EATYALL: Chefs Go Behind the Scenes at Farms, hosted by Andy Chapman

Picture this: you’re at a restaurant called Magnolia Southern Kitchen - a sought-after southern oasis plopped in the center of California - and your plate is overflowing with spicy jambalaya. It’s so exceptional you start to hope to meet the creator and chef - this Trace person you’ve been hearing about. You finally cross paths, and you’re expecting a “howdy,” a couple “y’all”s or maybe an “over yonder” from a food creator this brilliantly country, but to your surprise you hear… a thick British accent. This is Trace Tedde-Vega. Born in the UK, Trace learned the art of food from her parents at their restaurant, and became a pastry expert at a young age. She later married into a southern family, and fell in love with a whole new world of foods. She has since traveled the world with musical acts like Journey and Erykah Badhu, worked as a private chef for celebrities, and opened a southern restaurant. On today’s episode, Andy and Trace talk culture comparisons, country classics, and her truly farm-to-table approach at Magnolia Southern Kitchen. A British Chef serving Southern Food in the Middle of California Trace puts Wood Colony (Modesto), California on the map - at least for us. This rural, agricultural area is known as Almond Country, and the restaurant sits between several almond farms. Trace gets all of her pork from Long Ranch (a farm located 15 minutes from her restaurant), and a few weeks ago she served a pigs’ feet dish that would drum up fond memories for Yorkshire and Mississippi dwellers alike. She posted the dish on their Facebook page, and it sold out within an hour. Since California is one of the most prolific food production hubs in the world, Chef Trace gets to have genuine relationships with copious individual producers. She can even make specific requests, and many come in for lunch to see who is enjoying the final product. Her restaurant only buys a couple things from distributors - making it truly farm-to-fork. Wisdom for Young Chefs Trace says, “I always tell young chefs: culinary school is great to learn about the basics, like learning a math equation. But it’s the people that have a willingness to be playful, to add passion and to try new things that find success. Put your heart-print on it.” Maximizing Cuts/Meats In an era where everyone wants to use more parts of the animal, we value Trace’s expert take on the flavor profile of different parts and cuts of beef. She teaches us about combining two or three flavors - for instance highlighting the depth of a structured part, pairing it with some gelatinous marrow, and combining those with a more common protein cut to make something new. She throws some new ideas out for less-used cuts that may have a brisket quality, a deeper flavor, or work well in a cream sauce. It’s clear that Trace Tedde-Vega touts no exaggeration when she says, “We keep it economically viable, but also freaking delicious.” Connect With Today’s Guest Follow Trace Tedde-Vega’s amazing restaurant here: Instagram - https://www.instagram.com/magnoliasouthernkitchen Facebook - https://www.facebook.com/magnoliasouthernkitchen Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Easy Podcast Solutions The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

Have you ever walked 14 miles with 90 pounds of salt, traded it for 90 pounds of organic flour, and walked back home with it on your back? Los Angeles-based Italian/French/Argentinian restaurant Bianca is named after a baker who did just that - regularly. Her name was Bianca, and during World War II this Italian self-taught chef would source her ingredients the only way she could to help feed her family and community. Now, her grandsons Gianni and Nicola Vietina are successful chefs in Los Angeles, and we get to hear from the only baker they trust as pastry chef of Bianca Restaurant: their long-time friend Federico Fernandez. And lest anyone think Federico (a.k.a Fede) was given this honor based purely on his friendship with Gianni and Nicola, we quickly learn that his talent and experience precede him: he was the executive pastry chef of the Four Seasons Hotel before his work at Bianca began. Today’s episode will make you swear you can smell Fede’s cream-filled Cannoncini’s and almond croissants as we listen in on some of his fresh-sourcing secrets. Andy and Fede touch on everything from elaborate wedding cakes to Argentinian Bar-B-Q gatherings, and the busy kitchen sounds of Bianca carry on in the background, welcoming us to the richly cultured heart of Los Angeles. Ingredient-Sourcing: Balancing Quality and the Bottom-line Fede’s wisdom feels especially rich when Andy asks about sourcing flour and other important ingredients from week to week. His experience and skill create standards that aren’t work compromising to save a few short-term dollars, and his savvy knack for relationship building with local sources helps keep the establishment in the black, even as the Culver City area of Los Angeles is still in the recovery process from coronavirus lock-downs. All About Federico Fernandez Fede grew up in Argentina baking with his mother. He studied the culinary arts in Buenos Aires and then traveled internationally and worked in several prestigious hotel chains like Hyatt, Marriott and Intercontinental. He eventually connected with the Four Seasons where his culinary creations could be tasted in Argentina, Uruguay, Canada and the US. Now busy co-owning and creating at Bianca, he’s able to integrate the classics of his childhood with his current surroundings. He’s made appearances on Iron Chef, The Today Show and other programs. Connect with Fede https://www.instagram.com/pastrycheffede/ https://www.instagram.com/bianca.losangeles/ https://www.facebook.com/bianca.losangeles Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall Show Credits: Hosts: Andy and Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

