Women In Food
Welcome to the Women in Food Podcast where we meet at the intersection of Food, Business and the Feminine! I’m your hostess, Missy Singer DuMars and it is my mission to elevate the diverse voices of women in our global food culture while exciting and empowering you in your kitchen! Each episode, I interview a woman in food – chefs, farmers, writers, teachers, bakers and other food makers on their personal story with food. We’ll also talk about their current favorite meals and share a recipe you can make at home. So, join me around the table and get ready to eat! Our website is: http://womeninfood.net where you can find out about our live events and get transcriptions of all our episodes. Sponsorship of this podcast comes from folks like you. You can support Women in Food by joining our community where you’ll have access to our community of food lovers to exchange recipes, techniques, favorite restaurants and more! You can learn more and join at: http://womeninfood.net/community
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Reimagining Vegan Dining + Broccoli Cheddar Soup with CD Young
10/15/2024
Reimagining Vegan Dining + Broccoli Cheddar Soup with CD Young
In this episode I sit down with restaurateur, Founder and CEO of Chicago’s Spirit Elephant, CD Young to dive into the delicious world of vegan and plant-based cooking. Hear CD's personal story growing up with horses and discovering how remarkably similar to humans they are leading her on a vegan food path. Follow along her inspiring journey as a female restaurateur, overcoming gender biases, and fostering a woman-forward culture in her restaurant, Spirit Elephant. Plus, we talk about the growing trend of zero-proof spirits and the advances in vegan food options leading to more vegan fine dining options (including the mouth-watering Valentine's week menu at her restaurant). Along the way, CD shares some amazing tips on creating moist, flavorful treats using alternatives like vegan sour cream and plant-based yogurt while we chat about the wonders of aquafaba and its many uses, from making meringues to vegan cheese. You may also catch my personal stories experimenting with alternative ways to whip up a nostalgic snack from my childhood. Throughout the episode, CD and I reflect on our personal food preferences, favorite vegan products, and the evolving landscape of plant-based dining. CD then walks us through her scrumptious plant-based Broccoli Cheddar Soup recipe, perfect for busy days and delightfully zero-waste. The Recipe starts at 59:31 Resources mentioned in this episode: Spirit Elephant Restaurant: , Elephant & Vine Restaurant: , Business Coaching Website: Farm Website: Missy’s Social Media: , Are you looking to elevate your Business in a mindful and aligned way? Get a 1:1 Business Coaching Session with Missy at:
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Growing Your Business is Like Growing Anything + Eggs
05/05/2024
Growing Your Business is Like Growing Anything + Eggs
This episode of Women in Food is a little bit different as I turn the tables, I mean microphone, and sit down to become the guest. I’ve brought in Social Entrepreneurship Coach and Host of the Awarepreneurs podcast, Paul Zelizer to interview ME about food, business and my personal story. I have to say, as I listen to this conversation, it feels raw and vulnerable to share this behind-the-podcast look at my journey from my childhood growing up in a family business through multiple career chapters to creating what Crown Hill Farm is becoming. During this conversation I share some of my perspectives on intuitive business growth—like the patient tending of a garden—and delve into my strongly held belief in the power of nurturing relationships as the bedrock of success for any business or venture. Along the way, our conversation organically unfolds between the art of raising chickens, ducks, and geese, the nutritional value of pasture-raised eggs, and my passion for farm-to-table sustainability. Through some of my stories you’ll hear about the resilience I’ve tapped into through life's wild weather, and hear bits of what inspires me to host Women in Food, grow a food-based farm business and of course follow my passion for cooking and food! I share a recipe for my favorite way to cook eggs — Eggs en Cocotte— as we chat about stewarding the land with grace and my intuitive approach to business coaching. It’s all a part of what weaves through my daily life on the farm. So, join us as we dance within the worlds of business acumen, farming culture, and the reverence for the humble egg in a discussion overflowing with gratitude, interconnectedness, and the celebration of women's influence in the food industry. The Recipe starts at 51:48 Resources mentioned in this episode: Business Coaching Website: My Farm Website: Missy’s Social Media: , Are you looking to elevate your Business in a mindful and aligned way? Get a 1:1 Business Coaching Session with Missy at: If you enjoyed Paul Zelizer’s interview, please go listen to his podcast, Become a member of the Women In Food Community at:
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Cracking Gender Barriers in Food Media + Tzatziki Sauce with Andrew Galarneau
03/05/2024
Cracking Gender Barriers in Food Media + Tzatziki Sauce with Andrew Galarneau
