What are the unique challenges and rewards of urban beekeeping, and how does Joe Coffman navigate issues like limited space and natural threats such as varroa mites?

Today on Tangled Taproot, hosts John Cowan, Christin Jameson, and Jackson welcome Joe Coffman of Birch Creek Apiary. Joe is a former corporate professional who transitioned to a life of urban beekeeping, managing over 50 thriving colonies. Tune in to hear about some of the challenges and rewards of beekeeping in urban settings, including the diverse flavors of honey and its culinary benefits. The conversation dispels common myths about bees, highlights the environmental benefits of beekeeping, and encourages listeners, particularly urbanites in places like St. Louis, to consider beekeeping as an accessible and rewarding hobby. Joe’s story is a testament to the fulfilling vocation that beekeeping can be, benefiting both the community and the environment. Whether you're an aspiring beekeeper or simply curious about the craft, Joe's experiences and expertise provide valuable insights and inspiration.

Founded in 2020 by John Cowan, Mylk and Hummus makes on-the-go, chickpea-based snacks that focus on flavorful hummus varieties and ready-to-drink plant-based lattes. Mylk and Hummus products nourish the physical and mental endurance needs of today while considering environmental goals for the future. At Mylk and Hummus, plant-based food is made with ingredients proudly sourced through sustainable and regenerative agriculture where farming principles and practices enrich soils, restore watersheds, and lead to healthy ecosystems. The company operates on these principles to significantly reduce our carbon footprint and contribute to the reversal of global trends in climate instability, habitat loss, and the vitality of the natural world.

Discussion Points:

• Taproot team discusses small-scale Midwest beekeeping
• The world of beekeeping according to Joe, from simple beginnings to over 50 hives, social structure, misconceptions, challenges, diverse honey, and rewarding contributions
• Beekeeping intricacies, locations, types of beekeepers, and honey production process, including commercial pollination and artisanal methods
• Seasonal variations, threats and pathogens, Langstroth hives, queen's productivity, hive evolution, brood box and honey super configurations
• From the corporate world, Joe the ‘outdoorsman’ shifts to yoga, then to beekeeping
• Urban beekeeping, pollination, and sustainable agriculture, and the importance of passing this appreciation to the next generation

Resources:

Email Joe Coffman
Mylk and Hummus
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Mylk and Hummus Instagram
Mylk and Hummus YouTube
Mylk and Hummus Facebook

Can cover crops and soil microbiomes hold the key to transforming our current farming systems and boosting yields sustainably?

Today on Tangled Taproot, hosts John Cowan, Christin Jameson, and Jackson speak with industry veteran Dr. Rob Myers, Ph.D., Director of the Center for Regenerative Agriculture at the University of Missouri and former USDA National Director of Sustainable Agriculture.

The conversation explores the burgeoning world of regenerative farming and soil health. Dr. Myers shares insights on the critical role of soil microbial life and the challenges posed by post-World War II farming practices. Regenerative methods, such as cover crops, offer promise despite adoption hurdles. The episode reveals historical agricultural lessons from figures like Thomas Jefferson and George Washington, illustrating their lasting impact on modern practices. Dr. Myers highlights the growing bipartisan support for sustainable farming policies and explores innovative agricultural technologies, including drones and virtual fencing. You, the consumer, can also play a role in supporting regenerative agriculture, as a collective effort is desperately needed to build a sustainable food system.

Founded in 2020 by John Cowan, Mylk and Hummus makes on-the-go, chickpea-based snacks that focus on flavorful hummus varieties and ready-to-drink plant-based lattes. Mylk and Hummus products nourish the physical and mental endurance needs of today while considering environmental goals for the future. At Mylk and Hummus, plant-based food is made with ingredients proudly sourced through sustainable and regenerative agriculture where farming principles and practices enrich soils, restore watersheds, and lead to healthy ecosystems. The company operates on these principles to significantly reduce our carbon footprint and contribute to the reversal of global trends in climate instability, habitat loss, and the vitality of the natural world.

Discussion Points:

• Dr. Rob Myers, the Director of the Center for Regenerative Agriculture at the University of Missouri, the complex world of soil health and regenerative agriculture
• The historical and geological aspects of farmland, including Native American interactions and glacial influences, post-World War II farming practices
• Challenges in adopting these practices, economic concerns and policy restrictions, innovative crops like Kernza, a perennial grain, and the support from government and private companies for farmers experimenting with regenerative methods
• Cover crops to protect soil, renting fields for grazing
• Historical insights from the farms of Thomas Jefferson and George Washington, how these founding fathers recognized the benefits of cover crops for soil fertility, the implications of these practices in shaping agricultural policy in Washington, DC
• Technology and regenerative ag, drones for seeding cover crops and virtual fencing for livestock management
• How consumers can influence market trends and support regenerative agricultural products, playing a pivotal role in shaping a more sustainable food system
• This is not just for large farm businesses, you can experiment with your own gardens and fields

Resources:
www.cra.missouri.edu
www.northcentral.sare.org
Mylk and Hummus

How does the harvest-to-order model employed by the Kansas City Food Hub’s farms minimize food waste and maximize efficiency in the supply chain?

