https://simplecast.com Origins For the last decade as a chef in Baltimore, Spike Gjerde has cooked with an unwavering commitment to the Mid-Atlantic—its land and waters and its community of growers. Choosing to work within his region meant that when life gave him lemons he bought verjus instead. Through this work, Spike has returned millions of dollars back to area farms and in turn discovered a distinctive Chesapeake terroir that he’s on a mission to preserve and advance. With ORIGINS, Spike presents the story of this food as told by those who grow, make, process, preserve, and cook it. Engaging, entertaining conversations will inform and challenge listeners to consider that an alternative to commodity agriculture and processed food already exists. This show records and broadcasts LIVE on Full Service Radio from the lobby of the LINE DC in Adams Morgan, Washington DC. en Tue, 6 Nov 2018 22:13:00 +0000 Thu, 25 Jul 2019 16:16:31 +0000 http://www.fullserviceradio.org Origins https://cdn.simplecast.com/images/2fb1a106-a0dd-49e8-8dbe-1c92d36502d1/341d9ae9-6481-4926-beb9-cee73cc9fe21/3000x3000/1507236304artwork.jpg?aid=rss_feed http://www.fullserviceradio.org episodic For the last decade as a chef in Baltimore, Spike Gjerde has cooked with an unwavering commitment to the Mid-Atlantic—its land and waters and its community of growers. Choosing to work within his region meant that when life gave him lemons he bought verjus instead. Through this work, Spike has returned millions of dollars back to area farms and in turn discovered a distinctive Chesapeake terroir that he’s on a mission to preserve and advance. With ORIGINS, Spike presents the story of this food as told by those who grow, make, process, preserve, and cook it. Engaging, entertaining conversations will inform and challenge listeners to consider that an alternative to commodity agriculture and processed food already exists. This show records and broadcasts LIVE on Full Service Radio from the lobby of the LINE DC in Adams Morgan, Washington DC. Full Service Radio no https://feeds.simplecast.com/Fjr0MlWN Spike Gjerde info@fullserviceradio.org 4d630312-506d-4cf0-859c-ca90facee13f Emma Jagoz & Jason James, Moon Valley Farm This week's guests are Emma Jagoz & Jason James of Moon Valley Farm a small scale, woman owned farm and CSA in Baltimore County Maryland.

]]> Tue, 6 Nov 2018 22:13:00 +0000 info@fullserviceradio.org (Full Service Radio) https://origins.simplecast.com/episodes/25a94b5a-bc6947a4 This week's guests are Emma Jagoz & Jason James of Moon Valley Farm a small scale, woman owned farm and CSA in Baltimore County Maryland.

]]> Emma Jagoz & Jason James, Moon Valley Farm Full Service Radio 00:39:00 This week's guests are Emma Jagoz & Jason James of Moon Valley Farm a small scale, woman owned farm and CSA in Baltimore County Maryland. This week's guests are Emma Jagoz & Jason James of Moon Valley Farm a small scale, woman owned farm and CSA in Baltimore County Maryland. no full 19 9c353ec7-eae1-4d67-943e-100de6c37197 Mary Sue Milliken Mary Sue Milliken is an American chef, restaurateur, cookbook author, and radio and TV personality working mostly on Latin cuisine in the United States.

]]> Tue, 6 Nov 2018 22:07:00 +0000 info@fullserviceradio.org (Full Service Radio) https://origins.simplecast.com/episodes/2b382b54-73336c36 Mary Sue Milliken is an American chef, restaurateur, cookbook author, and radio and TV personality working mostly on Latin cuisine in the United States.

]]> Mary Sue Milliken Full Service Radio 00:38:48 Mary Sue Milliken is an American chef, restaurateur, cookbook author, and radio and TV personality working mostly on Latin cuisine in the United States. Mary Sue Milliken is an American chef, restaurateur, cookbook author, and radio and TV personality working mostly on Latin cuisine in the United States. no full 18 4c144d12-7287-4e2f-8f1a-b5eae0791dfb Joan Nathan Joan Nathan is the author of eleven cookbooks including her latest work, “King Solomon’s Table: a Culinary Exploration of Jewish Cooking from Around the World,” released by Alfred P. Knopf in April 2017. Her previous cookbook, “Quiches, Kugels and Couscous: My Search for Jewish Cooking in France” (Knopf), was named one of the 10 best cookbooks of 2010 by NPR, Food and Wine, and Bon Appétit magazines. She is a regular contributor to The New York Times and Tablet Magazine.

]]> Wed, 10 Oct 2018 19:00:00 +0000 info@fullserviceradio.org (Full Service Radio) https://origins.simplecast.com/episodes/17243385-7611ca1c Joan Nathan is the author of eleven cookbooks including her latest work, “King Solomon’s Table: a Culinary Exploration of Jewish Cooking from Around the World,” released by Alfred P. Knopf in April 2017. Her previous cookbook, “Quiches, Kugels and Couscous: My Search for Jewish Cooking in France” (Knopf), was named one of the 10 best cookbooks of 2010 by NPR, Food and Wine, and Bon Appétit magazines. She is a regular contributor to The New York Times and Tablet Magazine.

