Author Archive | Edible Radio

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.

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

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

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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!

#EdibleAppalachia

#BackroadJourneys

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

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Lavender from Los Poblanos with Aimee Conlee

Bees_lavender-fields_7-2014_Web1-940x563Recently, I returned to the well-know Los Poblanos property in Albuquerque’s North Valley, just east of the Rio Grande.

On my last visit, I spoke at length with Executive Chef, Jonathan Perno about his creative process and vision their restaurant and wholesale operation.

This, time I set out to learn more about the wholesale side of Los Poblanos.  So I for the interview, I found myself sitting inside a cozy little packing and storage building building on the north end of the property, talking  about the unique and varied Los Poblanos Lavender Products with Project Manager, Aimee Conlee.

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The Blue Plate Special: Autumn Comfort Food with Ruth Reichl

Ruth Reichl

6 years ago Ruth Reichl (It’s “RYE-shul,” not “RYE-Kul) had been the editor-in-chief of Gourmet magazine for 10 years.  Food magazines everywhere were succumbing to the onset of the Internet, but it never crossed her mind that Gourmet might shutter.  Until it did.

In conversation with Blue Plate Special hosts Kurt and Christine Friese, Reichl discusses the demise of Gourmet, how retreating to the kitchen was her salvation, and the book that resulted.  My Kitchen Year: 136 Recipes That Saved My Life is part journal, part cookbook, part collection of tweets that read like Haiku.  The great book designer Susan Turner used Reichl’s recipes and journal entries, along with the inviting photography of Mikkel Vang.

Afterwards, Kurt and Christine discuss their current go-to comfort foods for eating alone, like real ramen, and curry.  The book they refer to by Deborah Madison is called What We Eat When We Eat Alone, and you can get that here.

Follow Ms. Reichl on Twitter, and get her new book from your favorite local, independent bookseller by clicking here.



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There’s a recipe below the fold…

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Farmer Ric Murphy & Sol Harvest Farm


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Farmer Ric Murphy and his wife, Aimee Conlee are the founders of Sol Harvest Farms a small urban, organic farm in Albuquerque, NM offering local, seasonal, year-round fruits, vegetables, herbs and flowers! 

Built from a foundation of their locally grown  “leafy greens” products, their fast-growing business exemplifies an ideal, efficient, community focused farm-to-table operation. Sol Harvest grows seasonal fruits, aimee1vegetables, herbs and flowers all year-round.Sol Harvest serves local restaurants, independent grocers and sells what it grows at the Downtown Growers Market near downtown Albuquerque.

Today, they are growing “organically” through their heartfelt connection to community, keeping a pulse with the local demand.

Recently, I spoke with Farmer Ric Murphy about their story, their challenges, their success and their vision for Sol Harvest. The story starts with a powerful team with complimentary skill sets, and an eye for opportunity on a local level.

http://solharvestfarm.com

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Foodology with Gregory Gould

GouldOur guest is Gregory Gould, Albuquerque based foodologist, food scholar and activist.

Foodology is the interdisciplinary study of food from the perspectives of economics, sociology, anthropology, history, agriculture, medicine, nutrition, biology, religion and politics.

Gregory Gould presents lectures and workshops on food history to provide better information on issues related to Diabetes prevention and obesity.

See our previous feature about the work Gregory Gould is doing here:

http://ediblesantafe.com/read/peasant-picnic-lunch-with-greg-gould/

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Blue Plate Special: Stalking the Elusive Pawpaw, with Andrew Moore

In this edition of The Blue Plate Special, Kurt and Christine visit with Andrew Moore, author of Pawpaw: In Search of America’s Forgotten Fruit, just released by Chelsea Green.  Andrew discusses the elusive treats origins, flavors, uses, and why you should never eat the seeds.  Following that discussion, Kurt gives Christine a primer on knife basics – bare essentials, selection, care and use.


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Special Edition: Eating Words – The Edible Institute Food Writing Conference in the City of Literature

Edible Words Logo FinalLater this year, some of the best writers in food are gathering at Eating Words in Iowa City. Eating Words is Edible Institute’s first conference devoted exclusively to the art of food writing and journalism. Over three days in October, you’ll learn about memoir writing, food journalism, and perfecting the perfect pitch.
Host Mary Reilly, publisher of Edible Pioneer Valley and host of the Kitchen Workshop chatted about what to expect with Tracey Ryder, Edible Communities‘ founder; Kurt Friese, Publisher of Edible Iowa (and host of The Blue Plate Special right here on Edible Radio), and Barry Estabrook, author of Pig Tales and Tomatoland. , who blogs at PoliticsOfThePlate.com.
There’s plenty more information about Eating Words here: agenda, speakers, and contemporaneous events like a Brewfest and the Iowa City Book Festival!
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The Blue Plate Special: Celebrating Paula Wolfert with Emily Kaiser Thelin

Writer Emily Kaiser Thelin. Photo by Quentin Bacon

Emily Kaiser Thelin is a writer and editor based in Berkeley with a focus on food, drink, travel and design. A two-time finalist for James Beard awards, from 2006 to 2010 she was a food editor at Food & Wine. In 2007 she co-authored The Harney and Sons Guide to Teawith Michael Harney, published by Penguin Press. Her work has also appeared in the Best Food WritingseriesOprah, Dwell, Gourmet, The Wall Street Journal, The New York Timesand The Washington Post.

Now she is hard at work with her friend and mentor Paula Wolfert on their new Kickstarter-funded project: UNFORGETTABLE: Bold Flavors from a Renegade Life, a retrospective on Wolfert’s life and career in light of the onset of Alzheimers.

In this episode of The Blue Plate Special, hosts Kurt and Christine Friese talk to Thelin about Wolfert’s remarkable career and how the new project is coming together.

Click here to contribute the campaign, see their video and the recipes discussed in this episode.

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Get you tickets now for Eating Words: The Edible Institute Food Writing Conference in the City of Literatur

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