Shows
Stethoscopes and Strollers9. Point me to ChildcareWelcome back to Stethoscopes and Strollers! In this episode, we discuss how to effectively use credit card points for flying in childcare help. If you're a physician mom this strategy can be a game-changer.Episode Highlights:The Power of Points: Learn how to maximize your credit card points for flights, hotels, and more, with a special shout-out to Devon Gimbel’s "Point Me to First Class for Women Physicians" group.Flying in Childcare: Discover how I use points to fly in trusted family members to he...2024-05-2908 min
NineDots: The DotCastEpisode 62: Amy Sampson with her love for the 24mm and shooting what you love, not chasing trendsIn this podcast Rahul Khona is joined by Devon wedding photographer and Rangefinder winner Amy Sampson where we discuss the power of a photo and how taking photos for loved ones can be the best gifts we can give them. Amy also talks about shooting weddings at her favourite focal length 24mm, accessing people and moments, being aware at weddings plus working alongside videographers. We also talk about shooting what you love and feel passionate about and not changing for current trends in the market. Join the best wedding photography community on the planet! Get...2024-01-231h 49
Authentic Ecstasy036: Clear Communication as a Gateway to Freedom with Emma SampsonHonesty and clear communication are art forms, that most of us are not taught. Laying the ground for healthy relationships with ourselves and with others, the journey to mastery is a constantly evolving process that takes a lot of courage and willingness to be present. In this engaging and heartfelt conversation with my dear friend Emma Sampson, an awakener and rememberer who creates spaces with her artwork, song, sound healing, intuitive herbalism and embodiment. We define what it means to speak the language of the heart and offer some very helpful practical tools that...2022-10-291h 04
The Art of ConstructionBreaking New Ground in Fiber‑to‑the‑Home InternetScott Sampson, CEO at Fiber Fast Homes, joins us for episode 283 of Art of Construction.
Fiber Fast Homes partners with builders, developers, and build-to-rent communities to build Fiber-to-the-Home infrastructure and provide Fiber Internet service to residents. Today’s new home buyers demand fast Internet service to keep up with their home office, smart home, and entertainment needs. Their builder and developer partners choose Fiber Fast Homes for the best in technology paired with white glove service, starting with infrastructure build through everyday customer support.
Join Devon and Scott as they discuss the history and evolution of Int...2022-10-1331 min
My Thing is Dis....A Potter, Vax, Mental Health, Steph & Devon, FCPS, Xmas Message - S1Ep10Kim Potter convicted of manslaughter; How Vaccines were developed and Nurse Audrey; Toure' & Franchise Mental Health; Steph Curry Open and Devon & Megan done; Frederick County PS & Senator Hough; Keith Battle FBCG Christmas Message (Your Gift).....
2021-12-271h 32
Joy Sounds: Music You Need To Know45. MoontowerMoontower is in it for the long haul. The alt-pop band is crafting their career so that they will be touring and playing shows for decades to come. Comprised of Jacob Culver Berger, Devon Welsh and Tom Carpenter, Moontower has eliminated all barriers between themselves and their fans by taking the time to meet them face-to-face while passing out orange juice outside of concerts or organizing kickball games while on tour! You can find their latest single “Bury Me” on all streaming platforms. During this episode, Moontower performs three songs live from the Joy Sounds studio: “Hit the Lights,” “Got My Way” an...2020-04-0837 min
Delicious Revolution54 Niaz Dorry on organizing for land food and sea food, and organizing at the speed of trustNiaz Dorry moved to Glauster, Massachusetts, the oldest settled fishing port in the United States, in 1994, and she has been working with small-scale, traditional, and indigenous fishing communities in the U.S. and around the globe ever since. After a working as an environmental justice organizer in Greanpeace’s toxics campaigns, she started working on fisheries issues. She’s been organizing with the fishing families of the North Atlantic Marie Alliance since 2008, advancing the rights and ecological benefits of the small-scale fishing communities as a means of protecting global marine biodiversity. This year, NAMS and the National Family Farm Coalition decide...2018-06-2500 min
Delicious Revolution54 Niaz Dorry on organizing for land food and sea food, and organizing at the speed of trustNiaz Dorry moved to Glauster, Massachusetts, the oldest settled fishing port in the United States, in 1994, and she has been working with small-scale, traditional, and indigenous fishing communities in the U.S. and around the globe ever since. After a working as an environmental justice organizer in Greanpeace’s toxics campaigns, she started working on fisheries issues. She’s been organizing with the fishing families of the North Atlantic Marie Alliance since 2008, advancing the rights and ecological benefits of the small-scale fishing communities as a means of protecting global marine biodiversity. This year, NAMS and the National Family Farm Coalition decide...2018-06-2546 min
Delicious Revolution53 Janaki Jagannath on an ecological approach to environmental justice in the San Joaquin ValleyJanaki Jagannath is the former Coordinator at the Community Alliance for Agroecology, a coalition of community-based organizations in the San Joaquin Valley of California that work to advance agricultural and environmental policy towards justice for communities bearing the burden of California’s food system. Prior to this, she worked at California Rural Legal Assistance in Fresno, enforcing labor standards and environmental justice protections such as access to clean drinking water for farmworker communities. Janaki has assisted in curriculum development for the Sustainable Agriculture and Food Systems degree at UC Davis and has farmed diversified and orchard crops across the state, in...2018-05-1348 min
Delicious Revolution53 Janaki Jagannath on an ecological approach to environmental justice in the San Joaquin ValleyJanaki Jagannath is the former Coordinator at the Community Alliance for Agroecology, a coalition of community-based organizations in the San Joaquin Valley of California that work to advance agricultural and environmental policy towards justice for communities bearing the burden of California’s food system. Prior to this, she worked at California Rural Legal Assistance in Fresno, enforcing labor standards and environmental justice protections such as access to clean drinking water for farmworker communities. Janaki has assisted in curriculum development for the Sustainable Agriculture and Food Systems degree at UC Davis and has farmed diversified and orchard crops across the state, in...2018-05-1300 min
Delicious Revolution52 M. Jahi Chappell on Beginning to End HungerM. Jahi Chappell is a political agroecologist with training in ecology and evolutionary biology, science and technology studies, and chemical engineering. He is a Senior Research Fellow at the Centre for Agroecology, Water and Resilience (CAWR) at Coventry University, and a Fellow of Food First.Jahi has recently published a book called Beginning to End Hunger: Food and the Environment in Belo Horizonte, Brazil and Beyond. It is rooted in his field research in Belo Horizonte over more than a decade, and presents a far-reaching analysis of how to end hunger, what is keeping us as a society from doing i...2018-04-1042 min
Delicious Revolution52 M. Jahi Chappell on Beginning to End HungerM. Jahi Chappell is a political agroecologist with training in ecology and evolutionary biology, science and technology studies, and chemical engineering. He is a Senior Research Fellow at the Centre for Agroecology, Water and Resilience (CAWR) at Coventry University, and a Fellow of Food First.Jahi has recently published a book called Beginning to End Hunger: Food and the Environment in Belo Horizonte, Brazil and Beyond. It is rooted in his field research in Belo Horizonte over more than a decade, and presents a far-reaching analysis of how to end hunger, what is keeping us as a society from doing i...2018-04-1000 min