This episode of Women in Food is unique as one of the rare times I interview a “man in food” — food writer and journalist, Andrew Galarneau. During this conversation we dance between topics like an innovative take on cooking eggs to the complexity of gender inequality in the culinary industry. Andrew lays bare what he sees is the sobering truth of women's underrepresentation in professional kitchens and the obstacles they face, from systemic discrimination to the difficulties in establishing their own ventures. Along the way, we take a short culinary tour through Buffalo's diverse food scene, as Andrew shines a light on the importance of supporting immigrant-owned eateries. He also shares some super practical advice for those in the food business on making their mark with media professionals and the importance of clear communication with strong business acumen. Andrew tops it off with his story and accompanying recipe for Yiayia’s Tzatziki Sauce. This was a serious yet enlightening dialogue, providing insight into both the joy of gastronomy and the critical issues that shape the industry. Tune in for this rich blend of flavorful stories and essential conversations on the path forward for women in food The Recipe starts at 48:36 Resources mentioned in this episode: Andrew’s Social Media: , Andrew’s with reviews and food conversations in the Buffalo, NY region Are you looking to elevate your Business in a mindful and aligned way? Get a 1:1 Business Coaching Session with Missy at: Become a member of the Women In Food Community at: Missy’s Farm Website: Missy’s Business Coaching Website:
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Business Side of Food + Sheet Pan Meals with Kristi Knowles
02/12/2024
Business Side of Food + Sheet Pan Meals with Kristi Knowles
Today I talk with CEO of Mother Raw Foods, Kristi Knowles to discuss the triumphs and challenges of running a values-based food business. We hear about Kristi’s first love of food starting with her 6th project about wanting to be a Chef and how that early passion for food led her on a journey through the corporate food world. From the importance of mentorship and networking to the role of feminine leadership, Kristi shares her journey from the corporate food world to leading Mother Raw, an organic, plant-based whole food ingredient brand and taking it from 300 to over 8,000 (and counting!) retail locations. Along the way, we talk about navigating leadership as a woman, leading a values oriented business with heart. We also talk about how we approach bettering recipes and Kristi shares her tricks for 3 sheet-pan dinners. The Recipe starts at 1:04:22 Resources mentioned in this episode: Mother Raw’s Social Media: , Are you looking to elevate your Business in a mindful and aligned way? Get a 1:1 Business Coaching Session with Missy at: Become a member of the Women In Food Community at: Missy’s Farm Website: Missy’s Business Coaching Website:
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Passion Meets Profit on the Farm + Chicken Wings with Laura Robbins
12/05/2023
Passion Meets Profit on the Farm + Chicken Wings with Laura Robbins
Today I talk with farmer, community leader and entrepreneur, Laura Robbins. We talk about the challenges balancing scaling her farm business, Wild Robbins Farm, with maintaining the level of quality she wants to provide. Laura shares her story moving from a city-dweller in Manhattan, NY through the progression to becoming an organic farmer in Massachusettes and we have a lot of fun realizing how similar our career journeys have been. In this conversation, we explore the importance of building relationships with your customers and the role of food in fostering community. Laura also shares with us her desire, as a businesswoman to build a business aligned with her values that is also profitable and the sometimes difficult decisions she makes. Together, talk about the desire to serve community through our farm businesses while keeping our personal passion alive, acknowledging the limitations of being a mostly solo farmer and of course our shared LOVE for good food. Then, dive into all things chicken and especially wings as Laura shares her mouthwatering recipe for crispy chicken wings that you won't want to miss! The Recipe starts at 57:29 Resources mentioned in this episode: Laura’s Social Media: , Are you looking to elevate your Business in a mindful and aligned way? Get a 1:1 Business Coaching Session with Missy at: Become a member of the Women In Food Community at: Missy’s Farm Website: Missy’s Business Coaching Website:
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What We Learn Through Food Waste + Chickpea Mayo with Corina Akner
10/27/2023
What We Learn Through Food Waste + Chickpea Mayo with Corina Akner
Today I talk with visionary entrepreneur and food advocate, Corina Akner. We talk about how she uses concepts around food waste as a tool for community and business building through her Sustainable Food Lab in Sweden, VÄRT. Corina shares her story from her expertise in Industrial Design to her discovery of food waste in all parts of the food systems. She tells about working with the Swedish National Chef Team and learning how cooking fosters community and connection. In this conversation, we explore the importance of creativity in finding alternative uses for food products and by-products and how food sustainability can give us an understanding of sustainability across different fields and industries. Corina's passion for sustainable understanding and her mission to help people make tangible changes in their daily lives will inspire you to take action. Together, we share some practical tips to engage in sustainable thinking in your kitchen, from utilizing vegetable scraps to repurposing canning liquids including how to use the liquid from a can of chickpeas, known as aquafaba, to make your own mayonnaise! The Recipe starts at 49:00 Resources mentioned in this episode: Corina’s Social Media: , , ------------- Are you looking to elevate your Business in a mindful and aligned way? Get a 1:1 Business Coaching Session with Missy at: Become a member of the Women In Food Community at: Missy’s Farm Website: Missy’s Business Coaching Website:
