Logo
    Search

    Podcast Summary

    • Celebrate Mother's Day with Blue Nile, PlushCare, and Mint MobileExpress love with Blue Nile's pearls and gemstones, lose weight with PlushCare's telehealth and meds, and save on wireless with Mint Mobile's affordable plans

      This Mother's Day, express your love and appreciation to the extraordinary women in your life with a thoughtful gift from Blue Nile. Whether it's for your mom, a mother figure, or yourself as a mom, Blue Nile offers exquisite pearls and mesmerizing gemstones that are sure to impress. Plus, enjoy fast shipping options with free shipping and returns. Meanwhile, for those struggling with weight loss, PlushCare provides a solution with telehealth services and FDA-approved weight loss medications like Wegovy and Zeppound for qualified individuals. Many insurance plans are accepted. Mint Mobile offers a more affordable wireless plan, with unlimited data for just $15 a month, making it an attractive option during inflation. On the Off Menu Podcast, James Acaster and Ed Gamble invite guests to share their favorite dishes, with this week's guest being Charlotte Church. Despite Charlotte's love for rosemary, James expresses his dislike for the herb, leaving us with a reminder that everyone has unique preferences.

    • Unexpected ingredients and personal food preferencesIncorporating unexpected ingredients can enhance dishes, but preferences vary, and sharing food dreams and potential blog topics can inspire others.

      The addition of an unexpected ingredient, like rosemary in a citrus polenta cake, can elevate a dish from good to great for some people, but not for everyone. For instance, Charlotte's family doesn't enjoy rosemary-infused desserts. Furthermore, everyone has their preferred food they'd love to try and write about if given the chance. Charlotte's dream food would be a lemon tart, as she's a big fan. The listeners are encouraged to share their food dreams and potential blogs on social media. Additionally, Charlotte Church has a new TV series, "Charlotte Church's Dream Build," which is currently airing on Discovery Plus and Tuesdays at 9 PM. She's currently on tour as well. Charlotte envisions her dream restaurant as having an exquisite decor with naturalistic materials, resembling Grill Market in Iceland. Although the restaurant offers various delicious dishes, it also serves minke whale, which is not for everyone. Overall, the power of unexpected ingredients and personal food preferences was a significant topic of discussion.

    • Transforming an Old House into a Healing RetreatFormer child star Charlotte Churchill is turning a neglected house into a nature-focused healing retreat, 'The Dreaming,' to help people reconnect and find joy in a fast-paced, consumerist world.

      Charlotte Churchill is transforming Laura Ashley's old house in Wales into a healing retreat center called "The Dreaming." This project came about due to the last owner leaving the house in disrepair, making it affordable for Charlotte. The retreat aims to help people reconnect with nature, themselves, and others, as she believes the modern world is making us fried and unhappy with its fast pace and consumerism. Charlotte, a former child star, has become increasingly obsessed with nature and the importance of decompressing since having kids and recognizing the climate crisis. Her dream restaurant would have a vegetarian roast dinner as her husband is an excellent cook, but they are mostly vegetarian with occasional ethically sourced meat, except for minke whale, which is not served at the retreat. The retreat will be a place filled with magic and nature, offering joy and meaning in a world that often lacks it.

    • Finding peace and inspiration from natureReconnect with nature for physical and mental health benefits, find joy in its abundance, and make a positive impact on the world.

      We all have a role to play in saving the world, and we can find inspiration from nature and its restorative properties. The speaker shares his experience of finding peace and clarity in the 100 Acre Wood, and introduces the concept of shinrin yoku or forest bathing, which involves fully engaging with nature for extended periods to promote physical and mental health benefits. The speaker encourages everyone to reconnect with nature and find joy in its abundance, regardless of personal preferences or backgrounds. While some may find wonder and awe in the city, others may prefer the quiet and simplicity of the countryside, but ultimately, we all have a part to play in making a positive impact on the world.

    • Our connection to nature in our daily livesAppreciate the natural sources and diversity they provide, whether it's through water or food.

