Episode 102: Putting "The Farm" in The Farm Cooking School
In our second episode we take you into the fields - literally. The Farm Cooking School is unique because we work alongside two other businesses: Roots to River Farm and Locust Light Herb Farm. Out of this world organic produce and herbs.
We’ll talk with Malaika Spencer, the owner/founder of Roots to River, who manages her team and fields with honest love and compassion (1:56). The result is a smorgasbord of heirloom and exotic organic vegetables that call people from miles and miles away. Then we chat with Amanda Midkiff, owner of Locust Light Farm, an herbalist, poet, and definitely a “good” witch (11:02). She’s part natural nurturer, part earth whisperer. These two women know grit. They know dedication and hard work. And of course, they also know what tastes good! For our In The Kitchen segment (20:46), Chef Shelley, utilizes Roots to River’s zucchini - both seconds and non - and herbs from Amanda’s culinary garden to teach us how to make Greenspacho and Zucchini Carpaccio.
Next time on our podcast, we introduce you to the greater cooking school community of teachers, collaborators and farmers. We talk wine, butchering, and animal husbandry with some of our good friends. Til then be sure to follow us on Facebook and Instagram @thefarmcooks. Check out our website for all the good stuff in this episode and to see upcoming classes.. Questions? Send them to Kendra firstname.lastname@example.org. Like the podcast? Subscribe on iTunes!!
Episode 102 Credits
Editor: Andrew Applegate
Producer: Kendra Thatcher
Til next time - cook well and eat your vegetables!