Melanie and Jason Schoendorfer of Babe's Meat and Counter join the show today to chat about the importance of going to a butcher for your meats rather than buying at supermarkets, how they develop their crave-worthy menu items, why they choose to source locally, and why we should all move to Canada. --- Send in a voice message: https://anchor.fm/maria-tripodis/message

EATER Miami Food Editor Olee Fowler joins the show today to chat about Miami-Dade’s current dining restrictions, why restaurants are fighting back, how restaurants are coming up with creative and innovative ways to accommodate to our new normal, which menus to look out for to enjoy tropical fruit season while it lasts, what the deal is with Miami Spice 2020, and the inside scoop about the viral sensation that's dominating instagram, Old Greg’s Pizza. --- Send in a voice message:...

Buster and Angie Brown are the sibling duo behind Counter Culture Kombucha along with Buster's wife Natalie. This week, they talk all things kombucha. Join us as we chat about their insane flavors, the health benefits of kombucha, why they choose to flavor their brews locally and seasonally, and why the changing of the seasons should be a time for emotional and spiritual growth.  --- Send in a voice message: https://anchor.fm/maria-tripodis/message

James Beard Award winning chef, Chef Allen Susser is the executive chef at the Cafe at Books and Books, where he hosts weekly sustainable vegetable dinners, showcasing the unique flavors of Miami. In this episode, Chef Allen details his latest cookbook, Green Fig and Lionfish: Sustainable Caribbean Cooking, how he developed New World Cuisine, what enchanted him about Miami, how he's attacking the local and sustainable food movement head on, and why you should ditch your measuring cups.  ---...

Joining the show today we have Thiago Campbell of Mango Men Homestead, South Florida's mango experts. He's here to talk to us about the excitement and joys of mango season, the yield to expect this year, why we should all be taking advantage of this beautiful time of year, his favorite mango of all time, and some varieties that might surprise you.  --- Send in a voice message: https://anchor.fm/maria-tripodis/message

Chef Daniel Roy of the Jim and Neesie shares why he believes it's so important to showcase the city's local flavors and incorporate them into his menus, where he gets his produce, how you can be a more mindful and informed shopper, the secrets of the back-of-the-house restaurant world, and the best way to eat a tomato. --- Send in a voice message: https://anchor.fm/maria-tripodis/message

Robert Moehling himself of Robert Is Here is joining us this episode and is sharing some of the challenges he's been facing amid the evil COVID19 crisis, what's currently in season in Miami, what this year's harvest is looking like so far compared to previous years, and the world's most magnificent tasting fruit.  --- Send in a voice message: https://anchor.fm/maria-tripodis/message

Laurie Landgrebe is cofounder of Laurie's Pantry, a gourmet granola company, and Farmer's Markets To Go, which is a collection of virtual farmer's markets that allow local farmers and artisans to expand their net of consumers across the tri-county area. Laurie shares with us why she had identified the need for this platform long before COVID, the benefits of shopping local, and the best ways to connect with your community. 

Since Miami is experiencing a change in produce season, as the climate becomes warmer and wetter, Chantelle Sookram of Urban Oasis Project talks about what produce is currently available and in season, the best ways to access them, and her favorite ways to use them in the kitchen. 

Gretchen is the Editor and Chief of Edible South Florida and one of the community's best resources on how to eat local and seasonal. On this episode, Gretchen breaks down the best ways to access our delicious local fruits, veggies, eggs, meat, honey, and kombucha during this difficult time and how this crisis has the potential to shift our South Florida's farming scene for the better.