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Lessons from "The Automat" + Baked Mac & Cheese with Lisa Hurwitz
06/20/2023
Lessons from "The Automat" + Baked Mac & Cheese with Lisa Hurwitz
Today I talk with filmmaker, cafeteria-lover and foodie, Lisa Hurwitz. We talk about her recent film, “The Automat”, a documentary about the iconic Horn & Hardart restaurant chain of the early twentieth century. Learn about her beginnings in the intersection of food and film to how she’s brought her first feature film to life as a woman in the film industry. We explore the history of Horn & Hardart and how they’re success was based on values-based business decisions and good food. I’ve LOVED this conversation as I have a fascination with the Automats after visiting the very last one in NYC. Along the way, we explore the idea of the ‘Third Place’, business lessons from Horn & Hardart, the mechanics of the Automat and their role in supporting diversity and equality as a restaurant. The Automats were all about American Comfort foods, so of course, we ‘geek’ out on some of the original Horn & Hardart recipes of the 1960’s giving you their Mac & Cheese secrets! The Recipe starts at 43:00 Resources mentioned in this episode: Lisa’s Social Media: , The Automat Website: You can Watch the Automat on , , Get Business Coaching from Missy at: Become a member of the Women In Food Community at: Missy’s Farm Website: Missy’s Business Coaching Website:
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Eating with Empathy + Mushroom Quiche with Chef Charlie Ray
03/13/2023
Eating with Empathy + Mushroom Quiche with Chef Charlie Ray
Today I talk with Chef Charlie Ray — a Swedish and Black American food creator and seasonal, local food advocate. Learn about her early start foraging for wild mushrooms & berries in Sweden & fishing with sticks & strings off the river banks Norway. From there, we journey with her through the world of vegan fine-dining as she explores food waste and the ethics of dining and into her time in Australia discovering ingredients like salt bush. We talk about how to make choices for yourself that are values-based beyond a general dietary option, the nuance of sustainability, ostrich & emu meat, discovering indigenous foods and more. Along the way, we explore how to combine seasonal ingredients with world cuisines, basics of ethical wild-foraging and some pie crust techniques as she shares her recipe for Mushroom Quiche and how to adapt it to anything you’ve got leftover in your fridge. Resources mentioned in this episode: Chef Charlie Ray’s Social Media: , Amazon Prime UK Show: More about the Swedish cheese: Links to Chef Charlie Ray’s two women inspirations: & (the Black Forager) Get Business Coaching from Missy at: Become a member of the Women In Food Community at: Missy’s Farm Website: Missy’s Business Coaching Website:
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Lessons in Food from the Grandmothers + Kitchen Improv with Connor Sauer
01/13/2023
Lessons in Food from the Grandmothers + Kitchen Improv with Connor Sauer
In this week’s episode, I talk with women’s empowerment pioneer, foodie, wise woman and passionate lover of the natural world, Connor Sauer. Connor shares a bit about her childhood growing up eating close to the land right at a time when convenience foods were also making their appearance as well as her travels around the world and life in the wilderness. Our conversation weaves its way through topics including the natural state of abundance, tending fire and hearth, the nature of the feminine, gardening by the moon cycles, and eating seasonally. Connor takes us on a journey with her stories of learning the Contract with Corn from the Hopi Grandmother, living in a tipi in Colorado, and understanding the power of the moon’s pull in the Mayan jungles. And, oh my gosh, we just LOVE to talk about food, gathering in community, our shared joys in the kitchen and her views on the role of the feminine in humanity’s continuing journey. Along the way, Connor shares her “un-recipe” which is truly a lesson on how to cultivate your own language of flavor through experimentation and creativity so that you can always feel empowered in your kitchen no matter what is on hand or in season. This was SUCH a rich conversation! Resources mentioned in this episode: (including the Moosewood Cookbook, The Joy of Cooking & Julia’s Kitchen Wisdom mentioned in this episode) Two Gifts from Connor: (with PDF downloads) writing about the corn wisdom from Hopi Grandmother writing about living in devotion to your unique expression Get Business Coaching from Missy at: Become a member of the Women In Food Community at: Missy’s Farm Website: Missy’s Business Coaching Website:
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Food, Business & Intuitive Leadership + Beet Ice Cream
12/21/2022
