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A discussion about local foods and it's role in family traditions.

I sat down with my roommate Catherine to discuss her family’s relationship with local food and her thoughts about the importance of eating locally in promoting sustainability.

In this we discuss how local food has impacted Alicia’s life and how she has strived to support local food in Ann Arbor. She begins by discussing how her family immigrated from Italy and how local food was very community-based...

Eddie and I talk about some of his experiences with local foods as well as traditions that have been passed down in his family.

Here, we talk about what's going on with local food in Ann Arbor and share our thoughts and memories about food.

Clara and I discussed her experience with local food in different communities. We covered her time in southeast Michigan and out of state, and what the differences were in these communities, along with the struggles of supporting and taking advantage...

Melissa and Scott discuss local foods in his home town of Orange County, CA. Scott also spoke about his grandfather’s farm.

Expanding our idea of local food to think about what our end goals are- supporting sustainable practices, workers’ rights, and communities- and whether our locally produced foods meet these goals.

Blake and Kaylee talk about eating local, eating sustainably, and the future of local food consumption. Blake shares his experiences with food growing up and how it has led to his career working on small farms.

We talk about local food consumption, traditions that are followed and how local context situations can turn into a funny story

Grant tells me about his experience with Argus Farm Stop, his gradparents Up North, and his vegan diet.

CSA’s that didn’t go according to plan and the benefits of the local food system beyond that of the actual food.

Welcome to the first episode of "Field to Flour" where we talk with Brett Stevenson, owner of Hillside Grain in Sun Valley, ID. Listen along as Brett shares her story of discovering and incorporating artisan grain varieties and milling into...

Local dad and daughter retell their memories of their Moscow Farmers Market, Tyler works for the City of Moscow and provides a unique perspective on the impact of the Moscow Farmers Market on Moscow and the Palouse region.

I am sorry for the language. I interview my two best friends on local food. In this interview, we address cultural traditions and experiences that revolve around local food. Though we are not experts, we try to gain another perspective...

Michael and I have a nice conversation on food, local food, and consuming habits

In this interview, I talk with my housemate Blake, who is a local organic farmer. We discuss his personal involvement in the local food movement, as well as potential barriers to obtaining local food, and the future of the movement.

Mish and Esti talk about food systems status quo and ways to improve it

Billy and I chatted about local food consumption and how relationships with food has changed over the years.

Throughout this interview we discussed the different food options available between two places in Michigan (Ann Arbor and Southfield) and discussed the food availability between the two places. We also touched on the topic of consuming sustainable foods and how...

A discussion between two University of Michigan students regarding local food consumption in suburban and urban communities.

Two University of Michigan students, Caleb and Mirabella, discuss Caleb’s experience with local food throughout his life.

Meg talked about how and when she was introduced to the importance of local food, and how she has maintained a relationship with it over the years. She also reminisced about fun memories from her childhood about her father having...

Linda and Kimberly discuss how Linda's heritage has led her to believe in the importance of local food.

On this episode of Field to Flour, we sit down with Jill Severson, owner and baker at Bluebird Bakery in Sandpoint, ID. We talk about the resiliency of small businesses, challenges in distribution, and how to keep staff happy.