TOPICS DISCUSSED:

1:10- The Farm, Farmers Market, year end wrap-up & their new non profit.

14:07- Word of the Week- Unicorn

17:38- Sweet Green. A company we believe has reached Unicorn status.

33:38- Farm Bill update since episode 17.

36:04- A CBD infused drink company that may not be representing CBD the correct way.

42:00- PBR distribution change.

RELATED ARTICLES & WEBSITES:

Sweetgreen Offically A Unicorn

Farm Bill Explained

Farm Bill Updates

Joybird Wellness CBD Infused Drinks

TOPICS DISCUSSED:

1:48- What Moringa is & what they are doing with Moringa to make a sweet sipping vinegar.

3:47- Michal & Rachael’s background and how they met through a non-profit.

7:12- Rachael’s discovery of Moringa in Africa & why it is is so important for them to educate people on the health benefits they have seen.

12:36- The health benefits of their sweet sipping vinegar & all the nutrients that are in it.

17:05- The different places around the world that use Moringa and why Fidel Castro believed it extended his life.

21:48- Where Michal & Rachael are from and what a camp is.

29:23- What separates their infusions from others out there and why Moringa is quickly becoming the new superfood.

34:38- The different infusions they sell & which flavors have different benefits.

45:30- The production side of Moringa. How they create their amazing infusions.

48:24- Some of the failures and challenges they have had along the way with Moringa.

56:07- Where to buy their infusions and Mike & Rachael’s message to the world.

RELATED ARTICLES & WEBSITES:

Ancient Secrets Of The Moringa Tree

Moringa Water Purification

JP Sears- If Meat Eaters Acted Like Vegans

Moringa In Nicaragua- Fidel Castor’s Miracle

Trubucha Kombucha

Moringa Infusions

4:35- WWOOFING. What it is, how they became involved in it on their honeymoon and how they continue to be involved.

7:40- Different farming practices. Mekayla & Justin talk a bout permaculture and how they try to implement it in their farming as much as possible.

9:35- Urban backyard farming. They talk about how they have transformed their 1/6 acre backyard of their rental home into a farm.

13:28- Using sheep to sustain a garden. They talk about how they hope to some day have sheep on their property to compost the manure & expand the garden.

17:20- Crop rotation. We discuss the current issue with farmers not implementing crop rotation & how it could cause a dust bowl in the future.

20:50- Farmer’s Markets. Mekayla talk about only selling their produce, eggs & microgreens at farmer’s markets and how successful they have been.

26:50- Microgreens. We discuss what they are, how they grow them and what research has been done to show that most hold 6 times more nutrients than their adult counterparts.

31:45- Lessons learned. They talk about some of the issues they have had over the years and what they have learned.

34:35- Water. The group talks about the many watering techniques that can be used when farming and which they prefer.

38:45- The different types of produce they grow and sell. They talk about their experience with growing Kohlrabi and eggplant & share a few recipes that can be made.

44:00- Tomatoes. Justin talks about the different varieties of tomatoes they grow and which do best in the climate. They also talk about how wind can effect farming and gardening.

49:00- How they stand out from the rest. Justin talk about how they only sell what they grown as opposed to some farmers as markets selling other peoples crops. He also talks about his favorite things to grow.

51:00- Some of the amazing tools they use to farm, why they think tilling is bad for the soil and some of the alternatives to tilling.

55:30- Justin & Mekayla’s message to the world.

RELATED ARTICLES & WEBSITES:

Benefits of WWOOFING

Permaculture Principles

Microgreens Benefits & Tips

10 Ways Farmers Are Saving Water

Top Urban Farming Tools

-Ben’s startup philosophy, what Ben does for entrepreneurship & all the things he has dabbled in over the years.

-Tech & Food. Companies out there that are using advancing food technology including the Amazon/Whole Foods relationship & what the 3 of them think of it.

-Tech Fundraising. How it works and how the laws vary state for state.

-Blockchain. What it is, why it could soon change our future and why Ben believes it will be the internets successor.

-How Blockchain could effect the food industry by tracking food from seed to sale and everything in between. As well as many different areas Blockchain could be beneficial in including politics.

-What Ben is doing with Blockchain, what other technologies he is paying attention to including Bitcoin.

-Some of the other areas Ben works in including engraving & virtual reality.

-Ben’s message to the world, it’s a good one!

-Find out more about Ben on the web - Beta Killers - LumEngrave - DenVR

-Syrup season. How it works, what a run is, the process of tapping the maple and what is done after it makes it to the maple house.

-Global warning and syrup production. Tim talks about how he believes global warming is affecting the syrup season and why.

-Syrup economics. We discuss how sap production is helping the local economy.

-Barrel Aged Collaborations. Tim & Brad talk about some of the barrel aged syrup they are producing for distilleries all over the country using bourbon, brandy & whiskey barrels.

-Some of the biggest challenges in the syrup business.

-Expanding. Tim & Brad talk about expanding the business to new states, being in 42 weekly farmer's markets and their plans to be in 100 in the next 2 years. They also talk about even though they are growing, they are still a family run business.

