The Wild Abundance Radio Show
By Heather Hathaway and Larry Kurtze
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The Art of Cheesemaking | On the latest episode of Wild Abundance we journey to nearby Pennsylavania for a lovely and lively exploration of artisan cheesemaking with Melanie of Keswick Creamery. Highlights include: From cow to cave - the artisan cheesemaking process Melanie's career inspiration Happy cows don't need California, just grass and sun Raw milk rules! - rich in color and flavor Dairy seasonality - delicious variety The aging process Creativity in cheesemaking Market synergies - look at us using that corporate-speak! What is Keswick cooking up for the future? Bringing the cows downtown - community action These cows have a name - family life on the farm Keswick Creamery creates handcrafted farmstead cheeses in Newberg, PA from milk produced on our grass-based farm in a humane and sustainable way. Find out more at http://keswickcreamery.com/. | 5/19/11 | Free | View In iTunes |
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Wild Abundance gets crunchy with Michele of Michele's Granola | In our latest episode of Wild Abundance we sit down with Michele Thornett of Michele's Granola to celebrate her artisan creations and learn about her evolution from homespun business to commercial kitchen. Highlights include: Michele's story - it began at home Farmer's market testing ground Varieties, flavors and ingredients Sourcing the freshest and best The rhythm of the day in the kitchen Granola vocab - chunk and shake Organic expansion What's the buzz?! That crackling sound you hear is audio static - however since we believe that everything is energy - we hear the energy of our upper limit problem - the human tendency to create something to limit life's pleasure and enjoyment. We were just having too much fun! For more information on what caused this static and to explore any static in your life, read "The Big Leap" by Gay Hendricks MICHELE'S GRANOLA is all-natural, artisanal granola, handmade in Michele's small batch bakery in Maryland. Michele's Granola is made from scratch with premium all-natural and organic ingredients, slow baked to a crispy golden brown, and delivered practically right out of the oven, resulting in its distinctive homemade quality and incredibly loyal customer following. Michele Thornett began her granola business at a farmers market in 2006, and five years later she and her granola team are as focused as ever on the exceptional taste of their products. Special care is given to each batch they bake to ensure maximum freshness and consistent homemade flavor. They are committed not only to providing a delicious, wholesome breakfast experience, but also to running an authentic and environmentally conscious business. Product and purchasing information is available on their website at www.michelesgranola.com. | 4/26/11 | Free | View In iTunes |
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Spring's Wild Bounty - Ray LaSala of the Mycological Association of Washington | On our latest show we relax at home in Rockville, Maryland with Ray LaSala, president of the Mycological Association of Washington, to explore an exciting topic of the spring season: mushrooms and foraging. Highlights from this episode include: Spring's wild bounty - morels! Staying safe while foraging - don't just eat random stuff in the woods Mushroom tales Wild picking in the Washington area You need more than a book - foraging for beginners Preserving, cleaning, cooking and savoring mushrooms and wild foods The wild abundance of the woods: greens, mushrooms, fruit, nuts Finding the good stuff MAW event information | 4/18/11 | Free | View In iTunes |
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Midwestern Magic - Bill Kurtis of Tallgrass Beef | In the latest episode of Wild Abundance - we travel back to our roots in Chicago for a beautiful conversation with legendary newsman Bill Kurtis of Tallgrass Beef. We discover the magic of the prairie, Bill's journey from journalist to sustainable rancher and the benefits and delights of grass fed beef. Highlights include: Is this voice familiar? Journey to the prairie - the Tallgrass story From pasture to plate The dismal alternative - what happens on the feedlot A calf's life Cooking & enjoying grass fed beef Carrying the movement - restaurant and chef connections A vision for change - scaling in the future The magic and wonder of life on the ranch Tallgrass Beef is a grass-fed and grass-finished beef company out of Sedan, Kansas founded by journalist, rancher and conservationist Bill Kurtis. Find Tallgrass online at www.tallgrassbeef.com, in supermarkets in Chicago or in fine restaurants around the country. The grass-fed beef revolution is here, and Tallgrass Beef Company is leading the way. We invite to explore our site to learn the benefits of grass-fed beef, and why we believe our grass-fed beef is healthier, tastier, more environmentally responsible, and more humanely raised than any grass-fed beef available anywhere. When it comes to 100% grass-fed beef, Tallgrass Beef sets the standard. | 4/3/11 | Free | View In iTunes |
