Couverture de The Urban Farm Podcast with Greg Peterson

The Urban Farm Podcast with Greg Peterson

The Urban Farm Podcast with Greg Peterson

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 Welcome to The Urban Farm Podcast, your partner in the Grow Your Own Food revolution! This audio only podcast features special guests like Rosemary Morrow, Zach Loeks, and Andrew Millison as we discuss the art and value of growing food in urban areas. We'll explore topics such as gardening basics, urban beekeeping and chicken farming, permaculture, successful composting, monetizing your farm, and much more! Each episode will bring you tips and tricks on how to overcome common challenges, opportunities to learn from the experience of people just like you, and plenty of resources to ensure you're informed, equipped, and empowered to participate more mindfully in your local food system... and to have a great time doing it! Support our Podcast and listen Ad-Free! Visit www.urbanfarm.org/patron for more information and see what else we include.© Urban Farm, LLC Alimentation et vin Art Cuisine
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  • 971: Eat Local, Tell Local: The Story of Edible Phoenix Magazine

    971: Eat Local, Tell Local: The Story of Edible Phoenix Magazine
    Mar 3 2026
    With Shannan Perciballi A Rosie On The House ReplayThis episode explores Arizona’s local food community through a conversation with Shannon Perciballi, publisher and editor of Edible Phoenix. Shannon shares the story behind the magazine’s evolution, her transition from a 35-year restaurant career into publishing, and why “slow media” matters. The discussion highlights mesquite as an underrated desert food, the importance of supporting local restaurants and farmers, and how storytelling strengthens resilient regional food systems.Shannan Perciballi is the publisher and editor of Edible Phoenix, a quarterly magazine celebrating Arizona’s local food culture. A longtime Phoenix resident, she brings decades of experience in restaurants, wine, and hospitality to her work. Perciballi holds an English degree from Arizona State University and advanced wine certifications, and is deeply involved in supporting farmers, artisans, and regional food systems through storytelling, community partnerships, and advocacy for resilient local economies.Episode HighlightsShannon’s leap from restaurant executive to magazine publisher“We are never going to scoop a story—we are the slow story.”Mesquite flour and its sweet, caramel-like flavor in sourdough breadThe power of seed swaps to spark food-growing conversationsHow summer restaurant slowdowns ripple through the local farm economyThe tactile experience of holding a seasonal, intentionally crafted magazineKey TopicsEdible PhoenixShannon PercevalPamela HamiltonSlow media and quarterly publishingArizona local food cultureMesquite as a desert superfoodLocal First ArizonaUptown Farmers MarketNorth Phoenix Baptist ChurchDesert Botanical GardenSeed swaps and community eventsSupporting independent restaurants and farmersCulinary education through Careers through Culinary Arts ProgramWhat is Edible Phoenix and why does it exist?Edible Phoenix is a quarterly magazine celebrating Arizona’s local food culture. It tells the “slow stories” of farmers, ranchers, bakers, gardeners, and artisans whose work often goes unnoticed in mainstream media. Its mission is to strengthen community through storytelling and support resilient local economies.How did Shannon Perceval become the publisher?After a 35-year career in Arizona’s restaurant and hospitality industry, Shannon purchased the magazine in 2023 when founder Pamela Hamilton retired. A longtime subscriber, she stepped into ownership to preserve and grow a publication she deeply valued.What makes “slow media” different?Unlike fast-breaking news, Edible Phoenix publishes quarterly and focuses on depth over speed. It explores how food is grown, prepared, and shared—embracing seasonality and intentional storytelling rather than headlines.Why is mesquite important to Arizona’s food system?Mesquite trees produce sweet, protein-rich pods that can be milled into flour. Despite being abundant in the desert, they’re often overlooked. Featuring local foragers and educators helps reintroduce this native, climate-adapted food into the regional diet.Why is supporting local restaurants and farmers critical?Local restaurants often source from local farms, creating a circular food economy. When independent restaurants struggle—especially during summer slowdowns—farmers and ranchers feel the impact. Spending locally keeps money circulating in the community and sustains family-owned businesses.How can consumers discover truly local food businesses?Visit farmers markets and ask vendors where their products are served. Farmers often supply independent restaurants directly. Markets like Uptown Farmers Market are hubs for discovering both producers and chefs committed to local sourcing.What role do community events play?Events like seed swaps, cookbook exchanges, and food festivals foster relationships and food literacy. Celebrations such as Devoured at Desert Botanical Garden and Local First Arizona’s Fall Festival connect eaters directly with growers, chefs, and artisans.ResourcesEdible Phoenix — https://ediblephoenix.ediblecommunities.comSubscribe to the magazine — https://ediblephoenix.ediblecommunities.com/subscribeUptown Farmers Market — https://uptownmarketaz.comLocal First Arizona — https://localfirstaz.comVisit www.UrbanFarm.org/971 for the show notes and links on this episode!Need a little bit of advice or just a feedback on your design for your yard or garden?The Urban Farm Team is offering consults over the phone or zoom. Get the benefits of a personalized garden and yard space analysis without the cost of trip charges. You can chat with Greg, Janis or Ray to get permaculture based feedback.Click HERE to learn more!*Disclosure: Some of the links in our podcast show notes and blog posts are affiliate links and if you go through them to make a purchase, we will earn a nominal commission at no cost to you. We offer links to items recommended by our podcast guests and guest writers as a service to...
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    31 min
  • 970: Transforming Western North Carolina's Food Landscapewith Dana Choquette

