Episode 101: Welcome to The Farm Cooking School Podcast

On today’s episode, we introduce you to The Farm Cooking School and the masterminds behind it: Ian Knauer and Shelley Wiseman.  We’ll go into the kitchen with Ian and talk sourdough - like really, really amazing sourdough.  And finally, we’ll speak with the one and only Fabrizia Lanza of the Anna Tosca Lanza Cooking School in Sicily.  

On our premiere episode, we introduce you to The Farm Cooking School and the masterminds behind it: Ian Knauer and Shelley Wiseman.  We’ll go into the kitchen with Ian and talk sourdough - like really, really amazing sourdough.  And finally, we’ll speak with the one and only Fabrizia Lanza of the Anna Tosca Lanza Cooking School in Sicily.

Segment 1: How this community, here at the farm, came together.   It was a natural next step for both of the school’s founders - Ian & Shelley - who (as you’ll hear) have quite an interesting history together. Wherever their roads led them in the past - editing at Gourmet under Ruth Reichl, a show on PBS, staging in French kitchens, and owning a cooking school in Mexico City - they ended up here. In our first segment, Ian and Shelley sit down and talk about the creation and evolution of how The Farm Cooking School came to be!

Segment 1: How this community, here at the farm, came together.

It was a natural next step for both of the school’s founders - Ian & Shelley - who (as you’ll hear) have quite an interesting history together. Wherever their roads led them in the past - editing at Gourmet under Ruth Reichl, a show on PBS, staging in French kitchens, and owning a cooking school in Mexico City - they ended up here. In our first segment, Ian and Shelley sit down and talk about the creation and evolution of how The Farm Cooking School came to be!


Segment 2: Sourdough.   Baking and breaking bread is a common thread which knows no borders, status, or time. If nothing else, the human race has  bread  in common. It’s a symbol of peace and a snapshot of the environment from which its yeast feasts. In our second segment, Kendra goes into the kitchen with Ian to get intimate with  sourdough .  Find the  sourdough recipe here ! (Thanks, Karl!)

Segment 2: Sourdough.

Baking and breaking bread is a common thread which knows no borders, status, or time. If nothing else, the human race has bread in common. It’s a symbol of peace and a snapshot of the environment from which its yeast feasts. In our second segment, Kendra goes into the kitchen with Ian to get intimate with sourdough.

Find the sourdough recipe here! (Thanks, Karl!)


Episode 101 Credits

Ian Knauer  & Shelley Wiseman

Fabrizia Lanza

Editor: Andrew Applegate

Co-Hosts: Kendra Thatcher & Karl Wagner

Producer: Kendra Thatcher

Til next time - cook well and eat your vegetables!

Segment 3: The one and only, Fabrizia Lanza.   In October 2018 we had the distinct honor of hosting Fabrizia Lanza for a special farm to table dinner featuring recipes from her cookbook  Coming Home to Sicily.  This was special to us because we were able to hear  her  perspective on running a cooking school in Italy - but more importantly, her passion and emphasis on teaching people about local food ways. In our final segment, Shelley sits down with Fabrizia the morning after the dinner to talk about all of these things and more.  Be sure to watch Fabrizia’s beautiful documentary, Amuri: The Sacred Flavors of Sicily,  here .

Segment 3: The one and only, Fabrizia Lanza.

In October 2018 we had the distinct honor of hosting Fabrizia Lanza for a special farm to table dinner featuring recipes from her cookbook Coming Home to Sicily. This was special to us because we were able to hear her perspective on running a cooking school in Italy - but more importantly, her passion and emphasis on teaching people about local food ways. In our final segment, Shelley sits down with Fabrizia the morning after the dinner to talk about all of these things and more.

Be sure to watch Fabrizia’s beautiful documentary, Amuri: The Sacred Flavors of Sicily, here.


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