Delicious Revolution#51 Elizabeth Mpofu of La Via Campesina on peasant leadership and a call to fight togetherElizabeth Mpofu is a the General Coordinator of La Via Campesina, a global coalition of more than 164 farmer organizations from 73 countries. She is also a small-scale farmer in Zimbabwe, the leader of the Zimbabwe Smallholder Farmers’ Forum, and an advisor to the United Nations Food and Agriculture Organization. In this episode, she describes her unexpected path to leadership in the food sovereignty movement, the fight to be respected as peasants around the world, and the struggle for representation of the people most effected by development decisions. We spoke at the Thousand Currents offices in Berkeley last year.Photo: DFID (CC BY...2018-03-0927 min
Delicious RevolutionAnnouncing Season 6: The Movement BuildersWe're excited to announce season 6 of Delicious Revolution! Just about every one of the fifty episodes we’ve done so far touches on movement. Listening back to these recordings, I feel like I’m listening in on many lifetimes of experience building movements. I think it’s time to take on movement building head-on for a season. We’ll bring you interviews with organizers and activists, and get deep into what it means to build a movement. Photo: Sana Javeri Kadri (She's Delicious Revolution interview number 50!)2018-01-2604 min
Delicious Revolution#50 Sana Javeri Kadri on decolonization as a series of questions#50 Sana Javeri Kadri on decolonization as a series of questions by Chelsea Wills and Devon Sampson2017-11-0753 min
Delicious Revolution#50 Sana Javeri Kadri on decolonization as a series of questions#50 Sana Javeri Kadri on decolonization as a series of questions by Chelsea Wills and Devon Sampson See acast.com/privacy for privacy and opt-out information.2017-11-0700 min
Delicious Revolution#49 Karla Diaz on cooking in prison and the migration of food traditions in and out of incarcerationSana Javeri Kadri is a sometimes salty, permanently hungry, rather creative human. She was raised in post-colonial Bombay, wound up in the produce aisles of California and can be currently found @sanajaverikadri on Instagram or in person wherever there are vegetables to be found. She is also schemer-in-chief for Diaspora Co-Op. In this episode, Sana talks with Chelsea about living between Mumbai and the Bay Area, the role of aesthetics in telling difficult stories, and decolonization as a series of questions.2017-10-2455 min
Delicious Revolution#48 Ayhan Aydin on drawing on the richness of immigrant food traditionsAyhan Aydin is a meal ecologist. His interdisciplinary practice consists of projects that consider art, science and food. He is interested in creating stories through meals and challenging the idea of what a meal is. As a cook, he likes to take ordinary food items and creates something unexpected but still familiar. He is one of the founders of Nordisk Matutveckling AB (Nordic Food Development), a company that creates new food products from Nordic ingredients, applying various culinary traditions to existing foods in order to utilize and repurpose them. His artistic work includes collaborations with OPENrestuarnt, a theater play called “Re...2017-10-1043 min
Delicious Revolution#48 Ayhan Aydin on drawing on the richness of immigrant food traditionsAyhan Aydin is a meal ecologist. His interdisciplinary practice consists of projects that consider art, science and food. He is interested in creating stories through meals and challenging the idea of what a meal is. As a cook, he likes to take ordinary food items and creates something unexpected but still familiar. He is one of the founders of Nordisk Matutveckling AB (Nordic Food Development), a company that creates new food products from Nordic ingredients, applying various culinary traditions to existing foods in order to utilize and repurpose them. His artistic work includes collaborations with OPENrestuarnt, a theater play called “Re...2017-10-1000 min
Delicious RevolutionSeverine von Tscharner Fleming on building a commons for the future of farmingSeverine von Tscharner Fleming is a part-time farmer, activist, and organizer based in the Champlain Valley of New York. She is director of Greenhorns, a grassroots organization with the mission to recruit, promote and support the rising generation of new farmers in America. Severine has spent the last seven years gathering, bundling and broadcasting the voices and vision of young agrarians. Greenhorns runs a weekly radio show on Heritage Radio Network and a popular blog. They produce many kinds of media, from documentary films to almanacs, anthologies, mix-tapes, posters, guidebooks and digital maps. They are best known the documentary...2017-09-2600 min
Delicious RevolutionSeverine von Tscharner Fleming on building a commons for the future of farmingSeverine von Tscharner Fleming is a part-time farmer, activist, and organizer based in the Champlain Valley of New York. She is director of Greenhorns, a grassroots organization with the mission to recruit, promote and support the rising generation of new farmers in America. Severine has spent the last seven years gathering, bundling and broadcasting the voices and vision of young agrarians. Greenhorns runs a weekly radio show on Heritage Radio Network and a popular blog. They produce many kinds of media, from documentary films to almanacs, anthologies, mix-tapes, posters, guidebooks and digital maps. They are best known the documentary film, “The...2017-09-2655 min
Delicious Revolution#46 Kitazawa Seeds - Maya Shiroyama and Jim Ryugo on 100 years of selling Asian vegetable seedsMaya Shiroyama and Jim Ryugo run Kitazawa Seeds, a 100-year-old seed distributor based in California that specializes in Asian vegetables. The company was started by Gijiu Kitazawa in 1917, serving mostly Japanese-American gardeners on the West Coast. It closed for four years when the United States government sent Kitazawa and most of his customers to concentration camps during World War Two, and re-opened in 1945 shortly after their release. Maya and Jim had planted the company’s seeds in their home garden for years when a missing seed order led to them buying the company from Kitazawa’s granddaughter in 2000. In this epis...2017-09-1246 min
Delicious Revolution#46 Kitazawa Seeds - Maya Shiroyama and Jim Ryugo on 100 years of selling Asian vegetable seedsMaya Shiroyama and Jim Ryugo run Kitazawa Seeds, a 100-year-old seed distributor based in California that specializes in Asian vegetables. The company was started by Gijiu Kitazawa in 1917, serving mostly Japanese-American gardeners on the West Coast. It closed for four years when the United States government sent Kitazawa and most of his customers to concentration camps during World War Two, and re-opened in 1945 shortly after their release. Maya and Jim had planted the company’s seeds in their home garden for years when a missing seed order led to them buying the company from Kitazawa’s granddaughter in 2000. In this epis...2017-09-1200 min
Delicious Revolution#45 Sandor Katz on the relevance of food traditions, and migrating from the city to the country#45 Sandor Katz on the relevance of food traditions, and migrating from the city to the country by Chelsea Wills and Devon Sampson2017-08-2939 min
Delicious Revolution#45 Sandor Katz on the relevance of food traditions, and migrating from the city to the country#45 Sandor Katz on the relevance of food traditions, and migrating from the city to the country by Chelsea Wills and Devon Sampson See acast.com/privacy for privacy and opt-out information.2017-08-2900 min
Delicious Revolution#44 The Peoples Kitchen Collective, from the farm to the kitchen to the table to the streetThe People's Kitchen Collective (PKC) works at the intersection of art and activism as a food-centered political education project and cooperative business. Based in Oakland, California, their creative practices reflect the diverse histories and background of collective members Sita Kuratomi Bhaumik, Jocelyn Jackson, and Saqib Keval. Written in their family's recipes are maps of migrations and the stories of resilience. It is from this foundation that they create immersive experiences that celebrate centuries of shared struggle. Collectively cooking and sharing food is sanctified and celebrated community work in many cultures. With the passage of time, systems of imperialism--including capitalism and...2017-08-1456 min