      Despite our modern urban lives, the essence of culture can be traced back to our connection with nature. Charlotte's aversion to sparkling water, even for her dream meal, is a reminder of this deep-rooted human preference for natural sources. While some may find joy in standing under a waterfall, others, like Charlotte, prefer to keep their feet dry and savor the purest water possible. The diversity of a bread basket, a staple in many dream meals, reflects our appreciation for the variety and richness that nature provides. So, whether it's through still water or an intricately flavored bread basket, let's remember to honor our connection to nature in our daily lives. And, for the record, Charlotte will be enjoying her bread on the dry side, thank you very much.

    • Charlotte and James's ideal meal: A celebration of breads and butters with a side of permacultureCharlotte and James value the artistry of breads and butters, and their conversation reveals their excitement for permaculture and trying new culinary experiences.

      During their discussion about their ideal meal, Charlotte and James showed a great appreciation for various types of breads, with a preference for focaccia, sourdough, and seeded options. They also shared their love for different butters, including whipped butter and black volcanic salt butter. Charlotte expressed her excitement about permaculture and growing vegetables, which she finds appealing due to its interconnected nature and benefits for the entire ecosystem. The conversation also revealed that both Charlotte and James enjoy trying new things and often order multiple courses in restaurants. Overall, their conversation showcased their shared enthusiasm for food and nature.

    • Appreciating nature through gardening and foodGardening and enjoying nutrient-rich produce can lead to soul-nourishing experiences and health benefits. Personal preferences in food can be accommodated with a dream restaurant offering a side of melted cheese.

      Appreciating the complexity and diversity of nature, whether it's through gardening or observing, can lead to soul-nourishing experiences and health benefits. Growing your own vegetables not only adds a personal touch to your meals but also provides nutrient-rich produce. When it comes to enjoying a bowl of soup, the experience can be enhanced by the presence of a well-placed crouton. Some prefer to savor each bite with a mix of soup, cheese, and crouton, while others may opt for a side of melted cheese to keep the experience going. Despite personal differences, the shared enjoyment of good food and the natural world can bring people together. Furthermore, the conversation revealed that some people prefer to have a little bit of everything in each bite, while others might prefer to savor each element separately. To accommodate these preferences, a dream restaurant could offer a side of melted cheese for those who want to keep replenishing their cheese supply. Lastly, the conversation touched upon the importance of good nutrition, which can be a challenge for some, as they might have been raised with nutritionally deficient diets. However, the appreciation of good food and the natural world can lead to healthier choices and more enjoyable meals.

    • Discovering Joy in Everyday Experiences: Food, Gifts, and MoreFrom simple meals to interactive dining experiences, find joy in everyday life. Consider resources for personal growth like PlushCare and Quince, and give thoughtful gifts like an Aura digital picture frame.

      Food can bring joy and entertainment, just like the experience of a Japanese teppanyaki grill. While discussing various food topics, it became clear that sometimes the simplest meals, like Welsh cheese on a plate, can bring great pleasure. However, for those seeking a more interactive dining experience, a Japanese teppanyaki grill offers both delicious food and entertainment. Additionally, there are resources available for those looking to improve their lives, such as PlushCare for weight loss and Quince for affordable high-quality fashion. The importance of giving thoughtful gifts, like an Aura digital picture frame, was also emphasized. Overall, the conversation highlighted the importance of finding joy in everyday experiences and making the most of life's simple pleasures.

    • Experience a teppanyaki grill for a unique dinnerTeppanyaki grills offer delicious Japanese food and an entertaining performance by the chef, creating a memorable dining experience

      A dream restaurant experience could be found in a teppanyaki grill. Here, you're not just enjoying delicious Japanese food, but also being entertained by the chef's performance. The chef's antics, like making onion volcanoes and performing tricks, add to the fun. It's not the typical hot plate you might think of, but a large stainless steel one used for cooking various Japanese dishes, like teriyaki chicken, garlic fried rice, and a variety of vegetables. The selection is clever as it's like having a little bit of everything in one main course. If we could choose any chef to entertain us while cooking, it would be an intriguing mix of Stewart Lee and Mariah Carey. While Stewart Lee's comedy and methodical cooking style might be infuriating for some, Mariah Carey's energy and fun personality would balance him out. The combination of their performances and the teppanyaki grill experience would make for an unforgettable dinner.

    • Balancing Green Leaves and Chips in DietEnjoy a balanced diet with both green leaves and chips, appreciating their unique origins and health benefits. Green leaves are essential for nutrition, while chips can be enjoyed in moderation for taste.

