The Jill Clapperton Podcast (formerly Tasting Terroir)

Reginaldo Haslett-Marroquin - is the co-founder of Tree Range Farms – a Minnesota-based company – which provides regeneratively-raised chickens, hazelnuts, maple syrup and more…..by growing an ecosystem instead of a crop.A native of Guatamala, Regi has worked with farmers there and in many other countries…..but for the past several years, he has been focusing his energy within the state of Minnesota.I met Regi years a few ago at a regenerative agriculture conference and was immediately impressed by his deep knowledge, his message about the need transform the food industry – and the authentic way he lives out what he talks about.Regi is a hero of mine…..successfully building a regenerative company from the ground up that is truly transforming the poultry model.The Tree Range Farms example shines a light on a key piece of the puzzle for fixing our food system – the importance of building a system that is a reflection of the holistic tendencies of nature……a system that prioritizes observation first and foremost……and as a result….is able to mimic the interconnectedness of things that nature has perfected over so many years.Support the showBrought to you by the Global Food and Farm Online Community Click here to subscribe on your favorite platform or click here to listen on our website. Support the show through Patreon -- Patreon.com/TastingTerroir

Wouldn’t it be fantastic if you could apply some of the same regenerative principles from the farmers we profile……to your backyard garden?   Get ready to start growing the best-tasting fruits and vegetables with these tips and the newly created Indigenous Micro Organism Solution - or IMOS educational system.It turns out you can use the same principles that large-scale farmers do to bring more life to your garden or yard.  In our feature interview in this episode - you’ll get some great tips for creating your own regenerative garden – as well as the ability to sign up for an in-depth course created by regenerative farmers – that will take you step by step through a process to enhance the native life in any soil.Links to Learn More:Join our new FREE WhatsApp Chat GroupSubscribe to our new monthly newsletterUpgrade to premium content -- Become a MEMBERLearn more about farmers DeAnna & Kelly Lozensky & Guardian GrainsSupport the showBrought to you by the Global Food and Farm Online Community Click here to subscribe on your favorite platform or click here to listen on our website. Support the show through Patreon -- Patreon.com/TastingTerroir

It turns out that you owe a LOT to fungus. Specifically, you get more health and flavor in your food than you ever imagined from something called mycorrhizal fungi. In this episode, we dive into the following:What are these magical fungi?Why is it so crucial for creating healthy soil and flavorful food?What kind of farming disrupts it?What kind of farming enhances it?How do these fungi change the flavor of food?We dive into the topic using the following resources:A clip from a presentation from Dr. Jill Clapperton on soil healthFarmer Gail Fuller from KansasBook: What Your Food Ate by David R. Montgomery & Anne BikleBook: Teaming with Microbes by Jeff Lowenfels & Wayne LewisBook: Entangled LIfe by Merlin SheldrakeSupport the showBrought to you by the Global Food and Farm Online Community Click here to subscribe on your favorite platform or click here to listen on our website. Support the show through Patreon -- Patreon.com/TastingTerroir

When was the last time you were blown away by a blueberry?  If you found some that taste out of this world, it might be the healthy soil that is making the difference. In this episode, we learn all about this topic from Hugh Kent with King Grove Farms in Florida.  Hugh is a blueberry grower who has impressed top chefs and children alike with the incredible taste that come from his Real Organic Project blueberries.In this interview with Hugh, learn about the regenerative practices he uses, how this is a big differentiating factor in the taste of his berries compared to hydroponic berries (which are becoming the industry norm), and how he is building up his direct-to-consumer business.Support the showBrought to you by the Global Food and Farm Online Community Click here to subscribe on your favorite platform or click here to listen on our website. Support the show through Patreon -- Patreon.com/TastingTerroir

Have you heard about the lover’s quarrel between organic and regenerative food?  In this episode, we explore how binary battles like this contribute to the problems advocates are trying to solve and how the work of a Canadian forage-finished beef producer, Craig Cameron of Peony Farms in Alberta, can help highlight a better path. If you haven't heard about the emerging rift between organic and regenerative farming, that's understandable.  It’s mainly an insider’s game at this point – although, you do see it spill out into various social media posts here or there about which system is better and who is the true apostate.As regenerative agriculture becomes a more popular, and widely-used term, you will likely see more of this food fight -- so in this episode, we take some time to explore this topic and perhaps provide some insight into how to navigate it.As Craig Cameron explains in our feature interview, outcomes should be the focus instead of the process used to get there.  After all, it is what happened that matters – not what was tried or what was or was not done.Plus, get your latest brief soil health lesson from Dr. Jill Clapperton.  Learn about the rhizosphere and how it can help us understand the importance of embracing connectedness as a precursor to solving tough problems.Finally, learn more about the forage-finished beef being created by Craig Cameron of Peony Farms and how this way of creating beef is bringing better, proven outcomes for us, the cows, and the surrounding environment.-----If you are looking for information and support to help further your regenerative journey, consider joining our private online network: the Global Food & Farm Community.  Questions?  Contact Sara HarperSupport the showBrought to you by the Global Food and Farm Online Community Click here to subscribe on your favorite platform or click here to listen on our website. Support the show through Patreon -- Patreon.com/TastingTerroir

