Grounded by the Farm

Janice L Person
Grounded by the Farm

Grounded by the Farm brings food lovers conversations with farmers every other Wednesday. We learn about how the foods are grown, tips on storing & preparing and how their family prepares it, and more.

  1. 10/11/2023

    Deliciously Responsible: From Farm-to-Counter at Bolyard's Meats

    Farm-to-counter may not be a thing for most of us, but it is a service that Bolyard's Meats delivers all the time. Bolyard's is a butcher shop that works directly with farmers on the beef, pork, lamb, poultry and more. And in a really unique spin, you not only buy fresh from the farm meats at the meat counter, but you can get a great meal too. And you can eat that while watching the butchers at work in the cutting room from a lunch counter! In this episode we talk with chef and butcher Chris Bolyard who shares his passion for whole-animal butchery, sustainable practices, and providing high-quality meats to his customers.  Here are some key points from the episode that will capture the interest of food and cooking enthusiasts: Chris emphasizes the importance of understanding where your food comes from and the impact it has on its quality and taste. He highlights the strong relationships his business has with local farmers, visiting their farms to learn about the animals' upbringing, diet, and living conditions. Seam butchery is a technique used by Bolyard's Meats, allowing them to offer a wide variety of meat cuts to their customers. They take pride in introducing customers to new and lesser-known cuts, encouraging them to step out of their comfort zones. Chris highlights the importance of minimizing waste and utilizing all parts of the animal to create value-added items like charcuterie, deli meats, sausages, and more.  The holiday season is already on the mind of folks in food service. We discuss the increased demand for their products during the holidays, including fresh turkeys for Thanksgiving and standing rib roasts and tenderloin roasts for Christmas.  Links Available: See videos of beef being broken down in the cutting room and an interview with the farmer who produces beef for Bolyard's Farm-to-Counter post on groundedbythefarm.com  Bolyard's Meats website Price Family Farms website (beef source we talked with) Buttonwood Farms (poultry source)

    31 min
  2. 09/27/2023

    Tapping into Fresh & Seasonal Cooking: A Convo with Chef Zane Dearien

    As we change seasons, we're talking seasonal foods with chef Zane Dearien at a unique restaurant in St. Louis' Central West End -- Bowood by Niche. The restaurant is paired with a garden center, providing a perfect patio environment to enjoy a relaxed meal with friends and family. Our conversation focuses on the importance of utilizing seasonal foods and the on-site herb garden at the restaurant, and ways home cooks can up their game too.  During the interview, several key topics are covered: Zane's background in food & the restaurant industry. The restaurant's unique concept of combining a restaurant and garden center, offering guests a garden atmosphere and relaxed dining experience. Zane emphasis on seasonality and freshness in his menu planning, focusing on using the freshest ingredients available each season. The on-site herb garden at Bowood, where they grow a variety of herbs used in their dishes, ensuring the utmost freshness and flavor. The growth of Niche from one restaurant to a network of great neighborhood chef-driven experiences throughout St. Louis under direction of chef Gerard Craft.  We also talk through the challenges and rewards of working in the restaurant world in a few different ways:  The misconception of the glamourous chef life portrayed online and in the media versus the hard work and dedication required in the industry. The importance of building relationships with local farmers and the need for flexbility at times due to complications of weather, etc.  Links Available: - Bowood by Niche website: https://www.bowoodbyniche.com/  - A video on the on-site herb garden at Bowood: https://youtu.be/gqA877w1kpw - Detailed show notes post & photos on additional info https://groundedbythefarm.com/seasonal-cooking-zane-dearien/

    43 min
  3. 08/30/2023

    Uncovering Cahokia's Food History & Forgotten Farmscapes

    With Cahokia on our minds after our last episode, we turn to my backyard of St. Louis and are digging into more Native American food and farming history. Joined by guest expert Dr. Gayle Fritz, an anthropologist and professor emeritus from Washington University, we uncover the mysteries of this once-thriving metropolis and its food and farming footprint. Get ready to have your mind blown as Gayle delves into the incredible discoveries and hidden histories of Cahokia. It was major city and the largest metropolitan area long before Europeans arrived here. It was the largest city north of Mesoamerica between 1000-1400 CE. Did you know that the original residents of Cahokia cultivated crops we still grow like corn, squash and nuts? They also grew so-called "lost crops" as they are no longer in production?They even had their own version of quinoa! Plus, we'll explore the various purposes of the mounds found in Cahokia, from ceremonial rituals to burial grounds. Whether you're a foodie, history buff, or curious about native heritage, this episode will leave you hungry for more knowledge. So grab a snack and tune in to "Grounded by the Farm" as we dig deep into the culinary legacy of Cahokia!  Key topics and moments from the episode: The difficulty in fully understanding the Cahokia site due to limited archaeological search and human activities like farming, ranching, and construction. The ongoing discovery of history at Cahokia, including occasional finds due to erosion during bad storms. The cultural and historical significance of Cahokia as a major city and trading hub. The role of mounds in Cahokia and other Mississippian sites, serving various functions such as ceremonial sites and burials. The interconnectedness of St. Louis and Cahokia, with similar pottery and the presence of mounds in downtown St. Louis. Links Mentioned: The book on Cahokia's food Dr. Gayle Fritz has written is Feeding Cahokia: Early Agriculture in the North American Heartland (Archaeology of Food). It's available through this affiliate link on Amazon  Cahokia Mounds State Historic Site: https://cahokiamounds.org/ Interview with Dr. Natalie Mueller on the lost crop of erect knotweed https://news.stlpublicradio.org/show/st-louis-on-the-air/2023-05-15/what-americas-lost-crops-tell-us-about-food-in-the-age-of-climate-change

    37 min
5
out of 5
25 Ratings

About

Grounded by the Farm brings food lovers conversations with farmers every other Wednesday. We learn about how the foods are grown, tips on storing & preparing and how their family prepares it, and more.

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