Ep 156: The Importance of Oysters to Florida Ecosystems

Oysters are an extremely important part of the Florida ecosystem. As the wild oyster population is recovering around Appalachicola, countless oyster farmers are doing their part in saving the ecosystem while also supplying us with great-tasting oysters.

On today’s episode is @keller_oystermom who is doing her part to save this important industry. In our interview, well chat about what led her to oyster farming, the process of growing/harvesting/and the art of shucking, as well as the role oysters play in the Florida ecosystem.

OysterMom.com

Show Notes:

  • Oyster Mom’s Background
  • Working with Nature Conservancy
  • Getting started Oyster farming
  • Oyster Bay, FL
  • Apalachicola Bay, FL
  • History of oysters in Florida
  • Oyster farming practices
  • Importance of oysters to ecosystems
  • Florida water issues – Apalachicola industry
  • Oysters vs Scallops… Oyster training
  • Ways to eat oysters… Where and how to buy – Warehouse, Red Hills Online Market Misconceptions – eating oysters only in months with an “R”
  • What is one common myth about oysters and even just other mollusks?

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Ep 155: Raising ALLLLL the animals – Angus Creek Farms

On the show today are Brenten and Meika Pelleboer from Angus Creek Farms, a family in Canada that raises beef cattle, pork, chickens, lambs, and even honey. The Pelleboers recently started selling direct right at the start of the Covid pandemic.

https://www.anguscreekfarms.ca/

https://www.instagram.com/anguscreekfarms/

Show Notes:

  • What got you started farming?
  • helping spouse with ag…
  • Challenges of raising beef, pork, lambs, chickens, AND bees
  • Interest in selling to customers.
  • Starting direct-to-consumer during Covid pandemic
  • What challenges they had?

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Ep 153: What is an Agronomist? – Christie Apple

Today’s guest is Christie Apple, an agronomist that loves focusing on soil health and helping farmers create ideal growing strategies. In our interview today, Christie and I will chat about her background, why soil health is important, what it looks like to create a growing strategy for farmers, and if Carbon Credits are all they are cracked up to be.

Christie on Instagram

Show Notes:

  • Christie’s background
  • Agronomy Research and development of different crops
  • The importance of soil health
  • Working with different crops – apples, grapes, hemp
  • Hemp industry over the last few years
  • Hemp plastics
  • Sustainable Ag Practices
  • Careers in AG
  • Carbon Credits

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Ep 152: The Importance of Building Brand Loyalty – Green Fork

This week, we will be talking with Deep Silver the Senior Director of Marketing at Fresh Prep, LLC, and Boskovich Family Farms. Deep recently helmed the launch of Green Fork, an inventive, fresh new line of salad kits, tender leaves, salad blends, and packaged veggies. The company is one of the very few vertically integrated produce companies meaning that they grow, process, pack, and deliver their own products. In our interview, Deep will tell us about her background and inception of Green Fork as well as CVOID’s impacts on creating the product. We’ll also talk about the importance of building brand loyalty, the power of convenience, and what Deep learned about the agriculture industry while creating this product.

Green Fork Fresh

Show Notes:

  • Deep to share background
  • Background of Boskovich Family Farms – 1915
  • Start of Green Fork
  • What goes into creating a new line like Green Fork?
  • Branding – Making your product stand out?
  • How does Green Fork spotlight farmers?
  • COVID Impacts – What effect did the pandemic have when it comes to launching a new product to the market like Green Fork?
  • Is the future of grocery shopping buying directly from farmers?
  • What Deep learned about agriculture while developing Green Fork.

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Ep 149: Farm-to-Table Restaurant AND Goat Hikes?!

In this episode, we’ll learn how a small rice farm near Jacksonville, Florida transformed to include an orchard, farm-to-table restaurant, an event space, and even the chance to take a hike with goats. Scott Meyer and Lindsay Scott are the owners of Congaree and Penn. In our interview today, Scott and Lindsay will explain why they decided to open a restaurant that highlights regional produce and specialty dishes from local chefs as well as how impactful having an agritourism hotspot has been since the start of the pandemic.

