Learn The Story Of Farmers & Ingredients From A Chef's Perspective. Subscribe To The EATYALL Podcast Today. Subscribe on iTunes

[EATYALL Podcast #49] What Happens when 2 Chefs and a Beef Farmer Dish on the Importance of Knowing Where Your Food Comes From

Oct 1, 2021 |

In this episode of the EATYALL Podcast, we’re recording at Local Feed, a restaurant in Georgetown, Kentucky, about 11 miles north of Lexington. Local Feed is owned and operated by Chef Justin Thompson. After spending the morning on the Hall’s family beef farm nearby, Chef Johnny Streetman  and Chef Justin Thompson regroup with Amanda Hall from Hallstead Farm & Meats to discuss everything from staffing shortages to the similarities between chefs and beef farmers.

Justin Thompson, a 25 year veteran of the restaurant industry, also shares some really sage advice about his hiring methods in this crazy season. 

The group also wraps up their farm tour by discussing the importance of knowing where your food comes from – and how it gets from one place to another. 

Show Sponsor: 

Connect with our Guests: 

Listen to Episode #51 on Spotify now >>

Listen to the EATYALL Podcast on your favorite podcast player >> 

The EATYALL Podcast is available on your favorite player by clicking on any of the links to access our podcast directly: iTunes, Stitcher, Spotify, Google Podcasts, Android App, TuneIn Radio, iHeart Radio, Audio junkie, Deezer, iVoox (Spanish), Listen Notes, OwlTail, Player.fm, Podchaser and more.

Learn more about the EATYALL Podcast on our official podcast page. 

A video version of the EATYALL Podcast can be found on YouTube, and you can discover the EATYALL Podcast on Amazon and Audible via search. The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services. To learn more or inquire about chef outreach activities on behalf of your organization, please reach out here. To learn more about consulting services available to individual farmers, ranchers and seafood processors interested in starting or scaling a “farm to table” business, please reach out here.

[EATYALL Podcast #48] Wait, what? THIS is a Factory Farm?
Listen to EATYALL Podcast Episode #48 now to learn how Hallstead Farms & Meats grows premium bee...
[EATYALL PODCAST #57] Chefs Jim Thomson and Patrick Horn tal...
Being a chef is a challenging, rewarding job – why does a person choose it as a profession, and how ...
[EATYALL PODCAST #52] Why Veal is Relevant Right Now with Ch...
What does a chef do with veal at a 5-star restaurant? Chef Marcus Daniel guides us through his veal-...