e.90: Our Agricultural Heritage is At Risk

Simran Sethi on the slow loss of foods we love.

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e81: Connected Apprentices=Happy Apprentices

This ep: the Maritime Farm Apprentice and Worker Network is a great example of how to enrich the experiences of farm apprenties, incubator farmers, farm workers, etc. A conversation with Robin Johnston and Bernard Soubry.

e.77: Smart High Tunnel Management

Adam Montri on the finer points of incorporating high tunnels into your market gardening. 

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e76: Winter Bale-Grazing, Biodegradable Mulch Research

In which we learn more about Winter bale-grazing livestock, the perils of biodegradable plastic mulches, and the merits of regular soil tests.

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e.71: Farming with Kids

Four listeners share some great tips for farming and parenting at the same time

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e.55: Why Everyone Who is Sure About a Food Philosophy is Wrong

This episode, writer Tamar Haspel of the Washington Post  discusses the problem with embracing a given food philosophy too rigidly.

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e.51: Building a Farm Cooperative to Thrive

Writer/Farmer Daniel Brisebois shares his insights about the Tourne-Sol Farm Co-Operative. How their careful planning and communication has brought about benefits including a fantastic work-life balance.

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e.46: Ruth Genger on Growing Great Potatoes

This episode, Ruth Genger, a researcher with the University of Wisconsin in Madison Organic Potato Project, joins me to talk about the finer points of getting your potato production off to a great start.

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e.45: Whole Grain Mindset: Give Those Old Wheat Varieties a Chance!

Refined flour is killing us, argues Monica Spiller, who has devoted much of her life to sourcing and distributing the heirloom wheat varieties that were bred to make tasty, healthy bread.

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e.44: Peter McCoy on Radical Mycology

This episode: the fundamental, under-appreciated importance of fungi to our natural and farmed ecosystems.

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e.40: Chris Marquardt on Living His Beekeeping Dream

Chris Marquardt always wanted to be a beekeeper. In his thirties, he went to a school and became one. Herein, he tells me about bee school, the differences between large- and small-scale beekeeping, colony collapse disorder, and why he loves bees so damn much. 

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e.40: Three Québécois Farmers Share Three Great Ideas for Your Farm

This episode: three farmers, all from Quebec, share some advice they've learned from experience. Topics covered: stale seed bedding for less weeds and healthier soil, the importance of good branding, and debriefing with your farm help to improve your management practices.

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e.39: Farm Interns, Labour Laws, and Fair Compensation for Your Farm Help

This episode:  we talk about the legality and ethics of unpaid and low-paid farm internships, and some best (and worst) practices in hosting farm interns.

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e.38: Carol Miles on Small-scale Dry Bean Production

This episode, WSU extension specialist Carol Miles returns to talk about dry beans and why they could be a good bet for your farm.

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Matt Lougheed's BIY Root Washer

This post: Matt Lougheed shares details about the barrel-type root washer he built himself.

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e.37: Lisa G.K. on Starting a Raw Milk Dairy at the 53rd Parallel

This story, about a new farmer's efforts to start a remote, northern Island chain's only dairy, is pretty cool.

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e.34: Successful Culinary Herb Production in your Farm Operation

Veteran farmer Chris Blanchard built a thriving culinary herb business on his Iowa Farm, and thinks you can, too. In this episode Chris makes the case for focusing on herbs, and discusses the proper sourcing, and subsequent propagation, of herb cuttings. 

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The Podcast, e.33: Nathanael Johnson on the GMO Debate

This episode: Nathanael Johnson, a journalist who writes for Grist, discusses his recently published blog series about the GMO debate, entitled Panic-Free GMOs. 

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e.32: Two Chefs on selling farm products to chefs, part 2 of 2

This episode: part 2 of 2 of my conversation with Okanagan Valley chefs Camerson Smith and Dana Ewart, who share their advice for keeping up good relationships with the chefs who buy your farm products. 

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e.31: Best Practices for Farmers Selling to Restaurants and Chefs, Part 1 of 2

Selling your farm goods to chefs can be lucrative, but there are idiosyncrasies to this type of marketing that a farmer should understand if she wants to keep and increase the business she gets from restaurants. In this episode I speak to two chef-owners of a high end catering business that has built its reputation for great cuisine on a devotion to sourcing and serving local farm goods. 

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