54 - What Does it Take to Grow a Jar of Peanut Butter?
10/19/21 • 38 min
Ever look at the food you buy and wonder how it made its way to you? From children’s lunches to candy bars, peanut butter is a must-have in many pantries - and it’s carefully cultivated and crafted with pride on its way to your taste buds.
That’s why, in this episode that concludes a two-parter about peanuts, Andy interviews chef Michael Marshall and Donald Chase of Chase Farms - a family farm in Georgia that grows peanuts in ways that enrich the environment as well as your next meal. Warning: sudden cravings for a good old PB and J may occur!
The Great Georgia Peanut Adventure, Part 2
Peanut Farming Wrap-Up. Following Andy and Michael’s visit to Chase Farms in EATYALL episode 53, they join Donald Chase to hear his story and share what they’ve learned about the process of peanuts - including why the care behind the harvest is just as important as the final product on your shelf.
A Brief History Of The Peanut. From South America to Africa to the United States, the peanut has adapted over time to become a key ingredient in everything from sandwiches to smoothies...yet as Donald explains, its usefulness actually begins on the farm.
Knowing Where Your Food Comes From. Michael cites consistency of ingredients as his greatest challenge as a chef, and why he values food producers who always offer the same high-quality ingredients. Find out how Chase Farms strives for such consistency by producing peanuts with proven methods that also benefit the environment
The “Stump A Chef And Farmer” Lightning Round. Andy quizzes Michael and Donald on the hard questions: Cats or dogs? Favorite beverage? Preferred steak? Hear their hot-take answers - including favorite snacks that may or may not involve peanuts - and the delicious wins they each want to celebrate one year from now.
While Michael and Donald represent two distinct parts of the food industry, their stories and values align across sprouting fields and menu selections. Dip some apple slices in peanut butter while you listen in, and stick to EATYALL to hear more stories of passionate people making and serving better meals.
Today’s Guests
Michael Marshall, 7 Myles Craft Dining - https://7mylescraftdining.com/
Michael Marshall is the Chef and Owner of 7 Myles Craft Dining, a cooking service that serves 3-course meals for in-home dining and special events. As a graduate of Le Cordon Bleu Culinary School For Performing Arts in Pasadena, California, Michael relishes putting a modern spin on old dishes - surprising customers and expanding their tastes with restaurant-caliber dining in their home or venue.
Donald Chase, Chase Farms
Donald Chase is the Owner of Chase Farms in Macon County, Georgia, working alongside his wife and parents. Their farm grows and harvests peanuts, poultry, corn, and more, with the Chase Farms Market offering fruits and vegetables to consumers each June-July.
Show Sponsor: Peanut Butter Lovers
https://peanutbutterlovers.com/
Instagram - https://www.instagram.com/peanut.butter.lovers
Facebook - https://www.facebook.com/southernpeanutgrowers
Connect With EATYALL:
- https://eatyall.com
- Instagram - https://instagram.com/letseatyall
- Facebook - https://facebook.com/letseatyall
- Twitter - https://twitter.com/letseatyall
- LinkedIn - https://www.linkedin.com/company/letseatyall
- YouTube - https://youtube.com/letseatyall
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.
Ever look at the food you buy and wonder how it made its way to you? From children’s lunches to candy bars, peanut butter is a must-have in many pantries - and it’s carefully cultivated and crafted with pride on its way to your taste buds.
That’s why, in this episode that concludes a two-parter about peanuts, Andy interviews chef Michael Marshall and Donald Chase of Chase Farms - a family farm in Georgia that grows peanuts in ways that enrich the environment as well as your next meal. Warning: sudden cravings for a good old PB and J may occur!
The Great Georgia Peanut Adventure, Part 2
Peanut Farming Wrap-Up. Following Andy and Michael’s visit to Chase Farms in EATYALL episode 53, they join Donald Chase to hear his story and share what they’ve learned about the process of peanuts - including why the care behind the harvest is just as important as the final product on your shelf.
A Brief History Of The Peanut. From South America to Africa to the United States, the peanut has adapted over time to become a key ingredient in everything from sandwiches to smoothies...yet as Donald explains, its usefulness actually begins on the farm.