-Connections to Oprah, Lady Gaga, Richard Branson and many top chefs all over the country. Tim & Brad share a few stories of how these connections came to be & how amazing it is to have those opportunities.

-Why they would rather sell to farmer's markets & restaurants as opposed to the big box stores.

-How Burton's Maplewood Farm came about & how Tim got involved in the maple syrup business. (It is actually a really cool story)

-What is a ninja? Brian walks us through what it means and where it originated from.

-Brian success on American Ninja Warrior the TV show, how he trained for his first appearance on the show and how that has progressed to where he is now with making it to the final stage in Vegas 7 times.

-Is American Ninja Warrior real? Brian explains how the show works and why it is so much harder to compete than it looks on tv.

-Brian walks us through some of the crazy things fans do not realize about the show as far as what the ninjas go through.

-Ninja Nation Mobile. Brian talks about pairing up with other ninjas to create a new company where they are opening up ninja gyms all over the country and also bringing the obstacle courses to you for parties, events, and festivals.

-Prepping. Brian shares some of his other passions outside of being a ninja including chess and being a prepper. He talks about why prepping is so important and gives us some tips on what to think about when prepping and how to prepare for a zombie apocalypse.

-The Farm Festival & Bromley Farm. Nate, Kim & Brian talk about all the cool things that are going on at the farm for this year's fall festival including the most exciting element, the Ninja Nation Mobile ninja competition in which people can compete against American Ninja Warrior contestants for a grand prize of $7,500 for women and $7,500 for men.

To Find out more about Ninja Nation Mobile visit- https://ninjanation.com/ninja-nation-mobile

To Find out more about the Bromley Farm Festival & how to compete against American Ninja Warriors for $7,500 visit- http://www.historicbromleyfarm.com/festival.php

-What Taylor is doing as a farmer, chef & a restaurant owner through Chatfield Farms, Bromley LocalFoods Campus, LoHi Steak Bar & LoHi Local Coffee Shop.

-Taylor's experience with farming so far, what he has learned and some of the frustrations that come along with farming.

-Veterans to Farmers. What it is, how they are helping veterans and what Taylor's experience was like with VTF.

-Some of the transferable skills from the military to farming and how that ties into Taylor being a classically trained chef.

-Farm to table restaurants and chefs that are planting items specifically for the menus at their restaurants and the new things farmers are doing to their food to stand out from the rest.

-What specifically Taylor is growing at the farms he is running including beets, mixed greens, radishes, tomatoes, beans, peas, corn and much more.

-The planting seasons. We talk about what is planted for fall and when, when is too early or too late to plant and what thrives at certain times of the year. They also talk about how Kohlrabi is becoming a very popular substitute for kale.

-Some of the challenges Taylor has faced early in his farming career and the different things out there right now to help farmers farm organically and make their foods taste better without technically being certified.

-The farm to table dinner they are putting on that is a chef/farmer collaboration with 6 chefs and 6 farms using an ingredient from each farm. Get tickets for the August 25th event.

-Volunteering to help at the farm. Ways you can help volunteer if you are local. - Taylor email address

-Where to find out more about LoHi Steak Bar, when are the best times to go and what the happy hour is.

1:02-Intro Ethan and his company, The Fruit Stand. Ethan talks about how he got into the business and what he was doing prior to owning and operating this company.

8:40- How his business works, why he has stepped back a little from Farmers Markets and where he is selling now.

13:07- Transporting the food. Ethan talks about some of the logistics of getting the food accross the state of Colorado.

19:10- Some crazy stories Ethan has about working with farmers, what he has learned about the industry that he didn't realize prior to running this business & some of the highs and lows he has experienced.

34:15- Some of the other places Ethan travels to after the Colorado fruit and vegetable season is done and how he gets new customers.

36:25- Changes in the food business. Ethan talks about how crazy it is to see how much waste there is in this industry and ways that he thinks could be put in place to fix this problem.

41:15- Ethan talks about his prices and how much it can vary depending on the economy, weather and other environmental factors.

44:50- Biggest challenges. Ethan talks about always racing against the clock because the riper something is the less it is worth and how important that is to every part of his business.

48:07- The Fruit Stand's customers. Ethan talks about how he markets himself and how creates new business for his produce.

52:30- Conventional or Organic. Ethan talks about the pros & cons of both and how he feels our whole food system is backwards as far as the organic companies needing certifications and not the companies using chemicals.

56:13- Grocery store vs farmers markets. Ethan sheds some light on why grocery store produce looks so much better than farmers markets but why farmers market produce tastes so much better.

58:18- Ethan's message for the world.

Learn more:

https://www.greenbiz.com/article/why-food-industry-struggles-reduce-waste

http://www.fao.org/save-food/resources/keyfindings/en/

https://well.blogs.nytimes.com/2012/09/04/organic-food-vs-conventional-food/

http://localorganicmeals.com/downloads/LOMB-Farms-vs-Stores.pdf

https://www.sfgate.com/bayarea/article/From-farm-to-market-Pros-cons-of-buying-direct-2915503.php

1:02- Podcast start and intro Michelle Garcia with Heirloom Catering. Michelle talks about her background and how she got in to catering.

