How to find your local farmer – July 4, 9-9:30AM CT, Deep Roots Radio

What: Deep Roots Radio interview with Julien Roberge, co-founder of Agrilliance, a website that quickly helps consumers find their local, sustainable farmers.

When: Saturday, July 4th, 9:00-9:30AM Central Time

Where: WPCA Radio, 93.1FM and streamed live at www.wpcaradio.org

Why: The demand for high-quality, sustainably-grown foods continues to grow in the US and worldwide. Consumers are concerned about herbicides, pesticides, GMOs, sugar, salts, and processing chemicals in their foods. Food lovers are also increasingly interested in the systems behind their foods: the environmental impacts, use of energy, antibiotics used in industrial livestock operations, and fair wages on the farm.
Agrilliance also sees these local markets as strong and viable ways to meet the needs of a growing world population, the challenges of climate change, and the political pressures felt around the globe.
Agrilliance is a new effort, web-based, to make it easier for thoughtful farmers and consumers to find their local markets. The idea is to build local connections in every community – worldwide.
I hope you’ll tune in.
Sylvia

Connecting the dots between what we eat and how it's grown

Connecting the dots between what we eat and how it’s grown

June 27, 9-9:30AM CT, live w Wedge & Wheel cheese shop. Why a public radio guy now promotes local, artisan, farmstead cheese.

What: Deep Roots Radio interview with Chris Cahtz, owner/proprietor of Stillwater, Minnesota’s Wedge & Wheel cheese shop and bistro. Nineteen months into this venture, the assortment and menu is growing with demand.
When: Saturday, June 27, 2015, 9:00-9:30AM Central Time
Where: Broadcast and streamed live from the studios of WPCA Radio, 93.1FM, and www.wpcaradio.org
Why: Why would a public radio exec move from broadcast to cheese mongering? And why in Stillwater, Minnesota? Tune in and meet Chris Cahtz: hear his story and why he’s fostering the growth of local, farmstead cheeses. I think you’ll discover that it makes all the sense in the world to make tracks for the Wedge & Wheel.
I hope you’ll tune in.
Sylvia

Connecting the dots between what we eat and how it's grown

Connecting the dots between what we eat and how it’s grown

Audio

Investing slow $$$ to build a better food system, faster. Chat with Renewing the Countryside’s Brett Olson.

One way to move America’s food system to great taste, high nutrition, environmental stewardship, humane animal welfare, and fair wages is through thoughtful investment – slow money. What is slow money? How does it work and what does it mean to you and me? How can you and I make a difference? Find out in this Deep Roots Radio interview with Brett Olson, co-founder and creative director of Renewing the Countryside. Minnesota’s first Slow Monday event is June 17, 2015, 5:00-8:00PM at Como Park, St. Paul, Minn. For information on this event, click here.

Video

About spring-time farming. Deep Roots Radio, May 17, 9-9:30AM Central. Calf video.

Calving began yesterday with the arrival of two red and white BueLingos. Just one day old, they’re walking around on firm legs and nursing heartily. This means spring chores have zoomed forward to include tagging and, in the case of bull calves, castrations. Yup, that’s how you get the steers that’ll graze for 24-30 months and reach 1,100-1,300 lbs.

BueLingo heifer born May 15, 2015

BueLingo heifer born May 15, 2015

Red and white BueLingo born May 15, 2015

Red and white BueLingo born May 15, 2015

We’re also brooding several dozen Freedom Ranger chicks. That means that we’re caring for them in a warm and controlled environment until they’re ready to be put on pastures. That’ll happen this week.
And, of course, there’s lots of fence to build and repair. And maybe start sketching out a larger chicken coop??
Tune in to Deep Roots Radio Saturday 9:00-9:30AM Central,as Dave Corbett and I chat about spring-time farming. We’re on WPCA Radio, 93.1FM and www.wpcaradio.org.
See you on the radio!
Sylvia

May 9, 9:00-9:30AM CT live w grass-fed rancher/author Cody Holmes.