]]> Joan Nathan Full Service Radio 00:38:38 Joan Nathan is the author of eleven cookbooks including her latest work, “King Solomon’s Table: a Culinary Exploration of Jewish Cooking from Around the World,” released by Alfred P. Knopf in April 2017. Her previous cookbook, “Quiches, Kugels and Couscous: My Search for Jewish Cooking in France” (Knopf), was named one of the 10 best cookbooks of 2010 by NPR, Food and Wine, and Bon Appétit magazines. She is a regular contributor to The New York Times and Tablet Magazine. Joan Nathan is the author of eleven cookbooks including her latest work, “King Solomon’s Table: a Culinary Exploration of Jewish Cooking from Around the World,” released by Alfred P. Knopf in April 2017. Her previous cookbook, “Quiches, Kugels and Couscous: My Search for Jewish Cooking in France” (Knopf), was named one of the 10 best cookbooks of 2010 by NPR, Food and Wine, and Bon Appétit magazines. She is a regular contributor to The New York Times and Tablet Magazine. no full 17 6fcd974d-d069-4d46-bfff-2f612b9a3ba3 Rona Kobell of Maryland Sea Grant Rona Kobell is a science editor and writer with Maryland Sea Grant, where she produces the magazine Chesapeake Quarterly. She’s been covering the Chesapeake Bay for 14 years, starting at the Baltimore Sun and then at the Chesapeake Bay Journal.

]]> Wed, 26 Sep 2018 18:50:00 +0000 info@fullserviceradio.org (Full Service Radio) https://origins.simplecast.com/episodes/e41f89a8-a51fe887 Rona Kobell is a science editor and writer with Maryland Sea Grant, where she produces the magazine Chesapeake Quarterly. She’s been covering the Chesapeake Bay for 14 years, starting at the Baltimore Sun and then at the Chesapeake Bay Journal.

]]> Rona Kobell of Maryland Sea Grant Full Service Radio 00:44:38 Rona Kobell is a science editor and writer with Maryland Sea Grant, where she produces the magazine Chesapeake Quarterly. She’s been covering the Chesapeake Bay for 14 years, starting at the Baltimore Sun and then at the Chesapeake Bay Journal. Rona Kobell is a science editor and writer with Maryland Sea Grant, where she produces the magazine Chesapeake Quarterly. She’s been covering the Chesapeake Bay for 14 years, starting at the Baltimore Sun and then at the Chesapeake Bay Journal. no full 16 11089505-eb6a-4c1e-8944-8b0eb2570803 Caleb Stine The Baltimore Sun has called Caleb Stine the “lynchpin of the Baltimore folk scene.” Like his Baltimore home, Stine keeps the music honest– hardworking, genuine, and unafraid to tell it like it is. To date, Stine has released over ten albums, scored music for films, acted Off-Broadway, gargled Sangria on the streets of Madrid, and played guitar with Vieux Farka Toure.

]]> Tue, 14 Aug 2018 19:49:00 +0000 info@fullserviceradio.org (Full Service Radio) https://origins.simplecast.com/episodes/574af1b2-1be5c5fd The Baltimore Sun has called Caleb Stine the “lynchpin of the Baltimore folk scene.” Like his Baltimore home, Stine keeps the music honest– hardworking, genuine, and unafraid to tell it like it is. To date, Stine has released over ten albums, scored music for films, acted Off-Broadway, gargled Sangria on the streets of Madrid, and played guitar with Vieux Farka Toure.

]]> Caleb Stine Full Service Radio 00:45:26 The Baltimore Sun has called Caleb Stine the “lynchpin of the Baltimore folk scene.” Like his Baltimore home, Stine keeps the music honest– hardworking, genuine, and unafraid to tell it like it is. To date, Stine has released over ten albums, scored music for films, acted Off-Broadway, gargled Sangria on the streets of Madrid, and played guitar with Vieux Farka Toure. The Baltimore Sun has called Caleb Stine the “lynchpin of the Baltimore folk scene.” Like his Baltimore home, Stine keeps the music honest– hardworking, genuine, and unafraid to tell it like it is. To date, Stine has released over ten albums, scored music for films, acted Off-Broadway, gargled Sangria on the streets of Madrid, and played guitar with Vieux Farka Toure. no full 15 795320f5-400a-4106-bc96-e7c28508c17f Julia Feder, FRESHFARM Executive Director Julia Feder brings two decades of experience with non-profit institutions and program oversight to her work as Executive Director of FRESHFARM. As a strategic storyteller, community builder, and activator of sustainability efforts, Julia is driven to introduce more people to the deliciousness of our region’s bounty. Perhaps what she enjoys most, though, is eating seasonally and knowing the stories and farmers behind the food she’s feeding her family. Julia holds a B.A. in English Literature and Psychology from the University of Michigan and a M.S. in Environmental Studies with a focus in environmental education from Antioch University. Her favorite market food? It’s always changing but right now she’s loving nectarines and pickled carrots.

]]> Wed, 1 Aug 2018 18:11:00 +0000 info@fullserviceradio.org (Full Service Radio) https://origins.simplecast.com/episodes/83a0f11c-267c3bf1 Julia Feder brings two decades of experience with non-profit institutions and program oversight to her work as Executive Director of FRESHFARM. As a strategic storyteller, community builder, and activator of sustainability efforts, Julia is driven to introduce more people to the deliciousness of our region’s bounty. Perhaps what she enjoys most, though, is eating seasonally and knowing the stories and farmers behind the food she’s feeding her family. Julia holds a B.A. in English Literature and Psychology from the University of Michigan and a M.S. in Environmental Studies with a focus in environmental education from Antioch University. Her favorite market food? It’s always changing but right now she’s loving nectarines and pickled carrots.