Knowing Where Your Food Comes From. Michael cites consistency of ingredients as his greatest challenge as a chef, and why he values food producers who always offer the same high-quality ingredients. Find out how Chase Farms strives for such consistency by producing peanuts with proven methods that also benefit the environment
The “Stump A Chef And Farmer” Lightning Round. Andy quizzes Michael and Donald on the hard questions: Cats or dogs? Favorite beverage? Preferred steak? Hear their hot-take answers - including favorite snacks that may or may not involve peanuts - and the delicious wins they each want to celebrate one year from now.
While Michael and Donald represent two distinct parts of the food industry, their stories and values align across sprouting fields and menu selections. Dip some apple slices in peanut butter while you listen in, and stick to EATYALL to hear more stories of passionate people making and serving better meals.
Today’s Guests
Michael Marshall, 7 Myles Craft Dining - https://7mylescraftdining.com/
Michael Marshall is the Chef and Owner of 7 Myles Craft Dining, a cooking service that serves 3-course meals for in-home dining and special events. As a graduate of Le Cordon Bleu Culinary School For Performing Arts in Pasadena, California, Michael relishes putting a modern spin on old dishes - surprising customers and expanding their tastes with restaurant-caliber dining in their home or venue.
Donald Chase, Chase Farms
Donald Chase is the Owner of Chase Farms in Macon County, Georgia, working alongside his wife and parents. Their farm grows and harvests peanuts, poultry, corn, and more, with the Chase Farms Market offering fruits and vegetables to consumers each June-July.
Show Sponsor: Peanut Butter Lovers
https://peanutbutterlovers.com/
Instagram - https://www.instagram.com/peanut.butter.lovers
Facebook - https://www.facebook.com/southernpeanutgrowers
Connect With EATYALL:
- https://eatyall.com
- Instagram - https://instagram.com/letseatyall
- Facebook - https://facebook.com/letseatyall
- Twitter - https://twitter.com/letseatyall
- LinkedIn - https://www.linkedin.com/company/letseatyall
- YouTube - https://youtube.com/letseatyall
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.
Previous Episode
53 - We’re Going Nuts for Peanuts in Georgia with Chef Michael Marshall
One hundred years ago, George Washington Carver saw what few others did at the time: the simple power of the peanut. Today, the little legume that could is used in hundreds of dishes - but its ability to enrich the soil with nitrogen between growing other crops make the peanut versatile and sustainable.
Those two words also describe the culinary approach of today’s guest Michael Marshall, Chef and Owner of 7 Myles Craft Dining in Fayetteville, GA. In this episode - the first in a two-part series - Andy and Michael talk sustainability and simplicity at 7 Myles and in the food industry, before paying a visit to Donald Chase at Chase Farms to discover the peanut’s many farm-to-table benefits.
The Great Georgia Peanut Adventure
7 Myles Craft Dining. When the pandemic hit in early 2020, Chef Michael Marshall seized the chance to build a business that serves Michelin-quality food in your own home. Learn about his lifelong chef’s journey from Mississippi to California to Georgia, and how the name 7 Myles pays tribute to his father.
Sustainability: Not Just A Trend. Michael explains the food industry’s shift back to using simpler, fresher ingredients, growing vegetables onsite and even breeding and releasing tuna eggs back into the ocean - all to sustain their food sources.
A Chef, A Farm, And A Peanut. As Andy says, peanuts are a bit like shrimp as Bubba describes them in Forrest Gump - they can be enjoyed in so many ways! But how do peanuts actually make it into a jar, a can, or a bag at baseball games? Andy takes Michael to Chase Farms to find out the tasty truth.
Chase Farms’ Peanut Process. Andy and Michael find 140 acres of peanut crops at Chase Farms, as Donald demonstrates firsthand how peanuts not only factor into the foods we love, but also fertilize the soil for other crops - a win-win!
The peanut is just one of many foods that introduce chefs and restaurant professionals to their local farms - but today’s episode is only half the story. Tune in today, and catch part 2 next week, as EATYALL gives you more great content on the food industry relationships that bring ethical, flavorful meals to the table.
Today’s Guests
Michael Marshall, 7 Myles Craft Dining - https://7mylescraftdining.com/
Michael Marshall is the Chef and Owner of 7 Myles Craft Dining, a cooking service that serves 3-course meals for in-home dining and special events. As a graduate of Le Cordon Bleu Culinary School For Performing Arts in Pasadena, California, Michael relishes putting a modern spin on old dishes - surprising customers and expanding their tastes with restaurant-caliber dining in their home or venue.
