Episode 12
James Whetlor – Cabrito Goats

Cabrito’s mission is to put all billy goats born in to the dairy industry into the meat industry. Ex-chef James Whetlor knew he could something about the plight of the male billy goats, who are historically euthanised at birth in the dairy industry.

James realised that goat meat had potential when his roast goat leg with lentils, salsa verde and chive flowers flew off the menu at the River Cottage Canteen around 8 years ago. Soon after, James sold his first kids to one of the Great British Chefs, Jeremy Lee at Quo Vadis. Since then his customer base has grown to include more award-winning restaurants… and with Goatober, he wants hundreds of other venues to include goat on the menu.

In fact, Cabrito has a global vision: to inspire every meat-eater – from Europe to India and Australia to America – to put goat meat on their shopping list at least once a month. Why don’t we do that now? As you’ll hear it’s down to a very strange quirk of history, which has led to millions of billies needlessly disappearing.

James is International Director of Goatober working with partners in America, Europe and Australia and is consultant for the European ‘Food Heroes’ project, which aims to end food waste in farming across the EU. James’ first book GOAT: Cooking and Eatinghas been widely acclaimed as genre-defining and is nominated for a James Beard award 2019.

This episode is a must listen.  Enjoy.

 

Episode 8
Giles Henschel – Olives Et Al

When Giles and his wife Annie took a late gap year and went on a 38,000 mile motorbike trip round the Mediterranean basin, they had no idea it would be the start of a successful business.

26 years later, Olives Et Al has created 400 products and they still use recipes given to them by the families they met on that original trip: generations of history that span 6000 years, harvesting olives from trees that are two and a half thousand years old.

As we chat you’ll discover why it’s a good idea not to tick off a customer when they dip their fingers into your olive taster bowl, why our attitudes towards food quality would do well to mirror our attitudes to luxury cars and the importance of how you exit your car at the office!

Episode 6
Helen Browning – Soil Association

This week I talk to Helen Browning, OBE: Chief Executive of the Soil
Association, visionary organic farmer and, with her partner Tim, owner of The Royal Oak and Chop House, two places where the menu really does reflect what is available right now. This includes courgettes cooked deliciously in five different ways when there is a glut on! 

Get ready for an uplifting, thought-provoking conversation which explores
many things including:

Helen’s own journey, from catching rats in the family’s dairies to earn pocket money, to taking over the farm in the mid 80s and finding herself ahead of the curve, not only in how she farmed but also how she sold her organic produce.

As you’ll learn, being ahead of the curve is not always an easy place to be…
We also try to put the world to rights, so we can solve the problem of feeding 10 billion humans and keeping the planet intact. That could mean we see lots of walnut, almond and fruit trees growing amongst our cereal crops in the future. Intrigued? Come and join the conversation …

http://helenbrowningsorganic.co.uk
https://www.soilassociation.org