Tangled Taproot

John Cowan
Tangled Taproot

Unique stories of small-scale, midwest farmers. The Tangled Taproot Podcast grows inspiration for home chefs, restauranters, and Midwesterners to utilize flavorful local ingredients while understanding the unique, personal backstories of how these ingredients came to be. We love how intimate and personal the stories are of modern agrarian working.

  1. 3 天前

    Joe Kaufman: Beekeeping, Honey, and Community Buzz

    What are the unique challenges and rewards of urban beekeeping, and how does Joe Coffman navigate issues like limited space and natural threats such as varroa mites?  Today on Tangled Taproot, hosts John Cowan, Christin Jameson, and Jackson welcome Joe Coffman of Birch Creek Apiary. Joe is a former corporate professional who transitioned to a life of urban beekeeping, managing over 50 thriving colonies. Tune in to hear about some of the challenges and rewards of beekeeping in urban settings, including the diverse flavors of honey and its culinary benefits. The conversation dispels common myths about bees, highlights the environmental benefits of beekeeping, and encourages listeners, particularly urbanites in places like St. Louis, to consider beekeeping as an accessible and rewarding hobby. Joe’s story is a testament to the fulfilling vocation that beekeeping can be, benefiting both the community and the environment. Whether you're an aspiring beekeeper or simply curious about the craft, Joe's experiences and expertise provide valuable insights and inspiration.  Founded in 2020 by John Cowan, Mylk and Hummus makes on-the-go, chickpea-based snacks that focus on flavorful hummus varieties and ready-to-drink plant-based lattes. Mylk and Hummus products nourish the physical and mental endurance needs of today while considering environmental goals for the future. At Mylk and Hummus, plant-based food is made with ingredients proudly sourced through sustainable and regenerative agriculture where farming principles and practices enrich soils, restore watersheds, and lead to healthy ecosystems. The company operates on these principles to significantly reduce our carbon footprint and contribute to the reversal of global trends in climate instability, habitat loss, and the vitality of the natural world.  Discussion Points:  Taproot team discusses small-scale Midwest beekeeping  The world of beekeeping according to Joe, from simple beginnings to over 50 hives, social structure, misconceptions, challenges, diverse honey, and rewarding contributions  Beekeeping intricacies, locations, types of beekeepers, and honey production process, including commercial pollination and artisanal methods  Seasonal variations, threats and pathogens, Langstroth hives, queen's productivity, hive evolution, brood box and honey super configurations  From the corporate world, Joe the ‘outdoorsman’ shifts to yoga, then to beekeeping  Urban beekeeping, pollination, and sustainable agriculture, and the importance of passing this appreciation to the next generation  Resources:  Email Joe Coffman Mylk and Hummus  Email Tangled Taproot with show ideas and comments Tangled Taproot Podcast Mylk and Hummus Instagram Mylk and Hummus YouTube Mylk and Hummus Facebook