Delicious Revolution#43 Norma Listman on the meztizaje of food cultures in Mexico and CaliforniaNorma Listman is a Mexico City and Oakland-based chef and artist. Her practice is shaped by her heritage, and she is most interested in traditional cooking methods and the historical periods of Mexican gastronomy. Norma’s passion for the preservation of her culture and her father’s life-long work with maize have ignited her interest for working with native varieties of the crop. She began her career in some of the most prestigious restaurants of the Bay Area, managing the nationally acclaimed Camino Restaurant and long-time Bay Area institution BayWolf Restaurant in Oakland, before deciding to follow her passion and beco...2017-08-0140 min
Delicious RevolutionDR Special #2 Peter Buckley on blackberries and the challenges and beauty of running a diverse farmPeter Buckley is a blackberry grower, philanthropist, and co-owner of Front Porch Farm. Peter has had several careers— after closing his law practice in San Francisco, he moved to India to establish a buying agency, and later did the same in Argentina and Brazil. Later, unusual circumstances, luck and friendship resulted in him owning Esprit, a fashion business headquartered in Germany. After meeting Mimi and having two boys in Germany, Peter decided it was time to return to San Francisco. He sold his interests in Esprit and moved to Mill Valley. Together with Mimi they built the Greenwood School (K-8). Pe...2017-07-1828 min
Delicious RevolutionDR Special #2 Peter Buckley on blackberries and the challenges and beauty of running a diverse farmPeter Buckley is a blackberry grower, philanthropist, and co-owner of Front Porch Farm. Peter has had several careers— after closing his law practice in San Francisco, he moved to India to establish a buying agency, and later did the same in Argentina and Brazil. Later, unusual circumstances, luck and friendship resulted in him owning Esprit, a fashion business headquartered in Germany. After meeting Mimi and having two boys in Germany, Peter decided it was time to return to San Francisco. He sold his interests in Esprit and moved to Mill Valley. Together with Mimi they built the Greenwood School (K-8). Pe...2017-07-1800 min
Delicious Revolution#42 Dan Imhoff on making agriculture hospitable to wild natureDan Imhoff is an author, musician, and artisan food producer who has written for 25 years on ecological sustainability. His books include Farming with the Wild, Food Fight, and Building with Vision. Dan is the president and co-founder of Watershed Media as well as president and a co-founder of the Wild Farm Alliance, a national organization that works to promote agriculture systems that support and accommodate wild nature. He lives on a small homestead farm outside of Healdsburg, California. In this episode, Dan talks to Devon about how the wild got pulled out of farming, how to make farms hospitable to...2017-07-0454 min
Delicious Revolution#42 Dan Imhoff on making agriculture hospitable to wild natureDan Imhoff is an author, musician, and artisan food producer who has written for 25 years on ecological sustainability. His books include Farming with the Wild, Food Fight, and Building with Vision. Dan is the president and co-founder of Watershed Media as well as president and a co-founder of the Wild Farm Alliance, a national organization that works to promote agriculture systems that support and accommodate wild nature. He lives on a small homestead farm outside of Healdsburg, California. In this episode, Dan talks to Devon about how the wild got pulled out of farming, how to make farms hospitable to...2017-07-0400 min
Delicious Revolution#41 Aileen Suzara on decolonizing food traditions, and the power of food and food stories to healAileen Suzara is a land-based educator, eco-advocate, and cook. She was born in Washington, raised mostly on the Big Island of Hawai’i, and is currently based in the San Francisco Bay Area. Her family spans the Philippines and North America, and these places define her. While she has spent years working towards building healthier communities, sustainable foods, and environmental justice, she also carries a torch for storytelling and its ability to inspire, move, and transform. Currently, she recently completed a Masters in public health at the University of California, Berkeley’s graduate school of public health and nutrition, and she...2017-06-2050 min
Delicious Revolution#40 Suzi Grady of Petaluma Bounty on addressing the root causes of hunger#40 Suzi Grady of Petaluma Bounty on addressing the root causes of hunger by Chelsea Wills and Devon Sampson2017-06-0650 min
Delicious Revolution#40 Suzi Grady of Petaluma Bounty on addressing the root causes of hunger#40 Suzi Grady of Petaluma Bounty on addressing the root causes of hunger by Chelsea Wills and Devon Sampson See acast.com/privacy for privacy and opt-out information.2017-06-0600 min
Delicious Revolution#39 Albert Straus on building an organic food system and revitalizing rural communitiesAlbert Straus is the founder and CEO of Straus Family Creamery and an advocate for organic dairy production, environmental stewardship, and family farms. He grew up on his family’s dairy farm on Tomales Bay, near Point Reyes National Park. He took over management of the farm in the 1970s, and when he founded the creamery in 1994, it was the first 100% certified organic creamery. His business has provided a model for many organic, farm-to-bottle dairy businesses around the world. Albert continues to be a leader in sustainability, with projects that include independent verification that his feed is GMO-free, a methane di...2017-05-2300 min
Delicious Revolution#39 Albert Straus on building an organic food system and revitalizing rural communitiesAlbert Straus is the founder and CEO of Straus Family Creamery and an advocate for organic dairy production, environmental stewardship, and family farms. He grew up on his family’s dairy farm on Tomales Bay, near Point Reyes National Park. He took over management of the farm in the 1970s, and when he founded the creamery in 1994, it was the first 100% certified organic creamery. His business has provided a model for many organic, farm-to-bottle dairy businesses around the world. Albert continues to be a leader in sustainability, with projects that include independent verification that his feed is GMO-free, a methane di...2017-05-2346 min
Delicious Revolution#38 Annie Somerville of Greens Restaurant on building relationships with farmers and workersAnnie Somerville is the Executive Chef of Greens Restaurant in San Francisco, an innovator of farm-to-table and vegetarian food since 1979. Greens is owned by the San Francisco Zen Center, buys much of their produce from the Zen Center’s Green Gulch farm, and has an exclusively vegetarian menu. The restaurant occupies a decommissioned army pier on the San Francisco Bay with views of the fog rolling into the bay. Annie is the author of two cookbooks, Fields of Greens and Everyday Greens. In this episode, Annie talks with Devon about learning to cook in the Tassajara Zen Monastery, building relationships wi...2017-05-0800 min
Delicious Revolution#38 Annie Somerville of Greens Restaurant on building relationships with farmers and workersAnnie Somerville is the Executive Chef of Greens Restaurant in San Francisco, an innovator of farm-to-table and vegetarian food since 1979. Greens is owned by the San Francisco Zen Center, buys much of their produce from the Zen Center’s Green Gulch farm, and has an exclusively vegetarian menu. The restaurant occupies a decommissioned army pier on the San Francisco Bay with views of the fog rolling into the bay. Annie is the author of two cookbooks, Fields of Greens and Everyday Greens. In this episode, Annie talks with Devon about learning to cook in the Tassajara Zen Monastery, building relationships wi...2017-05-0836 min
Delicious Revolution#37 Nikki Silvestri on soil as a carbon sink and point of engagement for new alliancesNikki Silvestri is an advocate for climate solutions, heathy food systems, and social change. As the Co-Founder of Live Real and former Executive Director of People's Grocery and Green for All, Nikki has built and strengthened social equity for underrepresented populations in food systems, social services, public health, climate solutions, and economic development. Her many honors include being named one of The Root's 100 Most Influential African Americans in 2014. Nikki is Co-Founder and CEO of Soil and Shadow, a project design and management firm working to support thriving communities, economies, and natural environments. In this episode, Nikki talks with Devon about t...2017-04-2534 min
