Backroad Journey’s with White House Fruit Farm

White House Farm

In this episode of Backroad Journey’s we travel to Northeastern Ohio, the heart of Appalachia country to The White House Fruit Farm. The White House Fruit Farm is a 100-acre family farm and orchard.   in 1924 when Jerome Hull purchased the land from his uncle, the family grew apples and more on the land. During the Depression, they raised turkeys. In 1968 Jerome’s son (of nine children), David, took on the family farm and reinvented it from a turkey farm to a fruits and vegetable farm and farm market. Today the second and third generation of the Hull family run the farm, cultivating apples and peaches and run a farm market featuring some of Ohio’s best locally made products. They also offer tours of the farm to schools and host special events during the spring, summer and fall.

David shares his wisdom on how his family farm has evolved into a year round bustling farm market offering local families access to fresh produce and local products. White House Fruit Farm is woven into the fabric of the community offering a place for families to bring their children to experience a working farm and to celebrate the changing seasons.

 
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Backroad Journeys: Jonesborough Farmers Market

 

2014 table photo by Woven Creative Studios

Our latest radio show on Backroad Journey’s features the Jonesborough Farmers Market, a member of the Appalachian Farmer’s Market Association, in Jonesborough, Tennessee. It is a producer-only market where farmers sell directly to consumers, through both the farmers market and their year round farm store. The Market works to support local farmers, build community, and increase access to fresh, healthy locally grown food through education and outreach. It’s a community-run non-profit organization that has created a community farm to table dinner that stretches down Main Street and a new farmer program called the Field School. The Field School works to share knowledge, expertise and create mentorships between established farmers and new farmers. This episode is full of good ideas for sustaining and growing a year round farmers market.

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The Drink Tank: Seth Benhaim, co-founder and CEO of Infuse Spirits

Inspired by cunnamedocktails made with house-infused rums on a trip to Barbados, Seth Benhaim began experimenting with his own infusions in his grandmother’s garage. Her two rules: No parties and no drinking… Little did she know she was fostering the beginnings of a multi-award winning spirits business, Infuse Spirits.

Benhaim and his team use old world techniques to hand infuse American distilled corn-based vodka with dried and fresh fruits and vegetables, and exotic spices. Unlike many other flavored vodka producers, Infuse uses no artificial colors, flavors or sweeteners. What you see is what you taste.

Listen in to hear how the magic happens…

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Backroad Journeys: Mazza Vineyards

Mazza

From humble beginnings, the Mazza family have created a family vineyard that has become a leader in the Pennsylvania and NY wine world. They focus on fine wine and recently have opened a new Five & Twenty Sprits which produces small batch liqueurs, fruit brandies, unaged whiskeys and grappa. They are inspired by the beautiful land they call home and they channel their passion to preserve and transform their land into pleasing vintages year after year. Join us as Robert talks about the early day’s and how his winery has grown and thrived.

Mazza Vineyards

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Backroad Journeys: Thomas Creek Brewery

Thomas Creek Brewery

Founded in 1998 in Greenville, South Carolina, Thomas Creek Brewery brews award-winning, artfully handcrafted beers offering seasonal brews, special brews and a wide selection of year-round brews. The brewery is open to the public for tours, pints, growlers, events and home brewery supplies. Dedicated to the growth of upstate South Carolina, they are devoted to giving back to the community through a variety of non-profit and charity organizations. Their beers are distributed to multiple states in the southeast. Meet Tom the brewmaster as he shares his story on Backroad Journeys.

