KOHLRABI | farmers, chefs and the stories of our food ‪|‬ Farm Generations Cooperative

Yes, we're intimidated! How do you cook a pig head and why would you want to in the first place? Michelle and Lindsey explore how to start cooking whole pigs with J Fox, of Hudson and Charles, and pig expert Rhyne Cureton.

J Fox, Hudson & Charles

J is co-owner and butcher at Hudson & Charles, a NYC butcher shop serving sustainable and grassfed meats. Learn more about this little shop with a cult following here: https://gffmag.com/a-cut-above-conscientious-manhattan-butchery-hudson-charles/

Follow Hudson & Charles
https://www.instagram.com/hudson_charles/

Rhyne Cureton, pig expert & farmer

Rhyne Cureton AKA "Pork" Rhyne is known across the country and even overseas in East Africa as an international agricultural educator; educating experienced as well as new and beginning farmers primarily on small-scale livestock production, such as pork and poultry.

Follow Rhyne's work:

https://www.instagram.com/pork.rhyne/

https://www.youtube.com/channel/UCLeA2CHcyLY8_7xXZSMA4gg/featured



KOHLRABI is brought to you by GrownBy and the Glynwood Center for Regional Food and Farming

Michelle and Lindsey in conversation with Sarah Leung, of the Woks of Life, and Christina Chan of Choy Division. Learn about why these women were inspired to bring their family traditions to a larger audience, and also how to grow and prepare bok choy. 

Sarah Leung, The Woks of Life

Sarah Leung is a food blogger, photographer, and one of the founders of The Woks of Life, a multigenerational family blog she runs with her parents Bill and Judy Leung and sister Kaitlin Leung. What began in 2013 as a quest to record their family’s history through food has become a robust online community, an authority on Chinese cooking, and a platform to tell stories and share food across distances, demystifying traditional Chinese cooking and creating recipes for a new generation.

https://thewoksoflife.com/

Christina Chan, Choy Division

Christina Chan is the owner and farmer of Choy Division, which is the culmination of her passions and interests.  As a native New Yorker and second-generation Chinese-American, she often felt torn between being American and being Chinese. Sustainably growing Asian vegetables has been a way of connecting the two halves of herself, of finding her way back home, and of reconnecting with her culture and her family.  For her, farming is about more than putting seeds in the ground, it is about the cultivation of the community around you. After all, food is what connects each and every one of us. She believes that fresh, locally grown food is a right, not a privilege, and strives to make her produce accessible to all communities.

She has worked at Stepney City Farm,(London, UK),  Randall’s Island Urban Farm, (New York, NY), Rise & Root Farm (Chester, NY) and counts herself incredibly lucky to have mentors in Larry Tse of Dig Acres, Kristyn Leach of Namu Farm, and Dan McManus of Common Hands Farm.

https://www.instagram.com/choydivision/

More episode links:

Second Generation Seeds

https://www.secondgenerationseeds.com/our-seeds

Kitazawa Seed Company

https://www.kitazawaseed.com/index.html

Learn about cooking, selecting, and raising lamb with two experts: Chef Wilson da Costa of Misto and Nicole Scott of Glynwood. 

Nicole Scott is the Livestock Manager at the Glynwood Center for Regional Food and Farming. She is responsible for all aspects of Glynwood’s diversified, certified Animal Welfare Approved livestock operation. In this role she manages herd health and nutritional management of all stock, as well as teaching apprentices how to manage five different species in a pasture-based system. Nicole began farming on a small hog operation in the Finger Lakes Region. Nicole moved to New Zealand in 2018 to work on different sheep, beef, and deer operations that ranged in size from 1,000-hectare lowland to 18,000-hectare high country stations throughout the North and South Islands.  https://www.glynwood.org/

Chef Wilson da Costa, who was born in Brazil, felt a passion for food at an early age and, when he moved to New York at 11, spent much of his youth watching cooking programs with his grandmother and learning from her. After a stint working as part of a pit crew for an import car racing company, he dove headfirst into New York’s restaurant scene. He started at Neuville-Sur-Seine, a French restaurant in Long Island, then hopped to Manhattan Bistro in SoHo. Wilson and his wife Nadia presently run the wildly popular Hudson Valley popup restaurant and catering company, Misto. Misto is a new culinary project that focuses on their unique cultural heritages and wood-fired food. Learn more https://www.misto-eats.com/

Lamb preparation ideas:

One of the many ideas Wilson shares is milk braised lamb. Here is one recipe.



KOHLRABI is brought to you by GrownBy and the Glynwood Center for Regional Food and Farming

The humble onion is the first sign of spring - fresh, slightly pungent, garlicky, and ready to eat. In this episode we learn the ins and outs of growing onions with farmer Ben Shute of Hearty Roots Farm -- and the best techniques for using spring onions in food preparation with Chef Sonya Joy Key of Poughkeepsie Farm Project. 

Chef Sonya Joy Key, Poughkeepsie Farm Project

Tips for Spring Onions ... from Chef Sonya Joy Key

Blend them up with oil and salt! Keep in ball jar or dressing bottle and put on anything - eggs, pasta, salad, and more



KOHLRABI is brought to you by GrownBy and the Glynwood Center for Regional Food and Farming