]]> Julia Feder, FRESHFARM Executive Director Full Service Radio 00:36:44 Julia Feder brings two decades of experience with non-profit institutions and program oversight to her work as Executive Director of FRESHFARM. As a strategic storyteller, community builder, and activator of sustainability efforts, Julia is driven to introduce more people to the deliciousness of our region’s bounty. Perhaps what she enjoys most, though, is eating seasonally and knowing the stories and farmers behind the food she’s feeding her family. Julia holds a B.A. in English Literature and Psychology from the University of Michigan and a M.S. in Environmental Studies with a focus in environmental education from Antioch University. Her favorite market food? It’s always changing but right now she’s loving nectarines and pickled carrots. Julia Feder brings two decades of experience with non-profit institutions and program oversight to her work as Executive Director of FRESHFARM. As a strategic storyteller, community builder, and activator of sustainability efforts, Julia is driven to introduce more people to the deliciousness of our region’s bounty. Perhaps what she enjoys most, though, is eating seasonally and knowing the stories and farmers behind the food she’s feeding her family. Julia holds a B.A. in English Literature and Psychology from the University of Michigan and a M.S. in Environmental Studies with a focus in environmental education from Antioch University. Her favorite market food? It’s always changing but right now she’s loving nectarines and pickled carrots. no full 14 4848a22e-188e-44a5-b926-9a491ea57484 Daniel Boulud Chef Spike Gjerde sits down for an intimate conversation with culinary legend Chef Daniel Boulud. Daniel is Chef-Owner of 7 restaurants in New York City and 6 in national and international destinations, as well as the Feast & Fêtes catering company.

]]> Wed, 25 Jul 2018 18:22:00 +0000 info@fullserviceradio.org (Full Service Radio) https://origins.simplecast.com/episodes/d8582092-f6aa3e5a Chef Spike Gjerde sits down for an intimate conversation with culinary legend Chef Daniel Boulud. Daniel is Chef-Owner of 7 restaurants in New York City and 6 in national and international destinations, as well as the Feast & Fêtes catering company.

]]> Daniel Boulud Full Service Radio 00:40:12 Chef Spike Gjerde sits down for an intimate conversation with culinary legend Chef Daniel Boulud. Daniel is Chef-Owner of 7 restaurants in New York City and 6 in national and international destinations, as well as the Feast & Fêtes catering company. Chef Spike Gjerde sits down for an intimate conversation with culinary legend Chef Daniel Boulud. Daniel is Chef-Owner of 7 restaurants in New York City and 6 in national and international destinations, as well as the Feast & Fêtes catering company. no full 13 984059ca-51ab-4ffb-bc09-9294f5d76e40 Sam Fitz, cofounder of ANXO Cider Sam is a co-founder of ANXO Cider, the District's first licensed winery since prohibition, and it's two brick-and-mortars in Truxton Circle and Brightwood Park. A member of the national board of the United States Association of Cider Makers, Sam oversees ANXO's cider production and distribution, which now covers six states, the District, and a few accounts abroad. Previously, he was DC's first Certified Cicerone, and founded the beer programs at Meridian Pint and Smoke & Barrel before overseeing beverage operations for Pizzeria Paradiso. Raised in Baltimore and a graduate of Washington University in St. Louis with a BA in Economics and Psychology, Sam now lives with his wife and daughter down the street from the cidery and has been a Washingtonian for 12 years.

]]> Tue, 17 Jul 2018 19:46:00 +0000 info@fullserviceradio.org (Full Service Radio) https://origins.simplecast.com/episodes/d13595c1-58b480af Sam is a co-founder of ANXO Cider, the District's first licensed winery since prohibition, and it's two brick-and-mortars in Truxton Circle and Brightwood Park. A member of the national board of the United States Association of Cider Makers, Sam oversees ANXO's cider production and distribution, which now covers six states, the District, and a few accounts abroad. Previously, he was DC's first Certified Cicerone, and founded the beer programs at Meridian Pint and Smoke & Barrel before overseeing beverage operations for Pizzeria Paradiso. Raised in Baltimore and a graduate of Washington University in St. Louis with a BA in Economics and Psychology, Sam now lives with his wife and daughter down the street from the cidery and has been a Washingtonian for 12 years.

]]> Sam Fitz, cofounder of ANXO Cider Full Service Radio 00:33:55 Sam is a co-founder of ANXO Cider, the District's first licensed winery since prohibition, and it's two brick-and-mortars in Truxton Circle and Brightwood Park. A member of the national board of the United States Association of Cider Makers, Sam oversees ANXO's cider production and distribution, which now covers six states, the District, and a few accounts abroad. Previously, he was DC's first Certified Cicerone, and founded the beer programs at Meridian Pint and Smoke & Barrel before overseeing beverage operations for Pizzeria Paradiso. Raised in Baltimore and a graduate of Washington University in St. Louis with a BA in Economics and Psychology, Sam now lives with his wife and daughter down the street from the cidery and has been a Washingtonian for 12 years. Sam is a co-founder of ANXO Cider, the District's first licensed winery since prohibition, and it's two brick-and-mortars in Truxton Circle and Brightwood Park. A member of the national board of the United States Association of Cider Makers, Sam oversees ANXO's cider production and distribution, which now covers six states, the District, and a few accounts abroad. Previously, he was DC's first Certified Cicerone, and founded the beer programs at Meridian Pint and Smoke & Barrel before overseeing beverage operations for Pizzeria Paradiso. Raised in Baltimore and a graduate of Washington University in St. Louis with a BA in Economics and Psychology, Sam now lives with his wife and daughter down the street from the cidery and has been a Washingtonian for 12 years. no full 12 1fb87223-63f2-4668-a8f0-e677d7d713f3 Chantal Tseng Chantal Tseng loves just about anything fermented and poured, as she tells it, but especially wine, tea and cocktails. She's turned that love into roughly 18 years of serving drinks as a bartender, bar manager and part-time Sommelier. She is currently the Social Media Manager for a local wine distributor with a focus on natural wines. She is also a co-founder of Redeye Menus, a sherry pairing dinner social club that pairs sherry with Asian food. You might also find Chantal freelancing as a Sherry educator, promoting the local library or just doing some chalk art. Her current regularly scheduled passion is running the "Literary Cocktails" series in the Reading Room of Petworth Citizen every weekend where she creates specialty cocktail menus that are inspired by classic and contemporary literature. In the past, she held the rank of original Bar Manager and Senior Bartender of Mockingbird Hill where she created and managed the winelist and cocktail program. This is where she was named EaterDC's 2013 Bartender of the Year and one of Daily Meal's 25 Top Bartenders in America. She was also the first Head Mixologist for the historic Tabard Inn where she created the Tabard Cocktail, which was featured in one of her favorite publications, Imbibe magazine. A true student of all things liquid, she is a Bar Ready graduate of the B.A.R. program, a Certified Sommelier via the Court of Master Sommeliers and a Certified Sherry Educator from the Consejo Regulador in Jerez. She also plays a mean game of pool. You can find her posting regularly on Twitter and Instagram as @shinobipaws.