Lew Childre’s expertise in the world of oysters budded early. An Alabama-born fisherman, he grew up fishing in muddy rivers and snacking on sea creatures. Even after becoming a full-time reliability engineer, his love for oysters and hard work led him to dive for product in the evenings and on weekends. Lew and his best friend Doug worked serving other growers first, and learning from their wins and misses. They became experts on Lower Alabama’s Oyster game. They soon decided to apply for their own permit to grow oysters in 2013 near Dauphin Island in Alabama’s gulf coast. Now the gulf coast’s first and largest shellfish aquaculture business, Double D Oysters has made a mighty reputation for itself around Mobile Bay by growing off-bottom oysters, supplying oyster seed (small oysters under the size of 25 mm long), and continuing to help other operations get proper gear. Their commercial oyster nursery sells to the gulf coast states, up the eastern seaboard, the Caribbean and even parts of Asia, and as the restaurant business picks up post-covid, Lew finds himself on the water daily. What Makes a Successful Oyster Business The aquatic environment of the south point of Sandy Bay in Alabama boasts near-ideal nutrients, thanks to the flow of the nearby Escatawpa river delta, and its perfect mingling with the briny and highly oxygenated waters of the gulf. Lew’s company uses OysterGro grading and tracking gear in order to predict the ideal times to harvest the oysters. His ability to design and repair equipment has served as a huge advantage during this first decade of the business, and you can hear a There’s-a-Way-to-Fix-Everything conviction in his voice. We learned that he’s applied this sense of grit to more than his equipment; he’s found, and built, plenty of creative solutions on the business side too. Ecology and Sustainability Did you know the oyster population helps filter and clean the waters of the gulf? And, healthier water means copious fish, as a handful of savvy fishermen in the area have learned. Then there are the extra snow and blue crabs, baby shrimp, and other crops that oyster farming welcomes to the waters. In the middle of a historic shift in the demographic of the area, with pricey homes being built all over the gulf coast, it’s reassuring to hear from a farmer who knows the area’s history and strives to farm with the long-term implications in mind. Supply and Demand In today’s episode, Andy asks Lew the question, “What prepared you to be a farmer?” We hear Lew’s wisdom stream out as he addresses all he’s learned over the years about protecting the growth process, material handling and supply, and the current market. Oysters are a tad more sparse right now, need is high, and yet he has to refrain from over-selling so his customers won’t be lacking later. Nearby restaurant chefs who care about serving authentic local taste source from Lew’s company religiously. Many of the residents are loyal to the brand as well, and ask for Double D Oysters by name. They get to enjoy some of the finest tasting oysters in the world, caught straight from the waters that make up their beautiful view. Today’s Guests Lew Childre Equipment designer and mechanic at Double D Oyster, Lew grew up with a family full of diverse farmers and a knack for fixing things. His current venture supplies local oysters - known for their perfectly brined taste - to restaurants and foodies all over Alabama’s sliver of the gulf coast. Connect With Our Guests Lew Childre Double D Oyster Facebook - https://www.facebook.com/doubledoysters Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by...

Bales Farm has been in the family for six generations and counting. Owned and operated by accomplished bass player and songwriter Barry Bales, his amazing wife Aliceson, and their son Marshall, the tight-knit family farm sells grass-fed, grass-finished beef, pastured pork, pastured poultry and plenteous free-range eggs. They have been selling direct-to-consumer for a decade through farmer’s markets and shipping, but especially post-covid. This episode touches on simple, sustainable home cooking, pivoting sales strategies during covid shut-downs, and even contains a bit of impromptu lyric rhyming. We know you’ll feel instantly welcomed onto their East Tennessee porch just like we did. Hearing about a small farm in the smoky mountains that knows their customers by name is healing to our souls, and we love the Bales’ goal of excellence as a small farm providing healthy, local meat to their neighbors. Processing Challenges Bales Farm found themselves facing some sudden hurdles in 2020, and their agile shift in focus to more direct sales, along with their incredible work ethic, got them through. Now in 2022, Andy and Barry discuss the unmet demand for meat processors and how it’s affecting many small farmers. (You know it’s bad when appointments with processors are getting re-sold on Craigslist). Despite the setbacks, which included a canceled music tour, Barry and Aliceson are grateful for a spacious place to thrive as a family even during the pandemic. They transitioned the business from selling about 75% of their product to chefs, restaurants and grocery stores, to now almost exclusively retail, which has taught them new methods and strategies. Timeless and Savory Recipes Aliceson’s blogs and recipes caught on like wildfire with friends and fans alike, and eventually led to a really well-made recipe book. Just like them, the recipes are all savvy, wholesome, down to earth and excellent. Aliceson found a way to explain southern-style classics in a way that even new food creators can access, combining common ingredients with generational wisdom. Family Dynamics Tackling things like pushing cattle as a family and running a farm as a married couple is not for the faint of heart. Barry and Aliceson share honestly about how they grew into the well-oiled machine that they obviously are now, and how it wasn’t without some stressful moments. Today’s Guests Barry and Aliceson Bales - www.balesfarmstn.com The Owners of Bales Farms are stewarding land that has been in the family since 1882; their son Marshall is the 6th generation to live and farm there. They employ regenerative agriculture and boast healthy animals on healthy soil. Connect With Our Guests Barry Bales www.balesfarmstn.com Instagram - https://www.instagram.com/balesfarms Facebook - https://www.facebook.com/BalesFarmsTN Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall Show Credits: Hosted by Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Easy Podcast Solutions Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services. The first firm of its kind, EATYALL uniquely builds chef communities on behalf of producer clients, leading to sustainable access to exclusive buying power and influence. Learn more at...