Well known for his development and workshops around management intensive rotational grazing, rancher Cody Holmes is also the author of Ranching Full Time on 3 Hours a Day. In the last few years, he’s expanded into multi-species grazing, delivery and farmers markets. Now he’s working to build a local food hub based on real foods.
book_cover_small_ranchingJoin me for this conversation with Cody Holmes.

What: Deep Roots Radio live conversation with Cody Holmes.
When: May 9, 2015, 9:00-9:30AM Central Time
Where: Broadcast and streamed live from the studios of WPCA Radio 93.1FM and www.wpcaradio.org

I hope you’ll tune in.

Sylvia

Connecting the dots between what we eat and how it's grown

Connecting the dots between what we eat and how it’s grown

Saturday, March 28, 2015, 9:00-9:30AM Central – what does an farmer look like? How many acres add up to a real farm?

Tune in!
What: According to USDA stats: Who is farming, and how many acres equals a farm. Deep Roots Radio takes a look. Taking a look at the 2012 USDA’s Agricultural Census
When: Saturday, March 28, 2015, 9:00-9:30AM Central
Where: WPCA Radio, 93.1FM and stream live at www.wpcaradio.org

Deep Roots Radio, 91.3FM and www.wpcaradio.org

Deep Roots Radio, 91.3FM and www.wpcaradio.org

Multi-species grazing

Multi-species grazing

Feb. 21, 9-9:30AM Central -live with The Nourished Kitchen’s Jennifer McGruther. Getting to traditional cooking

I get it: you want to eat healthy foods. You want to cook delicious meals. You want to get back to what’s real, and you want to do it yourself! But you’re apprehensive about where to start. And you wonder if you’ll spend the rest of your life in the kitchen!
Worry no more. Jennifer McGruther recently published an absolutely beautiful cookbook that goes by the same name as her wildly popular website – The Nourished Kitchen. Tune in today as we chat about the cookbook and the thinking behind it. She makes fermentation, slow cooking and the principles of the Weston A. Price Foundation “do-able”.

What: Deep Roots Radio interview with Jennifer McGruther, author/blogger of The Nourished Kitchen
When: Saturday, Feb. 21, 2015, 9:00-9:30AM Central Time
Where: Broadcast and streamed live on WPCA Radio 93.1FM and www.wpcaradio.org

See you on the radio!
Sylvia

Tune in Jan 17, 9:00-9:30AM CT Deep Roots Radio w GYST – new fermentation bar. Guilt-free “cheers”

What: Deep Roots Radio interview with Jim Bovino, partner at GYST. He is a fermentation specialist, urban farmer at the California Street Farm (NE Minneapolis), and cider maker at Keepsake Cidery in Dundas, Minnesota.
When: Saturday, Jan. 17, 2015, 9:00-9:30AM Central Time
Where: Broadcast and streamed live from the studios of WPCA Radio, 93.1FM and www.wpcaradio.org.
Why: Because fermented foods – wine, beer, chocolate, coffee, yogurt, kimchi, etc. – taste great and are good for you.

I’d been driving around the Twin Cities all afternoon. First there was my much needed haircut at E 42nd Street Salon in South Minneapolis. My second stop was the Mississippi Market natural foods coop in St. Paul, where I loaded up on napa cabbage, turnips, beets, and brussel sprouts. I’ll roast some and ferment others.
Ferment? you ask. Ahhh, good question. Fermenting is a way of preserving foods without the use of canning or freezing. It’s a practice that thousands of years old. Think kimchi, sauerkraut, chocolate, coffee, beer, bread, yogurt, wine, cheese and cured meats (salamis, for instance). Yup, all those foods are fermented, as are lots of pickles., and miso, and soy sauce, and… Well, you get the idea.
As it turns out, these foods are not only preserved through the fermentation process, they are often made much more nutritious.
Back to my day.
After buying those beautiful organically-grown vegetables, I browsed (and bought) at Half-Priced Books, and then headed back to Minneapolis for some wine and cheese at GYST, a brand new business in on 1st Ave and 26th Street where fine taste, value, health and environmental stewardship rule.
I was warmly greeted by Mel Guse, who with Ky Guse is on the four-person leadership team in this young venture.