Delicious Revolution#37 Nikki Silvestri on soil as a carbon sink and point of engagement for new alliancesNikki Silvestri is an advocate for climate solutions, heathy food systems, and social change. As the Co-Founder of Live Real and former Executive Director of People's Grocery and Green for All, Nikki has built and strengthened social equity for underrepresented populations in food systems, social services, public health, climate solutions, and economic development. Her many honors include being named one of The Root's 100 Most Influential African Americans in 2014. Nikki is Co-Founder and CEO of Soil and Shadow, a project design and management firm working to support thriving communities, economies, and natural environments. In this episode, Nikki talks with Devon about t...2017-04-2500 min
Delicious Revolution#36 Amy Franceschini on victory gardens in San Francisco and a Seed Journey to the Middle EastAmy Franceschini is an artist and educator who creates formats for exchange and production that question and challenge the social, cultural and environmental systems that surround her. An overarching theme in her work is a perceived conflict between humans and nature, and her projects reveal the ways that local politics are affected by globalization. In 1995, Amy founded Futurefarmers and in 2004, she co-founded Free Soil, an international collective of artists, activists, researchers, and gardeners who work together to propose alternatives to the social, political and environmental organization of space. In 2008, Amy worked with the City of San Francisco to transform the...2017-04-1050 min
Delicious Revolution#35 Jezra Thompson on Berkeley’s School Gardens and KitchensJezra Thompson is the Program Supervisor of the Berkeley Public School Gardening & Cooking Program, where she leads a team of garden educators and works with schools and community organizations to provide hands-on, place-based education to all students. She is a food system planner who focuses on community development, land use planning, and education. Jezra has worked on healthy food access and education at DC Greens, the California Farmers Market Association, and the USDA’s Food and Nutrition Service, and she writes for Civil Eats. In this episode, Delicious Revolution intern Rebecca Murillo talks with Jezra about the ways school gardens an...2017-03-2853 min
Delicious Revolution#34 Kristyn Leach of Namu Farm on finding roots and community through plantsKristyn Leach runs Namu Farm at the Sunol AgPark east of the San Francisco Bay. She grows vegetables for San Francisco restaurant Namu Gaji and seeds for the Kitazawa Seed Company. Kristyn grows both traditional and whimsical produce, focusing on Korean varieties and using organic, biodynamic, and permaculture practices without any fossil fuels. She discovered the foods of her Korean heritage further on in her life, as she was adopted as an infant and grew up in New York, where she later became a part of the urban gardening movement. Her fascination with shiso led her back to her roots...2017-03-1400 min
Delicious Revolution#34 Kristyn Leach of Namu Farm on finding roots and community through plantsKristyn Leach runs Namu Farm at the Sunol AgPark east of the San Francisco Bay. She grows vegetables for San Francisco restaurant Namu Gaji and seeds for the Kitazawa Seed Company. Kristyn grows both traditional and whimsical produce, focusing on Korean varieties and using organic, biodynamic, and permaculture practices without any fossil fuels. She discovered the foods of her Korean heritage further on in her life, as she was adopted as an infant and grew up in New York, where she later became a part of the urban gardening movement. Her fascination with shiso led her back to her roots...2017-03-1445 min
Delicious Revolution#33 Fallen Fruit (Austin Young and David Burns)on planting public fruit parks around the worldFallen Fruit is an art collaboration originally conceived in 2004 by David Burns, Matias Viegener and Austin Young. Since 2013, David and Austin have continued the collaborative work. Fallen Fruit began by mapping fruit trees growing on or over public property in Los Angeles. The collaboration has expanded to include serialized public projects and site-specific installations and happenings in various cities around the world. By always working with fruit as a material or media, the projects reimagine public interactions with the margins of urban space, systems of community and narrative real-time experience. Fallen Fruit’s visual work includes an ongoing series of na...2017-02-2739 min
Delicious Revolution#32 Jim Cochran of Swanton Berry Farm on growing organic when everyone says it’s impossibleInspired by the the United Farm Workers struggle for justice and an emerging environmental movement, Jim Cochran started Swanton Berry Farm in 1983 on four leased acres on the California coast. At the time, everyone said it was impossible to make a living growing organic strawberries, but after some creative experimentation and a collaboration with agroecologists Steve Gliessman and Sean Swezey at UC Santa Cruz, Swanton became the first certified organic strawberry farm in California. As the organic berry industry boomed in California, Jim kept implementing his vision for a more sustainable agriculture, signing a contract with the United Farm Workers...2017-02-1400 min
Delicious Revolution#32 Jim Cochran of Swanton Berry Farm on growing organic when everyone says it’s impossibleInspired by the the United Farm Workers struggle for justice and an emerging environmental movement, Jim Cochran started Swanton Berry Farm in 1983 on four leased acres on the California coast. At the time, everyone said it was impossible to make a living growing organic strawberries, but after some creative experimentation and a collaboration with agroecologists Steve Gliessman and Sean Swezey at UC Santa Cruz, Swanton became the first certified organic strawberry farm in California. As the organic berry industry boomed in California, Jim kept implementing his vision for a more sustainable agriculture, signing a contract with the United Farm Workers...2017-02-1441 min
Delicious Revolution#31 Ron Reed of the Karuk Tribe on re-discovering traditional knowledgeRon Reed is a Karuk dipnet fisherman and a cultural biologist for the Karuk Tribe of California, where he develops plans for eco-cultural revitalization, leads youth cultural education camps, and fosters collaborative research at the nexus of traditional ecological knowledge and western science. Ron plays a critical role in increasing public awareness about the impacts of colonization on the spiritual and physical health of his people and on the ecological integrity of the Karuk ancestral lands. He is a co-founder of the Karuk-UC Berkeley Collaborative and works with the nearby tribes, UC Berkeley and the USDA on the Klamath Basin T...2017-01-3100 min
Delicious Revolution#31 Ron Reed of the Karuk Tribe on re-discovering traditional knowledgeRon Reed is a Karuk dipnet fisherman and a cultural biologist for the Karuk Tribe of California, where he develops plans for eco-cultural revitalization, leads youth cultural education camps, and fosters collaborative research at the nexus of traditional ecological knowledge and western science. Ron plays a critical role in increasing public awareness about the impacts of colonization on the spiritual and physical health of his people and on the ecological integrity of the Karuk ancestral lands. He is a co-founder of the Karuk-UC Berkeley Collaborative and works with the nearby tribes, UC Berkeley and the USDA on the Klamath Basin T...2017-01-3146 min
Delicious RevolutionDR Special #1: Kathleen of the Homeless Garden ProjectDR Special #1: Kathleen of the Homeless Garden Project by Chelsea Wills and Devon Sampson See acast.com/privacy for privacy and opt-out information.2017-01-1700 min
Delicious Revolution#30 Darrie Ganzhorn on the Homeless Garden ProjectDarrie Ganzhorn is the executive director of the Homeless Garden Project, a 3-acre organic farm and garden in Santa Cruz, California where, as the mission statement reads, “people find the tools they need to build a home in the world.” The project provides job training, transitional employment, and support services. Trainees and volunteers grow and harvest fruits and vegetables that sustain daily lunches and fundraising farm dinners. The Homeless Garden Project also provides fresh produce for low income families and nonprofits, from the AIDS Project to a program working with foster youth. Darrie came to the Homeless Garden Project in 1991, when...2017-01-1731 min
