Grounded by the Farm

Latest Episodes:

Deliciously Responsible: From Farm-to-Counter at Bolyard's Meats Oct 11, 2023

Farm-to-counter may not be a thing for most of us, but it is a service that Bolyard's Meats delivers all the time. Bolyard's is a butcher shop that works directly with farmers on the beef, pork, lamb, poultry and more. And in a really unique spin, you not only buy fresh from the farm meats at the meat counter, but you can get a great meal too. And you can eat that while watching the butchers at work in the cutting room from a lunch counter!

In this episode we talk with chef and butcher Chris Bolyard who shares his passion for whole-animal butchery, sustainable practices, and providing high-quality meats to his customers.

Here are some key points from the episode that will capture the interest of food and cooking enthusiasts:

Chris emphasizes the importance of understanding where your food comes from and the impact it has on its quality and taste. He highlights the strong relationships his business has with local farmers, visiting their farms to learn about the animals' upbringing, diet, and living conditions.
Seam butchery is a technique used by Bolyard's Meats, allowing them to offer a wide variety of meat cuts to their customers. They take pride in introducing customers to new and lesser-known cuts, encouraging them to step out of their comfort zones.
Chris highlights the importance of minimizing waste and utilizing all parts of the animal to create value-added items like charcuterie, deli meats, sausages, and more.
The holiday season is already on the mind of folks in food service. We discuss the increased demand for their products during the holidays, including fresh turkeys for Thanksgiving and standing rib roasts and tenderloin roasts for Christmas.

Links Available:

See videos of beef being broken down in the cutting room and an interview with the farmer who produces beef for Bolyard's Farm-to-Counter post on groundedbythefarm.com
Bolyard's Meats website
Price Family Farms website (beef source we talked with)
Buttonwood Farms (poultry source)

Tapping into Fresh & Seasonal Cooking: A Convo with Chef Zane Dearien Sep 27, 2023

As we change seasons, we're talking seasonal foods with chef Zane Dearien at a unique restaurant in St. Louis' Central West End -- Bowood by Niche. The restaurant is paired with a garden center, providing a perfect patio environment to enjoy a relaxed meal with friends and family. Our conversation focuses on the importance of utilizing seasonal foods and the on-site herb garden at the restaurant, and ways home cooks can up their game too.

During the interview, several key topics are covered:

Zane's background in food & the restaurant industry.
The restaurant's unique concept of combining a restaurant and garden center, offering guests a garden atmosphere and relaxed dining experience.
Zane emphasis on seasonality and freshness in his menu planning, focusing on using the freshest ingredients available each season.
The on-site herb garden at Bowood, where they grow a variety of herbs used in their dishes, ensuring the utmost freshness and flavor.
The growth of Niche from one restaurant to a network of great neighborhood chef-driven experiences throughout St. Louis under direction of chef Gerard Craft.

We also talk through the challenges and rewards of working in the restaurant world in a few different ways:

The misconception of the glamourous chef life portrayed online and in the media versus the hard work and dedication required in the industry.
The importance of building relationships with local farmers and the need for flexbility at times due to complications of weather, etc.

Links Available: - Bowood by Niche website: https://www.bowoodbyniche.com/ - A video on the on-site herb garden at Bowood: https://youtu.be/gqA877w1kpw - Detailed show notes post & photos on additional info https://groundedbythefarm.com/seasonal-cooking-zane-dearien/

Artisan Cheddar from the Farm: Cheese Curds & Conservation Sep 13, 2023

Cheese farmer made be a made up term but when you make artisan cheddar cheese from the dairy cows you milk, it seems fitting! This episode we visit David Hemme, a Missouri dairy farmer who began making cheese seven years ago!

The Hemmes are committed to "better from the beginning" and the result is incredibly tasty products with an eye on the future. We cover all the topics from cheese curds -- did you know small batch cheesemakers as they make a 42-pound block of cheese are left with about 27 pounds of leftover curds? -- to regenerative farming techniques being used on the farm.

Topics in the interview:

The process of making cheddar cheese and the production of cheese curds.
The search for artisan pizza places and finding cheeses that may be best suited for the preferences of the Hispanic community.
David's discovery of higher-quality cheeses and recommendations for some of the best farmstead cheeses.
The American Cheese Society event and the vast variety of artisan cheeses available.

Key Links:

The Hemme Brothers website hemmebrothers.com
Hemme Brothers on Instagram
Hemme Brother on Facebook

Uncovering Cahokia's Food History & Forgotten Farmscapes Aug 30, 2023

With Cahokia on our minds after our last episode, we turn to my backyard of St. Louis and are digging into more Native American food and farming history. Joined by guest expert Dr. Gayle Fritz, an anthropologist and professor emeritus from Washington University, we uncover the mysteries of this once-thriving metropolis and its food and farming footprint.

Get ready to have your mind blown as Gayle delves into the incredible discoveries and hidden histories of Cahokia. It was major city and the largest metropolitan area long before Europeans arrived here. It was the largest city north of Mesoamerica between 1000-1400 CE. Did you know that the original residents of Cahokia cultivated crops we still grow like corn, squash and nuts? They also grew so-called "lost crops" as they are no longer in production?They even had their own version of quinoa! Plus, we'll explore the various purposes of the mounds found in Cahokia, from ceremonial rituals to burial grounds.

Whether you're a foodie, history buff, or curious about native heritage, this episode will leave you hungry for more knowledge. So grab a snack and tune in to "Grounded by the Farm" as we dig deep into the culinary legacy of Cahokia!

Key topics and moments from the episode:

The difficulty in fully understanding the Cahokia site due to limited archaeological search and human activities like farming, ranching, and construction.
The ongoing discovery of history at Cahokia, including occasional finds due to erosion during bad storms.
The cultural and historical significance of Cahokia as a major city and trading hub.
The role of mounds in Cahokia and other Mississippian sites, serving various functions such as ceremonial sites and burials.
The interconnectedness of St. Louis and Cahokia, with similar pottery and the presence of mounds in downtown St. Louis.

Links Mentioned:

The book on Cahokia's food Dr. Gayle Fritz has written is Feeding Cahokia: Early Agriculture in the North American Heartland (Archaeology of Food). It's available through this affiliate link on Amazon
Cahokia Mounds State Historic Site: https://cahokiamounds.org/
Interview with Dr. Natalie Mueller on the lost crop of erect knotweed https://news.stlpublicradio.org/show/st-louis-on-the-air/2023-05-15/what-americas-lost-crops-tell-us-about-food-in-the-age-of-climate-change

Cahokia Rice and the River: Intertwined Story of Improvement & Adaptation Aug 16, 2023

Did you know that rice is grown in Southern Illinois where the Ohio River meets the Mississippi? And there's actually a rice that has been bred to deliver a higher protein content that makes it low glycemic too!

We talk with farmer Blake Gerard of River Bend Farms about the unique challenges of growing rice, how he came to grow and market an enhanced variety of rice, and some of the ways it's grown. His operation is very different from many farms as he's right along the river... so even in a year where many Midwestern farmers have had issues of drought, the water table on his farm kept everything growing.

We explore the intersection of food and farming and shed light on various environmental pieces that touch rice from filtering muddy river water into crystal clear water, thanks to the soils natural filtration powers.

See photos, a video farm tour and more: https://groundedbythefarm.com/cahokia-rice-river/

A post that provides definitions of some of the rice farming terms we used: https://groundedbythefarm.com/rice-farming-terms/

Cahokia RIce online Website https://www.cahokiarice.com on instagram at http://instagram.com/cahokiarice Facebook at https://www.facebook.com/cahokiarice and YouTube at https://www.youtube.com/channel/UCtpYayjbGdwYZXRibzMn_6A

Beyond the Ordinary: Wagyu Beef's Unmatched Tenderness and Marbling Aug 02, 2023

The marbling of wagyu beef adds benefits to the tenderness and flavor that makes it stand out according to Jeff Swanson. We visit Jeff & his family in Adams, Tennessee -- just an hour or so from Nashville. We delve into the history and flavor profiles of this extraordinary beef in this episode.

Find out what makes wagyu different -- on the plate as well as the pasture -- as we hear the history of the cattle and how the Swansons settled on this breed and have been building their family operation from the ground up.

Whether you're a steak aficionado or simply a fan of delicious food, this episode will have you salivating. From chuck eye roll roasts to sirloin tips or ribeyes, Jeff shares their expertise on utilizing different cuts of wagyu to create exceptional steaks.

For photos & video: https://groundedbythefarm.com/wagyu-beef/

Find the Swansons on Instagram at https://www.instagram.com/southwindscattleco/ and Facebook at https://www.facebook.com/SouthwindSCattleCo

Cultivating Curiosity: Food and Farm Books Janice Recommends Jul 19, 2023

So often, a podcast interview opens up whole new areas of discovery and here, food and farm books can help provide additional depth. In fact, the last few episodes opened that curiosity for host Janice Person who jumped on a friend's book recommendation. Now Janice shares recommendations for 10 books in the food and farm space!

The books Janice talks through here are:

To Boldly Grow: Finding Joy, Adventure and Dinner in Your Own Backyard by Tamar Haspel
Tomorrow’s Table: Organic Farming, Genetics, and the Future of Food by Pamela Ronald & Raul Adamchak
The Wizard & the Prophet: Two Remarkable Scientists and Their Dueling Visions to Shape Tomorrow’s World by Charles C Mann
The Code Breaker: Jennifer Doudna, Gene Editing and the Future of the Human Race by Walter Isaacson
The Fate of Food: What We’ll Eat in a Bigger, Hotter, Smarter World by Amanda Little
The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats by Dan Stone
Cuisine & Empire: Cooking in World History by Rachel Laudan
Two books by Edna Lewis -- The Taste of Country Cooking and In Pursuit of Flavor
The Complete Food & Nutrition Guide by Roberta Larson Duyff
We Are Each Other's Harvest: Celebrating African American Farmers, Land, and Legacy by Natalie Baszile

Access links to in-depth reviews, where to purchase, etc at https://groundedbythefarm.com/food-farm-books/

Revitalizing Native Foods & Farming at Ramona Farms Jul 05, 2023

We continue discussions about food and farm on the Gila Indian Community in Arizona. In this episode we talk to Terry Button about the work he and his wife Ramona are doing at Ramona Farms.

Terry shares some of the foods the Pima people have eaten for generations, sharing the roles of corn and tepary beans and some of the foods that can be foraged in the desert. Sourcing heritage corns from friends with backgrounds from other tribes has allowed them to expand the native offerings.

Tepary beans were a key staple for the Pima and yet few in the US are familiar with the bean. Terry has developed a deep appreciation of them and explains the unique flavors of tepary beans, native to the Southwestern region and cultivated by indigenous communities. We share insights from their kitchens including recipes too.

We also explore the rich history behind American Pima cotton, a crop developed by the USDA and named after the Pima reservation because of the connections to traditional production and genetics.

This episode is filled with fascinating stories and knowledge that food and farming enthusiasts won't want to miss. So tune in and get ready to be grounded by the farm!

See our tour of the farm on Youtube at https://youtu.be/iu8DHM9Xcj0

Get more photos and video on the podcast's website at https://groundedbythefarm.com/native-foods-farming-ramona-farms/

Digging Up Ancient Desert Farming Practices Jun 21, 2023

Let's go on a journey to the Gila River Indian Community in Arizona's Sonoran Desert, to travel locations and understand differences in time. We look at water use over time as host Janice Person interviews two expert archaeologists, Kyle Woodson and Wesley Miles.

Together, they discuss the prehistoric use of irrigation in the Gila River region and the historical significance of the Akimel O’otham (Pima) and Pee Posh (Maricopa) people. Join us as we explore how farming practices have taken root in these fascinating cultures and learn how the past informs the present and future of agriculture in the area.

Whether you're a foodie, farmer, or simply interested in learning more about the rich history of food cultivation in the US, this episode is a must-listen.

The following resources are mentioned in this episode:

Grounded by the Farm website https://groundedbythefarm.com/
Video of tour of Gila RIver https://youtu.be/U9n9OUZpwEc
GilaRiver.org: This is the Gila River Indian Community's website providing information about the tribes and their culture.
Huhugam Heritage Center: This museum, located near the casinos on the northern boundary of the reservation near Phoenix and Chandler, presents the stories of the community and their peoples.
An article the Smithsonian Magazine recently did on the community & the water issues.

The Farm Willing to be Your Backyard Garden & Event Space Jun 07, 2023

I love veggies from a backyard garden but I have to admit, I am not the most committed gardener. And I definitely have never kept my backyard in event space shape. After visiting Mortimer Farms in Dewey, Arizona, I'm pretty sure I would leave the food production to them and enjoyment to me!

That would be fine to Ashlee Mortimer who's family started farming this property years ago on a lease and was later able to purchase it. And they are now growing 54 crops here, many open for u-pick customers as well as available harvested for sale in the farm's market. You won't want to miss some of the foods they make themselves in the market or the Windmill Kitchen. We talk about all of that as well as more in this episode.

See our tour of Mortimer Farms on Youtube: https://youtu.be/jfcEWjKlAHA

Read the blog post: https://groundedbythefarm.com/backyard-garden-event-space/

Mortimer Farms website: https://www.mortimerfarmsaz.com/

Rich Flavors and History of Midwestern Vineyards May 24, 2023

We offer a deep dive into the world of winemaking, sustainability, and the family-run business of St. James Winery in Missouri talking with Brandon Hofherr (marketing director) and Sam Cobb (vineyard manager).

From the rich history of Missouri as the first AVA in the US, settled by German and Italian immigrants, to the challenges of overturning restrictive laws on winemaking, the story of St. James Winery is a testament to the power of persistence and passion. It's also a great stop along Interstate 44 with a tasting room & brew pub on the grounds. We get into the vineyards themselves, taking a closer look at the importance of sustainable practices in winemaking and the use of AI technology to develop better blends and optimize water use. As we learn, the decision to invest in technology is a balancing act in the quest for better quality while remaining eco-conscious. For those who love food and the environment, this episode is filled with interesting information on the vital role that grape growing and winemaking play in our ecosystem. It's a reminder that what we eat and drink encompasses not just the ingredients on our plates but also the people who grow them, the environment that nurtures them, and the history and innovation that drive them forward. So pour yourself a glass of wine, relax, and tune in to this fascinating story of a family and their winery, rooted in tradition and inspired by the future.

See video of the vineyard tour on our YouTube Channel or on the website at https://groundedbythefarm.com/midwestern-vineyards/

Learn more about the winery at StJamesWinery.com

Homeless to hopeful: How urban farming is changing lives in an Iowa shelter May 10, 2023

Urban farming has so much potential but it can be hard to make a living doing it. With the economy today, every city and town seems to have more people experiencing homelessness. In Iowa, there is a unique approach connecting individuals utilizing services at Central Iowa Shelter & Services (CISS) to fresh local food in a win-win and a unique farm right downtown.

The facility has been growing vegetables every summer for years but this winter, they opened a greenhouse. Now, some of the people looking for the next steps to housing and employment are spending time planting seeds and growing skills.

Urban farm manager Aaron Thormodsen and Josh Spain who connects the farm program to culinary efforts at the facility and to restaurants in town sit down with Janice to talk about what the program is seeing, how trainees and local chefs are finding more common ground and more.

See the greenhouse tour on either our YouTube channel or the Grounded by the Farm website

Learn more about Central Iowa Shelter & Services through:

The CISS shelter website and the site's Mulberry Farms page
The Shelter's Facebook Page
CISS on Instagram

If you would like to support the Mulberry Farms program & planned agrihood, you can donate to the greenhouse program or purchase some things from the farm's Amazon wish list and have it shipped directly! There is also a wish list for the shelter if you'd like to provide some of the items needed there as well.

Could Cricket Farming Be the Next Big Thing? Apr 26, 2023

Shelby Smith never expected to be a farmer, so it may be fitting that she's a kind of farmer almost nobody thinks about. Shelby is a cricket farmer. Right in the heart of the Midwest.

She describes this space as one changing quickly and compares it to the reality there was a time most Americans probably thought avocados were odd and wondered why others ate them, while some of us now absolutely crave having guacamole now. We talk with Shelby about whether crickets may be the next big thing in foods and why she believes that.

We also talk about:

Shelby's background growing up on a farm and stumbling into cricket farming when doing research for her next career
Trying new foods thanks to a diverse palate -- crickets, tongue tacos, etc. Some people may not like the visual aspect of certain foods
What a cricket barn is like and why climate control is critical
Buying and growing crickets
Feeding practices for crickets
New cricket barn excitement
Biosecurity and pest control on the cricket farm
Food safety considerations for crickets
Age is not a barrier to trying cricket-based products.

You can see a tour of the farm at https://www.youtube.com/watch?v=XIaVPVUkYOw&t=7s

Where else you can find Grounded by the Farm

GroundedbytheFarm.com is our hub for photos & videos, blog posts, show notes, podcasts are here and more. You can even get new content emailed once a week as we publish by subscribing.
Find your favorite foods or fun food educational resource information on the website.
Groundedbythefarm_ on Instagram
TikTok @groundedbythefarm
Grounded by the Farm on Youtube
Grounded by the Farm Facebook Page

How Our Family Holiday Food Traditions Have Shifted: A Conversation with My Mom Nov 30, 2022

Holidays bring together an amazing combination of foods & traditions, but how often do we step back and talk about how our families celebrated the holidays 25, 50, even 75 years ago? That's exactly the conversation we have with my mom (Ada Person) today. She shares her memories of holiday celebrations in the 1940s explaining what was on the table for meals, the gifts & decorations all. And we talk about some of the factors that have driven changes in the seventies as she raised kids and much more recently as grandchildren and great grands are a bigger part of the equation.