Food, Business & Intuitive Leadership + Beet Ice Cream
In this week’s episode, I talk with Courtney Buckley of Your Mom’s Donuts. Courtney shares with us her story of learning how she leads best as a mom, wife, entrepreneur and farmer. Our conversation wanders deep into dairy sheep farming, kids food television, how she started her donut business, and learning to lead life from simplicity. Courtney and I dive deep into the feminine intuition and how it can be a gift as well as a challenge when trying to lead a business. We also get real about the challenges of our times — finding clarity in the chaos, the difficulties managing other people, decision-making from the feminine and soooo much more! Along the way, we have a few fun food conversations from different kinds of animal milks to ice cream making, maraschino cherries and how she creates the unique, fun flavors for her donut shop. Learn Courtney’s recipe for making Spiced Beet Ice Cream —yes, you read that right— beets + ice cream! The Recipe starts at: 56:12 Resources mentioned in this episode: Your Mom’s Donuts Social Media Links: and Kids’ Food Programming: , , Get Business Coaching from Missy at: Become a member of the Women In Food Community at: Missy’s Farm Website: Missy’s Business Coaching Website:
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Insider Secrets to Avoid Fishy Fish + Black Cod Recipe
10/31/2022
Insider Secrets to Avoid Fishy Fish + Black Cod Recipe
In this week’s episode, I talk with Sena Wheeler of Sena Sea Wild Alaskan Fish. Sena shares with us her story of embracing her heritage as a fisherman’s wife and how that lineage is passed on through the women in her family. Learn about how fishing boats work in Alaska, why Alaskan fish is so delicious, exactly what are the Omega-3’s people talk about and how closely Alaskan fisherman work in alignment with nature’s cycles. Sena tells us her story of building a business that supports their entire small scale fishing community beyond just catching the fish and their commitment to getting the absolute best quality fish to their customer’s doorsteps. We also talk about the ways that Alaska supports indigenous and sustenance fishing alongside commercial fishing to caretake the waterways and set up for the long-term future of fishing. Along the way, we talk about what makes fish ‘fishy’, how to best pick fish at the grocery store, great cooking techniques (especially if you’re intimidated by cooking fish) and Sena shares her top 4 Reasons to Eat Wild Caught Seafood. I found this conversation fascinating and informative, especially since I’m still a ‘hesitant’ fish eater and cooker at times! Learn Sena’s quick and easy No-Fail Black Cod Recipe which is perfect for those last minute dinner guests or family meal. The Recipe starts at: 1:09:01 Link to Sena’s Blog Post of her recipe: Resources mentioned in this episode: Sena Sea’s Social Media Links: and Get Business Coaching from Missy at: Become a member of the Women In Food Community at: Missy’s Farm Website: Missy’s Business Coaching Website:
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Women in the Wine Business + Seasonal Sangria
09/29/2022
Women in the Wine Business + Seasonal Sangria
In this week’s episode, I talk with Anne McIntosh & Nicole Casell - owners of Alchemy Wine & Beer. Hear how a bachelorette party in New Orleans led these two women to leave their high-level corporate jobs to start a wine & beer bar in Western NY and how sticking to a vision and finding the right supporters helped them turn an idea into a hub of community and togetherness. Along the way we talk about their latest project— the Bubble Bar— what it takes to become a Certified Sommelier, spiritual mediumship in Western NY, finding the feminine in wine culture, how to choose good wines and make fantastic wine pairings. Anne & Nicole geek out with me about Sangria and share their favorite Autumn Sangria recipe as well as how to adjust for any season! The Recipe starts at: 55:14 Resources mentioned in this episode: – the Wine Bar Website Alchemy’s Social Media Links: and in New Orleans Get Business Coaching from Missy at: Become a member of the Women In Food Community at: Missy’s Farm Website: Missy’s Business Coaching Website:
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Secrets of an Introvert Biz Woman + Walnut Cake
06/02/2022
Secrets of an Introvert Biz Woman + Walnut Cake
Today I talk with Chef Apparel Designer, Sandra Harvey — who I met through Jenny Powell-Castor from Episode 4 . Learn the incredible story of how this California fashion designer came to design a whole new Chef Coat especially for women bringing fashion and function together in a never-seen-before way. We’ll go on her journey from the fashion world to Culinary School and and how she stuck to her vision despite continuous pushback (mostly from male chefs and teachers). We talk about growing up around women in food business, receiving ‘divine downloads’, how she’s built a successful business as an introvert and her favorite childhood foods. Along the way, we weave discussions on the power of beauty, edible flowers, finding kindness and a love for food before Sandra shares the story and recipe behind her Spanish Walnut Cake! The Recipe starts at: 39:31 Resources mentioned in this episode: – Sandra’s Website Sandra’s Social Media Links: and Become a member of the Women In Food Community at: Missy’s Farm Website: Missy’s Business Coaching Website:
