EATYALL: Chefs Go Behind the Scenes at Farms, hosted by Andy Chapman
77 episodes - English - Latest episode: about 2 years ago -EATYALL takes chefs behind the scenes at family farms and artisan food operations, so we can all make more informed food choices. Hosted by Andy & Marianna Chapman.
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Episodes
67 - Chef Trace Tedde-Vega
May 17, 2022 10:30 - 53 minutes - 48.8 MBPicture this: you’re at a restaurant called Magnolia Southern Kitchen - a sought-after southern oasis plopped in the center of California - and your plate is overflowing with spicy jambalaya. It’s so exceptional you start to hope to meet the creator and chef - this Trace person you’ve been hearing about. You finally cross paths, and you’re expecting a “howdy,” a couple “y’all”s or maybe an “over yonder” from a food creator this brilliantly country, but to your surprise you hear… a thick Brit...
66 - Federico Fernandez from Bianca Restaurant in Los Angeles
May 10, 2022 10:30 - 52 minutes - 48.4 MBHave you ever walked 14 miles with 90 pounds of salt, traded it for 90 pounds of organic flour, and walked back home with it on your back? Los Angeles-based Italian/French/Argentinian restaurant Bianca is named after a baker who did just that - regularly. Her name was Bianca, and during World War II this Italian self-taught chef would source her ingredients the only way she could to help feed her family and community. Now, her grandsons Gianni and Nicola Vietina are successful chefs in Los...
65 - Lew Childre from Double D Oysters
March 29, 2022 10:00 - 1 hour - 55.8 MBLew Childre’s expertise in the world of oysters budded early. An Alabama-born fisherman, he grew up fishing in muddy rivers and snacking on sea creatures. Even after becoming a full-time reliability engineer, his love for oysters and hard work led him to dive for product in the evenings and on weekends. Lew and his best friend Doug worked serving other growers first, and learning from their wins and misses. They became experts on Lower Alabama’s Oyster game. They soon decided to apply for...
64 - Bales Farms - A 6th Generation Family Farm
March 22, 2022 10:00 - 1 hour - 63.8 MBBales Farm has been in the family for six generations and counting. Owned and operated by accomplished bass player and songwriter Barry Bales, his amazing wife Aliceson, and their son Marshall, the tight-knit family farm sells grass-fed, grass-finished beef, pastured pork, pastured poultry and plenteous free-range eggs. They have been selling direct-to-consumer for a decade through farmer’s markets and shipping, but especially post-covid. This episode touches on simple, sustainable home c...
63 - South of the Border: Talking Latin American Cuisine With Chef Dunia Borga in Mexico
March 15, 2022 10:00 - 40 minutes - 37.4 MBWhen’s the last time you went outside of your comfort (food) zone and tried a new flavor? Meals made with care bring powerful memories not just for first-time tasters, but also for the chefs who prepare them. For chef Dunia Borga, her journey from home baker to chef of La Duni restaurant and bakery in Dallas, Texas, has been shaped by her family, along with the countries and U.S. states she has called home. In today’s episode, Andy sits with Dunia in Playa Del Carmen, Mexico, for a seasi...
62 - EATYALL ENCORE: Kenny Mattingly from Kenny's Farmhouse Cheese in Austin, KY
January 11, 2022 11:00 - 28 minutes - 26.5 MBConnect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa The EATYALL Podcast is hosted by Andy Chapman, CEO a...
61 - EATYALL Encore: India Trade Mission
January 04, 2022 11:00 - 54 minutes - 49.7 MBConnect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa The EATYALL Podcast is hosted by Andy Chapman, CEO a...
60 - EATYALL Encore: Simmons Catfish and Chef Cole Ellis
December 28, 2021 11:00 - 1 hour - 58.9 MBConnect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa The EATYALL Podcast is hosted by Andy Chapman, CEO a...
Episode 60 - EATYALL Encore: Simmons Catfish and Chef Cole Ellis
December 28, 2021 11:00 - 1 hour - 58.9 MBConnect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa The EATYALL Podcast is hosted by Andy Chapman, CEO a...
