We first met Farm.One founder Rob Laing in 2016 on episode 145. Farm.One opened in Tribeca growing rare herbs, edible flowers, micro greens, and other exotic produce year-round for chefs and restaurants, using hydroponics and LED lighting. Episode 240 covers 2020, the global pandemic, and Farm.One’s pivot into delivering freshly-harvested...

Angela has been decolonizing wellness/herbalism spaces for almost 20 years.

Paul Voge is the CEO and Co- Founder, with his wife Maddie, of Aura Bora, the sparkling water made with herbs, fruit, and flowers. On this episode of ITS, Paul and Ali talk about how Aura Bora is communicating their values and differentiating itself from other sparkling waters. Whether it's...

If you’ve even thought about where you’d keep a brew kettle in your kitchen (or living room or hallway) this playlist is for you.

Shenarri Freeman's vegan soul food at Cadence has lit up New York City—her rolled, fried lasagna was a classic from day one. Yet her success was unexpected. Freeman left a restaurant job in Times Square during the pandemic and was ready to quit the industry altogether when fate intervened and...

Today Zarela and Aarón are thrilled to welcome Steve Sando, the founder of Rancho Gordo. In this episode they delve into the wide world of beans; covering the differences between heirloom and commodity beans (and how each has a role in the market), assessing different methods of preparing beans, exploring...

On today's episode, Aarón and Zarela are joined by their friend Chef John Mooney of Bell, Book Candle (NYC) and Bidwell (Washinton, D.C.). John explains how he has incorporated vertical agriculture into his work as a restaurateur, and together they discuss a number of their favorite Mexican herbs and...

All of the fruits and spices and flowers and herbs and meats and magic of Mexico show up in the mercados -- the markets. So you should show up there, too! What should you look for? What can you bring back? And what exactly is a clown market? All this...

Oh how we’ve missed you! …but boy have we been busy.” Chris Mary catch us up while warming up for a new season of fermentation fun and inspiration in 2020. They discuss a few ferments they’ve been doing at home during social distancing, an indoor herb garden, and how...

Today Dave and Nastassia discuss Nastassia's evil genius strategy for settling the score with Amazon. They also answer listener questions about sous-vide ice cream, herb infusions in high proof spirits, and coffee options while camping. Cooking Issues is powered by Simplecast.