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Community Focused Business + Vegan Banana Bread
04/15/2022
Community Focused Business + Vegan Banana Bread
In this week’s episode, I talk to English teacher turned bakery manager, animal rights advocate and business owner, Natasha Tatton. We start with her early memories of less-than-stellar meals and her search for delicious vegan options. Hear about how she first started in food business by serving meals in a hospital in the United Kingdom to running with her husband in Whistler, Canada. Learn about Natasha’s commitment to community in Whistler, and how they organize their 100% plant-based sourdough bakery as a B-Corp. Along the way, we touch on so many topics including how to tame spicy foods, naming our sourdough starters, different ways business can support communities, UK cuisine, sourcing local ingredients, and how being a community-focused business leader is a feminine perspective. Natasha shares her favorite Vegan Banana Bread recipe as a fantastic way to use up older, less-than-perfect bananas and reduce food waste. The Recipe starts at: 59:35 Resources mentioned in this episode: Natasha’s Bakery Website: EdsBred Social Media Links: , , , Connect with Natasha: About B-Corps: Missy’s Farm Website: Missy’s Business Coaching Website:
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Choosing Food Transparency + Perfectly Roasted Chicken
02/15/2022
Choosing Food Transparency + Perfectly Roasted Chicken
In this week’s episode, I talk to regenerative farmer, wife, foodie and mom to five kids, Paige Jackson, who I first ‘met’ online when she posted about her Romertopf clay baker (you can hear the whole story in the interview!). We talk about how her quest to have more transparency in food after experiencing some health complications led her and her husband on the path to starting their own farm and eventually raising their kids participating in farm life. Learn some of Paige’s secrets to including kids as a part of the farm business equation and how she supports her kids’ individual interests. Paige teaches us about regenerative pasture-raised livestock and why that choice allows their farm business to uphold their values. Along the way, we touch on so many topics including growing up as one of 14 siblings, her mom’s big dinner table, different kinds of milks and digestibility, capitalism and food and how their business Grass Grazed started with a few chickens in their yard to become the thriving enterprise it is today. My favorite quote is: “Farmers are Foodies, too” which sums up Paige’s passion for food — raising it, cooking it and sharing with community all of which is expressed in her Roasted Chicken Recipe. The Recipe starts at: 53:24 Resources mentioned in this episode: Paige’s Farm Website: Paige’s Social Media Links: , , , If you’re curious, here’s more about the (the site is in German, but most browsers can translate) Missy’s Farm Website: Missy’s Business Coaching Website:
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Food Mentorship, Eating Disorders + Everything Cheese
12/24/2021
Food Mentorship, Eating Disorders + Everything Cheese
In this week’s episode, we are talking to writer, author, editor, food expert and Cheese Maven, Hannah Howard who recently published her second book, “Plenty: A Memoir of Food and Family” celebrating the many, often unseen, pockets of women in the food world. We talk about her journey into food, starting with her mother (who is one of the women featured in her book) all the way through her years in New York eating, drinking, serving, bartending, cooking on hot lines, and flipping giant wheels of cheese in Manhattan institutions such as Picholine and Fairway Market to her current work elevating women’s voices in food through her writing. Along the way, she vulnerably shares about her journey through the “dark side of having a food passion” — her experience with eating disorders and how she turned her deepest shadow into an enlightened gift while dancing the fine line between passion and obsession. This is the topic of her first book, “Feast”. We learn how she went from fine french dining, to corporate food, and eventually to becoming a food writer, all while following a growing love for cheese. Hannah tells us how she was blessed with great mentorship in many different moments, but was always seeking the women mentors in the industry. This desire led her on a quest to find where these women are are in the food world and a journey through the lives of many incredible women in food (and cheese!). Women + Food is a simple equation that can result in an enormous diversity of careers — each woman finding her own path to success reflective of her unique self. Similarly, cheese is the combination of simple ingredients that can result in an enormous diversity of flavors — each one reflecting its own source and environment. Just in time for holiday celebrations, Hannah gives us some cheese basics and guides us on how to put together a wonderful Cheese Plate for any occasion. Join us as we play cheese pairing games and geek out on all kinds of cheese knowledge! The Recipe starts at: 1:00:39 Resources mentioned in this episode: Hannah Howard’s Website: Hannah’s Social Media Links: , , , Books: & Missy’s Farm Website: Missy’s Business Coaching Website: How to Make a Spectacular Cheese Plate There’s not really a recipe for this episode, however, written by Hannah for Self.com that covers everything she shared with us today!
