The Jill Clapperton Podcast (formerly Tasting Terroir) – Details, episodes & analysis

🎙️ Tasting Terroir is back! After a year away, Sara and Jill return with a brand-new season full of deep dives into soil health, regenerative farmer stories, and real change. In this relaunch episode, they share what’s new, what’s ahead, and feature an inspiring conversation with regenerative ag pioneer Dr. Bob Quinn, who turned 3,000 acres in Montana into a thriving organic farm—and helped bring an ancient grain to the world. Learn more about Bob's farming story and find links to many resources related to his work on our Rhizoterra blog.

🌾 Tune in and subscribe for to learn more about the power of healthy soil that you can taste and feel!

If you like the show and want to help us contintue to make this kind of content, please consider providing a small donation in any amount through our Buy Me a Coffee account.

This podcast is made possible by Dr. Jill Clapperton's online network: The Global Food & Farm Community and is supported by Jill's soil health company, Rhizoterra.

If you would like to book Jill to speak at your event or conduct a soil health workshop for your organization, click here.

Reginaldo Haslett-Marroquin - is the co-founder of Tree Range Farms – a Minnesota-based company – which provides regeneratively-raised chickens, hazelnuts, maple syrup and more…..by growing an ecosystem instead of a crop.

A native of Guatamala, Regi has worked with farmers there and in many other countries…..but for the past several years, he has been focusing his energy within the state of Minnesota.

I met Regi years a few ago at a regenerative agriculture conference and was immediately impressed by his deep knowledge, his message about the need transform the food industry – and the authentic way he lives out what he talks about.

Regi is a hero of mine…..successfully building a regenerative company from the ground up that is truly transforming the poultry model.

The Tree Range Farms example shines a light on a key piece of the puzzle for fixing our food system – the importance of building a system that is a reflection of the holistic tendencies of nature……a system that prioritizes observation first and foremost……and as a result….is able to mimic the interconnectedness of things that nature has perfected over so many years.

Brought to you by the Global Food and Farm Online Community

Click here to subscribe on your favorite platform or click here to listen on our website.

Support the show through Patreon -- Patreon.com/TastingTerroir

Announcing our first Finding Regenerative Food Free Consumer Webinar – Dec. 1st at 11am eastern – featuring farmers, chefs and food companies on the regenerative journey…… from our Global Food & Farm Online Community.  Sign up for this and future webinars on our new website: globalfoodfarm.com  

In our first webinar - again, coming up on December 1st at 11am eastern….…., you will get to meet producers of ancient whole grain flour and pasta, gluten free rice flour and pizza crusts……snack foods…. Made from sorghum and millet……Vegetables like onions and squash……. and grass-fed, regeneratively-raised beef

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This episode features a conversation with several of the regenerative farmers and food companies in our Global Food & Farm Community……..who you will get to talk with on the webinar.    This week, they share their regenerative conversion stories  ……and what their commitment to being on the regenerative journey looks like now.

Brought to you by the Global Food and Farm Online Community

Click here to subscribe on your favorite platform or click here to listen on our website.

Support the show through Patreon -- Patreon.com/TastingTerroir

Discover a world of “oddball grains” like millet and sorghum.  It turns out that these gluten free ingredients can offer us all a lot – from a flavor and texture boost in our bread and crackers…..to health benefits….and also…..positive contributions to the health of the soil that grows our food. 

This week - we are taking a closer look at some of the lesser-known ingredients being embraced by the natural food industry by continuing our conversation with Snacktivist Foods co-founder, Joni Kindwall-Moore.  

We also discuss the role these ingredients play in enhancing both soil and human health…..and talk frankly about the supply chain and food processing challenges her brand is working to overcome……

Links:

Joni Kindwall-More 

Snacktivist Foods

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This podcast is brought to you by:

The Global Food & Farm Community - a private, supportive, ad-free, global social network and soil health streaming service that provides information and connections to help you apply and communicate the science, practice, and outcomes of improving soil health.  

Rhizoterra - an international food security consulting firm owned by Dr. Jill Clapperton that provides expert guidance for creating healthy soils that yield tasty and nutrient-dense foods. Rhizoterra works together with producers and food companies to regenerate the biological and environmental integrity of the land.

AND by . . . Listeners like you who support us through Patreon at Patreon.com/TastingTerroir

Patrons receive access to our full-length interviews and selected additional materials. Patrons also have the ability to submit questions that we will answer on the podcast.

Brought to you by the Global Food and Farm Online Community

Click here to subscribe on your favorite platform or click here to listen on our website.

Support the show through Patreon -- Patreon.com/TastingTerroir

Can a brand be authentically regenerative if it doesn’t know the farmers who grow its ingredients?

If regeneration of the land is different from one place to another……….if it really is a mindset and not a simple checklist…….then, don’t you have to know the farmers implementing it?  

If that's true, can regenerative ever really be a commodity?  But instead, isn't it something unique……something able to preserve the uniqueness of the place and way it was grown……..the flavor, the health…….all of it??

Is a trait alone….like organic or nonGMO.....even a good one……is that the same as being regenerative???