59 - EATYALL Encore: Two Brooks Rice
December 21, 2021 11:00 - 31 minutes - 29.3 MBThere’s nothing like a good encore! Today we’re bringing back the hits - episodes 11 and 12, in particular - to take you back on a memorable trip to Two Brooks Rice Farm with three of EATYALL’s favorite chefs and farmer Mike Wagner. Sitting with Andy are chefs Milton Joachim of Charred Steak and Oyster Bar in Ocean Springs, MS, Ryan Cassell of Fenian’s Pub in Jackson, MS, and John Cartwright of Rivertown Coffee in Florence, AL. Each of them chat about their visits to EATYALL Chef Camp and...
58 - The Kings of Seafood: Chef Jim Smith and Chef Scott Simpson, previous winners of the Alabama Seafood Cook-Off | Live from EATYALL Chef Camp with Andy Chapman
December 14, 2021 11:00 - 1 hour - 55.6 MBEATYALL Chef Camp has united chefs with fishermen, shrimpers, oyster farmers, local officials, and seafood experts over their shared love of the fragrant, flavorful seafood of Alabama. And what better way to wrap up this Chef Camp series than holding court with seafood royalty, so to speak? Today’s episode, the fourth and final installment from EATYALL Chef Camp, features two of Alabama’s best: chefs Jim Smith and Scott Simpson. After winning the Alabama Seafood Cook-off, both represented ...
57 - Chefs Jim Thomson and Patrick Horn Talk About Seafood Memories and Being Chefs During a Pandemic | Live from EATYALL Chef Camp with Andy Chapman
December 07, 2021 11:00 - 49 minutes - 45.5 MBBeing a chef is a challenging, rewarding job - why does a person choose it as a profession, and how has Covid affected chefs today? Friends and fellow chefs Jim Thomson and Patrick Horn take time during EATYALL’s Chef Camp to name the family and foods that guided their careers, and discuss how the pandemic has affected their corner of the food industry. In episode 3 of a 4-part seafood series at EATYALL Chef Camp, Andy invites Jim and Patrick to spill their shared cooking history, list the...
56 - The Andy Griffith of the South Alabama Waters: Colonel Scott Bannon / Marine Resources Division Director, The Alabama Department of Conservation and Natural Resources | Live from EATYALL Chef Camp with Andy Chapman
November 30, 2021 11:00 - 24 minutes - 22.2 MBWho watches over the seafood-rich waters of South Alabama? Meet Colonel Scott Bannon, the man who polices the seas - though at EATYALL Chef Camp, the nickname “Andy Griffith” caught on for good reason: Scott knows and cares about the people who fish under his protection. In part 2 of our 4-episode seafood series from EATYALL Chef Camp, Scott offers his unique perspective on the seafood industry: the hard work of his Marine Resources Division, the gear and grit behind fishing and shrimping, a...
Episode 55 - Fresh Out of the Water - Oyster Farming with Joe Ingraham from Admiral Shellfish Live from EATYALL CHEF CAMP with Andy Chapman
November 23, 2021 11:00 - 21 minutes - 19.4 MBWhat five-star menu would be complete without seafood? Nothing beats a good lobster tail, baked salmon, or shrimp gumbo. But let’s think a bit smaller. That’s right: today it’s all about the oyster! In this first episode of a 4-part series centered on seafood, Andy chats with Joe Ingraham of Admiral Shellfish Company based in Fort Morgan, Alabama. Their sitdown, during the EATYALL Chef Camp, brought over a dozen chefs and farmers together to encounter seafood from a ground-floor, all-angle...
55 - Fresh Out of the Water - Oyster Farming with Joe Ingraham from Admiral Shellfish Live from EATYALL CHEF CAMP with Andy Chapman
November 23, 2021 11:00 - 21 minutes - 19.4 MBWhat five-star menu would be complete without seafood? Nothing beats a good lobster tail, baked salmon, or shrimp gumbo. But let’s think a bit smaller. That’s right: today it’s all about the oyster! In this first episode of a 4-part series centered on seafood, Andy chats with Joe Ingraham of Admiral Shellfish Company based in Fort Morgan, Alabama. Their sitdown, during the EATYALL Chef Camp, brought over a dozen chefs and farmers together to encounter seafood from a ground-floor, all-angle...