Today on Tangled Taproot, hosts John Cowan, Christin Jameson, and Jackson focus on the transformative impact of the Kansas City Food Hub on local farms and communities. Thomas Smith, Director of Operations at the Kansas City Food Hub, reveals the co-op’s innovative model that connects small and medium-sized farms with larger institutions such as schools and restaurants. The farmer-owned cooperative structure combines traditional and cutting-edge farming techniques. The harvest-to-order model minimizes food waste and enhances the freshness of produce. The Food Hub conducts educational field trips to promote healthier food choices among children and collaborates with other local organizations, schools, and sports teams. Tune in to hear how local food systems like Kansas City Food Hub strengthen community bonds and support sustainable agriculture.

Founded in 2020 by John Cowan, Mylk and Hummus makes on-the-go, chickpea-based snacks that focus on flavorful hummus varieties and ready-to-drink plant-based lattes. Mylk and Hummus products nourish the physical and mental endurance needs of today while considering environmental goals for the future. At Mylk and Hummus, plant-based food is made with ingredients proudly sourced through sustainable and regenerative agriculture where farming principles and practices enrich soils, restore watersheds, and lead to healthy ecosystems. The company operates on these principles to significantly reduce our carbon footprint and contribute to the reversal of global trends in climate instability, habitat loss, and the vitality of the natural world.

Discussion Points:

• Local KC Food Hub fosters community connection
• Thomas Smith intro and background
• How it works: Farmers' co-op food aggregation/distribution model
• The Food Hub and the Alliance Southwest Missouri food boxes
• The harvest-to-order model, technology
• Partnering with community organizations, farm tours, field trips
• Building community through agriculture
• Local food corridor network building
• Quality and personal connection in farming

Resources:
Kansas City Food Hub
Kansas City Food Hub Facebook
Kansas City Food Hub LinkedIn
Kansas City Food Hub Instagram
Mylk and Hummus
Email Tangled Taproot with show ideas and comments
Tangled Taproot Podcast
Mylk and Hummus Instagram
Mylk and Hummus YouTube
Mylk and Hummus Facebook

What if the solution to food insecurity could be found right in the heart of urban neighborhoods?

Join us as we uncover the remarkable journey of Antajuan Adams and Mina Aria, the inspiring force behind New Roots Urban Farm in North St. Louis. Antajuan and Mina are not only transforming landscapes but also reshaping the concept of "food apartheid" by highlighting systemic injustices and championing community self-reliance. Their volunteer-driven sanctuary is as much about sowing seeds as it is about cultivating empowerment, with an innovative pay-what-you-can model that ensures everyone in the community can relish fresh, nutritious food.

Through candid conversations and insightful stories, we explore the challenges and triumphs of Black urban farmers striving to secure resources and build sustainable futures. From household essentials to community events, New Roots is redefining what it means to engage a community around food. Together with his partners, Antajuan envisions a future where urban farming not only feeds but also heals, educates, and empowers entire communities. Join us as we celebrate the resilience, creativity, and generosity that Antajuan, Mina, and their fellow farmers are sowing into the very fabric of North St. Louis.

Founded in 2020 by John Cowan, Mylk and Hummus makes on-the-go, chickpea-based snacks that focus on flavorful hummus varieties and ready-to-drink plant-based lattes. Mylk and Hummus products nourish the physical and mental endurance needs of today while considering environmental goals for the future. At Mylk and Hummus, plant-based food is made with ingredients proudly sourced through sustainable and regenerative agriculture where farming principles and practices enrich soils, restore watersheds, and lead to healthy ecosystems. The company operates on these principles to significantly reduce our carbon footprint and contribute to the reversal of global trends in climate instability, habitat loss, and the vitality of the natural world.

Discussion Points:

• Intro to New Roots Urban Farm
• Exploring the concept of “food apartheid” and its implications
• Mina’s journey from Wash. U to New Roots Urban Farm in North St. Louis
• Antajuan Adams' journey and his community-focused initiatives
• Importance of education and empowerment through urban farming
• Expansion plans and the therapeutic nature of farming
• Challenges faced by Black urban farmers in securing funding
• Community support and engagement through volunteer efforts
• Role of partnerships with local organizations for growth
• Original farm's transformation under new leadership
• Efforts to connect and engage with the local community
• Benefits of sustainable farming and personal mental health
• New Roots' mission in policy advocacy and community support

Resources:

New Roots Urban Farm

New Roots Urban Farm IG

Mylk and Hummus

Email Tangled Taproot with show ideas and comments

How do innovative ‘agroecological’ techniques enable Fox Holler Farmstead to both enhance animal welfare and maximize land productivity?