Delicious RevolutionDR Special #1: Kathleen of the Homeless Garden ProjectDR Special #1: Kathleen of the Homeless Garden Project by Chelsea Wills and Devon Sampson2017-01-1710 min
Delicious Revolution#29 Lexa Walsh on meals that bring people together across difference, creating temporary utopiasLexa Walsh is a longtime artist and cultural worker based in the Bay Area. She has also lived, worked, exhibited and toured internationally. She founded the experimental music, performance and film venue the Heinz Afterworld Lounge, worked for many years as a curator and administrator at CESTA, an international art center in Czech republic, whose team created radical curatorial projects to foster cross-cultural understanding. She co-founded and conceived of the all women, all toy instrument ensemble Toychestra. She founded and organizes Oakland Stock, the Oakland branch of the Sunday Soup network micro-granting dinner series that supports artists’ projects, and launched th...2016-09-0552 min
James WillsS1.E4 - Agro-ecology Consulting with DevonDevon Sampson, PhD, talks about his work as a consultant for Agro-ecology. How does sustainability and ecology work within the Farming and Agriculture business? By looking at the big picture of food systems in our world and cultures today, Devon analyzes and advises positive change in current farming practices for the health and betterment of all.2016-08-3112 min
Delicious Revolution#28 Jessica Prentice on inviting people into their own kitchens with good ingredientsJessica Prentice is a founder of Three Stone Hearth, a Community Supported Kitchen and worker-owned cooperative in Berkeley, California. She has loved cooking for as long as she can remember. In 1996 she completed the professional Chef’s Training at the Natural Gourmet Institute in New York. She worked as the Chef of the Headlands Center for the Arts in Marin from 1997-2001, where she founded the Headlands Hearth Bakery and Café in 2001. Jessica educated herself in sustainable agriculture issues, and in 2002 was hired as the first Director of Education Programs for the Ferry Plaza Farmers Market in San Francisco. Jessica coi...2016-08-2956 min
Delicious Revolution#27 Michaela Leslie-Rule on bridging the generational gap in food knowledgeMichaela Leslie-Rule is a digital media producer, storyteller and social scientist. As the owner of Fact Memory Testimony she has been fortunate to collaborate with ITVS, Memphis Music Initiative, Community Foundation for Monterey County and Nike and Firelight Foundations’ Grassroots Girls Initiative. Embedded in Michaela’s approach to research, advocacy and communication is elevating constituent voices through the use of storytelling. She is particularly interested in participatory methods for measuring and documenting social and organizational change, and has designed and implemented participatory projects on four continents. She uses a story-centric approach to produce multimedia projects and advocacy campaigns. As the prod...2016-08-2256 min
Delicious Revolution#26 Sita Bhaumik on the People’s Kitchen Collective, decolonizing foods and remediesSita Kuratomi Bhaumik is an artist, writer, and educator who understands art as a strategy to connect personal and public histories. Her research focuses on decolonizing the hierarchy of the senses and impact of migration. Raised in Los Angeles and based in Oakland, she is Indian and Japanese Colombian American. Sita holds a B.A. in Studio Art from Scripps College, an M.F.A. in interdisciplinary art and an M.A. in Visual and Critical Studies from California College of the Arts. She is a founding member of the People's Kitchen Collective in Oakland, California along with Jocelyn Jackson...2016-08-1654 min
Delicious Revolution#25 Anna Lappé on connections between food systems and climate change, and the growing food movementAnna Lappé is a bestselling author and widely respected educator, known for her work as an expert on food systems and as a sustainable food advocate. She is the co-author or author of three books and the contributing author to ten others. Anna’s work has been translated internationally and featured in The New York Times, Gourmet, Oprah Magazine, among many other outlets. Named one of TIME magazine’s “eco” Who’s-Who, Anna is a founding principal of the Small Planet Institute and the Small Planet Fund with her mother, Frances Moore Lappé. She is also the founder and director of the Real...2016-08-0947 min
Delicious Revolution#24 Saru Jayaraman on the struggle for pay and working conditions in restaurantsSaru Jayaraman is the Co-Founder and Co-Director of the Restaurant Opportunities Centers United (ROC-United) and Director of the Food Labor Research Center at University of California, Berkeley. After 9/11, together with displaced World Trade Center workers, she co-founded ROC in New York, organizing restaurant workers to win workplace justice campaigns, conduct research and policy work, partner with responsible restaurants, and launch cooperatively-owned restaurants. ROC now has 10,000 members in 19 cities nationwide. The story of Saru and ROC is chronicled in the book The Accidental American. Saru is a graduate of Yale Law School and the Harvard Kennedy School of Government. She was...2016-08-0241 min
Delicious Revolution#23 Hillary Sardiñas on the incredible diversity of native pollinatorsHillary Sardiñas is a pollination ecologist and naturalist. She has a PhD from UC Berkeley, where she studied the ability of small-scale on-farm native plant restorations to contribute to both wild bee conservation and farm viability through increased yields due to heightened crop pollination. Hillary blogs about current pollinator-related research, translating science into key points for the public. Hillary is the Pacific Coast Pollinator Specialist for the Xerces Society for Invertebrate Conservation, a non-profit dedicated to the protection of wildlife and their habitat. Hillary provides technical assistance to farmers incorporating pollinator habitat on their farms. She also conducts a v...2016-07-2651 min
Delicious Revolution#22 Simran Sethi on the biodiversity behind the flavors we love, democratizing tasteSimran Sethi is a journalist and educator focused on food, sustainability and social change. Named the environmental “messenger” by Vanity Fair, a top 10 eco-hero of the planet by the U.K.’s Independent, and designated one of the top eight women saving the planet by Marie Claire, Simran is the author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love, a beautiful, personal book about the story of changes in food and agriculture told through bread, wine, chocolate, coffee and beer. She is an associate at the University of Melbourne’s Sustainable Society Institute in Australia, a contributor for Orio...2016-07-1943 min
Delicious Revolution#21 Heidi Herrmann on the multiple livelihoods of a farmer, harvesting seaweedHeidi Herrmann started Strong Arm Farm in 2009, originally with a focus on vegetables, and now offering an ever-expanding selection of specialty crops, including wildcrafted seaweed from the Sonoma coast. Heidi is also a Sustainable Agriculture Instructor at Santa Rosa Junior College, at their renowned Shone Farm facility. She has an Ornamental Horticulture degree from Cal Poly University, with emphasis in pest management and nursery production, and a Master’s from Sonoma State University, where her thesis was on Experiential Agriculture Education. Running Strong Arm Farm is truly a ‘practice what you preach’ example. Heidi is a strong-armed woman producing an array...2016-07-1157 min
Delicious Revolution#20 Jonah Raskin on the oyster wars, and creativity in response to the California droughtJonah Raskin is a writer - a poet and journalist - with a love for food and the people who make it. Jonah is the author of fourteen books on subjects ranging from women in rock n roll, marijuana culture and politics, Jack London, Alan Ginsberg, and a personal exploration of the food and farming culture of Sonoma County called Field Days. One thread that connects these works is a loving, exuberant sense of place. His countless articles in the local press in Sonoma County, where we both live, very often profile the eccentric characters here, and quite often, these...2016-05-0100 min