]]> Tue, 3 Jul 2018 19:19:00 +0000 info@fullserviceradio.org (Full Service Radio) https://origins.simplecast.com/episodes/731fd90d-81e28c78 Chantal Tseng loves just about anything fermented and poured, as she tells it, but especially wine, tea and cocktails. She's turned that love into roughly 18 years of serving drinks as a bartender, bar manager and part-time Sommelier. She is currently the Social Media Manager for a local wine distributor with a focus on natural wines. She is also a co-founder of Redeye Menus, a sherry pairing dinner social club that pairs sherry with Asian food. You might also find Chantal freelancing as a Sherry educator, promoting the local library or just doing some chalk art. Her current regularly scheduled passion is running the "Literary Cocktails" series in the Reading Room of Petworth Citizen every weekend where she creates specialty cocktail menus that are inspired by classic and contemporary literature. In the past, she held the rank of original Bar Manager and Senior Bartender of Mockingbird Hill where she created and managed the winelist and cocktail program. This is where she was named EaterDC's 2013 Bartender of the Year and one of Daily Meal's 25 Top Bartenders in America. She was also the first Head Mixologist for the historic Tabard Inn where she created the Tabard Cocktail, which was featured in one of her favorite publications, Imbibe magazine. A true student of all things liquid, she is a Bar Ready graduate of the B.A.R. program, a Certified Sommelier via the Court of Master Sommeliers and a Certified Sherry Educator from the Consejo Regulador in Jerez. She also plays a mean game of pool. You can find her posting regularly on Twitter and Instagram as @shinobipaws.

]]> Chantal Tseng Full Service Radio 00:33:30 Chantal Tseng loves just about anything fermented and poured, as she tells it, but especially wine, tea and cocktails. She's turned that love into roughly 18 years of serving drinks as a bartender, bar manager and part-time Sommelier. She is currently the Social Media Manager for a local wine distributor with a focus on natural wines. She is also a co-founder of Redeye Menus, a sherry pairing dinner social club that pairs sherry with Asian food. You might also find Chantal freelancing as a Sherry educator, promoting the local library or just doing some chalk art. Her current regularly scheduled passion is running the "Literary Cocktails" series in the Reading Room of Petworth Citizen every weekend where she creates specialty cocktail menus that are inspired by classic and contemporary literature. In the past, she held the rank of original Bar Manager and Senior Bartender of Mockingbird Hill where she created and managed the winelist and cocktail program. This is where she was named EaterDC's 2013 Bartender of the Year and one of Daily Meal's 25 Top Bartenders in America. She was also the first Head Mixologist for the historic Tabard Inn where she created the Tabard Cocktail, which was featured in one of her favorite publications, Imbibe magazine. A true student of all things liquid, she is a Bar Ready graduate of the B.A.R. program, a Certified Sommelier via the Court of Master Sommeliers and a Certified Sherry Educator from the Consejo Regulador in Jerez. She also plays a mean game of pool. You can find her posting regularly on Twitter and Instagram as @shinobipaws. Chantal Tseng loves just about anything fermented and poured, as she tells it, but especially wine, tea and cocktails. She's turned that love into roughly 18 years of serving drinks as a bartender, bar manager and part-time Sommelier. She is currently the Social Media Manager for a local wine distributor with a focus on natural wines. She is also a co-founder of Redeye Menus, a sherry pairing dinner social club that pairs sherry with Asian food. You might also find Chantal freelancing as a Sherry educator, promoting the local library or just doing some chalk art. Her current regularly scheduled passion is running the "Literary Cocktails" series in the Reading Room of Petworth Citizen every weekend where she creates specialty cocktail menus that are inspired by classic and contemporary literature. In the past, she held the rank of original Bar Manager and Senior Bartender of Mockingbird Hill where she created and managed the winelist and cocktail program. This is where she was named EaterDC's 2013 Bartender of the Year and one of Daily Meal's 25 Top Bartenders in America. She was also the first Head Mixologist for the historic Tabard Inn where she created the Tabard Cocktail, which was featured in one of her favorite publications, Imbibe magazine. A true student of all things liquid, she is a Bar Ready graduate of the B.A.R. program, a Certified Sommelier via the Court of Master Sommeliers and a Certified Sherry Educator from the Consejo Regulador in Jerez. She also plays a mean game of pool. You can find her posting regularly on Twitter and Instagram as @shinobipaws. no full 11 4b6ead49-988c-4b9e-ad5e-ace614b6ffb0 Nazirahk Amen Nazirahk Amen is a grower and naturopathic doctor with over 20 years of experience in both fields. After growing up on a farm, his interest in organic farming was sparked by his spiritual teacher, Reverend Nazirmoreh Kedem ABRD, head of Nahziryah Monastic Community & Ecovillage in the Ozarks.

