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Ep 28: Peter Byck – Documentary Filmmaker

Listen as Peter Byck discusses documentary filmmaking, climate change, and his research on how regenerative grazing can improve the environment.

ABOUT PETER:
Peter Byck is a professor of practice at Arizona State University, in both the School of Sustainability and the Cronkite School of Journalism. He is the director, producer and writer of carbon nation. He is currently helping to lead a large research project focused on Adaptive Multi-Paddock (AMP) grazing; collaborating with 20 scientists and 10 ranchers, focused on soil health & soil carbon storage, microbial/bug/bird biodiversity, water cycling and much more. Byck has currently completed a series of 11 short films focused on regenerative grazing: www.soilcarboncowboys.com and is working on a long-form documentary on the AMP grazing research project.

FILMMAKING EXPERIENCE:
Byck has over 25 years experience as a director and editor. His 1st documentary, “Garbage,” won the South by Southwest Film Festival, screened in scores of festivals and played at the Museum of Modern Art and Lincoln Center. Byck’s 2nd documentary, carbon nation, has screened all over the world; it won the IVCA Clarion Award, the GreenMe Global Festival, and was runner-up for the EMA Award. Byck has directed shows for MTV starring Will Smith, John Travolta, Nicholas Cage, Drew Barrymore, Gwyneth Paltrow & David Duchovny. In addition, he has edited documentaries for Peter Jackson’s “Lord of the Rings” and “King Kong,” as well as documentaries and promotional shorts for Warner Bros., Universal Pictures, 20th Century Fox, MTV, Vh1, BBC, Disney and MGM, including “The West Wing,” “The Matrix,” “Scrubs,” “er” & many more.

Websites:
www.soilcarboncowboys.com
http://www.carbonnationmovie.com/

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Ep 27: Chef Nathan Lyon – Fiber Fourteen

Chef Nathan Lyon teaches us about Fiber Fourteen, why fiber is so important for our overall health, and why great food starts fresh.

About Fiber Fourteen: 
Fiber Fourteen is the passion project of Nathan Lyon, an Emmy-nominated Outstanding Culinary Host, acclaimed Cookbook Author and classically trained Chef with a Health Science background and Sarah Forman, a Recipe Developer, Recipe Tester and Project Manager.

In the fall of 2016, a family member (a parent) was diagnosed with colorectal cancer. A routine colonoscopy revealed a suspicious polyp which was later diagnosed as a “not a major concern” stage 1 cancer. However, a second opinion classified it as stage 2, possibly stage 3. Needless to say, this news came as a total shock to everyone.

And, what first began as a short visit home to help navigate the diagnoses, turned into a 2-month stay – through the duration of the first-round of treatment: a 6-week course of radiation. Nathan and Sarah took over the responsibility of cooking during the treatment.

Given the type of cancer, treatment and possible gastrointestinal side effects, Nathan and Sarah began making slight adjustments to their recipes. Mind you,their meals have always been on the healthy side: plenty of fresh fruits and vegetables, good fats, lean proteins and everything from scratch. But, they decided to make a small change built on a simple idea: decrease the percentage of animal protein so that the majority of the meal is vegetable based (i.e. increase fiber). Armed with their new idea, the challenge was to make those vegetables even more delicious and more satiating than ever before; to make them the star of the show, rather than just humble backup singers.

The meals cooked during this time evolved into the beginner version of the now full-grown Fiber Fourteen Meal Plan, a 14 day fiber-rich, calorie-light recipe meal plan designed to improve your health.

As for the family member who was diagnosed with cancer? They made it through all of their treatments, are recovering quite well and above all, they are living their dreams…

Learn more about Fiber Fourteen at: www.fiberfourteen.com/

About Chef Nathan Lyon: 
Emmy nominated Chef Nathan Lyon is known to television viewers across the country for his simple, innovative cuisine featuring fresh, seasonal ingredients. Chef and co-host of Growing A Greener World (PBS) and host of Good Food America with Nathan Lyon (Veria), Nathan was the creator and host of A Lyon in the Kitchen (Discovery Health and Fit TV), among the final four on the second season of The Next Food Network Star, and appeared as a guest chef and expert on Home Made Simple (TLC) and Real Simple Real Life (TLC).

Nathan obtained a Bachelor of Science in Health Science and a minor in Public health from James Madison University and attended culinary school at Le Cordon Bleu in Los Angeles, where he earned a Culinary Arts degree. Since that time, Nathan has worked in many restaurants, both in and out of the kitchen, and has also worked with local growers in California farmers markets for over a decade.

