The Farm Cooking School is a space where cooks of all levels come together to learn about food, farming, and community. On this podcast we explore all facets of this unique local food system.
Kendra joins Ian in his mad-scientist-esque kitchen for a lesson in cheese. Everything from how-to to history and philosophy, our hosts dive deep in the nuances of curds and whey.
Episode 108: Food by Fire
Jul 22, 2019
On today’s episode we’re focusing on cooking with fire - from the grill, to our wood-oven, to, yep, even the sun. First up, Ian breaks down live-fire cooking at his beloved wood-burning oven, connecting the dots between the crackling skin on a stuffed pork hock and the fundamentals of what makes us human. Next, we head back down to Mexico where our Baja co-host Joy Stocke talks with Chef Judy Castro Lucero about a little known but oh so delicious delicacy: Lobster Machaka. It takes “Food by Fire” to its most basic, cooking the crustaceans using only the sun . And finally, we go back into the kitchen (and out to the grill) with Ian, as he whips up some homemade hotdogs and schools us in grilling techniques.
Second Course: Bryan Mayer
Jul 01, 2019
Hello all you wonderful farmers, foodies, and cooks. We’ve been busy putting together some pretty awesome episodes that dig even deeper into the soils here at the Farm Cooking School and explore more of our ever-growing food community (from chefs, to fisherman, to farmers, to just regular ol’ food lovers like you). From a celebration of the sea, to a sneak-peak at our upcoming trip to Mexico, to a whole episode on the very picnic-ready and very “Garden State,” Jersey tomato, we’re bringing you into our kitchens and out into our fields for a summer full of food and fun.
While we’re slowing production just a bit to ensure that every episode is as good as we can possibly make it, we wanted to make sure to continue to provide that regular Farm Cooking School content you crave. So, we’re excited to announce that between full-length episodes we’ll be sharing some bonus content to tide you over in the meantime. We’re calling these minisodes “Second Course,” and in them we’ll revisit with old guests and post previously unaired and unedited portions of their interviews which are just too good to leave on the cutting room floor.
On today’s Second Course: In anticipation of summer, grilling season, and our upcoming Food by Fire episode - your what’s what and how to about all things cooked using a live flame - we thought it’d be fitting to catch-up with our butcher-in residence-in Hawaii, Bryan Mayer to chat about teaching butchery to kids at our summer camps and about his secrets for that summer staple: the perfect hamburger.
Episode 107: Into the Wild
Jun 09, 2019
On today’s episode we’re celebrating the warmer weather and the increase of daylight with some wild, wild love. We’ve been finding ourselves reconnecting with the great outdoors in a multitude of ways here at the farm, so we lined up a slew of our friends to give us insight on everything from moon cycles and harvesting to soil microbes and edible weeds. We even crash a wild chefs-only celebration of ramps, meat, and pirate-camaraderie.
First, Carol Berman, our sommelier and founder of Class in a Glass talks full vineyard ecosystems with Shelley - defining what all of these organic and natural wine labels mean and taking the woo-woo out of biodynamic production. Then, I sit down with Victoria Lambert, our website maven and dietetics expert, to learn about the science of soil and how we can all compost at home. Finally, we hang with the ever-so-inspirational Ben Walmer and a bunch of foraging fools at Ramp Fest 2019 where we combine breaking bread and wild ingredients for an unforgettable smorgasboard of delicious food and wild people.
Episode 106: Fermentation Nation
Apr 29, 2019
Fermentation has been around awhile. At work in the rainbow of jars in your grandma’s cellar and literal life-saver to your ancestors. Now, fermentation seems to be more popular than ever among chefs, foodies, and the general public alike.
Today, we’ll explore a few of the many ways we use fermentation here on the farm and at our school. Ian sat down to talk with Brendan Anderson, chief operating officer and brewer at Triumph Brewing Company, about the invisible civilizations living in our beer (and in the air around us). Then I chatted with Kat about how she makes her incredible kimchi from produce straight from the fields. And lastly, Karl will take us into a meeting with the funkiest new club at the school, Culture Club. Where cooks, farmers, and our community get together to chat about all things rotten and tasty.
Episode 105: The First of Many International Episodes
Mar 04, 2019
We’ve laid the groundwork for you and now it’s time to dig deep into the meat - and soil - of what we do: we cook, we explore, we teach, and we learn. In today’s episode, we’re jet-setting without the jet-lag. First, we trek around India with Chef April Galilio: a lesson in history and geography quickly turns into one about evolution and the future of the country’s cuisine. Then, Shelley invites us into her kitchen for a mid-day fiesta where she puts a tortilla around a pinata and calls it a taco. And, yes, it’s just as unexpected and exciting as it sounds. Finally, Chef Nicky Lee explains why Americans love Chinese takeout, how takeout isn’t really Chinese. And yes, we’ll talk about that giant elephant in the room: MSG.
Episode 104: Creating Community
Feb 13, 2019
So far we’ve covered the amazing chefs, farmers, and other food experts who make The Farm Cooking School as delicious and educational as it is. But we still haven’t talked about the people most important to the vision we’re cultivating in our fields and kitchens: you, our community!