      A balanced diet includes both green leaves and chips, despite their contrasting origins and health benefits. Green leaves, which are the foundation of life on earth and rich in nutrients from the process of photosynthesis, should be a regular part of our diet. However, chips, which are a natural combination of salt and potatoes, can also be enjoyed in moderation. The speaker acknowledged the appeal of chips and even shared personal stories of their preparation and consumption. When asked about the leaves mentioned earlier, it was clarified that they were not leaves from trees, but rather edible leaves like spinach and lettuce. The importance of changing one's perspective towards green leaves and appreciating their growth process can make them seem more nourishing and vital. Therefore, incorporating both green leaves and chips into meals can provide a balanced and satisfying experience.

    • Exploring the Complexity of Human Interactions through Food and DrinksFood and drinks can influence our relationships and shape our experiences based on personal preferences, cultural backgrounds, and shared memories. Being open-minded and curious can lead to new discoveries and joy.

      People's relationship with food and drinks can be influenced by various factors, including personal experiences, cultural backgrounds, and even the company they keep. For instance, the conversation between the podcast hosts revolved around a seemingly innocent question about someone eating leaves off trees, which led to a discussion about edible leaves, favorite drinks, and even childhood memories of unusual concoctions. The hosts also shared their personal preferences and experiences with different types of alcohol, from vodka mixers to expensive New Zealand Sauvignon Blanc. Moreover, the conversation highlighted the importance of being open-minded and curious, as well as the joy of discovering new things, whether it's a new drink or a new perspective on life. The hosts also emphasized the significance of shared experiences and the role they play in shaping our tastes and preferences. In essence, the conversation showcased the richness and complexity of human interactions, as well as the power of food and drinks to bring people together and create lasting memories. So, the next time you're sitting around a campfire or having a casual conversation with friends, don't be afraid to ask a seemingly silly question or share a personal story – you never know where the conversation might lead!

    • Reminiscing about past party days and looking forward to passing on the love for fun to childrenAs we grow older, our experiences may change, but our love for communal, fun experiences remains constant.

      The speaker cherishes the memories of her carefree, wild party days, filled with buying drinks for everyone and dancing with abandon. However, as she's grown older and become a mother of three, her life has become more responsibility-laden, and those days of wild chaos have given way to more subdued experiences. Yet, she looks forward to passing on her love for parties and fun to her children, perhaps through the sharing of cherished family traditions like roasting marshmallows around a fire. The speaker's love for communal, experiential experiences, whether it be buying drinks for the whole bar or roasting marshmallows with family, remains a constant in her life.

    • Roasting marshmallows and enjoying hot chocolateRoast marshmallows for a delightful taste and achievement experience. Try infusing them with candle scent. Hot chocolate made with velvetizer is perfect. Use milk and dark chocolate for balance. Dark chocolate is healthy and can be consumed in large amounts. Dip fruits in melted chocolate for a delicious twist.

      Roasting marshmallows over an open flame creates a delightful experience, both in terms of taste and achievement. Whether it's done over a candle or a gas hob, taking your time is crucial to get every bit covered. Infusing marshmallows with the scent of a candle is an intriguing idea. Hot chocolate, especially when made with a velvetizer, is a perfect companion to this dessert. Using a combination of milk and dark chocolate for melting makes for a nice balance in taste. Contrary to popular belief, you can consume large amounts of dark chocolate without feeling guilty, as it has numerous health benefits. Dipping fruits in melted chocolate is a delicious way to enjoy this dessert, and using home-grown fruits adds a personal touch.

    • A dream restaurant menu with nature-inspired dishesImagine a menu with water, homegrown fruits, and unique experiences like French onion soup, Teppanyaki grill, and toasted marshmallows. Grow your own fruits in a polytunnel for a truly sustainable dining experience.

      The dream restaurant menu features a variety of delicious dishes and experiences, from water collected under a waterfall to homegrown fruits around a campfire with loved ones. The menu includes water, popcorn or bread, French onion soup, a cheese plate, Teppanyaki grill, green leaves and salty chips, cloudy bay sauvignon blanc, and toasted marshmallows with hot chocolate and homegrown fruit. The hosts also discussed the possibility of growing various fruits, including bananas, strawberries, raspberries, and blueberries, in a polytunnel. The episode was filled with laughter, fantasy, and a sense of connection to nature and loved ones. Despite some rough patches earlier in the episode, the hosts apologized for any inappropriate comments and expressed gratitude to their guest, Charlotte Church, for her participation in the dream restaurant experience.