54 - What Does it Take to Grow a Jar of Peanut Butter?
October 19, 2021 10:00 - 38 minutes - 35.1 MBEver look at the food you buy and wonder how it made its way to you? From children’s lunches to candy bars, peanut butter is a must-have in many pantries - and it’s carefully cultivated and crafted with pride on its way to your taste buds. That’s why, in this episode that concludes a two-parter about peanuts, Andy interviews chef Michael Marshall and Donald Chase of Chase Farms - a family farm in Georgia that grows peanuts in ways that enrich the environment as well as your next meal. Warn...
53 - We’re Going Nuts for Peanuts in Georgia with Chef Michael Marshall
October 12, 2021 10:00 - 54 minutes - 50.1 MBOne hundred years ago, George Washington Carver saw what few others did at the time: the simple power of the peanut. Today, the little legume that could is used in hundreds of dishes - but its ability to enrich the soil with nitrogen between growing other crops make the peanut versatile and sustainable. Those two words also describe the culinary approach of today’s guest Michael Marshall, Chef and Owner of 7 Myles Craft Dining in Fayetteville, GA. In this episode - the first in a two-part ...
52 - Why Veal is Relevant Right Now with Chef Marcus Daniel and Steve Anderson
October 05, 2021 09:30 - 41 minutes - 38 MBWhat does a chef do with veal at a 5-star restaurant? Chef Marcus Daniel guides us through his veal-centric menu that leaves us mesmerized and satisfied. This episode is recorded live in Roanoke, Indiana at Joseph Decuis, a five star dining experience tucked away in this charming Indiana hamlet. We just finished a dinner of veal - three ways. I’d never had veal like this before, and put simply: it was epic. After touring Strauss Feeds and veal farms (managed by Midwest Veal, LLC) all d...
51 - What’s the Veal Industry Really Like with Chef Marcus Daniel
September 28, 2021 09:30 - 30 minutes - 27.5 MBWhat really happens in modern veal farming? How does it work? What are the animals really like? In Episode 51 of the EATYALL Podcast, you’ll uncover the skinny on these well fed cows Andy & Marianna go behind the scenes on veal farms in Indiana with Chef Marcus Daniel, Executive Chef at Joseph Decuis in Roanoke, Indiana. We begin our tour understanding why food and nutrition is so critical to veal quality. It’s a bit of a deep dive into animal nutrition starting with a tour led by Steve ...
50 - Grass Fed Beef Done Right with Amy & David Bachman from Bachman Farms in Oklahoma
September 21, 2021 10:00 - 51 minutes - 47 MBIn Episode 50 of the EATYALL Podcast, we dive deep into a family beef operation with a farm family who’s working together raising grass fed beef right smack in the middle of America -- Oklahoma. Host Andy Chapman said, “One of my favorite things David said was ‘farming as a lifestyle makes a bad business, but farming as a business can make a great lifestyle.’ I love that because if you can’t stay in business, you lose the lifestyle... and if you have a great business of any type, I believe...
49 - Sit Down interview with Chef Jason Thompson, Chef Johnny Streetman & Beef Producer Amanda Hall
September 14, 2021 10:00 - 52 minutes - 48.5 MBIn this episode of the EATYALL Podcast, we’re recording at Local Feed, a restaurant in Georgetown, Kentucky, about 11 miles north of Lexington. Local Feed is owned and operated by Chef Justin Thompson. After spending the morning on the Hall’s family beef farm nearby, Chef Johnny Streetman and Chef Justin Thompson discuss everything from staffing shortages to the similarities between chefs and beef farmers. Justin Thompson, a 25 year veteran of the restaurant industry, also shares some rea...
48 - Amanda Hall from Hallstead Farms Takes Us on a Tour “Around the Farm” on Their Kentucky Beef Farm with Andy Chapman
September 07, 2021 10:00 - 40 minutes - 36.7 MBIn this episode, you’ll learn how Hallstead Farms & Meats grows beef for the global beef supply chain while also operating a local freezer beef business. We're touring and recording at Hallstead Farms & Meats farm property near Georgetown, Kentucky with Chefs with local chefs, Johnny Streetman and Justin Thompson as well as Katelyn Hawkins from the Kentucky Beef Council. Farmer Amanda Hall will share how her family transformed their property with an innovative layout that transformed thei...
