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Keeping the Chesapeake foodshed sustainable

Dena Leibman, executive director of Future Harvest, Chesapeake Alliance for Sustainable Agriculture, tells how Future Harvest works to build a sustainable Chesa...

Federal News Network Staff

January 8, 2018 10:52 am

1 min read

This week’s guests include:

Dena Leibman, executive director of Future Harvest, Chesapeake Alliance for Sustainable Agriculture. Future Harvest works to build a sustainable Chesapeake Foodshed from farm and fishery to table by training new and experienced farmers in the best ways to manage their land and their crops. She’s in with info about the upcoming, 19th Annual Cultivate the Chesapeake Foodshed conference, Jan. 11, in College Park, Md.
Meaghan and Shane Carpenter, who are participants in the Cultivate the Chesapeake Foodshed conference, own Hex Ferments in Baltimore and have been creating fermented foods for almost 20 years. Their ferments have been featured on the PBS series Moveable Feast, NBC Nightly News with Lester Holt, Bon Appetit and by many other media. We’ll hear about fermenting, its value for our health, diets and … more!
DC’S RARE Steak and Seafood is a recent entry into downtown’s fine dining, surf and turf wars. Exec chef Marc Hennessy is to tell us all about it.
Pedromin Vaziri joins us with cool info about her total stress relief salon, Soulex Float Spa – her sensory deprivation chambers are all the rage for meditative stress relief and relaxation.
Santa Teresa rums are famous and delicious. Reliable Tavern’s bartender, Kapri Robinson (who also happens to be DC’s reigning, bartending queen) is in with tastes and talk of Santa Teresa.