This week's guests are Emma Jagoz & Jason James of Moon Valley Farm a small scale, woman owned farm and CSA in Baltimore County Maryland.

Origins

Emma Jagoz & Jason James, Moon Valley Farm

Mary Sue Milliken is an American chef, restaurateur, cookbook author, and radio and TV personality working mostly on Latin cuisine in the United States.

Mary Sue Milliken

Joan Nathan is the author of eleven cookbooks including her latest work, “King Solomon’s Table: a Culinary Exploration of Jewish Cooking from Around the World,” released by Alfred P. Knopf in April 2017. Her previous cookbook, “Quiches, Kugels and Couscous: My Search for Jewish Cooking in France” (Knopf), was named one of the 10 best cookbooks of 2010 by NPR, Food and Wine, and Bon Appétit magazines. She is a regular contributor to The New York Times and Tablet Magazine.

Joan Nathan

Rona Kobell is a science editor and writer with Maryland Sea Grant, where she produces the magazine Chesapeake Quarterly. She’s been covering the Chesapeake Bay for 14 years, starting at the Baltimore Sun and then at the Chesapeake Bay Journal.

Rona Kobell of Maryland Sea Grant

The Baltimore Sun has called Caleb Stine the “lynchpin of the Baltimore folk scene.” Like his Baltimore home, Stine keeps the music honest– hardworking, genuine, and unafraid to tell it like it is. To date, Stine has released over ten albums, scored music for films, acted Off-Broadway, gargled Sangria on the streets of Madrid, and played guitar with Vieux Farka Toure.

Caleb Stine

Julia Feder brings two decades of experience with non-profit institutions and program oversight to her work as Executive Director of FRESHFARM. As a strategic storyteller, community builder, and activator of sustainability efforts, Julia is driven to introduce more people to the deliciousness of our region’s bounty. Perhaps what she enjoys most, though, is eating seasonally and knowing the stories and farmers behind the food she’s feeding her family. Julia holds a B.A. in English Literature and Psychology from the University of Michigan and a M.S. in Environmental Studies with a focus in environmental education from Antioch University. Her favorite market food? It’s always changing but right now she’s loving nectarines and pickled carrots.

Julia Feder, FRESHFARM Executive Director

Chef Spike Gjerde sits down for an intimate conversation with culinary legend Chef Daniel Boulud. Daniel is Chef-Owner of 7 restaurants in New York City and 6 in national and international destinations, as well as the Feast & Fêtes catering company.

Daniel Boulud

Sam is a co-founder of ANXO Cider, the District's first licensed winery since prohibition, and it's two brick-and-mortars in Truxton Circle and Brightwood Park. A member of the national board of the United States Association of Cider Makers, Sam oversees ANXO's cider production and distribution, which now covers six states, the District, and a few accounts abroad. Previously, he was DC's first Certified Cicerone, and founded the beer programs at Meridian Pint and Smoke & Barrel before overseeing beverage operations for Pizzeria Paradiso. Raised in Baltimore and a graduate of Washington University in St. Louis with a BA in Economics and Psychology, Sam now lives with his wife and daughter down the street from the cidery and has been a Washingtonian for 12 years.

Sam Fitz, cofounder of ANXO Cider

Chantal Tseng loves just about anything fermented and poured, as she tells it, but especially wine, tea and cocktails. She's turned that love into roughly 18 years of serving drinks as a bartender, bar manager and part-time Sommelier. She is currently the Social Media Manager for a local wine distributor with a focus on natural wines. She is also a co-founder of Redeye Menus, a sherry pairing dinner social club that pairs sherry with Asian food. You might also find Chantal freelancing as a Sherry educator, promoting the local library or just doing some chalk art. Her current regularly scheduled passion is running the "Literary Cocktails" series in the Reading Room of Petworth Citizen every weekend where she creates specialty cocktail menus that are inspired by classic and contemporary literature. In the past, she held the rank of original Bar Manager and Senior Bartender of Mockingbird Hill where she created and managed the winelist and cocktail program. This is where she was named EaterDC's 2013 Bartender of the Year and one of Daily Meal's 25 Top Bartenders in America. She was also the first Head Mixologist for the historic Tabard Inn where she created the Tabard Cocktail, which was featured in one of her favorite publications, Imbibe magazine. A true student of all things liquid, she is a Bar Ready graduate of the B.A.R. program, a Certified Sommelier via the Court of Master Sommeliers and a Certified Sherry Educator from the Consejo Regulador in Jerez. She also plays a mean game of pool. You can find her posting regularly on Twitter and Instagram as @shinobipaws.