7:23- The Rocky Mountain MicroFinance Institute. Michelle talks about what it’s all about and why she enjoyed it so much.

9:46- The Sushi Den fundraising events Michelle has been involved with and how awesome it was to see everyone gather together because of food.

14:45- Michelle‘s experience of catering an event needing 800 sticky buns and why it was such an amazing cultural experience. Check out Celestial Bakery

19:10- Local, local, local. Michelle talks about how she focuses on local and exclusivity to combine vegan, dairy-free and gluten-free options to all of the meals she prepares so everyone can eat.

26:25- What it’s like being a small business owner and some of the misconceptions out there regarding catering.

32:11- Cooking and catering. Michelle shares some of her favorite things to cook and why it’s so important to have great ingredients.

40:00- Secrets of catering and everything that goes into it that people don’t think of.

56:16- Michelle‘s last thoughts and some of the triumphs & accolades she has had with her company.

01:01:46- Wrapping up, final thoughts and where to find Heirloom Catering - Web - Facebook

1:02- Podcast start and intro Amy Nelms with Live Well Colorado. Amy talks about Live Well Colorado, gives a little background about what it is and talks what she does to teach health and wellness to kids and society to promote healthy eating.

7:49- Cooking Matters Colorado. Amy talks about the education that is being done to teach people how to eat good food and cook healthy. She also talks about the consumer today and how hard it is to figure out what is actually healthy.

11:34- Cross contamination. They talk about how it is still important to wash your fruits & vegetables before you eat them to reduce contamination. Amy talks about the cross contamination that can happen with food transport and she talks about how some onions can makes her sick.

15:15- Double Up Food Bucks. Amy talks about her role in Double Up Food Bucks program, what exactly it is and why she loves the program

25:31- Community assesements. Amy talks about the part of her that she really loves as far as social work and urban planning.

27:56- School Food Initiative. Amy talks about what exactly it is and what they do to teach school directors how to cook healthy foods for kids in the lunch room and how to budget for doing that.

35:04- The policy team at Live Well Colorado. She talks about the different stuff that is being done with their policy team including transportation, legislation, and the farm bill. They talk about the farm bill & how much it effects people and how many do not know how much it will effect them.

38:07- The milk system. Amy talks about how they are trying to fix the current milk system at schools and how schools can be penalized if kids do not drink as much milk as they order.

43:12- Live Well Colorado's impact on the Local economy. Amy talks about the impact Live Well Colorado has on the local economy. She also talks about the connection between physical activity, food and health in the community.

50:56- Amy shares the one message she would give to people about healthier eating and the community.

52:05- The misconceptions out there that people have about SNAP. She talks about how SNAP is not a life-long assistance program but more of an emergency assistance program.

57:25- Where to find out more about Live Well Colorado to donate or just learn about all the awesome things that they are doing.

58:39- Wrapping up, final thoughts & Subscribe!

1:01- Podcast start and intro Terry Osborne with Chicken Track. Nate also shares some fun facts that he found about chickens. 

4:49- Terry talks about all the chicken breeds that are out there including Polish, Buff Orpington, Ameraucana, and Maran, which chickens produce white eggs vs. brown eggs and what male, female and baby chickens are called.

8:51- Some other fun facts about chickens and roosters from the dances they do to the females being able to reject an egg.

11:52- Some background info on Terry and how he got into chicken farming and eggs. He also talks about how he is a third-generation poultry farmer but he believes that it goes back even further than that.

17:00- Terry talks about when he was younger manning 5,000 chickens, gathering the eggs & how he was able to gather over 4,500 eggs a day.

18:21- Nate and Kim talk about their son’s experience at farm camp and the chickens figuring out places to lay eggs without being disturbed by all the children.

20:17- Future Farmers of America. Terry talks about working with the FFA when he was a teenager and all the cool things he got to do.

23:48- Starting a cage-free business. Terry talks about starting 1 of the first cage-free egg businesses with his family 1991 called Nest Fresh and how difficult it was at first to get into the big box stores because no one wanted to be the first to do it.

30:17- Free Range vs. Caged vs. Organic. Terry talks about all the different kinds of eggs that are sold in grocery stores including Caged, Cage-Free, the Outdoor Category and Organic and why the industry went from being pasture raised to caging chickens. Terry also talks about the different certification processes for organic and cage-free and the loopholes that the bigger companies use to make it seem like there are completely cage-free.

44:14- The Egg Process. Terry walks us through the process from the hatchery to getting eggs.

50:48- Cultural believes and eggs. They talk about how some cultures like to eat fertilized eggs and the reasons why. Terry talks about the Balut Egg which is an Asian delicacy where they incubate the eggs and then they stop the incubation.

52:40- Terry talks about some fun stories he has from raising chickens. He also talks about why they hold their heads up when they drink.

59:31- Chicken Track. Terry talks about starting his company Chicken Track and what exactly it is. He talks about how the company started with just selling eggs and now they are wanting to teach other people how to run chicken farms so they have came up with trailers a.k.a. chicken RVs that can basically bring the pastured chickens to you.

