How can we, humans, look at our relationship to nature differently? In season three of Going Wild, on top of stories about animals, we invite you to journey through the entire ecological web — from the tiniest of life forms to apex predators — alongside the scientists, activists and adventurers who study it. Wildlife biologist and host Dr. Rae Wynn-Grant has been studying wild animals in their natural habitats all over the world for years. Our award-winning podcast takes you inside the hidde ...
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Kandungan disediakan oleh Ben Bishop & Mike Amato, Ben Bishop, and Mike Amato. Semua kandungan podcast termasuk episod, grafik dan perihalan podcast dimuat naik dan disediakan terus oleh Ben Bishop & Mike Amato, Ben Bishop, and Mike Amato atau rakan kongsi platform podcast mereka. Jika anda percaya seseorang menggunakan karya berhak cipta anda tanpa kebenaran anda, anda boleh mengikuti proses yang digariskan di sini https://ms.player.fm/legal.
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Yellowbud Hickory Nut Oil with Jesse Marksohn of Yellowbud Farm
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Manage episode 324307035 series 2964376
Kandungan disediakan oleh Ben Bishop & Mike Amato, Ben Bishop, and Mike Amato. Semua kandungan podcast termasuk episod, grafik dan perihalan podcast dimuat naik dan disediakan terus oleh Ben Bishop & Mike Amato, Ben Bishop, and Mike Amato atau rakan kongsi platform podcast mereka. Jika anda percaya seseorang menggunakan karya berhak cipta anda tanpa kebenaran anda, anda boleh mengikuti proses yang digariskan di sini https://ms.player.fm/legal.
Spring is springing and we're back again with another informative interview. Jesse Marksohn of Yellowbud Farm (and Fungal Forest Farm) joins us today to introduce us to a tree that has been wholly overlooked by modern society; the Yellowbud Hickory (Carya cordiformis). You may have heard of this tree referred to as bitternut, due to its highly tanic nut content, but did you know that these nuts can be pressed into a golden 'liquid pecan' cooking oil? Think olive oil, but better. Produced locally, potentially better for you, and likely much better tasting because if it's local it's fresh! Get ready to have your mind blown wide open by today's conversation where we also learn about Jesse's experience gallivanting across country visiting every abandoned, or actively stewarded, nut orchard from New England to Tennessee. When I (Mike) first met Jesse, it was at a chestnut roast in Western Massachusetts where he had brought a fold out table - and it was covered from end to end with every named variety of pecan, heartnut, chestnut, and hickory that you haven't heard of. I thought to myself, "This guy is like a walking, talking, genetic repository!" Join us with your ears and attention today, we promise you won't regret it. See Jesse's links below: https://www.yellowbud.farm/ https://www.instagram.com/fungalforestfarm/
…
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54 episod
MP3•Laman utama episod
Manage episode 324307035 series 2964376
Kandungan disediakan oleh Ben Bishop & Mike Amato, Ben Bishop, and Mike Amato. Semua kandungan podcast termasuk episod, grafik dan perihalan podcast dimuat naik dan disediakan terus oleh Ben Bishop & Mike Amato, Ben Bishop, and Mike Amato atau rakan kongsi platform podcast mereka. Jika anda percaya seseorang menggunakan karya berhak cipta anda tanpa kebenaran anda, anda boleh mengikuti proses yang digariskan di sini https://ms.player.fm/legal.
Spring is springing and we're back again with another informative interview. Jesse Marksohn of Yellowbud Farm (and Fungal Forest Farm) joins us today to introduce us to a tree that has been wholly overlooked by modern society; the Yellowbud Hickory (Carya cordiformis). You may have heard of this tree referred to as bitternut, due to its highly tanic nut content, but did you know that these nuts can be pressed into a golden 'liquid pecan' cooking oil? Think olive oil, but better. Produced locally, potentially better for you, and likely much better tasting because if it's local it's fresh! Get ready to have your mind blown wide open by today's conversation where we also learn about Jesse's experience gallivanting across country visiting every abandoned, or actively stewarded, nut orchard from New England to Tennessee. When I (Mike) first met Jesse, it was at a chestnut roast in Western Massachusetts where he had brought a fold out table - and it was covered from end to end with every named variety of pecan, heartnut, chestnut, and hickory that you haven't heard of. I thought to myself, "This guy is like a walking, talking, genetic repository!" Join us with your ears and attention today, we promise you won't regret it. See Jesse's links below: https://www.yellowbud.farm/ https://www.instagram.com/fungalforestfarm/
…
continue reading
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