One of the top trends in food for 2023 is buying foods that have a simple ingredient list with a transparent supply chain.  Turns out....that's exactly what you get when you buy your food directly from the regenerative farmers that made it!Check out an article talking about top trends that we refer to in this episode by clicking here. ---In this episode, we go back to some of the farmers and food companies in our online network – The Global Food & Farm Community – and hear from them about their top-selling products and more about what makes them so unique in today’s food systemYou can learn more about these awesome food providers and get to their online stores through our website: globalfoodfarm.com/betterfood  ---We are excited to help get you started on this ‘finding better food’ journey by connecting you with farmers and food companies who are delivering on this trend.Our feature interviews for this episode come from part of a webinar we held with the public…….It’s a discussion that includes a whole wheat pasta maker from North Dakota – DeAnna Lozensky of Guardian Grains, a forage-fed beef producer in Alberta, Canada –  Craig Cameron of Peony Farms, and a gluten-free flour miller and pizza crust maker in Ohio – Jennifer Kocher of Around the World Gourmet.–--Learn more about these awesome food providers and get to their online stores through our website: globalfoodfarm.com/betterfood Support the showBrought to you by the Global Food and Farm Online Community Click here to subscribe on your favorite platform or click here to listen on our website. Support the show through Patreon -- Patreon.com/TastingTerroir

You’ve probably heard that grass-fed beef is better for you than corn-finished beef.  But….it turns out that the benefits that come from grass-finished beef depend a lot on what’s in “the grass” they were finished on…..If the cows that became beef were eating a wide variety of different plant species….they were not just a lot healthier than corn-finished beef – they are significantly healthier than beef raised on only one type of grass!These and many other fascinating facts are being learned from the work of Dr. Stephan van Vliet - a researcher at Utah State University leading the biggest nutrient density survey of beef to date.In this episode, we will learn all about this work and the implications it has for consumers and the planet during our feature interview with Dr. van Vliet.—---But first, following our new format, I’d like to share with you a clip from one of Dr. Jill Clapperton’s talks to our private online network: The Global Food & Farm Community.  In this clip, Jill explains how ranchers add biodiversity to their pasture – the kind that results in this much better beef……..-----Want to go further on this topic?  Join our private online community and watch several videos on creating multi-species pastures and understanding their benefits in our digital streaming library: RegenFlix.Support the showBrought to you by the Global Food and Farm Online Community Click here to subscribe on your favorite platform or click here to listen on our website. Support the show through Patreon -- Patreon.com/TastingTerroir

Happy New Year!  Welcome back to Season 2.  This year we will be releasing new episodes every OTHER Monday.In this episode, we share with you our new format, a soil health clip from Dr. Jill Clapperton and our feature interview with soil health guru Nicole Masters from New Zealand discussing her great book,  For the Love of Soil.In this interview, we cover a wide range of topics from how regenerative farming cuts fertilizer prices for producers to why it is so important for consumers to understand the holistic approach behind creating healthier food vs focusing on the latest hot topic being pushed by activist groups.---About Nicole MastersNicole was born in Auckland, New Zealand – She is an independent agroecologist, systems thinker, author, and educator. Nicole’s formal background is in ecology, soil science and organizational learning from Otago and Auckland Universities.She has been providing agricultural consulting and extension services in Regenerative Agriculture since 2003, and is the Director of Integrity Soils Limited.With her team of soil coaches, she works alongside producers in the U.S., Canada and across Australasia. —Support the showBrought to you by the Global Food and Farm Online Community Click here to subscribe on your favorite platform or click here to listen on our website. Support the show through Patreon -- Patreon.com/TastingTerroir

Did you know that your body can tell the difference - and get more benefit - from food that comes with it's natural fiber vs food stripped of its fiber but replaced with a supplement?How about the fact that ultra-processed foods -- like fake meat and cheese -- can't compete with their real counterparts when it comes to providing nutrients your body knows what to do with??These are just a few take-aways from our new favorite book, What Your Food Ate by David Montgomery and Anne Bikle.  This week, we feature an in-depth interview with the authors shedding light on everything from how farming practices affect the health of the soil microbiome -- to the ultimate affect soil health has on the flavor and health of your food.Be sure to get your copy of this great book - and get ready for a great conversation!Support the showBrought to you by the Global Food and Farm Online Community Click here to subscribe on your favorite platform or click here to listen on our website. Support the show through Patreon -- Patreon.com/TastingTerroir