When’s the last time you went outside of your comfort (food) zone and tried a new flavor? Meals made with care bring powerful memories not just for first-time tasters, but also for the chefs who prepare them. For chef Dunia Borga, her journey from home baker to chef of La Duni restaurant and bakery in Dallas, Texas, has been shaped by her family, along with the countries and U.S. states she has called home. In today’s episode, Andy sits with Dunia in Playa Del Carmen, Mexico, for a seaside chat about her childhood in Colombia amidst exotic fruits and her grandmother’s one-of-a-kind European recipes, and her unique path to becoming a chef via Los Angeles, New York, and Dallas. Listen in for Dunia’s story of how her dishes are infused with the people, places, and passion within her. Latin American Flavor, By Way Of Europe A Taste Of Slovenia in Colombia. Hear Dunia recount her childhood in Colombia, spending time in the kitchen with her grandmother, who had grown up in Slovenia and was trained by a famous nun to make delicious, heavenly recipes from scratch. The Road More Traveled. From the fresh papaya in Colombia, to Los Angeles’ restaurants, to the highs and lows of living in Manhattan, to culinary school in Dallas, and touring pastry cafes in Europe, learn how each chapter of Dunia’s life enriched her recipes and shaped her mantra as a chef: “A little bit of me, for you.” Savoring Food in Places New and Old. In her early days, Dunia didn’t fully appreciate the unique foods of Colombia until she had moved away. She now prefers to “eat her way through every city” she visits, in an effort to experience local flavors to the full - a lesson that’s worth the few extra pounds! As chef of one of Dallas’ best restaurants, Dunia has kept family and memories close as she puts a bit of herself in every recipe she makes. And even during other careers and studies, her grandma’s recipes and her husband’s encouragement led her back to cooking as her first love. Catch Andy and Dunia’s full conversation in today’s episode, and keep it at Eatyall to meet more fascinating figures of the food industry. Today’s Guests Dunia Borga - www.laduni.com As the Co-owner and Executive Pastry Chef of La Duni in Dallas, Texas, Dunia Borga’s family-inspired baking background, management experience, and culinary education at Dallas College El Centro has forged La Duni’s Latin American cuisine and pastries with a European flair. From Colombia to Dallas, Dunia’s award-winning pastries are made with as much love as her grandmother’s inimitable apple strudel. Connect With Our Guests Dunia Borga La Duni Latin American Restaurant and Bakery Instagram - https://www.instagram.com/ladunilove https://www.instagram.com/ladunibakingstudio https://www.instagram.com/duniaborga Facebook - https://www.facebook.com/LaDuniLove Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services. The first firm of its kind, EATYALL uniquely builds chef communities on behalf of producer clients, leading to sustainable access to exclusive buying power and influence. Learn more at EATYALL.com.

Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

There’s nothing like a good encore! Today we’re bringing back the hits - episodes 11 and 12, in particular - to take you back on a memorable trip to Two Brooks Rice Farm with three of EATYALL’s favorite chefs and farmer Mike Wagner. Sitting with Andy are chefs Milton Joachim of Charred Steak and Oyster Bar in Ocean Springs, MS, Ryan Cassell of Fenian’s Pub in Jackson, MS, and John Cartwright of Rivertown Coffee in Florence, AL. Each of them chat about their visits to EATYALL Chef Camp and Two Brooks Farm, while Andy’s time with Mike Wagner reveals rice growing methods that improve local ecology and farming practices. Tune in for two of our most popular episodes rolled into one - packed with farms, fixings, and flavor! Farming And Rice And Everything Nice The Rice Growing Process. Hear Milton, Ryan, and John describe the rice processing steps they saw at Two Brooks, from the field to the combine to a rice color sorting machine that’s much cooler than the loose change sorter at Sharper Image. Best of all, the tech and technique are all driven by hands that care for the products that you eat. Home Grown Quality Assurance. Chef Ryan Cassell said that, as a chef, you’re always putting your heart and soul on the plate. Learn why it’s reassuring for him - and for you - that Two Brooks and other farms put that same effort into producing rice and other fresh, healthy ingredients. Live Healthily. Eat Dirt. Mike Wagner tells a story about a French wine merchant who tasted his vineyard’s soil to help determine the quality of his grapes - and Mike does the same for his rice products. Why? Listen in for the answer and more about how nutrient-rich ingredients always make better foods. Our guest chefs’ visit to Two Brooks Farm - all while braving muddy roads and thirsty mosquitoes to tell the tale during EATYALL Chef Camp - is a testament to Mike Wagner’s work to not just sustain, but build a healthy environment by growing food the right way. Settle in for this best-of episode - and enjoy more greatest hits in the coming weeks from your friends at EATYALL. Today’s Guests Chef Milton Joachim - www.charredos.com The Executive Chef at Charred: A Steak & Oyster Bar, Milton Joachim grew up cooking at his father’s seafood shop in New Orleans, before serving at some of the city’s premier restaurants. Relocating to Ocean Springs, Mississippi, and opening Charred in 2016, Milton infuses a southern, Creole flavor into the menu of Charred - voted Best Steakhouse at WLOX’s 2021 Gulf Coast Weekend online competition. Chef Ryan Cassell - www.fenianspub.com Since 2015, Ryan Cassell has served as General Manager and Executive Chef of Fenian’s Pub in Jackson, Mississippi, where he revamped the menu to feature meals made with fresh local ingredients. An alum of the University of Southern Mississippi, Ryan has built relationships with neighboring food producers to provide local flavor to Irish favorites like shepherd’s pie or fish and chips. Chef John Cartwright - www.rivertowncoffee.co A native of Corinth, Mississippi, John Cartwright opened Rivertown Coffee in Florence, Alabama, in 2004 - and quickly realized the value of serving food along with coffee. Teaching himself how to cook on-the-fly with the help of a few family recipes, Ryan now spends much more time in the kitchen than at the espresso machine, as he and Rivertown have helped create a close-knit restaurant community in Florence. Farmer Mike Wagner - www.twobrooksfarm.com Representing the 10th generation of his family’s farming legacy, Mike Wagner established Two Brooks Farm in Sumner, Mississippi, in 1992. While producing soy beans and rice on the farm, Mike developed health-conscious food products using eco-friendly farming management - processed, milled, and marketed with the help of his son and daughter. Connect With Our Guests Chef Milton Joachim Instagram - https://www.instagram.com/chef_milton_joachim Charred Steak & Oyster Bar Instagram -...

