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Greg Schundler is an innovative and experienced sustainability professional. He founded the Cascadia Cargo Cooperative, which delivers fresh, local produce in and around Olympia, WA by boat. Prior to this, Greg worked for DHA Energy as a highly successful Business Development Specialist, leading their expansion into renewable energy markets. He worked for Fungi Perfecti, also out of Olympia, WA, selling mushrooms nationwide. A Renaissance Man of sorts, Greg has experience woodworking, foraging, gardening, managing livestock, studying neuroeconomics, among others. Today's program was brought to you by Heritage Foods USA.

"We have a choice every day when we buy our food how to nourish the land and how to nourish people in a thoughtful way." [10:45]

Greg Shundler on Greenhorns Radio


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Valerie Segrest is a native nutrition educator who specializes in local and traditional foods. As an enrolled member of the Muckleshoot Indian Tribe, she serves her community as the coordinator of the Muckleshoot Food Sovereignty Project and also works for the Northwest Indian College's Traditional Plants Program as a nutrition educator. In 2010, she co-authored the book "Feeding the People, Feeding the Spirit: Revitalizing Northwest Coastal Indian Food Culture". Valerie received a Bachelor of Science in Nutrition from Bastyr University in 2009 and a Masters Degree in Environment and Community from Antioch University. She is a fellow for the Institute of Agriculture and Trade Policy. Valerie inspires and enlighten others about the importance of a nutrient-dense diet through a simple, common sense approach to eating. This program was brought to you by Heritage Foods USA.

"Many tribal communities are experience epidemic levels of totally preventible diseases." 04:00

--Valerie Segrest on Greenhorns Radio


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This week's featured farmer: Garl Germann, Montana Meat Collaborative, Bozeman, MT.

Garl Germann was raised on a small family cattle ranch in the Madison Valley of Montana. Having seen the cattle market decline over the course of four generations of producing calves for public auction, in 2005 Garl and his family decided to stray from the conventional path and entered into the niche market of grassfed beef. Though it has been a rocky road in learning how to market and sell wholesale and retail beef, this path has led Garl to create a new company called the Montana Meat Co. - a grassfed collaborative. Under this company, Garl has banded together many farms and ranches that use sustainable practices and produce grassfed beef, pork, and lamb without any of the nasty stuff (hormones, antibiotics, GMO's). He networks with local processors in turning these animals into salable product, and procures local markets in distributing these wholesome meats.

Though raised in the most conventional means of cattle ranching, Garl has adopted Holistic Management principles in managing grazing lands. Last year he spearheaded The Rodear Initiative - an attempt at creating a new way of managing upland range in the Greater Yellowstone Ecosystem using a combination of livestock herders and temporary electric fence. This project has continued to make progress and is showing great promise.

Garl now lives in Bozeman, MT with his wife Kaelin and son Owen on a small acreage where they enjoy keeping chickens, family dairy cows, and producing their own food.

This program was brought to you by Heritage Foods USA


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