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How Regenerative Agriculture is Changing the Culinary World
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In today’s episode, we speak with Steven Nalls—a professional chef, regenerative farmer, and Escoffier Chef Instructor where he teaches a Farm to Table Experience course.
Steven worked in the hospitality industry for 15 years, and then decided to dedicate his career to building sustainable culinary practices. He also owns Three Sisters Farm & Ranch where he manages animals, builds irrigation systems, and conducts research for farm resources.
Listen as Steven talks about his switch from engineering to culinary arts, how he manages an 80-acre farm, and the true cost for that final plate of food.
Chapters
1. How Regenerative Agriculture is Changing the Culinary World (00:00:00)
2. Getting to the Front End of Food (00:01:23)
3. A Farm for the Kids (00:04:45)
4. A Love for the Fire and the Knife (00:08:12)
5. The Impact of People (00:13:37)
6. Learning as an Instructor (00:16:59)
7. A Virtual Tour of the Farm (00:20:44)
8. Following Nature's Path (00:31:10)
9. The Challenge and the Reward (00:34:35)
10. One Pot on the Windowsill (00:39:11)
11. Chef Steven Nall's Ultimate Dish (00:42:52)
112 episodes
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