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Bernie Prince of FRESHFARM Markets | We enjoy an afternoon of glorious weather and conversation with Bernie Prince of Freshfarm Markets in Washington, DC. We celebrate the wild abundance of the market, and hear tales of the people and the fresh, local foods that make market day so exciting. The winter market - a surprising bounty Freshfarm evolution - from one market to eleven Wild Abundance indeed! - the variety and bounty of the market Through the sieve - Freshfarm producer vetting Farming trends - young farmers, integrated pest management You never know who will show up at market! Favorite foods and market finds Getting kids to eat kale - education and charitable programs Expansion plans Fresh is best - affordable food for everyone Restaurants and chefs at market The mission of FRESHFARM Markets is to connect city dwellers with farmers and their locally grown food, educate the public about food and farming issues, provide vital economic opportunities for farmers, and celebrate the Chesapeake Bay watershed region’s agricultural heritage and bounty. FRESHFARM Markets started with one farmers market in the Dupont Circle neighborhood in 1997 and currently operates 11 producer-only farmers markets in DC, MD and VA. Programs of FRESHFARM Markets include: Chef at Market, Market Gleaning, FoodPrints local foods and gardening program, and Double Dollars for low-income families to purchase fresh foods at markets. Bernadine Prince is co-founder and co-director of FRESHFARM Markets. FRESHFARM Markets is a 501c3 nonprofit organization. More information at www.freshfarmmarkets.org. | 2/25/11 | Free | View In iTunes |
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Joel Salatin of Polyface Farms | In our latest episode, Wild Abundance travels to Swoope, Virginia for a fun and fascinating conversation with Joel Salatin of Polyface Farms. Polyface is truly one of our favorite sources of amazing local food! In this conversation we do learn that there are a strangely high number of acres of American soil devoted to raising horses - but tune into to hear the real juicy meat of the show: Local food catches fire! The Polyface Story - economy, environment and emotion "Bad Trip" - Joel's scoop on industrial farming Sustainable farming - respecting nature and life Sweet Soil - Creating a terrain of health Disease is easy - pathogen friendly food supply Taste Matters - pastured food is beyond delicious Seasonality at Polyface - healthy for farm and family Protecting Consumer Freedoms - Joel on the Weston A. Price Foundation Saving You From Nature - the great irony of "food safety" Good food production is romantic and beautiful About Joel Salatin and Polyface - "The Farm of Many Faces": Polyface, Inc. is a family owned, multi-generational, pasture-based, beyond organic, local-market farm and informational outreach in Virginia's Shenandoah Valley. We produce: Salad Bar Beef Pigaerator Pork Pastured Poultry (Eggs, Broilers, Turkeys) Forage-Based Rabbits Forestry Products We are in the redemption business: healing the land, healing the food, healing the economy, and healing the culture. Writing, speaking, and farm tours offer various message venues. Experience the satisfaction of knowing your food and your farmer, building community. We are your clean meat connection. Joel Salatin is unarguably the world's foremost voice on local, sustainable and artisanal farming. A prolific writer, speaker and advocate, Joel has been featured in the movies Fresh and Food, Inc. as well as in Michael Pollan's book, The Omnivore's Dilemma. His own writing includes the new release The Sheer Ecstasy of Being a Lunatic Farmer as well as Everything I Want to Do is Illegal, You Can Farm, Salad Bar Beef, Holy Cows and Hog Heaven, Pasture Poultry Profits and Family Friendly Farming. Visit Polyface online at: www.polyfacefarms.com | 2/14/11 | Free | View In iTunes |