    48 分鐘

  2. 12月4日

    Cultivating Change: Regenerative Agriculture with Dr. Rob Myers

    Can cover crops and soil microbiomes hold the key to transforming our current farming systems and boosting yields sustainably?  Today on Tangled Taproot, hosts John Cowan, Christin Jameson, and Jackson speak with industry veteran Dr. Rob Myers, Ph.D., Director of the Center for Regenerative Agriculture at the University of Missouri and former USDA National Director of Sustainable Agriculture.   The conversation explores the burgeoning world of regenerative farming and soil health. Dr. Myers shares insights on the critical role of soil microbial life and the challenges posed by post-World War II farming practices. Regenerative methods, such as cover crops, offer promise despite adoption hurdles. The episode reveals historical agricultural lessons from figures like Thomas Jefferson and George Washington, illustrating their lasting impact on modern practices. Dr. Myers highlights the growing bipartisan support for sustainable farming policies and explores innovative agricultural technologies, including drones and virtual fencing. You, the consumer, can also play a role in supporting regenerative agriculture, as a collective effort is desperately needed to build a sustainable food system.  Founded in 2020 by John Cowan, Mylk and Hummus makes on-the-go, chickpea-based snacks that focus on flavorful hummus varieties and ready-to-drink plant-based lattes. Mylk and Hummus products nourish the physical and mental endurance needs of today while considering environmental goals for the future. At Mylk and Hummus, plant-based food is made with ingredients proudly sourced through sustainable and regenerative agriculture where farming principles and practices enrich soils, restore watersheds, and lead to healthy ecosystems. The company operates on these principles to significantly reduce our carbon footprint and contribute to the reversal of global trends in climate instability, habitat loss, and the vitality of the natural world.  Discussion Points:  Dr. Rob Myers, the Director of the Center for Regenerative Agriculture at the University of Missouri, the complex world of soil health and regenerative agriculture  The historical and geological aspects of farmland, including Native American interactions and glacial influences, post-World War II farming practices  Challenges in adopting these practices, economic concerns and policy restrictions, innovative crops like Kernza, a perennial grain, and the support from government and private companies for farmers experimenting with regenerative methods  Cover crops to protect soil, renting fields for grazing  Historical insights from the farms of Thomas Jefferson and George Washington, how these founding fathers recognized the benefits of cover crops for soil fertility, the implications of these practices in shaping agricultural policy in Washington, DC  Technology and regenerative ag, drones for seeding cover crops and virtual fencing for livestock management  How consumers can influence market trends and support regenerative agricultural products, playing a pivotal role in shaping a more sustainable food system  This is not just for large farm businesses, you can experiment with your own gardens and fields  Resources: www.cra.missouri.edu www.northcentral.sare.org Mylk and Hummus

    46 分鐘

  3. 11月27日

    A Conversation with Thomas Smith, Kansas City Food Hub

    How does the harvest-to-order model employed by the Kansas City Food Hub’s farms minimize food waste and maximize efficiency in the supply chain?  Today on Tangled Taproot, hosts John Cowan, Christin Jameson, and Jackson focus on the transformative impact of the Kansas City Food Hub on local farms and communities. Thomas Smith, Director of Operations at the Kansas City Food Hub, reveals the co-op’s innovative model that connects small and medium-sized farms with larger institutions such as schools and restaurants. The farmer-owned cooperative structure combines traditional and cutting-edge farming techniques. The harvest-to-order model minimizes food waste and enhances the freshness of produce. The Food Hub conducts educational field trips to promote healthier food choices among children and collaborates with other local organizations, schools, and sports teams. Tune in to hear how local food systems like Kansas City Food Hub strengthen community bonds and support sustainable agriculture.  Founded in 2020 by John Cowan, Mylk and Hummus makes on-the-go, chickpea-based snacks that focus on flavorful hummus varieties and ready-to-drink plant-based lattes. Mylk and Hummus products nourish the physical and mental endurance needs of today while considering environmental goals for the future. At Mylk and Hummus, plant-based food is made with ingredients proudly sourced through sustainable and regenerative agriculture where farming principles and practices enrich soils, restore watersheds, and lead to healthy ecosystems. The company operates on these principles to significantly reduce our carbon footprint and contribute to the reversal of global trends in climate instability, habitat loss, and the vitality of the natural world.  Discussion Points:  Local KC Food Hub fosters community connection  Thomas Smith intro and background  How it works: Farmers' co-op food aggregation/distribution model  The Food Hub and the Alliance Southwest Missouri food boxes  The harvest-to-order model, technology  Partnering with community organizations, farm tours, field trips  Building community through agriculture  Local food corridor network building   Quality and personal connection in farming  Resources: Kansas City Food Hub Kansas City Food Hub Facebook Kansas City Food Hub LinkedIn Kansas City Food Hub Instagram Mylk and Hummus  Email Tangled Taproot with show ideas and comments Tangled Taproot Podcast Mylk and Hummus Instagram Mylk and Hummus YouTube Mylk and Hummus Facebook