Recipes for several of the dishes are now on our website https://groundedbythefarm.com/family-holiday-recipes/

And you can find photos, detailed shownotes, etc at https://groundedbythefarm.com/family-holiday-food-traditions/

Holiday Foods and Traditions: Stories from Listeners & Friends Nov 16, 2022

We're off the farm in this episode as listeners and friends share their holiday foods and traditions. As we listen to these five people tell us about the foods that must be a part of their festive season, it's impossible not to reflect more on our own traditions. It's also likely to make you want to visit someone else's holiday table to try at least one dish!

You'll hear from:

Ari Mateos (Mexicali, MX) who shares tips on why pozole is different during the holidays and the best part of bacalao (a traditional dish made with cod)
Josie Gordon (AL) who's family celebrates a traditional Southern Thanksgiving with turkey & dressing, but who's Cuban roots lead at Christmas
Nikki Miller Ka (NC) who says holidays are fairly similar with proteins like turkey, ham or lamb enjoyed but Southern Mac & Cheese is critical!
Dana Zucker (MD) who welcomes guests at Sugar Water Manor shares about Hanukkah and the latkes (potato pancakes) and sufganiyot (jelly-filled donuts)
Rosemary Mark (CA) discusses the holiday cakes & noodles through her family's lens as immigrants from Germany and her husband's family immigration from China.

We share some more notes on groundedbythefarm.com and access our full series of episodes and posts on favorite holiday foods from the farm and kitchen!

Update: Life Beside a Cranberry Marsh: Smoothies, Ecology & a Cran-Baby Nov 02, 2022

We first talked with cranberry farmer Amber Bristow more than two years ago. She did an amazing job helping us understand this uniquely American fruit grown on vines low to the ground with water added at harvest to float the berries to the top making them easy to collect! We catch back up with her picking up on some of the things that have changed in the past two years. Cranberries went viral with a skateboarder, Amber dipped her toe in the TikTok world, we created a lesson plan to help elemntary students learn more about this great food and a cran-baby joined the family farm!

See videos, photos and get links to the products discussed at https://groundedbythefarm.com/cranberry-marsh/

Updated: Pumpkin Patches and the Passing of Time Oct 19, 2022

Back in 2020, we talked with Shannon Latham who runs a pumpkin farm up in Northern Iowa. Well, now that 2022's pumpkin season has rolled around, we headed back to the pumpkin patch to find out what the latest news is for Shannon and Enchanted Acres.

Shannon shared a range of favorite foods -- pumpkin pudding, Pumpkin pie and of course pumpkin muffins for breakfast (and throughout the day) She also shares some decisions to make when it comes to running a pumpkin farm. And while people tend to think about pumpkin patches for six weekends in the fall, farm families have something on the calendar most of the year with planting, pest management and there's all that time thinking about what to plant.

The episode from 2020 was edited & remastered and has the update here too!

Beekeeping and Building Leadership Skills at Sankofa Farms Oct 05, 2022

Have you ever considered beekeeping as the path to teaching leadership skills and tap passions?

Kamal Bell has been doing that on his first generation farm in Cedar Grove, NC. As we sat down to discuss the farm, we found chairs and sat down in a hot tunnel surrounded by seedlings to be planted soon for fall/winter harvests.

We talk through getting the bee hives ready for winter. Kamal admits he wasn't a fan of bees before. Starting hives was actually a suggestion of one of the youth in the farm's agricultural leadership program. The lessons from the hives keep coming and they draw a lot of interest from young and old.

See photos, video & more at https://groundedbythefarm.com/bee-hives/

Follow Sankofa Farms on Instagram https://www.instagram.com/sankofafarms/

Foraging Pawpaws, Fruit Farming and Making Fruit Leather Sep 21, 2022

Pawpaws are one of a handful of unique fruits and vegetables native to the United States, and yet they are not nearly as widely enjoyed as the holiday must have cranberries! One of the reasons they aren't as well known is the primary way to get pawpaws is foraging for them. Jeff Hake sits down with us to talk about pawpaws and other fruits being grown at Funk's Grove Heritage Fruits and Grains and some of the products they are making too.

Katie and Jonathan Funk grew up on the family farm & playing in Funk's Grove. Now, they are working with Katie's husband Jeff to try different practices and crops. They are creating unique food products using heritage grains and crops they grow as well as foods foraged from the grove.

They have planted a combination of grains and offer some baking and bread mixes. And with the fruit trees they have planted they offer fruit leathers and other yummies. All of it is available just off the historic Route 66 in Illinois or online.

See photos, video & more at https://groundedbythefarm.com/foraging-pawpaws/

Video of our farm visit https://youtu.be/-pf5xtPADHw

Jeff shows how to make fruit leather https://youtu.be/5mCqo0gYtzc

Finding Environmental Common Ground: Dairy & Nature Experts Talk Sep 07, 2022

Common ground is a phrase that is said less frequently these days, and environmental common ground isn't what everyone expects happens when sustainability experts and farmers sit down together. But maybe we should.

The health of our soils, shifting weather patterns and the role of greenhouse gases and more means there is a lot to talk about and work on too. In this episode of Grounded by the Farm, we talk with Missouri dairy farmer Alex Peterson and Alisha Staggs, a sustainability expert who leads the dairy program with The Nature Conservancy's (TNC) North American Agriculture program. TNC is one of the world's largest and most respected environmental organizations.

This is the third and final episode in our series on dairy. We visited two dairy farms in Oklahoma, talked to a cheesemonger and now look at the environmental footprint. Shouts out to Midwest Dairy for sponsoring the series and helping us line up participants. Please let us know if you have questions remaining about dairy.

See photos and a video on the site https://groundedbythefarm.com/environmental-common-ground-dairy/

Growing Dates: Coachella's Longest Running Jam Session Aug 24, 2022

Not many of us look at palm trees and immediately think of growing dates and yet, this episode may change that for you! And that's one of the things that visiting a date farmer brings out, but the process of working trees that reach the heights and ages of date palms also brings up more questions.

Luckily, I found the right place in the Coachella Valley just outside of Palm Springs to get all my questions answered -- Hadley's Date Gardens where Albert Keck was ready to show me around. And some of the trees I saw have been in the valley for 80-100 years -- that's a lot of jam, cookies, energy bars, etc!

The push for taste and nutrition in our diets means dates are a popular item these days. And workers -- called palmeros -- go up and down the trees half a dozen times a year to deliver that sweet treat to us!

We talk about the steps in growing them and Albert tells us about the ways dates can help us recover from that hot desert sun.

See photos and videos at https://groundedbythefarm.com/growing-dates/

Called to Live the Cheese Life, Interview with a Cheesemonger Aug 10, 2022

There are titles that go almost unnoticed, but being a cheesemonger definitely stands out! It took a long time but eventually, I met a cheesemonger. That cheesemonger, Jessica Keahey (founder of Sweet Freedom Cheese in Bentonville, Arkansas), led a virtual meetup and cheese tasting & we later met in person as we toured two dairy farms! We certainly weren't short of topics to discuss and Jessica kept coming up with cheese puns to keep it light!

We talk about how to choose cheeses for a cheese or charcuterie board, what to e pair with cheese, how much cheese to put on the board and more.

This post is sponsored by Midwest Dairy. Ashley Anderson who also in part of the episode, is the wellness director there. I was compensated for my time, but all wording and opinions are mine or the people sharing them.

You can access a lot of photos and a video from the visit to Sweet Freedom Cheese Shop at https://groundedbythefarm.com/cheesemonger/

and a transcript is available at https://groundedbythefarm.com/episode-320/

A Tale of Two Dairies: Visiting Two Dairy Farms & Talking Similarities & Differences Jul 27, 2022

I recently had the chance to tour two dairy farms in Northeastern Oklahoma. The differences between the two and some of the similarities among them were really striking. After the tours, I sat down with Anthony & Charlie Coblentz and Logan Courtney, a neighbor whose dairy is just 15 minutes or so away. Touring first helped me see some of the differences and similarities and you can watch the video... you will hear and see both farms.

So intriguing hearing a bit of each farm's origin story, why they have the kinds of cows they have, the ways they take care of the animals, ways cows get milked, the reasons those are the pieces that work, favorite dairy foods and so much more!

You can access a lot of photos and videos of these farms at https://groundedbythefarm.com/two-dairy-farms-similarities-differences

This episode is sponsored by Midwest Dairy. I was compensated for my time, but all wording and opinions are mine or the farmers.

Farm Co-op: Two Decades of Food Self-Sufficiency & Community Jul 13, 2022

You hear the dream-like conversations regularly.... people shifting from a small backyard garden to something that will sustain them and their family. How often do you see people do it? For two decades I've had a front row to watch as my brother Ray Person, sister-in-law Elizabeth Kelly & a group of friends created a farm co-op that does just that. This week's episode is a conversation with Ray about the farm in northwest Ohio -- not exactly the geography that first comes to mind for most people.

Although they are producing food the way many think is near dream-like, the reality of digging into how they have been able to make this work, not just what it looks like, leads to a great conversation and some discoveries.

We sat down in late May to talk about how this co-op was formed, how it works and as always, we took a look around capturing video too! You can see the video, photos are more at https://groundedbythefarm.com/farm-co-op/

Talking Lamb from Pasture to Table with Ohio's Kristin Root Patterson Jun 29, 2022

The unique taste of lamb draws me in everytime its on a menu and I think pasture to table lamb is something everyone should try. The Mediterranean flavors just aren't the same without lamb. That's what led me to head southeast from Columbus, Ohio, to the Root family farm. Kristin Root Patterson shares the family's love of sheep, and how they combine animal care and a love of great food. The Roots raise dorsets, a breed that supplies meat and wool to people in the area. We talk about favorite ways to prepare lamb as well as take a look around the barn and pastures in the accompanying video.

See photos, video and get more information at https://groundedbythefarm.com/pasture-to-table-lamb/

Hickory-Smoked Country Ham & Bacon on the Menu with Broadbent Jun 15, 2022

There is nothing that will wake me up faster or better than the smell of hickory-smoked country ham and bacon. And when I want to buy country ham or the "good bacon" (a phrase our family started when several of us showed up for a weekend get together and I brought bacon from Broadbent's while others brought grocery store bacon), it means Broadbent.

Owners Ronny & Beth Drennan talk to us about the traditional process of curing, smoking and aging pork turning it into the country ham and bacon dreams are made of and that win contests at the Kentucky State Fair!

See video from the smokehouse at:

http://groundedbythefarm.com/hickory-smoked-country-ham-and-bacon

Get an ai generated transcript at https://groundedbythefarm.com/broadbent-transcript-316/

Longing to Visit a Lavender Farm? Get Going! Jun 01, 2022

The smell of fresh lavender is something that will captivate your imagination for all sorts of things! Lavender farms may not be everywhere, but thanks to Long Row Lavender, just west of St. Louis, Missouri, it's an easy drive for much of middle America. Tracy Smith shares the lessons learned about growing lavender, cooking with it, and bringing the great look and scent into your homes!

See the video and get detailed show notes at https://groundedbythefarm.com/lavender-farm/

How One Family's Home Place Showcases a Heritage of Hospitality May 18, 2022

In the midst of most family farms, is a house called the home place. When you layer that with the appreciation of food, family and hospitality that runs so deep in western Kentucky, you get the Peery House at Springhill Farms! And in this episode, we talk to three generations of the family about changes unfolding over the years at their home place.

Growing up it was home for Jerry Peery. While growing 65 years of corn, soybeans, wheat and more, he also grew the farm's footprint adding acres as others moved away or stopped farming. Now he's working with his grandson Jonathan to take over the operation for future generations.

Kristia Peery Reynolds learned to bake in the house as her grandmom showed her the secrets of perfect mixtures and beautiful decorations.

As the house sat vacant, the family considered options for it. Ultimately, it got a renovation that would make it easy for the family and others to stay in touch with the heritage. The Peery House is now a bed and breakfast, with a commercial kitchen for Kristia's baking business.

We talk about the farm's history, the decision to make changes and what guests can expect when visiting a working farm in Western Kentucky!

See photos, video and more at https://groundedbythefarm.com/home-place/

The Peery House on Air BnB https://www.airbnb.com/rooms/20144994

Capturing Food Waste at the Farm & Providing Access to More Nutrition May 04, 2022

With a passion to build community and a love of agriculture, Will Kornegay has built a business that connects people, reduces food waste and provides access to fresh-from-the-farm produce. Based in rural North Carolina, Will saw a lot of produce was wasted on farms because there wasn't a market for it. Perhaps it was misshapen or got scratched up a bit during harvest. But it was still perfectly good. So Will started making a market for it while building means of access for those in rural food deserts and major cities too. Ripe Revival now does subscription boxes and is in the process of modifying buses to be part farmer's market & part cooking class.

Getting to the Root of Enjoying & Growing Horseradish! Apr 20, 2022

Horseradish isn't a food that is in the forefront of a lot of food conversations, but you can't deny the burst of flavor can really add to other foods. Whether prime rib, oysters or bloody marys, horseradish makes othr foods better. This week we talk to Matt McMillan who takes us to a horseradish farm and talks to us about some of the reasons this root is something that some people want with so many of their favorite foods. https://groundedbythefarm.com/growing-horseradish/

Celebrating National Ag Week & Taking Note of What's Happening Across the Country Mar 23, 2022

This week is the time set aside to focus on agriculture. And while we do that routinely with our episodes, we thought a great way to mark the observance is by hearing about weather conditions, field work and general state of mind for farmers across the US (9 different states!) & a few from outside the country too! You'll hear from farmers who have previously been on the show as well as some we may need to have on in the future.

Get detailed show notes at https://groundedbythefarm.com/national-ag-week-2022/

How a Need to Relieve Stress Started Tony Tomato's Farm Mar 09, 2022

Tony White was doing marketing work with the Yellow Pages and found himself starting a business that was stressful so a friend suggested he start gardening. Over the years the garden and connections to chefs have grown to the point that if you want great tomatoes in the Midwest, you should know Tony Tomato! We talk with Tony about some of his favorite ways to enjoy tomatoes, the way he keeps great tasting tomatoes in the kitchens of St. Louis's leading restaurants and more!

Detailed shownotes & links at https://groundedbythefarm.com/tomato-farm/

Updates on Three Popular Episodes: Popcorn, Community Gardens & Beer Oh My! Feb 23, 2022

After doing the podcast for a few years, we thought listeners would enjoy hearing updates on three popular episodes of Grounded by the Farm. So in this week's episode, we touch base with three people we talked to some time ago about the latest happenings in their part of the world.

Here's who we talked to and the background on each of them from previous episodes.

Popcorn farmer Matt Helms about Ella & Ollie Popcorn the local, premium quality product the family is selling in online and in the St. Louis area as well. You may remember Matt from our first season, episode 102 Popcorn… family legacy and local future and we showed how they got high quality at Family-Owned Popcorn Farm Has Quality Focus.
Community builder & urban farmer Natasha Nicholes tells us about how things are growing in Chicago with We Sow We Grow. Natasha talked with us about Building a Community Garden in Chicago and Online in episode 114.
Tennessee Brew Works' Christian Spears tells us about the craft beer with a farmer connection that took a medal in the Great American Beer Festival and how they are trying to expand. We talked in episode 107 Crafting a Beer that Has a Depth of Local Flavor & Connecting to Farmers to accompany episode 106 when we interviewed Brandon Whitt in Ever met a beer farmer? That malted barley has to start somewhere!. We followed up with him in episode 121, What 2020 is Like for Local Microbreweries & Restaurants (Bonus Episode).

Growing Tofu Soybeans, Grapes, Grain & More: The Planning It Takes to Be a Truly Diversified Farm Feb 09, 2022

As someone who loves an abundance of Asian cuisines, tofu may be on my plate or in my soup more than some Americans. But I haven't had many chances to sit down and talk to someone about growing tofu soybeans. We can check that off the list as the conversation with Jennifer "Jennie" Schmidt about her family's Maryland farm allowed us a chance to talk about diversification, how they determine what to plant, and more.

In 2021, they grew corn, soybeans, tofu soybeans, wine grapes and green beans for the fresh market. And a nephew is once again raising pigs on the farm. In the past they have grow several other crops including processing tomatoes (tomatoes that will be cooked down for sauces, etc). Understanding how farmers choose what to plant and how it has to be organized, is the central topic in this latest episode.

Family Farm Transitions Can Be Tough to Discuss, But Critical for Sustainability Jan 26, 2022

Family farm transitions are tough to discuss. A lot gets wrapped into it.... not only are you talking about things like retirement or potential death of an older generation, but it means changes in how things are done, recognizing the contributions of younger generations. And many times all of this is wrapped up with generations of family legacy and how best to honor that.

It's a conversation that farmers acknowledge is tough and some farmers want to farm until they die. While Debbie Lyons-Blythe and her husband Duane are planning to be around for decades, they have also chosen to have this conversation openly with their five children, all of whom are now adults. Debbie was nice enough to discuss all of this with us. I think it provides those of us who's families don't farm a lot of insight into some of the generational family dynamics that it takes when planning for the future of a family farm.

And for Debbie, having a good farm transition, where expertise and relationships are built among their children, is the only way she thinks they can secure the ranch's future.

Visiting a Chicken Farm & a Chance to "Meet My Meats" Jan 12, 2022

The Arbogast family farms outside of Harrisonburg, VA. From the beautiful Shenandoah Valley, their chicken houses dot the farm as do cattle out on the pastures.

Lauren talks with us about the chicken farm, explaining the way the chicken houses are managed and how chickens go from freshly hatched chicks to ready for the market.

Having a blend of generations, the Arbogasts have the benefit of both innovation and tradition. For instance, the family spent some of the time they were isolating due to the pandemic installing solar panels on their barns. The next generation, though teenagers are beginning to participate more and opened a meat market to sell beef direct.

She says they eat a lot of chicken too from my favorite -- chicken biscuits for breakfast to the cast iron skillet full of chicken, veggies, carbs and yumminess that Lauren served for dinner.