Chantal Tseng

Nazirahk Amen is a grower and naturopathic doctor with over 20 years of experience in both fields. After growing up on a farm, his interest in organic farming was sparked by his spiritual teacher, Reverend Nazirmoreh Kedem ABRD, head of Nahziryah Monastic Community & Ecovillage in the Ozarks.

Nazirahk Amen

Franklin and Poe Trust Company is a veteran-owned consultancy and retail store committed to providing the highest quality clothing and goods for men and women. Owners Chris Caquelin and Andrew Li specialize in American-made quality clothing and durable goods, from raw selvedge denim and Red Wing boots to natural beauty products.

Chris Caquelin of Franklin & Poe

Old Westminster Winery is the project of three siblings with one vision: to put Maryland wine on the map. Their meticulous vineyard care and cellar work yield wines that display complexity, character and -- most importantly -- are a joy to drink. A bottle of wine reflects its maker’s passion and creativity. Wild yeast fermentations, sparing additions and minimal intervention are key to crafting wines that are expressive of our soil, climate and geography.

Old Westminster Winery

This week's guest on ORIGINS is Mike Curtin, CEO of DC Central Kitchen. After graduating from Williams College in 1986 with a BA in Religion, Mike lived and worked in Osaka, Japan as a teacher, copywriter, and bartender at his neighborhood pub. Upon returning to the US, Mike began a 20-year career in the hospitality business, which included owning and operating his own restaurant, The Broad Street Grill in Falls Church, Virginia, before joining DC Central Kitchen (DCCK). When Mike joined DCCK in 2004, he drew on his experiences as an entrepreneur in the restaurant business to expand the Kitchen’s social enterprise program from less than $500,000 in 2005 to over $7 million in 2014. Under his leadership, DCCK’s social enterprise portfolio expanded from a small catering outfit to include a full-service catering, contract meals, locally- sourced, scratched-cooked school meals and a wholesale program that delivers fresh produce and healthy snacks to corner stores in Washington, DC’s food deserts.

Mike Curtin, CEO of DC Central Kitchen.

Richfield Farm is a family owned and operated vegetable, fruit, and flower farm based out of Manchester, MD serving Maryland, DC, and Virginia farmer's markets and restaurants for over thirty years.

Richfield Farm

Andrew Bahrenburg is the National Policy Director for the National Young Farmers Coalition. Prior to that, he worked for years as a legislative aide in the U.S. House of Representatives before returning to his native Vermont to farm organic specialty crops and pastured poultry. Andrew has served as an instructor in the University of Vermont's Farmer Training Program, as a founding member and organizer for the Vermont Young Farmers Coalition, and as the policy advocate for Rural Vermont. He holds a B.A. in political science from Macalester College.

Andrew Bahrenburg, National Policy Director for the National Young Farmers Coalition

For the last decade as a chef in Baltimore, Spike Gjerde has cooked with an unwavering commitment to the Mid-Atlantic—its land and waters and its community of growers. Choosing to work within his region meant that when life gave him lemons he bought verjus instead. Through this work, Spike has returned millions of dollars back to area farms and in turn discovered a distinctive Chesapeake terroir that he’s on a mission to preserve and advance. With ORIGINS, Spike presents the story of this food as told by those who grow, make, process, preserve, and cook it. Engaging, entertaining conversations will inform and challenge listeners to consider that an alternative to commodity agriculture and processed food already exists. This show records and broadcasts LIVE on Full Service Radio from the lobby of the LINE DC in Adams Morgan, Washington DC.

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Origins

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