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Food As Art As Food + Olive Oil Cake
11/28/2021
Food As Art As Food + Olive Oil Cake
Hey there, it’s been quite a while since there’s been a new episode. As a farmer, I’ve been busy the past few months! This week, I’m back at it talking to Artist, Curator and Animator, Sarah Klein. Now you may be wondering why I’m talking to an Artist on a podcast about food, well, I’ll tell you! As a co-creator of the Local Foods Wheel (a wonderful tool to determine what is in season where you live), Sarah regularly contributes her creativity to projects about local and seasonal foods, from animated music videos to bread baking performance art and of course, the foods wheel. If you look at her art, you’ll just sense the influence of seasons, cycles, and gardens throughout. Through Sarah’s stories, we learn how easily intertwined the philosophies of food and art can be in how both explore the realms of permanence and impermanence of creating. Discover how she blurrs the line between the food and art by bringing food into a public art forum and her unique art to various food education projects. You can almost smell the fresh bread in the oven as she talks about the Bread Project and her first exposure to bread baking during her stay at an arts center. It seems that food and art have always walked hand in hand in Sarah’s life. Sarah tells us about how her parents fostered an early love of exploring food and the power of three women collaborating in business in what she sees as a feminine way. She brings us a recipe for a refreshing, light Olive Oil Cake with Rosewater and Lemon that can be adapted to whatever fruit is in season at the time. Along the way, we chat about how to make lemon powder, our favorite sushi memories and more. The Recipe starts at: 53:48 Resources mentioned in this episode: Sarah Klein’s Website: Sarah’s Social Media Links: Limited Artist Edition Products featuring Sarah’s custom art: Missy’s Farm Website: Missy’s Business Coaching Website:
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Feminine Culinary Leadership + Watermelon
07/29/2021
Feminine Culinary Leadership + Watermelon
In this week's episode, I talk to Chef Kimberly Brock Brown who recently was elected as the President of the American Culinary Federation (ACF). We talk about her journey into food and eventually to this role as the first woman, first person of color AND first Pastry Chef to be president in the ACF’s 92-year history. Along the way, Chef Kimberly shares her stories of strong women role models in her life who taught her the importance of taking action to effect change. We cover all kinds of topics like how she turns to her inner guidance for support, and how a feminine approach to leadership in the kitchen supports mentorship and growth of the younger generations while also honoring traditions. She shares her perspectives on the role of a Chef and her vision for the future of ACF and how she’d like to lead the organization. Chef Kimberly tells us about her love of cooking with fruits and all the ways to use fruit in both sweet and savory dishes including grilling peaches, and using berries with meats. We tap into the ubiquitous summer fruit — the watermelon — and its interesting role in racism in America. She then gives us a refreshing recipe for Watermelon Pico de Gallo! The Recipe starts at: 53:51 Resources mentioned in this episode: Chef Kimberly Brock Brown’s Website: Chef Kimberly’s Social Media Links: , , , Video from Fruition Seeds: Missy’s Farm Website: Missy’s Business Coaching Website:
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Innovation vs. Tradition + All Things Rice
07/02/2021
Innovation vs. Tradition + All Things Rice
Hey there! This week's interview with farmer and mother, Heather Fukase, is a bit on the long side but I just couldn't cut out all the deliciously fun topics we cover! So, take your time with it and enjoy. In this week's episode, we get a full lesson on RICE-- learning about how it is grown in Japan, the different varieties & what makes them different, how to eat it and of course, a rice recipe for Miso Yaki Onigiri (Grilled Miso Rice Balls). Along the way, Heather shares her stories of being a young Australian woman trying to naturally farm in Japan and the ways in which old traditions and modern innovation come together. We learn how she's grown her business with a SUPER UNIQUE niche and delivery method as well as how japanese students learn about food & seasonality through their school lunches. I LOVE japanese food and so we wander into a few areas of japanese food culture that I think you'll enjoy to hear about. Then, you can find a place in your area to try some of these items! The Recipe starts at 50:11. Recipe Download at: Resources mentioned in this episode: Heather's Business: Heather's Social Media Links (where you can watch her rice farming process and enjoy her funny anecdotes!): , Book Reference: Become a member of the Women in Food Community at: Missy's Farm: Missy's Business Coaching:
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Relationship, Curiosity & the Meat Industry + Sweet Rolls
06/03/2021
Relationship, Curiosity & the Meat Industry + Sweet Rolls