Videos & photos are available at https://groundedbythefarm.com/chicken-farm-arbogast/

Cattle Care & Feeding: What You Should Know When You Like Beef Dec 29, 2021

Growing up with cattle, Ryan Goodman got a good look first-hand at cattle care and feeding. But working cattle in half a dozen states and visiting ranches in the vast majority of the U.S., Ryan has had the chance to compare and contrast various environments and some of the things farmers and ranchers have to take into consideration.

We talk with Ryan about the full spectrum of experiences he's had in working with cattle. It also isn't missed that Ryan is an endurance runner and anyone who is fit enough to run a 100 mile race, must be doing something right with his nutrition.

Cows, Cast Iron and a Camera: A Visit with This Farm Wife Meredith Bernard Dec 15, 2021

Sitting down to talk with This Farm Wife Meredith Bernard was pretty much like sitting down with someone I had known forever. And my guess is thousands of people feel similarly since more than 100k have subscribed to her YouTube Channel.

Meredith & her husband Lawrence farm along the North Carolina - Virginia line. Although towns are close by, with fences, woods & hills, all their neighbors have four legs -- mostly cattle, a few farm dogs and a couple of sheep the kids wanted. They plant a range of crops that are mostly used for the livestock -- hay, barley, corn, corn for silage (harvest the whole plant, not just the grain), etc.

Lots of folks spend hours watching YouTube, and some of those folks like the escape from their house to check in on a farm.

That's where Meredith and her vlog come in. She gives subscribers a little slice of the "ordinarily extraordinary life" life lived in their family farm. A few links we mention:

ThisFarmWife.com is her website and can help you find ALL THE THINGS!
A transcript generated with AI technology can be accessed here Meredith Bernard Talks About Farming & Her “This Farm Wife” YouTube Channel

After Lots of Challenges, Agritainment is Growing at The Leonard Family Farm Dec 01, 2021

The Leonard family found themselves dealing with the challenges of urban sprawl and rising land prices. As they started diversifying to include agritainment, new challenges rose. But there are lots of smiles now, photos with Santa, haunted mazes at Halloween and more!

Patty Leonard and her family have a long history of dairy farming. In fact, her grandparents were dairy farming in the area now consumed by Washington DC's Dulles Airport until plans to build Dulles came together. That led the family to relocate to Warrenton, a small farm town on Virginia's piedmont. But with the continued growth of the metro area, the Leonards faced rising land prices and looked for ways to diversify years ago.

Hosting Farm Stays: A Love of Travel & Curiosity about Food Nov 17, 2021

Farm stays on Maryland's Easter Shore may not be the first thing to come to mind when you think of Maryland or a vacation, but maybe they should. There is a lot of curiosity to be tapped there and I certainly enjoyed my visit!

Those farm stays at Sugar Water Manor give people a chance to go deeper in their interest to learn more about how food is produced according to Dana Zucker. She says this type of agritourism has a place on Maryland's Eastern Shore.

For decades, Dana Zucker says she was absolutely out of touch with how our food is grown, but curiosity and a passion for food kept getting her to ask questions. Now she and her husband David have entered the world of agritourism by purchasing Sugar Water Manor on the Minokin River on the Eastern Shore.

The farm of 70 acres struck Dana at first sight and she felt drawn to it and the idea of sharing what she's learned over the years.

Dana has immersed herself in food and has found a range of experiences as she traveled to far away lands like China, Iceland and Spain learning about tea, sheep and wine. And found herself living in Omaha with the chance to really explore agriculture in Kansas where she learned about farmers and ranchers growing corn, soybeans, beef and pork too.

Find Grounded by the Farm on social media at:

Food & Farm Lesson Plans Bring Fun & Discovery to Classrooms Nov 03, 2021

The joy of discovery paired with the growing interest in where our food comes from makes food and farming a perfect way to enjoy learning. That’s the mindset we are trying to create with the new farm and food curriculum. These educational materials accompany some of our podcast episodes to share farmers stories. And thanks to working with an amazing teacher / educator (Whitney Choate), we think we have achieved something truly unique.

This Grounded by the Farm curriculum has a great fit for teachers, parents, troop leaders and others who spend time trying to unlock the magic of science, the utility of math, the comprehension of our language…. even ideas for entrepreneurship! It’s really limitless how many things the world of farming and food open up.

For more info:

A detailed blog post is available at https://groundedbythefarm.com/food-farm-lesson-plans/
The materials are available on Teachers Pay Teachers https://www.teacherspayteachers.com/Dashboard#:~:text=Share-,Follow,-Link and Etsy https://www.etsy.com/shop/GroundedbytheFarm
A transcript of this episode is available at http://groundedbythefarm.com/talking-about-curriculum-that-pairs-food-farm-with-core-standards-with-whitney-choate-episode-301-podcast-transcript-grounded-by-the-farm

Closing Out Season 2 & Taking a Break To Do What? Aug 18, 2021

We didn't realize when I interviewed Paula Hynes that we were about to get so busy on a project it means all hands on deck! We have been working on a curriculum to bring these farm-to-table discussions to teachers, parents and students. There's a lot to get done and we hope subscribers understand the temporary shift on our end.

Maybe you can use this time to catch up on episodes you may have missed! What's a favorite food? Start here. https://groundedbythefarm.com/favorite-foods/

Getting a Whole New Perspective on Farming and on Life Aug 04, 2021

There may not be many places in the world with more differences than the beautiful green rolling hills of Ireland and the drought-ridden savannas of Kenya. Paula Hynes had the chance to leave Ireland for time with the Maasai people. It offered a whole new perspective on farming, but also on life more broadly. In 2017 that Paula was fortunate enough to spend time with members of the Maasai people thanks to a TV production company who were planning to film a three-part documentary series called "The Hardest Harvest." And the crew definitely wanted women to participate. Paula remains in regular contact with the Maasai people she met and shares some of the lessons she learned with us in this episode. See videos, etc https://groundedbythefarm.com/new-perspective-on-farming-life/ transcript (AI generated) https://groundedbythefarm.com/irish-dairy-farmer-kenya-transcript/

Irish Butter.... Have you tried it? Wondered who has the dairy cows? Jul 21, 2021

If you have ever open the gold wrapped on Kerrygold Irish Butter, you may have noticed that it looks different from some of the other butters you buy. What is it that makes it different? And who are the farmers connected to it? That's part of our conversation in this episode as we talk to dairy farmer Peter Hynes of Ireland's County Cork.

Peter & his wife Paula have 150 cows they graze and milk year-round. And they are part of the coop that produces Kerrygold. We talk with him about the distinctive look and color of the product, his family's approach to farming and the cows they work with -- primarily pedigreed holsteins and pedigreed jersey cows. They also welcomed the two most-recent additions: two Fleckvieh heifers (they're amazing and you fan find out why).

When it comes down to it, Peter is looking to focus on fertility, longevity and helping to raise the most-efficient cow possible during their lifespan and production years.

Be sure to check out the many links to the family's farm, in his social media streams and be sure to check out his videos! They'll provide you with the same satisfaction that his Holsteins, Jerseys and Fleckviehs offer us as consumers!

photos and videos available to accompany the post at Irish Butter.... Have you tried it? Wondered who has the dairy cows?

Growing Bitter Gourd (Ampalaya) & other Filipino Foods with Albert Santos Jul 07, 2021

Although rice is probably the biggest constant in Filipino food, there are a variety of foods that many Americans may not be familiar with. And Albert Santos has worked in several areas of The Phillipines studying agriculture and working with plants and people across the way. And he has made sure that I got lots of opportunities to enjoy Filipino food & farms.

Albert is originally from the Philippines but has lived in the US for a long time, though he stays in touch with friends in agriculture there. And he's brought a lot of Filipino cuisine with him -- he even grows a vegetable called bitter gourd (or ampalaya) in his backyard!

Photos & more at https://groundedbythefarm.com/growing-bitter-gourd-filipino-foods

Detailed transcript at https://groundedbythefarm.com/talking-about-bittergourd-other-filipino-foods-with-albert-santos-episode-210-podcast-transcript-grounded-by-the-farm/

Canola and Canada Are Inextricably Connected, Farmer Lesley Rae Kelly Tells Us Why & More Jun 23, 2021

For most people, canola oil is something you buy as an oil or a spray to cook with, but it is a striking vision with beautiful blooms that are numerous and totally light up the prairies mid-season. And it is incredibly Canadian because plant breeders in the country worked to improve the health profile and taste!

Canola farmer Lesley Rae Kelly joins us to talk about how this plant, that is part of the same family of vegetables as broccoli, kale, and all those others! We also talk about farming with family, choosing a different path and knowing when stress and other factors are taking a toll on your mental health.

Read more and see photos at https://groundedbythefarm.com/canola-canada-lesley-rae-kelly/

Growing A Plant-Based Protein that is Humble Yet Powerful -- Convo with Dr. Priyanka Gupta Jun 09, 2021

In today's world, people talk about plant-based proteins as a dietary preference, or a way to deliver innovation. But when you think about that, how often does your mind turn to growing a plant-based protein in a desert? How often do you think about subsistence farmers, people who struggle to feed their family the most basic foods because weather strikes hard? That's both the challenge and the promise we turn to in our latest episode of Grounded by the Farm.

Recently, we talked about plant breeding and I mentioned we would be talking with another plant breeder -- Dr. Priyanka Gupta -- this summer. Although Priyanka is from India, plant breeding work has led her to work in several countries. She's currently focused on improving a plant called grasspea in Morocco. Ever heard of a grasspea? I hadn't either so no need to feel bad. It's part of the pulse family (like the lentils and purple hull peas we discussed with farmers in season 1). And it has the highest percentage of protein content!

Access detailed show notes https://groundedbythefarm.com/growing-plant-based-protein/

For a detailed transcript of this episode, see Talking about Grass Pea with Dr. Priyanka Gupta

Plant Breeding: One of the Cool Sciences Behind Our Food May 26, 2021

Have you got a favorite plant breeder or maybe not even sure what plant breeding is about? This episode is for you either way! We talk with Dr. Lee Hickey who has a plant breeding lab at Australia's University of Queensland about some of the cool science that helps advance the seeds farmers plant and the foods on out plates.

I met Lee in the friendly confines of the vast wheat fields just outside Obregón where Norman Borlaug started his Noble Peace Prize winning work to enable developing countries to produce more food for themselves. We were at the CIMMYT (an international plant breeding effort for corn and wheat) with plant breeders from around the world to trade the latest in research tips and to celebrate what would have been Bourlaug's 100th birthday.

Lee's story starts strangely - in the city - in Australia called, Brisbane - a city on the East Coast of Australia just a short ways away from the Great Barrier Reef. Every state in Australia has an interest in agriculture, but in Queensland, where Lee now resides and does his research, it's a tropical to sub-tropical environment. In contrast, the plants that grow in Queensland, are much different than what grows in the Southern states of Australia that have a much cooler climate. While wheat and barley are grown there - mostly because of their drought-hearty properties, a lot of the work that Lee is focusing on is to foster on the speed at which the plants grow and evolve.

Read a full article with accompanying photos & videos at https://groundedbythefarm.com/plant-breeding-science-food/

Get the detailed ai transcript https://groundedbythefarm.com/talking-with-a-plant-breeder-transcript/

Connect with Lee Hickey on Twitter https://twitter.com/DrHikov

The episode includes:

What is plant breeding?
Building In-Plant Resistance
Finding The Right Path in Agriculture
Cool Technology in Plant Breeding

Ugandan Fish Farmer Produces Fresh Tilapia & Encourages Small Farms May 12, 2021

Fish is a growing part of many diets as a good protein source, and people like Ugandan fish farmer Jean Kaahwa are growing fish for us! He farms tilapia in Africa's Lake Victoria.

In this episode, we talk with Jean about Uganda and the role agriculture plays in the country as well as a wealth of projects he has started as he teaches fellow African farmers how to farm fish.

See video & photos at http://groundedbythefarm.com/ugandan-fish-farmer-producing-fresh-tilapia

Topics in the interview include:

the Ugandan landscape
Smallholder farms
Crops produced for export
Producing tilapia
Helping youth engage in farming

Connecting to Jean & Grounded

You can connect with Africa Agri-Business Services via aagribusiness.com and the company's social media too.

Look for Kaahwa Jean on LinkedIn. https://www.linkedin.com/in/kaahwa-jean-97b40737/

Follow him on Twitter and tell him that Grounded By The Farm sencha'! https://twitter.com/kaahwajean1

You can also find Grounded by the Farm on social media at:

GroundedbytheFarm.com for photos, blog posts, show notes and more
Find your favorite Foods https://groundedbythefarm.com/favorite-foods/
Grounded by the Farm Facebook Page https://www.facebook.com/GroundedbytheFarm/
Groundedbythefarm_ on Instagram https://www.instagram.com/groundedbythefarm_/
Grounded by the Farm on Youtube https://www.youtube.com/channel/UC1RgGoXaVDcFTZ9EcWJDzfw
@groundedbythef on Twitter http://twitter.com/groundedbythef

Traveling Around the World & Visiting Farms As She Goes Apr 28, 2021

Usually Grounded by the Farm episodes include us interviewing a farmer, talking about the food they produce. And in this second season, we are interviewing farmers in various parts of the world. But this week, we hit several obstacles for interviews and listeners were nice enough to ask the questions. That put our host Janice Person in the interviewee seat! She talks all about visiting farms while traveling in various countries.

Topics covered & questions asked in this episode include:

Enjoying dried fruit -- There is a tremendous dried fruit business coming out of Turkey. Have you ever been there?
Tea production -- We enjoy tea very much in the US. Have you been to tea plantations in Japan China or India (whether assam or ceylon which we know as Sri Lanka)? Teas from those regions are very popular.
Terraced rice -- There's real Beauty in seeing rice grown in tropical areas, have you seen the terraced rice patties in the Philippines or Bali?
Surprising things you've seen & farming methods -- I was just wondering what is the most surprising farming that you've seen in your travels and whether it be something in the United States or somewhere else that you've been to. You know a lot of the traditional ways of farming that were used before there was a lot of machinery or one of the coolest machines?
Comparing practices -- In visiting farms, have you been to a farm that produces the same product or produce or whatever as farms you've seen in the US? If so, what was like a major difference that stands out to you? Do you also think that there are there's a lot of sharing of we do it this way versus we do offer that way and that would imagine in certain parts of the world?
Produce & enjoy their crops -- I'm curious of the places that you've traveled what kind of crops people growing that they then turn around and eat and do you have any recipes?
Ease of entry to farming -- In the US. It can be kind of hard for young farmers or people who want to get into a culture to get the land and the equipment and and kind of get into farming. Is it easier in other countries? Is there a an easier point of entry and what's that process like off for ew farmers outside of the US?
Different locations -- Is it that former will run two farms in different locations?
Ever been to Spain -- One of my favorite drives agricultural area was one late January in Spain. The oranges were still on the tree and the almonds were in bloom. It was amazing. You ever been to that part of the world Janice?

You'll need to listen to the podcast episode to hear all of Janice's thoughts on these questions. However, for those of you who wondered about a bit more of the story, we do have a few photos and links to share.

Lots of travel talk on Janice's blog JPlovesLIFE, including points on her big trips abroad and completing visits to all 50 states.
Who's been to a raisin farm? (Hand raised here.)
A few posts from a trip to The Phillipines. Overview of agnerd highlights, learning about rice, seeing a vegetable field day & eating sweet corn and seeing how public plant breeding works there.
Meeting a female farmer in Turkey
Janice also has a site focused on cotton -- HundredPercentCotton.com -- so she gives a few examples from the natural fiber.

Other episodes of Grounded by the Farm we mention:

Talking rice with Matthew Sligar of RiceFarmingTV
German pig farmer Marcus has done some exchange trips (the photo below is from a group of American farmers Janice traveled with in Germany visiting farms like this pork operation -- that red coat doesn't exactly blend)

Who grew the flowers in that bouquet? Talking Local Flowers with England's Ben Cross Apr 14, 2021

Whether you pick up a bouquet of flowers at a florist or a supermarket, you may well find alstroemeria in the bouquet How cool would it be to know a local farmer who grows those flowers? I have to confess, I'd never met an alstroemeria farmer til I came across British farmer Ben Cross through Clubhouse.

In this episode, we talk about growing alstroemeria, about how to keep it looking fresh as long as possible and what is happening in the flower market.

Read more and see photos/video at https://groundedbythefarm.com/local-flowers/

While there are many types of flowers, there is one that not only fosters ongoing warm feelings - its name actually fosters that same thought: The Alstroemeria. And it isn't just one of the most-beautiful flowers - its the one that we're going to focus on as we talk to Ben Cross, a fourth generation flower farmer, from Crosslands Flower Nursery! He's definitely not local for me, but he got me thinking a lot about local flowers.

Growing Flowers in Southern England

Nestled near the English Channel, and hour and a half from downtown London, in the Southern parts of the UK, Ben and his family have created a haven for crafting a flourishing fountain of flowery fun. With an area that features the best atmosphere, the best sunlight conditions, The Cross family's flower farm is the centerpiece for commerce, outstanding scents and visuals that have to be seen to believe.

Ben's says the farm feature massive greenhouses that specializes and provides the alstroemeria or the "Lily of The Inca" which is a flower that originated in the Andes Mountains of Peru and Chile. The flower is actually named after Darwin's cousin who was named "Meria." Ben's farm was founded back in the 1960s and is based on the bounty that the alstroemeria convey thanks to the surrounding atmospheric conditions that make growing them very straightforward.

In all, Ben's farm provides 79 different varieties that feature every color you can think of and then some. Their flowers are grown and harvested year-round, and provide some of the largest markets in the UK with fresh new offerings regularly.

Looking for blue and black flowers for your arrangement? Those are the only two colors you won't find inside the resource listings and flowerbeds of Ben's flower farm!

