This episode is one that has been in the works for a few months and I am stoked to finally share it. Back in June, Patagonia launched its campaign to end bottom trawling in our oceans with a series of incredible films about people and businesses taking action to guard our seas. Patagonia held an event in London to premiere these films and that's where I discovered Câr-y-Môr and one of its founders Francois Beyers. At the end the Q and A, Francois made a powerful speech about his passion for the oceans and the solution he is working on with Câr-y-Môr. At that moment, I knew I had to get him on the podcast. Câr-y-Môr is a community owned and operated regenerative ocean farming operation on the coast of Wales that is rediscovering the traditional Welsh connection with seaweed while also using it to restore ocean ecosystems. The name Câr-y-Môr translates to For the Love of the Sea, which is also the title of the film Patagonia created about it. Câr-y-Môr is an incredible business powered by an incredible community. I am very thankful to Francois for taking the time to chat and to the Patagonia team who created space for people to find about about the business and connect around a shared passion for the oceans, as well as delicious and nutritious seaweed and other ocean products. 'For the Love of the Sea' Patagonia film about Câr-y-Môr - https://youtu.be/UL29ndxcYjg?si=s6tjbR7oc6ikJhgH Câr-y-Môr Website and Shop - https://www.carymor.wales Patagonia Campaign to End Bottom Trawling - http://patagonia.com/oceans

Chef Dan Hunter is the chef owner of Brae in Australia, which is coming up on its 10 year anniversary in December later this year. Many of you might have come across Dan and Brae in Zac Efron's Netflix show Down to Earth. If you haven't, Brae is a restaurant with guest rooms located on a 23 acre organic farm about 90 minutes from Melbourne in an area where dinosaurs once roamed as Dan put it. In those 10 years, Brae has appeared on the World's 50 Best list along with earning Three Hats, which means that it is one of the very best restaurants in Australia and the world. In the episode we touch on Dan's journey to opening Brae including swearing off living in a country town like the very one Brae is located in when he was 18 to being inspired by the farm and restaurant relationship during his time working in Spain. What I think is most striking is Dan's genuine connection to his ingredients. He has a real land ethic that I am sure folks like Aldo Leopold and Wendell Berry would approve of. The way he speaks of his connection to the land and appreciation of what it produces is incredibly inspiring. We end with a a great tip on how you can cultivate this connection for yourself even if you don't live on a farm or run a restaurant. This is a really special episode and I feel incredibly thankful to Dan for his transparency and knowledge. Brae, A View to the Future (Short Film) - https://youtu.be/nlRFxiPt2Zw?si=R_Bv6VtLTscFFjxF Brae Sustainability Statement and Land Acknowledgement - https://braerestaurant.com/about/sustainability/ Dan's Book 'Brae: Recipes and Stories from the Restaurant' - https://bookshop.org/a/95758/9780714874142

Every week, I say how excited I am about the guest. And I mean it every week but maybe I mean it just a little bit more this week. Melina Shannon-DiPietro is the Executive Director of MAD. MAD was started by Rene Redzepi of restaurant noma in 2011 to empower the global hospitality industry to create sustainable change and transform food systems for the future. However, Melina’s relationship with the food and environment space actually starts prior to that when she was the co-founder and executive director of the Yale Sustainable Food Project. She’s a true pioneer when it comes to exploring the relationship people have with both the planet and the food they eat. This episode covers a lot of ground from the MAD Academy that trains hospitality industry professionals in leadership and environmental sustainability to MAD’s foraging app and how we can create a more diverse and inclusive conversation around environmental responsibility and food. This episode is coming out August 14 2023 and if you happen to be in the Copenhagen area for the Copenhagen Cooking Festival please check out MAD’s young alumni event, called Palate Cleanser, the Ideals Restaurant. The event asks the question – Would eating at a restaurant where the hidden costs of food are revealed still be palatable? That event is being coordinated by Aly Beveridge, a grad of MAD Academy’s Environment and Sustainability Program. Please also make sure to head to MADFeed.co to sign up to the MAD email newsletter. Links from the Show MAD and MAD Newsletter – https://madfeed.co MAD Instagram – https://instagram.com/themadfeed?igshid=MzRlODBiNWFlZA== MAD YouTube – https://youtube.com/@MADsymposium ‘The Future We Choose’ by Christiana Figueres and Tom Rivett-Carnac – https://bookshop.org/a/95758/9780593080931 ‘The Ministry for the Future’ by Kim Stanley Robinson – https://bookshop.org/a/95758/9780316300131 ‘The Third Plate’ by Dan Barber – https://bookshop.org/a/95758/9780143127154 Eliot Coleman – https://en.wikipedia.org/wiki/Eliot_Coleman ‘What gives me the appetite to be the person that I am?’ Chido Guverra talk at MAD Symposium – https://youtu.be/87jfMmR5MkY