47 - Around the Farm with New York Beef Producers & Chef Chris McDade
August 31, 2021 10:00 - 38 minutes - 35.6 MBThis is the 3rd and final episode recorded live from the Hudson Valley region of New York. In this episode, we go behind the scenes of two different farm tours featured on our previous two episodes. This behind-the-scenes format is among our most popular In it, you’ll hear the sounds of the farm in the background as our host, Andy Chapman, and Chef Chris McDade , chef / owner at Popina in Brooklyn, NY, tour the farms and learn first hand about New York beef production at Thunder View Farms &...
46 - New York Beef Tour at Walbridge Farm with Chef Chris McDade
August 24, 2021 10:00 - 53 minutes - 85.7 MBOn this episode, we’re touring Doug Giles’ Walbridge Farm in Millbrook, New York with Chef Chris McDade and his family. Doug is a multi-generation farmer who raised his boys on the farm. We learned about how his decision to come work for an 80-year-old farmer turned him into a farm owner over a decade ago. He shared his journey showing and raising registered Angus breed cattle. It was fascinating to hear how he decided to start growing out his own beef. You see, when you are a “cow calf” o...
45 - Beef Farming in New York with Chef Chris McDade at Thunder View Farms
August 21, 2021 03:27 - 1 hour - 72.3 MBIn Episode 45 of the EATYALL Podcast, we’re kicking off our 8 show BEEF SERIES with a trip to Thunder View Farms in the Catskill region of New York. We’d never explored New York agriculture up close and personal beyond a trip to the Union Square Greenmarket in Manhattan. That all changed this summer when we crossed the Hudson River one foggy morning and drove up the Catskills to visit with father and son, Richard and Ric Coombs, along with their families at Thunder View Farms. This tour ga...
44 - The Beef Series Preview with Marianna & Andy Chapman
August 10, 2021 10:00 - 31 minutes - 28.6 MBWelcome to a new SERIES focused on BEEF PRODUCTION! We’ve been on the road a bit this summer, we’re glad to be back on the podcast bringing you a series of podcasts over the next EIGHT episodes that focus on one of our favorite topics, BEEF. In today’s episode, Marianna and Andy Chapman will share: What to expect in the BEEF Series - where we’re going and what topics we’ll cover Why we love beef What we discovered as we dove deep into the beef industry across many states Why reality didn’t...
43 - Chef Austin Sumrall with Oyster Farmer Anita Arguelles: Keeping Your Menu Fresh
May 18, 2021 09:00 - 50 minutes - 46.5 MBLive from Biloxi, Mississippi, this episode brings Chef Austin Sumrall, Executive Chef at White Pillars Restaurant & Lounge and James Beard Award Nominee to the table with Anita Arguelles from French Hermit Oyster Co. Arguelles gives us a peek behind the scenes of their oyster farm operation and shares how their premium “French Hermit” oysters are grown in the waters off of Deer Island on the Mississippi Gulf Coast. Chef Austin explains the value of using an ingredient that is grown approx...
42 - Chef Kisha Moore: Working ON Your Restaurant Not Just IN Your Restaurant
April 13, 2021 09:00 - 43 minutes - 39.4 MBChef Kisha Moore, owner and pastry chef at Hummingbird Macarons in Norfolk, Virginia, was the first chef to visit the new EATYALL House in Ocean Springs, Mississippi. During her visit, we had some fantastic adventures, but we didn’t get a podcast recorded while she was visiting. Never fear, we caught up with Kisha once she was safely back in Virginia for an incredible interview. Building on my previous interview with Kisha in Episode 31, I asked Kisha about working on your business, not ...
