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Things get spicy when Keith & Becky play a creative take on the Hot Sauce Challenge, plus an interview with Papa Tony’s founder/owner Tony Wilson on the roaring success of his local, family-run business. https://www.papatonyshotsauce.com Hearty thanks to our sponsor of this episode: Seattle Good Business Network’s Good Food Economy Program https://seattlegood.org/good-food-economy Follow us on Facebook and Instagram @fieldtoforkpodcast

In the heart of Rainier Beach, a laid-back restaurant/bar known as Jude’s is stirring up attention for its worker-owned co-op business model and locally-sourced, creatively-crafted cocktails. Co-owner Mark Paschal shares enlightening stories of how it works and came to be. https://www.judesoldtown.com/ Hearty thanks to our sponsor of this episode: PCC Community Markets pccmarkets.com/membership.

Keith takes a Field Trip to the Bellingham Dockside Market, where direct connections with local fishermen leads to revealing tales about sustainable fishing… and a lot of fun! Thanks to Sustainable Connections for sponsoring this episode, and don’t miss the Whatcom County Farm Tour as part of September Eat Local Month in Bellingham and Whatcom County: https://sustainableconnections.org/eat-local-month/ Featured in this episode: Bellingham Dockside Market http://www.bellinghamdockside.com Slack Tide Fisheries https://www.slacktidefisheries.com Sound Leader Seafoods https://soundleaderseafoods.com/ Island Girl Seafood https://www.islandgirlseafoodco.com Sea to Shore Seafood https://www.seatoshoreseafood.com Lummi Seafood Market https://www.lummiseafoodmarket.com/ Follow us on Facebook and Instagram @fieldtoforkpodcast

It’s an Eat Local Month King County trifecta when Keith & Becky chat with Hannah Laurin of Forget Me Not Ice Cream Sandwiches about the essential role of locally-sourced ingredients found at local farmers markets where she exclusively sells her locally-made treats! Thanks to our sponsor of this episode: Eat Local First www.eatlocalfirst.org Follow us on Facebook and Instagram @fieldtoforkpodcast

In this episode we chat with Sheryl Wiser, Director of Outreach and Special Projects for Tilth Alliance and a long-time magnetic connector in the local food economy. We get the scoop on the first-ever Eat Local Month King County and learn more about Sheryl’s passions for music, advocacy, and pie! Eat Local Month King County https://eatlocalfirst.org/king-county Eat Local First King County on Facebook http://www.facebook.com/eatlocalfirstkingcounty Tilth Alliance http://www.tilthalliance.org https://sherylwiser.com/ Thanks to our sponsor of this episode: Eat Local First https://eatlocalfirst.org Follow us on Facebook and Instagram @fieldtoforkpodcast

In this episode we learn the inspiring origin story of the Indigenous foods-focused ʔálʔal Café in Pioneer Square, from former manager Anthony Johnson who played a major role in bringing its vision and values to life. And check out Native American Food Sovereignty Alliance Thanks to our sponsor of this episode: Eat Local First https://eatlocalfirst.org Follow us on Facebook and Instagram @fieldtoforkpodcast

In this episode we do a deep dive into the vinegar vat with Electric Habitat owner Marisa Figueroa, whose pandemic pivot into small batch pickles and hot sauces led to locally-sourced pride as a queer maker. Thanks to our sponsor of this episode: Eat Local First https://eatlocalfirst.org Follow us on Facebook and Instagram @fieldtoforkpodcast

In this episode, we talk with Mariah DeLeo (Program Manager of Seattle Good Business Network’s Good Food Economy program) about bringing the inaugural Good Food Connections event to life, a farm-and-sea-to-table trade conference uniting farmers, fishers, artisans, chefs, buyers and community food stakeholders around a common table. Thanks to our sponsor of this episode: Eat Local First https://eatlocalfirst.org Follow us on Facebook and Instagram @fieldtoforkpodcast

In Part Two of our report on Good Food Connections (presented by Seattle Good Business Network in partnership with Tilth Alliance) Becky and Keith talk up their highlights from the inaugural event, sharing insights, interviews, and a few of their favorite things from over 40 vendors offering tastes of locally grown and produced food and beverage products. Thanks to our sponsor of this episode: Eat Local First https://eatlocalfirst.org Follow us on Facebook and Instagram @fieldtoforkpodcast

We’re back with a fresh season and a new co-host, Seattle-based cookbook author, culinary instructor, and private chef Becky Selengut. Get to know Becky and find out how she navigates the inaugural Field to Fork Hot Takes challenge! https://www.beckyselengut.com As part of the Seattle Good Business Network’s Good Food Economy program, Field to Fork is focused on celebrating a resilient, sustainable, and just local food economy. https://seattlegood.org/good-food-economy/field-to-fork/ Thanks to our sponsor of this episode: Eat Local First https://eatlocalfirst.org

In this follow-up to Episode 4, we continue our conversation with Mike Carpinito, co-founder and working farmer at Carpinito Brothers in Kent. Our talk gets tasty as we turn our attention to three Carpinito crops in season at the moment: chard, kale and squash. Who better to share tips on how to grow, store, cook, and enjoy these tasty vegetables than a person who’s been in the business of producing and selling them for over 50 years. http://www.carpinito.com Be sure to check out the Bonus Episode on where to find Carpinito Brothers produce as part of Seattle Restaurant Week, through November 6 2021. Thanks to our sponsors Charlie's Produce and Seattle Restaurant Week! Field to Fork is a Made With Bacon production, all rights reserved.

In this episode of Field to Fork, we head down to the Green River Valley in Kent, where over 50 years ago two brothers turned a passion for growing pumpkins into a beloved local farm destination that encompasses over 800 acres of farmland. In part one of our interview with Carpinito Brothers co-founder Mike Carpinito, we’ll learn about... The pumpkin patch roots of this home-grown enterprise... The importance and appeal of locally-farmed produce for consumers, including restaurants... The challenges facing this family-owned business and how they’ve written their own success story.... And more! And don't miss part two of our interview, where we move into the kitchen to get the Field to Fork focused treatment on three of Carpinito Brothers popular seasonal crops: chards, kales, and hard squashes. Learn how they’re grown, how to store and cook with them, and why they’re being featured in dishes as part of Seattle Restaurant Week. http://www.carpinito.com Thanks to our sponsors Charlie's Produce and Seattle Restaurant Week! Field to Fork is a Made With Bacon production, all rights reserved.