The latest episode of the podcast is with Alex Francis, the Director of Bars at Little Red Door in Paris. If you've never heard of Little Red Door before, it is not just one of the world's best cocktail bars, it is also one of the world's most sustainable. And both are a testament to Alex's work in shaping Little Red Door's transition to a farm to glass model, which helped land him on the Bar World 100 list for 2023 from Drinks International. You've probably heard of farm to table. In fact, we've talked to Chef Dan Barber on the podcast, who helped shape and popularize that movement. Alex is doing that for the bar world. By engaging in direct trade with producers and making 70 to 80% of the liquid it serves in house, Little Red Door creates a cocktail experience unlike any other. This also allows Little Red Door to produce cocktails that feature produce in a way that you've probably never experienced. If you enjoy this episode, please leave a rating and review on your favorite podcast platform. And don't forget to check out our list of book recommendations on Bookshop.org at the link in the show notes. Alex Francis (Instagram) - https://instagram.com/alexmfrancis Little Red Door (Instagram) - https://instagram.com/littlereddoorparis Little Red Door Projects (Instagram) - https://instagram.com/lrdprojects You Can't Eat Money Book Recommendations on Bookshop.org - https://bookshop.org/shop/ycem

The latest episode of the You Can't Eat Money podcast is with Douglas McMaster, creator of Silo, the world's first zero waste restaurant located here in London and home to one of the most tasty and thought provoking meals I've ever had. I've wanted to have Douglas on the podcast for a while after reading his incredible book 'Silo: The Zero Waste Blueprint'. The book it reminds me of most is Yvon Chouinard's book 'Let My People Go Surfing'. It's part instructional guide with great information and part philosophy book. It covers how Silo came to be, how it operates today and the vision Douglas has for the future of our food system. He is truly an innovator and I think much of this podcast is applicable to anyone looking to shake up a broken system with some new ideas. We touch on many of those items and a few more like the Zero Waste Cooking School he started, tips for how you can become a more mindful eater and home cook, and the Invasive Species Dinner series at Silo, which features items like Japanese knotweed, grey squirrel and the feisty American Signal Crayfish. A huge thanks to Douglas for taking time to chat. It was a real honor and if you are ever in London and have never been to Silo, make a reservation. Make sure to reserve seats at the bar to get a glimpse at the inner workings of one of the most inventive, creative restaurants on the planet. As always, if you enjoy the podcast, please leave a rating and review on your favorite podcast platform. It really helps more people find the podcast and hopefully grow our group of ecologically conscious eaters. Links Silo: The Zero Waste Blueprint - https://www.douglasmcmaster.com/thezerowasteblueprint Silo's Invasive Species Dinner - https://www.instagram.com/reel/CsGaslKO9Mk/?igshid=Y2I2MzMwZWM3ZA== LA Times feature on Douglas - https://www.latimes.com/food/story/2022-11-10/douglas-mcmaster-sustainability-in-restaurants Zero Waste Cooking School - https://youtube.com/@ZeroWasteCookingSchool Financial Times Tour of Silo - https://youtu.be/QTSUpDKvZpk

