What Doesn't Kill You
LIVE 1 - 1:30pm EST
First Aired - 02/21/2012 05:00PM
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This week on Beer Sessions Radio (TM) investigates that one ingredient that, though oft overlooked, without which beer could not exist: water. Joined by regulars Jen Schwertman and Dave Brodrick of The Blind Tiger and along with water researcher Kai Olson-Sawyer and sustainability expert Caleb Stratton this episode investigates the water footprint it takes to run a brewery, what they're doing to become sustainable, and how and why water is so important in creating the flavor profile of a good beer. This episode is sponsored by GreatBrewers.com.
"Beer is probably one of those things that people don't think about in terms of water but it is the body of beer."
--Dave Brodrick on Beer Sessions Radio(TM)
"Vermont a water rich state...but even in water rich places you need to be concerned with the amount of water you draw. It can never be out of your mind. If you're doing things right, regardless of your business, it needs to be something you consider."
--Caleb Stratton on Beer Sessions Radio(TM)
"People don't realize that brewers don't make a lot of money. This is a passionate industry. You don't go into this business with [profit] in mind. These guys just want to make their beer, do it the way they want, make their customers happy and make enough of a living to keep their family going and be successful on a small scale."
--Jen Schwertman on Beer Sessions Radio(TM)
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Beer Sessions Radio: Water vs Beer (20:00)
Tags:
water research, tap water, water quality, Ommegang, hydrofracking, Cooperstown, Sixpoint, water composition, pH balance, alcohol content, Captain Lawrence, Jen Schwertman, Dave Brodrick, Kai Olson-Sawyer, Caleb Stratton, Brewing Better Economies, Toronado, Sierra Nevada, Ken Grossman, composting, sustainable brewery, water footprint,Climate Change & Water Supply (18:33)
Tags:
climate change, hurricane Irene, Whistling Pig, Jasper Murdoch, limited supply, municipal water supply, sustainable initiatives, C.R.I.S.P., Green Brewing Standard, renewable, using resources efficiently, green practices, brewers resources, environmentally safe produce,To comment on this episode click here. There are currently Comments
First Aired - 05/26/2011 02:00PM
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Michael Tevlin grew up in Lake Oswego and worked in many varied jobs before becoming interested in agriculture, including being a bus driver, delivery driver, concierge, camp counselor, and Americorps Volunteer. In 2006, he interned at Dancing Roots Farm in Troutdale and became interested in running a small farm. He traveled through Ireland volunteering on organic farms, then came back and spent some time with other Portland urban farmers getting ideas. He found the plot for Cully Neighborhood Farm in November 2009. Michael also works as an inclusion specialist for people with disabilities.
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Greenhorn Radio: Michael Telvin (27:54)
Tags:
Michael Tevlin, Cully Neighborhood Farm, Portland Oregon, farming on a church property, the land was aquired in exchange for stocking the food bank pantry, 14 person CSA, the pros and cons of renting from a church, running a commercial business in a residential place, micro-ranching city policies, what informs Michael's goals?, Michael's past as a bus driver, Michael loathes sprawl and wasted space, resources for farmers in Portland, answering technical questions via YouTube, no rats so far!, the biggest challanges thus far, neighbors expect a certain amount of cleanliness and order that isn't realistic or necessary in a rural area, farming and gettin' the ladies, resources Michael has found particularly useful, CullyNeighborhoodFarm.org,To comment on this episode click here. There are currently Comments
First Aired - 03/17/2013 12:00PM
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Happy St. Patrick's Day from The Main Course! Patrick Martins is joined in studio with friend Olivia Sargeant of Farm 255. She moved to Georgia in 2004 to develop Farm 255’s menu and unique local sourcing system, began as the Head Chef, and occupied the role of General Manager for 3 years until late 2010. She currently splits time between the Bay Area, the southeast, and Italy, working as a local food "market-maker" to build models for regional food economies through operations systems, communications, and education. She continues to oversee the 255 team in her role as Managing Partner, and farms at Full Moon on her days in Georgia.
"When you start to do what you love is when you become successful. Finding agriculture was the synthesis." [3:45]
"My biggest achievement is when the people I work with become self sufficient." [07:00]
"My goal is to translate my experiences into tools and resources." [21:30]
--Olivia Sargeant of Farm 255 on The Main Course
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Olivia Sargeant of Farm 255 (31:06)
Tags:
Olivia Sargeant, work life balance, Farm 255, agriculture, education, food banks, farm and restaurant company, Athens Georgia, canning, livestock operations, cooperatives, Moonshine Meats, Farm Burger, supply chains, meatballs, hamburgers, primo primals, food costs, profitability, sourcing, condiments, ketchup, Southeastern Young and Beginning Farmers Alliance, Fare Resources,To comment on this episode click here. There are currently Comments
