Fermentation y’all! A way to preserve food over a long cold season. A source of amazing nutrients and probiotics for your body. An expression of culture and identity. An action we can take in the steps towards reclaiming our food system. Oh, and it’s also really tasty! Amanda Feifer of Phickle.com sat down with Jaq…
Quick Bites is a new series giving you a behind the scenes listen to our guests talking candidly with Host Jaq Gleason. Interesting questions, quick answers, and a whole lot of laughter. This episode features Paul Shapiro, Vice President of Farm Animal Protection for the Humane Society of the United States. Jaq interviewed him as part of our upcoming in-depth podcast on sustainable meat. Enjoy this little taste and remember, food worth eating is worth discussing.
Food labels are the cause of much debate these days, especially when trying to understand what they are actually trying to convey to us, the consumers. In this episode we explore the term natural—what we think it means and how that’s been co-opted by the last two decades of corporate takes overs of small natural food companies.
Urban winery doesn’t exactly bring to mind the idyllic country side complete with endless hillsides of sun drenched grape vines. But there is something special happening within the enclaves of our cities. People are working hard to bring you delicious fermented fruits with all the skill of an estate winery, sans the pretensions. Despite women graduating with almost half of the enology degrees at UC Davis and purchasing near three quarters of the wine in the United States, they only make up 10% of the actual winemakers. We sat down with Shauna Rosenblum of Rock Wall Wine Company who is putting out some award wining wines from an old airplane hanger in Alameda, California.
Have you ever been told, “Your bread is fantastic, you should sell it!” Or maybe you’re interested in starting a small business out of your home as a way to generate a little extra cash. Perhaps you are already doing this, but you’re not really sure if it’s legal.
Good news, it probably is. Over 30 states have recently passed laws allowing food made in the home to be sold to the public. These are commonly referred to as cottage food laws, but in California it is known as the Homemade Food Act of 2012.
Food, justice, and the entrepreneurial spirit find their full expression with SolidariTEA. This Bay Area based organization is dedicated to supporting the efforts of local non profits through the sale of a delicious and healthful beverage. They’ve created a new, sustainable model to address the funding challenges facing non profits today,
Know your farmer know your food, eat local, eat real, you’ve heard this story for awhile now. But what about real milk? Raw milk activists have been pushing for years for the right to produce and sell raw milk to the public. The FDA and many public health officials warn that it is an extremely harmful product, particularly for children. Yet others believe that it is a key component of eating a healthy, whole foods diet. Here’s a story that highlights the ongoing struggle to redefine our food system to reflect the health needs of the people and the environment.
On Episode #7 we learn about all the amazing works of Tree & the folks at The Free Farm Stand in San Francisco & we get some restaurant tips from Geneva Europa, Co-Owner of Savor Oakland Food Tours.
From permaculture and food as medicine, to art and technology, we talk the many facets of food justice with Food Activist and Impact Hub Oakland’s Co-Founder Ashara Ekundayo. Dehydration as a method of preservation that can be delicious and addicting, Randall Hughes of Oaktown Jerk shares his delicious methods with us. Where can you…
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