After a little bit of a break, we are back with new episodes of the You Can't Eat Money podcast. We have an incredible lineup of guests this season and we're starting off with the general manager of a company that has been on my dream guest list since I started the podcast about a year ago - Patagonia Provisions. Paul Lightfoot is about a year into his gig as the general manager of the food arm of Patagonia and joins us to talk about a range of issues when it comes to ecologically responsible eating and food production. A good chunk of the conversation focuses on the the launch at the end of June of Patagonia Provision's latest beer - Kernza Lager. Kernza Lager is being launched with 'A Good Grain Collective', a coalition of 11 of America's best craft beer breweries including heavy hitters Sierra Nevada, Allagash and Russian River, as well as a personal favorite of mine from my time in Los Angeles - Topa Topa. Each is creating their own unique expression using Kernza, a perennial grain that comes with a raft of climate crisis fighting benefits. But this episode has something for everyone. We talk about regenerative agriculture and specifically the Regenerative Organic Certified Kernza that Patagonia Provisions is helping create a market for. We also talk about how the business supports farmers and balancing a local connection to our food with a globalized food system. If you believe as Patagonia Provisions does that Eating is Activism, this episode is for you. As I mentioned in the episode, the Patagonia parent brand has a great campaign going on now to end bottom trawling, which is destroying our ocean ecosystems and has severe impacts on our ocean food chain. You can find that petition in the links below. And if you enjoy the episode, please don't forget to give us a rating in your favorite podcast app, it really helps more people find the podcast and become more ecologically responsible eaters. Links: Kernza Perennial Grain - https://www.patagoniaprovisions.com/pages/sourcing-kernza Kernza Lager/A Good Grain Collective - https://www.patagoniaprovisions.com/pages/why-beer Civil Eats on Kernza - https://civileats.com/2020/10/15/can-the-climate-friendly-grain-kernza-finally-hit-the-big-time/ Kernza Research in Colorado - https://civileats.com/2020/10/15/can-the-climate-friendly-grain-kernza-finally-hit-the-big-time/ End Bottom Trawling Petition - https://eu.patagonia.com/gb/en/actionworks/campaigns/protect-our-ocean/ Eating is Activism film - https://youtu.be/EvrkhUTaRSE

The latest episode of the You Can’t Eat Money podcast is with Jorge Gaviria, founder of Masienda, and author of the hit history-slash-cookbook ‘Masa’. If you aren’t familiar with Masienda, it is a company that originally started by working with subsistence, smallholder heirloom corn farmers in Mexico, to source corn for chefs like Enrique Olvera or Pujol and Cosme. After originally introducing its tortillas to the market, Masienda broke into the mainstream with its masa harina – aka an instant corn dough mix that makes it super easy to make your own tortillas, tostadas and gorditas at home – product during the COVID-19 pandemic. The brand now offers a wide range of Masa Harinas made from a variety of corn, its own corn mill and speciality products like champurrado mix, avocado leaves, and Chicatana ants. In this episode we discuss… – How Jorge started Masienda, including using his role at Blue Hill at Stone Barns to its full advantage – Convincing Enrique Olvera to give Masienda a shot for his restaurant Cosme – The very important relationship between human and corn – Why he decided to write what many consider the definitive book on Masa – Working with smallholder, subsistence farmers in Mexico Here are some relevant links from the episode… Masienda – https://masienda.com MASA, the book – https://masienda.com/pages/masa-book Milpa farming system – https://en.wikipedia.org/wiki/Milpa Dave Arnold’s Masa blog post – https://cookingissues.com/2011/03/09/mesoamerican-miracle-megapost-tortillas-and-nixtamalization/ Masienda YouTube – https://www.youtube.com/c/masienda

The latest episode of the You Can’t Eat Money podcast is with Chef Sean Sherman, the co-founder and co-owner of Owamni and co-founder of NATIFS, including the Indigenous Food Lab. Chef Sean was recently in the headlines when his restaurant Owamni in Minneapolis, Minnesota, was awarded Best New Restaurant from the James Beard Foundation for 2022. He is also the author of the best selling book The Sioux Chef and is involved in the BIPOC Foodways Alliance, which is working to end white supremacy through food. In this episode we cover a variety of topics including… – Chef Sean’s time as a US Forest Service Surveyor in the northern Black Hills as a teenager – History of systemic violence in the U.S. to separate indigenous people from their land and culture, including their traditional foodways – What a decolonized North American cuisine looks like – How Owamni helps create a greater connection between people, their food and the place they are eating A few items referenced in the episode… Owamni – https://owamni.com NATIFS – https://www.natifs.org Commodity Food Program – https://civileats.com/2021/11/01/after-a-fraught-history-some-tribes-finally-have-the-power-to-rethink-commodity-foods/ The Sioux Chef Book – https://www.upress.umn.edu/book-division/books/the-sioux-chef Chef Sean Sherman’s TED Talk – https://youtu.be/Vrui-OctNEk