Delicious Revolution#20 Jonah Raskin on the oyster wars, and creativity in response to the California droughtJonah Raskin is a writer - a poet and journalist - with a love for food and the people who make it. Jonah is the author of fourteen books on subjects ranging from women in rock n roll, marijuana culture and politics, Jack London, Alan Ginsberg, and a personal exploration of the food and farming culture of Sonoma County called Field Days. One thread that connects these works is a loving, exuberant sense of place. His countless articles in the local press in Sonoma County, where we both live, very often profile the eccentric characters here, and quite often, these...2016-05-0153 min
Delicious Revolution#19 Emma Rosenbush on the changing labor politics in fine diningEmma Rosenbush is the general manager at Cala in San Francisco, Chef Gabriela Cámara’s outpost of the renowned seafood restaurant Contramar in Mexico City. Before opening Cala, Emma stared an experimental pop-up restaurant in Mexico City called Pichón with Niki Nakazawa (who we interviewed on Delicious Revolution #9) and Kenny Curran. Prior to her time in Mexico, she worked at the Prison Law Office in Berkeley, where she decided that if she was ever responsible for hiring workers, she would hire former inmates. She is now leading the way in welcoming formerly incarcerated indeviduals into full-time, visible positions at C...2016-04-2646 min
Delicious Revolution#18 David Asher on raw milk and how diversity makes cheese and food systems resilientDavid Asher is an organic farmer, farmstead cheese maker and cheese educator based on the gulf islands of British Columbia, Canada. A guerrilla cheesemaker, David does not make cheese according to standard industrial philosophies - he explores traditionally cultured, non-corporate methods of cheesemaking. David offers cheese outreach to communities near and far with the Black Sheep School of Cheesemaking. Through workshops in partnership with food-sovereignty-minded organizations, he shares his distinct cheesemaking style. His workshops teach a cheesemaking method that is natural, DIY, and well suited to the home kitchen or artisanal production. He is the author of The Art of...2016-04-1745 min
Delicious Revolution#18 David Asher on raw milk and how diversity makes cheese and food systems resilientDavid Asher is an organic farmer, farmstead cheese maker and cheese educator based on the gulf islands of British Columbia, Canada. A guerrilla cheesemaker, David does not make cheese according to standard industrial philosophies - he explores traditionally cultured, non-corporate methods of cheesemaking. David offers cheese outreach to communities near and far with the Black Sheep School of Cheesemaking. Through workshops in partnership with food-sovereignty-minded organizations, he shares his distinct cheesemaking style. His workshops teach a cheesemaking method that is natural, DIY, and well suited to the home kitchen or artisanal production. He is the author of The Art of...2016-04-1700 min
Delicious Revolution#17 Antonio Roman-Alcala on pushing institutions and transforming the food system at multiple scalesAntonio Roman-Alcalá is a food activist, gardener, teacher and scholar. In 2005, with a group of friends, he broke into a vacant lot by the freeway in the southern part of San Francisco to start Alemany Farm. He has taught Ecological Horticulture there and at many other food projects. He managed a food justice project and garden at San Francisco’s Potrero Hill public housing and organized the San Francisco Urban Agriculture Alliance. He made a movie called In Search of Good Food, and worked on forming the California Food Policy Council. He was part of Occupy the Farm. He recently got...2016-04-1150 min
Delicious Revolution#16 Niki Ford on plant-driven cooking and food at the nexus of creativity and povertyNiki Ford is an artist, writer and chef. She worked at Chez Panisse for six years, then at the American Academy in Rome as a part of the Rome Sustainable Food Project. As a Culinary Fellow at the Montalvo Arts Center in California, she spent a year testing out a more “plant driven” menu concept in a community of artists from around the world, where she also kept a menu blog called Mountains in my Spoon. She was the opening Chef of Healdsburg SHED, and now works as a freelance chef and food editor for GFF Magazine. Chelsea and Devon met...2016-04-0300 min
Delicious Revolution#16 Niki Ford on plant-driven cooking and food at the nexus of creativity and povertyNiki Ford is an artist, writer and chef. She worked at Chez Panisse for six years, then at the American Academy in Rome as a part of the Rome Sustainable Food Project. As a Culinary Fellow at the Montalvo Arts Center in California, she spent a year testing out a more “plant driven” menu concept in a community of artists from around the world, where she also kept a menu blog called Mountains in my Spoon. She was the opening Chef of Healdsburg SHED, and now works as a freelance chef and food editor for GFF Magazine. Chelsea and Devon met...2016-04-031h 06
Delicious Revolution#15 Tim Page on supporting a community of farmers and what to do with ridiculous abundanceTim Page runs the Farmers’ Exchange of Earthy Delights — also known as F.E.E.D. Sonoma— a produce distribution company that works very closely with 50 small scale farmers in Sonoma County, California. Growing up in the Orange County, CA of the ‘70s, Tim witnessed the disappearance of farmlands firsthand, inspiring F.E.E.D.’s dedication to creating a food system with efficient practices and pristine raw ingredients, all while practicing the maximization of our existing resources. Chelsea talks with Tim about the origins of this business under an oak tree, supporting a community of farmers, and what to do with th...2016-03-2846 min
Delicious Revolution#14 Maria Eugenia Flores and Chris Bacon on a collaboration born of revolutionMaria Eugenia Flores Gomez is a social psychologist and community organizer with more than 15 years of experience working in Central America and California for peace, women rights, and food security. Chris Bacon is an environmental social scientist whose work has focused on food security and food sovereignty in Northern Nicaragua, and more recently, in California. He takes a participatory action research approach to his work, and is a professor at Santa Clara University. Mari and Chris work together on a project called Food Security and Sovereignty in Las Segovias in collaboration with the Community Agroecology Network and the PRODECOOP cooperatives...2016-03-211h 22
Delicious Revolution#14 Maria Eugenia Flores and Chris Bacon on a collaboration born of revolutionMaria Eugenia Flores Gomez is a social psychologist and community organizer with more than 15 years of experience working in Central America and California for peace, women rights, and food security. Chris Bacon is an environmental social scientist whose work has focused on food security and food sovereignty in Northern Nicaragua, and more recently, in California. He takes a participatory action research approach to his work, and is a professor at Santa Clara University. Mari and Chris work together on a project called Food Security and Sovereignty in Las Segovias in collaboration with the Community Agroecology Network and the PRODECOOP cooperatives...2016-03-2100 min
Delicious Revolution#13 Molly Wilson and Zack Hemstreet on becoming farmers and diversity as a farming principalMolly Wilson and Zack Hemstreet run Bullock Lake Farm on Salt Spring Island, British Colombia, where they grow organic produce, flowers, and pastured livestock. From heirloom apples to bouquets to a new barn that will double as a music venue, they take a diverse approach farming. They sell at local farmers markets, grocery stores, and a very popular Community Supported Agriculture program. Molly and Zack speak with Chelsea about how they became farmers, farm internships that engage your whole self, diverse income strategies on a family farm, and collaborating with a piece of land.2016-03-1438 min
Delicious Revolution#12 Liz Carlisle on the Lentil Underground, and farmers as innovators and scientistsLiz Carlisle is the author of The Lentil Underground, a story of organic conversion and community organizing in the northern Great Plains. Her book follows a group of farmers from very different ideological backgrounds as they revolt against industrial agriculture, diversify their farms, build soil, and come together to form new markets for their products. Liz holds a Ph.D. in Geography from UC Berkeley, and lectures at Stanford and UC Berkeley. She is a Montana native, former country singer/songwriter and legislative aid to Senator Jon Tester of Montana. In this episode, Liz talks to Devon about The Lentil...2016-03-0200 min