EATYALL Chef Camp has united chefs with fishermen, shrimpers, oyster farmers, local officials, and seafood experts over their shared love of the fragrant, flavorful seafood of Alabama. And what better way to wrap up this Chef Camp series than holding court with seafood royalty, so to speak? Today’s episode, the fourth and final installment from EATYALL Chef Camp, features two of Alabama’s best: chefs Jim Smith and Scott Simpson. After winning the Alabama Seafood Cook-off, both represented the state in The Great American Seafood Cook-Off, with Scott competing in 2021 and Jim winning it all in 2011. Hear their musings about seafood and Chef Camp, and read on for a recipe you’ll want to try for the holidays - or any day! Seafood Rewards Beyond The Awards The Road To Seafood Cook-Off Glory. Both chefs fell in love with seafood early on, and their stories inform not just their life’s work, but also the award-winning dishes they have served. Take a peek into their career paths before and after their cook-off competitions - from serving state governors to finding joy in training a new batch of passionate chefs. The People And Pride Behind Alabama Seafood. Jim and Scott share their takeaways from EATYALL Chef Camp, sharing their utmost respect for the Alabaman men and women who have harvested seafood for generations, and explaining why it matters where your ingredients come from. A Dish Served By Many Hands. As Chef Camp wraps, Jim and Scott tell Andy about the value of meeting other seafood professionals - seeing the excitement on their faces when preparing a dish from the seafood they provided. As Scott says, you’re thinking of the person behind the product; learn why that is the right mindset for restaurants and their patrons. The future is very bright for Alabama’s seafood industry from what Jim and Scott saw and tasted at EATYALL Chef Camp. Although this episode wraps up the seafood series, here’s a parting gift for you: Jim’s recipe for oyster dressing provided below! Bring a little homegrown Alabama flavor to your holidays, and check back with EATYALL for the next great sustainable food story. Chef Jim Smith’s Oyster Dressing Recipe Cornbread 4 eggs 2 cups buttermilk 1 cup whole milk ¼ cup melted butter, at room temperature 3½ cups fresh cornmeal, sifted ½ cup all-purpose flour, sifted 4 teaspoons baking powder 2 teaspoons salt Preheat oven to 450 degrees and place two 9-inch cast iron skillets in the oven. Preheating the skillets helps the bread cook evenly, develops a crust, and makes removal of the bread easier. In a mixing bowl, lightly beat the eggs with a whisk and then add the buttermilk, milk and butter. Set the wet ingredients aside. In a large mixing bowl, whisk the cornmeal, flour, baking powder and salt until evenly mixed. Using a rubber spatula, slowly pour and mix the wet ingredients into the dry and combine. Carefully remove the preheated cast iron skillets from the oven and coat heavily with pan spray. Equally divide the batter between the two pans and quickly return to the oven. Bake for 25 to 30 minutes or until done and let cool. Dressing Vegetable oil ½ pound (2 cups) Conecuh sausage, diced fine Cajun mirepoix, diced fine (1 medium onion, 1 medium green bell pepper and 2 ribs of celery) 8 cups crumbled cornbread (The cornbread recipe above yields 12 cups.) 2 tablespoons melted fat, melted (bacon, duck, butter or shortening) 2 eggs, lightly beaten 2¼ cups chicken stock 2 tablespoons picked fresh thyme, stems removed 2 tablespoons chopped flat leaf parsley 24 shelled oysters, liquor reserved ¼ cup reserved oyster liquor Salt and black pepper to taste Preheat oven to 375 degrees. Lightly coat a medium sauté pan with vegetable oil and render the sausage under high heat until it has browned. Reduce the heat to medium, add the Cajun mirepoix to the pan and sauté until the vegetables are translucent. Becareful not to brown the mirepoix. Remove the mixture from the pan and let...

