28: Jessica Prentice on making a worker-owned and community supported kitchen, and inviting people into their own kitchens with good ingredients

Jessica Prentice is a founder of Three Stone Hearth, a Community Supported Kitchen and worker-owned cooperative in Berkeley, California. She has loved cooking for as long as she can remember. In 1996 she completed the professional Chef’s Training at the Natural Gourmet Institute in New York. She worked as the Chef of the Headlands Center for the Arts in Marin from 1997-2001, where she founded the Headlands Hearth Bakery and Café in 2001. Jessica educated herself in sustainable agriculture issues, and in 2002 was hired as the first Director ofEducation Programs for the Ferry Plaza Farmers Market in San Francisco. Jessica coined the word “locavore” and co-created the Local Foods Wheels.  She is the author of Full Moon Feast: Food and the Hunger for Connection. Recently, she has been writing about new and very old models of cooperative work.  In this episode, Jessica talks with Chelsea about making a worker-owned and community supported kitchen, and inviting people into their own kitchens with good ingredients

15: Tim Page of F.E.E.D. Sonoma on efficient produce distribution, supporting a community of farmers, and what to do with the ridiculous abundance of California.

Tim Page runs the Farmers’ Exchange of Earthy Delights — also known as F.E.E.D. Sonoma— a produce distribution company that works very closely with 50 small scale farmers in Sonoma County, California.  Growing up in the Orange County, CA of the ‘70s, Tim witnessed the disappearance of farmlands firsthand, inspiring F.E.E.D.’s dedication to creating a food system with efficient practices and pristine raw ingredients, all while practicing the maximization of our existing resources.  Chelsea talks with Tim about the origins of this business under an oak tree, supporting a community of farmers, and what to do with the ridiculous abundance of California.