41 - Why Sampling Matters with Samantha McLeod from Georgia Pecan Growers
March 16, 2021 06:30 - 47 minutes - 109 MBIn Episode #41 of the EATYALL Podcast, we dive back into the world of agriculture in my interview with Samantha McLeod, Executive Director of the Georgia Pecan Growers Association. Our visit unfurls a lot of pecan specific stories about why these Georgia grown nuts are so flavorful and sold at such a premium - “all nuts are not created equal.” We also hear from Samantha about what sampling chefs can look like and why it’s important, even during a pandemic because “taste buds don’t lie.” She ...
40 - Pastry Chefs Tonya Mays and Brittany Garrigus-Cheatham
March 09, 2021 17:00 - 36 minutes - 84.1 MBIn episode #40 of the EATYALL Podcast, Andy Chapman visits with Chefs Tonya Mays and Chef Brittany Garrigus-Cheatham. After hearing the origin stories that sent these two culinary champs into the kitchen as professional chefs. Brittany and Tonya share how their worlds have changed in the last year but also how they are adapting and implementing new plans for 2021. They also share about how they used the Georgia pecans they received in the first round of EATYALL Chef Care Packages that we se...
39 - Executive Chef Kristian Wade from the Beau Rivage
February 23, 2021 21:44 - 27 minutes - 64 MBIn this episode, we visit with Chef Kristian Wade, a 22 year veteran in the kitchens of MGM Resorts Beau Rivage in Biloxi, MS. Chef shares his commitment to continuing education, better ingredients and the everyday challenges of his Executive Chef role at this world class resort property. Selling to chefs can be hard work; often the bigger the restaurant or property, the more difficult it can be. As Executive Chef at an enormous resort property with 18 kitchens and 740 hotel rooms, Chef ...
38 - Chef Dwyane Ingraham and Andy Chapman
February 09, 2021 07:00 - 43 minutes - 39.7 MBHave your culinary interests taken a backseat to the more pressing everyday responsibilities? Trust us when we say that we can help bring that lost spark and sense of flavor back to your kitchen! The man of today's episode, Dwyane Ingraham, knows just how to make cooking fun and enjoyable while also coming up with different uses for common products and ingredients. Join Andy and Marianna in this episode of the EATYALL Podcast as they interview America's Best Baker and Chopped Sweets' Season ...
37 - Chef Eric Rivera and Andy Chapman
January 27, 2021 01:26 - 30 minutes - 28.3 MBHow surprised would you be to learn about a back parking lot transformed into an indoor farm? Executive Chef Eric Rivera of the Vintage Cafe, Montgomery, Alabama, joins us to detail the incredible achievement made by some brilliant chefpreneurs at redesigning and revitalizing a neighborhood using hydroponic container farming methods (system sold by Freight Farms). By layering in different climate and lighting controls in an indoor environment, it enables plants and crops to grow anytime and ...
36 - RG Lamar & Chef Robbie Nicolaisen
January 12, 2021 14:00 - 1 hour - 58.7 MBThe uniquely sweet and buttery pecans are such a delight to binge on. But wait, what if I tell you that these can also help you keep away from a zillion diseases? This week, Andy and Marianna visit the Lamar Pecan Farm in Hawkinsville, Georgia, and are joined in by RG Lamar (owner at Lamar Pecan Co. and President of Stuckey’s) and Chef Robbie Nicolaisen (Executive Chef at The Hound in Auburn, Alabama) to explore everything that connects with Georgia Grown pecans - harvest, storage and the ...
35 - Chef Paco Garcia Tours Wildcat Mountain Cheese, LLC
December 29, 2020 13:30 - 52 minutes - 48.2 MBIt’s so delightful to see some farm businesses today take up the best practices for their farms to come up with products of matchless taste and quality. Chefs and consumers have both created a trend for digging out the right mix of ingredients and flavor to serve delicious food every time while also educating themselves on where they come from so that they are accountable to their customers and are ready to give them answers when asked! This should definitely take us to a point of notable un...
34 - Chefs Philip Cronin & Michael Krafft Tour Kentucky Beef Farms (Part 2)
December 22, 2020 14:00 - 1 hour - 62.8 MBIsn’t it fascinating to think of why the flavor of beef changes from farm to farm or region to region? Trust us when we say that it’s equally fascinating to get to know life at a beef farm. It’s quite a labor of love working tirelessly for 365 days a year! And when you learn the commitment a young future farmer shows towards the profession, who at age 10 is already working in the family business, learning the art and science of farming and showing 4-H animals, that’s when you see how the nex...
