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COOKING UP A PODCAST

COOKING UP A PODCAST

By Nevin Taylor

All about food, cooking, people, and positivity.
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EP//009: JOHN WANG from The Food Project

COOKING UP A PODCASTMay 03, 2018

00:00
44:45
EP 16//::: David Dolginow: Shacksbury Cider Co-Founder.

EP 16//::: David Dolginow: Shacksbury Cider Co-Founder.

David Dolginow is the co founder/ owner of Shacksbury Cider based in VERGENNES, Vermont.  

He has help build Shacksbury with his co founder Colin Davis to be a forward thinking modern company with a stone ethos of collaboration partnering with all sorts of other producers, artists and farmers…and they have forged a new partnership with Krista Scruggs ZAFA wines opening Co Cellars in Burlington,  

Past and current collaborations include::::

Vermont natural wine maker, author and Diedre Heekin from La Garagista 

Other Cider producers: Petritegi Sagardoa in the Basque country Spain and Dragon Orchards in Herefordshire, England

Vermont farmers: yoder farm, and Michael lee from Twig farm

restaurants: Momofuku 

Beer brewers like modern times brewing

and artists like Will Bryant

They forage for apples and have propagated some of these lost varieties at Sunrise Orchards

They create unique ciders with character and voice.  

David is from Kansas City and he has something to tell New Englanders about Barbecue but you have to listen until the end. 

From Shaksbury’s Website::

“The apples of America's early cider tradition, lost for a variety of reasons, are not hard to find in Vermont - once you know what you're looking for. Though far less numerous than they once were, the trees materialize around every bend, and over every hill, hiding in plain sight. To us, these trees represent a door to another time, and the basis for superior cider.

In the fall of 2013, and each subsequent harvest, we set to find some of these trees. We have sampled thousands of apples, fermented cider from over 150 unique trees, and selected twelve varieties to propagate. We have grafted these twelve varieties to over 1,000 trees, marking the beginning of our "Lost Apple Orchard" at Colin's farm and with our partners, Sunrise Orchards and Windfall Orchard. Each year we continue to harvest, graft, and plant trees in an effort to expand our source of Lost Apples.”

SIGN UP FOR THIER CIDER CLUB:: 

https://www.shacksbury.com/cider-club/

MORE INFO AND SIGN UP FOR THIER NEWS LETTER::

https://www.shacksbury.com

Follow Shacksbury::

Insta: https://www.instagram.com/shacksbury/


Follow Cooking Up A Podcast::

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Follow Nevin:


instagram:

https://www.instagram.com/nevintaylor/


facebook:

https://www.facebook.com/NevinTaylorCooks/


NEVINTAYLORCOOKS.COM  for recipes, videos and more!



Jan 12, 201945:39
EP///15::: Chef Jeremiah Stone from Contra, Wild Air and Una Pizza Napoletana
Jan 08, 201946:42
EP///0014: The Creative Kitchen of Blanch and Shock in London

EP///0014: The Creative Kitchen of Blanch and Shock in London

I went to London and I met up with Mike Knowlden and Josh Pollen from Blanch and Shock. 

They have a studio kitchen that is the hub for research on lots of different creative food projects they have going on . They also use the space to host monthly dinners, workshops, tastings and a range of other events.  They are very interested in what they call the “British Palate”. They forage and use lots of lesser known ingredients like Alexander Seeds, Hogweed, and lots more. 

We get into some of the interesting events they have cooked like “the brain banquet” where they were “asked to develop a dinner inspired by the brain for a project devised by the science event group, Guerilla Science. Over three days in March, a World War II bunker under Dalston was transformed into an architectural model of the brain. The eerie chambers were filled with sculptural installations, and experiments and memory tests were performed on the guests. We served five courses, interspersed with lectures from neuroscientists and psychologists who explained the processes of the brain, synaesthesia and memory.”

Check out their post on the dinner here::https://www.blanchandshock.com/brain-banquet

And an event based on refrigeration. “we presented a dinner inspired by the use of artificial refrigeration, from the global cold chain to the introduction of domestic fridges, and how they will shape our future. Based on the research of historian Helen Peavitt, whose book Refrigerator: The Story of Cool in the Kitchen is released later this year, we devised a menu which explores the ways in which the cold cycle can affect ingredients, inform techniques and have impact on our use of energy.

The meal featured five courses, beginning with ingredients that have never been refrigerated, followed by dishes which avoid or rely on refrigeration to increasing degrees.” 

Check out their post on the refrigeration dinner here: https://www.blanchandshock.com/fresh-adventures-in-refrigeration

They have found a way to push pause on the usually hectic and stressful business of cooking food. They can dig deep into all sorts of different topics, learn, think critically and come up with interesting and creative interpretations that are unique to them and their cooking.  

Find our more about blanch and shock:::: check out upcoming events and past projects::::::::::

https://www.blanchandshock.com

And follow them on Instagram::

Blanch and Shock:

https://www.instagram.com/blanchandshock/

Mike Knowlden: 

https://www.instagram.com/mikeknowlden/

Josh Pollen:

https://www.instagram.com/joshpollen/

Jan 08, 201946:49
EP///013 Sugar Maples and Beekeeping with Ethan West from The Republic Of Vermont
Jan 08, 201901:13:42
EP///012: Food and Adventure Author: Rowan Jacobsen

EP///012: Food and Adventure Author: Rowan Jacobsen

Rowan Jacobsen is a James Beard Award Winning author of seven books, and writes feature articles for Outside Magazine, Harpers, Mother Jones, Vice, Lucky Peach, Food and Wine and many more! 