    970: Transforming Western North Carolina's Food Landscapewith Dana Choquette
    Feb 27 2026
    How to Revolutionize Local FoodIn this Episode Dana Choquette, the Executive Director of the Western North Carolina Food Coalition, shares how a first-generation regenerative livestock farmer became a regional leader in local food system infrastructure. From backyard sheep during COVID to coordinating 12 food hubs and 9 food councils, Dana explains how small farms can transform local economies, reduce food insecurity, and strengthen community resilience. This episode explores food hubs, policy innovation, hunger relief, and why collaboration—not competition—is the future of regional food systems.Our Guest:  Dana Choquette is the executive director of a 19 county community coalition that works to strengthen the local food system in western North Carolina. She mobilizes projects to help people in all corners of the food system from those experiencing hunger to those building viable small farms. All while building local food distribution infrastructure. She's a first generation regenerative livestock farmer, and particularly loves working with sheep and cattle.Key Topics & EntitiesWestern North Carolina Food Coalition (WNC Food Coalition)Dana Choquette’s transition from urban life to regenerative livestock farmingWestern North Carolina’s 19-county food systemFood hubs as aggregation and distribution infrastructureWNC Food Hub Collaborative (12 independent hubs collaborating regionally)Grow Where You Live Policy (community gardens in high-density housing)Food councils (9 hyper-local councils across WNC)Community-based food pantries and 24/7 open-access pantriesManna FoodBank partnershipWarehouse aggregation and distribution modelInstitutional food purchasing vs. national distributorsCarbon footprint and local food sourcingFarmer viability and consistent market outletsChris Smith’s book The Whole OkraKey Questions AnsweredHow did Dana transition from urban living to farming and food systems leadership?Dana had no farming experience until nearly age 30. After relocating from Colorado to Western North Carolina during COVID, she and her husband started with backyard sheep. What began as a trial experiment quickly evolved into expanded livestock, leased land, and a deep commitment to producing food for their community. That hands-on experience led her into food systems work and ultimately to leading the WNC Food Coalition.What is a food coalition and how does it function regionally?A food coalition coordinates local stakeholders across the food system—from hunger relief to farmer support to policy advocacy. In Western North Carolina, the coalition serves 19 counties through 9 hyper-local food councils, each responding to the specific needs of its community.What is a food hub and why is it important?Food hubs are brick-and-mortar aggregation and distribution centers that purchase food from local farmers and redistribute it to consumers, institutions, CSAs, retail outlets, and food pantries. They create consistent market outlets for farmers, reduce distribution gaps, and help keep food dollars circulating locally.How do food hubs differ from national distributors?National distributors aggregate global food at scale, often prioritizing cost efficiency. Food hubs prioritize local sourcing, fair farmer compensation, shorter supply chains, and lower carbon footprints. They also strengthen local economies and improve freshness and nutritional value.How is the WNC region addressing hunger right now?The coalition partners with Manna FoodBank and operates 24/7 open-access community pantries, direct home delivery, and snack bag programs for unhoused individuals. Their approach blends immediate relief with long-term systems change.What is the Grow Where You Live Policy?A proposed Asheville policy requiring new high-density housing developments to include at least 5,000 square feet of community growing space, along with long-term maintenance support.What was the coalition’s biggest failure and lesson learned?Early on, the organization tried to solve too many food system challenges at once. They narrowed their focus, strengthened core programs, and built capacity before expanding again.What is the coalition’s biggest success?Bringing 12 independent food hubs together into a collaborative network focused on regional impact rather than competition.Episode HighlightsDana began farming with Craigslist sheep and YouTube tutorials during COVID.Western North Carolina’s terrain forces farmers to be scrappy and innovative.Food hubs offer consistent year-round markets for small farmers.The region supports 12 collaborating food hubs and 9 food councils.The coalition operates a central warehouse to aggregate donations and distribute food across multiple counties.24/7 open-access pantries remove barriers to food access.Local food improves freshness, nutrition, and taste.Dana’s driving motivation: building a resilient food system for her daughter’s future.ResourcesWestern North Carolina Food Coalition — https:...
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    41 min
  • 969: Remembering Dr. Elaine Ingham — Soil Food Web Pioneer