33 - Chefs Philip Cronin & Michael Krafft Tour Kentucky Beef Farms (Part 1)
December 15, 2020 19:44 - 41 minutes - 37.6 MBAt EATYALL, every episode is a gateway to better ingredients. This week, we are going to jump into a little different style format than last week. Join us as we walk around Sherwood Acres beef farm in LaGrange, Kentucky, visit the barn and dive into a fun experience knowing how Kentucky beef is raised. We’ll learn more about the Belted Galloway, a traditional Scottish breed of beef cattle, which came into the US back in the 50s. We’re joined on the farm by Chefs Philip Cronin (chef at Jeff...
32 - T. R. Jones & Coley Drinkwater at Richlands Dairy Farm in Blackstone, VA
November 24, 2020 07:00 - 51 minutes - 47.4 MBDo you realize that behind mouth watering ice cream and butter goes around the clock work by dairy farmers who have to cater to the milking cows and their requirements while also keeping the farm clean and habitable. More intimidating could be the fact that there’s less than 40,000 dairy farms left in the United States now, less than a half a percent of our population! The vast and beautiful Richlands Dairy Farm in Blackstone, Virginia is over 270 years old, making it a little older than ...
31 - Chef Kisha Moore from Hummingbird Macarons & Dessert on location at Richlands Dairy Farm in Blackstone, VA
November 17, 2020 07:00 - 30 minutes - 28.1 MBIn an engaging episode, meet Chef Kisha Moore, solopreneur, owner and head chef at Hummingbird Macarons & Desserts, who joins us on location at Richlands Dairy Farm in Blackstone, VA. with her team. This powerhouse of a woman serves up delicate and oh-so-delicious French macarons in harmonizing flavors like Rosewater, Black Pepper Raspberry and Peanut Butter Maple Bacon and has been nationally recognized as a “Top Female Leader Making Moves in the Southeast” by Ladders. With over 20 years ...
30 - Chef Jason Arbusto visits Richlands Dairy Farm in Blackstone, VA
November 10, 2020 07:00 - 39 minutes - 36.2 MBIn a fun conversation today, meet Chef Jason Arbusto, a world- traveler, wanna-be dancer, visionary, cook, experimenter and mastermind. He has trained under the best chefs in Paris, Monaco and Las Vegas and has brought his specialized cooking style back home in Virginia after working abroad in France for more than 8 years. He is currently the Culinary Director at Craddock Terry Hotel including the award-winning Shoemaker’s Restaurant and Waterstone Pizza in Lynchburg. A man of grit and visio...
What's Shaking in Georgia's Pecan Capital
December 20, 2019 00:00 - 29 minutes - 40.4 MBHave you ever experienced the “fully loaded Cadillac” of the nut world before? Alex Willson of Sunnyland Farms and his family have built their business upon selling just that since 1948. Their high-quality nuts, dried fruits, and gifts have been transforming chefs creations, office gifts, and the kitchens of home bakers for 3 generations. To do this, they’ve had to separate themselves from the pack. With nuts, competition is everywhere: every grocery, Walmart, and corner store sells them...
29 - Alex Willson at Sunnyland Farms talks Georgia Pecans
December 20, 2019 00:00 - 29 minutes - 40.4 MBHave you ever experienced the “fully loaded Cadillac” of the nut world before? Alex Willson of Sunnyland Farms and his family have built their business upon selling just that since 1948. Their high-quality nuts, dried fruits, and gifts have been transforming chefs creations, office gifts, and the kitchens of home bakers for 3 generations. To do this, they’ve had to separate themselves from the pack. With nuts, competition is everywhere: every grocery, Walmart, and corner store sells them...
If You Distill It, Will it Sell? Wonderbird Spirits' Journey Into Gin
December 13, 2019 00:00 - 39 minutes - 53.6 MBAfter two and a half years of sourcing, planning, and experimenting with recipes, Rob Forster, Chand Harlow, and Thomas Alexander had developed a gin they loved. But one question remained: If we distill it...will it sell? With the major overhead costs that producers have to cover, that question is one that makes or breaks a business. In their case though, by the time they came to that question they believed with certainty that what they had made was bound to sell. How could they be so ...
