We’re The Ones – Chef Mollie Englehart

“We are the ones we have been waiting for” to improve the food system says Chef and farmer Mollie Englehart. Rather than wait for a government agency to fix what’s wrong, consumers make the vote that counts when they purchase food grown right from farms or restaurants they can trust. Raised on a small farm in New York state there was college, music, poetry and restaurant transitions before Mollie became a farmer closing the loop –recycling wasted food from the restaurant kitchens to their own LA area farms for compost producing rich soil and more food grown to return to the restaurant kitchens. Building community, growing sustainable food, practicing regenerative agriculture and cultivating new ways of thinking is now extending from California to Texas where regenerative ranch life is being shared in the heart of Hill country.





Virgin Oil Regenerates – Matthieu Kohlmeyer

Oil is just one letter short of being a four letter word as processed foods in general are widely condemned. Yet there are good-for -you virgin oils such as walnut, olive, grapeseed, avocado, sesame and others that are not fully refined, stripped of nutritional benefits.   Matthieu Kohlmeyer knows good oils start with good farming. He set out from France for Northern California to build a company from scratch taking high-quality walnuts, drying them, and then toasting them in custom-made, French cast-iron kettles before pressing them to extract pure, “virgin” oil. At the time  walnut oils available in the United States were overly heavy or diluted with cheaper oil. Consumers took to La Tourangelle’s trich tasting, artisan oil full of “good-for-you” omega-3 fatty acids. From the farm to our tables, byproducts of well grown produce such as non vegetable virgin oils offer flavor, nutrition and climate smart production for consumers who care more than ever. www.latourangelle.com

Humane Washing – Andrew DeCoriolis

The public is concerned about the accuracy of food marketing, particularly  antibiotic usage in animal products according to research by Food Forward. Promoting the illusion of exceptional animal treatment and practices while masking industrial conditions under which animals are raised and slaughtered, is called humane washing. Andrew DeCoriolis, Executive Direcror of Food Forum explores Americans’ knowledge of and expectations for meat labeling, support for transparency and regulation of meat industry marketing around issues like antibiotic usage, and the extent to which marketing misleads the public. www.foodforward.com

Multi Farm CSA — Rachelle Gould

For local food, what if the Farmers Market could come to you? That’s the idea that Rachelle Gould had when she started a multi farm CSA  in Red Bluff CA with the concept of collaboration over competition. There was an immediate response from neighboring towns and counties to receive local produce and protein from area farms. The multi farm CSA model is open for anyone including individuals with a love for local food but do not farm, farmers that are looking to increase revenue and customers, or co-ops of farms. Field to Fork Tehama, LLC is a multi-farm CSA that provides members with a weekly box filled with vegetables, fruit and protein that are currently in season. www.fieldtoforkca.com

We Can Reduce Warming – Frank Mitloehner

Reducing methane reduces warming. Methane is nothing more than energy that instead of off-gasing in to the atmosphere can be captured to use for transportation and other benefits–converting a liability into a utility.  Livestock, not only cattle, contribute to methane off-gasing now but less in the future when as a result terperatures will be go down. Technologies and new research are providing the new solutions ranging from methane digesters on farm manure holding lagoons and non-gmo genetics to breed low methane animals. At the center of these develoopments is Clear Center at UC Davis, under the direction of Dr. Frank Mithourner who joins Farm To Table Talk to shares the learned facts and  promise of better climate future.  www.clear.uc.davis.edu

Non GHG Ostrich -Alexander McCoy

As radical weather continues, Earth friendly protein may increasingly be found on shopping lists and menu plans.  If the taste and nutrition of bovine products without concerns over the potent Green House Gas methane is a priority, Ostrich will earn a try. Alexander McCoy discovered  Ostrich when he was working in Africa and preparing for an iron man competition.  He loved it and ran his best time.  Back home in Idaho he couldn’t find ostrich for Christmas dinner for his family, so after also becoming sold on the taste and nutrition of ostrich, he decided to change careers and produce ostrich–American Ostrich Farms.  www.americanostrichfarms.com

Becoming Neutral – Marcus Lovell Smith

A carbon neutral food system can become the shared goal of farmers, consumers, processors and retailers.  Marcus Lovell Smith, the CEO of Neutral Foods believes we can drive more change with food than anywhere else and that decarbonizing food is essential to our future.  Consumers are ready to improve their own personal carbon footprints and their food choices can add up to major positive impact, even more than driving an electric car.  Some day supermarkets could even have have carbon neutral food aisles in response to consumer demand. Neutral Foods debuted nationally in 2021 with organic whole and 2% milk products that are now available in more than 2,000 grocery stores from coast to coast.  They partner with family farms that join the climate change fight with innovative on-farm projects. eatneutral.com

True Costs True Values – Matt Maier

The true cost and true value of food should consider more than just price and yields. Saving our food systems from collapse will need smaller farms, regenerative practices, multiple species and strong enough markets says Matt Maier the chief farmer/owner of Thousand Hills Lifetime Grazed 100% Grassfed Beef. Nourishing soil, plants, cattle and people begins with  producers ranging from Oklahoma to Minnesota who have shared views of leaving the land better.  Matt Maier saw that the welcome chaos of nature has disappeared from too much of today’s farms and ranches. Their regenerative venture with product available in all 50 states is allowing consumers to vote with their dollars for authentic regenerative practices.  https://thousandhillslifetimegrazed.com/our-story/

Local Shrimp Farms – Steve Sutton

If you want a small sustainable farm but don’t have the land why not grow shrimp?  Shrimp is a popular food but travels a long way to the table, changes hands frequently, is frozen and thawed repeatedly and likely has been raised in less than ideal circumstance. Steve Sutton had a vision of a better way as he learned shrimp farming in Asia before establishing Transparent Sea to grow shrimp for local, particular customers. The first facility is in a warehouse in Los Angles that receives hundreds of thousands of baby shrimp that are grown out to sell as prawns to local restaurants and stores. Shrimp are consumed everywhere so why not grow them everywhere? When you dream of having a small farm, maybe you should think small, with shrimp, anywhere. www.transparentsea.com

Sounds of Silent Spring – Elizabeth Hilborn, DVM

Over 60 years ago Rachel Carson warned of “Silent Spring (s)” to come  from the harms of indiscriminate use of pesticides. Since then the threatening big picture has broadened to position the Earth in the current period of the Sixth Extinction.  Extinctions are gradual but silence can be sudden as it seemed to honey bee veterinarian Elizabeth Hilborn who had to solve a mystery of what killed animals on her North Carolina farm. When she identified the cause, solutions and hopeful signs, it led to writing a book with a message:Restoring Eden.