    40 分鐘

  4. 10月16日

    New Roots Urban Farm

    What if the solution to food insecurity could be found right in the heart of urban neighborhoods?   Join us as we uncover the remarkable journey of Antajuan Adams and Mina Aria, the inspiring force behind New Roots Urban Farm in North St. Louis. Antajuan and Mina are not only transforming landscapes but also reshaping the concept of "food apartheid" by highlighting systemic injustices and championing community self-reliance. Their volunteer-driven sanctuary is as much about sowing seeds as it is about cultivating empowerment, with an innovative pay-what-you-can model that ensures everyone in the community can relish fresh, nutritious food.  Through candid conversations and insightful stories, we explore the challenges and triumphs of Black urban farmers striving to secure resources and build sustainable futures. From household essentials to community events, New Roots is redefining what it means to engage a community around food. Together with his partners, Antajuan envisions a future where urban farming not only feeds but also heals, educates, and empowers entire communities. Join us as we celebrate the resilience, creativity, and generosity that Antajuan, Mina, and their fellow farmers are sowing into the very fabric of North St. Louis.  Founded in 2020 by John Cowan, Mylk and Hummus makes on-the-go, chickpea-based snacks that focus on flavorful hummus varieties and ready-to-drink plant-based lattes. Mylk and Hummus products nourish the physical and mental endurance needs of today while considering environmental goals for the future. At Mylk and Hummus, plant-based food is made with ingredients proudly sourced through sustainable and regenerative agriculture where farming principles and practices enrich soils, restore watersheds, and lead to healthy ecosystems. The company operates on these principles to significantly reduce our carbon footprint and contribute to the reversal of global trends in climate instability, habitat loss, and the vitality of the natural world.  Discussion Points:  Intro to New Roots Urban Farm  Exploring the concept of “food apartheid” and its implications    Mina’s journey from Wash. U to New Roots Urban Farm in North St. Louis    Antajuan Adams' journey and his community-focused initiatives    Importance of education and empowerment through urban farming    Expansion plans and the therapeutic nature of farming    Challenges faced by Black urban farmers in securing funding    Community support and engagement through volunteer efforts    Role of partnerships with local organizations for growth    Original farm's transformation under new leadership    Efforts to connect and engage with the local community    Benefits of sustainable farming and personal mental health    New Roots' mission in policy advocacy and community support  Resources:  New Roots Urban Farm  New Roots Urban Farm IG   Mylk and Hummus   Email Tangled Taproot with show ideas and comments

    56 分鐘

  5. 9月25日

    Fox Holler Farmstead: Sustainable Agroecology with Ben Brownlow

    How do innovative ‘agroecological’ techniques enable Fox Holler Farmstead to both enhance animal welfare and maximize land productivity?  In this episode, Tangled Taproot chats with former DIY punk Ben Brownlow, the innovative steward of Fox Holler Farmstead, who shares his journey from urban life to managing a 280-acre agroecological marvel. Ben shares the fascinating intricacies of his farm’s ecosystem, from cows enjoying shaded pastures to pigs foraging for chestnuts. His dedication to sustainable agriculture and meticulous record-keeping through field notes and the Fox Holler Almanac highlights the interconnectedness of every element on his farm. Pastured pork and poultry, heirloom vegetables, and agroforestry initiatives come together under Ben's expert guidance. We'll uncover the cooperative efforts that support these initiatives, including agroforestry and dairy cooperatives, and collaborations with neighboring communities. Ben also delves into the critical role of fire management in maintaining native prairie ecosystems and how the farm's community land trust model ensures a community-focused balance between agriculture and ecosystem preservation.  Founded in 2020 by John Cowan, Mylk and Hummus makes on-the-go, chickpea-based snacks that focus on flavorful hummus varieties and ready-to-drink plant-based lattes. Mylk and Hummus products nourish the physical and mental endurance needs of today while considering environmental goals for the future. At Mylk and Hummus, plant-based food is made with ingredients proudly sourced through sustainable and regenerative agriculture where farming principles and practices enrich soils, restore watersheds, and lead to healthy ecosystems. The company operates on these principles to significantly reduce our carbon footprint and contribute to the reversal of global trends in climate instability, habitat loss, and the vitality of the natural world.  Discussion Points:  Introduction to Fox Holler Farmstead’s operations  Ben Brownlow’s background and path to fox holler  Small-scale farming and ecology integration  Community land trust, marketing and selling food  Perennial food crops   Chestnut cultivation and shaded cow pastures  Mulberry leaves and their uses  Ben’s punk background, plant-based diet  Ben’s writing, reading, and online resources  Timing of tree planting vs. fruiting, shout out to Asian Pears  Homesteading and ecology integration  Resources:  Fox Holler Farmstead Website  Fox Holler Farmstead IG  Fox Holler Farmstead FB  Mylk and Hummus   Email Tangled Taproot with show ideas and comments  Tangled Taproot Podcast  Mylk and Hummus Instagram  Mylk and Hummus YouTube

