Episode 107: Into the Wild

On today’s episode we’re celebrating the warmer weather and the increase of daylight with some wild wild love.  We’ve been finding ourselves reconnecting with the great outdoors in a multitude of ways here at the farm, so we lined up a slew of our friends to give us insight on everything from moon cycles and harvesting to soil microbes and edible weeds. We even crash a wild chefs-only celebration of ramps, meat, and pirate-camaraderie.   

First, Carol Berman, our sommelier and founder of Class in a Glass talks full vineyard ecosystems with Shelley - defining what all of these organic and natural wine labels mean and taking the woo-woo out of biodynamic production.  Then, Kendra sits down with Victoria Lambert, our website maven and dietetics expert, to learn about the science of soil and how we can all compost at home.  Finally, we hang with the ever-so-inspirational Ben Walmer and a bunch of foraging fools at Ramp Fest 2019 where we combine breaking bread and wild ingredients for an unforgettable smorgasboard of delicious food and wild people.

Segment 1: Carol Berman on “Wild Wine”   Carol explains the difference between organic, biodynamic, natural, and sustainable wines to Shelley. They go deep into the wild process and explain why these wines can’t be made “in the boardroom”.

Segment 1: Carol Berman on “Wild Wine”

Carol explains the difference between organic, biodynamic, natural, and sustainable wines to Shelley. They go deep into the wild process and explain why these wines can’t be made “in the boardroom”.

Segment 2: An Interview with Victoria Lambert   Victoria Lambert is a Registered Dietitian and self proclaimed “soil nerd”. She speaks with Kendra about how soil health is directly related to the nutritional content of plants and how we can all do our part to help maintain nutrient-rich dirt.

Segment 2: An Interview with Victoria Lambert

Victoria Lambert is a Registered Dietitian and self proclaimed “soil nerd”. She speaks with Kendra about how soil health is directly related to the nutritional content of plants and how we can all do our part to help maintain nutrient-rich dirt.

Segment 3: Ramp Fest 2019 with Renaissance-Man, Ben Walmer   The Highlands Dinner Club crew is comprised of mad-scientist chefs and foraging pirates. They took over the cooking school on a drizzly Wednesday in May… this is their story.

Segment 3: Ramp Fest 2019 with Renaissance-Man, Ben Walmer

The Highlands Dinner Club crew is comprised of mad-scientist chefs and foraging pirates. They took over the cooking school on a drizzly Wednesday in May… this is their story.

Interested in composting? Here are a few easy to follow resource:

Kendra mentioned Better Home and Gardens. You can check out their guide here. And, Victoria mentioned checking out your state extension. You can find that here.

Happy composting!!

Well, we went wild - and now we’re gonna get fiery hot.  Next time on our podcast it’s food by fire!  Ian gets poetic with the wood burning oven and technical with the charcoal grill.  Then we bring you to the shores of Baja, Mexico with Chef Judy Castro Lucero who introduces us to her family’s infamous Pacific Coast Lobster Machaka.  All this and more!

To get even more cooking school action join us for a class, swing by the market, or just send us some fan mail!  Our website, thefarmcookingschool.com, has everything you need including information about market times and class schedule. And be sure to follow us on social media @thefarmcooks. Questions?  Send them to us at kendra@thefarmcookingschool.com. Like what you’re hearing? Hooray!  Subscribe to our podcast on iTunes or Stitcher and leave a note!  

In this episode we’d like to thank

Carol and Shelley

Victoria Lambert

Ben Walmer, Dan Lipow, and the Highlands Dinner Club Crew

Editor: Andrew Applegate

Co-Hosts: Kendra Thatcher & Karl Wagner

Producer: Kendra Thatcher

Til next time - cook well and eat your vegetables!

Ian KnauerComment