Nathan published his cookbook, Great Food Starts Fresh, which has been quoted by Alice Waters, Graham Kerr, Curtis Stone and Jamie Oliver and made the Washington Post’s esteemed “Top Cookbooks” list. Nathan received the honor of an Emmy nomination for “Outstanding Culinary Host” in 2013.

Link to Chef Nathan Lyon’s Website: www.chefnathanlyon.com/

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Ep 26: Elisabeth Erickson-Noe, Independent Cattle Rancher

Listen as Elisabeth Erickson-Noe teaches us about cattle ranching in Southeastern Colorado and the hard work that goes into quality meat production.

About Elisabeth Erickson-Noe:
Raised on her family’s cattle ranch in Central California, Elisabeth’s roots in agriculture run five generations deep. Expanding the family’s ranching operations to Colorado led Elisabeth to her future husband where together they run their own commercial beef operation and enjoy raising their children in the canyons of Southeastern Colorado.

Elisabeth obtained a Bachelor of Science in Biology with an emphasis in Neurology from the University of Texas at San Antonio. Advocating for producers is in her nature and she has successfully helped defend local ranchers against government overreach attempts by the National Park Service and United States Forest Service. She is passionate about serving the people on the land and working towards the renewal of decentralized markets.

Elisabeth worked for the Colorado Independent CattleGrowers Association as their Media Coordinator, researching and writing for the organization on topics pertinent to independent cattle ranchers. Additionally she served one term as the National Beef Chairperson for Women Involved in Farm Economics. Currently, she devotes her time to raising and educating her two young children, working with her husband on the ranch, and ministering God’s grace and goodness as a leader in the Women’s ministry at her church.

Elisabeth, along with her husband and children, are excited to soon offer their pasture raised, all-natural beef, to American families. Mesa Beef, will offer beef born and raised on the Colorado ranch by them, the small company’s only employees! They look forward to providing honest, quality beef straight from the ranch to your kitchen. Follow Elisabeth on Instagram @elisabeth_jer2911 for the upcoming announcement.

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Ep 25: Eden East Austin – Farm to Table Restaurant in the Heart of Austin, Texas

Listen as Sonya Cote, Executive Chef and Kayce Braden, Projects Manager tell us about the farm to table experience of their restaurant Eden East Austin, why it is important for consumers to care about where their food comes from, and how they are doing their part in building a better food system.

About Eden East Austin:
Located in East Austin, Eden East is a true farm-to-table dining experience. The restaurant serves a monthly prix fixe menu every weekend and an a la carte brunch on Wednesdays and Saturdays. Every Thursday, Eden East offers an a la carte dinner paired with live music or a DJ. Each month, chefs develop a menu based on the most vibrant seasonal ingredients from the farm, as well as local farms and ranches.

Website: https://edeneastaustin.com/

About Sonya Coté:
Sonya Coté is a perfect blend of chef, artist and storyteller. With a background in art and graphic design, Coté has had quite a vibrant career. Even as her culinary endeavors expand, she remains an artist. Each new plate is her canvas that tells its own story.

As many Austin diners know, Coté is the free spirit behind Hillside Farmacy and Eden East, the latter being located on an urban farm that her and her partner David are currently maintaining.  At Eden East, patrons can dine al fresco under the stars on a menu that is based on what’s in season on the farm and as well as shop produce and local goods at farmers market. 

Coté’s story begins in a coastal community in Rhode Island, where she grew up with a love for camping and an affinity for cooking. Her restaurants reflect her love of the outdoors and all things local. She first left Rhode Island for Dallas in 1989, being “fascinated by the Wild West and its stereotypes, but living in the city, I was surprised that people didn’t know their neighbors.” Since then she has planted roots in Austin and created an amazing community.

Coté has received numerous accolades, including recognition as one of Marie Claire’s “Women on Top. She competed on Food Network’s “Chopped”. Her restaurant Eden East was named one of Austin Monthly’s “Best New Restaurants.” Soon after, Coté was named one of Tribeza’s “People of the Year.”

About Kaycee Braden:
Kaycee Braden has a passion for food.  From her earliest memories to her current daily activities, she knew she could find an outlet for her passion and how food is shared, sold & grown, within the food community. The recent “Farm to Table” movement became a way for Kaycee to share what she had learned through her travels & help grow this community in Austin by bringing healthy food resources & alternatives to “big ag”.