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Wild Abundance joins Rishi for a spot of tea | Last week Wild Abundance braved the midwestern cold to talk about one of our most favorite things - Rishi Tea! We sat down with co-owner Ben Harrison to celebrate: Loose tea - fuel for peak moments Tea 101 - categories, varieties and flavors Ben's starting points - navigating loose tea as a novice First Flush - not what you may think Not too tricky - loose versus bagged tea Brewing the perfect cup - one of the universe's great riddles Relationships at origin - Rishi's signature style Commitment to organic, fair trade and sustainable cultivation Is tea grown domestically? What's next at Rishi Stop settling! - Finding Rishi near you Rishi Tea offers organic and Fair Trade Certified loose leaf teas, imported fresh each season and direct from origin. Traveling thousands of miles each year to work hands-on with tea growers allows Rishi Tea to produce rare and authentic loose leaf teas that offer an unparalleled level of freshness and quality. Taste true tea with over 200 loose leaf teas, including 7 First Place winners at the 2010 North American Tea Championship. www.rishi-tea.com | 12/22/10 | Free | View In iTunes |
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The Abundance of Ghee | Last year we discovered the culinary magic of ghee and have been enjoying it ever since. In the latest episode of Wild Abundance we sit down with Ancient Organic's Peter Malakoff to talk about artisan ghee and other fascinating topics: Ghee - the essence of the essence of the essence Cow wealth Cooking with ghee Assimilation - digestion, absorption and assassination Seasonality of ghee Ayurveda and ghee - creating balance It starts with Straus Good vibrations - creating ghee in the ancient tradition Eating for your type in Ayurveda Ancient Organics was founded by Peter Malakoff and is part of a life long practice and inquiry of optimum life. What began as a natural attraction to Vedic culture, quickly blossomed into rigorous studies of the ancient religions of the world. Learning Sanskrit to further his depth of understanding by reading the original texts without translation has sent Peter around the world as a lecturer and participant in the abundant gifts of life. Applying the laws of cause and effect to the body through Ayurveda was a natural progression. In 2004 he received a degree from Kalidas University in Ayurveda which became the foundation for continued education in the causes of health and disease of the body and mind. Peter returned to the US with this vision: The Ancient, Indigenous traditional, seasonal and local foods used in the past, properly used, will bring health in the present. Today, we help manifest this philosophy through making the finest ghee in the world. We source the best raw materials and uphold strict methods of preparation to provide an artisanal cooking oil which celebrates the principles of quality with no exceptions. Ancient Organics Ghee is a healthy cooking oil distilled from cow's milk. The essential fat of ghee is regarded by many cultures as a critical part of a balanced diet and has been prized for thousands of years for its nutritional value, high flash point, and rich flavor. Ghee can be used for all your cooking needs, from sautéing to baking. Make Ancient Organics Ghee your primary cooking oil and feel the difference! We source the best raw materials and uphold strict methods of preparation to provide an artisanal cooking oil which celebrates the principles of quality with no exceptions. Try it and experience for yourself what makes us #1 For more information, or to order, please go to our website: www.ancientorganics.com | 12/13/10 | Free | View In iTunes |
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Dolcezza shares gelato with Wild Abundance | Wild Abundance paid a pre-Thanksgiving visit to Dolcezza gelato in Georgetown for a delicious conversation with owners Robb and Violetta. Some tasty bits of this episode include: Sweet sampling It gets down to the fat - gelato versus ice cream and sorbetto Developing unique recipes and flavor combinations - Robb's inspirations A seed planted in Argentina - the Dolcezza story Ingredients - a beautiful local and seasonal evolution Belief - the most important base ingredient The people need gelato - distribution farmer's markets, restaurants, Whole Foods Really?! - popular flavors What's next for Dolcezza Work, life and happiness Dolcezza is a charming little gelateria located in Washington DC, serving daily-made artisanal gelato in three cafes and several downtown farmers'markets. We produce small batches of hand-made gelato every morning in our Georgetown shop, using the best available ingredients: local