After all, what’s a cooking school without students? And what’s a farm without mouths to feed? From the very first classes to last week’s farmer’s market, everything we do here at the school is about reconnecting people with their food and each other.
On this week’s episode, Karl talks with Ian and gets the inside scoop on our foundational series at the school: “Learn to Cook”. Anyone who partakes in this series seems to be drawn into our wider family of cooks and food lovers. It’s pretty much the kind of cult you want to be involved in. Then, Shelley sits down with one of her very first students, the inimitable Bette Baer, for a walk down memory lane and a look at how far the school has come in the last five years. Finally, we take a market tour at one of our farm festivals and talk with some farmers and friends about connecting with and feeding our community.
Segment 1: Learn to Cook
From the beginning, the core of the school’s curriculum was to teach anybody how to cook really delicious food, simply and with confidence. And so was born one of our first weekly series, “Learn to Cook,” 4-sessions of everything you’ll need to know to make dinner from whatever’s in you fridge right now. Ian talks about the importance of these fundamentals and how, over those four weeks, this class always seems to create lifelong friends (and cooks) of its participants.
Segment 2: An Interview with Bette Baer
The next guest has more spice than Shelley’s chili collection. Bette Baer was Shelley’s very first student at The Farm Cooking School. She has her own chair at Shelley’s weekly potluck dinners and has a very special place in all of our hearts. She’s smart, witty, funny, and quite the charmer!
Segment 3: To Market, to Market
Finally, we take you on a tour of into our winter festival and market where the hard work (and fun) of connecting people to their local foodways happens. We recorded this piece during our winter festival at the end of last year - so get ready for the ultimate hootenanny!
Alright, next time we’re going abroad.
Chef Nicky Lee gives us the low-down on lo mein and Chef April Galileo sets the story straight on curry. Then we go into Shelley’s kitchen where she whips up some very special, not-your-average tacos from her book, Just Tacos! We’ll take you around the world in 30-ish minutes - no passport or Michelin Guide required!
To get even more cooking school action join us for a class, swing by the market, or just send us some fan mail! Oh! And join our Cookbook Club on Facebook. Our website, thefarmcookingschool.com, has everything you need including information about market times and class schedule. And be sure to follow us on social media @thefarmcooks. Questions? Send them over to kendra@thefarmcookingschool.com.
Like what you’re hearing? Hooray! Subscribe to our podcast on iTunes and leave a note!
Til next time - cook well and eat your vegetables!
Episode 103: Friends of The Farm Cooking School
Jan 30, 2019
Since 2014, The Farm Cooking School community has grown to include a range of culin-ag experts (culinary meets agriculture, get it?) These experts teach, advise, and supply our school with deliciousness and have really become a crucial part of the cooking school family over the past few years.
First, we get into it with longtime friend and butcher, Bryan Mayer (check out Bryan’s new venture with Kunoa Cattle Co here). Then we visit our friends Evan and Tatiana Dale who live just two miles away at Goat Hill Farm. All this talking makes us thirsty… so, we open a bottle with our sommelier, Carol Berman.
Episode 102: Putting "The Farm" in The Farm Cooking School
Jan 16, 2019
Segment 1: Kendra interviews Malaika Spencer
Segment 2: Karl interviews Amanda Midkiff
Segment 3: Shelley uses zucchini - seconds and non - to create two delicious dishes
Episode 101: Welcome to The Farm Cooking School Podcast
Jan 06, 2019
On today’s episode, we introduce you to The Farm Cooking School and the masterminds behind it: Ian Knauer and Shelley Wiseman. We’ll go into the kitchen with Ian and talk sourdough - like really, really amazing sourdough. And finally, we’ll speak with the one and only Fabrizia Lanza of the Anna Tosca Lanza Cooking School in Sicily.
Segment 1: How this community, here at the farm, came together. (1:13)
It was a natural next step for both of the school’s founders - Ian & Shelley - who (as you’ll hear) have quite an interesting history together. Wherever their roads led them in the past - editing at Gourmet under Ruth Reichl, a show on PBS, staging in French kitchens, and owning a cooking school in Mexico City - they ended up here. In our first segment, Ian and Shelley sit down and talk about the creation and evolution of how The Farm Cooking School came to be!
Segment 2: Sourdough. (15:42)
Baking and breaking bread is a common thread which knows no borders, status, or time. If nothing else, the human race has bread in common. It’s a symbol of peace and a snapshot of the environment from which its yeast feasts. In our second segment, Kendra goes into the kitchen with Ian to get intimate with sourdough.
Til next time - cook well and eat your vegetables!
Segment 3: The one and only, Fabrizia Lanza. (32:20)
In October 2018 we had the distinct honor of hosting Fabrizia Lanza for a special farm to table dinner featuring recipes from her cookbook Coming Home to Sicily. This was special to us because we were able to hear her perspective on running a cooking school in Italy - but more importantly, her passion and emphasis on teaching people about local food ways. In our final segment, Shelley sits down with Fabrizia the morning after the dinner to talk about all of these things and more.
Be sure to watch Fabrizia’s beautiful documentary, Amuri: The Sacred Flavors of Sicily, here.
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