Donald Chase, Chase Farms
Donald Chase is the Owner of Chase Farms in Macon County, Georgia, working alongside his wife and parents. Their farm grows and harvests peanuts, poultry, corn, and more, with the Chase Farms Market offering fruits and vegetables to consumers each June-July.
Show Sponsor: Peanut Butter Lovers
https://peanutbutterlovers.com/
Instagram - https://www.instagram.com/peanut.butter.lovers
Facebook - https://www.facebook.com/southernpeanutgrowers
Connect With EATYALL
- https://eatyall.com
- Instagram - https://instagram.com/letseatyall
- Facebook - https://facebook.com/letseatyall
- Twitter - https://twitter.com/letseatyall
- LinkedIn - https://www.linkedin.com/company/letseatyall
- YouTube - https://youtube.com/letseatyall
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.
Next Episode
55 - Fresh Out of the Water - Oyster Farming with Joe Ingraham from Admiral Shellfish Live from EATYALL CHEF CAMP with Andy Chapman
What five-star menu would be complete without seafood? Nothing beats a good lobster tail, baked salmon, or shrimp gumbo. But let’s think a bit smaller. That’s right: today it’s all about the oyster!
In this first episode of a 4-part series centered on seafood, Andy chats with Joe Ingraham of Admiral Shellfish Company based in Fort Morgan, Alabama. Their sitdown, during the EATYALL Chef Camp, brought over a dozen chefs and farmers together to encounter seafood from a ground-floor, all-angles perspective. Listen in for a fascinating look at a comeback that Auburn football would be proud of - the reemergence of the oyster in Alabama’s waters.
Farming the Oyster: The Mighty Mollusk
Over 30 Years Of Aquaculture. Guest Joe Ingraham, born and raised near New Orleans in North Shore, Louisiana, brings three decades of ecological and culinary expertise on marine wildlife and ecologically-friendly seafood. Hear about his history with oysters, from trying them in New Orleans’ French Quarter as a kid to farming them today.
The Fall And Rise of Alabama Oyster Reefs. Joe recounts how Alabama lost 80% of its natural oyster reefs to construction projects in the past century. But thanks to the work of local farmers, commercial oyster farms, and Auburn University, oysters are repopulating the gulf coast, purifying its waters, and rebuilding the long-lost reefs.
The Unified Oyster Farm Community. Oysters are only as delicious as the conditions they grow in. Andy and Joe touch on factors like water salinity’s effect on oyster flavor and natural threats to oyster harvests, while praising the teamwork of Alabaman farmers to improve the marine environment and rebuild a thriving oyster industry.
When it comes to oysters, Joe has many pearls of wisdom (pun intended), and is the perfect guest to kick off this EATYALL Camp series. Tune in to part one now, and stick with EATYALL for the rest of this series on enjoying safe, sustainable seafood from Lower Alabama.
Today’s Guest
Joe Ingraham, Admiral Shellfish Company - https://admiralshellfishcompany.com
Growing up in the rich food and culture of New Orleans, Joe Ingraham is Farm Manager at Admiral Shellfish Company in Fort Morgan, Alabama. A graduate of University of South Alabama, Joe worked with Dauphin Island Sea Lab before joining Admiral Shellfish Company, bringing a depth of knowledge - and love for - the aquaculture of the Gulf Shores.
Show Sponsors:
Alabama Gulf Seafood
Instagram - https://www.instagram.com/alseafood
Facebook - https://www.facebook.com/AlabamaSeafood
Gulf Shores and Orange Beach Tourism
Instagram - https://www.instagram.com/VisitALBeaches
Facebook - https://www.facebook.com/GulfShoresOrangeBeachTourism
Connect With Our Guest Joe Ingraham
Instagram - https://www.instagram.com/admiralshellfishco
Connect With EATYALL:
Instagram - https://instagram.com/letseatyall
Facebook - https://facebook.com/letseatyall
Twitter - https://twitter.com/letseatyall
LinkedIn - https://www.linkedin.com/company/letseatyall
YouTube - https://youtube.com/letseatyall
Show Credits:
Hosts are Andy & Marianna Chapman
Graphic Design by Tyler Castleman
Production provided by Bryan Murphy
Copywriting by Sean Sousa
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.
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