fruits, herbs, eggs, cheese, milk and cream. Combining old-world methods and a curiosity for innovation, we create an exquisite gelato with a conscience. Most ingredients are grown locally by our farmer friends, who hand-pick their produce at peak ripeness before bringing it to the market the next day. We squeeze the citrus one by one, melt the chocolate, infuse the herbs, grind the spices and roast the nuts, all with our own hands, every step of the way. Creating an artisanal product has taught us to measure time with the seasons and to stay close with our local farmers as they bring us beautiful bounty from their land. Our philosophy is simple. Be curious. Be spontaneous. Play with your food. Support local farmers and make exquisite gelato. | 11/29/10 | Free | View In iTunes |
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Chef Alex Young of Zingerman's Roadhouse | This episode of Wild Abundance finds us back in one of our favorite food towns, Ann Arbor, MI where we talk to James Beard nominated Chef Alex Young at Zingerman's Roadhouse. Among many flavorful topics we discuss: Creating the Roadhouse - an appreciation of American foodways Menu Ambitions Developing Recipes - food intuition, crafting the perfect donut Ingredients the Zingerman's way - full flavored and traditionally made Cornman Farms - the farm in Chef Alex's backyard Intuitive Service Sourcing - chickens without borders A Day in the Life of Chef Alex - passionate devotion to the restaurant and farm Cheap food - the opposite of wild abundance Favorite Foods The Roadhouse is the 7th business in the Zingerman’s Community, joining the Deli, the Bakehouse, Catering, Mail Order, ZingTrain, Coffee Company and Creamery. As with everything we do, the Roadhouse focuses on traditional, full-flavored food. In this case, we’re working to bring as many of the great traditional tastes of North America to Ann Arbor eaters as we can possibly find. Over the last four years, we’ve had a great time learning ever more deeply about American cooking traditions and tastes, trying country hams, oysters, cheeses, wild game, great free-range antibiotic-free pork, real pit barbecue, stone-milled organic grits and much more. The results of all our learning are extensive and the good news for you (we hope!) is that there’s a wide range of really good American food for you to try. Things like: Really great fish (although you can’t see it from just looking at a menu, there really are big quality differences in fresh fish and you really can taste the difference!). Pit-smoked Eastern North Carolina barbecue. An array of fresh oysters from all three coasts. From really amazingly delicious hamburgers (From Niman Ranch beef, ground fresh and hand-shaped every day) to Tennessee-style buttermilk fried chicken. Homemade macaroni and cheese made with Martelli (I know it’s not American but it’s so darned good that I can’t justify not using it . . . ) macaroni, raw milk Vermont Cheddar and a homemade cream sauce. Crab cakes made from fresh Maryland crab. Great grits from South Carolina, really wild wild rice from Minnesota, Pennsylvania Dutch creamed corn (made from traditional dried corn). We also bring an abundance of local produce to the Roadhouse. We’re particularly exicited about the meats and the heirloom varietals of tomatoes, peppers and more that we grow at our own Cornman Farms just up the road in Dexter. | 11/1/10 | Free | View In iTunes |
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The Craft of Kombucha with Bryan Bertsch of Deane's Kombucha | Delicious, effervescent and flowing with energy. Wild Abundance takes the mystery out of Kombucha in a fascinating discussion with Bryan Bertsch of Deane's Kombucha in Minneapolis, MN. In this episode we learn: What is Kombucha? Creating Kombucha - crafting a living beverage Bryan's path to Deane's Kombucha controversy - brewing around the country Health, vibrance and Kombucha Caffeine As always, ingredients matter Kombucha consciousness Deane’s Kombucha offers a fresh, local alternative for your Kombucha enjoyment. Each oak barrel brewed batch is hand crafted using the finest organic ingredients. Every bottle is crisp, effervescent and filled with helpful probiotics and enzymes for health and vitality. Raw, organic and delicious...Enjoy one today! Find out more about Deane's Kombucha at www.deaneskombucha.com. More information about Bryan and his Kombucha classes can be found at www.bryanbertsch.com. | 10/6/10 | Free | View In iTunes |