1:09:44- Where to find out more about about Chicken Track. Phone- 303-434-3901 or Email- info@chickentrackeggs.com

01:12:58- "So let it be written so let it be done". Terry's message to the listeners.

01:14:20- Wrapping up and final thoughts. Subscribe!

TOPICS DISCUSSED:

1:34- Word of the week- Enigmatic

4:55- Avocados. We discuss how 1 scientist discovered how to repurpose an avocado seed & turn it into natural food coloring.

18:08- Coffee shop pivoting to cannabis. We tell you why a Canadian coffee shop plans on converting some of their locations to pot shops.

26:40- Honey Grow. What Honey Grow is and why they may have grown to quickly.

35:32- Robots and farming. Why robots may change the future of how food is farmed.

41:15- Laziness racking up $117 billion bill for Americans each year. We talk about why laziness may be worse for the economy than we thought.

RELATED ARTICLES & WEBSITES:

From Pit To Natural Food Coloring

Cannabis Shop or Coffee Shop?

Honey Grow

Robots Changing The Future of Farming

Laziness As Costing Us $117 Billion a Year

1:00- Podcast start and an overview of what we will be talking about on today’s episode including the farm and starting a local food campus.

3:50- Kim and Nate talk about the driving force within the local food campus and coming up with the plan for the farm. They talk about how creating farmers' markets made them want to help local farmers.

8:06- How to start a local food campus. They talk about where that started for them. The list of things they wanted to accomplish in the first year, and what they learned about their list being a little too ambitious.

11:30- The corn maze. They talk about the first year's corn maze and the obstacles they had to overcome including replanting the corn, starting over because of no rain in the middle of summer, the irrigation system and all the other fun things they had to deal with during the first year.

15:16- Drip tape. They talk about learning how to create a drip tape irrigation system and it taking much longer than it should have.

23:11- Green corn. They talk about the thing that they thought was so unique about their corn maze, the fact that it was green. Then talk about how quickly they realized that green corn was a bad thing due to what happens when it’s still green and it’s cold outside.

28:31- The wind. They talk about how they didn’t realize how windy it is in Brighton, Colorado where their farm is located. They tell a story of the first year's fall festival and how crazy the wind was and that they are not sure how to prepare for that in year 2.

34:01- The animals at the farm. Kim & Nate talk about all the animals & pests they they have encountered including mice, coyotes, snakes, bobcats, pigeons, black widows, geese, eagles and wild chickens.

40:00- Living on the farm. They talk about moving to the farm this summer into a small house and all the cool stuff they are doing and year 2.

43:25- Strategic Partners. They talk about how they are working with Veterans to Farmers, restaurant owners, farmers, lavender farmers, The Denver Rose Society, The FFA, The Butterfly Pavilion and the Brighton Bee Club and how much those groups have helped them with their plan for the farm.

45:08- Finding farmers. They talk about how difficult it was in year 1 to find farmers. Kim talks about meeting a woman named Josie Hart and how she introduced them to new farmers and people who want to teach classes and do farm to table dinner’s.

53:06- The chickens. They talk about working with the FFA and having kids raise chickens and the crazy story of what happened to the first groups of chickens.

57:26- The different projects the FFA kids are doing like building a shelter, raising animals and helping with various projects.

59:26- What they have learned from year one. They talk about everything they learned in year one so that they can make the farm even better in year two including marketing and working with the American ninja warriors. They also talk about how excited they are for the Farm Festival in October and what they are planning for that.

01:03:29- Wrapping up and final thoughts.

Check out the Farm at:

http://www.historicbromleyfarm.com

1:05- Welcome Ben & Claire Ronniger with the Allicin's Ranch & Organic Volcanic Garlic and a little bit about how Nate and Kim know them.

2: 32- The crazy questions that Ben and Claire get about garlic.

3:52- How they got into farming and the garlic business.

6:03- The seeds. Ben and Claire talk about the hooker and the beater A.K.A. Wild Crafting. Ben talks about the process of harvesting seeds and everything that is put into this physically and mentally challenging process.

10:00- The drying, cleaning and extraction process after you collect the seeds.

12:32- What Ben and Claire farm in Idaho. They talk about their main crop, garlic, and how they use sheep to farm the garlic. They talk about the 30 head of Southdown Baby Doll Sheep they have .

16:38- Allicin's Ranch They talk about their ranch and where the name Allicin came from. They also talk about specializing in garlic and how they are able to produce it year round unlike most garlic farms.

20:55 – Volcanic garlic. They talk about the difference between soft neck and hard neck garlic and what kind of garlic they farm.

23:54- Garlic. Ben talks about how there are only 8 varieties of garlic. Porcelain, Rocambole, Purple Stripe, Marble Purple Stripes, Turbine, Silverskin, Artichoke and Creole. They talk about how each evolves depending on where it is grown but they all still have the genetic makeup of the eight types of garlic.

25:55– The volcanic soil in Baja. They talk about what exactly what the volcanic soil is that they use and why it makes the garlic taste so good.