Delicious Revolution#12 Liz Carlisle on the Lentil Underground, and farmers as innovators and scientistsLiz Carlisle is the author of The Lentil Underground, a story of organic conversion and community organizing in the northern Great Plains. Her book follows a group of farmers from very different ideological backgrounds as they revolt against industrial agriculture, diversify their farms, build soil, and come together to form new markets for their products. Liz holds a Ph.D. in Geography from UC Berkeley, and lectures at Stanford and UC Berkeley. She is a Montana native, former country singer/songwriter and legislative aid to Senator Jon Tester of Montana. In this episode, Liz talks to Devon about The Lentil...2016-03-0249 min
Delicious RevolutionSome announcementsDelicious Revolution is taking a short break, while we work on bringing you an amazing second season. We'll be back on March 7. Stay tuned for great things to come! In the mean time, if you want to give us a hand, leave us a review on iTunes-- its easy, and helps more than you think. Do it from the Podcasts app on an iPhone, or from iTunes on your computer. Also, we want to hear from you! Have a story about food? Call us at +1 (510) 859-7430 and leave us a message. You can find out much more at our website...2016-02-1102 min
Delicious Revolution#11 Kyra Busch on agrobiodiversity, learning solidarity, and thinking on a 100-year time frameKyra Busch has advocated for local food sovereignty for over a decade. Working with the Alternative Agriculture Network of Thailand and the Educational Network for Global and Grassroots Exchange, she worked on successful initiatives to certify and import Fair Trade Thai jasmine rice to the U.S. and to prevent an inequitable U.S.-Thai free trade agreement. Kyra spearheaded the nation’s first Indigenous farm-to-school program and managed a culturally appropriate food delivery program for diabetic elders on the White Earth Reservation in northern Minnesota. Kyra holds a Master’s degree in Social Ecology of Conservation and Development from the...2016-01-3100 min
Delicious Revolution#11 Kyra Busch on agrobiodiversity, learning solidarity, and thinking on a 100-year time frameKyra Busch has advocated for local food sovereignty for over a decade. Working with the Alternative Agriculture Network of Thailand and the Educational Network for Global and Grassroots Exchange, she worked on successful initiatives to certify and import Fair Trade Thai jasmine rice to the U.S. and to prevent an inequitable U.S.-Thai free trade agreement. Kyra spearheaded the nation’s first Indigenous farm-to-school program and managed a culturally appropriate food delivery program for diabetic elders on the White Earth Reservation in northern Minnesota. Kyra holds a Master’s degree in Social Ecology of Conservation and Development from the...2016-01-3153 min
Delicious Revolution#10 Brian Dowd-Uribe on Burkina Faso, GM cotton, and making alliances across inequalityBrian Dowd-Uribe is a food systems researcher and assistant professor at University of San Francisco. He met Devon in the Environmental Studies PhD program at UC Santa Cruz. There, Brian’s research took place in Burkina Faso, where he looked closely at the introduction of genetically modified cotton and its impact on state and its cotton companies, and at the impacts of liberalization on farmer livelihoods. At the same time, with a group of other PhD students at UC Santa Cruz, Brian co-founded the New Roots Institute for the Study of Food Systems. He worked as a post-doc at Columbia Un...2016-01-251h 00
Delicious Revolution#10 Brian Dowd-Uribe on Burkina Faso, GM cotton, and making alliances across inequalityBrian Dowd-Uribe is a food systems researcher and assistant professor at University of San Francisco. He met Devon in the Environmental Studies PhD program at UC Santa Cruz. There, Brian’s research took place in Burkina Faso, where he looked closely at the introduction of genetically modified cotton and its impact on state and its cotton companies, and at the impacts of liberalization on farmer livelihoods. At the same time, with a group of other PhD students at UC Santa Cruz, Brian co-founded the New Roots Institute for the Study of Food Systems. He worked as a post-doc at Columbia Un...2016-01-2500 min
Delicious Revolution#9 Niki Nakazawa on cooking as exploration, and eating local in Mexico CitySince moving to Mexico City in 2007, Niki Nakazawa has navigated between the art, architecture, music and food worlds. After several years working as managing editor at art and architecture publishing houses, she founded the experimental pop-up restaurant and catering company Pichón with Emma Rosenbush and Kenny Curran. Pichón is a pop-up restaurant and a project dedicated to culinary research and experimentation. It is inspired by the chinampas of Mexico City, the culinary traditions of the Mexican countryside, and the gastronomic revolution that has transformed food culture. They believe that the best food is prepared with ingredients grown locally an...2016-01-1840 min
Delicious Revolution#8 Michelle Glowa on gardens as a space for reimagining the cityMichelle Glowa is an assistant professor in Anthropology and Social Change department at CIAS in San Francisco. Her work explores the dynamics between activists engaged in changing the landscapes of cities and food systems and the contemporary institutions with which they interact. Michelle approaches her research with over a decade of experience working with food justice and urban agriculture organizing in the United States and Mexico. Chelsea talks with Michelle Glowa about the role of urban gardens in re-imagining and reshaping cities.2016-01-1244 min
Delicious Revolution#7 Joey Smith of Lets Go Farm on young people farming and a proposal for ending hungerJoey Smith runs Let’s Go Farm in Santa Rosa, California, on the land where he grew up. For the last five years, he has grown a very wide variety of vegetables bound for a Community Supported Agriculture and for the Windsor Farmers Market. Joey also works and teaches hands-on vegetable farming at Shone Farm, which belongs to Santa Rosa Junior College, a community college here in Sonoma County. Joey, like Devon, is an alum of UC Santa Cruz and of Food First’s internship program. In this episode, Devon and Joey talk about young people farming, growing unusual vegetables, a st...2016-01-0500 min
Delicious Revolution#7 Joey Smith of Lets Go Farm on young people farming and a proposal for ending hungerJoey Smith runs Let’s Go Farm in Santa Rosa, California, on the land where he grew up. For the last five years, he has grown a very wide variety of vegetables bound for a Community Supported Agriculture and for the Windsor Farmers Market. Joey also works and teaches hands-on vegetable farming at Shone Farm, which belongs to Santa Rosa Junior College, a community college here in Sonoma County. Joey, like Devon, is an alum of UC Santa Cruz and of Food First’s internship program. In this episode, Devon and Joey talk about young people farming, growing unusual vegetables, a st...2016-01-051h 02
Delicious RevolutionPreview: Joey Smith of Lets Go Farm on young farmers, and a proposal for ending hungerA special preview of Delicious Revolution episode 7, in which Devon and Joey talk about young people farming, growing unusual vegetables, a strategy for ending hunger in Sonoma County, and the farmers - one down the street and one in rural Costa Rica - that have inspired Joey. Our interview with Joey airs January 4th, 2016.2016-01-0201 min
Delicious RevolutionPreview: Joey Smith of Lets Go Farm on young farmers, and a proposal for ending hungerA special preview of Delicious Revolution episode 7, in which Devon and Joey talk about young people farming, growing unusual vegetables, a strategy for ending hunger in Sonoma County, and the farmers - one down the street and one in rural Costa Rica - that have inspired Joey. Our interview with Joey airs January 4th, 2016. See acast.com/privacy for privacy and opt-out information.2016-01-0200 min
