7 episodes

Field to Fork takes you on a deep dive into the local food systems of the Puget Sound region, from modern-day farming operations to independent restaurants, going to the source to find out how food comes to you, direct from the people making it happen.

In each episode, we’ll focus on particular foods from the people who produce it and cook with it, to learn more about how it’s grown, how it gets to you, and how to enjoy it! You’ll also learn where to find these tasty ingredients in dishes being served as part of Seattle Restaurant Week, October 24th through November 6th.

Hosted by local podcaster Keith Bacon (All Ways West Seattle)
https://www.allwayspodcast.com

Sponsored by Charlie’s Produce and Seattle Restaurant Week
https://www.charliesproduce.com
https://www.srweek.org

Field to Fork Made With Bacon

    • Arts
    • 5.0 • 2 Ratings

Field to Fork takes you on a deep dive into the local food systems of the Puget Sound region, from modern-day farming operations to independent restaurants, going to the source to find out how food comes to you, direct from the people making it happen.

In each episode, we’ll focus on particular foods from the people who produce it and cook with it, to learn more about how it’s grown, how it gets to you, and how to enjoy it! You’ll also learn where to find these tasty ingredients in dishes being served as part of Seattle Restaurant Week, October 24th through November 6th.

Hosted by local podcaster Keith Bacon (All Ways West Seattle)
https://www.allwayspodcast.com

Sponsored by Charlie’s Produce and Seattle Restaurant Week
https://www.charliesproduce.com
https://www.srweek.org

    Mike Carpinito Spills The Beans on Kale, Chard and Hard Squashes

    Mike Carpinito Spills The Beans on Kale, Chard and Hard Squashes

    In this follow-up to Episode 4, we continue our conversation with Mike Carpinito, co-founder and working farmer at Carpinito Brothers in Kent. Our talk gets tasty as we turn our attention to three Carpinito crops in season at the moment: chard, kale and squash. Who better to share tips on how to grow, store, cook, and enjoy these tasty vegetables than a person who’s been in the business of producing and selling them for over 50 years.
    http://www.carpinito.com/ (http://www.carpinito.com)
    Be sure to check out the https://player.captivate.fm/episode/3cb262f7-37a9-4112-b02b-24ca1317ac33 (Bonus Episode) on where to find Carpinito Brothers produce as part of Seattle Restaurant Week, through November 6 2021.
    Thanks to our sponsors https://www.charliesproduce.com/ (Charlie's Produce) and https://srweek.org/ (Seattle Restaurant Week)!
    https://www.fieldtoforkpodcast.com/ (Field to Fork) is a Made With Bacon production, all rights reserved.

    • 18 min
    Carpinito Brothers: A Family Farming Story

    Carpinito Brothers: A Family Farming Story

    In this episode of Field to Fork, we head down to the Green River Valley in Kent, where over 50 years ago two brothers turned a passion for growing pumpkins into a beloved local farm destination that encompasses over 800 acres of farmland.
    In part one of our interview with Carpinito Brothers co-founder Mike Carpinito, we’ll learn about...
    The pumpkin patch roots of this home-grown enterprise...
    The importance and appeal of locally-farmed produce for consumers, including restaurants...
    The challenges facing this family-owned business and how they’ve written their own success story....
    And more!
    And don't miss part two of our interview, where we move into the kitchen to get the Field to Fork focused treatment on three of Carpinito Brothers popular seasonal crops: chards, kales, and hard squashes. Learn how they’re grown, how to store and cook with them, and why they’re being featured in dishes as part of Seattle Restaurant Week.
    http://www.carpinito.com (http://www.carpinito.com)
    Thanks to our sponsors https://www.charliesproduce.com/ (Charlie's Produce) and https://srweek.org/ (Seattle Restaurant Week)!
    https://www.fieldtoforkpodcast.com/ (Field to Fork) is a Made With Bacon production, all rights reserved.