30:40- The Bus A.K.A. the Garlic Shuffle. They talk about the bus they have, how it came about, and how it helps them transport garlic across the country.

37:51- Ben We Have Your Wife. Ben and Claire's story about Ben leaving Claire on the side of the road, in the middle of nowhere New Mexico, at night, and not realizing he had done it until hours later.

45:32– Some other fun stories about the bus getting stuck and the story of their dog Floyd also being left by Ben.

50:15- Their farms. Ben and Claire talk about how they are able to keep both of their farms running at the same time year round. They also talk about the village in Mexico where they have their Baja farm and how awesome it is to see that farm help the community and support the village.

57:40- The Garlic Business. Ben talks about how they sell their own products and why it is so important for them to keep it small and sell at small stores and farmers markets. He talks about supporting the community and the education they do to help people get started growing garlic.

01:01:46 – Selling Online. Ben talks about targeting online and what they have learned about keeping their business personal & their customers happy.

01:06:04- Ben's message to the listeners.

01:07:56 – Wrapping up, final thoughts & where to find them on the Web - Facebook - Instagram

1:00- Episode starts with intro to Anna Frye from Naturall Beef Company.

1:59- NaturALL Beef company‘s history and what they pride theirselves in. Anna talks about her background of moving to Cambodia when she was younger and her family starting an International School and Orphanage for children affected by aids and HIV.

6:24- Anna’s love for ranch life and her family history of starting the ranch over 60 years ago.

8:37- The cow branding process. Why it is so important to cattle ranching.

12:05- The beef Anna raises and what Anna believes is the best feed to give cattle for the best beef. She also talks about why it is so important to feed cattle good grains in order to get the best beef.

14:45- The typical diet of a cow. Anna talks about the difference between the cow that is sold at regular grocery stores vs a local company and the difference of grass fed vs corn fed cattle and how that affects the cows and the beef. She talks about why it’s important to pay attention to the label for "natural" and what the beef has in it if it is not labeled that way. She talks about how her cows never get any injections whatsoever and live a good life of roaming around and eating instead of sitting in a stall.

19:25- The typical lifespan of cows. Anna talks about the typical lifespan of the cows she raises and what the FDA regulations are for when to butcher a cow.

20:35- The different misconceptions out there about cows including if they are able to eat themselves to death.

23:00- Anna’s thoughts on grass fed beef. She talks about how beef can taste different depending on what the cow eats.

24:27- Where you can find Anna’s beef and what they are doing to educate the community. She also talks about the interest and feedback they have received from people who love their meat.

30:36- The different cuts of meat. Anna talks about her favorite cuts of meat and how it differs for what each different person likes and different health issues. She also talks about the different cuts of meat that people are not aware of.

38:24- Balancing what she sells and what she cuts. She talks about making sure they have an even pace inventory and what they do to keep the balance.

41:53- The aging process. The difference between how true aged beef tastes compared to grocery store aged beef. She also talks about the different types of aging process.

44:12- Some of the funniest stories Anna has from the farmers market. She talks about always encountering people who have misconceptions about grass vs grain fed beef and the different experiences she has had with vegetarians and vegans. She also shares how some vegetarians have told her that they have changed their minds about beef after trying her beef due to medical symptoms going away.

50:43- What selling direct to customer is and why they do it as opposed to selling at big box stores.

56:15- Where to find Anna and her company and the different weekly specials they have including the farmers markets they are at and what they are doing for the fall Festival this year at Bromley Farm.

01:00:55- Wrapping up and final thoughts. Please subscribe!

1:05- Podcast start and intro Joe and Chris Miller of Miller Farms in Platteville, Colorado.

2:11- Miller Farms backstory. Joe and Chris talk about the farm, when it started and how it started. Joe talks about his dad starting it after World War II, buying the farm in 1948 and then starting a family. He talks about how in 1949 there were 80 acres and then buying another 80 acres to make it 160 acres. He talks about his parents struggles during his childhood and the hard life they had trying to keep the farm alive.

4:25- Joe talks about only knowing farming since he was a kid and some of his favorite memories. He talked specifically about driving a tractor when he was five to pick sweetcorn.

5:34- Joe and Chris talk about what they farm now or don’t farm for that matter. They don’t farm okra or black eyed peas and they sell all of their crops at farmers markets.

10:35- The Cheyenne, Wyoming and Fort Collins, Colorado farmers markets. Joe and Chris talk about the different farmers markets they sell at and how quickly they learned that bringing a small card table to a farmers market was not enough. They talked specifically about the Fort Collins farmers market and a few funny stories including a story about a dropped watermelon.

16:27- The $10 produce bag. Joe talks about the $10 bags, the story of how they started and how popular they are today.

21:06- The collectibles at the farm. Joe and Chris talk about all the cars and large vehicles they have collected over the years including a Ghostbusters car, planes, UFOs, cars painted like the Cars movie, where they go to find all of these amazing collections and a few stories behind them.

23:45- The Croc Pit. Joe talks about the croc pit that they started that has a bunch of ground up Croc shoes to make a foam pit for kids to play in.