Being a chef is a challenging, rewarding job - why does a person choose it as a profession, and how has Covid affected chefs today? Friends and fellow chefs Jim Thomson and Patrick Horn take time during EATYALL’s Chef Camp to name the family and foods that guided their careers, and discuss how the pandemic has affected their corner of the food industry. In episode 3 of a 4-part seafood series at EATYALL Chef Camp, Andy invites Jim and Patrick to spill their shared cooking history, list the goods and ingredients they miss during Covid supply shortages, and try a different kind of grilling: answering lightning round questions! Listen in on this chef chat - it’s more fun than you can shuck an oyster at. Being A Seafood Chef In The Time Of Covid Early Days In The Kitchen. From Patrick mentoring Jim years ago at Satterfield’s Restaurant in Birmingham, Alabama, to reminiscing at 2021 Eatyall Chef Camp, both chefs have formed a lasting friendship over their shared passion for seafood, which began as kids when the “chicken” their parents gave them was actually shrimp and frog legs! Two Chefs Walk Into A Chef Camp... Patrick is currently at Automatic Seafood in Birmingham, Alabama, while Jim cooks for SMO Table in Orlando, Florida - and while they serve seafood every day, find out new things they’ve learned at Chef Camp, including oyster shucking exploits and the people and age-old skills behind them. Covid Challenges and Choice Questions. How does a restaurant make do without to-go boxes or key ingredients? Patrick and Jim give examples of improvising recipes and supplies during the pandemic, before Andy puts them to the test during the lightning round - where choosing between biscuits and cornbread may be harder than you think. After childhoods spent licking spoons in the family kitchen and being tricked into eating frog legs, Patrick and Jim have turned early memories into a lifelong pursuit of preparing top-notch seafood and passing on their craft to up-and-coming chefs. Check out today’s episode on our guest chefs’ humble beginnings and future goals, and stick with EATYALL for the upcoming seafood series finale from Chef Camp! Today’s Guests Chef Jim Thomson - https://smotable.com Jim Thomson trained in Culinary Arts at Virginia College in Birmingham, Alabama, before working at Satterfield’s Restaurant, where Chef Patrick Horn took him under his wing. Serving as a sous chef, catering chef, and food consultant during his career, Jim is currently a chef at SMO Table, which provides personal chefs to prepare, cook, and serve meals for client events. Chef Patrick Horn - https://www.automaticseafood.com A graduate of Culinard Culinary School in Birmingham, Alabama, Patrick Horn held the positions of sous chef and executive chef at Satterfield’s Restaurant. While there, Patrick mentored Jim Thomson before accepting his current role at Automatic Seafood - an upscale casual dining experience in Birmingham. Show Sponsors: Alabama Gulf Seafood https://eatalabamaseafood.com Instagram -https://www.instagram.com/alseafoodFacebook -https://www.facebook.com/AlabamaSeafood Gulf Shores and Orange Beach Tourism https://www.gulfshores.com Instagram -https://www.instagram.com/VisitALBeachesFacebook -https://www.facebook.com/GulfShoresOrangeBeachTourism Connect With Our Guests: Chef Jim Thomson Instagram - https://www.instagram.com/thomsonjim SMO Table Instagram -https://www.instagram.com/SMOtableFacebook -https://www.facebook.com/smotable Chef Patrick Horn Instagram -https://www.instagram.com/chef_ph Automatic SeafoodInstagram -https://www.instagram.com/automaticseafoodFacebook -https://www.facebook.com/AutomaticSeafood Connect With EATYALL: https://eatyall.com Instagram -https://instagram.com/letseatyallFacebook -https://facebook.com/letseatyallTwitter -https://twitter.com/letseatyallLinkedIn -https://www.linkedin.com/company/letseatyallYouTube -https://youtube.com/letseatyall Show Credits: Hosts are Andy &...

Who watches over the seafood-rich waters of South Alabama? Meet Colonel Scott Bannon, the man who polices the seas - though at EATYALL Chef Camp, the nickname “Andy Griffith” caught on for good reason: Scott knows and cares about the people who fish under his protection. In part 2 of our 4-episode seafood series from EATYALL Chef Camp, Scott offers his unique perspective on the seafood industry: the hard work of his Marine Resources Division, the gear and grit behind fishing and shrimping, and his unforgettable first taste of seafood in the Coast Guard. Tune in and give kudos to Scott and Andy: they pulled off this episode while surrounded by freshly cooked seafood! Protecting The Water And Wildlife of South Alabama Colonel, Director, Seafoodie. Having served with Alabama’s Marine Resources Division since the 1990’s, Scott is in charge of every vessel across 1,300 square miles - but the community is just as important to him as his duties. Listen as he breaks down his daily tasks, and praises the enforcement officers and scientists who monitor and protect the local seafood industry. Fishing And Shrimping 101. Scott asserts that no one works harder than the seafood industry, and it’s tough to argue. From million dollar boats and gear to spending a month or more at sea, Scott highlights the commercial fishermen who toil to process and deliver fresh seafood to your local market. A Career At Sea. Growing up in Appalachian Kentucky, Scott had never tried seafood until he joined the Coast Guard - but after his first fish taco, he’s been hooked ever since. Hear Scott muse about his favorite seafood experiences, from enjoying oyster po boys washed down with sweet tea, to looking after the South Alabama waters and the people there who catch, eat, sell, and cook seafood. Andy joked that he made it through a whole interview with a law enforcement officer without being cuffed! But despite his title, Scott sees his role as a calling, not a job. Soak up more of his humble outlook in today’s podcast, and watch for upcoming episodes from EATYALL Chef Camp for more of what Scott calls the greatness of South Alabama. Today’s Guest Scott Bannon, Marine Resources Division Director - https://www.outdooralabama.com/about-us/marine-resources-division Since his childhood in Louisville, Kentucky, Scott Bannon has served as a policeman and conservation enforcement officer, before joining the Coast Guard and achieving the rank of Master Chief Petty Officer. Since 2017, Scott has served as Director of Alabama’s Marine Resources Division - managing the professionals and resources that sustain South Alabama’s seafood industry. Show Sponsors: Alabama Gulf Seafood https://eatalabamaseafood.com Instagram - https://www.instagram.com/alseafood Facebook - https://www.facebook.com/AlabamaSeafood Gulf Shores and Orange Beach Tourism https://www.gulfshores.com Instagram - https://www.instagram.com/VisitALBeaches Facebook - https://www.facebook.com/GulfShoresOrangeBeachTourism Connect With Our Guest Scott Bannon Marine Resources Division - Alabama Instagram - https://www.instagram.com/alabamamarineresources Facebook - https://www.facebook.com/AlabamaMarineResourcesDivision Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