28 - Rob Forster & Chand Harlow from Wonderbird Spirits
December 13, 2019 00:00 - 39 minutes - 53.6 MBAfter two and a half years of sourcing, planning, and experimenting with recipes, Rob Forster, Chand Harlow, and Thomas Alexander had developed a gin they loved. But one question remained: If we distill it...will it sell? With the major overhead costs that producers have to cover, that question is one that makes or breaks a business. In their case though, by the time they came to that question they believed with certainty that what they had made was bound to sell. How could they be so ...
27 - Kenny Mattingly from Kenny's Farmhouse Cheese in Austin, KY
December 05, 2019 12:00 - 27 minutes - 38.1 MBThe state of the dairy industry is fragile, if not grim. After years of selling milk at prices below production cost, hundreds of family farms are selling out, many ending farming legacies going back for generations. But not Mattingly Farms in Austin KY. In the midst of a struggling industry, Mattingly Farms is growing thanks to a key decision made by Kenny Mattingly back in 1991. The decision to make cheese. In this episode, Andy and Kenny of Kenny’s Farmhouse Cheese and Mattingly Fa...
The Cheese Stands Alone...and Saves Dairy Farms
December 05, 2019 12:00 - 27 minutes - 38.1 MBThe state of the dairy industry is fragile, if not grim. After years of selling milk at prices below production cost, hundreds of family farms are selling out, many ending farming legacies going back for generations. But not Mattingly Farms in Austin KY. In the midst of a struggling industry, Mattingly Farms is growing thanks to a key decision made by Kenny Mattingly back in 1991. The decision to make cheese. In this episode, Andy and Kenny of Kenny’s Farmhouse Cheese and Mattingly Fa...
26 - Chef Amy Sins on Finding Success Outside of the Traditional Restaurant Model
November 21, 2019 13:00 - 34 minutes - 47.5 MBWhen New Orleans chef, Amy Sins decided to start a restaurant, she knew immediately it wasn’t going to fit the mold of “ordinary”. So she set out to create a truly unique dining experience that stood apart from the thousands of other restaurants in New Orleans. Years after finding success, her business model has continued to change, adapt, and in many ways throw out the conventional. In this episode, Amy shares it all. From her journey stepping out of a 20 year sales career into the culina...
Finding Success in Breaking Away From The "Restaurant Model" with Chef Amy Sins
November 21, 2019 13:00 - 34 minutes - 47.5 MBWhen New Orleans chef, Amy Sins decided to start a restaurant, she knew immediately it wasn’t going to fit the mold of “ordinary”. So she set out to create a truly unique dining experience that stood apart from the thousands of other restaurants in New Orleans. Years after finding success, her business model has continued to change, adapt, and in many ways throw out the conventional. In this episode, Amy shares it all. From her journey stepping out of a 20 year sales career into the culina...
25 - Chef Levon Wallace on How to Create Transformative Relationships with Farmers
November 14, 2019 11:00 - 40 minutes - 55.6 MBLevon Wallace has been a part of restaurants seating 40, and restaurants seating 400. Along the way, he's come to learn what the best restaurant-producer relationships look like at different scales of operations. In this episode, Andy and Levon discuss how chefs and restaurants can begin what Levon refers to as "responsible sourcing" practices: sourcing that not only puts the best ingredients in a chefs hands, but that supports farmers in an intentional, mutually beneficial way. Sourcing...
How to Create Transformative Relationships with Producers
November 14, 2019 11:00 - 40 minutes - 55.6 MBLevon Wallace has been a part of restaurants seating 40, and restaurants seating 400. Along the way, he's come to learn what the best restaurant-producer relationships look like at different scales of operations. In this episode, Andy and Levon discuss how chefs and restaurants can begin what Levon refers to as "responsible sourcing" practices: sourcing that not only puts the best ingredients in a chefs hands, but that supports farmers in an intentional, mutually beneficial way. Sourcing...