    969: Remembering Dr. Elaine Ingham — Soil Food Web Pioneer
    Feb 24 2026
    Honoring a soil building hero

    In this rebroadcast of Episode 185, Greg honors the late Dr. Elaine Ingham, a global leader in soil biology and founder of Soil Food Web Inc. Dr. Ingham shares her journey from childhood microbiology lessons to groundbreaking research on the soil food web. The episode explores composting, soil biology, succession, and how restoring microbial life can regenerate ecosystems and dramatically increase yields.

    Our Guest: Dr. Elaine Ingham is the Founder, President and Director of Research for Soil Foodweb Inc., a business that grew out of her Oregon State University research program. Behind her user-friendly approach to soil lies a wealth of knowledge gained from years of research into the organisms which make up the soil food web. Her goal is to translate this knowledge into actions that ensure a healthy food web that promotes plant growth and reduces reliance on inorganic chemicals. Elaine also offers a pioneering vision for sustainable farming, improving our current soils to a healthier state, without damaging any other ecosystem. In her spare time, Elaine publishes scientific papers, writes book chapters and gives talks at symposia around the world.

    Key Topics
    1. Elaine Ingham
    2. Soil Food Web Inc
    3. Oregon State University
    4. Environmental Protection Agency
    5. University of Georgia
    6. Colorado State University
    7. United Nations
    8. Monsanto
    9. Soil food web (bacteria, fungi, protozoa, nematodes, microarthropods)
    10. Genetically engineered Klebsiella planticola
    11. Biosafety protocol debate
    12. Ecological succession and weeds
    13. Composting (thermal, vermicomposting, static)
    14. Soil microbiome and human health connection

    Key Questions Answered

    How did Dr. Elaine Ingham begin her journey into soil microbiology?

    Introduced to microscopes at age six by her veterinarian father, she developed early scientific curiosity. After deciding against medical school, she pursued microbiology, earning graduate degrees at Colorado State University and building foundational methodologies for quantifying soil organisms.

    What is the soil food web, and why does it matter?

    The soil food web is the complex community of bacteria, fungi, protozoa, nematodes, and microarthropods that cycle nutrients, protect plants, and build soil structure. Without this biology, plants cannot thrive, and chemical dependency increases.

    What happened in the EPA experiment involving genetically engineered bacteria?

    Dr. Ingham and her graduate student tested a genetically engineered strain of Klebsiella planticola designed to produce alcohol from crop residues. In controlled soil experiments, the engineered bacteria killed all terrestrial plants by producing toxic alcohol concentrations at...
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    1 h et 9 min
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