Congaree and Penn Website

Congaree and Penn Instagram

Congaree and Penn Facebook

Show Notes:

  • Background
  • Start of Congaree and Penn
  • The motivation behind combining farming with fine dining
  • Goat Greets and Hikes
  • What’s the field to fork process like?
  • Agritourism opportunities – fruit picking, dog days, farm tours, etc
  • Menu
  • COVIDs impact?

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Ep 148: Texas Wine from Augusta Vin

This week, we will be talking with a few guests from a Texas-based winery that is putting the Lonestar state on the map when it comes to winemaking and offers Texans a unique tourism opportunity. Agustina Vin is located in Fredericksburg, Texas, just under two hours west of Austin. The 60-acre winery was planted in 2017 with over 10 different varieties that are well suited for the Texas climate. Today, the winery offers wine tastings, tours, and an online wine store with over 20 varieties that have been awarded by several organizations like the Texas International Wine Competition and the San Francisco International Wine Competition.

Augusta Vin Website

Augusta Vin on Instagram

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Show Notes:

  • Winemaking process
  • Texas vs California wine
  • Tourism
  • COVID’s impact
  • Buying direct
  • Wine tastings
  • Awards – “Augusta Vin’s 2017 Petite Sirah and 2017 Tannat both won gold medals in the prestigious San Francisco International Wine Competition.”
  • (Be more personable)

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Ep 147: Beef, Beer, and Amazon?

This week, we will be talking with Rob Rastovich an Oregon rancher who runs his family’s 100-year-old ranch and also works as the Chief Technology Officer for ThingLogix, an IoT or Internet of Things company focused on helping businesses create applications that run on Amazon Web Services. Rob has an extremely interesting background in developing technology geared towards the Internet of Things and working with Oregon breweries to supply his cattle with a unique type of feed. Rob’s family ranch, called Barley Beef, uses spent grain from beer brewing in their feed and also offers direct-to-consumer purchases both in terms of cuts of beef as well as whole cow. In our conversation today, Rob and I will chat about the history of his family ranch, why they decided to incorporate beer grains into the diets of their cattle, how easy it is to purchase a whole cow for your freeze, and what cuts of meat that includes. On the technology side of things, Rob and I will talk more about what it was like to create a company that was eventually bought out by Amazon, the impacts of new technology on the job market, and how technology can create more convenient food purchasing options for consumers.

Barely Beef Website: https://www.barleybeef.com/

ThingLogix Website: https://www.thinglogix.com/

Chirpley.com: https://www.chirpley.com/

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Show Notes:

  • Rob’s Background
  • How did you become a rancher and a CTO?
  • History of farm – Over 100 years-old
  • Barley Beef- Beer by-products as cattle feed and fertilizer
  • Why feed cattle beer mash?
  • Do different types of mash cause different flavors in the finished beef?
  • Buying direct
  • THINGLOGIX
  • How can technology help more consumers buy direct from farmers?r
  • Buying a whole cow – Cost advantages and storing suggestions.

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Ep 146: Can regenerative farming feed the world?

This week I’m chatting with Donna Kilpatrick from Heifer International, a global nonprofit working to eradicate poverty and hunger through sustainable, values-based holistic community development. Heifer International was kind enough to sponsor this interview with Donna.

With over 25 years of experience in agriculture, Donna Kilpatrick specializes in pasture-based livestock production, ecosystem restoration, and land stewardship. She leads Heifer Ranch in Perryville, Arkansas where she serves as an Accredited Professional with the Savory Institute, the world’s leading regenerative agriculture organization, and directs the ranch as a Savory Global Network Hub. The 1,200-acre ranch is a thriving, living ecosystem with stacked enterprises that include beef cattle, pigs, sheep, and poultry, raised in an integrated, holistically managed system. Heifer Ranch contributes premium grass-finished and non-GMO meat to the Grass Roots Farmers’ Cooperative of small-scale livestock farms, where Donna deploys and tests the Savory Institute’s science-backed regenerative farming methods.

In our interview today, Donna and I will talk about her background and start with Heifer International, what regenerative farming practice looks like at the ranch, how we can balance sustainability while also trying to feed the world and her corgi that she is training to be a cattle dog. When the shows over, check out Heifer International at the links below.

