Tastes Of Bainbridge

From BCB... http://bestofbcb.org/tast-008-farmers-market-october-10/ This week at the Farmer's Market, BCB host Bob Ross chats with Rebecca Slattery of Persephone Farm and BCB Station manager Barry Peters. Persephone is a small, bio-diverse family farm in Indianola, growing a wide array of vegetables, fruit and fresh cut flowers. As farmer-florists, they offer full wedding flower packages as well as loose flowers by the bucket from July through October.  Their farming practices are Morganic, focusing on conservation of resources, minimizing landfill-bound materials and pollinator enhancement as well as avoiding synthetic pesticides and fertilizers.  Their longstanding apprenticeship program trains future farmers to follow in their footsteps. BCB station manager Barry Peters has been serving as BCB's manager since it was first organized by Sustainable Bainbridge in July 2013. Barry points proudly to a number of significant milestones in BCB history: since BCB started publishing podcast radio shows in May 2014

From BCB... http://bestofbcb.org/tast-007-farmers-market-october-3/ BCB Host Bob Ross returns to the Bainbridge Island Farmer's Market this week to talk with special guests Max and Ali from Tani Creek Farm, Brian MacWhorter of Butler Green Farms, and artist Danna Watson of Dancing Spirit Studio. Credits: BCB host: Bob Ross; audio editor: Chris Walker; publisher Diane Walker.

From BCB... http://bestofbcb.org/tast-006-farmers-market-september-26/ Listen in as BCB host Bob Ross wanders through the September 26 Farmers Market on Bainbridge Island to meet our vendors and learn what's fresh and tasty this week. This program is the first of a new series of Farmers Market specials that will be regularly presented as part of the “Tastes of Bainbridge” podcast shows on BCB. Ross, a landscape architect and garden consultant and relatively new member of the Bainbridge Island community, brings several years of Farmer’s Market broadcasting experience to the scene. The series will focus upon local Farmers’ Market producers and vendors with the hope of encouraging more local participation in the weekly market as listeners learn more about the myriad of products grown locally and made available through the seasons.  We’ll also be interviewing many of the visitors to the Market, local chefs who are regulars and cookbook writers and authors committed to the ‘local is good’ philosophy. Credits: BCB

After 37 years in the food business, Joe Pulichiccio is not only the produce manager for Town and Country Markets, but also our information source for what's fresh and tasty in the produce aisle. He's the author of the "Fresh Talker" blog on the T&C website. And, in this 25 minute podcast, he shares his insights about fresh fruits and vegetables that you can find in the produce section of the T&C Market. He's joined in our BCB studio by Becky Fox Marshall of the T&C marketing team. During his mid-September conversation with BCB, he naturally talks about the incoming crop of apples that are now arriving at T&C. His favorite -- the Jonagold.  Other apples that Joe finds worthy of note -- Honey Crisp; Envy; Fuji (especially those from the northern growing areas of Washington) - and especially the Fuji offshoot called Kiku. Joe describes the T&C Market search for quality, and his related desire to make local sourcing a factor in his purchasing decisions.  How local is local? He offers examples

In this 16-minute interview, Alice and Craig Skipton tell us how they transitioned from professional careers to get back to the land and become farm managers. They describe a journey toward appreciating Heyday Farm as more than a place to grow livestock and other fresh foods. They write:  “All food has a story. We farm so that the story of our food is rich and savory, healthy and satisfying. It’s a historic, environmental, neighborhood and family story that expresses our deep commitment to this place we call home and a healthy future for us all. As they say: "Our vision for Heyday Farm is finite: we grow and sell farm fresh food at our farm store and offer authentic farm experiences, cooking classes, field to table events, and professional and family retreats for our island community, and visitors near and far who want to understand, experience and celebrate our region and the food we produce." Alice and Craig explain:  "Our 25-acre family farm includes a farmhouse, farm kitchen, micro-creamery, gardens, gree

In this 15-minute podcast interview, Bainbridge Island Farmers Market manager Tim O'Brien provides highlights of what's at the market as the holiday season draws near. Starting Saturday November 22nd -- from 9am to 1pm -- the Farmers Market moves from its summer location between City Hall and the BPA theater to its Autumn location. Starting on the 22nd, it will be found in the open space in front of the Eagle Harbor Congregational Church.  EHCC is the church with the white steeple in the center of Winslow at the intersection of Winslow Way and Madison Avenue.  And inside the church on Saturdays between 9am and 1pm you'll find additional local vendors with crafts, desserts and other goodies. In addition to managing the market, Tim O'Brien is just completing his two-year term as President of the Bainbridge Island Downtown Association. BIDA is the association of Winslow businesses working to keep the downtown an inviting place to stroll, window shop, gather for treats or a meal, and shop local. Because of our mi

Organic & locally grown? At a gas station?? Really??? Who ever heard of organic, locally grown, healthy nutritious fast-ish food at a ... gas station??  Meet Jake Angel, Executive Chef of Jake’s Pickup, a restaurant / diner / dive at the Chevron gas station at the corner of highway 305 and High School Rd. In this mouth-watering interview, Jake tells BCB host Channie Peters how and why he has brought this new paradigm of healthy wholesome cuisine to a gas station food store on Bainbridge Island. He describes what healthy delicious fare he offers up six days a week to everyone from the ferry traveler, to local regulars at the counter, to those of us needing a break from cooking. Jake’s kitchen sources their ingredients from local farms, local breweries and even local hens.  The pizza dough, buns and bread for his signature pulled pork sandwiches and hamburgers are baked fresh by Jake and his mother every morning with organic flour and local eggs.  And beware the sconut, a cross between a scone and a donut,

Sound Food began in 2007 with a Sustainable Bainbridge farm-mapping project designed to answer the question: “How do I find local food in this community?” An updated version of the resulting interactive online map can still be found on the Sound Food website at http://SoundFood.org In this podcast episode, two co-founders of Sound Food - Sallie Maron and Carolyn Goodwin - discuss the various past and current activities of Sound Food -- connecting local residents to local food. In this podcast episode, Sallie and Carolyn describe the innovative ideas that have been introduced by Sound Food over the years -- such as the ferry terminal farm stand, which was a big hit. Over the years, Sound Food organizers found their vision expanding to include the whole food system including production, processing, distribution, consumption and waste/compost. Sallie and Carolyn note that Sound Food and the BARN are collaborating on the goal of forming a BARN Kitchen Arts group. In late July, the first session of the group attra