In Episode 45 of the EATYALL Podcast, we’re kicking off our 8 show BEEF SERIES with a trip to Thunder View Farms in the Catskill region of New York.
We’d never explored New York agriculture up close and personal beyond a trip to the Union Square Greenmarket in Manhattan. That all changed this summer when we crossed the Hudson River one foggy morning and drove up the Catskills to visit with father and son, Richard and Ric Coombs, along with their families at Thunder View Farms. This tour gave us a fresh perspective into how well farming can coexist with one of the largest cities in the world. Seeing is believing, and this multi-generational family farm operation is doing tremendous work to make sure their thriving environment continues to benefit generations to come -- all while producing some of the best beef we’ve ever tasted.
Chef Chris McDade, owner and chef at Popina in Brooklyn, NY joined us for our tour, along with his wife Natalie and son, Gus. We all learned to think more about where our water comes from, to appreciate the care that goes into our water quality and to recognize how critical clean water is to our lives. Thanks to the leadership of the Coombs family, beef farmers in the New York City Watershed have improved water quality for New Yorkers such that New York City has some of the best water quality in the world.
In this episode, you’ll learn about:
Show Sponsor:
New York Beef Council
www.nybeef.org
@newyorkbeefcouncil on Instagram
Connect with our Guests:
Connect with EATYALL:
https://eatyall.com/
https://findfamilyfarms.com/
Instagram - https://instagram.com/letseatyall
Facebook - https://facebook.com/letseatyall
Twitter - https://twitter.com/letseatyall
LinkedIn - https://www.linkedin.com/company/letseatyall
The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL provides training & culinary support to the global community of chefs on behalf of food farmers and producers, so they can achieve generational sustainability, chefs can serve award-winning food and consumers can access healthier food options.
67 - Chef Trace Tedde-Vega
66 - Federico Fernandez from Bianca Restaurant in Los Angeles
65 - Lew Childre from Double D Oysters
64 - Bales Farms - A 6th Generation Family Farm
63 - South of the Border: Talking Latin American Cuisine With Chef Dunia Borga in Mexico
62 - EATYALL ENCORE: Kenny Mattingly from Kenny's Farmhouse Cheese in Austin, KY
61 - EATYALL Encore: India Trade Mission
60 - EATYALL Encore: Simmons Catfish and Chef Cole Ellis
59 - EATYALL Encore: Two Brooks Rice
58 - The Kings of Seafood: Chef Jim Smith and Chef Scott Simpson, previous winners of the Alabama Seafood Cook-Off | Live from EATYALL Chef Camp with Andy Chapman
57 - Chefs Jim Thomson and Patrick Horn Talk About Seafood Memories and Being Chefs During a Pandemic | Live from EATYALL Chef Camp with Andy Chapman
56 - The Andy Griffith of the South Alabama Waters: Colonel Scott Bannon / Marine Resources Division Director, The Alabama Department of Conservation and Natural Resources | Live from EATYALL Chef Cam
55 - Fresh Out of the Water - Oyster Farming with Joe Ingraham from Admiral Shellfish Live from EATYALL CHEF CAMP with Andy Chapman
54 - What Does it Take to Grow a Jar of Peanut Butter?
53 - We’re Going Nuts for Peanuts in Georgia with Chef Michael Marshall
52 - Why Veal is Relevant Right Now with Chef Marcus Daniel and Steve Anderson
51 - What’s the Veal Industry Really Like with Chef Marcus Daniel
50 - Grass Fed Beef Done Right with Amy & David Bachman from Bachman Farms in Oklahoma
49 - Sit Down interview with Chef Jason Thompson, Chef Johnny Streetman & Beef Producer Amanda Hall
48 - Amanda Hall from Hallstead Farms Takes Us on a Tour “Around the Farm” on Their Kentucky Beef Farm with Andy Chapman
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