Heifer International Website

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Show Notes:

  • Donna’s Background
  • What is Heifer International?
  • Global development organization Heifer International’s
  • Balancing sustainability with feeding the world
  • Holistic Management model
  • Climate change issues have been around for a while, how long have regenerative ag practices been around?
  • Regenerative Ag and Ranching
  • Cattle Corgi
  • How can people help Heifer International?

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Ep 145: What is “cultured meat”?

This week, we will be talking about an intriguing technology in the agriculture and food science space, cultured meat aka real meat, but made in a lab. Alex Shirazi is a startup advisor, author, and podcast host who has a deep understanding of the cell-cultured meat industry. Alex has advised many startup businesses, some of which are seeking to develop new cultured meat technologies. He has also built The Cultured Meat Symposium which is aimed at bringing together leaders in the cell-cultured meat world. Alex also co-wrote a book titled “Where do hotdogs come from?” which is a kid’s book about cellular agriculture and the future of meat production. In our interview, Alex and I will chat about his background, the processes of making cultured meats, if this technology is a replacement for normal meat or if it’s just another choice for consumers. We’ll also dive deep into how taste and texture are extremely important when developing these meats and how the meat proteins and fats are created. I went into this episode knowing very little about this technology and learn so much from Alex and I think you will too.

Cultured Meat and Future of Food Podcast

Where do hotdogs come from? – Book website

Alex on Twitter

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Show Notes:

  • Alex’s Background
  • Advising Startups
  • What is cultured meat?
  • Process of growing cultured meat from cells.
  • Growing in plant cells?
  • What is better for the environment – plant-based or cultured meats?
  • What stage is cultured meat in – Finalizing processes or improving flavor?
  • How important is texture?
  • Cultured fish meat has no “fishy taste”?
  • Different approaches from different countries.
  • What are some key breakthroughs in recent years?
  • Book – Where do Hotdogs Come From?
  • Can we one day use cultured meat in 3D food printers?
  • Should cultured meat be another choice INSTEAD of aimed at replacing animal meat?
  • Cultured Meat and Future of Food Podcast

Article from Researchgate.net

The production process of cultured meat. Source: Tuomisto (2018). This figure represents the three main stages of the production of cultured meat. First, stem cells are taken from muscle tissue or embryos and are expanded and then differentiated into muscle cells. Second, these cells are further grown in a bioreactor to increase their number. Third, the cells are then transferred to a scaffold to grow these into muscle fibres and larger tissue.

Treich, Nicolas. (2021). Cultured Meat: Promises and Challenges. Environmental and Resource Economics. 79. 1-29. 10.1007/s10640-021-00551-3.

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Ep 144: What is the “Cowboy Perspective”?

This week, we will be talking to Neil Dudley from Pederson’s Farms, a direct-to-consumer meat company. Pederson Farms’ first product was a no added sugar, no hormones, no added nitrates, no antibiotics, vegetarian-fed, humanely raised bacon. The company now carries a wide assortment of products from hams to sausages, hotdogs, and deli meat. As the company’s vice president, Neil has helped Pederson Farms see a 1000% revenue growth over the past 10 years. Neil is passionate about the agriculture industry, sustainable farming and ranching practices, and the western lifestyle. In our interview, Neil and I chat about his background and the background of Pederson Farms, what sustainability looks like on the farm, his passion for cowboy life and western culture, the impact the tv show Yellowstone has had on culture, and the mentality of “No Days Off.” And when you’re done listening, be sure to check out Pederson Farms’ website as well as their podcast, Powdered by Protein Podcast that’s also hosted by Neil.

Thanks so much for listening to the Farm Traveler podcast. Be sure to check out the links below for Pederson Farms and their Powered by Protein Podcast hosted by Neil.

Pederson’s Farms Website

Powered by Protein Podcast

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Show Notes:

  • Neil’s background
  • History of Pederson’s Farms
  • What does sustainability look like on the farm?
  • Beef and pork products from one farm?
  • What does your direct-to-consumer model look like?
  • Developing “Grit”
  • The ‘Cowboy Perspective”
  • Meal kits include Whole 30 and no sugar
  • Pederson’s Podcast: Powered by Protein! “Making the Best Better.”