24:47- More about farming. They talk about the year-round work they do, how it is so much more than just planting and what the typical day is like for Joe and Chris on the farm. They talk about how it is always changing and now what it’s like to have animals on the farm.

32:41- How farming has changed. They talk about how much farming has changed over the years and some of the reasons why they think it has changed so much.

36:26- Watering a farm. Watering a farm can be tough and expensive, Chris and Joe talk about how they water their farm and the 1863 water rights act in Colorado. They talk about their irrigation system and how it runs 20 miles throughout the farm.

43:11- Other businesses that surround the farm. They talk about all the different businesses they have, how they decide to create a business and where those ideas come from.

47:41- Farmers market season. We talk about how they deal with people wanting certain things and not having them because of the growing season. They talk about having to outsource to other farmers to get those items.

54:17- Conventional VS Organic VS Pesticide-Free farming. Joe explains the difference between organic and pesticide free and how they grow their crops. The group discusses why shopping local is best to keep stuff like what happened recently with lettuce from happening. They also talk about why they do not do organic certified farming and the process that it takes to actually get your farm organically certified.

01:04:58- Fall Festival. We talk about the fall festival that goes on at the farm, how they let people pick their own vegetables and how that works. They also talk about the pumpkins that people are able to stack in wagons and put as many pumpkins, corn and potatoes as they can in a wagon for only $35. Joe and Cris talk about why the fall festival is so important for their business.

01:11:47- Joe’s favorite part of what they do. He talks about how every year they have kids come out for educational programs and they always have them pick carrots. The looks on these kids faces when they pick carrots makes everything that he does worth it.

01:15:-03- Joe’s advice to people and why he thinks it’s so important to do something to change other people's lives.

01:16:54- Wrapping up & podcast end.

www.millerfarms.net

1:00- Podcast intro to Jenni Lyons and Mike Burns of Happy Leaf Kombucha and Happy Leaf Taproom and Kitchen.

2:15 – How Jenni and Mike got into fermenting foods, starting with making kombucha at home and then making a business out of it.

6:43 – The Happy Leaf Tap Room and Kitchen. Jenni and Mike talk about how it got started, what the business has turned into from just serving kombucha to now, serving fermented and pickled foods. They talk about how much fun it is to see people learn about fermented foods and enjoy eating them.

11:00 – All the types of fermentation. Jenni and Mike talk about the different types of fermented foods there are from preserving the food and the difference between them. They also talk about how every food is fermented differently and gives it a different taste.

15:08 – The process of making kombucha. We walk through the process of making kombucha from making the sweet tea, to adding the scoby and what exactly a scoby is.

20:30- Preserved lemons. Jenni talks about one of her favorite things to preserve, lemons and how she goes about doing it.

22:24 – How much space is needed to make kombucha and the types of environments you need to make it.

24:21 – Fermented garlic. Nate and Kim talk about one of their favorite things to eat, fermented garlic. Jenni and Mike talk about how they ferment the garlic and what it can be used for including making caesar dressing.

27:25 – The biggest failed food. Jenny and Mike talk about foods they tried to make that did not work out.

31:30- Jenni and Mike talk about where they learned the process of fermenting foods and the techniques they have learned to make sure you aren’t going to get sick. They also talk about encountering health inspectors who do not know much about fermented foods and the difficulties that causes.

34:43 – The classes they teach and what exactly they teach in the classes they are doing.

36:10- Where to find out more about Jenni and Mike, Happy Leaf products, the classes they are doing, and Happy Leaf Kombucha and restaurant. www.happyleafkombucha.com

38:00- Wrapping up, thanks to the sponsors - Bromley Farm and Main Street Markets.

Produced by Mauro Media and Truth & Legend Productions.

1:00- Podcast start, intro to Nate & Kim Mudd and what they will be talking about on today’s episode.

2:03- The podcast. Kim & Nate talk about why they wanted to do a podcast and what they want to share on the podcast.

3:13- Kim and Nate talk about how they got started in local foods and how they met. They also talk about their first experience with CAFO's, what CAFO's are and how that got them started and local economy.

7:30- Local economy. More on local economy, how they got involved in local economy through meeting Wendell Berry. They talk about how Wendell Berry inspired them to think locally and act locally. They talk about moving to Denver and then starting a farmers market 10 years ago and realizing that local foods was a way for them to help the community and the environment.

14:00- The other companies they have started including an organic T-shirt company, a solar company, a smoothie company, an online platform to purchase local foods and others.

18:43- Their greatest failures. They talk about the failures they have encountered along the way and what advice Kim wishes she hadn’t listen to. They talk about the advice they give now to others from the experiences they have had with creating local companies.

21:52- "The Store". They talk about "The Store" that they started and how that has helped the local economy in Colorado.

24:00- What they are doing now. They talk about the farm, the farmers markets and the misconceptions out there that are involved in creating and running farmers markets.

26:07- The farm. They talk about the historic farm that they run, what they have done to help it become what it is now and the education side of the farm.