Fresh faced & starry eyed, she started her journey into the food scene by earning her Permaculture Design Certification with an emphasis on community development and ethno botanical horticulture in her early twenties. Wanting to dig deeper into learning more about food justice Kaycee found herself traveling across the globe study in depth small agriculture and the effects of the green revolution in Rajasthan, India. She then went on to graduate with her BA from Evergreen State College in sustainable agriculture & community development.  She then set out to begin her life pursuing her passion.

Kaycee is a proud Texas native, a world traveler who has resided in many places.  She has recently come back home to Texas to bring us her experiences and love of food culture to the everyday operations of a restaurant located in the heart of Austin.  Austin Texas has quickly become a busy, thriving food community with deep roots. She began her employment at Eden East upon her arrival to the city while still attending culinary classes.  Through the years, she worked through each department of the restaurant including kitchen, then ultimately ending up as the General Manager. After success in this role, she then became a valued partner to the business.

Her hard work and dedication has brought Eden East Restaurant & Farm much success.  Through her education, guests & employees both can learn about the inner workings of a restaurant & an urban farm.

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Ep 24: Rebecca Thistlethwaite – Author, Farmer and Sustainability Consultant

Rebecca Thistlethwaite discusses her passion for food, farming, and sustainable business models that advance equity, ecological integrity and restore human relationships.

Bio:
Rebecca Thistlethwaite is the author of Farms with a Future (Chelsea Green, 2012) and The New Livestock Farmer (Chelsea Green, 2015). As the Program Manager of the eXtension community-of-practice Niche Meat Processor Assistance Network (NMPAN), she develops and delivers technical assistance and educational content for niche meat producers and processors around the country. She also runs Sustain Consulting, which specializes in building thriving farming and food businesses and is a freelance writer, writing for LocalHarvestOn Pasture, and other newsletters. Formerly, Rebecca ran a successful pastured livestock and poultry farm in California, direct marketing meat and eggs around the Bay Area. She currently lives in the Columbia River Gorge with her two children and trail runs whenever she is not volunteering for local schools. Her website is rebeccathistlethwaite.com.

Websites:
https://rebeccathistlethwaite.com/
http://www.nichemeatprocessing.org/

Books:
https://www.chelseagreen.com/product/the-new-livestock-farmer/
https://www.chelseagreen.com/product/farms-with-a-future/

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Ep 23: Raleigh City Farm – Rebekah Beck, General Manager

Our guest is Rebekah Beck, General Manager of Raleigh City Farm in North Carolina. Listen as she teaches us about Raleigh City Farm, the importance of urban farms, community development and her dreams for Urban Farms in the Future.

Rebekah Beck Bio:
Rebekah was invited to volunteer for Raleigh City Farm in early 2015 by serving on their marketing and communications committee until a part-time role as General Manager became available later that year. With a background in social work and nonprofits/program management, she remains inspired by the mission of RCF to promote education and awareness about where our food comes from. Rebekah enjoys supporting those doing the valuable work of growing that which sustains us, all the while promoting the resiliency of our natural environment for generations to come.

About Raleigh City Farm
Raleigh City Farm is a nonprofit urban farm founded in 2011 on a formerly vacant one-acre lot in downtown Raleigh. Our mission is to grow the next generation of farmers by connecting our community to sustainable agriculture. We believe in the power of urban farms to reduce waste, create healthier communities, and reconnect city-dwellers with healthy food production through more frequent encounters with agriculture. We believe that turning vacant lots into productive, nourishing farmland can create something from nothing – an amenity from an eyesore. We believe that urban farms bring people together, make our neighborhoods more beautiful and safer, and spur economic development and growth. And we believe that our impact can extend beyond the perimeter of our small farm site as we create business opportunities for new farmers in the region, helping them sell their products to local chefs and restaurants and directly to the community.

Find out more at: raleighcityfarm.org/

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Ep 22: For the Sake of Soil – A Seasoned Perspective from Eastern Iowa Farmers

A panel of Eastern Iowa Farmers who care deeply about soil health and water quality. These Iowa natives have decades of experience in agriculture and have seen first-hand the effects of un-sustainable agricultural practices on the landscape of Iowa. Listen as we discuss the importance of soil health, the problems and opportunities future farmers face, and ways we can improve agriculture for better food and environment.

Ep 21: Water and Rural Economics – Gary Siegwarth, 2018 Independent Candidate for Iowa Governor

Gary Siegwarth ran for Governor of Iowa in 2018 as an Independent Candidate and formed the Clear Water Party of Iowa.  Listen as he discusses the future of agriculture, what he learned while running for Governor, and why water connects us all. 