    • James and Charlotte's Playful Exchange About Food and Dream RestaurantsJames and Charlotte had a light-hearted exchange about food and Charlotte's dream restaurant build, with Charlotte staying in the project despite initial uncertainty, and both guests promoting their own projects.

      During a podcast recording, James Acaster and Charlotte Church had a playful exchange about food and Charlotte's dream restaurant build. James was unsure if he needed to remove Charlotte from the restaurant due to her mention of using fresh herbs on a French onion dish, but it turned out she was referring to a specific type of herb that would not be used in that context. Charlotte stayed in the dream restaurant and the recording continued with some light-hearted moments, including James and Charlotte being called "funny bunnies" by Charlotte. Charlotte also plugged her new TV show, "Charlotte Church's Dream Build," and James plugged his tour dates for his comedy show, "Ed Gamble Electric." The podcast ended with Tessa Coates promoting her own podcast, "Nobody Panic," and some sponsor messages for Mother's Day shopping at Whole Foods Market and 1-800-Flowers. Throughout the recording, there were several humorous and light-hearted moments that showcased the chemistry between the guests and the hosts.

    • Explore more topics with the Rob Autumn daily podcastListen to the Rob Autumn daily podcast for valuable insights, expert interviews, and thought-provoking ideas on a wide range of subjects

      If you're interested in the topics we've discussed and would like to explore them further, consider listening to the Rob Autumn daily podcast. This podcast covers a wide range of subjects, many of which align with the themes we've touched upon in our conversation. By tuning in daily, you'll have access to valuable insights, expert interviews, and thought-provoking ideas that can help you grow personally and professionally. Whether you're looking to expand your knowledge, stay informed on current events, or simply want to be entertained, the Rob Autumn daily podcast is an excellent resource to consider. So, if you're looking for a daily dose of inspiration, education, and entertainment, be sure to check it out!

    Recent Episodes from Off Menu with Ed Gamble and James Acaster

    Ep 252: Jason Mantzoukas

    Ep 252: Jason Mantzoukas

    ‘How Did This Get Made?’ podcaster and ‘Brooklyn Nine-Nine’ star Jason Mantzoukas finishes up series 11. And half of his meal is lurking in the shadows…


    Listen to Jason’s podcast ‘How Did This Get Made?’ wherever you listen to podcasts.


    Recorded and edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 251: Helen Skelton

    Ep 251: Helen Skelton

    TV presenter, author and Strictly contestant Helen Skelton takes on her next challenge: ordering her Off Menu menu in the Dream Restaurant.


    Helen Skelton’s book ‘In My Stride’ is out now published by Headline. Buy it here.

    Follow Helen on Twitter and Instagram @helenskelton


    Recorded and edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 250: Patti Harrison

    Ep 250: Patti Harrison

    US stand-up and ‘I Think You Should Leave’ star Patti Harrison is this week’s dream dinner guest. She arrived so early her table wasn’t ready yet.


    Trigger warning: this episode contains talk of eating disorders.


    Patti Harrison is bringing her show ‘My Huge Tits Huge Because They Are Infected NOT FAKE’ to London’s Soho Theatre at the end of May and the Edinburgh Fringe in August.

    Follow Patti on Instagram @party_harderson


    Recorded and edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 249: Rhys Nicholson

    Ep 249: Rhys Nicholson

    ‘Drag Race Down Under’ judge and ‘Taskmaster Australia’ star Rhys Nicholson is our guest diner this week. And they’ve brought along their pal Jeff Tartare.


    Rhys brings their new show ‘Huge Big Party Congratulations’ to the Edinburgh Fringe this August and then is touring the UK. For dates and tickets go to rhysnicholson.com.au

    Rhys’s book ‘Dish’ is out now. Buy it here.

    Watch Rhys’s special ‘Live at the Athenaeum’ on Netflix.

    Follow Rhys on Instagram @rhysnicholson


    Recorded and edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 248: Huge Davies

    Ep 248: Huge Davies

    Comedian and podcaster Huge Davies brings disturbing news. Another great episode of Off Menu with Ed Gamble and The Boy.