32:47- Nate talks about the company he started in high school and how he has always had an entrepreneurial spirit.

34:45- Some more of what they are doing at the farm including the weddings, co-op farming and farm-to-table dinners.

36:50- What they have learned. Kim & Nate talk about what they have learned from all the endeavors they have done and why it is so important to find people to help you accomplish your goals like strategic partners. They talk about strategic partners, what they are and why they have been so important to them and the farm.

40:49- Kim talks about some of the most recent strategic partners she is working with to help them actually farm food on the farm and provide a platform for them. They talk about how strategic partners are a two-way street that allow both partners to succeed.

42:50- The office sharing they are doing at the farm. They talk about how they have created office space that is basically like a Starbucks without the coffee and what they have learned after running the farm for a year. They talk about the process of starting and running businesses, eventually quitting their jobs, hiring employees, dealing with different stuff like insurance.

48:54- The corn maze. Kim and Nate talk about planting their first corn maze and what they learned about planting a corn maze. They talk about after planting the corn maze getting snow and it killing the corn and then the winds that basically demolished the corn maze. Nate talks about how this was one of the toughest things he has ever had to deal with professionally and the experience of having to go around and pick up each stock of corn to make it a corn maze again.

52:10- The farming that is actually being done at the farm. They talk about the different items that are being planted at the farm, the historic tours and tease what they are creating.

55:38- Tools. Nate talks about the different tools he uses on a daily basis that he loves to help him stay organized and make him more efficient.
– The Everlast notebook
– Snake boots
– Meditation
– Headspace app
– Evernote app
– Flipboard app

01:04- Wrapping up. They talk about where they see the local food movement going from here from dealing with food and water shortages, food security and the dying shopping malls.

TOPICS DISCUSSED:

3:47- Words of the week- Crepuscular, avuncular, quixotic, enigmatic, plosive & sibilance

8:20- Bioplastics. The new company that is using bacteria from waste to grow plastic.

15:35- Food Mapping through artificial Intelligence. The company that is using AI to map food to improve health.

18:47- “Clean Meat”. What it is and what is being done to create meat from cells.

29:33- 3D Printed Steaks. The company that is working on creating a 3D printed vegan steak.

33:48- Gene Editing. We discuss what gene editing is and the differences between gene editing and genetically modified organisms (GMO’s).

RELATED ARTICLES & WEBSITES:

Cleantech Startup Programs Bacteria To Turn Waste Into Bioplastic

Bioactive Ingredient Delivered Through AI

Clean Meat

3D-Printed Steaks To Debut in 2020

Gene Editing

TOPICS DISCUSSED:

2:00- Owning a small business & being a mom. Samantha talks about the clients she works with and how she turned a passion project into a business, helping mompreneurs.

10:15- Time management and staying on task. Samantha shares some advice to those looking to get past the “mind drama”, stay on task, time management and scheduling, with kids at home.

19:00- Samantha’s clients. Samantha talks about what types of clients she works with from new business owners to those who want to take their business to the next level.

22:20- Samantha’s Mompreneuer Dreams. Samantha talks about what she is currently doing as a coach & podcaster and some goals she wants to achieve.

25:05- You Should Lists & Negative Reviews. Kim talks about the battle she goes through with people telling them “you should” and how she feels when she gets negative reviews. And Samantha gives some advice to deal with those types of situations and LET IT GO.

33:29- Samantha’s message to the world… it’s a good one.

RELATED ARTICLES & WEBSITES:

Meet Samantha

Badass Mother

Mompreneurs News & Topics

5 Time Management Tips For Mompreneurs

TOPICS DISCUSSED:

1:19- Intro, what’s coming up on the podcast.

4:15- Joe Morasky. Joe talks about being a weatherman & a ninja, we talk about some tricks that weathermen use, Joe shares some ninja experiences and what he is hoping to accomplish at this course after traveling in from Connecticut.

13:12- Glenn Albright. Glenn talks about coming out to the course last year, how it compares to this year and discuss what it’s like for him to be a younger ninja improving all the time.

17:00- Joe Pettenger of Lo Hi Steak Bar in Denver, Colorado. Joe talks about preparing the menu for the festival, why it’s important to have healthy options at something like this and some of the challenges they have been dealing with cooking in the wind.

20:24- Anna Frye with NaturALL Beef Company. Anna talks about sponsoring free pony rides at the festival and how awesome it is to see kids and adults enjoying the festivities.

24:54- Tre Dortch. Tre talks about being a gym owner and ninja trainer in Texas and traveling to Colorado to help others compete and compete himself.

28:14- Olivia Vivian. Olivia talks about traveling to Colorado from Australia for a “train-cation” and the story behind not thinking she could win money if she got the fastest time. She also talks about being the current leader and what it is like competing against such strong athletes.

RELATED ARTICLES & WEBSITES:

Ninja Nation Mobile

The Weather Warrior

LoHi Steak Bar

Tre Dortch

Best Black Angus

Olivia Vivian Makes History

TOPICS DISCUSSED:

2:18- District Planning. What it is & how it effects the community.