Delicious Revolution#6 Victoria Wagner on the symbiosis of art and baking, and meeting neighbors through foodVictoria Wagner is a visual artist, educator, and baker based in Sonoma County, California. Her work is comprised of organic, multilayered paintings, sculptures and drawings that vacillate between objective and non-objective notions. The main thread of her work is found in tonal vibration, electricity and naive human understanding of the simplicity of the natural world. Recently her work has been shown at Yerba Buena Center for the Arts, Southern Exposure, theLab, Headlands Center for the Arts, Sonoma County Museum, and the DiRosa Art and Nature Preserve. She teaches at the California College of the Arts. This past summer, she ran...2015-12-2936 minDelicious RevolutionPreview: Victoria Wagner on the symbiosis of art and bakingA special preview of Chelsea's conversation with Victoria Wagner, painter and proprietor of Hello Nomad Roadside Biscuits, an experimental itinerant baking company. They talk about the overlap and symbiosis of baking and painting, the selling biscuits in the least likely corners of Sonoma County, and getting to know your neighbors through food. Our conversation with Victoria airs on December 28, 2015. Visit deliciousrevolutionshow.com to subscribe.2015-12-2501 min
Delicious Revolution#5 Kati Greaney And Pete Rasmussen on farming, solidarity, and Cuba's agroecology movementIn this episode, Chelsea interviews husband and wife team Kati Greaney and Pete Rasmussen about their collaborations in farming, activism, and filmmaking. Kati is a photographer, filmmaker, and educator who has for the last ten years worked internationally creating documentary photography and film about farmers and farmers movements. She holds a MA from the Social Documentation program a at UC Santa Cruz.Most recently she directed and produced, Los Guajiros, a film that follows two young Haitian agronomists, exploring Cuba's world-renowned agricultural model. Pete is a farmer and educator who founded Sandhill Farms in the Wasatch Mountains in Utah. There...2015-12-2052 min
Delicious Revolution#4 Farnaz Fatemi on eating in Iran, growing tomatoes, and poetics in a movementFarnaz Fatemi is a poet, a writer and a teacher of the craft of writing at UC Santa Cruz, and, importantly for us, she is a gardener and lover of tomatoes. Her poetry has been published in the Ekphrasis, Red Wheelbarrow, and several other poetry journals, and in the anthologies Let Me Tell You Where I’ve Been, and recently, Love and Pomegranates: Artists and Wayfarers on Iran, both compilation of works by the Iranian writers outside of Iran. Her poetry has been nominated for the Pushcart Prize. A favorite recent work of hers is in the Tupelo Quartlerly, a ve...2015-12-1400 min
Delicious Revolution#3 Maywa Montenegro on GMOs, agrobiodiversity, and the politics of who speaks for scienceMaywa Montenegro is a seed scholar and science writer who we know through many mutual friends and through the agroecology movement. She is a PhD Candidate at UC Berkeley, where her research focuses on the social relations around seeds and seed systems. She also has a degree in molecular biology, and a masters in science writing from MIT. She publishes work in academic journals and also widely in the popular press. She was an editor at Seed Magazine, and her work has been published recently by Ensia, Gastronomica, The Huffington Post and Grist.org, among many other publications. On Delicious...2015-12-0547 min
Delicious Revolution#3 Maywa Montenegro on GMOs, agrobiodiversity, and the politics of who speaks for scienceMaywa Montenegro is a seed scholar and science writer who we know through many mutual friends and through the agroecology movement. She is a PhD Candidate at UC Berkeley, where her research focuses on the social relations around seeds and seed systems. She also has a degree in molecular biology, and a masters in science writing from MIT. She publishes work in academic journals and also widely in the popular press. She was an editor at Seed Magazine, and her work has been published recently by Ensia, Gastronomica, The Huffington Post and Grist.org, among many other publications. On Delicious...2015-12-0500 min
Delicious RevolutionPreview - Maywa Montenegro on GMOs, agrobiodiversity, and the politics of "scientific" consensusA preview of Delicious Revolution's conversation with journalist and researcher Maywa Montenegro of the Berkeley Food Institute on GMOs, agrobiodiversity, and the politics of scientific consensus. You can hear the full interview on Delicious Revolution on December 7, 2015. Visit deliciousrevolutionshow.com2015-12-0401 minDelicious RevolutionPreview - Kati Greaney and Pete Rasmussenon on farming, solidarity, and Cuba's agroecology movementA preview of Chelsea's interview with husband-and-wife team Kati Greaney and Pete Rasmussen, Pete farms garlic and organic vegetables at Sandhill Farm in Utah, and Kati is a photographer and film maker. We talk about collaboration and their film that follows farmers from Haiti through a tour of Cuba's agroecology movement. You can hear the full interview on Delicious Revolution December 21, 2015. Visit deliciousrevolutionshow.com2015-11-3001 min
Delicious Revolution#2 Amanda Eicher on art and food, OPENrestraurant, and where we can re-imagine food systemsAmanda Eicher’s projects investigate the roles artists play in development processes; the ways groups engage in creative thinking; and intersections between traditional community-based art practices and contemporary approaches to social engagement in art, relational aesthetics, and dialogic practices. Her work often touches food, especially in the OPENrestaurant project, which experiments with the daily activities of food and restaurant workers in art spaces. Her work has been shown and/or supported by SFMOMA, Berkeley Art Museum, UC Berkeley's Arts Research Center and the UC Futures Working Group, the Botkyrka Konsthall in Tumba, Sweden and their residence in Fittja, the Fittja Pa...2015-11-3050 min
Delicious RevolutionPreview: Farnaz Fatemi on poetry, gardening, and the taste of somewhere you are from and not fromA special preview of our conversation with poet, gardener, and writing teacher Farnaz Fatemi about tomatoes; the interplay between gardening, cooking, and writing; travel; and the necessity of poetics and creativity in a movement. Our full conversation with Farnaz airs December 14, 2015. Visit deliciousrevolutionshow.com to subscribe.2015-11-2801 min
Delicious Revolution#1 Caiti Hachmyer of Red H Farm on rural gentrification, no-till at a human scaleCaiti Hachmyer runs Red H Farm in Sebastapol, California, growing vegetables for the Sebastapol farmers market and a community supported agriculture program. She is also a researcher and food systems activist. Her research has taken her into the strategies and politics of land tenure for urban farming, and the workings of the world bank. She is the author of the 12th edition of Alternatives to the Peace Corps from Food First Books, as well as many articles on farming on the Farmers Guild website. She holds an MA in urban planning from Tuffs, and she has worked as a researcher...2015-11-2343 min
Delicious Revolution#1 Caiti Hachmyer of Red H Farm on rural gentrification, no-till at a human scaleCaiti Hachmyer runs Red H Farm in Sebastapol, California, growing vegetables for the Sebastapol farmers market and a community supported agriculture program. She is also a researcher and food systems activist. Her research has taken her into the strategies and politics of land tenure for urban farming, and the workings of the world bank. She is the author of the 12th edition of Alternatives to the Peace Corps from Food First Books, as well as many articles on farming on the Farmers Guild website. She holds an MA in urban planning from Tuffs, and she has worked as a researcher...2015-11-2300 min
Delicious RevolutionDelicious Revolution Coming SoonIntroducing first season of the podcast "Delicious Revolution: a show about food, culture, and place." We talk with people whose expertise in food comes from working with food as farmers, fishers, artists, cooks, activists, scholars, journalists, and more. They spend a large portion of their life thinking about food- what it means, how to make it, how to change the food system, how it ties together societies. We will bring you in-depth conversations with some of the brilliant people that inspire the ways we think about food, and who, most likely, you have never heard of. The first season, with 10...2015-10-2001 min