 

 

Thomas Creek Breweryimage1 copy: 2054 Piedmont Hwy, Greenville, SC 29605

Twitter: https://twitter.com/thomascreekbeer Facebook: https://www.facebook.com/thomascreekbrewery/

 

 

Music for Backroad Journey’s – “BuckDancer’s Choice” by Wayne Henderson

 

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Backroad Journeys: Shaver-Hill Maple Farm

Shaver Hill Maple Farm

 

 

 

 

 

 

 

 

A 300-acre family farm in Harpersfield, New York passed down from generation to generation since 1912, Shaver Hill Maple Farm offers some of New York State’s finest locally made maple syrup products and freshly tapped maple syrup. Co-owned by Dennis Hill and his two sons, David and Dwayne, they shifted from dairy farming to maple syrup in 2004 to specialize in only maple syrup on the farm. They offer specialty maple syrup products and are a distributor for equipment for other maple syrup farmers. Visitors can purchase maple syrup products on hand or online and sometimes get a farm tour, if they’re lucky.

Maple Weekend Festival: During March (and April 2-3), Shaver Hill hosts a maple syrup festival along with other maple syrup producers in the region:http://www.nysmaple.com/nys-maple-weekend/

A favorite recipe from the farm:
Maple Milk Punch
3/4 Gallon of Milk
1 Liter of Ginger Ale
1 Quart of Vanilla Ice Cream
Maple Syrup to Taste
Makes Approximately 2 1/2 Gallons

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Shaver-Hill Maple Farm
310 Shaver Road
Harpersfield, NY 13786
607-652-6792
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Backroad Journeys: Snug Hollow Farm

Snug Hollow

Artist and owner Barbara Napier runs Snug Hollow Farm as a sanctuary for guests and artists looking to do residencies, business meetings, and farm stays. A quaint Kentucky bed and breakfast nestled within 300-acres of Appalachian forest where on can experience “holler hospitality” at its best, Snug Hollow is home to an organic farm, babbling creeks, meadows filled with wildflowers, wooded mountainsides, and abundant wildlife. Barbara’s land has become a well-known destination but it is her cooking that has garnered her much attention.

Barb Napier

“True garden to table dining” Barbara prepares vegetarian meals using the organic produce grown on the farm and has published a well-received cookbook, Snug Hollow Farm Cookbook. She is known as a “personable cross between Alice Waters and Tasha Tudor.” Barbara’s Rosemary Braided Bread is “tender, fragrant and beautiful. It is the signature dish of a woman whose vegetarian culinary talents are broad and deep…” says Linda Stahl, of Edible Louisville.

Snug Hollow is a sustainable and ecotourism-focused business, and one of the Eco-friendly Inns of North America. By preserving the 300-acres of Snug Hollow, Barbara has protected some of the most pristine parts of the foothills of the Appalachian Mountains.

Snug Hollow
606-723-4786
790 McSwain Branch
Irvine, KY

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Back Road Journeys on Edible Radio is a series of 13 radio podcasts exploring the rich local food heritage of the Appalachian Region. Appalachia is filled with innovative farmers and food entrepreneurs who are deeply connected to the history and traditions of the land they cultivate and the place they call home. Use visitappalachia.com or search for Bon Appetit Appalachia to discover more local food destinations across Appalachia.

Tune into Edible Radio each month for a new podcast with a new guest from the region to learn and be inspired by their journey creating a successful, original food and farming business in the heart of America. Hosted by Tricia Wheeler, Publisher of Edible Columbus and owner of The Seasoned Farmhouse Cooking School, Backroad Journeys offers authentic and delicious stories for the soul.

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Backroad Journeys: Sugaree’s Bakery

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Back Road Journeys on Edible Radio is a series of 13 radio podcasts exploring the rich local food heritage of the Appalachian Region. Appalachia is filled with innovative farmers and food entrepreneurs who are deeply connected to the history and traditions of the land they cultivate and the place they call home. Join us each month for a new podcast with an exciting guest from the region to learn and be inspired by their journey creating a successful, original food and farming business in the heart of America. Hosted by Tricia Wheeler, Publisher of Edible Columbus and owner of The Seasoned Farmhouse Cooking School, Back Road Journeys offers authentic and delicious stories for the soul.

