Makein’ BaconFest – Jamie Salyer, Lindsay Barrett


Where better to celebrate a Bacon Fest than at Mulvaney’s B&L in Sacramento, the Farm to Fork Capital of America.  Delicious and innovative pork dishes are served as specials on menus all week, throughout the city, culminating in a competition to show what top chefs can do when provided half a hog to prepare their best pork dishes, and bacon. The 2020 BaconFest Champion is Matt Brown of The Golden Bear! with a winning serving of pork dim sum: a pork and mushroom shumai and a pork bao. The real winners were everyone that got to try all the wonderful dishes from outstanding Chefs. The pork was straight from the farm of Rancho Llano Seco near Chico.  Lindsay Barrett and Jamie Salyer of Yano Seco join Farm To Table Talk to tell what  today’s consumer wants to know: beyond just tasting good, how the pigs are raised, fed and treated,  before they become the star attraction of a proud chef’s menu.


Eco Farm: Honest Sources – Anne Ross


For forty years EcoFarm has convened leaders, researchers, farmers and fans of organic food and farming at the Asilomar Conference Center in Pacific Grove California. At the  2020 Vision event over 1,000 attendees came to discuss the opportunities and challenges for the future of organic food and farming. Recent Farm To Table Talk  and keynote speaker Bob Quinn offered 5 big solutions to becoming “chemical free in 43”. Two other keynote presentations that also earned standing ovations were by Dr. Jonathan Lundgren on transforming science for a regenerative agricultural revolution and Leah Penniman the author of Farming While Black. Both have agreed to be guests on Farm To Table Talk.  The workshop on mending broken parts of the Organic program featured Anne Ross, the Director of International Policy for the Cornucopia Institute.  At EcoFarm we speak with Anne about addressing dishonesty in global sourcing, when “organic” grain isn’t really organic.




Blame Cows for Climate Change? – Dr. Frank Mitloehner


It is becoming common to hear  celebrities tell the public that they must cut back on  meat and dairy consumption for the good of the planet.  Whether consumers believe the “expert” advice of their favorite performer, the majority of the public does believe that climate change is deadly serious, but are livestock raised for our meat and dairy products to blame?  While ruminant animals (beef, dairy, sheep, and goats) do produce green house gases, the amount produced varies greatly depending on production practices.  It’s another reason to know where and how your food is produced. Dr. Frank Mitloehner is the Director of the AgAir Quality Center at the Department of Animal Science at UC Davis.  Farm to Table Talk returns to this previously published podcast with Dr. Mitloehner because he so clearly explains what we should consider in making diet choices based on climate impact assumptions.  Additionally Dr. Mitloehner reminds us that a very small fraction of the earth is suitable for Agriculture and only a fraction of that is good for anything but livestock grazing. It’s one of a number of key facts we have to keep in mind as the Earth gets hotter and more crowded.

Chef’s In The Barn – Stephanie White

Accompanied by occasional sounds of moos, oinks, clucks and baas , a big old barn in Ohio is the surprising base for cooking classes and state of the art learning experiences where chefs and other food and wellness educators make sustainability and mindfulness into a delicious and edifying experience. The Teaching Kitchen at Turner Farm was built in consultation with the Culinary Institute of American for cooking classes geared toward using fresh-grown ingredients in such a way that promotes bodily health and mental well-being.  The Barn kitchen also hosts the University of Cincinnati Center for Integrative Health and Wellness to teach medical students and other health professionals valuable nutrition information, culinary skills and self-care practices. Providing the link between those who want to learn about nutrition and stewardship of the land is  Stephanie White, Turner Farm’s Chef and Culinary Manager. Stephanie grew up in Connecticut, experienced organic farming in Maine and graduated from the Culinary Institute of America in New York and studied food cultures in Germany, India and Ireland.  From a loft above the kitchen in the barn Stephanie explains the ways to truly connect consumers with their food, literally farm to table.

Preserving the Given Life – Abby Lundrigan & Danny Losekamp

Will we preserve the Agrarian way that Wendell Berry calls “the given life”?  Farms and non-profits throughout the Country are stepping up to that challenge.  In the Ohio River Valley, Turner Farm is all in to preserve the way of life of a certain kind of agriculture. Appropriately located on “Given Road” in Indian Hills on the outskirts of Cincinnati, Turner Farm teaches responsibility to the earth and to the land we have stewardship over–existing to take care of what we’ve been given and to educate consumers and aspiring farmers. Their work assures that there will be a place for people to connect to their food and to the land for perpetuity.  Danny Losekamp started thinking about these needs while he was still a soldier serving in Iraq.  Abby Lundrigan was an art history major who decided her best future would be on a farm. Today Danny is Turner Farm’s Manager of Livestock and Pastures and Abby is Crop Production Manager. They join us for Farm To Table Talk.