If you’d like to share your thoughts, please send an email to hello@globalfoodandfarm.com 

To help you think through these questions….our episode this week features two interviews – one from an up-and-coming food company and the other from a top chef.

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 First, we hear from Joni Kindwall-More - co-founder of Snacktivist Foods, a food company working to bring regenerative farmers into their supply chain to create everyday favorites like waffles, cookies and pizza.

Next, we will hear some perspectives from Chef Bastien Guillochon, a top farm-to-table chef at the Stone Barns Center in New York.  

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This podcast is brought to you by:

The Global Food & Farm Community - a private, supportive, ad-free, global social network and soil health streaming service that provides information and connections to help you apply and communicate the science, practice, and outcomes of improving soil health.  

Rhizoterra - an international food security consulting firm owned by Dr. Jill Clapperton that provides expert guidance for creating healthy soils that yield tasty and nutrient-dense foods. Rhizoterra works together with producers and food companies to regenerate the biological and environmental integrity of the land.

AND by . . . Listeners like you who support us through Patreon at Patreon.com/TastingTerroir

Patrons receive access to our full-length interviews and selected additional materials. Patrons also have the ability to submit questions that we will answer on the podcast.

Brought to you by the Global Food and Farm Online Community

Click here to subscribe on your favorite platform or click here to listen on our website.

Support the show through Patreon -- Patreon.com/TastingTerroir

What if the health of a LOT of soil could get a LOT healthier......pretty quickly???  What would that do to the health and flavor of our whole food system?  What would it do to help combat climate change?   This soil health revolution might be closer than you think.

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We’ve talked about the important role that no-till farming plays in creating healthier soil…..and the fact that this is a challenge for organic as well as conventional farming systems……….since both of them rely on tilling up the land to control weeds ahead of planting. 

With the help of some amazing robots that mechanically can cut the weeds in-between the crop rows on the farm, regenerative agriculture at scale is on the horizon.

This amazing breakthrough was created by Greenfield Robotics…..a company located in Cheney, KS and co-founded by my good friend, Clint Brauer, who is also the CEO.

In this week’s episode – we will hear more from Clint both about how his robots are about to bring forth a regenerative agricultural revolution…..and how he is applying regenerative principles in on his own farm……and as part of building a regenerative supply chain for a top pet food company.

In my discussion with Clint, we also talk about the flavor differences that come from growing vegetables in many different mediums.....and how the flavor of food can have some surprising connections to health of the soil.

About Our Show:

Our show gives conscious consumers like you –  a deeper understanding of what it takes to create healthy soil – and the link that soil health has to both the flavor and health of your food.

Go Further!

Follow and Support our guest: Clint Brauer & Greenfield Robotics on the following sites:

Watch the robots go!  https://vimeo.com/742388439

Greenfield Robotics website:  https://www.greenfieldincorporated.com/

Instagram:  https://www.instagram.com/greenfieldrobotics/ 

Facebook:  https://www.facebook.com/greenfieldrobotics

Brought to you by the Global Food and Farm Online Community

Click here to subscribe on your favorite platform or click here to listen on our website.

Support the show through Patreon -- Patreon.com/TastingTerroir

In this episode….. We are featuring an interview with Derek Azevedo of Bowles Farming Company in Central California…….

Derek is one of those rare gems of a person who has had experiences in many different parts of the same industry – in this case, the food supply chain.  As a result, he understands deeply the challenges, trade-offs, and pressures that affect each part of the chain……  

So, if we are going to have a chance to change something as big as the food supply chain…… we really need the insights of people like Derek who understand both the pressures on the system to change……the pressures on the farmer to react to conform to the supply chain – and even – the barriers from the processing and distribution sectors that he has dubbed the “messy middle” — which connect the farmer to the consumer. 

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This conversation is almost too rich to summarize…..we talk about so many valuable things in this interview……including:

• How the processing system prevents some of the most flavorful foods from getting to the grocery store
• Why the food supply system is so slow to change even with strong consumer demand pushing it to do so
• Why the medical system needs to change as much as the agricultural system if we are to reap the benefits of healthier food….. 
• The importance of chefs in helping to connect people to the food trends they crave
• And of course, some discussion about the kinds of positive soil health practices they take on a very diverse farm that grows root vegetables – among other things –  which are almost impossible to do in a no-till system

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Go Further:

Support & Connect with Derek and Bowles Farming Company

Website:  https://bfarm.com/ 

LinkedIn:  https://www.linkedin.com/in/derek-azevedo-2a94a817/ 

Facebook:  https://www.facebook.com/BowlesFarming 

Instagram: https://www.instagram.com/bowlesfarming/ 

Brought to you by the Global Food and Farm Online Community

Click here to subscribe on your favorite platform or click here to listen on our website.

Support the show through Patreon -- Patreon.com/TastingTerroir

Welcome back to our podcast, Tasting Terroir ––  a journey that helps you cut through the marketing claims of “better for you food” by understanding the link between healthy soil and the flavor and health of your food.

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As you may recall from our episode last week, …..the big brands you have heard of are not really bringing regenerative ingredients to your door.  