Sugaree’s Bakery sugarees

Meet our guest, Mary Jennifer Russel of Sugaree’s Bakery located in New Albany, Mississippi. Sugaree’s Bakery is a small batch bakery in New Albany, Mississippi, dedicated to the preservation the culinary history of Appalachia. Since 1997, they have recreated flavors of the past with their classic, Southern Cakes, focusing on the depth of flavor, making the richest, moistest homemade cakes available. Using old school techniques like browning granulated sugar in an iron skillet to make the caramel icing, pouring hot butter glaze over thick layers of coconut cake, cooking some of the icings, Sugaree’s has made a name for themselves nationwide, having been featured in Oprah Magazine and Southern Living, and shipping their cakes anywhere in the US. They have also revitalized downtown New Albany, inspiring more small businesses to move into the region. Listen in to learn how Mary Jennifer started her baking journey.

Sugaree’s Bakery
110 W Bankhead St.
New Albany, MS 38652
662-534-0031
www.sugarees.com

About Mary Jennifer Russel

Mary Jennifer Russell is the founder and owner of Sugaree’s Bakery,  which she started as a home-based business in 1997 and transitioned into a brick and mortar location in 2001 when  she opened her retail bakery in downtown New Albany, Mississippi.

Sugaree’s Bakery is a Southern heritage small-batch bakery with a mission to help preserve the culinary traditions of  the Deep South.  Mary Jennifer has grown the bakery to include 30 employees who service three business categories: retail, mail order and wholesale.  Sugaree’s  has represented  Mississippi at events from New York to New Orleans and has been featured in Southern Living, The Huffington Post, The Local Palate, Mississippi Magazine, Legends magazine,  Yahoo, Taste of the South,  Saveur, The Week, Desoto magazine, Eat. Drink. Mississippi magazine, Mud and Magnolias magazine, The Washington Post ,The  Oprah Magazine, and The New York Times.

Mary Jennifer  is also very active in community development efforts.  She served with the New Albany Main Street Association for 12 years.  As Promotions Chair, she created  many successful local events such as Arts, Beats, and Eats, Folk Art on the River, Hill Country Halloween, and Tallahatchie on Tap.  Her involvement as a founding sponsor of  the Biscuits and Jam Farmers’  Market has brought a lot of energy and attention to and investments  in the local food systems in North Mississippi.   All of these diverse events  act as catalysts for rural economic development via promotions and tourism in New Albany.


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Backroad Journeys: 1818 Farms

Introducing Back Road Journeys on Edible Radio, a series of 13 radio podcasts exploring the rich local food heritage of the Appalachian Region. Appalachia is filled with innovative farmers and food entrepreneurs who are deeply connected to the history and traditions of the land they cultivate and the place they call home. Join us each month for a new podcast with an exciting guest from the region to learn and be inspired by their journey creating a successful, original food and farming business in the heart of America. Hosted by Tricia Wheeler, Publisher of Edible Columbus and owner of The Seasoned Farmhouse Cooking School, Back Road Journeys offers authentic and delicious stories for the soul.

1818 Farms 

1818 Farms - Sign copyMeet our first guest, Natasha McCrary of 1818 Farms located in historic Mooresville, Alabama. Natasha and her family have transformed her 3-acre family farm into a multifaceted year round sustainable farming and homesteading business. From raising sheep and growing heirloom flowers and vegetables, to farm dinners, educational camps and a quickly growing line of bath products, this entrepreneurial family is full of heart and good advice. Listen in!

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Learning About Whiskey in The Kitchen Workshop

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In this episode of The Kitchen Workshop, host Mary Reilly from Edible Pioneer Valley talks with Richard Betts about smelling and tasting great whiskey. Richard is author of The Essential Scratch and Sniff Guide to Becoming a Whiskey Know-It-All. His book walks us through the aroma pallette professional tasters use to taste and grade whiskeys.

Pour yourself a glass of your favorite spirit, lean back and listen.… Read More

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