Local Flowers & Sustainability

Did you also know that alstroemeria's utilize remarkably LITTLE water? It's what makes them so sustainable, and with a little care, you can make them last even longer!

While it might sound like heat is the enemy of flowers, Ben and his staff are able to keep their flowers growing and viable all year thanks to the biomass heat that is generated inside their hundreds of greenhouse-based flower beds. While they've just finished a Spring time packing run of 13,000 stems in a week, (and another akin to this one in the Autumn/Fall), they actually provide millions of stems annually. From mid-April, they will be continually harvesting stems until Christmastime in December. Even during their "quietest" time, they are still harvesting stems 3 days a week during the months of January and February annually.

Water is the next piece of the flower power foundation in Ben's operation. Keeping the flowers appropriately hydrated helps to enhance every step of the process. The water is provided to the flowers based on what time of year it is. It can be delivered directly to the stems via their underground irrigation supply feeds during the winter (where the stems can grow to a mind-boggling 7 feet tall!) and then provided from hanging irrigation systems in the summer when the stems are much shorter (usually 2 feet tall).

Tips to Keep Fresh Flowers Beautiful

A few tips to remember to allow your flowers to beatify for longer periods of time include:

1.) Be sure to snip off the leaves on the stem of the flower 2.) Remember to change out the water every 2-3 days to foster longevity 3.) Each time you change out the water, snip a small piece of the step to help prevent the collection of destructive bacteria when showing your flowers 4.) Don't put your flowers in direct sunlight! 5.) Keep your flowers away from warm electronics - it will kill them quick!

With a little care and attention, you can have an even "longer lasting friendship" (what the actual name of Alstroemeria means in Latin) because you'll have longer lasting flowers - often up to 2 or 3 weeks!

About Growing Alstroemeria

Can you believe that Ben's operation only replants about 5% of their crop each year? That's a tremendous number and fosters the amazing feat of fostering plants that are now between 20 and 30 years old! If only we could have flowers last a fraction of that time, right? It's an amazing and crafty way to maintain control and costs inside of a business that is literally "always growing!"

Speaking of control - what about BUGS! There are NO PESTICIDES or chemicals of any kind used inside of Crosslands Flower Nursery - Specialists of British Alstroemeria! Instead they are using biocontrols - a way of utilizing biology to kill the unwanted biologies. To learn more about that - you're going to have to listen to this episode of Grounded By The Farm, to learn what fate awaits those unfortunate White Flies that make their way into the hundreds of flowerbeds in Ben's massive greenhouses! It's amazing, it's biocontrol and it's SCIENCE at work!

British Flowers Rock!

Ben talks about the benefit of buying local, the reduction in the packaging, and carbon footprint of flowers globally through a campaign he calls "British Flowers Rock."

During the year, Ben is often provided with free samples of flower types, to see if he'd like to see about including them in the next season's harvest. This allows him to have a good look at the varying types, and then "cherry pick" the best that will not only provide for the best yield and look - but also help to flesh out his already robust supply of fragrant flowery fantasticalness.

Inside this episode, Ben shares his grand family legacy that starts with his great granddad and the throughline stories that provide how Ben has become now a 4th generation flower farmer! Growing flowers in the UK is something that continues to be a rare effort but the 4 acres that Ben continues to foster (since it's inception in 1936) continue to have grand impact on the eyes, the nose and the hearts of people worldwide.

For More Information

Are you wanting to be satisfied by flowers, fragrances and the farming of it all? Get satisfied INSTANTLY on Instagram by connecting with Ben Cross and Crosslands Flower Nursery now! Ben is big on the gram, so check out @AlstroemeriaBen on Instagram. He posts lots of video stories, etc.

Have you seen what a British Alstroemeria looks like? Check out the flowery photos in flowerbeds a' plenty over at the official Facebook presence for Crosslands Flower Nursery specialist of British Alstroemeria! https://www.facebook.com/CrosslandsFlowerNursery

Be sure to connect with Ben on Twitter, where you'll see photos, flowers, and fantasticly fragrant things - in 280 characters or less! Twitter. twitter.com/AlstroemeriaBen

Where to find Grounded by the Farm on social media:

GroundedbytheFarm.com for photos, blog posts, show notes and more
Find your favorite Foods https://groundedbythefarm.com/favorite-foods/
Ask the Farmers Facebook Page https://www.facebook.com/GroundedbytheFarm/
Groundedbythefarm_ on Instagram https://www.instagram.com/groundedbythefarm_/
Grounded by the Farm on Youtube https://www.youtube.com/channel/UC1RgGoXaVDcFTZ9EcWJDzfw
@groundedbythef on Twitter http://twitter.com/groundedbythef

Tharawat Magazine article on entrepreneurial pull of the Cross family http://tharawat-magazine.com/stories/crosslands-flower-nursery/

You've heard a little bit of what Ben sound like - Listen (AND WATCH!) to more inside a great episode of The Passion podcast youtu.be/ClDhnPLOUls

Unlike most of the guests I have had on, we met on Clubhouse! @AlstroemeriaBen - Be sure to connect with him today and don't forget that Grounded By The Farm is ALSO on Clubhouse!

Did you know that 90% of flowers in the UK are IMPORTED? Thats' a mind-boggling number until you realize that the climate for growing flowers, especially those that need an ongoing, warmer climate - well - The UK isn't known for it's long summers and killer beaches but there are some great

Do you know how often Ben and his crew water his flowers in the Summer and then again in the Winter? You've going to have to listen to this episode of Grounded By The Farm to find out! When you do, be sure to tell us what you think over at our Facebook presence now! https://www.facebook.com/GroundedbytheFarm

For Egg Farmers, Both Chickens and Eggs Have to Come First! Mar 31, 2021

It's the sage ol' question that continues to perplex us - which came first? The chicken or the egg? For farmers like Dianne McComb it's the care of hens that deliver the incredible, edible egg! So both stay front and center! McComb farms with her brother in Ontario, Canada fostering the legacy four generations have crafted.

Taking care of thousands of hens means a lot of time with eggs and Dianne shares with us her tips on all things eggs. And she answers lots of our questions!

See photos, video & get a detailed transcript at https://groundedbythefarm.com/egg-farmers/

Some other links of interest:

The housing system they used is called "enriched housing" for hens.
Dianne is active with a program called Farm & Food Care and pointed us to some videos that would help us see what the farm is like. https://www.youtube.com/watch?v=oIOJ2KKhID8
Dianne's operation produces the "conventional white egg," but there are MANY different types of eggs.

Dianne on Social Media:

Where to find Grounded by the Farm on social media:

GroundedbytheFarm.com for photos, blog posts, show notes and more
Find your favorite Foods https://groundedbythefarm.com/favorite-foods/
Ask the Farmers Facebook Page https://www.facebook.com/GroundedbytheFarm/
Groundedbythefarm_ on Instagram https://www.instagram.com/groundedbythefarm_/
Grounded by the Farm on Youtube https://www.youtube.com/channel/UC1RgGoXaVDcFTZ9EcWJDzfw
@groundedbythef on Twitter http://twitter.com/groundedbythef

Links from The Editing Team

Fourth Generation Farmers are getting pretty rare! Connect with Dianne McComb on Twitter today to learn more about the legacy, the history and value of egg and Hen farming! https://twitter.com/dmmccomb

While Canada has been and continues to be one of the most-relationship-rich partnerships the US has ever had, few know the names of all of the Canadian provinces. Ready to remedy that with some quick memorization and learning? https://www.wikihow.com/Memorize-the-Canadian-Territories-and-Provinces#:~:text=Memorize%20the%20'bottom%20row'%20of,Nothing'%2C%20'Bart%20A

We love sharing photos of farms & food on the Grounded By The Farm Facebook presence and be sure to give us a "Like" and share our content! Our stories, legacies and learning can continue on with just a little help from you! https://www.facebook.com/GroundedbytheFarm

Check out the Grounded By The Farm Instagram presence and stay in touch with me as we make more great content during the year! https://www.instagram.com/groundedbythefarm_/?hl=en

DID YOU KNOW? Eggs that are produced in a country, are typically EATEN in that same country or even that area of the country!

You've likely experienced the results of an instituted "Pecking Order" in your life in one way or another. Did you know that Pecking Order finds it's seed conversation when it comes to CHICKEN DOMINANCE? https://en.wikipedia.org/wiki/Pecking_order#:~:text=It%20was%20first%20described%20by,expression%20of%20dominance%20in%20chickens.

The Pecking Order for Hens struggle is REAL! Check out an outstanding video showcasing "HEN BULLYING!" It's a real phenomenon and something you should learn more about! https://www.youtube.com/watch?v=hDacZOL0N-Q

While most commercial egg farms have one of three types of layers (hens that lay eggs) there are lots of different breeds of chickens that backyard farmers can choose from. Are YOU familiar with them? Learn all about the development and research that details the traits that make hens the most-efficient they can be! https://starmilling.com/poultry-chicken-breeds/

Eggs are not only a nutritious food, they are an easy-to-prepare food. Ready to learn 7 Great Ways to Prepare Eggs? https://www.nm.org/healthbeat/healthy-tips/nutrition/seven-ways-to-make-eggs

What is a pig farm really like? And what's your favorite cut of pork? Mar 17, 2021

Pork is a major part of the German diet, a deep love for so many and farmer Marcus Höltkotter says schnitzel is his favorite way to enjoy it! Producing pork for his table are others is what drives his family. To get there, they care for the pigs on the farm, take the manure from the barns out to fields to fertilize the crops. Listen as he tells us about that as well as the Rhine countryside he calls home.

Photos and video at https://groundedbythefarm.com/pig-farm-pork/

Marcus on Twitter: @BauerHolti

When I say "pig farm", what is it YOU think of? From the things we see and "learn" from when we're kids, to the experiences we have when we're cooking up our favorite brand of bacon to listening to an interview with a pig farmer... there are so many touch points!

Inside this most-recent episode of Grounded by the Farm, we take you to western Germany to talk with farmer Marcus Holtkötter about pork and farming!

A Love of Pork

While many Americans ears perk up at the mention of bacon, Marcus tells us that wurst (sausage) and schnitzel (pork cutlet) are daily parts of the German diet for many. And I remembered having something that was translated as pork knuckle while I was there -- seems to be called ham hock in the U.S. but I think it is prepared very differently! I can't help but wonder whether the Germans have had farm-direct Virginia ham!

Looking at the numbers, Germans really enjoy pork. They eat almost twice as much per capita as Americans do! Protein choices really shift based on what's grown in each person's area as well as personal dietary preferences.

Typical Pig Farm

Janice and Marcus have known each other for many years, and have toured farms together both in the States and Germany.

His farm, that features corn, canola, winter barley, winter wheat and - or course, pigs, continues to generate education points galore. The area he farms in is perfect for farming and a beautiful countryside too. Some small rolling hills, lots of trees and great small towns and cities nearby.

Marcus gives us a look at his crop in this video.

Münster is perhaps 30 minutes away and Düsseldorf with a major international airport is only an hour and a half away. He says that's great for him as they have a lot of access to people who love pork!

Having toured pig farms in the Midwest, Marcus says there are many similarities.

They built a new pig barn or stable just a couple of years ago. They build the barns out of brick which he says provides a different look than the US. And things like ventilation is critical. Marcus' farm takes piglets from birth to market while some farmers don't do the farrowing (sort of maternity barns for pigs!) The floors are slotted so manure can easily get away from the animals and food and can be pulled for use on the crops.

Focused on Animal Welfare

The Holtkötters participate in a program which pays them a premium to provide the pigs certain luxuries or as Marcus calls them play things. They have straw, wood and the like. It provides a financial boost for the farm too.

I still remember my first trip to a pig farm, the only thought I had in my mind was pig farms smell bad. I was really surprised to find out things aren't that simple. You might still think that pigs LOVE to "wallow in the mud" and while they do benefit from it, strangely, pigs are an animal that benefit WILDLY from humans taking special care to stay clean.

When it comes to personalities and recognition skills, you might think that pigs are towards the bottom of the totem pole. The fact is that pigs are quick to notice new things that are unfamiliar, and even have their own unique series of sounds to take note of those things they aren't familiar with. YOUR smells, your voice and the things you do that are "off the beaten track" for them instantly make them light up a room.

Marcus shares his version of the sound they make inside this episode.... so much fun! He says his father works in the barns more. And one of his sons really enjoys working in the barn too.

Barn Visits Aren't Easy to Arrange

So few people are able to visit a pig barn because biosecurity rules are very tight. A farmer needs to shower as they go in before they can work with pigs. these rules are in place to protect the pigs health. Biosecurity is incredibly important when it comes to pigs and pig farming. Contamination is something to definitely chew the fat about when it comes to safety.

In this episode, Marcus shares a variety of excellent tips that can help you prepare for a visit to a pig farm and how to help ensure that the pigs are able to live another day to provide a bountiful, meaty harvest. But you can also take a virtual reality tour of a pig barn now!

Working with Others in Agriculture

Marcus' farm is not too far from one of Europe's largest slaughterhouses (the name is Tönnies). He says the farms and processors work closely together and that presence led to the area producing 30 percent of the pork for the country!

Marcus also likes that he can get their pigs to the market quite quickly. This makes for a wonderful circular economy that continues to give back as the Holtkötter Farm is able to provide the wanted sustenance that hard-working Germans want. It's a tradition that has carried over to Marcus' son, who often is able to share educational tips and detail with his school teachers that are always eager to learn more about pigs and pig farming themselves.

So Much to Learn

Marcus laughs saying he's not sure what else people would like to know... he and his family are so deeply ingrained in agriculture, they don't always know what interests others. But they are always willing to share. In fact, one day in class the teacher was talking about wheat but mistakenly was showing barley. His son explained the differences and the teacher called that evening to apologize.

The bottom line is that, whether you're ready to have a delicious schnitzel on a cool, crisp morning, or have a hankering to get that slice of Applewood-smoked bacon on a burger or in some mac & cheese, or if you just want to learn more about these incredibly giving animals - Pigs are here for you!

Listen to this episode, tell us what you think, and remember to follow Marcus and the Holtkötter family's efforts on Twitter at @BauerHolti and check out his website www.Holtkoetter-Agrar.de.

Their story, products and legacy are just like their homestead's buildings - strong and built to last.

Wow Moments from Our Editor!

Marcus' farm is 400 acres! That's a lot of space! Not sure how much that is? No problem! Let's put 302 and a half football fields together! There we go!

Did You Know: The EU countries with the highest production of pig meat in 2019 were Germany (5.2 million tonnes) and Spain (4.6 million tonnes), followed by France (2.2 million tonnes); together these three countries account for more than half of the EU's total production. These numbers are HUGE and an incredibly large source of resources for so many people worldwide!

Oil is Oil, right? WRONG! Let's learn all about the differences between Canola Oil and Vegetable Oil.

Marcus tells us all about his farm, that includes growing corn. Don't forget Dave talked to us about that!

Marcus quickly mentions the Winter Barley he grows on his farm. Want to learn more about it? Look no further! Check out our episode about barley grown for microbreweries or this article on winter barley from science direct.

Are you familiar with winter wheat? Marcus - while mentioning a variety of resources that he and his family provide, quickly mention winter wheat. Find out more about it now!

Eating a Lot of Pork in Germany - Stats Twice as Much - What IS the story?

Janice talks about it. Marcus talks about it. Marcus' son loves to take in at least twice as much as Marcus. YOU, are ready to take in schnitzel...

Ready to Make Your Own Schnitzel?

Janice mentions "Osso Buco" - are you familiar with it? This food blogger in Nashville made pork osso bucco from meat she got at Batey Farms! Find out all about it now!

Schweinshaxe - Never heard of it? Time to learn more about a dish you really do need to have, especially if you're a fan of pork!

Find out more about the history of Farming in Germany!

https://en.wikipedia.org/wiki/Agriculture_in_Germany

Düsseldorf - Are you familiar with this city? Janice went and loved the Düsseldorf Christmas markets!

Few things show as much detail about a given area quickly, than a MAP! Check out an Agricultural Map of Germany now and learn what kinds of crops, livestock and more are being generated to provide worldwide resources! Amazing!

It's the 50th Anniversary of Germany's Largest Slaughterhouse! Find out more now about Tonnies!

Oddly enough, Marcus' farm features soil and resources that are very much like what is featured inside of IOWA in the United States! Check out more about The Iowa Pork Producers Association now!

Cheese-a-Day Challenge: Farmer Tom's Way of Discovering UK Dairy Mar 03, 2021

Knowing the first episode of our second season would be published the first week of March, it was obvious we needed to talk about the Cheese-A-Day Challenge started by "Farmer Tom" in the UK had to be discussed!

Getting to Know Farmer Tom

Let's start with the reality that the farmer who started the Cheese-A-Day Challenge, a taste-sensation for the month of February isn't a dairy farmer! In fact, he primarily grows arable crops including wheat for baking, barley for beer, and they also produce lamb. Tom says all of it works together in building soil health with rotations and grazing.

If you listened to season 1 of Grounded by the Farm, you know we have done episodes on all of those foods, but hearing about how they are grown on Tom's farm in the East of England is definitely different. And I had to laugh that I'm sitting in St. Louis and interviewing a farmer on the other side of the Atlantic to find out he grows a specific barley for Budweiser!

A Cheese-A-Day Challenge

Farmer Tom's been doing the cheese-a-day challenge for a few years now. He says he started doing it because he only really knew two types of cheese -- cheddar and Stilton -- and yet, the country has more than a thousand different cheeses. So in February, a time some call Februdairy, he tries a different cheese every day.

You may enjoy the fact that Tom couldn't help but be amazingly proud of the dairy produced close to home as he boasts the history of English cheeses and their superiority to French cheese, even though the French & Belgians may have a bigger cheese reputation. Tom's helping put that to bed.