In this episode, Tangled Taproot chats with former DIY punk Ben Brownlow, the innovative steward of Fox Holler Farmstead, who shares his journey from urban life to managing a 280-acre agroecological marvel. Ben shares the fascinating intricacies of his farm’s ecosystem, from cows enjoying shaded pastures to pigs foraging for chestnuts. His dedication to sustainable agriculture and meticulous record-keeping through field notes and the Fox Holler Almanac highlights the interconnectedness of every element on his farm. Pastured pork and poultry, heirloom vegetables, and agroforestry initiatives come together under Ben's expert guidance. We'll uncover the cooperative efforts that support these initiatives, including agroforestry and dairy cooperatives, and collaborations with neighboring communities. Ben also delves into the critical role of fire management in maintaining native prairie ecosystems and how the farm's community land trust model ensures a community-focused balance between agriculture and ecosystem preservation.

Founded in 2020 by John Cowan, Mylk and Hummus makes on-the-go, chickpea-based snacks that focus on flavorful hummus varieties and ready-to-drink plant-based lattes. Mylk and Hummus products nourish the physical and mental endurance needs of today while considering environmental goals for the future. At Mylk and Hummus, plant-based food is made with ingredients proudly sourced through sustainable and regenerative agriculture where farming principles and practices enrich soils, restore watersheds, and lead to healthy ecosystems. The company operates on these principles to significantly reduce our carbon footprint and contribute to the reversal of global trends in climate instability, habitat loss, and the vitality of the natural world.

Discussion Points:

• Introduction to Fox Holler Farmstead’s operations
• Ben Brownlow’s background and path to fox holler
• Small-scale farming and ecology integration
• Community land trust, marketing and selling food
• Perennial food crops
• Chestnut cultivation and shaded cow pastures
• Mulberry leaves and their uses
• Ben’s punk background, plant-based diet
• Ben’s writing, reading, and online resources
• Timing of tree planting vs. fruiting, shout out to Asian Pears
• Homesteading and ecology integration

Resources:

Fox Holler Farmstead Website

Fox Holler Farmstead IG

Fox Holler Farmstead FB

Mylk and Hummus

Email Tangled Taproot with show ideas and comments

Tangled Taproot Podcast

Mylk and Hummus Instagram

Mylk and Hummus YouTube

In this episode, Tangled Taproot features Molly Rockamann of EarthDance Organic Farm School in Ferguson, Missouri- the oldest organic farm west of the Mississippi. You’ll hear about the farm's profound impact on organic agriculture, its origin story and commitment to organic farming. Molly Rockamann, whose journey and philosophy shape the farm's operations, discusses the farm's educational mission as a nonprofit educational hub. It offers apprenticeship programs, a "pay what you can" farm stand, and collaborates with local schools to promote healthy eating. The discussion also covers the farm's innovative initiatives, such as soil health strategies and its role in the rise of urban agriculture. With a focus on how agriculture intersects with social justice and community well-being, tune in to learn how to get involved with EarthDance Farms and get more info on its significant contributions to local food movements and education.

Founded in 2020 by John Cowan, Mylk and Hummus makes on-the-go, chickpea-based snacks that focus on flavorful hummus varieties and ready-to-drink plant-based lattes. Mylk and Hummus products nourish the physical and mental endurance needs of today while considering environmental goals for the future. At Mylk and Hummus, plant-based food is made with ingredients proudly sourced through sustainable and regenerative agriculture where farming principles and practices enrich soils, restore watersheds, and lead to healthy ecosystems. The company operates on these principles to significantly reduce our carbon footprint and contribute to the reversal of global trends in climate instability, habitat loss, and the vitality of the natural world.

Discussion Points:

• Introduction to Earth Dance Farms

• The origins of Earth Dance Farms and organic farming

• Molly Rockamann’s journey and farming philosophy

• Community involvement and educational outreach

• Molly's personal background

• Educational mission and community partnerships

• Molly's international influence

• Innovative initiatives and challenges of running a nonprofit farm

• Expansion and community support

• Farm operations: crops, orchards, and volunteer management

• Farming for therapy and soil health strategies

• The rise of urban agriculture and local food movements

• How to get involved with Earth Dance Farms

• Closing thoughts and acknowledgments

Resources:

Earth Dance Farms

Earth Dance IG

Earth Dance FB

Mylk and Hummus

Email Tangled Taproot with show ideas and comments

Tangled Taproot Podcast

Mylk and Hummus Instagram

What happens when Broadway set design meets urban farming? Join us as we talk with Josh Smith, the innovative mind behind Neon Greens in St. Louis, to uncover this fascinating blend of creativity and agriculture. Josh's unique approach to urban hydroponic farming introduces a conveyor belt system that delivers freshly harvested greens directly to his restaurant, transforming farm-to-table into a theatrical experience. Hear about his inspirations from Alton Brown to his vegetarian grandparents and learn how community collaboration shapes the seasonal salads that make Neon Greens a local favorite.