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Ep 143: Regenerative Dairy Farming and Icelandic Yogurt

My guests today are Hayley and Stephanie Painter. The sisters grew up on a dairy farm in Pennsylvania and have created a yogurt brand called “Painterland Sisters.” In our interview today, we chat about their backgrounds, the process of creating their yogurt and working with stores, as well as what regenerative farming looks like on their family farm.

Painterland Sisters Website: https://painterlandsisters.com/

Instagram: https://www.instagram.com/painterlandsisters/

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Show Notes:

  • Hayley and Stephanie’s Backgrounds
  • generational farming
  • Family farming
  • What makes yogurt organic
  • Women in AG – Women’s Month
  • Regenerative farming – what does it look like on the dairy farm?
  • Production process
  • Working with stores to carry your products
  • Importance of marketing your story
  • Process of creating your yogurt
  • What do you want consumers to learn more about agriculture and even dairy/yogurt?

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Transcript

Ep 142: How to Use Data in Marketing Your Business – Phillip Stutts

Maaaaaaan this is a good one. My guest today is Phillip Stutts, an absolute legend in the marketing game. Phillip is the author of The Undefeated Marketing System and the founder of Win Big Media.

Website: www.phillipstutts.com

Instagram: @phillipstutts

Facebook:@ceophillipstutts

LinkedIn: Phillip Stutts

Twitter: @phillipstutts

Phillip’s book: The Undefeated Marketing System – How to Grow Your Business and Build Your Audience Using the Secret Formula That Elects Presidents (2021)

Click here to subsrcibe to the show

Show Notes:

  • Phillip’s background Background
  • Interviews/Podcasts/ESPN, CBS, FOX BUSINESS, political campaigns…
  • Interviews with legends like Gary Vee, Paul Finebaum, worked on countless political campaigns, etc
  • What have you learned during your work on political campaigns?
  • Marketing your political figure.
  • Finding your audience.
  • What can the average joe learn from this?
  • Marketing your brand?
  • Branding in five easy steps – What is your marketing strategy and how did you develop it.
  • How Data and AI can help you market your business.
  • How can farmers, ranchers, anyone in the ag industry use this strategy?
  • Book – The Undefeated Marketing System

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Transcript

Ep 14: The Berry Best U-Pick Farm

My guests today are Thomas Addison II and Jeff Manley from Red, White, and Blue Farms in Willison, Florida.

Red White and Blue Farms

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Show Notes:

  • Backgrounds – Red, White, and Blue Farms. Contracted with H&A Farms
  • Growing Blueberries• Peaches • Sunflowers • Strawberries – Growing and harvesting process of each
  • Central Florida agriculture
  • U-Pick operation – agritourism – What all ways does this help your business?
  • Blueberries• Peaches • Sunflowers • Strawberries • Cafe

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Transcript

Ep 140: Farming Around the World

My guest today is Franck Groeneweg, a farmer that has one amazing story. Franck grew up in France, moved to Iowa, then Canada, and now Montana, farming all along the way. In our interview today, Franck and I chat about his background, why he and his family practice regenerative agriculture, the importance of building relationships with other farmers, and much, much more!

Here is a great write up on our guest today, Franck Groeneweg:

All the world is a wheat field. At least, that’s how it has looked to Franck and Kari Groeneweg, owners of Living Sky Grains. 

Before arriving in Three Forks, Montana, the Groenewegs were on a quest to find the farm of their dreams. Along the way, they dirtied their boots on farms in France, Canada, and across the United States. Theirs is a story of commitment to family, to regenerative agriculture, and giving back to the earth as much, or more, than the crops they harvest.

Living Sky Grains Website

Franck on Twitter

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Show Notes:

  • Franck’s background – Farming in France, Iowa, Canada, Montana
  • Growing wheat, canola, chickpea
  • Growing spring and winter wheat, canola, Chickpeas and Flax in regenerative agriculture practices on 15,000 ac.
  • What is regenerative agriculture?
  • Is regenerative agriculture worth it? For both you and the environment?
  • Starting flour mill and setting up a direct to consumer business
  • Selling to bakeries
  • “Products with the best nutritive quality”
  • Starting a flour mill and oil press

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Transcript