What five-star menu would be complete without seafood? Nothing beats a good lobster tail, baked salmon, or shrimp gumbo. But let’s think a bit smaller. That’s right: today it’s all about the oyster! In this first episode of a 4-part series centered on seafood, Andy chats with Joe Ingraham of Admiral Shellfish Company based in Fort Morgan, Alabama. Their sitdown, during the EATYALL Chef Camp, brought over a dozen chefs and farmers together to encounter seafood from a ground-floor, all-angles perspective. Listen in for a fascinating look at a comeback that Auburn football would be proud of - the reemergence of the oyster in Alabama’s waters. Farming the Oyster: The Mighty Mollusk Over 30 Years Of Aquaculture. Guest Joe Ingraham, born and raised near New Orleans in North Shore, Louisiana, brings three decades of ecological and culinary expertise on marine wildlife and ecologically-friendly seafood. Hear about his history with oysters, from trying them in New Orleans’ French Quarter as a kid to farming them today. The Fall And Rise of Alabama Oyster Reefs. Joe recounts how Alabama lost 80% of its natural oyster reefs to construction projects in the past century. But thanks to the work of local farmers, commercial oyster farms, and Auburn University, oysters are repopulating the gulf coast, purifying its waters, and rebuilding the long-lost reefs. The Unified Oyster Farm Community. Oysters are only as delicious as the conditions they grow in. Andy and Joe touch on factors like water salinity’s effect on oyster flavor and natural threats to oyster harvests, while praising the teamwork of Alabaman farmers to improve the marine environment and rebuild a thriving oyster industry. When it comes to oysters, Joe has many pearls of wisdom (pun intended), and is the perfect guest to kick off this EATYALL Camp series. Tune in to part one now, and stick with EATYALL for the rest of this series on enjoying safe, sustainable seafood from Lower Alabama. Today’s Guest Joe Ingraham, Admiral Shellfish Company - https://admiralshellfishcompany.com Growing up in the rich food and culture of New Orleans, Joe Ingraham is Farm Manager at Admiral Shellfish Company in Fort Morgan, Alabama. A graduate of University of South Alabama, Joe worked with Dauphin Island Sea Lab before joining Admiral Shellfish Company, bringing a depth of knowledge - and love for - the aquaculture of the Gulf Shores. Show Sponsors: Alabama Gulf Seafood https://eatalabamaseafood.com Instagram - https://www.instagram.com/alseafood Facebook - https://www.facebook.com/AlabamaSeafood Gulf Shores and Orange Beach Tourism https://www.gulfshores.com Instagram - https://www.instagram.com/VisitALBeaches Facebook - https://www.facebook.com/GulfShoresOrangeBeachTourism Connect With Our Guest Joe Ingraham Admiral Shellfish Company Instagram - https://www.instagram.com/admiralshellfishco Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

Ever look at the food you buy and wonder how it made its way to you? From children’s lunches to candy bars, peanut butter is a must-have in many pantries - and it’s carefully cultivated and crafted with pride on its way to your taste buds. That’s why, in this episode that concludes a two-parter about peanuts, Andy interviews chef Michael Marshall and Donald Chase of Chase Farms - a family farm in Georgia that grows peanuts in ways that enrich the environment as well as your next meal. Warning: sudden cravings for a good old PB and J may occur! The Great Georgia Peanut Adventure, Part 2 Peanut Farming Wrap-Up. Following Andy and Michael’s visit to Chase Farms in EATYALL episode 53, they join Donald Chase to hear his story and share what they’ve learned about the process of peanuts - including why the care behind the harvest is just as important as the final product on your shelf. A Brief History Of The Peanut. From South America to Africa to the United States, the peanut has adapted over time to become a key ingredient in everything from sandwiches to smoothies...yet as Donald explains, its usefulness actually begins on the farm. Knowing Where Your Food Comes From. Michael cites consistency of ingredients as his greatest challenge as a chef, and why he values food producers who always offer the same high-quality ingredients. Find out how Chase Farms strives for such consistency by producing peanuts with proven methods that also benefit the environment The “Stump A Chef And Farmer” Lightning Round. Andy quizzes Michael and Donald on the hard questions: Cats or dogs? Favorite beverage? Preferred steak? Hear their hot-take answers - including favorite snacks that may or may not involve peanuts - and the delicious wins they each want to celebrate one year from now. While Michael and Donald represent two distinct parts of the food industry, their stories and values align across sprouting fields and menu selections. Dip some apple slices in peanut butter while you listen in, and stick to EATYALL to hear more stories of passionate people making and serving better meals. Today’s Guests Michael Marshall, 7 Myles Craft Dining - https://7mylescraftdining.com/ Michael Marshall is the Chef and Owner of 7 Myles Craft Dining, a cooking service that serves 3-course meals for in-home dining and special events. As a graduate of Le Cordon Bleu Culinary School For Performing Arts in Pasadena, California, Michael relishes putting a modern spin on old dishes - surprising customers and expanding their tastes with restaurant-caliber dining in their home or venue. Donald Chase, Chase Farms Donald Chase is the Owner of Chase Farms in Macon County, Georgia, working alongside his wife and parents. Their farm grows and harvests peanuts, poultry, corn, and more, with the Chase Farms Market offering fruits and vegetables to consumers each June-July. Show Sponsor: Peanut Butter Lovers https://peanutbutterlovers.com/ Instagram - https://www.instagram.com/peanut.butter.lovers Facebook - https://www.facebook.com/southernpeanutgrowers Connect With EATYALL: https://eatyall.comInstagram -https://instagram.com/letseatyallFacebook -https://facebook.com/letseatyallTwitter -https://twitter.com/letseatyallLinkedIn -https://www.linkedin.com/company/letseatyallYouTube -https://youtube.com/letseatyall The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