He's shared it on Twitter, where he goes by @Farmer_Ton_UK, the last couple of years, but it kept gaining speed. This year, not only did he post videos on Twitter, but he put longer versions on YouTube. And this was the first year that he worked with a cheese shop on boxes. Almost 100 people subscribed to the series and got small shipments of cheeses without labels so they could participate in a blind taste test! You can browse the Twitter hashtag #cheeseadaychallenge to see the fun!

While I interviewed Tom in the middle of the challenge, I asked him this week, what cheese was his favorite. You can see it here. In this video like everyday. He talks to someone who is involved in UK agriculture. You can watch the highlights on Tom's favorite cheese day in the Twitter edit or the full video here. That's Tom on the right and the head of the National Farmers Union on the left!

While talking with Tom, I mentioned the chance I had recently to do a virtual cheese tasting with the folks at Midwest Dairy. They compiled a selection of cheeses from various parts of the midwest and sent a box to several of us cheese enthusiasts! My favorite was a soft cheese called Milk & Honey from Edgewood Creamery! Here's a list of the range of cheeses we had the chance to taste and like Tom, some of the pairings we had were great!

Raising Sheep

Farmer Tom mentioned raising sheep which brings me back to lamb. The grazing of sheep and other smaller mammals like goats is definitely something that has a good fit in some areas of the world. As we discussed in an earlier episode, sheep can sometimes fit landscapes that aren't well-adapted for other animals.

As someone who enjoys lamb, I love that he has a lamb biriyani recipe demo on his YouTube channel. Check it out.

Farmer Time -- Connecting Farmers & Classrooms

As if farming and organizing a month of cheese eating wasn't enough to keep Farmer Tom busy, he's started an organization called Farmer Time (farmertime.org.uk) where farmers are connected with classrooms for on-going interactions.

Although it's started in the UK, they have already begun expanding it to several markets. The website serves as a connecting point with farmers and teachers entering their information into the site for pairing. And it builds direct connections between farmers and the classrooms where students can ask farmers questions about the topics they are studying!

Farmers join the classes via Facetime, Skype or other video conferencing so students on a fortnightly basis (every other week like this podcast!). That gives the class a chance to see what's happening quickly.

Find Farmer Tom Online

Farm website: VillageFarm.org.uk Twitter: @Farmer_Tom_UK Insta: @farmertomgb Facebook: @FarmerTomUk

Urban Farming & Urban Gardens a Way to Honor Black History Feb 17, 2021

Empowering others to produce food for themselves and their families came to Natasha Nicholes through her family history. She has been building a community garden, urban farm & the community for a years now. She started locally, growing a few plants at a condo and grew to a backyard before getting permission to plant lots on Chicago's South Side & online. Her community lives the moniker "We Sow We Grow" meeting gardeners where they are and seeing all celebrate each other's accomplishments and helping them manage challenges.

Links

Read more and see photos at https://groundedbythefarm.com/building-a-community-garden/

The We Sow We Grow Gardening Chat community on Facebook https://www.facebook.com/groups/wesowwegrowchat/

You can find events to help you plan for spring & summer!

You can support We Sow We Grow through PayPal donations https://bit.ly/3f28bYb as well as buying various products like the “Dirty by Nature” t-shirts on TeeSpring https://teespring.com/stores/we-sow-we-grow

Natasha Nicholes’ blog Houseful of Nicholes https://housefulofnicholes.com/ she has a category that shares a lot of gardening information including some projects to do with your kids https://housefulofnicholes.com/category/food-farm/wesowwegrow she walks through basics like how to read a seed packet

Time codes of interest:

Finding a Family Passion for Gardening 1:36

Growing in Containers & Square Foot Gardening 5:35

Pride on Chicago’s South Side 7:21

Becoming a master urban farmer / master gardener 11:50

Tough years & good years 17:18

Creating community & a non-profit 19:50

Lots of people turning to gardening 22:21

Difference in scale farm - garden 24:55

Growing all the things 27:13

Planning to Plant 29:45

Where to Start 30:52

Supporting the community 32:48

Black History includes Farming for the Johnson Family Feb 03, 2021

Black History Month is a time to pause and look at the many contributions black Americans have had on our country, our culture and ourselves. Lloyd Johnson talks through all of that as a back man who has been farming on a large scale much of his 80 plus years.

Mr. Johnson talks about the farm's history dating back to the days before Abraham Lincoln's presidency as well as some of the shifts he has seen first-hand.

His wisdom and life lessons extend well beyond what it is like to be a farmer to some of the things that make it a bit different since he is a black farmer. We ask him about advice for people looking to get into farming, about the creation of generational wealth, as well as some of the changes he’s seen in the St. Louis metro area.

Grounded by the Farm is replaying this episode as we take a hiatus til March 2021.

Ready to celebrate mardi gras? Then let's talk crawfish! Jan 20, 2021

With mardi gras and Fat Tuesday on the horizon, crawfish is on the mind and I'm wishing it was on the plate!

We sat down with crawfish farmers Bill & Janice Cheek at Stelly's Restaurant in Labeau, Louisiana. to learn all the things... did you know there were red & white crawfish? Interested in learning the history of growing them and how ponds are managed? That and talking about the joy of a crawfish boil in this rebroadcast episode. More info, photos & video on groundedbythefarm.com

Talking with this Farmer Helped Me Up My Popcorn Game! Jan 06, 2021

In this episode from the start of season 1, we talk popcorn with Matt Helms who started a popcorn business with his family's farm. A year later they are supplying via specialty shops, the website and have a test market with a local grocery chain. It's perfect for movie nights, watching the big game or just nibbling.

And I have found some great olive oils, chili oil & flavored salts in local shops to really up my popcorn game.

There are different types of popcorn grown on the farm -- heirloom, butterfly and mushroom. And they have different fits for movie theaters, candying and more. He talks through that and the various ways the family enjoys popcorn and gives a tip for a recipe that he says was a hit as a holiday appetizer!

After you listen to the podcast, you may want to check out a video tour on the farm as we learn about moisture testing, a key point in popcorn quality.

You can order directly from Ella & Ollie’s website and find Ella & Ollie Popcorn on Facebook.

Growing Corn in Iowa, Dave Walton is Not The Stereotype You May Hear Dec 23, 2020

As we round the foods on the holiday plate, it's time to talk about growing corn! Iowa corn farmers have reached a stereotype level of familiarity for many of us. But Dave Walton proves the stereotype is outdated as he grows numerous types of corn including blue corn and heirloom varieties that make a perfect polenta or tortillas!

We talk so many types, varieties, colors, flavors and people that grow and harvest it, there's a TON to learn about this little, robust and incredibly diverse crop!

Links Mentioned in the Show

See photos, etc at https://groundedbythefarm.com/growing-corn/

Brandon Whitt, who grows barley for a local Nashville brewery is beginning to play with some of the heritage corn varieties too.

Tips on how to freeze sweet corn.

Natasha uses a lot of companion planting like the three sisters in the We Sow We Grow garden.

Revisit the posts of other holiday food episodes http://groundedbythefarm.com/tag/holidays

Iowa Corn Farmer Dave Walton To walk us through corn, we turn to Dave Walton of Walton Farms in Wilton, Iowa! (Yes, that's a photo in a soybean field. Oh well!)Connect with Walton Farms online today! Tell them the Grounded By The Farm Podcast sent ya'! Walton_ Farms on Instagram WaltonAgSeed on Twitter Walton Farms - Iowa on Facebook What is teosinte?

When we say the word teosinte, what comes to mind for you?

Teosinte is a tall grass native to Mexico and Central America. And it is commonly considered the ancestor of the corn that the world enjoys today in a vast number of ways. I don't mind admitting that it just looks like a bunch of overgrown grass till you look at the seed head.

While we're talking about corn, did you know that teosinte is actually INEDIBLE?

Growing and eating corn is a BIG deal! Speaking of "Big" do you remember the movie scene from Big Janice mentioned where Tom Hanks eats "baby corn"? You will after watching this scene!

Different Types of Corn

How many types of corn do YOU know about? Inside this episode you'll learn about many different kinds of corn - not all of which is bred for human's to eat... some high starch corn is used for livestock, in processing and even fuel.

Sweet corn is right where many of us go to when we think of corn.... I mean, it is so amazing fresh out of the field!

What is your favorite way to eat corn on the cob? While sweet corn has more sugar content, and yellow dent corn has more starch, there are many different ways and types of corn to eat.

Ever heard of "really old corn?" There are a series of corns that Dave talks about that are actually from colonial times! It's unique, grows tall, but looks pretty different from his field corn. He sent us a photo that shows the difference in cobs -- the one on the right has more starch in it and dents as it dries down, the one on the left is one Dave grinds for use in food at home.

Where can one find more information about "heritage corns" and corns from different times in history? It takes getting creative, but Dave says it's worth the networking! Farmers like Dave test the moisture in corn to keep an eye on quality. It's the same process Matt walked us through when we talked about growing quality popcorn last year. Listen to this episode of Grounded By The Farm to make sure YOU have the right level of POP in your corn! Keeping Corn On-Hand

Looking for the secret to freezing corn to save for later in the year? Farmers like Dave Walton have got the system down! He shares his in this episode... give it a listen to hear his tips. You can also check out this post from my friend Leah who's written out our family's fast and effective how to freeze corn in great quantities if you are lucky enough to have that deep freezer ready in July!

Home Ground Corn for All the Things

Dave shares some of the ways the family uses corn at home in this episode saying that they love to make tortillas with some of the blue corn and some of the older varieties make great polenta too! He even sent photos of some of the polenta he had made.

Masa - are you familiar with masa? It's mentioned several times in this episode and is critical to those tamales! Dave and company make it "Fresh as it can be" at Walton Farms. Dave talks about grinding corn to various textures.

Holidays and Corn Go Hand-in-Hand

How many of you have CORN CASSEROLE during the holidays? It's a centerpiece inside of many tables - including Dave's! And cornbread / cornbread dressing is the best! Definitely a family favorite of ours.

Being Southern, I turn to tamales for Christmas-time enjoyment of corn! Having friends of Mexican heritage, tamales are the spot, but I also spent years in the Mississippi Delta -- a region that holds that food so dear that they have a tamale trail! And I can hear it calling me and may have to head back down once covid is behind us. For anyone in the St. Louis area, you should check out The Tamale Man -- feel free to hit me up if you want help placing that order! I love what they are doing!

Want to grow corn?

With corn being native to the Americas, it can be grown in most areas of the US. And planting corn is pretty popular in backyard and community gardens. We asked Dave what we should know? and he points out using top soil as a base.

And many home gardeners The Three Sisters Method: Are you familiar with it? It's a way for corn, beans and squash to all thrive together.

Importance of Healthy Soil

Ready to help your soil be healthy, retain structure and stay in place? Dave talks through you how to keep our soil healthy and ready not just for corn - but for "Cover Crops" that are a used on farms all over the world!

Sweet Potato Farmer Todd O'Neal Is Feeling the Love as Dec 09, 2020

Todd O'Neal is a sweet potato farmer in Louisiana and his enthusiasm for the crop is electric. He talks to us about how sweet potatoes were considered something for poor people, as small farmers always had a patch to feed their family. But recently, the crop has been better understood as flavorful, nutritious and versatile. Todd talks to us for our holiday foods series about the ins and outs of growing them as well as give us his tip on the best way to enjoy sweet potatoes.

Todd is with Black Gold Farms, you can connect with them on online:

On the Web: https://blackgoldfarms.com/
Like Them on Facebook: https://www.facebook.com/BlackGoldFarms/
Connect with Them on LinkedIn: https://www.linkedin.com/company/black-gold-farms/

Watch Todd talk growing sweet potatoes this season with the team at This Week in Louisiana Agriculture.

Sweet Potatoes are now grown & enjoyed 12 months out of the year! It's no longer just a holiday thing!

Did you know that the "regular potatoes" you think of are often called "white potatoes" or "Irish Potatoes?"

The Curing Process in Sweet potatoes: Regular/White/Irish Potatoes are brought inside to an environment to cool. Sweet potatoes on the other hand are heated up to help break down the sugars inside the sweet potato which makes it "sweet".

The biggest time of the year for sweet potato farmers? Thanksgiving! Holidays are big in general. Thanksgiving, Christmas and Easter are all big times for sweet potatoes. But they have been gaining ground and are now enjoyed year round!

Why are sweet potatoes so popular? At one time every farmer grew sweet potatoes but there was a steady decline as farming numbers dwindled. At one time, sweet potatoes were somehow aligned with people "being poor" and so they fell off the general chart of attention span. In just the last decade, sweet potatoes have gained attention momentum, being associated with a general focus on health, being offered as solutions to many people with a variety of dietary needs including those who are diabetic and take take on the starches that are provided in the Regular/White/Irish Potato.They are high in Vitamin A & Beta Carotene.

It's in the bag, man: When COVID-19 began gripping the US, there was a swell in sales of sweet potatoes (and all general foods that could be purchased/acquired at grocery stores). Todd also noticed something strange in a photo of a grocery store's produce area - the only things left were "loose apples" which helped to craft a new plan to help the sale of sweet potatoes. It was clear that people were grabbing things in a BAG, because people were paying attention to how many surfaces were touched by how many people.

There's only ONE kind of sweet potato, right? There are many varieties of sweet potatoes - The Bayou Belle: It's not the prettiest potato but makes for great sweet potato fries! The Orleans sweet potato is the pretty one for fresh market handsome go to processors and there is a lesser known type - The Beauregard - all of which were developed and named - clearly - from their development at Louisiana State's Sweet Potato Research Station.

The Count Matters - Which state tops sweet potato production? Wondering who is on top of the "sweet potatoes heap? North Carolina currently grows the most. Mississippi is in the second slot. California comes in third, and Louisiana takes the number 4 slot.

Lookin' Mighty Fine (For a sweet potato...): Todd is SURE, (not because he lives and has a sweet potato farm there or anything) that Louisiana Potatoes LOOK the best of all available sweet potatoes.

What makes these so great? Silt loam soils!

Silt is a solid, dust-like sediment that water, ice, and wind transport and deposit. Silt is made up of rock and mineral particles that are larger than clay but smaller ..

Loam is a special type of soil that has been formulated to contain a mixture of sand, silt and clay. Sandy loam soil is a very desirable medium that is used by farmers, gardeners, landscapers and property owners because of its very beneficial qualities.

You can learn more about the passion for soil in this conversation with Mr. Ray Young that’s mentioned.

Did You Know: A sweet potato will cure in 4-5 days in general, but depends a bit on time of year, temperature and humidity.

Some Like It Hot - But Not Wet: 85% humidity and nice cool temperatures (55 degrees or so) is best to put sweet potatoes "to sleep" to help prevent CO2 levels form climbing too high that would cause the sweet potatoes to rot. They also like dry environments like Shay told us onions do...

Smart Buildings Help Feed People? Huh? Sweet potato farmers often use buildings that detect how much CO2 is building up to help prevent unfavorable conditions!

The Root of the Matter: A sweet potato is a Root. It's part of the Morning glory family - it's a WEED! It has the same type of flowers you may have seen in a vining garden.

SORRY! You're Going to Have to Listen to This Episode to Find Out... The process of growing and cultivating sweet potatoes is incredibly detailed! Be sure to listen to this episode of Grounded By The Farm to understand all of it! Thanks, Todd!

Big Machines - Beautiful sweet potatoes - ACTION! Interested in seeing ALL of the sweet potato farming Machines in action? "Dig It!" ;)

https://youtu.be/EGFo3bZj_SM

Planting sweet potatoes takes 40-50 days! Harvesting is probably 75 days of the year!

Ready to learn more about "H2A Workers"? Be sure to check out The Grounded By the Farm episode on Peppers for more details! https://groundedbythefarm.com/how-americans-love-of-spicy-food-gave-this-farm-room-to-grow/

Counting Workers to Help Make It COUNT! Did you know that the Black Gold Farm location that Todd supervises, has almost 300 employees? Feeding people requires hard work and they truly enjoy their effort knowing that it will put food on the plates of many people!

You Say "Yam" But They Say "Sweet Potato" -- What's the Story? Are Yams and sweet potatoes the SAME THING? As much as we want you to read and then know the answer, you're going to have to listen to this episode of Grounded By The Farm with Todd O'Neal from Black Gold sweet potato farm to find out! Suffice it to say, Louisiana is marketing smart!

Finding sweet potatoes near you! The market for sweet potatoes has grown sometimes due to food services and restaurants.

Do you know what a QSR is? It's an acronym that in this case stands for Quick Serve Restaurant!
Do you know what an LTO is? It's an acronym that in this case stands for Limited Time Offer!
What does YOUR favorite "QSR" offer as an "LTO?" Tell us PDQ, or you'll be SOL, and end up doing KP and if you're in the we'll surely all end up DOA!

Curious about ONIONS? Be sure to check out the episode of Grounded By The Farm featuring onion farmer that's so good it'll make you CRY! https://groundedbythefarm.com/growing-onions/

Black Gold offers value added & bulk sweet potatoes! There are so many innovations that go beyond individual sweet potatoes or bags, doing poly-wrapped and more. Fresh at the grocery really went up when more people stayed at home, but the company also offers them in bulk of 40 pounds at their Delhi, Louisiana locations.

Todd's favorite way to eat a sweet potato? First it gets peeled. Then you warm up a seasoned cast iron skillet. Slice the sweet potato length-wise. Toss in half a stick of butter and brown it up on both sides - sprinkle a little salt on it and you're there! He’s had sweet potato biscuits, sweet potato cakes and more! What’s YOUR favorite kind of sweet potato preparation? Contact us via The Grounded By The Farm's social media and tell us what yours is!

The Struggle is REAL: Sweet potatoes WITH or WITHOUT - PECANS? That’s a controversy

Storing them at home — keep them in a cool, dark place. Heat is the enemy that causes it to put sprouts on and it changes the texture inside.

Stick It - In The Window! Even Todd grows sweet potatoes in his window sill! Have you tried? He gives the instructions on how to do it inside this episode! Listen, Learn, Grow and EAT!