]]> Tue, 19 Jun 2018 19:49:00 +0000 info@fullserviceradio.org (Full Service Radio) https://origins.simplecast.com/episodes/ad355b64-aa7deaa9 Nazirahk Amen is a grower and naturopathic doctor with over 20 years of experience in both fields. After growing up on a farm, his interest in organic farming was sparked by his spiritual teacher, Reverend Nazirmoreh Kedem ABRD, head of Nahziryah Monastic Community & Ecovillage in the Ozarks.

]]> Nazirahk Amen Full Service Radio 00:40:11 Nazirahk Amen is a grower and naturopathic doctor with over 20 years of experience in both fields. After growing up on a farm, his interest in organic farming was sparked by his spiritual teacher, Reverend Nazirmoreh Kedem ABRD, head of Nahziryah Monastic Community & Ecovillage in the Ozarks. Nazirahk Amen is a grower and naturopathic doctor with over 20 years of experience in both fields. After growing up on a farm, his interest in organic farming was sparked by his spiritual teacher, Reverend Nazirmoreh Kedem ABRD, head of Nahziryah Monastic Community & Ecovillage in the Ozarks. no full 10 cd9897a2-7f5c-4dbf-b1a5-3e8af1826d0d Chris Caquelin of Franklin & Poe Franklin and Poe Trust Company is a veteran-owned consultancy and retail store committed to providing the highest quality clothing and goods for men and women. Owners Chris Caquelin and Andrew Li specialize in American-made quality clothing and durable goods, from raw selvedge denim and Red Wing boots to natural beauty products.

]]> Tue, 22 May 2018 19:31:00 +0000 info@fullserviceradio.org (Full Service Radio) https://origins.simplecast.com/episodes/eccae73e-984ce849 Franklin and Poe Trust Company is a veteran-owned consultancy and retail store committed to providing the highest quality clothing and goods for men and women. Owners Chris Caquelin and Andrew Li specialize in American-made quality clothing and durable goods, from raw selvedge denim and Red Wing boots to natural beauty products.

]]> Chris Caquelin of Franklin & Poe Full Service Radio 00:39:08 Franklin and Poe Trust Company is a veteran-owned consultancy and retail store committed to providing the highest quality clothing and goods for men and women. Owners Chris Caquelin and Andrew Li specialize in American-made quality clothing and durable goods, from raw selvedge denim and Red Wing boots to natural beauty products. Franklin and Poe Trust Company is a veteran-owned consultancy and retail store committed to providing the highest quality clothing and goods for men and women. Owners Chris Caquelin and Andrew Li specialize in American-made quality clothing and durable goods, from raw selvedge denim and Red Wing boots to natural beauty products. no full 9 1db8ab13-ea1e-4faf-967d-b8fc2e448e36 Old Westminster Winery Old Westminster Winery is the project of three siblings with one vision: to put Maryland wine on the map. Their meticulous vineyard care and cellar work yield wines that display complexity, character and -- most importantly -- are a joy to drink. A bottle of wine reflects its maker’s passion and creativity. Wild yeast fermentations, sparing additions and minimal intervention are key to crafting wines that are expressive of our soil, climate and geography.

]]> Thu, 10 May 2018 17:27:00 +0000 info@fullserviceradio.org (Full Service Radio) https://origins.simplecast.com/episodes/d8805aba-280c3d6d Old Westminster Winery is the project of three siblings with one vision: to put Maryland wine on the map. Their meticulous vineyard care and cellar work yield wines that display complexity, character and -- most importantly -- are a joy to drink. A bottle of wine reflects its maker’s passion and creativity. Wild yeast fermentations, sparing additions and minimal intervention are key to crafting wines that are expressive of our soil, climate and geography.

]]> Old Westminster Winery Full Service Radio 00:28:10 Old Westminster Winery is the project of three siblings with one vision: to put Maryland wine on the map. Their meticulous vineyard care and cellar work yield wines that display complexity, character and -- most importantly -- are a joy to drink. A bottle of wine reflects its maker’s passion and creativity. Wild yeast fermentations, sparing additions and minimal intervention are key to crafting wines that are expressive of our soil, climate and geography. Old Westminster Winery is the project of three siblings with one vision: to put Maryland wine on the map. Their meticulous vineyard care and cellar work yield wines that display complexity, character and -- most importantly -- are a joy to drink. A bottle of wine reflects its maker’s passion and creativity. Wild yeast fermentations, sparing additions and minimal intervention are key to crafting wines that are expressive of our soil, climate and geography. no full 8 f7f941c0-4aad-45ad-9c19-e944315c9300 Mike Curtin, CEO of DC Central Kitchen. This week's guest on ORIGINS is Mike Curtin, CEO of DC Central Kitchen. After graduating from Williams College in 1986 with a BA in Religion, Mike lived and
worked in Osaka, Japan as a teacher, copywriter, and bartender at his neighborhood pub. Upon
returning to the US, Mike began a 20-year career in the hospitality business, which included
owning and operating his own restaurant, The Broad Street Grill in Falls Church, Virginia, before
joining DC Central Kitchen (DCCK).
When Mike joined DCCK in 2004, he drew on his experiences as an entrepreneur in the
restaurant business to expand the Kitchen’s social enterprise program from less than $500,000
in 2005 to over $7 million in 2014. Under his leadership, DCCK’s social enterprise portfolio
expanded from a small catering outfit to include a full-service catering, contract meals, locally-
sourced, scratched-cooked school meals and a wholesale program that delivers fresh produce
and healthy snacks to corner stores in Washington, DC’s food deserts.

