Katherine Miller, author of At The Table: The Chef's Guide To Advocacy, began her work toward a healthier food system with a deep background in political advocacy. She trains chefs to use their position as influencers to make change on issues like healthy and regenerative food sourcing, food waste, sustainability, fair wages, anti-sexism and -racism, and better mental health––in ways that engage the community and work with their already busy schedules.
Saving seeds, saving ecosystems
Investing in regenerative ag
From suburban Chicago to rural Montana: the journey of a bison rancher
A matter of conscience
The robber barons of today's food corporations
Farm Aid: Food, festivity, and fighting for farmers
Healthy fish snacks––what cod be better?
The Carbon Credit Conundrum
The six-legged livestock: Bees
Bonus episode: Ask Me Anything!
Photographing grasslands: beauty, community, life
Land, sheep, and the inefficiency of being too efficient
Transforming 40 million acres of lawns into thriving ecosystems
Sheep and goats for healthy land, thriving businesses, and fire reduction
Words of wisdom from a holistic veterinarian and regenerative dairy farmer
Funneling federal ag money to the people who most need it
How to have family business meetings that are productive––and short
Weathering global change on an Oregon sheep ranch
From mountaintops to farm fields: Landscape scale restoration
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