To find them, you need to think small….and local.  Like the farmers we have interviewed in the podcast so far…..who are not only growing food in a regenerative way, but also, creating ways for the public to buy directly from them.

This week, we explore how a small food manufacturer sees the issue……and how her dedication and perseverance are almost single-handedly bringing you an opportunity to taste the difference regenerative rice can make.

Jennifer Kocher is one of those people who just never quits.  A finance major turned baker and then small business owner……Jennifer has been making some of the best gluten-free pizza crusts on the market. 

In this episode…..I want you to really absorb just what it takes to bring better ingredients into the products you buy…….and HOW MUCH power you have to really shape the course of the food industry by supporting dedicated true-believers like Jennifer and the others we are profiling on this podcast.

For sure if you are in the Pittsburgh, PA or Columbus, OH areas…..and you care about better food, the planet – or both…..you are going to LOVE this brand and this woman……just like I do.

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Go Further:

Support & Connect with Jennifer Kocher & Around the World Gourmet on these sites:

Website:  https://aroundtheworldgourmetmarketplace.com/ 

LinkedIn:  https://www.linkedin.com/in/jenniferkocher/ 

Facebook:  https://www.facebook.com/aroundtheworldgourmet 

Instagram:  https://www.instagram.com/kocherfoods/ 

Brought to you by the Global Food and Farm Online Community

Click here to subscribe on your favorite platform or click here to listen on our website.

Support the show through Patreon -- Patreon.com/TastingTerroir

The healthier the soil…..the more likely you are to taste the uniqueness of a place…….

So, to get a sense of how a farmer turned food-maker is doing that……it’s important to start with how they define regenerative agriculture….. and how they put it into practice……….

This week's episode features an interview I did with North Dakota farmer Deanna Lozensky.  In addition to regenerating her land, Deanna and her husband have launched a food company, Guardian Grains – which captures the flavor of the land she has restored……..

I also share some insights from my difficult years trying to build regenerative supply chains.  Insights that will hopefully help you understand why it is so important to now buy directly from the farmers and brands that are bringing regeneratively-grown food to you.....

Go Further

Buy the Lozensky's pasta here:  

https://www.guardiangrains.com/    

Follow Guardian Grains here:

Facebook:  https://www.facebook.com/groups/2069290719885937 

YouTube:  https://www.youtube.com/channel/UC5zQarjEaF5UfxBW5E4Y1Sg 

Instagram:  https://www.instagram.com/ndfarmgirl/ 

Brought to you by the Global Food and Farm Online Community

Click here to subscribe on your favorite platform or click here to listen on our website.

Support the show through Patreon -- Patreon.com/TastingTerroir

Your food is guided by a philosophy . . . it just may not be one that you agree with . . . or the one that you think you are supporting.

Regeneration of depleted soil doesn't come from a food company sending out an edict that the farmers in their supply chain will now add a cover crop to what they are already doing…..or even from them offering to pay for a regenerative farming course and then taking credit with consumers for expanding regenerative agriculture.

Regeneration arrives as an outcome of a restorative mindset that focuses on  “What to grow rather than what to kill," as farmer Gail Fuller puts it.

Our ability to taste terroir is linked to the health of the soil . . . and as a result, to the ways of farming that restore life in the soil……..understanding the philosophy that guides that practice is critical.  But you can't do that if you don't even know where your food comes from.  

This episode is called “The Flavor of Your Food’s Philosophy” – As you will see, if you are buying food directly from regenerative farmers, you are able to understand the holistic way of thinking that goes into what and how they make your food.  And this could be why it often tastes so much better.

But taking a piece of land from depleted and artificial to full of natural life doesn’t happen overnight……..as we will hear more about from my interview with master farmer, and member of our Global Food & Farm Community – Gail Fuller of Circle 7 Farms in Kansas

More Resources

Learn directly from our speaker on the farm at the Fuller Field School:
https://www.fullerfieldschool.com/ 

Watch the documentary by Farmer's Footprint featuring Gail Fuller:
https://farmersfootprint.us/gail-fuller/ 

Follow Circle & Farms on Facebook:
https://www.facebook.com/profile.php?id=100049284982883

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This podcast is brought to you by:

The Global Food & Farm Community - a private, supportive, ad-free, global social network and soil health streaming service that provides information and connections to help you apply and communicate the science, practice, and outcomes of improving soil health.  

Rhizoterra - an international food security consulting firm owned by Dr. Jill Clapperton that provides expert guidance for creating healthy soils that yield tasty and nutrient-dense foods. Rhizoterra works together with producers and food companies to regenerate the biological and environmental integrity of the land.

AND by . . . Listeners like you who support us through Patreon at Patreon.com/TastingTerroir

Patrons receive access to our full-length interviews and selected additional materials. Patrons also have the ability to submit questions that we will answer on the podcast.

Subscribe to our podcast on your favorite platform:

https://tastingterroir.buzzsprout.com/share — Or — 

Listen here:  https://tastingterroir.buzzsprout.com 

Support the Show to ask us questions and access video int

Brought to you by the Global Food and Farm Online Community

Click here to subscribe on your favorite platform or click here to listen on our website.

Support the show through Patreon -- Patreon.com/TastingTerroir