Bio
Gary Siegwarth has been a Natural Resource Biologist for the Iowa DNR Fisheries Bureau the past 26 years. He has managed Big Spring Trout Hatchery near Elkader the past 18 years. Prior to that he was the Interior Streams and Rivers Research Biologist for the State of Iowa. Prior to his career in natural resources, Gary operated the family farm in Jackson County. In 2018, Gary ran for Governor of Iowa as an Independent candidate and formed the Clear Water Party of Iowa. Part of his mission was to raise awareness and to change our way of thinking for both natural resources and the potential of the future of a more diverse and transparent agricultural system in Iowa.

Gary’s Website: https://garyforgov.org/

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Ep 20: Alemany Farm – San Francisco’s Largest Urban Farm

Chris Chimenti, Volunteer Co-Manager at Alemany Farm teaches us about San Francisco’s largest urban farm and its role in building a better food system

About Alemany Farm
Friends of Alemany Farm is a volunteer group that manages the horticulture, volunteer, and educational programs at Alemany Farm, a 3.5 acre organic farm ecosystem in southeast San Francisco..

Mission:
Friends of Alemany Farm grows food security and educates local residents about how they can become their own food producers. They strive to increase ecological knowledge and habitat value, and to sow the seeds for economic and environmental justice.

They pursue four main goals:
1. Fostering Environmental Education by introducing children and adults to the idea that local food production can be part of a healthy ecosystem, and inspiring visitors to start their own gardens at home.

2. Boosting Food Security by providing organic, healthy food to community members.

3. Growing Leaders through the communal ethic of the barn-raising that encourages people to play an active role in decision-making.

4. Promoting Ecological-Economic Development by using urban agriculture as a way to develop job skills

Links:
http://www.alemanyfarm.org/
http://www.alemanyfarm.org/donors/ – To Donate

About Chris Chimenti:
Chris Chimenti is an Urban Farming and Customer Success professional who for the last decade has worked as a volunteer co-manager of Alemany Farm, San Francisco’s largest urban farm, which produces over 24,000 pounds of organic fruits and vegetables annually. As a Customer Success professional he has over a decade of experience working for early stage tech start-ups and Google, with a focus on leadership and account management in the mobile, advertising and marketing industries. Chris holds an MA in Multimedia Interface Design, a BA in Broadcasting & Electronic Communication Arts, and an Apprenticeship in Ecological Horticulture. He can be contacted at christopher.chimenti@gmail.com or on Linkedin.

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Ep 19: Chef Patrick Cowden – Pharmacy Cafe & Green Planet Catering

Patrick Cowden, Executive Chef at The Pharmacy Cafe and Green Planet Catering in Raleigh, North Carolina discusses partnering with local farms, the importance of community, cooking with food in season, creativity in the kitchen, how he uses resourceful methods to reduce food waste, and why transparency is needed for a quality food system.

BIO:
In November 2015 Chef Patrick Cowden partnered up with Daniel Whittaker to take ownership of The Pharmacy Café in Raleigh North Carolina. Their vision was to create a friendly neighborhood modern take of an old school pharmacy lunch counter. Located in an actual working pharmacy that has been serving the public for over a hundred years they serve hand crafted soda jerk style offerings (sodas/egg creams/fizzes), gargantuan biscuits, and creative upscale sandwiches that are all driven by what is seasonal and available locally. Whittaker and Cowden also operate Green Planet Catering, an award winning sustainable catering company that serves Raleigh/Durham/Chapel Hill.

Chef Cowden, who attended New England Culinary Institute, had done long stints as Executive Chef of Tobacco Road Sports Café’s three locations and The Weathervane Restaurant at A Southern Season in Chapel Hill before starting this new adventure. As a long time resident of the Triangle he has steered the course at such places as Michael Jordan’s 23 Sport Cafe, The Grill at Glen Lennox, Michael Dean’s, Jean Claude’s Café, and his own restaurant Patrick’s Seasonal Cuisine which was located in North Durham. All of which have garnered numerous accolades and have appeared on many best of lists in the triangle.

As a Chef who is committed to North Carolina products and local producers he showcases these products and farmers on his menus. He has also taken part in numerous Farm-to-Fork picnics and has been a finalist in the Best Dish of North Carolina sponsored by the Dept. of Agriculture. Another driving factor behind Chef Cowden’s philosophy is his commitment to sustainability. He strives to reduce the ecological impact of his operations to the barest minimum. This commitment coupled with a passion for exciting Southern inspired cuisine makes Chef Cowden a natural fit for Green Planet Catering and Person Street Pharmacy Cafe.

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