    • 18 min
    **Seattle Restaurant Week Special Report**

    **Seattle Restaurant Week Special Report**

    Wondering where to find the foods we've been featuring on Field to Fork podcast in dishes being served as part of Seattle Restaurant Week, Oct 24-Nov 6, 2021? Catch up with our intel dispatch direct from https://www.charliesproduce.com/ (Charlie's Produce)!
    For more information, visit www.srweek.org

    • 1 min
    Home-Grown Fusion Cuisine with Bar Dojo's Chef Luis Brambila

    Home-Grown Fusion Cuisine with Bar Dojo's Chef Luis Brambila

    In this episode of Field to Fork, we switch things up and move to the other end of the local food economy, where home-grown products serve as inspiration and key ingredients in delicious restaurant dishes found around the Puget Sound. Up in the Edmonds area, local chef Luis Brambila has been making a name for himself with his “Chino Latino” fusion cuisine at Bar Dojo. We caught up with Chef Brambila just before Seattle Restaurant Week to learn more about…
    Chef Brambila's culinary background, influences and inspiration...
    The origin story behind one of Bar Dojo's most popular dishes…
    Some personal favorite places to eat in Edmonds…
    A special guest star on Bar Dojo's Seattle Restaurant Week menu (hint: listen to Episode 1)...
    What to *always* put in your home-cooked chicken soup…
    And more!
    http://www.bardojo.com
    Thanks to our sponsors https://www.charliesproduce.com/ (Charlie's Produce) and https://srweek.org/ (Seattle Restaurant Week)!
    https://www.fieldtoforkpodcast.com/ (Field to Fork) is a Made With Bacon production, all rights reserved.

    • 18 min
    Valley Pride Sales: Making a Name for Brussel Sprouts

    Valley Pride Sales: Making a Name for Brussel Sprouts

    In this episode of Field to Fork, we make our way to the northwest corner of the Pacific Northwest to the Skagit Valley, where the Skagit River flows from its origins in the Canadian Cascades through over 93,000 acres of active farmland. But farming is just one step in creating a local food system -- getting fresh produce to markets and restaurants is another essential part of the process, and it’s in this role that Valley Pride Sales has grown to become one of the largest handlers of fresh produce in Western Washington.
    In addition to handling sales for local family farms, Valley Pride has its own growing, packing, and cooling operations, annually farming thousands of acres of produce from the Skagit Valley, including one crop that they’re particularly proud of and famous for: brussel sprouts. (Also known as Brussels sprouts, depending on who you ask!)


    To learn more about Valley Pride Sales and how they’ve grown into the biggest Brussel(s) sprouts purveyor in the state, we spoke with Vice President of Sales and Marketing for Valley Pride Sales, David Clark.


    We’ll hear firsthand...
    What makes the Skagit Valley such a special place for growing produce.
    The unique challenges of farming in this area of Washington state.
    Is it Brussels Sprouts or brussel sprouts?? Hear what might be a controversial answer!
    How Valley Pride’s brussel sprouts are grown, harvested and distributed.
    How to store, cook, and enjoy these seasonal-favorite vegetables.
    Why Brussels sprouts grown in Washington might be some of the best in the world.
    And more!
    Thanks to our sponsors https://www.charliesproduce.com/ (Charlie's Produce) and https://srweek.org/ (Seattle Restaurant Week)!


    https://www.fieldtoforkpodcast.com/ (Field to Fork) is a Made With Bacon production, all rights reserved.

    • 24 min
    Farmbox Greens: Where Microgreens Take The Spotlight

    Farmbox Greens: Where Microgreens Take The Spotlight

    In this episode of Field to Fork, we aim high for an in-depth exploration of vertical farming, a process currently underway not in a remote corner of farm country but in a very urban area of Seattle known as Sodo. Here among the warehouses and industrial parks of Sodo sits the headquarters of Farmbox Greens, an innovative operation that got its start in a residential garage.
    Hear the fascinating Farmbox Greens story firsthand from two of the modern-day farmers working there bringing fresh ideas to the table: Emily Blessington and Ryan Rautureau.
    We'll cover...
    The roots of Farmbox Greens that go back to a home operation in West Seattle..
    The unique challenges and opportunities presented by climate-controlled growing…
    The different varieties grown by Farmbox Greens, and how they taste...
    Some of the best ways to enjoy microgreens in your own cooking…
    And where to find Farmbox Greens in dishes being served as part of Seattle Restaurant Week, October 24 through November 6, 2021.
    https://www.farmboxgreens.com (https://www.farmboxgreens.com)
    Thanks to our sponsors https://www.charliesproduce.com (Charlie's Produce) and https://srweek.org (Seattle Restaurant Week)!




    https://www.fieldtoforkpodcast.com (Field to Fork) is a Made With Bacon production, all rights reserved.

    • 22 min

Customer Reviews

5.0 out of 5
2 Ratings

2 Ratings

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