Field to Fork – Détails, épisodes et analyse

Things get spicy when Keith & Becky play a creative take on the Hot Sauce Challenge, plus an interview with Papa Tony’s founder/owner Tony Wilson on the roaring success of his local, family-run business.

https://www.papatonyshotsauce.com

Hearty thanks to our sponsor of this episode:

Seattle Good Business Network’s Good Food Economy Program

https://seattlegood.org/good-food-economy

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In the heart of Rainier Beach, a laid-back restaurant/bar known as Jude’s is stirring up attention for its worker-owned co-op business model and locally-sourced, creatively-crafted cocktails. Co-owner Mark Paschal shares enlightening stories of how it works and came to be.

https://www.judesoldtown.com/

Hearty thanks to our sponsor of this episode:

PCC Community Markets

pccmarkets.com/membership.

In this follow-up to Episode 4, we continue our conversation with Mike Carpinito, co-founder and working farmer at Carpinito Brothers in Kent. Our talk gets tasty as we turn our attention to three Carpinito crops in season at the moment: chard, kale and squash. Who better to share tips on how to grow, store, cook, and enjoy these tasty vegetables than a person who’s been in the business of producing and selling them for over 50 years.

http://www.carpinito.com

Be sure to check out the Bonus Episode on where to find Carpinito Brothers produce as part of Seattle Restaurant Week, through November 6 2021.

Thanks to our sponsors Charlie's Produce and Seattle Restaurant Week!

Field to Fork is a Made With Bacon production, all rights reserved.

In this episode of Field to Fork, we head down to the Green River Valley in Kent, where over 50 years ago two brothers turned a passion for growing pumpkins into a beloved local farm destination that encompasses over 800 acres of farmland.

In part one of our interview with Carpinito Brothers co-founder Mike Carpinito, we’ll learn about...

The pumpkin patch roots of this home-grown enterprise...

The importance and appeal of locally-farmed produce for consumers, including restaurants...

The challenges facing this family-owned business and how they’ve written their own success story....

And more!

And don't miss part two of our interview, where we move into the kitchen to get the Field to Fork focused treatment on three of Carpinito Brothers popular seasonal crops: chards, kales, and hard squashes. Learn how they’re grown, how to store and cook with them, and why they’re being featured in dishes as part of Seattle Restaurant Week.

http://www.carpinito.com

Thanks to our sponsors Charlie's Produce and Seattle Restaurant Week!

Field to Fork is a Made With Bacon production, all rights reserved.

Wondering where to find the foods we've been featuring on Field to Fork podcast in dishes being served as part of Seattle Restaurant Week, Oct 24-Nov 6, 2021? Catch up with our intel dispatch direct from Charlie's Produce!

For more information, visit www.srweek.org

In this episode of Field to Fork, we switch things up and move to the other end of the local food economy, where home-grown products serve as inspiration and key ingredients in delicious restaurant dishes found around the Puget Sound. Up in the Edmonds area, local chef Luis Brambila has been making a name for himself with his “Chino Latino” fusion cuisine at Bar Dojo. We caught up with Chef Brambila just before Seattle Restaurant Week to learn more about…

Chef Brambila's culinary background, influences and inspiration...

The origin story behind one of Bar Dojo's most popular dishes…

Some personal favorite places to eat in Edmonds…

A special guest star on Bar Dojo's Seattle Restaurant Week menu (hint: listen to Episode 1)...

What to *always* put in your home-cooked chicken soup…

And more!

http://www.bardojo.com

Thanks to our sponsors Charlie's Produce and Seattle Restaurant Week!

Field to Fork is a Made With Bacon production, all rights reserved.

In this episode of Field to Fork, we make our way to the northwest corner of the Pacific Northwest to the Skagit Valley, where the Skagit River flows from its origins in the Canadian Cascades through over 93,000 acres of active farmland. But farming is just one step in creating a local food system -- getting fresh produce to markets and restaurants is another essential part of the process, and it’s in this role that Valley Pride Sales has grown to become one of the largest handlers of fresh produce in Western Washington. 

In addition to handling sales for local family farms, Valley Pride has its own growing, packing, and cooling operations, annually farming thousands of acres of produce from the Skagit Valley, including one crop that they’re particularly proud of and famous for: brussel sprouts. (Also known as Brussels sprouts, depending on who you ask!)

To learn more about Valley Pride Sales and how they’ve grown into the biggest Brussel(s) sprouts purveyor in the state, we spoke with Vice President of Sales and Marketing for Valley Pride Sales, David Clark.

We’ll hear firsthand...

What makes the Skagit Valley such a special place for growing produce.

The unique challenges of farming in this area of Washington state.

Is it Brussels Sprouts or brussel sprouts?? Hear what might be a controversial answer!

How Valley Pride’s brussel sprouts are grown, harvested and distributed.

How to store, cook, and enjoy these seasonal-favorite vegetables.

Why Brussels sprouts grown in Washington might be some of the best in the world.

And more!

Thanks to our sponsors Charlie's Produce and Seattle Restaurant Week!

Field to Fork is a Made With Bacon production, all rights reserved.

In this episode of Field to Fork, we aim high for an in-depth exploration of vertical farming, a process currently underway not in a remote corner of farm country but in a very urban area of Seattle known as Sodo. Here among the warehouses and industrial parks of Sodo sits the headquarters of Farmbox Greens, an innovative operation that got its start in a residential garage.

Hear the fascinating Farmbox Greens story firsthand from two of the modern-day farmers working there bringing fresh ideas to the table: Emily Blessington and Ryan Rautureau.

We'll cover...

The roots of Farmbox Greens that go back to a home operation in West Seattle..

The unique challenges and opportunities presented by climate-controlled growing…

The different varieties grown by Farmbox Greens, and how they taste...

Some of the best ways to enjoy microgreens in your own cooking…

And where to find Farmbox Greens in dishes being served as part of Seattle Restaurant Week, October 24 through November 6, 2021.

https://www.farmboxgreens.com

Thanks to our sponsors Charlie's Produce and Seattle Restaurant Week!

Field to Fork is a Made With Bacon production, all rights reserved.

Explore the sources of Puget Sound’s local food system in this new podcast series sponsored by Charlie's Produce and Seattle Restaurant Week.

Keith takes a Field Trip to the Bellingham Dockside Market, where direct connections with local fishermen leads to revealing tales about sustainable fishing… and a lot of fun!

Thanks to Sustainable Connections for sponsoring this episode, and don’t miss the Whatcom County Farm Tour as part of September Eat Local Month in Bellingham and Whatcom County:

https://sustainableconnections.org/eat-local-month/

Featured in this episode:

Bellingham Dockside Market

http://www.bellinghamdockside.com

Slack Tide Fisheries

https://www.slacktidefisheries.com

Sound Leader Seafoods

https://soundleaderseafoods.com/

Island Girl Seafood

https://www.islandgirlseafoodco.com

Sea to Shore Seafood

https://www.seatoshoreseafood.com

Lummi Seafood Market

https://www.lummiseafoodmarket.com/

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