Announcing our first Finding Regenerative Food Free Consumer Webinar – Dec. 1st at 11am eastern – featuring farmers, chefs and food companies on the regenerative journey…… from our Global Food & Farm Online Community.  Sign up for this and future webinars on our new website: globalfoodfarm.com  In our first webinar - again, coming up on December 1st at 11am eastern….…., you will get to meet producers of ancient whole grain flour and pasta, gluten free rice flour and pizza crusts……snack foods…. Made from sorghum and millet……Vegetables like onions and squash……. and grass-fed, regeneratively-raised beef---This episode features a conversation with several of the regenerative farmers and food companies in our Global Food & Farm Community……..who you will get to talk with on the webinar.    This week, they share their regenerative conversion stories  ……and what their commitment to being on the regenerative journey looks like now.Support the showBrought to you by the Global Food and Farm Online Community Click here to subscribe on your favorite platform or click here to listen on our website. Support the show through Patreon -- Patreon.com/TastingTerroir

Discover a world of “oddball grains” like millet and sorghum.  It turns out that these gluten free ingredients can offer us all a lot – from a flavor and texture boost in our bread and crackers…..to health benefits….and also…..positive contributions to the health of the soil that grows our food. This week - we are taking a closer look at some of the lesser-known ingredients being embraced by the natural food industry by continuing our conversation with Snacktivist Foods co-founder, Joni Kindwall-Moore.  We also discuss the role these ingredients play in enhancing both soil and human health…..and talk frankly about the supply chain and food processing challenges her brand is working to overcome……Links:Joni Kindwall-More Snacktivist Foods --- This podcast is brought to you by:The Global Food & Farm Community - a private, supportive, ad-free, global social network and soil health streaming service that provides information and connections to help you apply and communicate the science, practice, and outcomes of improving soil health.  Rhizoterra - an international food security consulting firm owned by Dr. Jill Clapperton that provides expert guidance for creating healthy soils that yield tasty and nutrient-dense foods. Rhizoterra works together with producers and food companies to regenerate the biological and environmental integrity of the land.AND by . . . Listeners like you who support us through Patreon at Patreon.com/TastingTerroirPatrons receive access to our full-length interviews and selected additional materials. Patrons also have the ability to submit questions that we will answer on the podcast.Support the showBrought to you by the Global Food and Farm Online Community Click here to subscribe on your favorite platform or click here to listen on our website. Support the show through Patreon -- Patreon.com/TastingTerroir

Can a brand be authentically regenerative if it doesn’t know the farmers who grow its ingredients?If regeneration of the land is different from one place to another……….if it really is a mindset and not a simple checklist…….then, don’t you have to know the farmers implementing it?  If that's true, can regenerative ever really be a commodity?  But instead, isn't it something unique……something able to preserve the uniqueness of the place and way it was grown……..the flavor, the health…….all of it??Is a trait alone….like organic or nonGMO.....even a good one……is that the same as being regenerative???If you’d like to share your thoughts, please send an email to hello@globalfoodandfarm.com To help you think through these questions….our episode this week features two interviews – one from an up-and-coming food company and the other from a top chef.–-- First, we hear from Joni Kindwall-More - co-founder of Snacktivist Foods, a food company working to bring regenerative farmers into their supply chain to create everyday favorites like waffles, cookies and pizza.Next, we will hear some perspectives from Chef Bastien Guillochon, a top farm-to-table chef at the Stone Barns Center in New York.  ---This podcast is brought to you by:The Global Food & Farm Community - a private, supportive, ad-free, global social network and soil health streaming service that provides information and connections to help you apply and communicate the science, practice, and outcomes of improving soil health.  Rhizoterra - an international food security consulting firm owned by Dr. Jill Clapperton that provides expert guidance for creating healthy soils that yield tasty and nutrient-dense foods. Rhizoterra works together with producers and food companies to regenerate the biological and environmental integrity of the land.AND by . . . Listeners like you who support us through Patreon at Patreon.com/TastingTerroirPatrons receive access to our full-length interviews and selected additional materials. Patrons also have the ability to submit questions that we will answer on the podcast.Support the showBrought to you by the Global Food and Farm Online Community Click here to subscribe on your favorite platform or click here to listen on our website. Support the show through Patreon -- Patreon.com/TastingTerroir