In this episode, we talk with Ben Aguilar, Director of Operations, at The Berry Center. If you aren't familiar, The Berry Center was founded by Mary Berry, the daughter of Wendell Berry, one of America's greatest writers - living or dead - and a huge source of inspiration for this season of the podcast. Wendell's deeply insightful writing about farming and food in America has had a huge impact on many environmental thinkers, not to mention farmers and food producers. The Berry Center's mission is the main topic of conversation - putting Wendell Berry's writings to work by advocating for farmers, land conserving communities and healthy regional economies. I hope you enjoy the episode. To learn more about The Berry Center, please visit https://berrycenter.org. I also highly recommended watching this documentary about Wendell called 'Look & See' https://lookandseefilm.com. It was made by Laura Dunn and co-produced by Nick Offerman, who must get a shout out and a hearty thank you for introducing me to Wendell and James Rebanks. Recommended Wendell Berry Books The Unsettling of America: Culture & Agriculture - https://bookshop.org/p/books/the-unsettling-of-america-culture-agriculture-wendell-berry/17272798?ean=9781619025998 What Are People For? - https://bookshop.org/p/books/what-are-people-for-essays-wendell-berry/17314289?ean=9781582434872 Bringing It To the Table: On Farming and Food - https://bookshop.org/p/books/bringing-it-to-the-table-on-farming-and-food-wendell-berry/17271852?ean=9781582435435 Recommended James Rebanks Books The Shepard's Life - https://bookshop.org/p/books/the-shepherd-s-life-modern-dispatches-from-an-ancient-landscape-james-rebanks/8420725?ean=9781250060266 Pastoral Song - https://bookshop.org/p/books/pastoral-song-a-farmer-s-journey-james-rebanks/15060522?ean=9780063073272 Instagram Recommendations James Rebanks - https://instagram.com/herdyshepherd1 Helen Rebanks - https://instagram.com/theshepherdswife The Berry Center - https://instagram.com/theberrycenter You Can't Eat Money - https://instagram.com/youcanteatmoneypod

In this episode, we talk with James Beard award winning Chef Dan Barber. You've probably seen Dan's episode of Chef's Table on Netflix featuring his two amazing restaurants - Blue Hill in New York City, which has a Michelin Star, and Blue Hill at Stone Barns, which has two Michelin Stars and a Michelin Green Star, as well as his family farm Blue Hill. You might have also seen his multiple TED talks or talk at the MAD symposium about wheat. And hopefully you've read his New York Times best selling book - The Third Plate: Field Notes on the Future of Food. In addition to a handful of James Beard awards, Dan was named one of Time magazine's most influential people in the world in 2009. In this episode we cover a lot of ground, from the seed company - Row 7 - that Dan started to breed vegetables and grains for flavour to how we need to reshape the American food system toward regionality and diversity to create a future of food that is more delicious than ever without undermining the health of the many ecosystems we and our food exist in. But this episode is not doom and gloom, Dan paints a picture of food that is exciting and as indulgent as ever. A future that is based on an ecological model of food that considers the many relationships in our food web - eater and farmer, farmer and chef, eater and animal, and all of us and the soil of planet Earth. Topics Covered: - Dan's seed company Row 7 - Restaurants as spaces for education - Seasonality and environmental impact on ingredients - Eating in a way that increases the environmental resilience of your local area - Why Dan is so excited about a certain kind of oats You can find out more about... Blue Hill - https://www.bluehillfarm.com Row 7 Seeds - https://www.row7seeds.com The Third Plate - https://www.thethirdplate.com Additional Relevant URLs: TED Talk: How I Fell in Love With a Fish - https://youtu.be/4EUAMe2ixCI TED Talk: A Surprising Parable of Foie Grois - https://youtu.be/gvrgD0mAFoU How Dan Barber Wants to Revolutionize Agriculture - https://youtu.be/4j_0HO6UTgM MAD Talk: The Taste of Wheat - https://youtu.be/kbdj76Og9HE How the Pandemic Changed Blue Hill - https://youtu.be/yqbdzAZ0yC8 Thanks for listening and be sure to subscribe and leave a review if you enjoyed the podcast. You can also follow us on Instagram at instagram.com/youcanteatmoneypod.