]]> Tue, 24 Apr 2018 19:25:00 +0000 info@fullserviceradio.org (Full Service Radio) https://origins.simplecast.com/episodes/1ceac450-a462662a This week's guest on ORIGINS is Mike Curtin, CEO of DC Central Kitchen. After graduating from Williams College in 1986 with a BA in Religion, Mike lived and
worked in Osaka, Japan as a teacher, copywriter, and bartender at his neighborhood pub. Upon
returning to the US, Mike began a 20-year career in the hospitality business, which included
owning and operating his own restaurant, The Broad Street Grill in Falls Church, Virginia, before
joining DC Central Kitchen (DCCK).
When Mike joined DCCK in 2004, he drew on his experiences as an entrepreneur in the
restaurant business to expand the Kitchen’s social enterprise program from less than $500,000
in 2005 to over $7 million in 2014. Under his leadership, DCCK’s social enterprise portfolio
expanded from a small catering outfit to include a full-service catering, contract meals, locally-
sourced, scratched-cooked school meals and a wholesale program that delivers fresh produce
and healthy snacks to corner stores in Washington, DC’s food deserts.

]]> Mike Curtin, CEO of DC Central Kitchen. Full Service Radio 00:37:40 This week's guest on ORIGINS is Mike Curtin, CEO of DC Central Kitchen. After graduating from Williams College in 1986 with a BA in Religion, Mike lived and worked in Osaka, Japan as a teacher, copywriter, and bartender at his neighborhood pub. Upon returning to the US, Mike began a 20-year career in the hospitality business, which included owning and operating his own restaurant, The Broad Street Grill in Falls Church, Virginia, before joining DC Central Kitchen (DCCK). When Mike joined DCCK in 2004, he drew on his experiences as an entrepreneur in the restaurant business to expand the Kitchen’s social enterprise program from less than $500,000 in 2005 to over $7 million in 2014. Under his leadership, DCCK’s social enterprise portfolio expanded from a small catering outfit to include a full-service catering, contract meals, locally- sourced, scratched-cooked school meals and a wholesale program that delivers fresh produce and healthy snacks to corner stores in Washington, DC’s food deserts. This week's guest on ORIGINS is Mike Curtin, CEO of DC Central Kitchen. After graduating from Williams College in 1986 with a BA in Religion, Mike lived and worked in Osaka, Japan as a teacher, copywriter, and bartender at his neighborhood pub. Upon returning to the US, Mike began a 20-year career in the hospitality business, which included owning and operating his own restaurant, The Broad Street Grill in Falls Church, Virginia, before joining DC Central Kitchen (DCCK). When Mike joined DCCK in 2004, he drew on his experiences as an entrepreneur in the restaurant business to expand the Kitchen’s social enterprise program from less than $500,000 in 2005 to over $7 million in 2014. Under his leadership, DCCK’s social enterprise portfolio expanded from a small catering outfit to include a full-service catering, contract meals, locally- sourced, scratched-cooked school meals and a wholesale program that delivers fresh produce and healthy snacks to corner stores in Washington, DC’s food deserts. no full 7 6488fddc-ee66-4e11-aa7d-162c4d4a5f3f Richfield Farm Richfield Farm is a family owned and operated vegetable, fruit, and flower farm based out of Manchester, MD serving Maryland, DC, and Virginia farmer's markets and restaurants for over thirty years.

]]> Tue, 10 Apr 2018 19:38:00 +0000 info@fullserviceradio.org (Full Service Radio) https://origins.simplecast.com/episodes/ca6ea5cc-4d3e245d Richfield Farm is a family owned and operated vegetable, fruit, and flower farm based out of Manchester, MD serving Maryland, DC, and Virginia farmer's markets and restaurants for over thirty years.

]]> Richfield Farm Full Service Radio 00:28:23 Richfield Farm is a family owned and operated vegetable, fruit, and flower farm based out of Manchester, MD serving Maryland, DC, and Virginia farmer's markets and restaurants for over thirty years. Richfield Farm is a family owned and operated vegetable, fruit, and flower farm based out of Manchester, MD serving Maryland, DC, and Virginia farmer's markets and restaurants for over thirty years. no full 6 75b030e3-8897-4ef6-be96-df9c7f2a97a2 Andrew Bahrenburg, National Policy Director for the National Young Farmers Coalition Andrew Bahrenburg is the National Policy Director for the National Young Farmers Coalition. Prior to that, he worked for years as a legislative aide in the U.S. House of Representatives before returning to his native Vermont to farm organic specialty crops and pastured poultry. Andrew has served as an instructor in the University of Vermont's Farmer Training Program, as a founding member and organizer for the Vermont Young Farmers Coalition, and as the policy advocate for Rural Vermont. He holds a B.A. in political science from Macalester College.

]]> Wed, 28 Mar 2018 02:09:00 +0000 info@fullserviceradio.org (Full Service Radio) https://origins.simplecast.com/episodes/033099ff-613f0d63 Andrew Bahrenburg is the National Policy Director for the National Young Farmers Coalition. Prior to that, he worked for years as a legislative aide in the U.S. House of Representatives before returning to his native Vermont to farm organic specialty crops and pastured poultry. Andrew has served as an instructor in the University of Vermont's Farmer Training Program, as a founding member and organizer for the Vermont Young Farmers Coalition, and as the policy advocate for Rural Vermont. He holds a B.A. in political science from Macalester College.