One hundred years ago, George Washington Carver saw what few others did at the time: the simple power of the peanut. Today, the little legume that could is used in hundreds of dishes - but its ability to enrich the soil with nitrogen between growing other crops make the peanut versatile and sustainable. Those two words also describe the culinary approach of today’s guest Michael Marshall, Chef and Owner of 7 Myles Craft Dining in Fayetteville, GA. In this episode - the first in a two-part series - Andy and Michael talk sustainability and simplicity at 7 Myles and in the food industry, before paying a visit to Donald Chase at Chase Farms to discover the peanut’s many farm-to-table benefits. The Great Georgia Peanut Adventure 7 Myles Craft Dining. When the pandemic hit in early 2020, Chef Michael Marshall seized the chance to build a business that serves Michelin-quality food in your own home. Learn about his lifelong chef’s journey from Mississippi to California to Georgia, and how the name 7 Myles pays tribute to his father. Sustainability: Not Just A Trend. Michael explains the food industry’s shift back to using simpler, fresher ingredients, growing vegetables onsite and even breeding and releasing tuna eggs back into the ocean - all to sustain their food sources. A Chef, A Farm, And A Peanut. As Andy says, peanuts are a bit like shrimp as Bubba describes them in Forrest Gump - they can be enjoyed in so many ways! But how do peanuts actually make it into a jar, a can, or a bag at baseball games? Andy takes Michael to Chase Farms to find out the tasty truth. Chase Farms’ Peanut Process. Andy and Michael find 140 acres of peanut crops at Chase Farms, as Donald demonstrates firsthand how peanuts not only factor into the foods we love, but also fertilize the soil for other crops - a win-win! The peanut is just one of many foods that introduce chefs and restaurant professionals to their local farms - but today’s episode is only half the story. Tune in today, and catch part 2 next week, as EATYALL gives you more great content on the food industry relationships that bring ethical, flavorful meals to the table. Today’s Guests Michael Marshall, 7 Myles Craft Dining - https://7mylescraftdining.com/ Michael Marshall is the Chef and Owner of 7 Myles Craft Dining, a cooking service that serves 3-course meals for in-home dining and special events. As a graduate of Le Cordon Bleu Culinary School For Performing Arts in Pasadena, California, Michael relishes putting a modern spin on old dishes - surprising customers and expanding their tastes with restaurant-caliber dining in their home or venue. Donald Chase, Chase Farms Donald Chase is the Owner of Chase Farms in Macon County, Georgia, working alongside his wife and parents. Their farm grows and harvests peanuts, poultry, corn, and more, with the Chase Farms Market offering fruits and vegetables to consumers each June-July. Show Sponsor: Peanut Butter Lovers https://peanutbutterlovers.com/ Instagram - https://www.instagram.com/peanut.butter.lovers Facebook - https://www.facebook.com/southernpeanutgrowers Connect With EATYALL https://eatyall.comInstagram -https://instagram.com/letseatyallFacebook -https://facebook.com/letseatyallTwitter -https://twitter.com/letseatyallLinkedIn -https://www.linkedin.com/company/letseatyallYouTube -https://youtube.com/letseatyall The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

What does a chef do with veal at a 5-star restaurant? Chef Marcus Daniel guides us through his veal-centric menu that leaves us mesmerized and satisfied. This episode is recorded live in Roanoke, Indiana at Joseph Decuis, a five star dining experience tucked away in this charming Indiana hamlet. We just finished a dinner of veal - three ways. I’d never had veal like this before, and put simply: it was epic. After touring Strauss Feeds and veal farms (managed by Midwest Veal, LLC) all day guided by Steve Anderson, president of Midwest Veal, LLC, Chef Marcus Daniel served us a mind-blowing veal dinner. Without giving away the show, you’ll be lured into listening when you hear that Chef Marcus made Veal Tartare, Veal Kofta Lettuce Wraps and a Veal Chop with root vegetables. You’ll hear us talk through each of the dishes. You’ll also learn why veal is a protein that is relevant, accessible and important for today’s restaurant menus, regardless of restaurant concept or menu format. Finally, you’re sure to be impressed by our audio tour of Joseph Decuis, an award-winning restaurant hiding in small town America. And of course, you don’t want to miss our Lightning Round where you’ll really get to know our guests. It’s one of our best yet! Show Sponsor: National Veal Promotion - Discover DeliciousNational Veal Promotion on Facebook National Veal Promotion on InstagramThis episode was made possible through a partnership with theBeef Checkoff Connect with our Guests: Steve Anderson from Midwest Veal, LLC and Strauss Feeds - https://www.facebook.com/StraussFeeds/ Chef Marcus Daniel from Joseph Decuis Joseph Decuis Restaurant on Instagram Joseph Decuis on Facebook Connect with EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