7:37- Senior Water rights. What exactly that means, how it helps and effects farmers & a little history lesson of a gun battle that happened at the farm over water rights.

12:09- Agritourism. What is entails and why it is so important.

16:38- Conservation Easements. How this legal agreement between a landowner and a land trust or government agency permanently limits uses of the land.

28:13- The tool kits Adams County is doing for Farm to School & Farmland Preservation.

42:55- Branding & Way Finding projects. How this will help ensure the District plan will be a success.

49:28- The District Plan. A summary of the overall goals and how it will stimulate innovative growth opportunities.

55:28- Anneli’s message to the world.

RELATED ARTICLES & WEBSITES:

Senior Water Rights

Conservation Easements

Farm to School Program

District Plan Executive Summary

Full District Plan

TOPICS DISCUSSED:

1:16- Intro Andrea & Nathaniel Miller, discuss how they got involved in beer making and becoming the owners of Big Choice Brewery.

5:35- Running a business as husband & wife, the ups & downs they have gone through and how they have been successful.

12:30- Why they moved from Broomfield to Brighton and what it has been like at their new building.

21:43- What is beer? Andrea & Nathaniel talk about the basic ingredients in beer, what some of the most important parts of the process are, and how to make different types of beers.

32:20- Bad beer? Is there such a thing? We talk about some disaster beers they have tried to create and how the process of making sours can be challenging.

39:00- Filling cans for distribution. Some of the challenges you can face and why the steps after fermentation are so important.

43:13- IPA’s. What the difference is between the different kinds of IPA ’s and the interesting history behind how & why they were created.

47:00- Making their famous #42 Pablano Stout. How it came about, how it turned into one of their best sellers and the fun story behind its name.

51:50- Some other exciting facts about their brewery. Where they get their hops, transitioning into serving food and why it’s so important for them to source local.

59:48- Andrea & Nathaniel’s message to the world and where to find them on the web - Facebook & Instagram

RELATED ARTICLES & WEBSITES:

Big Choice Brewery

The Beer Making Process

How To Make A Sour Beer

IPA VS. APA

Beers On Tap

TOPICS DISCUSSED:

2:10- The Farm Festival. All the differences between last year & this year and what they have learned.

6:52- The Corn Maze. How did it turn out? What shape is it in this year? How long is it?

8:30- Other activities inlcuding the pumpkin patch, local food, local beer, what animals they will have, the corn box and art projects.

12:50- Ninja Nation Obstacle Course. A walk through the 3 courses, how it has exceeded every expectation, and the prizes that will be given away.

19:00- The Farm. What else is going on at the farm outside of the festival including classes, a ghost tour, touch-a-truck, book mobile and horseback riding.

23:00- The chickens. An update on the chickens and a recent experience with a sick chicken and an eye dropper.

27:11- Farmers Market Wrap-Up. How the Farmers Market season went & the upcoming Winter Farmers Market that will take place the 1st four Saturdays in December.

RELATED ARTICLES & WEBSITES:

Big Choice Brewery

The Farm Festival

Colorado Ninja Challenge

Upcoming Events

Arvada Farmers Market

TOPICS DISCUSSED:

2:40- RMFU- Rocky Mountain Farmers Union information. What it is, who is involved & what has changed over the years.

12:00- FUSA- The insurance RMFU offers to their members that can include crop, home, farm, auto and more offered through over 60 different carriers.

15:40- The 3 tiers of RMFU & everything involved in it- Education, Cooperation & Legislation.

17:40- The Fall Fly-In that takes place in D.C. where farmers travel from all over the country to talk with legislatures & USDA and this years 3 talking points- Pass a strong Farm Bill, Trade Tariffs & Renewable Energy.

26:45- The Farm Bill. Why it is so much more than just farming and some misconceptions out there about the Farm Bill.

31:00- Rural Internet. How it is involved in the Farm Bill and how important internet could be for rural areas not just for farming but for children & families as well.

36:20- Farm Bill Myths- We debunk a few.

40:45- The Dust Bowl. The truth behind the dust bowl and how the conservation title was created in the Farm Bill to stop it from happening again.

44:35- Breaking Down the Farm Bill- Starting with Title 1- Commodities

46:25- Title 2- Conservation

48:40- Title 3- Trade

54:45- Title 4- Nutrition (Which is 80% of the Farm Bill), Title 5- Credit & Title 6- Rural Infrastructure & Economic Development

58:40- Title 7- Research Extensions & Related Matter

01:03:00- Title 8- Forestry

01:05:40- Title 9- Energy

01:07:35- Title 10- Horticulture

01:09:30- Title 11- Crop Insurance

01:14:15- Title 12- Miscellaneous

01:15:45- What you should do to support the Farm Bill & learn more.

01:17:40- What will happen if the Farm Bill is not passed September 30th 2018 and the possibility of a government shut down.

01:21:15- Final thoughts and Nick’s message to the world.

RELATED ARTICLES & WEBSITES:

Farm Flavor

RMFU Members Voice Priorities For Next Farm Bill

What Is The Farm Bill?

What The Farm Bill Means For Me

FUSA Insurance