Mel Guse (left) and Jill Mott create elegant, delicious wine and cheese pairings at GYST

Mel Guse (left) and Jill Mott create elegant, delicious wine and cheese pairings at GYST

I asked Jill Mott, the sommelier, to create the tasting plate for me. Because I like drier reds, and it was only 4:30 in the afternoon, she poured a glass of Poulsard Vielles Vignes Domaine Rolet from the bar’s very select assortment, wines chosen for flavor and the vineyard’s careful crafting. It was a medium-pale rose color and had a caramel-like fragrance. Jill put the same close attention to the cheeses paired with the wine: a soft cheese from Buffalo Creek Creamery (Plato, MN), a Mont Vully from Switzerland which was made with the milk of pastured cows, and a 6-month-old Verano made with raw sheep milk (Putney, VT). Shredded pickled beets, and dried cherries from Door County, Wisconsin, completed the plate.
And if this weren’t enough, because I was seated at the bar, I enjoyed the meal in the company of both Jill and Jim Bovino, the fermentation specialist.
Why the focus on fermented foods? Tune in tomorrow, and find out.
Sylvia

Jan. 3, 9-9:30AM Central, LIVE with bovine guru Gearld Fry

What: Live, Deep Roots Radio conversation with bovine genetics guru Gearld Fry
When: Saturday, Jan. 3, 2014, 9:00-9:30AM Central
Where: Broadcast and streamed live from the studios of WPCA Radio, 93.1FM and online at www.wpcaradio.org

Gearld Fry, bovine genetics expert

Gearld Fry, bovine genetics expert


I met Gearld Fry five years ago. It was in a crowded hotel conference room in St. Paul, Minnesota, and Fry was one of four instructors taking us through a two-day grazing school. We were transfixed.
It was December and Dave and I had just bought our 72-acre farm in western Wisconsin. Fry’s presentation introduced us to principles we’re using to improve our herd and to produce healthful 100% grass-fed beef.
Fry talked about working seasonally, feeding only grass and why, how to identify a cow that will give rich milk for her calves, and the huge influence the bull has on the quality of future generations. He also stressed the importance of “line breeding,” using your own bulls to continually improve the quality of your animals.
Line breeding?
Join me and Gearld Fry tomorrow morning for a live chat about his approaches. Nationally known, Fry’s counsel is based on over 50 years experience with cattle – beef and dairy.

Sat, Dec. 27, 9:00-9:30AM CT – It was fermentation, I know.

It seems I’m on a crowded train. Everybody’s climbing into the kitchen car and fermenting veggies on the farm.
Fermenting? you ask. Yeah, like kimchi and sauerkraut, and sourdough bread.
So what happens when a Newyorkina (New York Puertorican woman) makes Korean kimchi on her Wisconsin cattle farm? Holy fusion, Batman!
Tune in to find out.

What: Deep Roots Radio with Sylvia Burgos Toftness and Dave Corbett
When: Saturday, December 27, 9:00-9:30AM Central time
Where: Live and streamed from the studios of WPCA Radio, 93.1FM and www.wpcaradio.org

See you then.

Sylvia

Organic cabbage from Black Brook Farm

Organic cabbage from Black Brook Farm

A long brine soak

A long brine soak

Bull Brook Keep kimchi

Bull Brook Keep kimchi

A couple of the books I’m using:
The Art of Fermentation, by Sandor Ellix Katz
Preserving Food Without Freezing or Canning, by The Gardeners & Farmers of Terre Vivante