At The Chefs Table podcast

In this episode, we sit down at the table with Rebecca of Dragon Acres Farms in Brechin, Ontario. The farm is rooted in thoughtful land stewardship, cultivating a diverse array of specialty and heirloom produce, including Tetsukabuto squash, Thai frog finger and Onsuro eggplants, herbs, and tomatoes. Rebecca shares her journey into farming, offering insight into what it takes to grow unique crops while working in rhythm with the land.

Rebecca discusses the philosophy that guides Dragon Acres Farms, growing unique varieties chosen for their flavour, colour, texture, and culinary expression. Listeners will hear how cultivating less-common varieties allows her to express both artistry and purpose, shaping the farm’s relationship with chefs, the local food system, and community.

This conversation is a quiet but powerful reflection on farming as craft, calling, and commitment. Rebecca’s work reminds us that meaningful food begins with respect for the land and a deep attentiveness to what it can offer, where passion, dedication, curiosity, and care are as essential as skill and labour in the life of a farmer.

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A xx

In this episode, we sit down at the table with Mr. Andy Lane of Hand Hewn Farm in Fresno, Ohio, a working farm and education-focused operation dedicated to teaching whole-animal butchery and traditional charcuterie. Together with his business partner, Mr. Doug Wharton, Andy has built Hand Hewn Farm into a place where craft, ethics, and hands-on learning come together, offering immersive workshops that reconnect people to the realities and responsibilities of working with animals for food.

Hand Hewn Farm is itself a family endeavour. The farm is made up of two families, the Lane and Wharton families, who have been farming together for years, combining their lives, their families, and their skills to create a place rooted in shared purpose and communal effort. What began with homesteading has grown into an education hub, and their partnership reflects a deep commitment to collaboration, family values, and meaningful engagement with the land and food they produce.

We explore the philosophy behind teaching butchery as a skill rooted in respect: respect for the animals, the land, and the people doing the work. Andy shares how he and Doug approach education with intention, creating an environment where slowing down, learning by doing, and understanding the full process from pasture to plate are central to the experience.

This conversation is about more than technique. It is about purpose. From preserving traditional skills to building confidence and awareness in others, Andy and Doug’s work at Hand Hewn Farm reflects a shared commitment to thoughtful food production and meaningful education.

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A xx

In this episode, I sit down at the table with Ms. Marcela Jara, founder of Food for Brains, a student-focused initiative based in Salmon Arm, BC, that provides nutritious meals to post-secondary students through partnerships with Okanagan College and local organizations. Marcela is driven by the belief that no student should have to choose between basic nourishment and their education, a mission rooted in her own family’s experience with reliable access to nutritious food.

We explore how Food for Brains began as a grassroots response to student hunger and has grown into a community-supported effort that produces hundreds of meals each month. Marcela also shares her vision for empowering students through practical food education, community collaboration, and culturally respectful approaches to nourishment.

This conversation goes beyond food as fuel. It’s about dignity, resilience, and how caring for the body supports clarity of mind, academic success, and human potential. Whether you’re a student, educator, parent, or community builder, Marcela’s insights will challenge the way you think about food, access, and shared responsibility.

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A xx

In this episode, I sit down at the table with Mr. Angelo Amara of Almac Technologie Industria Casearia, a highly focused and skilled professional leading innovation in the dairy industry from Modena, Italy. Angelo’s work combines technical expertise with a deep respect for artisanal traditions, helping both small-scale and industrial cheesemakers produce exceptional products with consistency and care.

We explore the evolution of dairy processing technology, the importance of sustainability, and how Almac’s solutions bridge traditional and modern practices. Angelo also shares the challenges faced by the dairy sector and the creative approaches his team uses to solve them, offering a rare glimpse into the cutting edge of food technology.

Whether you’re involved in dairy production, passionate about artisanal foods, or curious about the people shaping the future of food, this episode offers practical insights, inspiring stories, and a window into the expertise and innovation that our podcast brings to a global audience of food professionals and enthusiasts.

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A xx

In this episode, we sit at the table with Mr. Chris Stevers of St. Isidore Ranch, a thoughtful and dedicated rancher whose work is grounded in respect for the land, the animals, and the people who rely on responsibly raised food. Chris shares how St. Isidore Ranch came to life, the philosophy that guides his approach to farming, and why stewardship is central to everything he does.

Listeners will gain insight into the daily realities of ranch life, from long-term land management and animal care to the quiet discipline required to farm with intention rather than shortcuts. Chris speaks openly about soil health, animal welfare, transparency, and the importance of making decisions that prioritize sustainability over convenience. His perspective offers a grounded and honest look at what it truly means to farm responsibly in today’s agricultural landscape.

We also explore the relationship between producers and consumers, including how trust is built through transparency, education, and consistency. Chris reflects on the challenges of modern agriculture, the rewards of staying true to his values, and what the future holds for St. Isidore Ranch. This episode is a thoughtful conversation about food, responsibility, and the long view required to care for land that will feed generations to come.

Join me for this podcast. Take a break. Listen in.
A xx