This is a Vintage episode from 2006.

Why This Episode Matters

Erica Renaud explains why heirloom, traditional and open-pollinated seeds matter to agricultural biodiversity.
Mark and Francis share how they worked directly with local farmers to plan crops, commit to purchases and even shoulder some of the farmer's risk.
The conversation connects sustainable agriculture with something more immediate to a restaurant: better-tasting food.
From backyard tomatoes to restaurant purchasing, they explore ways consumers, chefs and farmers can build a closer connection to where food comes from.

The Conversation

In 2006, organic farmer and researcher Erica Renaud of Seeds of Change joined Mark Pascal and Francis Schott for a conversation about something fundamental to the food on our plates: the seed.

Erica explains the differences among heirloom, traditional and open-pollinated varieties and why preserving genetic diversity matters. The discussion moves from seed saving and organic agriculture to the relationship between farmers and chefs—and that's where Mark and Francis bring the conversation directly into their restaurants.
They describe meeting with farmers before planting season to decide what to grow, committing to buy entire crops and sharing some of the agricultural risk. When hundreds of pounds of Jersey tomatoes arrived at once, the restaurants put them across the menu and preserved the harvest so they could serve local tomato sauce in the middle of winter.

For Mark and Francis, the motivation wasn't simply philosophical: the food tasted better. Their argument is that the search for the most sustainably grown tomato and the search for the best-tasting tomato can lead you to the same farm.

Erica also makes the case for growing something yourself—even in a container or small garden—as a way to understand food differently. From teaching children where food comes from to discovering how dramatically one tomato variety can taste from another, the conversation follows food from seed to farm to restaurant to plate.

Guest Bio

At the time of this 2006 conversation, Erica Renaud was an organic farmer and researcher and the Research and Farm Manager for Seeds of Change, working on organic seed production, agricultural biodiversity and programs connecting farmers with chefs and consumers.

Timestamps

00:00 Heirloom seeds, open pollination and preserving biodiversity
04:00 Seed patents, hybrids and who controls the food supply
07:00 Why chefs and farmers should plan together
12:00 Sustainable food often tastes better and everyone should grow something
18:30 Why organic food should start with organic seed
24:30 How consumers can drive demand for better, more sustainable food

Info

Seeds of Change https://www.seedsofchange.com/

The organization discussed in this 2006 interview has evolved considerably since the original broadcast. The Seeds of Change garden-seed brand is currently part of Green Garden Products and continues to offer seeds described by the company as 100% organic and 100% non-GMO.

Subscribe: Restaurant Guys' Regular

https://restaurantguysregulars.buzzsprout.com/

Magyar Bank

https://www.magbank.com/

Stage Left Wine Shop

https://www.stageleftwineshop.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com

Heirloom Seeds, Local Farms & Better Food | Erica Renaud

The Restaurant Guys

Heirloom Seeds, Local Farms & Better Food | Erica Renaud