In this episode, we talk with Edd Lees, co-founder of Wildfarmed. Wildfarmed is a UK based business that works with farmers embracing regenerative agricultural practices to create a field to plate, fully traceable network that also allows the public to participate in the restoration of the soil and biodiversity. If you’re in the UK, you’ve probably seen Wildfarmed flour in dishes and baked goods as some of the best spots in your area. Most recently the company launched a range of bread loaves that include its flour with Marks & Spencer aka M&S, one of the UK’s largest retailers You can find out more about Wildfarmed at https://wildfarmed.co.uk. Relevant URLs: Flour power: three men and a farming revolution, Financial Times - https://www.ft.com/content/dfa07e7c-371a-46ff-99e9-eee5b7ba9879 M&S teams up with Wildfarmed to stock bread made with 'regenerative flour', Business Green - https://www.businessgreen.com/news/4057853/teams-wildfarmed-stock-bread-regenerative-flour Wildfarmed X Supa Ya Ramen - https://youtu.be/7wAPZBFel9M Wildfarmed To The Farm: George Greed - https://youtu.be/AijSxn6CuNU Thanks for listening and be sure to subscribe and leave a review if you enjoyed the podcast. You can also follow us on Instagram at instagram.com/youcanteatmoneypod.

In this episode, we talk with John Finger, Founding Partner and CEO of Hog Island Oyster Company based on Tomales Bay, California. We cover a wide range of topics from reviving the native Olympia oyster and the benefits of oysters on ocean health to the impact of man-made CO2 emissions on growing oysters in a changing ocean chemistry. If you love eating oysters, are interested in ocean ecology, or just generally interested in the impacts of our food system on the world around us, this episode is for you. You can find out more about Hog Island Oyster Company at HogIslandOysters.com. Relevant URLs: Shellfish Growers Climate Coalition - https://www.nature.org/en-us/what-we-do/our-priorities/tackle-climate-change/climate-change-stories/shellfish-growers-climate-coalition-faq/ The Chef Show on Netflix - https://www.netflix.com/us/title/81028317?s=i&trkid=13747225&vlang=en&clip=81157686 Jared Diamond's 'Collapse' - https://en.wikipedia.org/wiki/Collapse:_How_Societies_Choose_to_Fail_or_Succeed Point Reyes Books - https://www.ptreyesbooks.com Thanks for listening and be sure to subscribe and leave a review if you enjoyed the podcast. You can also follow us on Instagram at instagram.com/youcanteatmoneypod

The latest episode of the You Can't Eat Money Podcast is with David Bronner, the Cosmic Engagement Officer at Dr. Bronner's, the soap company founded by his grandfather. In this episode we discuss a wide variety of topics from regenerative agriculture and farming in nature's image to animal and drug reform advocacy. David is a truly progressive business leader who is in tune with the natural world. Thanks for listening.

The latest episode of You Can't Eat Money is with Jenna Evans, Global Sustainability Manager at Ben & Jerry's. In her role, Jenna is responsible for Ben & Jerry's climate strategy and sustainable packaging initiatives. In this episode, we talk about a variety of topics from soil health and climate resilience for dairy farms to cow burps and environmental justice. To find our more about Ben & Jerry's Caring Dairy program that Jenna mentions, visit: https://www.benjerry.com/caringdairy

This episode is a great chat with co-founder of Scout Canning, Adam Bent. Scout is a tinned seafood company that sources 100% of its seafood directly from responsibly managed fisheries in regional fishing communities across Canada and the United States in support of its mission to become the most trusted seafood brand in North America. We talk to Adam about a number of topics from environmental responsibility and sustainability, the process around becoming a B Corp and what all of those sustainability-related labels on your seafood mean and which is most trustworthy. Adam also offers some advice on how to become a more environmentally responsible seafood shopper. Hint: If you don't recognize the species, that might just mean its more sustainable than the North American mainstays of salmon, tuna and shrimp. You can find our more about Scout at: https://enjoyscout.com https://instagram.com/scoutcanning Thanks for listening!