8 avsnitt
Food Minded Fellow Podcast Gavin Smith
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- Samhälle och kultur
The Food Minded Fellow Podcast highlights the dynamic food ecosystem on Martha’s Vineyard, told through the stories of the people behind it. Join me, your host Chef Gavin Smith, as I interview the farmers, fishermen, chefs and producers that contribute to this deliciously compelling Island.
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Jessica Miller of Mermaid Farm
ABOUT THE EPISODEOn this episode I speak with Jessica Miller, Creamery Manager at Mermaid Farm in Chilmark. I had the opportunity to spend the day with Jessica as she made her delicious feta style cows milk cheese. Jessica is a 10th generation Islander, who is passionate about quality and community. We talk dairy, cheese making, and the importance of being aware of where your food comes from.
I love food, food is how I show love... It’s a love for the people, and love for the animals, but also for the land.
— Jessica Miller
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Lydia Fischer of The Garden Farm
ABOUT THE EPISODEOn this episode I meet with Lydia Fischer of The Garden Farm, a 13th generation Islanders with deep roots in the agricultural community on Martha’s Vineyard. After growing up on the Island she spent some time in New York City, but felt drawn back to her home. Against the odds, she worked hard to establish a small plot which she calls The Garden Farm, an homage to the land she now farms that was once her grandfather’s garden.
I COULDN’T DO WHAT I DO HERE IF IT WAS’NT FOR THIS COMMUNITY, AND WHAT THIS COMMUNITY HARBORS
— Lydia Fischer
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Heidi Feldman of MV Sea Salt
ABOUT THE EPISODEOn this episode I meet with Heidi Feldman, a tech consultant-turned-entrepreneurial farmer and “Chief Salty Strategist” of Martha’s Vineyard Sea Salt. Along with her husband Curtis Friedman, Heidi operates Martha’s Vineyard Sea Salt, the Vineyard’s first operating salt works in nearly 200 years.
Heidi and Curtis collect Vineyard seawater, filter it, and allow it to evaporate, creating Martha’s Vineyard Sea Salt, a beloved finishing salt that comes in seven different varieties. Learn how Heidi got to the Vineyard, how shiitake mushrooms lead her to salt, and how her big “ah ha” moment came about.
I was growing edible flowers and selling those to restaurants, but... twenty five cents a blossom isn’t going to get you very far .... I ran home and I said to Curt, I’ve got it, we’re going to make see salt... and he said ‘You’re crazy’
— Heidi Feldman
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Tucker Pforzheimer and Truman French of Martha's Vineyard Mycological
ABOUT THE EPISODEJoin me as I speak with Tucker Pforzheimer and Truman French founders of Martha’s Vineyard Mycological, a boutique producer of “wild harvest shiitake mushrooms.” Tucker and Truman met in a mycological program at Harvard University. Not just scholarly, but also men of action, they have established a mushroom farm that produces arguable the best shiitake mushroom I have ever tasted. Not only is their product delicious but their farming practices are remarkably low impact. We talk about mushrooms, mycelium, Island history, and the ongoing struggle to build more efficiencies into their production process.
We didn’t want to have a huge carbon footprint and just be this complete superficial participant in agriculture, its not a meaningful thing
— Truman French
Read My article about MVM
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This podcast is funded, in part, by the Massachusetts Office of Travel and Tourism.
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Mallory Watts of Milkweed Farm
ABOUT THE EPISODEOn this episode I meet with Mallory Watts of Milkweed Farm. This intrepid young farmer set aside her path to med school, to affect change in food systems. Listen in as I learn more about her inspiring journey to farming on Martha’s Vineyard.
To me farming has been the hardest thing I’ve ever done in my life ... but it’s extremely rewarding
— Mallory Watts
Photo by Gavin Smith
Milkweed Farm's website
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Jenny DeVivo, lunch lady with a cause
ABOUT THE EPISODEOn this episode I meet with Jenny DeVivo, head chef and cafeteria director for the up-Island regional school district (West Tisbury School and Chilmark School). Jenny is not your average “lunch lady,” and has made it her mission to source local food for the schools’ daily lunches.
Join me as I learn more about Jenny’s innovative and inspiring approach. Jenny has instituted systems with local farmers, fishermen, restaurants, and charities to bring real local food to our Islands school children. She produces over 500 locally sourced scratch meals every day out of a very small kitchen. We talk about food insecurity, farming, education, and much more.
Educational based food service is a doable option which I truly believe people should embark on across the nation.
— Jenny DeVivo
Photo by Randi Baird
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