Visit his website to read some of his feature articles:::::::::::::

RowanJacobsen.com 

FOLLOW ROWAN ON::

Twitter: https://twitter.com/rowanjacobsen

HIS BOOKS ARE ON AMAZON::

https://www.amazon.com/Rowan-Jacobsen/e/B001IOBDH6/ref=sr_ntt_srch_lnk_1?qid=1528640995&sr=8-1


Jan 08, 201901:17:56
EP///011:: A Cook's Cook:::: Jamie Bissonnette
May 24, 201851:11
EP///010: Real and NATURAL WINE with David Mitchell
May 24, 201844:04
EP//009: JOHN WANG from The Food Project

EP//009: JOHN WANG from The Food Project

John Wang is the Regional Director on the North Share for The Food Project. John is a member of the steering comitee and has been working to develop the newly launched Lynn Grows initiatve which is working to create a better food system in Lynn. 


https://youtu.be/9TrjW2Zghbk


 


find out more on the Lynn Grows Website:


https://www.lynngrows.org


 


MORE ABOUT THE FOOD PROJECT FROM THIER WEBSITE:: http://thefoodproject.org


 


Creating personal and social change through sustainable agriculture
 
Our Mission

The Food Project's mission is to create a thoughtful and productive community of youth and adults from diverse backgrounds who work together to build a sustainable food system. Our community produces healthy food for residents of the city and suburbs, provides youth leadership opportunities, and inspi

May 03, 201844:45
EP///008 Spearfishing and free diving:::ANNE DOHERTY

EP///008 Spearfishing and free diving:::ANNE DOHERTY

Anne is a four time women’s national spearfishing champion.


 


There are meets that happen a few times a year where you go out the fish that you catch count as points. The meets are timed and the more fish you get, and the bigger fish, the more points you get. So she is good at spearfishing. 


 


I went to Anne’s house in Watertown on marathon Monday to interview her for Cooking Up A Podcast. Her house is is small simple place right near the Charles river. She has a small yard with all the extra space filled with raised beds and chicken wired patches of freshly tilled earth for her gardens. 


 


There is a boat covered with a tarp in the driveway. She said she didn’t even take it out last year.  The kayak is much easier to get on and off of to go diving.

Apr 24, 201844:31
EP///007: Coffee, Chocolate, and PERU with Campesino Mateo
Apr 11, 201801:01:54
EP//006: Organic greens, herbs, and life: EVA SOMMARIPA.
Mar 28, 201836:21
EP//005: POTATOES with Matt Linehan from Sparrow Arc Farm

EP//005: POTATOES with Matt Linehan from Sparrow Arc Farm

My guest on Cooking Up A Podcast this week is Matt Linehan from Sparrow Arc Farm in Copake, NY.  Matt is farming just about 200 acres just past the Berkshires.  He started farming in Unity, ME on just an acre hustling down the 5 hour drive to Boston selling mostly arugula in 2006.  He knocked on restaurants doors with his products and built it all up to where he is today. 


 


Growing vegetables and running a farm is Matt. The vegetables he grows are an expression, they have some of his character and energy in them. 


 


He is the real deal, follow him on Instagram: @sparrowarcfarm you can see videos and pictures of his potato harvester and tractors and pictures of beautiful potato fields.

Mar 21, 201829:12
EP//004: A Venetian Restaurant: SRV. with Chefs Kevin O’Donnell and Michael Lombardi JR
Mar 07, 201826:13
EP//003  BEEKEEPING, URBAN AGRICULTURE WITH BILL PERKINS.

EP//003 BEEKEEPING, URBAN AGRICULTURE WITH BILL PERKINS.

Bill Perkins owns the Agricultural Hall in Jamaica Plain. http://aghall.com


Bill is a bee keeper, urban agriculture enthusiast, and all all around inspiring and genuine person who loves bringing people together and growing a community around food and urban agriculture. 


Check out the Agricultural Hall's website for upcoming workshops and things happening in the Boston area. 


 


INFO FROM THE AGRICULTURAL HALL:::::


The Agricultural Hall is Boston's urban grange; a store, a resource center, and a hangout for urban aggie-types (agri-nerds?) to share their agriculture-related experiences, explore new ideas, and just "shoot the breeze."  


From the store at 245 Amory Street we sell a wide range of urban agriculture supplies, primarily beekeeping equipment and chicken husbandry supplies, but also solid, practical, and inspiring goods and tools.  Our tendencies are: 


 

Feb 27, 201827:42
EP//002: The New England Chef: JEREMY SEWALL

EP//002: The New England Chef: JEREMY SEWALL

Jeremy Sewall is the chef owner of Island Creek Oyster BarROW 34 and Les Seblons, which was recently nominated for a James Beard Award for Best New Restaurant in the country.  His company now has has hundreds of emplyees and he uses his size and buying power to support local farms, fisherman, provide new oppurtunities to his staff, and get involved in projects like partnering with UNH to sustainably raise trout in open ocean pens off the coast of New Hampshire. 


He has written two books: T

Feb 20, 201828:04
EP//001 THE MUSHROOM KINGDOM WITH GUEST TYLER AKABANE.
Feb 13, 201828:07