What if the health of a LOT of soil could get a LOT healthier......pretty quickly???  What would that do to the health and flavor of our whole food system?  What would it do to help combat climate change?   This soil health revolution might be closer than you think.----We’ve talked about the important role that no-till farming plays in creating healthier soil…..and the fact that this is a challenge for organic as well as conventional farming systems……….since both of them rely on tilling up the land to control weeds ahead of planting. With the help of some amazing robots that mechanically can cut the weeds in-between the crop rows on the farm, regenerative agriculture at scale is on the horizon.This amazing breakthrough was created by Greenfield Robotics…..a company located in Cheney, KS and co-founded by my good friend, Clint Brauer, who is also the CEO.In this week’s episode – we will hear more from Clint both about how his robots are about to bring forth a regenerative agricultural revolution…..and how he is applying regenerative principles in on his own farm……and as part of building a regenerative supply chain for a top pet food company.In my discussion with Clint, we also talk about the flavor differences that come from growing vegetables in many different mediums.....and how the flavor of food can have some surprising connections to health of the soil.About Our Show:Our show gives conscious consumers like you –  a deeper understanding of what it takes to create healthy soil – and the link that soil health has to both the flavor and health of your food.Go Further!Follow and Support our guest: Clint Brauer & Greenfield Robotics on the following sites:Watch the robots go!  https://vimeo.com/742388439Greenfield Robotics website:  https://www.greenfieldincorporated.com/ Instagram:  https://www.instagram.com/greenfieldrobotics/ Facebook:  https://www.facebook.com/greenfieldroboticsSupport the showBrought to you by the Global Food and Farm Online Community Click here to subscribe on your favorite platform or click here to listen on our website. Support the show through Patreon -- Patreon.com/TastingTerroir

In this episode….. We are featuring an interview with Derek Azevedo of Bowles Farming Company in Central California…….Derek is one of those rare gems of a person who has had experiences in many different parts of the same industry – in this case, the food supply chain.  As a result, he understands deeply the challenges, trade-offs, and pressures that affect each part of the chain……  So, if we are going to have a chance to change something as big as the food supply chain…… we really need the insights of people like Derek who understand both the pressures on the system to change……the pressures on the farmer to react to conform to the supply chain – and even – the barriers from the processing and distribution sectors that he has dubbed the “messy middle” — which connect the farmer to the consumer. —--This conversation is almost too rich to summarize…..we talk about so many valuable things in this interview……including:How the processing system prevents some of the most flavorful foods from getting to the grocery storeWhy the food supply system is so slow to change even with strong consumer demand pushing it to do soWhy the medical system needs to change as much as the agricultural system if we are to reap the benefits of healthier food….. The importance of chefs in helping to connect people to the food trends they craveAnd of course, some discussion about the kinds of positive soil health practices they take on a very diverse farm that grows root vegetables – among other things –  which are almost impossible to do in a no-till system__________Go Further:Support & Connect with Derek and Bowles Farming CompanyWebsite:  https://bfarm.com/ LinkedIn:  https://www.linkedin.com/in/derek-azevedo-2a94a817/ Facebook:  https://www.facebook.com/BowlesFarming Instagram: https://www.instagram.com/bowlesfarming/ Support the showBrought to you by the Global Food and Farm Online Community Click here to subscribe on your favorite platform or click here to listen on our website. Support the show through Patreon -- Patreon.com/TastingTerroir

Welcome back to our podcast, Tasting Terroir ––  a journey that helps you cut through the marketing claims of “better for you food” by understanding the link between healthy soil and the flavor and health of your food.————As you may recall from our episode last week, …..the big brands you have heard of are not really bringing regenerative ingredients to your door.  To find them, you need to think small….and local.  Like the farmers we have interviewed in the podcast so far…..who are not only growing food in a regenerative way, but also, creating ways for the public to buy directly from them.This week, we explore how a small food manufacturer sees the issue……and how her dedication and perseverance are almost single-handedly bringing you an opportunity to taste the difference regenerative rice can make.Jennifer Kocher is one of those people who just never quits.  A finance major turned baker and then small business owner……Jennifer has been making some of the best gluten-free pizza crusts on the market. In this episode…..I want you to really absorb just what it takes to bring better ingredients into the products you buy…….and HOW MUCH power you have to really shape the course of the food industry by supporting dedicated true-believers like Jennifer and the others we are profiling on this podcast.For sure if you are in the Pittsburgh, PA or Columbus, OH areas…..and you care about better food, the planet – or both…..you are going to LOVE this brand and this woman……just like I do.__________Go Further:Support & Connect with Jennifer Kocher & Around the World Gourmet on these sites:Website:  https://aroundtheworldgourmetmarketplace.com/ LinkedIn:  https://www.linkedin.com/in/jenniferkocher/ Facebook:  https://www.facebook.com/aroundtheworldgourmet Instagram:  https://www.instagram.com/kocherfoods/ Support the showBrought to you by the Global Food and Farm Online Community Click here to subscribe on your favorite platform or click here to listen on our website. Support the show through Patreon -- Patreon.com/TastingTerroir