    Listen to Huge Davies’s podcast ‘Slime Country’ with Ed Night and Sunil Patel wherever you listen to podcasts.

    Watch Huge’s special ‘The Carpark’ on YouTube for free.

    Follow Huge on Twitter and Instagram @hugedavies



    Recorded and edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 247: Ardal O’Hanlon (Live in Dublin)

    Ep 247: Ardal O’Hanlon (Live in Dublin)

    It’s the final b-b-b-b-bonus episode from the live tour and what better way to end than with Irish comedy god and ‘Father Ted’ star Ardal O’Hanlon. Oh, and eating a creamy dessert.


    Follow Ardal on Twitter @ardalsfolly and Instagram @ardalohanlon


    Recorded by Matt Mountford-Lister for Storm Productions Group live at the Bord Gáis Energy Theatre in Dublin.

    Edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 246: Karan Gokani

    Ep 246: Karan Gokani

    Co-founder of Hoppers restaurants Karan Gokani has a table booked this week, and he’s bringing along Edward Stephenson Jamison Gamble as his dining companion.


    ‘Hoppers: The Cookbook’ is out now, published by Quadrille Publishing. Buy it here.

    Go to Hoppers restaurants in London. Visit hopperslondon.com to book a table.

    Follow Hoppers on Instagram and TikTok @hopperslondon

    Follow Karan on Instagram @karancooks


    Recorded and edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 245: Tommy Tiernan (Live in Dublin)

    Ep 245: Tommy Tiernan (Live in Dublin)

    Irish comedy icon Tommy Tiernan joins us for night one in Dublin. And, no, this episode hasn’t been edited much.


    Tommy Tiernan is on tour now with ‘Tommedian’. For dates and tickets go to tommytiernan.ie

    Follow Tommy on Twitter @Tommedian and Instagram @officialtommedian


    Recorded by Matt Mountford-Lister for Storm Productions Group live at the Bord Gáis Energy Theatre in Dublin.

    Edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 244: Sara Barron

    Ep 244: Sara Barron

    Superb stand-up and podcaster Sara Barron has a reservation this week. And did you know her brother is a babe?


    Listen to Sara’s podcast ‘They Like to Watch’ wherever you listen to podcasts.

    Sara Barron is at the Edinburgh Fringe this August with her new show ‘Anything For You’. For tickets and info visit edfringe.com

    Follow Sara on Twitter @sarabarron and Instagram @sarabarron1000000


    Recorded and edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 243: Joe Wilkinson (Live in Brighton)

    Ep 243: Joe Wilkinson (Live in Brighton)

    Despite wanting to go home, Joe Wilkinson showed up for his table at the Dream Restaurant, live in Brighton.


    Listen to Joe’s podcast Chatabix with David Earl wherever you listen to podcasts and follow Chatabix on Instagram @chatabixpodcast

    Joe’s book ‘My Autobiography’ is out now. Buy it here.

    Follow Joe on Instagram @gillinghamjoe


    Recorded by Matt Mountford-Lister for Storm Productions Group live at the Brighton Dome.

    Edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Related Episodes

    Season’s Eatings

    Season’s Eatings

    As a new season begins and our second season ends, get ready to “fall” in love. The arrival of autumn welcomes a medley of hearty roots, good gourds, and herbal farm harvests. From the OBX, Chris starts off with helpful advice on when to shop for pumpkins, butternut, acorn, and carnival squash. Then, she and Brooke spice it up with perfect fall pairings – chard with nutmeg, pears with star anise, and more. (02:21) Speaking of which, Brooke gives a rundown of our featured autumn recipe: Purée of Caramelized Onion and Sweet Potato Soup. Need we say more? The delicious, sage-infused dish is easy to make and only gets better when topped with crème fraîche and toasted pepitas. (03:44) Also known as pumpkin seeds, pepitas steal the show again! This Just Simply… Cuisine recipe building block never fails as a garnish for autumn and winter soups, veggies, pastas – or simply eaten by the handful. (07:12) Later, our co-hosts share some handy kitchen tricks, including a tip to fix soup that’s too thick (try saying that three times!). (10:32) As the seasonal theme continues, the ladies break down the art of “concept cooking” and the fruits of this ingredient-based philosophy, seen through the eyes of their children. (14:07) Before breaking to give us more goodies in Season 3, Chris and Brooke reflect on their fun-filled weekend together playing “refrigerator roulette” in the JSC kitchen. Spoiler alert: it ends with a mighty frittata! (17:43)

    For recipes and more, including information about our cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram.

