Tasting Terroir Sara (Hessenflow) Harper, Dr. Jill Clapperton

Wouldn’t it be fantastic if you could apply some of the same regenerative principles from the farmers we profile……to your backyard garden?   
Get ready to start growing the best-tasting fruits and vegetables with these tips and the newly created Indigenous Micro Organism Solution - or IMOS educational system.
It turns out you can use the same principles that large-scale farmers do to bring more life to your garden or yard.  In our feature interview in this episode - you’ll get some great tips for creating your own regenerative garden – as well as the ability to sign up for an in-depth course created by regenerative farmers – that will take you step by step through a process to enhance the native life in any soil.

Links to Learn More:
Join our new FREE WhatsApp Chat GroupSubscribe to our new monthly newsletterUpgrade to premium content -- Become a MEMBERLearn more about farmers DeAnna & Kelly Lozensky & Guardian GrainsSupport the showBrought to you by the Global Food and Farm Online Community
Click here to subscribe on your favorite platform or click here to listen on our website.

Support the show through Patreon -- Patreon.com/TastingTerroir

It turns out that you owe a LOT to fungus. Specifically, you get more health and flavor in your food than you ever imagined from something called mycorrhizal fungi. 

In this episode, we dive into the following:
What are these magical fungi?Why is it so crucial for creating healthy soil and flavorful food?What kind of farming disrupts it?What kind of farming enhances it?How do these fungi change the flavor of food?We dive into the topic using the following resources:
A clip from a presentation from Dr. Jill Clapperton on soil healthFarmer Gail Fuller from KansasBook: What Your Food Ate by David R. Montgomery & Anne BikleBook: Teaming with Microbes by Jeff Lowenfels & Wayne LewisBook: Entangled LIfe by Merlin SheldrakeSupport the showBrought to you by the Global Food and Farm Online Community
Click here to subscribe on your favorite platform or click here to listen on our website.

Support the show through Patreon -- Patreon.com/TastingTerroir

When was the last time you were blown away by a blueberry?  If you found some that taste out of this world, it might be the healthy soil that is making the difference.

In this episode, we learn all about this topic from Hugh Kent with King Grove Farms in Florida.  Hugh is a blueberry grower who has impressed top chefs and children alike with the incredible taste that come from his Real Organic Project blueberries.
In this interview with Hugh, learn about the regenerative practices he uses, how this is a big differentiating factor in the taste of his berries compared to hydroponic berries (which are becoming the industry norm), and how he is building up his direct-to-consumer business.
Support the showBrought to you by the Global Food and Farm Online Community
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Support the show through Patreon -- Patreon.com/TastingTerroir

Have you heard about the lover’s quarrel between organic and regenerative food?  In this episode, we explore how binary battles like this contribute to the problems advocates are trying to solve and how the work of a Canadian forage-finished beef producer, Craig Cameron of Peony Farms in Alberta, can help highlight a better path.

If you haven't heard about the emerging rift between organic and regenerative farming, that's understandable.  It’s mainly an insider’s game at this point – although, you do see it spill out into various social media posts here or there about which system is better and who is the true apostate.

As regenerative agriculture becomes a more popular, and widely-used term, you will likely see more of this food fight -- so in this episode, we take some time to explore this topic and perhaps provide some insight into how to navigate it.

As Craig Cameron explains in our feature interview, outcomes should be the focus instead of the process used to get there.  After all, it is what happened that matters – not what was tried or what was or was not done.

Plus, get your latest brief soil health lesson from Dr. Jill Clapperton.  Learn about the rhizosphere and how it can help us understand the importance of embracing connectedness as a precursor to solving tough problems.

Finally, learn more about the forage-finished beef being created by Craig Cameron of Peony Farms and how this way of creating beef is bringing better, proven outcomes for us, the cows, and the surrounding environment.

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If you are looking for information and support to help further your regenerative journey, consider joining our private online network: the Global Food & Farm Community. 

Questions?  Contact Sara Harper
Support the showBrought to you by the Global Food and Farm Online Community
Click here to subscribe on your favorite platform or click here to listen on our website.

Support the show through Patreon -- Patreon.com/TastingTerroir

One of the top trends in food for 2023 is buying foods that have a simple ingredient list with a transparent supply chain.  Turns out....that's exactly what you get when you buy your food directly from the regenerative farmers that made it!

Check out an article talking about top trends that we refer to in this episode by clicking here.
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In this episode, we go back to some of the farmers and food companies in our online network – The Global Food & Farm Community – and hear from them about their top-selling products and more about what makes them so unique in today’s food system

You can learn more about these awesome food providers and get to their online stores through our website: globalfoodfarm.com/betterfood 

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We are excited to help get you started on this ‘finding better food’ journey by connecting you with farmers and food companies who are delivering on this trend.
Our feature interviews for this episode come from part of a webinar we held with the public…….It’s a discussion that includes a whole wheat pasta maker from North Dakota – DeAnna Lozensky of Guardian Grains, a forage-fed beef producer in Alberta, Canada –  Craig Cameron of Peony Farms, and a gluten-free flour miller and pizza crust maker in Ohio – Jennifer Kocher of Around the World Gourmet.
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Learn more about these awesome food providers and get to their online stores through our website: globalfoodfarm.com/betterfood 


Support the showBrought to you by the Global Food and Farm Online Community
Click here to subscribe on your favorite platform or click here to listen on our website.

Support the show through Patreon -- Patreon.com/TastingTerroir

You’ve probably heard that grass-fed beef is better for you than corn-finished beef.  But….it turns out that the benefits that come from grass-finished beef depend a lot on what’s in “the grass” they were finished on…..
If the cows that became beef were eating a wide variety of different plant species….they were not just a lot healthier than corn-finished beef – they are significantly healthier than beef raised on only one type of grass!
These and many other fascinating facts are being learned from the work of Dr. Stephan van Vliet - a researcher at Utah State University leading the biggest nutrient density survey of beef to date.
In this episode, we will learn all about this work and the implications it has for consumers and the planet during our feature interview with Dr. van Vliet.
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But first, following our new format, I’d like to share with you a clip from one of Dr. Jill Clapperton’s talks to our private online network: The Global Food & Farm Community.  In this clip, Jill explains how ranchers add biodiversity to their pasture – the kind that results in this much better beef……..

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Want to go further on this topic?  Join our private online community and watch several videos on creating multi-species pastures and understanding their benefits in our digital streaming library: RegenFlix.


Support the showBrought to you by the Global Food and Farm Online Community
Click here to subscribe on your favorite platform or click here to listen on our website.

Support the show through Patreon -- Patreon.com/TastingTerroir