We Need to Hear from You!

What did YOU find interesting about this episode of Grounded by The Farm? What would you like us to be sure we include in the second season of the podcast? Tell Janice what you thought about it now and we just may use your feedback on a future episode

Not a Stereotypical Cranberry Farmer But Destined to Join the Family Business Nov 25, 2020

Amber Bristow grows cranberries with family in Wisconsin -- they are some of the 700 family farm owners of Ocean Spray. Having taken some time away from the farm to work elsewhere, she said cranberry farming was in her blood and eventually she wanted to return to the marshes.

She walks us through the process for growing cranberries, talks with us about managing the perennial vines, some of the pests that can get in the way and ultimately helps us understand cranberries.

Links For More Information

Photos/videos and more at https://groundedbythefarm.com/cranberry-farmer/

A video of cranberries being raked so they float on top of the water and a video of cranberry harvest.

Cranberry Recipes mentioned during this episode -- cranberry sauce, cranberry salad and the sangria. https://groundedbythefarm.com/cranberry-recipes/

Amber on Instagram https://www.instagram.com/cranberrychats/ and Facebook https://www.facebook.com/cranberrychats

US Cranberry Harvest Explained in Four Charts (National Geographic)

Forward Farming podcast on all things Wisconsin agriculture

Turkey Farmers Are Deep Into the Holiday Rush Nov 11, 2020

Eating turkey is such an integral part of the holiday season in the US, that we knew our holiday series had to include a convo with a turkey farmer.

John Peterson is the third generation to work Ferndale Farms & Ferndale Market. His grandparents, Fern & Dale, started the farm in Cannon Mills, MN more than 80 years ago and his parents still live on the farm. While his sister & he are evolving things, John takes a lot of pride in honoring a lot of the past including offering outdoor environments for the birds.

This is the peak season for Ferndale, getting birds ready for sale through a range of suppliers and restaurants for the holidays. Luckily, we caught John in September so he could talk us through working with pulots (baby turkeys) in the spring just after they break through the egg shell to a range of market weights for our tables. He also offers insight on the differences in fresh and frozen turkeys, how to handle so food safety isn't a problem and he even offers tips for buying your Thanksgiving turkey.

Photos, video and a detailed, unedited transcript is available at https://groundedbythefarm.com/farming-turkey-farm-holiday-rush/

Connecting with Ferndale Farms & Market

Where to Find Grounded by the Farm on Social Media

GroundedbytheFarm.com for photos, blog posts, show notes and more
Ask the Farmers Facebook Page
Groundedbythefarm_ on Instagram
Grounded by the Farm on Youtube
@groundedbythef on Twitter

Growing Sugar & Baking Cookies is the Sweet Life Oct 28, 2020

As holidays approach, farmers growing sugar are trying to wrap up harvest so it seems appropriate that others of us are shifting into baking cookies, making pies & cakes and more. That means bags of sugar, brown sugar, confectionary sugar and more!

Our latest episode features a conversation with Rebecca Larson, who just finished sugar beet harvest in Colorado. And while she's turned her work attention to analyzing the yields and soils from the 2021 season, nights and weekends, she is full-scale holiday baking and planning. She helps us understand the various sources of sugar and offers some incredibly creative ideas for celebrating the holidays!

Photos and a full transcript is available at https://groundedbythefarm.com/growing-sugar/

Links Mentioned in this episode:

Rebecca Larson on Twitter @sugaryfacts
Her company's website: westernsugar.com
sugar.org is a good resource for a full range of questions about sugar
Recipe for graham crackers
Etsy link for spidery cookie cutter
Episode where we talked about carmelizing onions

Pumpkin Farm Fun Helps Get Fall Holidays Underway! Oct 14, 2020

Fall has arrived and we have a lot of holidays to look forward to.. starting with Halloween and pumpkins! Join us as we talk to Shannon Latham at Enchanted Acres in Northern Iowa today.

Toddlers and other young children definitely enjoy the pumpkin farm, but Shannon says pumpkin patches offer something for everyone - bridal parties, engagement photo shoots and school groups all. From carving and decorating, to picking your own pumpkin or simply choosing from the a stack, you will find something there that tickles your fancy.

And cooking with pumpkin is something she does so often that friends of her children call her the muffin lady! She shares tips with us on those favorite foods, recipes and cooking tips for the ages!

They plant dozens of varieties to offer the color, shape and intended use (cooking, decorating, carving or whatever!) as well as homemade jams and jellies. And with various activities featured each weekend -- including great photo opps like the how tall this fall backdrop.

Photos to accompany this post and a detailed raw transcript are available at https://groundedbythefarm.com/pumpkin-farm/ . This is the first in a series of holiday episodes of Grounded by the Farm.

As Shannon mentioned, she and her husband have a seed company. Here's a recent post I did on things you may want to know about seed.

Pumpkin Recipes Shannon Mentioned

Taste of Home pumpkin seed recipes
Pumpkin pudding (like pumpkin pie without the crust!)
Pumpkin pie in a bag
Shannon's kid’s favorite pumpkin muffins
Savory pumpkin recipe from the gourmet cooking club
Sausage & Squash Soup
Butternut squash bake

Find Enchanted Acres Pumpkin Farm Online

Facebook Enchanted Acres

Instagram Enchanted Acres

Website: http://www.enchantedacresia.com

Where to Find Grounded by the Farm on Social Media

GroundedbytheFarm.com for photos, blog posts, show notes and more
Ask the Farmers Facebook Page
Groundedbythefarm_ on Instagram
Grounded by the Farm on Youtube
@groundedbythef on Twitter

Find out more about your favorite holiday foods here in the coming weeks

The Sweet & Savory Moments in Growing Onions & Enjoying Them in All The Foods Sep 30, 2020

Growing onions is something I've never done. But if you have ever stood in the produce aisle looking at the various bays of onions and wondered which ones you should buy, I feel your pain.

Shay Myers and his family have been growing onions & enjoying them for decades. Their farm -- Owyhee Produce -- packs and ships onions to all 50 states from his home base in Idaho. And with that depth of experience, he knows a lot about buying and enjoying onions.

We talk through that purchase decision in the grocery, the differences in sweetness and pungency, how onions get rated through a measure called pyruvics, tips for storing onions at home and the way the lifecycle of onions from harvest & storage was really impacted by the stay at home orders.

Key Links for this Episode

Full post with photos, video & full transcript https://groundedbythefarm.com/growing-onions/

How to choose the onion you need https://www.instagram.com/p/CDSdsBBpaDy

The hot onion dip / soufle https://www.saveur.com/article/Recipes/Hot-Onion-Souffle/

After hearing his explanation of water sensitivity, I understand why I haven't tried to grow onions but that urban gardeners like Nastasha in Chicago may be willing to give it a go.

His description of harvest, not digging but cutting onions that sit atop the ground, makes sense but he's right, the video really helps! https://youtu.be/ggQaNmkA9HM

We also talked briefly about this video explaining the impact of shut downs of restaurants across the United States on farm businesses like his that supply a lot of restaurants with food. https://youtu.be/3cXYLhCYDqY

Other Links of Interest From this Episode

There were several links we mentioned in the episode -- including some of the social media sites Shay is active on!

Tim Hammerich of the Future of Ag podcast spent time driving around Owyhee Produce. It's a bit of a farm tour.
Shay Myers' appearance on the podcast Market to Market was produced as farmers were dealing with impacts of reduced restaurant demand for their products.

Find Shay Myers online

Grounded by the Farm on social media:

GroundedbytheFarm.com for photos, blog posts, show notes and more
Ask the Farmers Facebook Page
Groundedbythefarm_ on Instagram
Grounded by the Farm on Youtube
@groundedbythef on Twitter

Getting the Pulse of Growing Lentils Sep 16, 2020

The Farver family has been growing lentils in northeastern Montana for decades. But in the past few years, the family decided to make some changes at Farver Farms, says Shauna Ferguson Farver. First up? Value-added products that let the family sell mixes of some of their favorite recipes including a sweet lentil chili and fudgy lentil brownies.

Shauna talks us through the farm's progress and helps us understand the various kinds of lentils, tips for cooking them, finding good recipes and provides insight on some of the things farmers take into consideration to reduce the possibility of fire during the busy harvest season.

Links of Interest

Find Shauna & the farm online:

Get to know Farver Farms
Shop Farver Farms lentils (meal mixes and snacks)

Shauna and her family also grow crops previously featured on Grounded by the Farm. Check out the episodes on growing wheat and growing barley aka our conversation with a beer farmer.

The website that Shauna mentions as a great source of recipes is Pulses.org. You can sort by type of recipe (breakfast, appetizer, entree, etc), by complexity, type of pulse and more. Some of the peas we mentioned in our episode with Terren Moore talking about purple hull peas.

Lentils.org is a website Canadian farmers fund that also has a lot of great information and recipes.

Tamar Haspel is the Washington Post columnist who is a major advocate for lentils. You can follow her on Twitter at @TamarHaspel.

A raw, full transcript of the episode can be accessed at https://groundedbythefarm.com/growing-lentils/

Enjoying Lamb Starts with A Good Cut & Simplicity in Cooking Sep 02, 2020

Lamb may not be a common dish on every table in America, but this red meat provides a great tasting addition to the menu. We talk to Nevada rancher Mike Compston about raising sheep, cutting meat and enjoying lamb.

Mike talks us through the way sheep are raised in the mountains, traditionally something Basque immigrants had done. Their influence continues in the area with the best in restaurant lamb offerings.

We also talk about the differences in mutton and lamb, how lamb sourcing differs from local butchers to US grocery stores, and he provides a depth of options in cuts and ways to prepare lamb.

Links mentioned in the podcast:

Find Mike Compston on social media:

Instagram. MikeNVUSA
Twitter MikeNVUSA
Facebook Michael Compston

Sandi Brock's YouTube Channel featuring all things raising sheep as well as her Sheepishly.Me Instagram

Where to find Grounded by the Farm on social media:

GroundedbytheFarm.com for photos, blog posts, show notes and more
Ask the Farmers Facebook Page
Groundedbythefarm_ on Instagram
Grounded by the Farm on Youtube
@groundedbythef on Twitter

Growing Purple Hull Peas, Young Black Farmer Terren Moore Keeps Focus on the Future (episode 123) Aug 19, 2020

Texan Terren Moore saw a lot of demand for vegetables locally while in high school. He started a backyard garden at the age of 15 & it wasn't long til he was expanding to use more land. He's now nine seasons into the business and investing in capital and improving the farm's environmental footprint.

We talk about how as a young black man, he is creating multiple income streams for the future. He explains his business that grew from his family's love of peas and how education, hands-on experience & customer service make the difference. And he shares his grandmom's secret for peas that he could eat everyday for the rest of his life!

Links mentioned in the show:

Accompanying Post on GroundedbytheFarm.com including photos and video https://groundedbythefarm.com/growing-purple-hull-peas/
Episode 122 -- The history of Being a Black Farmer, Johnson Family Farm Precede Lincoln's Presidency https://groundedbythefarm.com/black-farmer-lloyd-johnson/
Video of Terren (on Facebook) https://www.facebook.com/watch/?v=10156524953949167&extid=jLEjhqk8x2XMuCJX

Where to find Terren Moore on social media:
Where to find Grounded by the Farm on social media:
- GroundedbytheFarm.com for photos, blog posts, show notes and more
- Ask the Farmers Facebook Page
- Groundedbythefarm_ on Instagram
- Grounded by the Farm on Youtube
- @groundedbythef on Twitter

Lloyd Johnson Shares the History of his Black Family Farm Aug 05, 2020

Few farmers have a more captivating history or voice than Lloyd Johnson who grows corn, soybeans and wheat in Alton, Illinois. The Johnson family -- Lloyd's great grandparents -- bought the property in 1850, years before Abraham Lincoln would be president.

Lloyd talks with us about how he feels his path of being a farmer was part of a covenant made generations earlier. A covenant that ends with him he points out. The wisdom and life lessons extend well beyond what it is like to be a farmer to some of the things that make it a bit different since he is a black farmer. We ask him about advice for people looking to get into farming, about the creation of generational wealth, as well as some of the changes he's seen in his 80 plus years in the St. Louis metro area.

Post including show notes & photos:

https://groundedbythefarm.com/black-farmer-lloyd-johnson/

For more information about the The National Black Growers Council, see https://nationalblackgrowerscouncil.com/ , or connect on social media at:

Twitter https://twitter.com/NBGC100

Facebook https://www.facebook.com/NBGC100/

Instagram https://www.instagram.com/nationalblackgrowerscouncil/

Find Grounded by the Farm

GroundedbytheFarm.com for photos, blog posts, show notes and more
Ask the Farmers Facebook Page
Groundedbythefarm_ on Instagram
Grounded by the Farm on Youtube
@groundedbythef on Twitter

What 2020 is Like for Microbreweries & Restaurants (Bonus Episode) Jul 28, 2020

Over the past several months, we have talked to several farmers including changes in light of covid-19. This bonus episode takes a totally different look at the world as we catch back up with Christian Spears at Tennessee Brew Works. Christian was featured in a winter episode about sourcing local grain for the brewery and that episode was accompanied by an interview with the wheat and barley farmer they source so much from…. That wheat from Batey Farms is featured in their summer seasonal wheat beer I Walk the Lime too.

Christian’s first words are about how much the world has changed since we visited in the winter. We talk through how the brewery has had to rework things in light of the pandemic. Some of the topics and timecode follow as we covered a lot of ground in 45 minutes!

Please support your local microbreweries, restaurants, etc. Look for their products, call for curbside service, order products for a couple of meals at once, buy logo’ed wear, share your experiences with friends, family and your social media networks.

02:46 Taking a total business approach

09:00 Wanting to help employees while protecting the company’s future too

20:42 Where are you now? What can people do to help microbreweries and restaurants?

29:52 Introducing innovations to help contactless

33:31 New seasonal 100% wheat beer — I Walk the Lime

39:59 Supporting live music in Nashville as possible

Links mentioned in this episode:

Christian Spears discusses local farm connectivity TN Brew Works has built over the years https://groundedbythefarm.com/crafting-a-beer-that-has-a-depth-of-local-flavor-connecting-to-farmers/
Brandon Whitt, of Batey Farms, talksaboutgrowin barley& wheat for the microbrewery https://groundedbythefarm.com/ever-met-a-beer-farmer-that-malted-barley-has-to-start-somewhere/
Video/ article providing background of TN Brew Works & Batey Farms https://groundedbythefarm.com/craft-beer-tennessee-brew/

Where to Find TN Brew Works Online:

Brewery website: https://www.tnbrew.com/
Instagram TNBrewWorks. instagram.com/tnbrewworks
Facebook TNBrew. www.facebook.com/tnbrew
Tumblr TNBrew. https://tnbrew.tumblr.com/
Twitter TNBrewWorks https://twitter.com/TNBrewWorks

Connecting with Grounded by the Farm on Other Channels:

GroundedbytheFarm.com for photos, blog posts, show notes and more
Ask the Farmers Facebook Page
Groundedbythefarm_ on Instagram
Grounded by the Farm on Youtube
@groundedbythef on Twitter

Growing Watermelons & Connecting to Customers Jul 22, 2020

Summertime wouldn't be the same without watermelon! It cools us down, hydrates us and brings smiles to faces! Few of us have had the chance to visit a watermelon farm or talk to a farmer, but Rachel Syngo's family has been "in the biz" of growing watermelons for generations.

They proudly grow on multiple farms in southwestern Florida and work with farmers up the East Coast to provide the tasty fruit as much of the year as possible! We talk about how and where watermelons are grown, the trends that seem to be gaining traction, food safety, how you get seedless watermelons and more!

Links mentioned in this episode include:

See how watermelons are harvested and transported https://www.facebook.com/watch/?v=303319994388874

Where to find Melon 1 online:

More Grounded by the Farm online:

GroundedbytheFarm.com for photos, blog posts, show notes and more
Ask the Farmers Facebook Page at https://www.facebook.com/GroundedbytheFarm/
Groundedbythefarm_ on Instagram at https://www.instagram.com/groundedbythefarm_/
Grounded by the Farm on Youtube at https://www.youtube.com/channel/UC1RgGoXaVDcFTZ9EcWJDzfw
@groundedbythef on Twitter at http://twitter.com/groundedbythef

A vodka watermelon cocktail from FarmWifeDrinks.com https://www.farmwifedrinks.com/vodka-watermelon-cocktail/

You Asked the Questions, Janice Gives Some Answers! Jul 08, 2020

Wondering what’s on the minds of the people who listen to and follow Grounded by the Farm, we asked you to send us your questions and boy, did you all deliver!

In this episode we get a quick look at a range of topics from international farm visits, unusual discoveries, misconceptions about farming, the impacts of covid on farmers and quite a few questions around meat & fruits / vegetables. Janice Person, host of Grounded by the farm answers in this unedited, independence week episode.