    Many thanks to our sponsor:

    Bellucci

     

    [Episode 12]

    Cultivating a Strong Food System with Monica Petrella

    Cultivating a Strong Food System with Monica Petrella

    In this inspiring episode, Ginain Grayes welcomes Monica Petrella, a passionate advocate for local food systems and Food System Program Coordinator for Homegrown Hillsborough, an initiative aimed at strengthening local food systems. They dive into the importance of community gardening, the benefits of homegrown produce, and how individuals can contribute to a sustainable food system.

    Key Topics Discussed

    • Monica's Urban Gardening Journey: Transitioning from believing she couldn't garden due to space limitations to thriving in balcony gardening with the help of EarthBox systems.
    • Benefits of Urban Gardening: Monica highlights the sustainability, accessibility, and health benefits of growing one's own food, even in limited spaces.
    • Introduction to Homegrown Hillsborough: Monica discusses the role and mission of Homegrown Hillsborough, an initiative aimed at strengthening local food systems and encouraging community gardening efforts.
    • Food Insecurity in Hillsborough County: The discussion delves into the issue of food insecurity, its impact on communities, and how local efforts can make a significant difference.
    • Getting Involved with Local Food Systems: Monica offers insights on how individuals can support and engage with their local food systems, emphasizing the importance of community participation and education.
    • Recipe Share: Monica shares a simple yet delicious recipe for cherry tomato bruschetta, showcasing how to use homegrown produce to create healthy, flavorful meals.

    Resources and Links

    Ingredients:

    1 loaf French bread, cut into 1/4-inch slices

    1 tbsp extra-virgin olive oil

    8 roma tomatoes, diced

    ⅓ cup chopped fresh basil

    1 ounce Parmesan cheese, freshly grated

    2 cloves garlic, minced

    1 tbsp balsamic vinegar

    2 tsp extra-virgin olive oil

    ¼ tsp kosher salt

    ¼ tsp freshly ground black pepper

    Directions:

    1. Gather all ingredients
    2. Preheat oven to 400 degrees F.
    3. Brush bread slices on both sides lightly with 1 tbsp oil and place on large baking sheet. Toast bread until golden, 5 to 10 minutes, turning halfway through.
    4. Toss together tomatoes, basil, Parmesan cheese, and garlic in a bowl.
    5. Mix in balsamic vinegar, 2 tsp olive oil, kosher salt, and pepper.
    6. Spoon tomato mixture onto toasted bread slices.
    7. Serve immediately and enjoy!

    Links & Contact Info:

    Join our NEW Facebook Page: https://www.facebook.com/COOKTHEGARDEN

    Connect on Instagram: www.instagram.com/cookthegarden

    Visit the Food Blog: www.cookprayslay.com

    Email with Feedback and Topic Requests: info@cookprayslay.com

    Planting foods and flags for strong communities

    Planting foods and flags for strong communities

    Meet Julie Darnton, an MSU Extension educator who works in community food systems, interfacing with community members to recognize the value of buying local products. Julie works with farmers markets, institutions and the public. She tempts your tastebuds in this interview and enthusiastically covers:

    • Food choices that exist through simply purchasing options
    • Being prideful of our Michigan hometeam
    • Getting closer to agriculture as she worked to grow and develop communities
    • Why farmers market hours are limited
    • Global market options and food safety systems that are in place
    • What foods she couldn’t go without
    • Foods on her cooking and baking bucket list
    • Social gardening and learning best practices to battle woodchucks
    • The best places to visit in Michigan and making milestone trips
    • Thanksgiving innovation for the ultimate stuffing crustiness

    Sites mentioned in this podcast:

    MSU Extension: http://www.canr.msu.edu/people/julia_darnton

    Connect with Michigan GROWN, Michigan GREAT:

    Thanks for listening and come back soon to hear about more people, foods and places that are Michigan AF!