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Wild Abundance takes a coffee break with Andrew Kopplin | Wild Abundance takes a coffee break with Andrew Kopplin, artisan coffee enthusiast and owner of Kopplin's Coffee in St. Paul Minnesota. In this caffeine fueled discussion we talk with Andrew about: Border friction in the Twin Cities - careful there wanderer! The coffee spectrum - commercial versus artisanal The craft of coffee - each step in the process matters Pausing to savor coffee...and life Andrew's journey of creating Kopplin's Sustainability values Regional variations in coffee Getting the artisan coffeehouse experience at home Coffee rituals and tasting Kopplin's offers a unique café experience to people who appreciate quality coffee, espresso, bakery and deli edibles, chocolate and more. The magic of Kopplin's is inspired by imagination, the cultivation of new ideas and taking time to savor good taste. Our passion for brilliant coffee and aesthetic make our café the perfect place to connect, share experience, relax and revive. Our beans are carefully selected for their exceptional character. To preserve the purest flavor, minimal to no pesticides and fertilizers are used. We choose beans that are grown and harvested by farmers who work in excellent conditions and are paid more than Fair Trade certification requires. Using state-of-the-art equipment and cutting-edge methodology, our baristas are trained to embrace their own style to create each and every beverage. Kopplin's believes that environment is the cornerstone of experience, from the well-being of the farmers, to creating a beautiful and warm aesthetic for all to enjoy. Find out more about Kopplin's Coffee at www.kopplinscoffee.com. | 9/23/10 | Free | View In iTunes |
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Wild Abundance goes into the field with farmer Matt Rales | Over Labor Day weekend Wild Abundance took 'field recording' to a new level by sitting down to talk with farmer, writer and passionate grass-based farming advocate Matt Rales in an actual field on his Potomac, MD farm. In this conversation we explored: How Matt came to pursue his life's work Matt's experiences at Polyface Farm (the farm featured in the Omnivore's Dilemma, Fresh, Food, Inc) Grassential - Matt's new farm in Potomac, MD Raising rabbits Chickens crave protein or else they get cranky Grass-based farming, land healing and holistic farm management Why Potomac? Farming in urban areas The growing grass-based farming movement It all starts with the sun What's next at Grassential Matthew Rales now operates a grass-based livestock farm and forage-fed rabbitry in Potomac, Maryland called Grassential, LLC. He offers farm consulting, teaching and tours. Matt spent three years working for Joel Salatin at Polyface, Inc. and continues to lead farm tours there. He received a BA in Environmental Studies from Middlebury College. More information about Matt and Grassential is available at www.grassentialfarm.com | 9/13/10 | Free | View In iTunes |
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Wild Abundance Chats with Sally Fallon | Last weekend we sat down for a fascinating discussion in Washington, DC with cookbook author and Weston A. Price Foundation President Sally Fallon. Highlights from this show include: The inspiration for Nourishing Traditions and the founding of the Weston A. Price Foundation Ingredients are everything - avoiding pornographic foods Every day should be a celebration of butter Raw dairy Traditional foods - organ meats, bone broths Sally's home cooking Sally Fallon Morell is the founding president of the Weston A. Price Foundation, founder of A Campaign for Real Milk and author of the best-selling Nourishing Traditions. The Weston A. Price Foundation is a nonprofit, tax-exempt charity founded in 1999 to disseminate the research of nutrition pioneer Dr. Weston Price, whose studies of isolated nonindustrialized peoples established the parameters of human health and determined the optimum characteristics of human diets. Dr. Price's research demonstrated that humans achieve perfect physical form and perfect health generation after generation only when they consume nutrient-dense whole foods and the vital fat-soluble activators found exclusively in animal fats. | 8/25/10 | Free | View In iTunes |