On this episode, we talk to Jill Gould of the Butter Meat Co. about being in relationship to our food. Relationship to our food is not just about knowing where it came from, but also the relationships we build around food, how food is intertwined in our relationships (like family recipes), and how it is connected to our relationship with the earth & world around us. As the owner of Butter Meat Co., a business selling dual-purpose beef, Jill is an expert on the cattle industry and takes us through the winding road of the cattle industry. Along the way, we hear her story of growing up in a farming community, her early exposure to cultural food perspectives leading to her first discovery of using a dairy cow for meat which led to her successful business today. We dive deep under the soil to talk about the environmental impacts of the meat/dairy industry (both good and harmful) in terms of soil health, carbon sequestering and climate change. Jill gives us a sweet glimpse of her relationship with her Grammie and the powerful mentorship of this matrilineal elder in her family. She tells a sweet story about Grammie along with Grammie’s sweet rolls and we learn how this woman’s influence gives Jill the strength to be a woman with a powerful voice in the usually male-dominated meat business. The Recipe starts at: 52:52 Recipe Download at: Resources mentioned in this episode: The Butter Meat Co. Social Media Link: The Become a member of the Women In Food Community at: Missy’s Farm Website: Missy’s Business Coaching Website:
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In Memory of Carla Bartolucci + Einkorn Wheat
05/27/2021
In Memory of Carla Bartolucci + Einkorn Wheat
This week, I heard the very sad news of the passing of Carla Bartolucci. I’ve not met her, but her work has influenced my relationship with food in ways that ripple out to most people I connect with over food. Carla was the CEO and Founder of Jovial Foods (along with her husband) and responsible for bringing awareness of Einkorn wheat closer to the mainstream. Her journey with this original, non-hybridized wheat started with her daughter’s intense gluten sensitivities combined with her passion for quality food straight from the source. I’ve invited my dear friend, Sage Lee, to join me in reminiscing about the impact Carla & Einkorn have had on us and to share a bit more about this delicious, unique wheat. Our love and prayers go out to Carla’s family and the entire Jovial community. What is remembered, lives. Resources mentioned in this episode: website (where you can learn more about Einkorn and purchase their entire line of products) Carla’s Carla’s Become a member of the Women In Food Community at: Missy’s Farm Website: Missy’s Business Coaching Website:
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Simple Acts of Selfless Self-Care + Papaya
05/20/2021
Simple Acts of Selfless Self-Care + Papaya
This week’s interview is with chef & urban gardener, Ari Botsford Cohen where we explore the many uses of papaya while chatting about vintage recipes, meat tenderizing, and how self-care can be a selfless act. Along the way, we’ll learn more about Ari’s story of food from her great-grandfather’s cookbooks to her dad starting a farm and gardening. She is passionate about working with her clients as a private chef, re-awakening their enjoyment of food despite dietary restrictions and challenges. We ‘geek out’ about cooking with citrus, raising animals for meat, favorite childhood cookbooks, heritage culinary techniques, and learning the joys of growing food as well as cooking it. Ari shares with us her early start to self-care practices and how she sees the small daily acts of self care as an act that is selfless, giving to those around you. The Recipe starts at: 11:23 Recipe Download at: Resources mentioned in this episode: Ari’s Social Media Links: Book Reference: by Janet Greene, Ruth Hertzberg & Beatrice Vaughan More of Become a member of the Women In Food Community at: Missy’s Farm Website: Missy’s Business Coaching Website:
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Callaloo + Repairing BIPOC Relationship to Food
05/06/2021
Callaloo + Repairing BIPOC Relationship to Food
Today’s interview is with farmer and food advocate, Allison Dehonney. Travel with us to the Caribbean where we learn how she makes the ubiquitous Callaloo— a sort of soupy-stew using indigenous Caribbean greens called dasheen. Along the way, we’ll learn more about Allison’s story of food from her Trinidadian roots to her current home in Buffalo, NY where she works tirelessly to provide access to food, nutrition and food education for underserved urban communities. We ‘geek out’ about getting the max benefits of garlic, the secret to looking young, and what it’s like to run BOTH her non-profit and for-profit organizations. Allison gives us a behind-the-curtain view of the ups and downs of building a mission-based business and the challenges of sticking to that mission of food access while also keeping the lights on. We talk about the land knowledge carried by the BIPOC community and her work to help people of color repair their relationship to the land and thus to food. This is a RICH interview with a woman who inspires me with her HUGE impact in the food justice space. The Recipe starts at: 21:34 Recipe Download at: Resources mentioned in this episode: – Allison’s Urban Farm & Food Education Business - Allison’s non-profit dedicated to improving the pathways to nutritional success for underserved communities in Buffalo, NY. Allison’s Social Media Links: and Leah Penniman- & her book, Become a member of the Women In Food Community at: Missy’s Farm Website: Missy’s Business Coaching Website:
