Summary

Engaging conversation with Michelle Markesteyn and Rick Sherman, experts in the Farm to School movement. Michelle is the Extension Farm to School and School Garden Specialist at Oregon State University and Rick is the Farm to School/School Garden Coordinator at Oregon Department of Education. They discuss the importance of local food sourcing, the challenges faced in implementing Farm to School initiatives, and the significance of school gardens in education. Michelle and Rack share their personal journeys into the movement and highlight the need for collaboration, and innovative approaches like hydroponics. And don’t forget about community involvement and building healthy relationships with food.

Takeaways

• Farm to School connects local food with education.

• School gardens enhance learning and community engagement.

• Collaboration is key to overcoming challenges in Farm to School.

• Hydroponics offers innovative solutions for limited growing seasons.

• The future of Farm to School is about deliciousness and relationships with food.

• Advocacy at school board meetings can drive change.

Summary

In this episode of the 5-in-20 podcast, I had an enlightening convo with Chef Alexandra Ceribelli, who is currently the operations manager at Harvest, a dining venue located within Rutgers Dining at the New Jersey Institute for Food, Nutrition, and Health (IFNH). And someone I would consider a trailblazer for sustainability.

We chatted about her concept of "Happy Kitchens" and the unique dining experience at Harvest. The focus is clearly on building connections with both customers and staff. Chef Alex emphasizes a holistic approach to sustainability that incorporates social and economic factors in addition to environmental concerns. The social aspect is too often overlooked. She also stresses the importance of education in fostering a passion for sustainable practices within the culinary industry.

I also love their approach to having a plant-forward menu without being restrictive to plant-based foods.

Key Takeaways

• Creating a values-driven work environment enhances engagement and creativity.

• Engaging students in menu planning fosters a sense of community and belonging.

• The concept of 'Happy Kitchens' focuses on creating supportive environments for staff and customers.

• Education in food systems is crucial for developing future culinary leaders.

• The culinary industry has a responsibility to address greenhouse gas emissions.

• Food is a powerful medium for storytelling and cultural exchange

Summary

In this episode of the Five in 20 podcast, we welcome Logan Mahoney, Vice President of Sales at Atomic Coffee Roasters. Together, we discuss what sets them apart from the rest.

This insightful discussion highlights the importance of building robust customer relationships and delivering invaluable training and support. It underscores Atomic Coffee Roasters' commitment to excel in the coffee industry.

Key Takeaways:

• Atomic Coffee Roasters stands as a family-owned specialty coffee company.

• They provide extensive support, including equipment leasing and training.

• Atomic Coffee services areas from Maine to New Jersey.

• Freshly roasted coffee distinguishes Atomic Coffee.

• Water quality is essential for brewing outstanding coffee.

• Investing in premium coffee equipment can result in better ROI.

• Atomic Coffee Roasters exemplifies excellence, driven by a mission to elevate the coffee industry through quality, innovation, and customer-centric support.