What really happens in modern veal farming? How does it work? What are the animals really like? In Episode 51 of the EATYALL Podcast, you’ll uncover the skinny on these well fed cows Andy & Marianna go behind the scenes on veal farms in Indiana with Chef Marcus Daniel, Executive Chef at Joseph Decuis in Roanoke, Indiana. We begin our tour understanding why food and nutrition is so critical to veal quality. It’s a bit of a deep dive into animal nutrition starting with a tour led by Steve Anderson and his team at Strauss Veal Feeds. There we learn all about what veal cows eat and how their feed mix is made, which is sure to impress you! You’ll hear how sustainable the industry really is, including using a byproduct from the dairy industry - protein rich cheese whey - to nourish the cows. Throughout the rest of our tour day, Chef Marcus Daniel drives with us into the heart of Indiana to visit veal farms and see the veal cows up close. In the veal industry, a lot of innovation, research and thoughtfulness has gone into transforming animal welfare over the past two decades. Veal farming hardly resembles historic practices that originally came to the United States from Europe. Animal housing is considerate of the animals age and safety needs, cows’ innate herding habits and best practices for optimal animal health and happiness while they grow from just a few days old to upwards of 500 lbs at harvest weight. By visiting with the animals’ caretakers at veal farms that specialize in nurturing animals at various stages of their life, we unpack modern veal farming and learn firsthand the elements of veal farming that result in tasty, protein-packed veal on our plates. If you enjoyed this episode, please join us on Episode 52 as we enjoy a three course veal dinner and discuss more adventurous ways to cook veal with Chef Marcus Daniel at his restaurant, Joseph Decuis. Show Sponsor: National Veal Promotion - Discover DeliciousNational Veal Promotion on Facebook National Veal Promotion on Instagram Connect with our Guests: Strauss Fees - https://www.facebook.com/StraussFeeds/ Chef Marcus Daniel from Joseph Decuis Joseph Decuis Restaurant on Instagram Joseph Decuis on Facebook Connect with EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

In Episode 50 of the EATYALL Podcast, we dive deep into a family beef operation with a farm family who’s working together raising grass fed beef right smack in the middle of America -- Oklahoma. Host Andy Chapman said, “One of my favorite things David said was ‘farming as a lifestyle makes a bad business, but farming as a business can make a great lifestyle.’ I love that because if you can’t stay in business, you lose the lifestyle... and if you have a great business of any type, I believe you can craft a lifestyle around that. David and Amy Bachman share how they chose to focus on grass fed beef, how they learned how to produce grass fed beef with superior flavor and marbling and how they manage their ship-direct farm to table beef operation day to day. In this episode, you’ll learn about: What it’s like to marry into a farm familyHow farming as a business can make a great lifestyleFarm stewardship Farming misconceptionsDifferent types of beef farms and what distinguishes conventional versus “grass fed” beefThe ever popular “Lightning Round” Show Sponsor: EATYALL Chef Care Package Program Connect with our Guest: https://bachmanfamilyfarms.com/https://www.instagram.com/bachmanfamilyfarmshttps://www.facebook.com/bachmanfarmsbeef/ Connect with EATYALL: https://eatyall.com/ https://findfamilyfarms.com/ Instagram -https://instagram.com/letseatyall Facebook -https://facebook.com/letseatyall Twitter -https://twitter.com/letseatyall LinkedIn -https://www.linkedin.com/company/letseatyall The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL provides training & culinary support to the global community of chefs on behalf of food farmers and producers, so they can achieve generational sustainability, chefs can serve award-winning food and consumers can access healthier food options.

In this episode of the EATYALL Podcast, we’re recording at Local Feed, a restaurant in Georgetown, Kentucky, about 11 miles north of Lexington. Local Feed is owned and operated by Chef Justin Thompson. After spending the morning on the Hall’s family beef farm nearby, Chef Johnny Streetman and Chef Justin Thompson discuss everything from staffing shortages to the similarities between chefs and beef farmers. Justin Thompson, a 25 year veteran of the restaurant industry, also shares some really sage advice about his hiring methods in this crazy season. The group also wraps up their farm tour by discussing the importance of knowing where your food comes from - and how it gets from one place to another. Show Sponsor: Kentucky Beef Council websiteinstagram.com/kybeef Connect with our Guests: @hallsteadfarmsandmeats on IG and FB@local_feed on IG Connect with EATYALL: https://eatyall.com/ Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

In this episode, you’ll learn how Hallstead Farms & Meats grows beef for the global beef supply chain while also operating a local freezer beef business. We're touring and recording at Hallstead Farms & Meats farm property near Georgetown, Kentucky with Chefs with local chefs, Johnny Streetman and Justin Thompson as well as Katelyn Hawkins from the Kentucky Beef Council. Farmer Amanda Hall will share how her family transformed their property with an innovative layout that transformed their 220 acres into a string of connected pastures and water sources that support an aggressive rotational grazing program. The way their land use supports optimal animal health and responsible land use is sure to impress you! If you’re wondering what goes into raising beef that most typically ends up on the plate in your restaurant or home, this episode is for you. You’ll hear what family farms look like that make up the “beef industry.” From the grasses they grow and rotational grazing patterns to animal and land management and from genetics to cattle breeds, Amanda Hall knows it all. Plus, you’ll notice the importance of docile cattle in their operation and how they farm with their young daughter Charli in tow. Finally, you’ll hear a refrain from Episode 46 where we introduced the Beef Quality Assurance program, a national program that raises consumer confidence by certifying beef producers in proper management techniques and a commitment to quality in every phase of beef production. In this episode we’ll learn more about how BQA provides a framework for this family farm to produce safe, top quality beef. Resources: Link to Episode 46 re: Beef Quality Assurance Learn more about Beef Quality Assurance program Show Sponsor: instagram.com/kybeef Connect with our Guests: @hallsteadfarmsandmeats on IG and FB@local_feed on IG Connect with EATYALL: https://eatyall.com/ Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.