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.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.

EATYALL Podcast

54 - What Does it Take to Grow a Jar of Peanut Butter?

53 - We’re Going Nuts for Peanuts in Georgia with Chef Michael Marshall

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 Delicious National Veal Promotion on Facebook National Veal Promotion on Instagram This episode was made possible through a partnership with the Beef 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. 

52 - Why Veal is Relevant Right Now with Chef Marcus Daniel and Steve Anderson

51 - What’s the Veal Industry Really Like with Chef Marcus Daniel

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 family How farming as a business can make a great lifestyle Farm stewardship  Farming misconceptions Different types of beef farms and what distinguishes conventional versus “grass fed” beef The ever popular “Lightning Round” Show Sponsor:  EATYALL Chef Care Package Program Connect with our Guest:  https://bachmanfamilyfarms.com/ https://www.instagram.com/bachmanfamilyfarms https://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.

50 - Grass Fed Beef Done Right with Amy & David Bachman from Bachman Farms in Oklahoma

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 website 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.

49 - Sit Down interview with Chef Jason Thompson, Chef Johnny Streetman & Beef Producer Amanda Hall

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. 

48 - Amanda Hall from Hallstead Farms Takes Us on a Tour “Around the Farm” on Their Kentucky Beef Farm with Andy Chapman

This is the 3rd and final episode recorded live from the Hudson Valley region of New York. In this episode, we go behind the scenes of two different farm tours featured on our previous two episodes. This behind-the-scenes format is among our most popular In it, you’ll hear the sounds of the farm in the background as our host, Andy Chapman, and Chef Chris McDade , chef / owner at Popina in Brooklyn, NY, tour the farms and learn first hand about New York beef production at Thunder View Farms & Walbridge Farm. This episode is jam packed with valuable information like how these farms are protecting the environment, making the best decisions for the care of their cattle and why they farm in the first place. Next week, we’re headed to a family beef farm in Kentucky… Show Sponsor:New York Beef Councilwww.nybeef.org@newyorkbeefcouncil on Instagram Connect with our Guests:  http://www.thunderviewfarms.com/ Thunder View Farms on Instagram Walbridge Farm on Facebook Chef Chris McDade’s Restaurant, Popina in Brooklyn, NY Chef Chris McDade on Instagram 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 serves the food and farm community with effective chef outreach services.

47 - Around the Farm with New York Beef Producers & Chef Chris McDade

On this episode, we’re touring Doug Giles’ Walbridge Farm in Millbrook, New York with Chef Chris McDade and his family. Doug is a multi-generation farmer who raised his boys on the farm. We learned about how his decision to come work for an 80-year-old farmer turned him into a farm owner over a decade ago. He shared his journey showing and raising registered Angus breed cattle. It was fascinating to hear how he decided to start growing out his own beef. You see, when you are a “cow calf” operation seeking to develop the very best genetics - like Doug is - “you don’t know how good you are, or if the decisions you are making are working.” This revelation led him to grow out his own steers and start a farm store to sell what he harvested to consumers and restaurant owners, so he could improve his genetics to be the best they could be. In this episode you’ll learn:  What is Beef Quality Assurance (BQA) and why does it matter to everyone?  Why can we be confident in the safety of our beef supply from farm to table?  What keeps this farmer going in the beef industry?  What farmers feed their families.  Why do genetics matter to animal welfare and your plate How chefs and farmers can work together better The Lightning Round Show Sponsor:New York Beef Councilwww.nybeef.org@newyorkbeefcouncil on Instagram Connect with our Guests: Walbridge Farm on Facebook Chef Chris McDade’s Restaurant, Popina in Brooklyn, NY Chef Chris McDade on Instagram 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.

46 - New York Beef Tour at Walbridge Farm with Chef Chris McDade

In Episode 45 of the EATYALL Podcast, we’re kicking off our 8 show BEEF SERIES with a trip to Thunder View Farms in the Catskill region of New York. We’d never explored New York agriculture up close and personal beyond a trip to the Union Square Greenmarket in Manhattan. That all changed this summer when we crossed the Hudson River one foggy morning and drove up the Catskills to visit with father and son, Richard and Ric Coombs, along with their families at Thunder View Farms. This tour gave us a fresh perspective into how well farming can coexist with one of the largest cities in the world. Seeing is believing, and this multi-generational family farm operation is doing tremendous work to make sure their thriving environment continues to benefit generations to come -- all while producing some of the best beef we’ve ever tasted. Chef Chris McDade, owner and chef at Popina in Brooklyn, NY joined us for our tour, along with his wife Natalie and son, Gus. We all learned to think more about where our water comes from, to appreciate the care that goes into our water quality and to recognize how critical clean water is to our lives. Thanks to the leadership of the Coombs family, beef farmers in the New York City Watershed have improved water quality for New Yorkers such that New York City has some of the best water quality in the world. In this episode, you’ll learn about:  Water conservation and water quality  How water goes from this farm to the New York City water supply in under 48 hours -- exclusively using gravity to move it!  How beef farming and environmental improvements can co-exist How chefs and farmers can work together better.  The ever-popular Lightning Round Show Sponsor: New York Beef Councilwww.nybeef.org@newyorkbeefcouncil on Instagram Connect with our Guests:  http://www.thunderviewfarms.com/ Thunder View Farms on Instagram Chef Chris McDade’s Restaurant, Popina in Brooklyn, NY Chef Chris McDade on Instagram 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.