]]> Andrew Bahrenburg, National Policy Director for the National Young Farmers Coalition Full Service Radio 00:31:59 Andrew Bahrenburg is the National Policy Director for the National Young Farmers Coalition. Prior to that, he worked for years as a legislative aide in the U.S. House of Representatives before returning to his native Vermont to farm organic specialty crops and pastured poultry. Andrew has served as an instructor in the University of Vermont's Farmer Training Program, as a founding member and organizer for the Vermont Young Farmers Coalition, and as the policy advocate for Rural Vermont. He holds a B.A. in political science from Macalester College. Andrew Bahrenburg is the National Policy Director for the National Young Farmers Coalition. Prior to that, he worked for years as a legislative aide in the U.S. House of Representatives before returning to his native Vermont to farm organic specialty crops and pastured poultry. Andrew has served as an instructor in the University of Vermont's Farmer Training Program, as a founding member and organizer for the Vermont Young Farmers Coalition, and as the policy advocate for Rural Vermont. He holds a B.A. in political science from Macalester College. no full 5 7a6b6692-5aea-4b88-921a-5aadd05c5279 The Vetter Brothers of Tessemae’s This week's guests on Origins are the Vetter Brothers, proprietors of Tessemae’s, the nation's best tasting #1 selling Organic salad dressing and condiment company.

]]> Tue, 13 Mar 2018 21:13:00 +0000 info@fullserviceradio.org (Full Service Radio) https://origins.simplecast.com/episodes/9f3502fd-ecd15846 This week's guests on Origins are the Vetter Brothers, proprietors of Tessemae’s, the nation's best tasting #1 selling Organic salad dressing and condiment company.

]]> The Vetter Brothers of Tessemae’s Full Service Radio 00:53:46 This week's guests on Origins are the Vetter Brothers, proprietors of Tessemae’s, the nation's best tasting #1 selling Organic salad dressing and condiment company. This week's guests on Origins are the Vetter Brothers, proprietors of Tessemae’s, the nation's best tasting #1 selling Organic salad dressing and condiment company. no full 4 dc4a4d98-9560-4634-913f-e8cd50c8d541 In Conversation with Alice Waters Chef Spike Gjerde is joined by the legendary Alice Waters on a special episode of ORIGINS. Alice Waters is a chef, author, food activist, and the founder and owner of Chez Panisse Restaurant in Berkeley, California. She has been a champion of local sustainable agriculture for over four decades. In 1995 she founded the Edible Schoolyard Project, which advocates for a free school lunch for all children and a sustainable food curriculum in every public school. She has been Vice President of Slow Food International since 2002. She conceived and helped create the Yale Sustainable Food Project in 2003, and the Rome Sustainable Food Project at the American Academy in Rome in 2007. Her honors include election as a Fellow of the American Academy of Arts and Sciences in 2007; the Harvard Medical School’s Global Environmental Citizen Award, which she shared with Kofi Annan in 2008; and her induction into the French Legion of Honor in 2010. In 2015 she was awarded the National Humanities Medal by President Obama, proving that eating is a political act, and that the table is a powerful means to social justice and positive change. Alice is the author of fifteen books, including New York Times bestsellers The Art of Simple Food I & II and The Edible Schoolyard: A Universal Idea.

]]> Tue, 30 Jan 2018 17:20:00 +0000 info@fullserviceradio.org (Full Service Radio) https://origins.simplecast.com/episodes/8a161f09-23b7eb4f Chef Spike Gjerde is joined by the legendary Alice Waters on a special episode of ORIGINS. Alice Waters is a chef, author, food activist, and the founder and owner of Chez Panisse Restaurant in Berkeley, California. She has been a champion of local sustainable agriculture for over four decades. In 1995 she founded the Edible Schoolyard Project, which advocates for a free school lunch for all children and a sustainable food curriculum in every public school. She has been Vice President of Slow Food International since 2002. She conceived and helped create the Yale Sustainable Food Project in 2003, and the Rome Sustainable Food Project at the American Academy in Rome in 2007. Her honors include election as a Fellow of the American Academy of Arts and Sciences in 2007; the Harvard Medical School’s Global Environmental Citizen Award, which she shared with Kofi Annan in 2008; and her induction into the French Legion of Honor in 2010. In 2015 she was awarded the National Humanities Medal by President Obama, proving that eating is a political act, and that the table is a powerful means to social justice and positive change. Alice is the author of fifteen books, including New York Times bestsellers The Art of Simple Food I & II and The Edible Schoolyard: A Universal Idea.