Discover the journey of an artist who has worked on projects for HBO and Amazon and is now channeling their storytelling skills into crafting delicious, culturally rich dishes. From the challenges of growing up with vegetarian parents in the mid-90s to the meticulous research behind perfecting hydroponic lettuce, this episode offers a rich tapestry of creativity, community, and culinary innovation. This is an inspiring conversation on the rewarding nature of growing and sharing food, with exciting glimpses into future expansion plans that stay true to a core focus on sustainability and fresh produce.

Founded in 2020 by John Cowan, Mylk and Hummus makes on-the-go, chickpea-based snacks that focus on flavorful hummus varieties and ready-to-drink plant-based lattes. Mylk and Hummus products nourish the physical and mental endurance needs of today while considering environmental goals for the future. At Mylk and Hummus, plant-based food is made with ingredients proudly sourced through sustainable and regenerative agriculture where farming principles and practices enrich soils, restore watersheds, and lead to healthy ecosystems. The company operates on these principles to significantly reduce our carbon footprint and contribute to the reversal of global trends in climate instability, habitat loss, and the vitality of the natural world.

Discussion Points:

• State of the industry: Lettuce and salads

• Touring the growing area with Josh Smith, owner of Neon Greens

• Challenges of growing up with vegetarian parents in the mid-90s

• Inspirations from Alton Brown

• Transition from New York’s film and theater scene to culinary arts

• Josh’s Broadway set design background informs his farm-to-table creativity

• The lettuce you usually eat is around 20 days old

• Storytelling with food

• Efficient lettuce growing and transport with harvest capsule

• Nine signature salads, seasonal collaborations, soups, and vegan soft serve

• Community involvement in salad creation and customer engagement

• Future expansion plans focused on sustainability and fresh produce

Resources:

Neon Greens

Neon Greens IG

Neon Greens FB

Neon Greens LinkedIn

Mylk and Hummus

In this episode, the team speaks with small-scale farmers Scott and Sarah Harkness from Dang Good Produce in Bourbon, Missouri. Their journey from California to establishing a successful 80-acre mixed vegetable farm in Missouri exemplifies the American Dream. You’ll hear the challenges and victories of small-scale farming, the Harkness's unique strategies for water security, crop rotation, and extending the growing season using greenhouses. The discussion also covers the intricate balance between work and family life on the farm, and their commitment to a farm-to-table lifestyle.

Most people only see the beautifully packaged, final food products at farmer’s markets and specialty grocery stores, but the Tangled Taproot podcast will showcase unique stories from small-scale midwestern farmers, entrepreneurs, and other thought leaders in regenerative agriculture. Guests will share their successes, challenges, and future goals for their own companies and for the sustainable farming industry. The podcast is brought to you by St. Louis-based sustainable food startup Mylk and Hummus, and hosted by M & H Founder John Cowan, Kitchen Manager and Recipe Developer Christin Jameson, and Jackson.

Founded in 2020 by John Cowan, Mylk and Hummus makes on-the-go, chickpea-based snacks that focus on flavorful hummus varieties and ready-to-drink plant-based lattes. Mylk and Hummus products nourish the physical and mental endurance needs of today while considering environmental goals for the future. At Mylk and Hummus, plant-based food is made with ingredients proudly sourced through sustainable and regenerative agriculture where farming principles and practices enrich soils, restore watersheds, and lead to healthy ecosystems. The company operates on these principles to significantly reduce our carbon footprint and contribute to the reversal of global trends in climate instability, habitat loss, and the vitality of the natural world.

Discussion Points:

• Small-scale farming in the Midwest
• Water security and vegetable farming
• Origins of the farming journey
• California to Missouri farming transition
• Wildlife and ecosystem on a farm
• Evaporating syrup and growing favorite crops
• Balancing work and family in farming
• Living in a remote area
• Beans and frost

Resources:

Dang Good Produce FB

Dang Good Produce IG

Mylk and Hummus

Email Tangled Taproot with show ideas and comments

Tangled Taproot Podcast

Mylk and Hummus Instagram

Mylk and Hummus YouTube

Mylk and Hummus Facebook