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Wild Abundance Visits Zingerman's in Ann Arbor, MI | This show finds us in Ann Arbor, MI - an culinary vacation destination for one reason - Zingerman's. We talked with Ari Weinzweig at Zingerman's Deli on a gorgeous Saturday morning to get the scoop on: Zingerman's; the story, history and founding of the company The focus on ingredients and sourcing - "You can't make good food from bad ingedients" Ari Process of selecting and foraging for food finds from around the world Work and play are all one in the same or Ari's work/life philosophy Camp Bacon! 8 grain 3 seed bread miracle The mystery of the Ron Brooks Trio - revealed! Ari's favorite things What's next for Zingermans; growth, expansion and the future What is Zingerman’s Anyway? The question seems simple. But the truth is, it’s just not that easy to answer. I can tell you that since we opened our doors in Ann Arbor, Michigan in 1982, Zingerman’s Delicatessen has become one of the country’s leading specialty food stores. With an emphasis on education, flavor, tradition and integrity of ingredients, we’ve worked to create a living, breathing, active culinary laboratory where one can experience everything from corned beef and noodle kugel, to hand-picked Kalamata olives, to hand made croissants and pretty much everything in between. And in the process we’ve gained a reputation for sourcing unique, full flavored, traditionally made foodstuffs from all over the world. In building on that success, the standard model would dictate opening dozens, or even hundreds, of additional Delis all over the country. Instead we decided to pursue a more unusual plan, one which we felt would allow us to build on what we’d successfully started while establishing positive growth opportunities for people within our organization. We chose to create what we call the Zingerman’s Community of Businesses—a collection of Zingerman’s businesses, each with its own food specialty, all located in the Ann Arbor area, each working to help make the shopping and eating in every aspect of Zingerman’s more flavorful and more enjoyable than ever. In each business we’ve sought out a managing partner or partners so that there will be someone to bring the day to day passion and persistence that it takes to be really good at anything into play on a day to day basis. Paul and I are there to provide guidance, support, leadership and whatever else we need to do, which includes everything from writing this essay to lots of tasting, tracking down great food, contributing to the community, providing plenty of training classes, leadership work at all levels all the way through clearing tables and emptying the trash. — Ari Weinzweig Find out more about all things Zingerman's at www.zingermanscommunity.com and order their yummy treats at www.zingermans.com. | 8/18/10 | Free | View In iTunes |
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Wild Abundance at Clancey's in Minneapolis, Part Two | Part Two furthers our exploration of the local food scene in Minneapolis with Greg and Kristin at Clancey's. Topics for this segment include food and gratitude, local food in the Twin Cities, midwestern culture, salami regulation frustrations, young farmers and what is next on the local food frontier. Clancey's is the most amazing meat market in the history of history. Kristin Tombers and Greg Westergreen opened Clancey's in the fall of 2003 to bring the wonderful bounty of Minnesota farmers to the Twin Cities including Grade Awesome beef, amazing pork, lamb, duck, chicken, seafood, sandwiches, and fun treats. www.clanceysmeats.com | 8/18/10 | Free | View In iTunes |
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Wild Abundance at Clancey's in Minneapolis, Part One | In Part One, Heather and Larry talked with local food pioneers Kristin Tombers and Greg Westergreen at Clancey's Meats and Fish a locally sourced, sustainable food purveyor in Minneapolis, MN. The discussion flowed from the founding of Clancey's to topics such as quality standards for suppliers, defining local/organic/sustainable, speaking to the skeptics and the health benefits of eating non-industrial food. Favorite Quote from Kristen: "We know our farmers better than our doctors" Clancey's is the most amazing meat market in the history of history. Kristin Tombers and Greg Westergreen opened Clancey's in the fall of 2003 to bring the wonderful bounty of Minnesota farmers to the Twin Cities including Grade Awesome beef, amazing pork, lamb, duck, chicken, seafood, sandwiches, and fun treats. www.clanceysmeats.com | 8/18/10 | Free | View In iTunes |
| Total: 17 Episodes |
Customer Reviews
Humane Flesh
Listened to one episode......pretty disturbling rehash of typical myths about "humane" slaughter and other speciesist philosophy. The Green Carnist oxymoron. For some good background, you may want to check out humanemyth.org or abolitionistapproach.com for some basic grouding in the subject.
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