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Yema + Following A Path of Joy
04/15/2021
Yema + Following A Path of Joy
Today I talk with Chef & Food Truck Owner, Jenny Castor. Learn how this former Ballerina finds herself going to Culinary School, saving her from severe depression and helping her re-invent her future. We talk about following joy, the gifts and challenges of perfectionism, creating stability in unstable times, bringing feminine beauty to food, how to roast turkey like a pro, and her idea of the “perfect bite.” Along the way she tells of the BIGGEST Christmas surprise ever and shares her take on the Philippine confection with a recipe for Yema. Recipe starts at: 57:56 Recipe Download at: Resources mentioned in this episode: – Jenny’s Food Truck & Catering Business Jenny’s Social Media Links: and How to become a member of the Women In Food Community: -------------------- The written recipe and transcription of this episode can be found at: Missy's Farm Website: Missy's Business Coaching Website:
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No Two Carrots Are Alike
04/01/2021
No Two Carrots Are Alike
My guest on Women in Food this week is Tanja Westfall-Greiter. Tanja is a farmer in the Austrian Alps. Her life principle is to make a positive contribution to the world, which she does through her food as well as her teaching. She’s the founder of the International Women Farmers Group as well as writing and teaching about garden methodologies that she employs and their roots from women gardeners and traditional teachings. She’s also an avid cook and lover of food, sharing with us how she eats from her garden throughout the winter months through the use of fermentation. We talk about her history from growing up on a Wisconsin farm to living in the Alps, terroir of foods, ways to enjoy winter squash, the history of women gardeners and more… The Recipe starts at: 31:37 Recipe Download at: Resources mentioned in this episode: Tanja’s Social Media Links: and Article: How to become a member of the Women In Food Community: The written recipe and transcription of this episode can be found at: Missy's Farm Website: Missy's Business Coaching Website:
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Sausages & Male Kitchen Culture
03/16/2021
Sausages & Male Kitchen Culture
My guest on Women in Food this week is Jessica Arends. Jessica is the Executive Chef for Six Friends Cabernet, a restaurant featuring New York made wines paired with fresh local cuisine. Jessica brings together her experience cooking in three different countries and working in a large range of food businesses to express her passion for farm-to-table delights. Besides the restaurant, her current adventure includes starting an Artisan Sausage business with her husband where they bring a passion for locally raised meats to the world-wide array of sausage traditions. We talk about some of her travels, her experiences in male-run kitchens, learning to cook beside her grandmother, and share a recipe for you to make Maple-Blueberry Breakfast Sausage at home… The Recipe starts at: 34:48 Recipe Download at: Resources mentioned in this episode: from the Ecology Center How to become a member of the Women In Food Community: Missy’s Farm Website: Missy’s Business Coaching Website:
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The Story of Women in Food
03/16/2021
The Story of Women in Food
Before we get into the interviews, I thought I would tell you a little bit about the history and philosophy of Women in Food – because it’s a bit of an adventure all its own!
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Women In Food Trailer
03/12/2021
Women In Food Trailer
Welcome to the Women in Food Podcast where we talk all things Food, Business and the Feminine! I’m your hostess, Missy Singer DuMars and it is my mission to elevate the diverse voices of women in our global food culture while exciting and empowering you in your kitchen! Each episode, I interview a woman in food – chefs, farmers, writers, teachers, bakers and other food makers on their personal story with food. We’ll also talk about their current favorite meals and share recipes you can make at home. So, join me around the table and get ready to eat! Our website is: where you can find out about our live events and get transcriptions of all our episodes. Sponsorship of this podcast comes from folks like you. You can support Women in Food by joining our community where you’ll have access to our community of food lovers to exchange recipes, techniques, favorite restaurants and more! You can learn more and join at:
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