    46 分鐘

  6. 9月11日

    Molly Rockamann of EarthDance Organic Farm School

    In this episode, Tangled Taproot features Molly Rockamann of EarthDance Organic Farm School in Ferguson, Missouri- the oldest organic farm west of the Mississippi. You’ll hear about the farm's profound impact on organic agriculture, its origin story and commitment to organic farming. Molly Rockamann, whose journey and philosophy shape the farm's operations, discusses the farm's educational mission as a nonprofit educational hub. It offers apprenticeship programs, a "pay what you can" farm stand, and collaborates with local schools to promote healthy eating. The discussion also covers the farm's innovative initiatives, such as soil health strategies and its role in the rise of urban agriculture. With a focus on how agriculture intersects with social justice and community well-being, tune in to learn how to get involved with EarthDance Farms and get more info on its significant contributions to local food movements and education.  Founded in 2020 by John Cowan, Mylk and Hummus makes on-the-go, chickpea-based snacks that focus on flavorful hummus varieties and ready-to-drink plant-based lattes. Mylk and Hummus products nourish the physical and mental endurance needs of today while considering environmental goals for the future. At Mylk and Hummus, plant-based food is made with ingredients proudly sourced through sustainable and regenerative agriculture where farming principles and practices enrich soils, restore watersheds, and lead to healthy ecosystems. The company operates on these principles to significantly reduce our carbon footprint and contribute to the reversal of global trends in climate instability, habitat loss, and the vitality of the natural world.  Discussion Points:  Introduction to Earth Dance Farms  The origins of Earth Dance Farms and organic farming  Molly Rockamann’s journey and farming philosophy  Community involvement and educational outreach  Molly's personal background  Educational mission and community partnerships  Molly's international influence   Innovative initiatives and challenges of running a nonprofit farm  Expansion and community support  Farm operations: crops, orchards, and volunteer management  Farming for therapy and soil health strategies  The rise of urban agriculture and local food movements  How to get involved with Earth Dance Farms  Closing thoughts and acknowledgments  Resources:  Earth Dance Farms  Earth Dance IG  Earth Dance FB  Mylk and Hummus   Email Tangled Taproot with show ideas and comments  Tangled Taproot Podcast  Mylk and Hummus Instagram

    56 分鐘

  7. 8月28日

    Josh Smith of Neon Greens

    What happens when Broadway set design meets urban farming? Join us as we talk with Josh Smith, the innovative mind behind Neon Greens in St. Louis, to uncover this fascinating blend of creativity and agriculture. Josh's unique approach to urban hydroponic farming introduces a conveyor belt system that delivers freshly harvested greens directly to his restaurant, transforming farm-to-table into a theatrical experience. Hear about his inspirations from Alton Brown to his vegetarian grandparents and learn how community collaboration shapes the seasonal salads that make Neon Greens a local favorite.   Discover the journey of an artist who has worked on projects for HBO and Amazon and is now channeling their storytelling skills into crafting delicious, culturally rich dishes. From the challenges of growing up with vegetarian parents in the mid-90s to the meticulous research behind perfecting hydroponic lettuce, this episode offers a rich tapestry of creativity, community, and culinary innovation. This is an inspiring conversation on the rewarding nature of growing and sharing food, with exciting glimpses into future expansion plans that stay true to a core focus on sustainability and fresh produce.  Founded in 2020 by John Cowan, Mylk and Hummus makes on-the-go, chickpea-based snacks that focus on flavorful hummus varieties and ready-to-drink plant-based lattes. Mylk and Hummus products nourish the physical and mental endurance needs of today while considering environmental goals for the future. At Mylk and Hummus, plant-based food is made with ingredients proudly sourced through sustainable and regenerative agriculture where farming principles and practices enrich soils, restore watersheds, and lead to healthy ecosystems. The company operates on these principles to significantly reduce our carbon footprint and contribute to the reversal of global trends in climate instability, habitat loss, and the vitality of the natural world.  Discussion Points:  State of the industry: Lettuce and salads  Touring the growing area with Josh Smith, owner of Neon Greens  Challenges of growing up with vegetarian parents in the mid-90s  Inspirations from Alton Brown   Transition from New York’s film and theater scene to culinary arts  Josh’s Broadway set design background informs his farm-to-table creativity  The lettuce you usually eat is around 20 days old  Storytelling with food  Efficient lettuce growing and transport with harvest capsule  Nine signature salads, seasonal collaborations, soups, and vegan soft serve  Community involvement in salad creation and customer engagement  Future expansion plans focused on sustainability and fresh produce  Resources:  Neon Greens  Neon Greens IG  Neon Greens FB  Neon Greens LinkedIn  Mylk and Hummus