Link to the Facebook page for the live event, Wednesday, — Facebook Live Animal Crossings New Horizons Farm Tour at 2 p.m. https://www.facebook.com/GroundedbytheFarm/live/

Check out the latest (including photos, videos, etc) on our website groundedbythefarm.com

As mentioned in the episode intro, LOTS of links for the show notes so we have related podcast episodes and other sites/

Previous episodes of Grounded by the Farm mentioned or related to this episode:

How I got from a total city girl to immersed in farming https://groundedbythefarm.com/how-i-got-here/
Rice farming, youtube & more with Matthew Sligar https://groundedbythefarm.com/rice-farmer/
Bailey Farms peppers episode https://groundedbythefarm.com/how-americans-love-of-spicy-food-gave-this-farm-room-to-grow/
Remember checking things through the state department of agriculture is how Christian Spears found local farmers for Tennessee Brew Works https://groundedbythefarm.com/crafting-a-beer-that-has-a-depth-of-local-flavor-connecting-to-farmers/
What’s happening in ag / on the Farm with covid-19 episode with Happy Trails https://groundedbythefarm.com/americas-food-system/
Marybeth Feutz talks about beef in two episodes https://groundedbythefarm.com/picking-out-steaks-under-appreciated-cuts-of-beef-part-1-feutz/ and https://groundedbythefarm.com/caring-for-beef-cattle/
Looking for the perfect avocado — https://groundedbythefarm.com/the-perfect-avocado/

Other Sites/Resources Mentioned:

Meeting farmers, getting to know what they are like — includes photo of the Turkish farmer mentioned https://jploveslife.com/agriculture/ag-awareness/what-are-farmers-like/

Photos of information about dragonfruit plants https://www.gardenloversclub.com/ornamental/cacti-succulents/dragon-fruit/dragon-fruit-plant-care/

artichokes. http://artichokes.org/artichoke-farms also great recipes and information available at https://www.oceanmist.com/products/artichokes

pineapples.

Pages about some of the interesting commodities (artichokes.org mentioned above is actually an example

Watermelon. https://www.watermelon.org/
Pulses (lentils, chickpeas, etc) https://www.usapulses.org/
Dairy https://www.usdairy.com/
Beef https://www.beefitswhatsfordinner.com/
Bison https://bisoncentral.com/bison-nutrition-cooking/

A few of the state agriculture outreach websites:

Got to be NC Agriculture https://gottobenc.com/
Pick Tennessee https://www.picktnproducts.org/
Missouri Grown https://missourigrownusa.com/
Pure Michigan https://www.michigan.org/farms-and-cider-mills
Illinois Farmers Markets Association map page https://www.ilfma.org/illinois-markets/ilfma-markets

My allergy to and fear of bees https://jploveslife.com/food/learning-about-bees-conquering-fear-video/

Learning about a down cow https://www.dairycarrie.com/2013/12/09/cowabuse/

Ground beef buyers guide https://www.myfearlesskitchen.com/ground-beef-buyers-guide/

Growing Almonds & Starting a Flavored Almonds Business Jun 24, 2020

When you search for Dino GIacomazzi online, you find a farmer who is focused on the environment. You also read a lot about dairy farming, but last year, the Giacomazzi family sold the cows & shifted their focus to crops including the almonds they had nurtured for the past 5 years. Dino shares how that came to happen and how environmental sustainability learned in the dairy is leading to innovation in reducing water use. He also has sons (12 yr old Miro & 7 yr old Gio) join us to discuss the new business they started while out of school due to the corona virus.

Links mentioned in the podcast:

Photos / video of almonds on the tree https://groundedbythefarm.com/almond-trees/
Buying almonds from the Giacomazzi Brothers https://giacomazzibrothers.com/ or GBNuts.com
Video of Dino and his father Don with a post I wrote while visiting years ago https://jploveslife.com/agriculture/animal-ag/giacomazzi-dairy-farm-video/
Article highlighting some of the environmental work in almonds Dino is doing https://newsroom.almonds.com/content/ag-secretary-goes-for-full-almond-experience
Video of the Giacomazzi Brothers https://youtu.be/1sdK0FdnM_g
Nut milking exposed video (so funny) https://www.youtube.com/watch?v=JJCTIPWPNtw

Other Links of Interest

The website Grounded by the Farm http://groundedbythefarm.com/ and the contact form for ideas on local food or to offer suggestions for the show https://groundedbythefarm.com/contact/

Post about working cows at the Wagners' farm https://jploveslife.com/agriculture/animal-ag/city-slicker-working-cows-dakota-vacation-highlight/

How to freeze sweet corn https://www.beyerbeware.net/2013/07/how-to-freeze-sweet-corn.html

Discussion on cattle care with a veterinarian https://groundedbythefarm.com/caring-for-beef-cattle/

Farm near Memphis that sells beef direct to consumers https://www.facebook.com/SpringValleyFamilyFarms/

Moving cattle close to home and barn https://groundedbythefarm.com/beef-cattle-farmer-veterinarian/

Favorite popcorn to have around https://groundedbythefarm.com/growing-popcorn/

A good pantry recipe red beans and rice https://jploveslife.com/food/red-beans-and-rice-recipe-instant-pot/

post about a friend's farm that sells avocados directly https://jploveslife.com/food/avocado-farm/

Caring for Beef Cattle, The Planet & Our Communities Mar 18, 2020

Links mentioned during this episode:

Previous episode talking steaks, burgers, types of cattle and animal use/waste https://groundedbythefarm.com/picking-out-steaks-under-appreciated-cuts-of-beef-part-1-feutz/

Video of Marybeth with the cows talking about feed https://groundedbythefarm.com/beef-cattle-farmer-veterinarian/

Marybeth’s website is myfearlesskitchen.com easy recipes you can make at home & great resources on meat especially

Experts on sustainability and the impact of animal agriculture include

Dr. Jude Capper https://twitter.com/Bovidiva and https://bovidiva.com/
Dr. Alison Van Eenennaam https://twitter.com/BioBeef and https://animalscience.ucdavis.edu/people/faculty/alison-van-eenennaam

Contact Lyles Station lylesstation.com and read more here https://www.indianalandmarks.org/2016/06/telling-the-story-of-lyles-station

That time I worked cows https://jploveslife.com/agriculture/animal-ag/city-slicker-working-cows-dakota-vacation-highlight/

Recipes from the Farm on Facebook https://www.facebook.com/groups/recipesfromthefarm/

Additional Show Notes:

First time to do an interview via phone, so now I have a whole new set of lessons to learn about audio. Sorry occasionally the echo is rough here.

Stress in cattle can sometimes impact the meat. There are four things farmers do to minimize stress:

Provide enough of the right type of food — pasturing makes this pretty easy some times of year but you also have to consider the winter, etc and how much you need to supplement with hay, etc.
Insure a supply of clean water — Keeping it going year round can be a challenge with freezing, etc. but it is critical
Give them shelter — Windbreaks, maybe a three sided shed, all have the ability to help cattle with the cold and wind. In the summer, access to shade on hot days is critical. Amazing their herd instinct keeps most of them together even when it is so hot.
Pay attention to predators — The Feutz family has their cattle in small pastures closer to the house which helps as do dogs.

We discuss the health and care for beef cattle, how the decision differs from pets. How something simple for humans like a broken leg can create intense issues for a cow and how the herd mentality and need to keep moving really makes recuperation near impossible. As well as how flies which can seem pesky to us can present real health challenges if left uncontrolled in cattle.

Talk a bit about veal production and how that works, how Marybeth’s opinion has changed as she’s talk to veal producers and come to understand how they treat animals. The meat is different for a couple of reasons 1) veal calves are raised on milk so the meat stays a light pink color and 2) the calves have smaller areas to walk around in and consequently don’t get as intense muscular build so even short ribs are more tender.

Explains filet mignon placement and why it is tender vs short ribs.

Talk about cow farts, cow burps and the environment going into why cow farts aren’t a concern at all, but burps are methane releases from the fermentation process that naturally happens in the rumen. The information online Marybeth sees frequently is incredibly misleading because animal agriculture has such a small impact on climate and carbon, especially when compared to the various pieces of the energy and transportation.

Experts on sustainability and the impact of animal agriculture include

Dr. Jude Capper https://twitter.com/Bovidiva and https://bovidiva.com/
Dr. Alison Van Eenennaam https://twitter.com/BioBeef and https://animalscience.ucdavis.edu/people/faculty/alison-van-eenennaam

On manure management. They have started a program for containment & use of manure on their farm, the family’s garden and are donating some to an educational farm nearby called Lyles Station lylesstation.com. Lyles Station was one of the first African American farming communities in the state and still runs a lot of programs to help children understand history, our food and more. You can read more here https://www.indianalandmarks.org/2016/06/telling-the-story-of-lyles-station

We talk a bit about getting attached to cows and knowing when it is their time which is different in a cow-calf herd like the Feutz’s versus steers raised for beef. In a cow-calf operation farmers have cows for 15 maybe even 20 years sometimes whereas raising steers is usual a year or a year and a half. They are especially attached to Michelle who was born on inauguration day in 2009 along with a bull calf they named Barack. Michelle is a great mom and looks after other cows calves almost like day care. Marybeth knows it will be hard to lose Michelle, but also understands they are here for a purpose and need to serve the purposes they can.

Cows can drink 50 gallons of water a day and will eat you out of house and home faster than a teenager!

We talk cowboy boots, knee high rubber boots and Danskos too.

Working cows with Val https://jploveslife.com/agriculture/animal-ag/city-slicker-working-cows-dakota-vacation-highlight/

Red beans and rice recipe mentioned https://jploveslife.com/food/red-beans-and-rice-recipe-instant-pot/

Marybeth’s website is myfearlesskitchen.com a lot of ideas on easy stuff you can make at home

Short rib recipes slow cooked https://www.myfearlesskitchen.com/slow-cooked-short-ribs/, sweet onion teriyaki https://www.myfearlesskitchen.com/sweet-onion-teriyaki-beef-ribs/, slow cooker Italian https://www.myfearlesskitchen.com/slow-cooker-italian-short-ribs/ and garlic herb short ribs https://www.myfearlesskitchen.com/garlic-herb-slow-cooked-pork-ribs/

Ground beef buyer’s guide https://www.myfearlesskitchen.com/ground-beef-buyers-guide/ and 79 recipes you can make with ground beef https://www.myfearlesskitchen.com/79-amazing-ground-beef-recipes/

Recipes from the farm Facebook Group https://www.facebook.com/groups/recipesfromthefarm/

Picking Out Steaks & Under-Appreciated Cuts of Beef (Part 1 Feutz) Mar 04, 2020

Links:

Video of Marybeth talking about the cows, their feed, etc. https://groundedbythefarm.com/beef-cattle-farmer-veterinarian/

Marybeth’s blog myfearlesskitchen.com

This episode of Grounded by the Farm takes a bit of a different path as Marybeth Feutz discusses beef and her Indiana cow-calf operation with us.

One of those differences was planned — rather than ask questions I had, I asked several millennial nieces and nephews to give me their questions and they loved making me ask questions that would make me feel awkward while also getting info they were interested in.

The other difference was far more awkward in that we somehow encountered a tech issue halfway through the interview that wasn’t caught til we were in editing. Its a hard lesson learned but we’ll be fine with a two-part episode.

Getting to Know Marybeth Feutz, Farmer & Vet

Marybeth grew up in the suburbs of New York City — West Milford, NJ to be exact. She met John while in vet school and he convinced her to marry him and call the midwest home.

She is a large animal vet whereas John works as a “mixed animal vet” meaning he can work on pets like chihuahuas or livestock. Marybeth says she likes working with horses the most.

They have a small herd of black Angus cows as we showed in the video earlier this week. https://groundedbythefarm.com/beef-cattle-farmer-veterinarian/

Included in this episode:

Cooking & Serving Steak
Buying Steaks
Tips on burgers
Types of Cattle
Beef vs Dairy
Cows, Heifers, Bulls & Steers
Fave Under-appreciated Cut of Beef
How much of the animal is wasted?

More Mushrooms for the Middle of the Country Feb 19, 2020

Interview with Scott Engelbrecht, J-M Farms Mushrooms Key Links: Video from a tour inside J-M Farms https://groundedbythefarm.com/mushroom-farm/ JP’s first visit to J-M https://jploveslife.com/food/mushroom-farm/ and answering a lot of questions about mushrooms https://jploveslife.com/agriculture/growing-mushrooms/ Find J-M Farms online at https://www.jmfarms.com/, on Instagram at https://www.instagram.com/jmfarmsmushrooms and on Facebook at https://www.facebook.com/JMFarmsmushrooms As a child, I remember mushrooms usually being in cans or bottles. But today most US farmers grow for the fresh market. It was a shift that really started in the 1970s and was a way for the US farmer to be a preferred source in the global market. There is some cannery mushrooms. Those are usually mushrooms that don’t meet fresh standards usually. They are a byproduct, a way to use some now that may be wasted. The company sells into both food service and retail (grocery stores, etc) throughout the region. About 25 percent of their business is retail. Located in northeastern Oklahoma, close to the Missouri & Arkansas lines, they go as far north as Cheyenne, Wyoming, as far west as Albuquerque, New Mexico and cover Texas, Arkansas, parts of Missouri. It’s a pretty good-sized market. For the bulk customers, they ship in trays or boxes. And for retail, most prefer the small carton or till that is packed & shrink-wrapped by J-M before going out on a truck. They sell whole and sliced to both bulk and retail. I ended up catching some in a store while in Oklahoma visiting a college friend and had to take photos. I had brought a few bags of mushrooms from the farm so I didn’t need to buy anymore! Types of Mushrooms They Grow The typical white mushroom is generally called a button mushroom but it can be confusing call button is also the smaller size of mushroom. To be specific, the mushroom we see most frequently is the button white mushroom. J-M grows a lot of those but they also grow other mushrooms including brown ones that are called crimini or portabella depending on the size. The portabella is planted to enable it to grow to the five to six inches. Those are all agarigus mushrooms which means they grow in compost. These mushrooms have gotten a lot of investment and that has helped make them easier to grow consistently that people will really enjoy. But there are other mushrooms that are getting more investment now too. There are other kinds of mushrooms that like to grow on wood, especially hardwood so growing them is a little different. Shiitake are on the list of plans for J-M’s future. Scott says the company is investigating various exotic mushrooms and they watch adoption patterns on the coasts. And shiitake have definitely been gaining ground. Morels are totally different. It is hard to grow commercially and Scott says lots have tried without finding the answer. Scott says he thinks the elusive nature of morels combined with the complexity of its growth will make it hard to do commercially. How much would people be willing to pay? The Right Place for a Growing Family Business A farm this size, got it’s start as Virgil Jurgensmeyer decided to leave his corporate job in St. Louis and branch out on his own in the 1970s. His three sons are running various parts of the business today as it continues to grow. Miami, Oklahoma ended up being the right place. He looked for an area that had good transportation access, energy access, knowing that the middle of the country was underserved. The company started out growing 2 million pounds of mushrooms and has increased to 26-27 million pounds of mushrooms! With medium sized mushrooms, that would be 18-20 mushrooms per pound and everyone of those millions are hand-picked! The business has been in Miami for 40 years and there are a lot of long-term employees. Growing the business has also meant a lot of hiring and looking longer term J-M knows that providing employees the type of environment that makes people choose J-M as the type of place they want to work, is an area of focus for Scott and the rest of the leadership team. Food Safety Developments The idea of fungus being a safe food... it is something to wrap your mind around. But Scott explains growing fungus in a clean environment is critical to good mushroom production. Growing the mushrooms in a controlled, indoor environment is a major piece of that, but mushroom farmers have also been pasteurizing compost. That helps make sure the bed produces the desired mushrooms and only that. It also kills E. coli, listeria and more which can happen. There are also other practices, like having just one person touch the mushroom one time. The vast majority of the mushrooms are picked and placed directly into the container which it will be shipped in. Creating Compost Since mushrooms are grown on compost, J-M has a recipe for compost that they make up in mass quantities. The put in ratios of carbon, nitrogen, and manage pH, water, etc. When you are composting, you are really just feeding microbes. They use wheat straw (mostly from within the 60-90 miles), chicken litter, cottonseed meal and gypsum which helps prevent sticking. Everything feeds the microbes, and the oxygen and water come in, the mushroom thrives on it. Making compost is the part of the process which can be most impacted by weather with rain, heat, cold, drought all impacting the recipe J-M uses. Spawns Not Spores The planting of mushrooms isn’t spores, but a mycelium attached to a grain like rye or millet. That grain provides the energy source to get the mushroom started. Mushrooms don’t need light — so they are kept in rooms that don’t have a lot of light. Mushrooms do need moisture, oxygen, carbon and nitrogen. And a combination of microbes and nutrients, the combination of which remains more art than science. Lots of research has been done, but there is still a good bit to learn. As the mushrooms grow, and oxygen needs to be brought in. And that can end up bringing in drier air, especially in winter. And making sure you get the humidity right means high energy use like other indoor agriculture.

How Americans Love of Spicy Food Gave This Farm Room to Grow Feb 05, 2020

Links:

Video of Bailey Farms peppers https://groundedbythefarm.com/pepper-farm/

Scoville scale: https://en.wikipedia.org/wiki/Scoville_scale

Bailey Farms website: baileyfarmsinc.com

Bailey Farms Instagram https://www.instagram.com/baileyfarms/

Bailey Farms on Facebook

Peppers are a food that spark a lot of passion and nowhere is that more clear than with Bailey Farms. Randy Bailey started the farm in Oxford, NC as a young adult knowing how much he enjoyed the spicy foods a friend’s mom cooked. That was in the 1980s and American food culture has certainly embraced the various Latin foods and the specialty peppers category has grown with grocery stores and farms like the Baileys’.

I first met Randy, Debbie and their young son Ryan on the family’s Bonita Springs, Florida farm that enables them to get multiple growing seasons in a year. My memory is strong because I smelled the poblanos and almost immediately craved a chili relleno! In fact, the memory of that alone made me go to a nearby taqueria the day I was editing this episode of the podcast!

Read the in-depth show notes, photos and more at https://groundedbythefarm.com/tag/peppers/

Crafting a Beer that Has a Depth of Local Flavor & Connecting to Farmers Jan 22, 2020

Resources mentioned in this episode:

Interview with Brandon Whitt, Batey Farms (episode 106)
Video from inside the brewery & on the farm https://groundedbythefarm.com/craft-beer-tennessee-brew/
crawfish episode https://groundedbythefarm.com/crawfish/
Video of TNBrew Works https://www.facebook.com/tnbrew/videos/369475823833814/

Finding Tennessee Brew Works online:

Brewery website: https://www.tnbrew.com/
Instagram TNBrewWorks. instagram.com/tnbrewworks
Facebook TNBrew. www.facebook.com/tnbrew
Tumblr TNBrew. https://tnbrew.tumblr.com/
Twitter TNBrewWorks https://twitter.com/TNBrewWorks

Interview notes: Christian Spears, founder of TN Brew Works

As Christian Spears and the Tennessee Brew Works team began getting their new craft brewery together, they reached out to the Department of Agriculture to see what the ag department may know that could be helpful. That started a great relationship for the brewery, some chances to learn a lot about what they needed to do as well as ultimately led to his connection to local farmers like Brandon Whitt of Batey Farms. The camaraderie continues and has really brought some benefits personally and professionally.