]]> In Conversation with Alice Waters Full Service Radio 00:41:14 Chef Spike Gjerde is joined by the legendary Alice Waters on a special episode of ORIGINS. Alice Waters is a chef, author, food activist, and the founder and owner of Chez Panisse Restaurant in Berkeley, California. She has been a champion of local sustainable agriculture for over four decades. In 1995 she founded the Edible Schoolyard Project, which advocates for a free school lunch for all children and a sustainable food curriculum in every public school. She has been Vice President of Slow Food International since 2002. She conceived and helped create the Yale Sustainable Food Project in 2003, and the Rome Sustainable Food Project at the American Academy in Rome in 2007. Her honors include election as a Fellow of the American Academy of Arts and Sciences in 2007; the Harvard Medical School’s Global Environmental Citizen Award, which she shared with Kofi Annan in 2008; and her induction into the French Legion of Honor in 2010. In 2015 she was awarded the National Humanities Medal by President Obama, proving that eating is a political act, and that the table is a powerful means to social justice and positive change. Alice is the author of fifteen books, including New York Times bestsellers The Art of Simple Food I & II and The Edible Schoolyard: A Universal Idea. Chef Spike Gjerde is joined by the legendary Alice Waters on a special episode of ORIGINS. Alice Waters is a chef, author, food activist, and the founder and owner of Chez Panisse Restaurant in Berkeley, California. She has been a champion of local sustainable agriculture for over four decades. In 1995 she founded the Edible Schoolyard Project, which advocates for a free school lunch for all children and a sustainable food curriculum in every public school. She has been Vice President of Slow Food International since 2002. She conceived and helped create the Yale Sustainable Food Project in 2003, and the Rome Sustainable Food Project at the American Academy in Rome in 2007. Her honors include election as a Fellow of the American Academy of Arts and Sciences in 2007; the Harvard Medical School’s Global Environmental Citizen Award, which she shared with Kofi Annan in 2008; and her induction into the French Legion of Honor in 2010. In 2015 she was awarded the National Humanities Medal by President Obama, proving that eating is a political act, and that the table is a powerful means to social justice and positive change. Alice is the author of fifteen books, including New York Times bestsellers The Art of Simple Food I & II and The Edible Schoolyard: A Universal Idea. no full 3 197bc7e9-b78a-48e2-b7d8-cb839f31804c Lauren Sandler of Canning Shed Preservation expert Lauren Sandler of Canning Shed joins ORIGINS to discuss the ins and outs of canning, preservation and sustainability at large.

]]> Fri, 5 Jan 2018 15:00:00 +0000 info@fullserviceradio.org (Full Service Radio) https://origins.simplecast.com/episodes/717b673a-a4f297e3 Preservation expert Lauren Sandler of Canning Shed joins ORIGINS to discuss the ins and outs of canning, preservation and sustainability at large.

]]> Lauren Sandler of Canning Shed Full Service Radio 00:39:47 Preservation expert Lauren Sandler of Canning Shed joins ORIGINS to discuss the ins and outs of canning, preservation and sustainability at large. Preservation expert Lauren Sandler of Canning Shed joins ORIGINS to discuss the ins and outs of canning, preservation and sustainability at large. no full 2 7e10b725-1f2d-45b1-8b8b-074018522207 Debut Episode: Karma Farm Jon Shaw has been using all natural, sustainable, raised bed, no-till methods for many years. Jon operates what might be called a large “market garden” in Monkton, Maryland that sits on some of the best soil in the state. He enjoys experimenting by growing unusual plants including heirloom varieties while trying to extend their season without the use of fossil fuel based heating.

Nat Shaw has been working in his Dad’s garden since he was a child. As a student of Entrepreneurship at the University of Baltimore, he began researching vertical hydroponic vegetable growth and found Freight Farm’s Leafy Green Machine. After working with a team to develop a feasibility study, Nat convinced his father to consider using an LGM to supply Karma Farm’s restaurant customers with leafy greens through the entire year. The result… Karma Farm Leafy Green Machine, coming April 2017!

]]> Wed, 20 Dec 2017 20:00:00 +0000 info@fullserviceradio.org (Full Service Radio) https://origins.simplecast.com/episodes/a3a0344f-0b4331cb Jon Shaw has been using all natural, sustainable, raised bed, no-till methods for many years. Jon operates what might be called a large “market garden” in Monkton, Maryland that sits on some of the best soil in the state. He enjoys experimenting by growing unusual plants including heirloom varieties while trying to extend their season without the use of fossil fuel based heating.

Nat Shaw has been working in his Dad’s garden since he was a child. As a student of Entrepreneurship at the University of Baltimore, he began researching vertical hydroponic vegetable growth and found Freight Farm’s Leafy Green Machine. After working with a team to develop a feasibility study, Nat convinced his father to consider using an LGM to supply Karma Farm’s restaurant customers with leafy greens through the entire year. The result… Karma Farm Leafy Green Machine, coming April 2017!

]]> Debut Episode: Karma Farm Full Service Radio 00:25:16 Jon Shaw has been using all natural, sustainable, raised bed, no-till methods for many years. Jon operates what might be called a large “market garden” in Monkton, Maryland that sits on some of the best soil in the state. He enjoys experimenting by growing unusual plants including heirloom varieties while trying to extend their season without the use of fossil fuel based heating. Nat Shaw has been working in his Dad’s garden since he was a child. As a student of Entrepreneurship at the University of Baltimore, he began researching vertical hydroponic vegetable growth and found Freight Farm’s Leafy Green Machine. After working with a team to develop a feasibility study, Nat convinced his father to consider using an LGM to supply Karma Farm’s restaurant customers with leafy greens through the entire year. The result… Karma Farm Leafy Green Machine, coming April 2017! Jon Shaw has been using all natural, sustainable, raised bed, no-till methods for many years. Jon operates what might be called a large “market garden” in Monkton, Maryland that sits on some of the best soil in the state. He enjoys experimenting by growing unusual plants including heirloom varieties while trying to extend their season without the use of fossil fuel based heating. Nat Shaw has been working in his Dad’s garden since he was a child. As a student of Entrepreneurship at the University of Baltimore, he began researching vertical hydroponic vegetable growth and found Freight Farm’s Leafy Green Machine. After working with a team to develop a feasibility study, Nat convinced his father to consider using an LGM to supply Karma Farm’s restaurant customers with leafy greens through the entire year. The result… Karma Farm Leafy Green Machine, coming April 2017! no full 1