    45 分鐘

  8. 2023/11/17

    Scott and Sarah Harkness of Dang Good Produce

    In this episode, the team speaks with small-scale farmers Scott and Sarah Harkness from Dang Good Produce in Bourbon, Missouri. Their journey from California to establishing a successful 80-acre mixed vegetable farm in Missouri exemplifies the American Dream. You’ll hear the challenges and victories of small-scale farming, the Harkness's unique strategies for water security, crop rotation, and extending the growing season using greenhouses. The discussion also covers the intricate balance between work and family life on the farm, and their commitment to a farm-to-table lifestyle.  Most people only see the beautifully packaged, final food products at farmer’s markets and specialty grocery stores, but the Tangled Taproot podcast will showcase unique stories from small-scale midwestern farmers, entrepreneurs, and other thought leaders in regenerative agriculture. Guests will share their successes, challenges, and future goals for their own companies and for the sustainable farming industry. The podcast is brought to you by St. Louis-based sustainable food startup Mylk and Hummus, and hosted by M & H Founder John Cowan, Kitchen Manager and Recipe Developer Christin Jameson, and Jackson.   Founded in 2020 by John Cowan, Mylk and Hummus makes on-the-go, chickpea-based snacks that focus on flavorful hummus varieties and ready-to-drink plant-based lattes. Mylk and Hummus products nourish the physical and mental endurance needs of today while considering environmental goals for the future. At Mylk and Hummus, plant-based food is made with ingredients proudly sourced through sustainable and regenerative agriculture where farming principles and practices enrich soils, restore watersheds, and lead to healthy ecosystems. The company operates on these principles to significantly reduce our carbon footprint and contribute to the reversal of global trends in climate instability, habitat loss, and the vitality of the natural world.  Discussion Points:  Small-scale farming in the Midwest  Water security and vegetable farming  Origins of the farming journey  California to Missouri farming transition  Wildlife and ecosystem on a farm  Evaporating syrup and growing favorite crops  Balancing work and family in farming  Living in a remote area  Beans and frost  Resources:  Dang Good Produce FB  Dang Good Produce IG  Mylk and Hummus   Email Tangled Taproot with show ideas and comments  Tangled Taproot Podcast  Mylk and Hummus Instagram   Mylk and Hummus YouTube   Mylk and Hummus Facebook

    1 小時 7 分鐘
顯示全部 (20)

評分與評論

5
（滿分 5 顆星）
6 則評分

簡介

Unique stories of small-scale, midwest farmers. The Tangled Taproot Podcast grows inspiration for home chefs, restauranters, and Midwesterners to utilize flavorful local ingredients while understanding the unique, personal backstories of how these ingredients came to be. We love how intimate and personal the stories are of modern agrarian working.

資訊

  • 創作者
    John Cowan
  • 活躍年代
    2023年 - 2024年
  • 集數
    20
  • 年齡分級
    兒少適宜
  • 版權
    © 2023
  • 節目網站
    Tangled Taproot

若要收聽兒少不宜的單集，請登入帳號。

隨時掌握此節目最新消息

登入或註冊後，即可追蹤節目、儲存單集和掌握最新資訊。
選取國家或地區

非洲、中東和印度

亞太地區

歐洲

拉丁美洲與加勒比海地區

美國與加拿大