Go Goat Go – Aaron Steele


Could goats provide solutions to challenges such as: extra income, a new livelihood, chores for the kids, lower carbon foot print, poison ivy, forrest fire risks and even climate remedies, a bite at a time?  In Central Iowa, Aaron Steele has become a believer and then a founder of a new business based on these beliefs. When Aaron and his family moved in to a new home with 3 and half acres, he had no experience with animal agriculture.  Facing noxious weeds on the perimeter of his property, he decided to try a few goats. Besides it would be good for his boys to have outside chores to do. Inspired by the their experience with goats the idea of a targeted goat grazing business took hold and soon Goats On The Go became a reality.  Aaron shares the journey from hobby, to supplemental income, to a new business with affiliates in 10 states. Along the way they have learned that there is hardly anywhere that goats wouldn’t help.

High Cost of Cheap Food – Bob Quinn

“Cheap food comes at a high cost” says Bob Quinn, a progressive leader in promoting organic and sustainable agriculture throughout the state of Montana, United States, and world.  He grew up on the family farm in Montana when no one thought twice about what he now calls “chemical agriculture”. Today he challenges us to be “Chemical Free by 2043”.  His journey and commitment to this goal is inspiring.  After finishing a PhD in plant biochemistry, Bob  Quinn took over his family’s conventional grain and cattle farm in 1978, started experimenting with organic production in 1986, used the last chemical application on the farm in 1988, and was 100% certified organic by 1991. As demand for organics grew, Bob discovered that with time-tested practices like cover cropping and crop rotation, he can produce successful yields—without pesticides. With his company Montana Flour & Grains, he introduced the domestic natural food industry to an ancient Egyptian wheat called khorasan which is similar to durum wheat and marketed under his own brand name, KAMUT®. The brand name helps to preserve the ancient grain and guarantee it is not genetically modified or altered. Bob recently co-authored the book Grain by Grain: A Quest to Revive Ancient Wheat, Rural Jobs, and Healthy Food. Bob’s challenge to the next generation is to walk through the door that the pioneers of organic opened and reintroduce the world to healthy, flavorful eating–CHEMICAL FREE BY ’43!

Urban Farming – Rashid Nuri

Farming no longer just happens in the country.  It’s increasingly taking place in cities around the globe.  Whether it’s to feed a family or generate additional income, seeds in the ground, attentively cultivated to harvest is making a difference.  At home in Atlanta Rashid Nuri is continuing to promote urban agriculture as he has for over 40 years all over the world.  He has shared his perspective and experiences on Ted Talks and in books, most recently including “Growing Out Loud – Journey of a Food Revolutionary”. Rashid offers solutions for failures of the food system and how an urban inclusive food system will cultivate social and environmental sustainability. With a Masters Degree in Soil Science Rashid Nuri has managed farms, global agribusiness ventures, community development projects and a large department at the US Department of Agriculture. This journey and decades of urban farming have have instilled a passion that he shares in his conversation on Farm To Table Talk.



Meat Lab to Table – Dr. Keri Szejda and Al Banisch

“Meat” doesn’t necessarily have to come from animals any more.  Protein alternatives from plants have been in the market for decades and have become popular of late as restaurants and their consumers are finding plant based meat products are appealing for a number of reasons. The next new thing in protein options will be meat produced in laboratories from animal cells.  Potentially there will be more meat derived from fewer animals with fewer issues. Since over a dozen companies are racing to produce and market these new meat  products, there is a basic need to agree on what to call them. Extensive consumer research has concluded that “Cultivated meat” is a better name than descriptions such as “lab grown” or “cell based”. To explain the journey to name this game changing food technology, Farm To Table Talk is joined by Dr. Keri Szejda, Senior Consumer Research Scientist at the Good Food Institute and Al Banisch, Executive Vice President, New Product Strategy and Insights with Mattson.  In the near future, meat eaters will enjoy their favorite meat, that will have started as animal cells grown in a nutrient rich environment- farm to table by way of a scientific laboratory.



Organic/Conventional Global/Local – Tom Knowles, Chico Rice


Can a farmer be both a producer of a global commodity and organic wiwth local branded product available at the Farmers Market and on-line?  The answer is Yes when the question is put to Tom Knowles whose family has grown rice in Northern California for over 100 years. Too often in Agriculture organic and conventional systems are viewed as the enemy of each other.  It doesn’t have to be that way since, done right, there is a place for both systems. Tom Knowles family has been raising rice in northern California that often makes its way from their fields to a tables in Japan. Then they decided to also grow organic rice and open a whole new venture, Chico Rice, with their own milling of blonde rice (between brown and white) and marketing at farmer’s markets and on line.  The combination of traditional conventional and niche organic is working and gives this farming family a base they hope works for another 100 years.