45 - Beef Farming in New York with Chef Chris McDade at Thunder View Farms

Welcome to a new SERIES focused on BEEF PRODUCTION! We’ve been on the road a bit this summer, we’re glad to be back on the podcast bringing you a series of podcasts over the next EIGHT episodes that focus on one of our favorite topics, BEEF. In today’s episode, Marianna and Andy Chapman will share: What to expect in the BEEF Series - where we’re going and what topics we’ll cover Why we love beef What we discovered as we dove deep into the beef industry across many states Why reality didn’t match what we’ve been seeing in the media and we remain confident in beef. 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 serves the food and farm community with effective chef outreach services.

44 - The Beef Series Preview with Marianna & Andy Chapman

Live from Biloxi, Mississippi, this episode brings Chef Austin Sumrall, Executive Chef at White Pillars Restaurant & Lounge and James Beard Award Nominee to the table with Anita Arguelles from French Hermit Oyster Co. Arguelles gives us a peek behind the scenes of their oyster farm operation and shares how their premium “French Hermit” oysters are grown in the waters off of Deer Island on the Mississippi Gulf Coast. Chef Austin explains the value of using an ingredient that is grown approximately two miles from his acclaimed beachfront restaurant. Also, in Episode #43 of the EATYALL Podcast, you’ll hear about... Oysters and champagne on a boat Why relationships matter, and how the one between the farmer and the chef can set up your business for success. The Lightning Round with answers from both Chef and Farmer Connect with our Guest: https://frenchhermitoyster.co/ @thefrenchhermit @chef_sumrall  @white_pillars Show Sponsor:  EATYALL Chef Care Package Program  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 serves the food and farm community with effective chef outreach services.

43 - Chef Austin Sumrall with Oyster Farmer Anita Arguelles: Keeping Your Menu Fresh

Chef Kisha Moore, owner and pastry chef at Hummingbird Macarons in Norfolk, Virginia, was the first chef to visit the new EATYALL House in Ocean Springs, Mississippi. During her visit, we had some fantastic adventures, but we didn’t get a podcast recorded while she was visiting. Never fear, we caught up with Kisha once she was safely back in Virginia for an incredible interview. Building on my previous interview with Kisha in Episode 31, I asked Kisha about working on your business, not just in your business, and she had a LOT of wisdom and a very interesting approach to share about developing employees that will benefit all of our listeners who want to be more than just an “operator” of a business. We also discuss the idea that “I can make it taste just as [good] as with a cheaper ingredient.” Kisha says, “I know that I would not do anything less than” because she wants to provide the best experience for her customers - and every detail matters, including top-quality ingredients. Kisha recaps her time with us at the EATYALL House where she enjoyed some rest and relaxation as well as time doing recipe development and taste testing of new ingredients. Listen and subscribe for this episode and all of our other adventures with chefs and farms. Summary of this episode with Chef Kisha Moore: Recap of the visit to Ocean Springs Why unplugging is so important for creativity  Accountability for employees and how that leads to success for your business The Lightning Round - Part #2  Show Sponsor:  EATYALL Chef Care Package Program  Connect with our Guest:  http://www.hummingbirdmacarons.com/ https://www.instagram.com/hummingbirdmacarons/ 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 serves the food and farm community with effective chef outreach services.

42 - Chef Kisha Moore: Working ON Your Restaurant Not Just IN Your Restaurant

In Episode #41 of the EATYALL Podcast, we dive back into the world of agriculture in my interview with Samantha McLeod, Executive Director of the Georgia Pecan Growers Association. Our visit unfurls a lot of pecan specific stories about why these Georgia grown nuts are so flavorful and sold at such a premium - “all nuts are not created equal.” We also hear from Samantha about what sampling chefs can look like and why it’s important, even during a pandemic because “taste buds don’t lie.” She also talks about an international visit where she learned that some chefs around the world aren’t versed on pecans and how they initially confused them with other nuts.  Later in the episode we hear about feedback Samantha got from her producers after their EATYALL Chef Care Package was distributed to pastry chefs, and you’ll get to hear which question in the Lightning Round was answered, “throwing a burrito!”  Connect with our Guest:  GeorgiaPecan.org  https://instagram.com/georgiapecangrowers  https://facebook.com/GeorgiaPecanGrowersAssociation/    Show Sponsor:  EATYALL Chef Care Package Program   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.

41 - Why Sampling Matters with Samantha McLeod from Georgia Pecan Growers

In episode #40 of the EATYALL Podcast, Andy Chapman visits with Chefs Tonya Mays and Chef Brittany Garrigus-Cheatham. After hearing the origin stories that sent these two culinary champs into the kitchen as professional chefs. Brittany and Tonya  share how their worlds have changed in the last year but also how they are adapting and implementing new plans for 2021. They also share about how they used the Georgia pecans they received in the first round of EATYALL Chef Care Packages that we sent late last year and how this sampling program can impact chefs.  Finally, we have one of the best Lightning Rounds ever in the history of the EATYALL Podcast rounded out when Brittany and Tonya share some big plans for 2021.  Show Sponsor:  EATYALL Chef Care Package Program  Connect with our Guests:  @kismet_ky Kismet - Chef Tonya’s Restaurant  @_tonyamays - Tonya Mays on Instagram @bsugar88 - Brittany Garrigus-Cheatham on Instagram @TheDegaDarling - Brittany’s new project 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.

40 - Pastry Chefs Tonya Mays and Brittany Garrigus-Cheatham

Discussions with chefs, food farmers and makers and other culinary influencers about the concept of thoughtful sourcing. Hosted by Andy Chapman, founder and Chief Executive Officer at EATYALL.

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EATYALL Podcast

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