Brandon came in to meet Christian and others and while he loved talking to them about the foods they may incorporate into the kitchen, but they soon started talking about the grains used for the beers. It was a long conversation — taking years to find quality grains — mainly wheat and barley — that would grow well in the area.

The brewery has a commitment to local and Christian says they do what they can to “celebrate the land, culture and heritage in our beers.” They do it through the brands, ingredients and more. The winter seasonal is a sweet potato stout and the sweet potato farmer is even featured on the bottle!

There are lots of opportunities, and the success is mutual for farm and brewer. Barley wasn’t common in the area so it took some work. Hops can be grown locally but to get some of the bigger areas you may need to go elsewhere. Tennessee has been known for corn and corn whiskey a long time, barley fits there. Hops may not be as scaleable.

Having employees of both the brewery and the farm trying to figure it out. The early rounds of estimates meant it may be twice as much as some other sources. So unmalted wheat was a entry point and the blonde beer was high on wheat. The risk of changing the beer was a bit worrisome and Tennessee Brew Works ended up needing to go in wholeheartedly.

Buying locally seems to Christian to have had quality and taste differences which is appreciated. On some foods it may be easier to notice but daily beer tastings lead Christian to say there is a difference.

Tennessee Brew Works bought the building in 2012, the neighborhood was rough but as the city has exploded, it came to the brewery. The neighborhood has built up around it and the restaurant has built the neighborhood too.

The craft beer trend may be slowing but having transparency, finding a way to do what they love for a living, they are working to do this the right way.

Christian got into craft brewing through home brewing. As a former member of the financial industry, he reinvented himself and found people who would help him with the leap of faith. His best friend is his partner. They are talking about grains, etc. as well as the finances. Christian wants his team to be successful and compensated well but realistically says lot of the team could probably make more doing other things.

The team actually came up with the ways to describe the beers and ultimately labels and brands were drawn from that.

With the Nashville scene, beer and live music, the crowd can differ by day and include varying numbers of locals, tourists, musicians and more. The brewery ended up being mentioned in a list people.com ran about bachelorette parties. There is room for all groups, especially with good weather and the patio.

The business is really two groups. The brewery team comes in early mornings, getting trucks out for customers. The restaurant team comes in later. You want people to come in for the taproom and in 2013 as they started, they embraced social media and the grassroots buzz was helpful.

Transparency of having the brewing on the other side of the windows from the restaurant. Enjoying a drink just 50 feet from where it was made, with ingredients grown just 30 miles away.

Matt Simpson runs the brewing operation. He has forgotten far more than Christian has ever known. The brewing team has really turned out some good beers, they make some great beers and on some days it is truly world-class that Christian is honored to be part of it.

Tennessee Grain Initiative.... Agriculture is the number one industry, spirits are the number one export and brewing is the fastest growing industry. Christian knows that agriculture has some pain points right now with dairy industry having been so important. Dairy is really hurting. Spirits and brewing could really help raise up the local ag community and solve some problems the community is experiencing. It helps everyone over time and reduces some of the risks. Working through this supply and distribution dilemma can really

In general, people don’t just call their regulators but calling the Tennessee Department of Ag was a great move for them.

All of this has led to a great feeling of community pride. Tennessee Brew Works brews a State Park Blonde Ale for the Tennessee State Parks. It’s a major source of pride in the state, with the parks department and who doesn’t love the state parks?!?! It is a first time in the country as far as we know.

Tennessee Brew Works' Christian Spears (left) & Matt Simpson (right)

Ever met a beer farmer? That malted barley has to start somewhere! Jan 22, 2020

Resources mentioned in this episode:

Interview with Christian Spears (episode 107 issued at the same time as a bonus episode)

Video from inside the brewery & on the farm https://groundedbythefarm.com/craft-beer-tennessee-brew/

Popcorn episode (Grounded by the Farm #102) https://groundedbythefarm.com/growing-popcorn/

Finding Batey Farms online:

Instagram BateyFarms1807 https://www.instagram.com/bateyfarms1807/
Facebook BateyFarms https://www.facebook.com/Batey-Farms-121633014572778/
Website BateyFarms.com https://bateyfarms.com/

Closeup photo of two-row barley

Interview notes: Brandon Whitt, barley farmer, Batey Farms

He never thought he’d be a beer farmer but Brandon Whitt says Batey Farms welcomed the new spin on the centuries old farm. He says the motto is “preserving the past and embracing the future” and the two really come together at the Nashville area farm.

Murfreesboro, TN is among the top five, fastest growing counties in the country and this eight generation farm is trying to remain viable. They have seen change and honoring the past is a big part of it.

They do a lot of small grain work — focusing on malt quality barley as wheat production is well-established. Still working on rye to get quality where they want it but the barley has really been coming along. He says wheat has been grown in the area for decades and so has the knowledge farmers have.

In the past Batey Farms grew cotton, had a dairy, etc. and it remains diverse but has evolved. Whereas the small grains used to go to the dairy, small crowns were fed to the dairy cows (used as a forage crop). Now those small grains go to various customers.

Brandon discusses how farmers like him try to stay on top of what people in their area want while also bringing a knowledge of the local environment. Being able to keep your crops moving into the market is important.

What really drives Brandon is seeing customers with smiles on their faces. It is a true working farm but also has areas of agri-tourism like a retail shop for pork products, a u-pick berry patch and more. It is so picturesque it even has that grain silo made into a gazebo that rocks Pinterest feeds (here’s one of the early articles on this idea https://www.countryliving.com/diy-crafts/a43277/diy-grain-bin-gazebo/). His father-in-law John L Batey says farmers are always repurposing things.

Thinking about making the most of things and extending the lives of things, shifting the farm is different. Batey produces pork products which were being considered for the kitchen but as he toured the brewery, seeing all those bags of grain… Brandon also wanted to see if that could be supplied locally.

Brandon pointed out that moving to new crops is investing and taking risks, risks that need to be taken to build into the future. Getting wheat into the Southern Wit blonde beer was the first step.

Barley looks a bit like wheat or beautiful grass. The stem that produces the grain in barley can be a two-row barley or a six-row barley. We have a photo of two row barley on the website as well as this snippet in the video we shared. The difference in size of grain matters when you start talking about beer production and getting into the scientific of sugar production and details of chemistry of malting.

Malting involves letting the crop grow through it’s green stage to begin drying down for harvest. Looking at freshly harvested barley seed, you have complex sugars in it. And those sugars are bonded and tied up in the seed. It would take a lot of enzymes to break that down. Instead, we let the seed rest for two months and then run it through a malting facility.The seed is soaked in water, raising the moisture back up to 45-50% after making sure it had been dry for harvest. In this steeping tank with water for 48 hours or so, the water is drained and seed is laid out so it starts to grow. The root sprout emerges and you will then dry it back down, like roasting it in the oven. What that process does is convert complex sugars to simple sugars which is useful in making beer, spirits (Tennessee whiskey), etc.

Growing barley is a winter crop for Brandon — that means it is planted in late September - October. It is planted after you harvest soybeans or something. That seed germinates and gets started before winter makes it dormant (stop growing) for a few months. The crop stays 4-5 inches tall all winter. Then around Valentine’s Day fertilizer provides the nutrients to wake it up and it starts growing. In late March they check again with fertilizer to insure they get a big seed as the malting process will take it from a moist grain to a dried product — like drying grapes to raisins. So bigger seeds make a difference.

Quality comes first for Brandon as he looks at harvest. He wants as many quality bushels as he can get. Last year he had to harvest around some low areas where water flooding delayed the crop, there were potential fungus issues, etc so they need to use care in choosing what to harvest.

Barley is used extensively in beer production — it’s the number 1 ingredients. Tennessee has a long history of distilled products, but there it is used for energy, not flavor. Barley in distilled products doesn’t add to the flavor but acts as an enzyme to help break down corn, rye and other grains. In beer it provides the flavor profile. Traditional Tennessee style products use malted barley.

Brandon says they are looking at the potential to introduce their grains to food products like the Pillsbury products made nearby. In that, malted barley is used in pastries to provide a bonding agent.

He discusses the issues facing dairy farms, perhaps grains like this can help. And people like Christian like knowing they can help their neighbors. The complexities of local, loving it for a range of reasons and yet also liking some of the diversity of foods that have come to plates over the past few decades.

Selling pork products locally is great, but Brandon also appreciates the role that major companies like Tyson have. As a farmer who works across direct, commodities and more. You will have trouble getting locally grown popcorn in some regions of the US. (shout out to the Ella & Ollie popcorn episode!)

The Batey Farms retail store is open two days a week. In summer, there are strawberries, blackberries and blueberries to pick as well as fields of sunflowers. You really should check it out if you get to the Nashville area!

The Sweetness that is Candied Pecans with Trish and Brian McKeighen Jan 08, 2020

You can see video of the farm at https://groundedbythefarm.com/trish-brian-mckeighen/

Belenus Farms Facebook page is https://www.facebook.com/BelenusFarms/

Trish and Brian McKeighen purchased a farm in Saint David, Arizona that had a dozen pecan trees. The couple used Brian's baking knowledge to create new recipes for candied pecans including a local flavor called Mexican chocolate.

For Trish and Brian, the farm was located in a great area -- Brian's family ranches nearby -- but the couple didn't know anything about pecans. And with a dozen or so trees on the property, they decided they needed to quickly learn more about them as it offered a way to begin getting some return on their investment in the farm.

Bringing back the trees that had been neglected for years was only one thing to consider. The McKeighens also knew there were a lot of other places that could sell customer pecans. So they wanted something more. They went through a lengthy process of developing flavors and recipes and had fellow farmers taste test and provide feedback on the candied pecans.

The unique Mexican choclate flavor was inspired by a family member's love of Mexican hot chocolate -- a long time local favorite drink for winter. When it comes to favorite ways of eating pecans, Trish's dad likes them plain as he watches television but Brian's baking skills take the path toward desserts like pecan pie cheesecake.

As they built various new pieces to the farm, they added backyard chickens, so the couple have home grown eggs to use in the recipes.

Brian shares some of the learnings they have had with food safety also led to product quality improvements. For instance, soaking pecans shortly before their are cracked allows them to remove any chicken litter, but also seems to yield more halves and larger pieces in the shelling process.

What makes Virginia hams so legendary? DeeDee Darden explains her family's traditions Dec 25, 2019

This interview with Virginia farmer and ham expert, DeeDee Darden takes place in Smithfield, Virginia where the family raises cotton & corn and maintains the family smokehouse where they salt cure hams the way it was done decades ago.

She explains the almost year-long process of salt curing and smoking hams to get the color and taste that is so desirable. As well as some of the history around Virginia and Smithfield hams in particular.

DeeDee also shows us around the family's farm, telling us about the fall visits by many school groups in the area. Hosting school groups provides a chance for children to learn about cotton (even checking out a cotton picker, playing in corn boxes, seeing various animals, taking a hay ride and picking out the perfect pumpkin in the field!

DeeDee mentioned an element of laughter with cotton underwear used to provide insight on where clothes come from. I have long blogged about cotton on a site called HundredPercentCotton.com and had to explain how other cotton farmers soil their undies to demonstrate soil health You can read more here https://hundredpercentcotton.com/farm/why-farmers-soil-their-undies/

Watch a tour of the smokehouse, country store and family farm at https://groundedbythefarm.com/smokehouse/

Check out the Darden Country Store Facebook page at https://www.facebook.com/Dardens-Country-Store-170438426355067/

Visit the Darden Country Store website at http://dardenscountrystore.com/

Who knew there were red & white crawfish? A conversation with Bill & Janice Cheek Dec 11, 2019

This is a conversation with crawfish farmers Bill & Janice Cheek at Stelly's Restaurant in Lebeau, Louisiana.

We talk about the important things like crawfish, crawdads and mudbugs as lingo.... but seriously, we talked about the red swamp crawfish & white species that are raised commercially and the difference between them and the small crawdads people see in creeks.

The programs at the LSU Ag Program does a lot of research into the crop. And there are a few other areas of the US where crawfish are grown.

Bill provides a lot of historical and cultural context on crawfish from the Louisiana perspective. We talk about creating new markets for the crop, hosting crawfish boils and the family's favorite ways to eat crawfish at home between boils.

See the video shot of the Cheek's crawfish ponds and a post of photos from inside Stelly's Restaurant on the Grounded by the Farm website.

Popcorn... family legacy and local future Dec 11, 2019

In this episode, we talk popcorn with Matt Helms who is returning to his family farm part-time as he starts a popcorn business serving customers in the St. Louis local area and online.

With a family tradition of farming, Matt tells us he wanted to participate in that while still living in the city and working off farm as well. While he and his wife Michelle considered a few things, popcorn rose to the top and has become a family business that includes their young daughter Lily Ella. He talks about taking on that new level of risk and feeling more connected to his ancestors.

In this interview, Matt also shares his excitement for finding new customers and the help Lily offers as well as telling us about the various types of popcorn grown on the farm -- heirloom, butterfly and mushroom.

He also talks about the various ways the family enjoys popcorn and gives a tip for a recipe that he says was a hit as a holiday appetizer!

After you listen to the podcast, you may want to check out a video tour on the farm as we learn about moisture testing, a key point in popcorn quality.

You can order directly from Ella & Ollie’s website and find Ella & Ollie Popcorn on Facebook.

How I Got Here & A Convo with Mr. Ray Young (The First Farmer I Interviewed) Dec 11, 2019

This bonus episodes provides a bit of background on the show's host Janice Person, the way she got into agriculture and memories of a first farmer interview decades ago.

As the launch of the show began to near, it became clear that connecting back to Mr Ray Young -- the first farmer I (Janice) ever interviewed -- just seemed to make sense.

Mr Ray and his wife Mrs. Dorothy welcomed me into their home and as he and I laughed and talked, I turned on the microphone to explain a bit of the project and to get his grounding once again.

Thanks to great people like Mr. Ray, I am now Grounded by the Farm.

Learn more about the show at http://groundedbythefarm.com and go along with Mr. Ray and I as we look at his farm, and take a much closer look at soils in this post https://groundedbythefarm.com/mr-ray-young/

Talking Lettuce Farming, Food and Family with Jon Dinsmore Dec 11, 2019

More information available on GroundedbytheFarm.com

Facebook https://www.facebook.com/groups/2381122262203711/

Instagram https://www.instagram.com/groundedbythefarm_/

Twitter https://twitter.com/groundedbythef

Find Jonathan Dinsmore on Instagram https://www.instagram.com/thefarmerjon/

Discussed in this podcast:

Jonathan Dinsmore farms with his father in Yuma, Arizona.

Dinsmore Farms produces head lettuce (iceberg lettuce), fresh romaine and romaine hearts, red & green leaf mixed lettuce and alfalfa hay.

Romaine and romaine hearts are frequently grown from the same seed but farmers like Dinsmore plant the fields that will be harvested as romaine hearts more closely together so the plants will remain more columnar.

We talked a good bit about how his family looks at lettuce. Romaine hearts are a favorite of his but he loves a wedge salad with iceberg, his son agrees. But cultural issues early on for one of the kids means a funny story. He also throws romaine hearts on the grill.

Jon has enjoyed getting to know other farmers growing lettuce in Michigan, Florida and Colorado & they stand in touch via social media. He's especially a fan of Instagram where he is @TheFarmerJon. His love of photography has a family history too. Enjoys accounts like RAM628 (https://www.instagram.com/ram628/), Trevor Bales of @BalesHay https://www.instagram.com/baleshay/, and Jay Hill @HillJay45 https://www.instagram.com/hilljay45/.

On the farming side, Jon is looking forward to doing more drip irrigation is a method of putting water right in the root zone.

Food safety — there have been times when lettuce was having concerns. Jon stresses food safety and he sees the farmers in his area all looking at this. The Leafy Greens Marketing Association and the Yuma Safe Produce Council. These groups have been showing the kinds of water testing, employee training, field measures, etc. and now we are going further to sanitize irrigation water for 21 days prior to harvest.

Irrigation water in Yuma comes from the Colorado River. It is valued, conserved and efforts made to limit foreign objects, and now they are sanitizing the water.

Workers in the field have a number of precautions to take, including rubber boot, gloves, sometimes customers ask us to go above the standards too. Standards also require inspection for animal tracks, etc.

They want to be sure vegetables going onto the plates are as safe as possible. That said, we should all always wash your lettuce.

Introducing Grounded by the Farm (show trailer) Nov 21, 2019

Grounded by the Farm is a new podcast featuring food conversations with farmers.

Each interview will focus on a specific food and we will be talking with a farmer who produces that, learn the ways their crops get to market, ways they enjoy the crop with family and what it takes to grow the crop.

Because food is so visual, the website groundedbythefarm.com will include more than your typical show notes -- sharing photos and videos from the farms profiled and a range of other information about and from farms.

Beginning December 11, 2019, Grounded by the Farm will release new episodes averaging 30-45 minutes in length every other Wednesday but the initial launch will include multiple episodes! Already we have been talking with lettuce, popcorn, pecan, avocado and crawfish farmers. Some will release on the 11th and others will come in the coming months. We have lots more coming too!

The show is a production of Janice Person of JPlovesCOTTON, LLC. You can learn more about her work as a public speaker and communications consultant at janiceperson.com.

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