David Dolginow is the co founder/ owner of Shacksbury Cider based in VERGENNES, Vermont.   He has help build Shacksbury with his co founder Colin Davis to be a forward thinking modern company with a stone ethos of collaboration partnering with all sorts of other producers, artists and farmers…and they have forged a new partnership with Krista Scruggs ZAFA wines opening Co Cellars in Burlington,   Past and current collaborations include:::: Vermont natural wine maker, author and Diedre Heekin from La Garagista  Other Cider producers: Petritegi Sagardoa in the Basque country Spain ..read more

Jeremiah Stone is the chef/partner at Contra, wild air, and una pizzaria napoletana. He and his partner Fabian Von Huuske just released their first cookbook, “A Very Serious Cookbook.” I was in NYC and went to the slick, new una pizza and talked shop, the cookbook, and collaborations.  BUY “A VERY SERIOUS COOKBOOK”:: https://www.amazon.com/Very-Serious-Cookbook-Contra-Wildair/dp/071487602X/ref=sr_1_1?ie=UTF8&qid=1541604538&sr=8-1&keywords=a+very+serious+cookbook Check out Jeremiah on Instagram: https://www.instagram.com/chefjeremiahstone/ And his restaurants: CONTRA: Insta: ht ..read more

I went to London and I met up with Mike Knowlden and Josh Pollen from Blanch and Shock.  They have a studio kitchen that is the hub for research on lots of different creative food projects they have going on . They also use the space to host monthly dinners, workshops, tastings and a range of other events.  They are very interested in what they call the “British Palate”. They forage and use lots of lesser known ingredients like Alexander Seeds, Hogweed, and lots more.  We get into some of the interesting events they have cooked like “the brain banquet” where they were “asked to ..read more

Ethan West owns and operates The Republic Of Vermont in Goshen, VT.  He taps 4,000 sugar maples and has an apiary in the Champlain Valley. His maple products are all certified organic and his honey is raw and treatment free. We get into everything that goes on during the sugaring season, and what it takes to keep an apiary happy and healthy.  We also have a new segment! It's called Eva's Update with Eva Sommaripa from Eva's garden in South Dartmouth, MA. She lets us know whats going on down on her organic herb farm. Check out the Republic Of Vermont Website to buy any of their Produ ..read more

Rowan Jacobsen is a James Beard Award Winning author of seven books, and writes feature articles for Outside Magazine, Harpers, Mother Jones, Vice, Lucky Peach, Food and Wine and many more!  Visit his website to read some of his feature articles::::::::::::: RowanJacobsen.com  FOLLOW ROWAN ON:: Twitter: https://twitter.com/rowanjacobsen HIS BOOKS ARE ON AMAZON:: https://www.amazon.com/Rowan-Jacobsen/e/B001IOBDH6/ref=sr_ntt_srch_lnk_1?qid=1528640995&sr=8-1 ..read more

Jamie Bissonnette is a cook. He’s a cook’s cook. He hustles. He gets in it. He works hard and he loves it. He won the James Beard award for Best Chef in the Northeast, he was the Food and Wine People’s Best New Chef. He is killing it. He is the chef partner of Toro in boston, NYC, Bangkok, and Dubai, Coppa in Boston and Little Donkey in Cambridge. All the restaurants are on fire. Great reviews, they’ve won all the awards. We talk about his beginnings, where he learned valuable lessons, how he likes to travel and what he thinks of yelp. READ THE New York TIMES REVIEW OF TORO NYC:: https://www.n ..read more

I don't know much about wine. But I like to drink it every now and then.  Most of the stuff that I like falls into what a lot of people are calling "Natural Wine".  It's the hotness.  SO I talked with David Mitchell from Miss Wines all about his definition and he talks about his passion for history and wine.   In this conversation we get into it but what important to him is that the wines are made using natural farming, small production, and minimal interventions both in the vineyard and cellar.  We cover a whole lot of stuff from history and how it impacts winemaking ..read more

John Wang is the Regional Director on the North Share for The Food Project. John is a member of the steering comitee and has been working to develop the newly launched Lynn Grows initiatve which is working to create a better food system in Lynn.  https://youtu.be/9TrjW2Zghbk   find out more on the Lynn Grows Website: https://www.lynngrows.org   MORE ABOUT THE FOOD PROJECT FROM THIER WEBSITE:: http://thefoodproject.org   Creating personal and social change through sustainable agriculture   Our Mission The Food Project's mission is to create a thoughtfu ..read more

Anne is a four time women’s national spearfishing champion.   There are meets that happen a few times a year where you go out the fish that you catch count as points. The meets are timed and the more fish you get, and the bigger fish, the more points you get. So she is good at spearfishing.    I went to Anne’s house in Watertown on marathon Monday to interview her for Cooking Up A Podcast. Her house is is small simple place right near the Charles river. She has a small yard with all the extra space filled with raised beds and chicken wired patches of freshly tilled earth for ..read more

This week we talk all about Peru! Mateo Campesino imports coffee beans and Cacao straight from the “eyebrow of the Jungle” right above the Amazon in the Andean mountains .  Mateo goes to Peru and works with these remote farmers to help them refine their processes to increase the quality of the final products.  His foal is to connect family farmers from these places with artisan producers and consumers, guaranteeing fair prices for the farmer and providing the market with the highest quality products.  Mateo is super passionate about food and Peru and he is very eager to share h ..read more