Food Chat

Today's show is all about Sous Vide Cooking and How to Properly Cook Roasts. Chef Jackson and Greg share their secrets for successful sous vide cooking and how to cook up the perfect roast every time. They discuss beef, pork and lamb roasts. Tips and Tricks from Chef Jackson that you won't want to miss. Food Chat is brought to you by www.ranchfreshmeats.com.

Host Greg Bloom and Chef Jackson bring on Rich Schneider from Raquelitas Tortillas in Denver, CO. Rich explains how they make tortillas and chips the old fashioned way and with local ingredients. Raquelitas is a great local success story that you'll be glad your heard. Check out their website at www.raquelitas.com . Food Chat is brought to you by www.ranchfreshmeats.com .

Chef Jackson interviews Scott Jones from Royal Crest Dairy in Denver, CO. Scott shares the history of Royal Crest Dairy, discusses milk production and you'll learn what makes Royal Crest Dairy special when it comes to local milk delivery. Check out their website at www.royalcrestdairy.com . Food Chat is about all things related to FOOD, including growing food, processing food, cooking food and eat...

"Should you stay or should you go?" The Pros and Cons of cooking at home vs eating out for Christmas and New Years. Chef Jackson and Greg list all the essentials to consider if you're planning on hosting/cooking for the holidays and what you need to ask the restaurant if you're thinking of going out for a holiday meal with a small group. Food Chat is about all things related to FOOD, including gro...

Today is the Wagyu beef edition with Roger Morgan from Morgan Ranch Beef. Roger explains how he got into raising Wagyu and Hereford beef breeds, how he produces world-class tasty beef year after year and the sustainability of the beef industry. Food Chat is about all things related to FOOD, including growing food, processing food, cooking food and eating food. Each week, the Host Gregory Bloom, wh...

Today's show is all about Beef Cattle Buying Basics. Steve Williams from JBS in Greeley, CO talks with hosts Greg & Jackson about his experience buying beef cattle and beef market fundamentals. Food Chat is about all things related to FOOD, including growing food, processing food, cooking food and eating food. Each week, the Host Gregory Bloom, who has spent 30 years in the food business working i...

Host Greg Bloom and Chef Jackson interview Tara Vander Dussen. Tara is a 5th generation dairy farmer, dairy advocate and sustainability consultant to family dairies. Tara shares insights into dairy farms, milk production and tells us why we don't have to feel guilty for eating cheese or butter. For more about Tara see https://taravanderdussen.com/ Food Chat is about all things related to FOOD, inc...

Greg interviews chef Rob McDaniel in Oahu, Hawaii. Chef Rob shares insights into the Hawaiian food scene including how poke bowls got started, why beef ribeyes and short-ribs are so popular and how to find the best food on the island if you are a tourist. Food Chat is about all things related to FOOD, including growing food, processing food, cooking food and eating food. Each week, the Host Gregor...

Chef Jackson and Greg talk about food trends, past, present and future. They discuss how the food scene has changed over the last 30 years and where it's likely to go in the future. Why are many culinary schools closing? Is a career in food still a viable option? Food Chat is about all things related to FOOD, including growing food, processing food, cooking food and eating food. Each week, the Hos...

Greg interviews Taran White, an Alaskan fisherman who catches Alaskan Sockeye Salmon every year in the Bristol Bay of Alaska. Learn why this fish is some of the most sustainable wild-caught fish in the United States. Food Chat is about all things related to FOOD, including growing food, processing food, cooking food and eating food. Each week, the Host Gregory Bloom, who has spent 30 years in the...

Gregory Bloom, Host & Owner of Barber’s Foods, along with Chef Jackson Lamb, Professor in the School of Hospitality at Metropolitan State University of Denver, interview Cheyenne McEndaffer at the U.S. Meat Export Federation. Cheyenne shares her experiences with helping export U.S. beef, lamb and pork around the globe. Cheyenne discussed the new Women's Meat Industry Network (WMIN), www.wmin.org a...

Greg Bloom and Chef Jackson interview Nina Teicholz who wrote the NYT best selling "Big Fat Surprise - Why Butter, Meat and Cheese Belong in a Healthy Diet." Nina discusses the U.S. dietary guidelines, saturated fats and the ridiculous claims by the new Tuff's 'Food Compass' rating system which declares Frosted Flakes as healthier than eggs and ground beef.

Greg Bloom, Host & Owner of Barbers Foods, interviews Geno Chrenzia, Sales & Marketing Manager at the Harvest Moon Baking Company in Denver, Colorado to discuss what goes into making high quality artisan gourmet breads and buns. www. HMBC.com.

Today's Guest: Our guest is Doug Caskey, Executive Director, of the Colorado Wine Industry Development Board. We talk about Colorado grape varieties, the wine growing regions in Colorado, and why is Colorado a great place to grow grapes for wine. Food Chat is about all things related to FOOD, including growing food, processing food, cooking food and eating food. Each week, the Host Gregory Bloom,...

Greg interviews Dan Timmerman from Timmerman Cattle to discuss the beef industry including cattle production, market conditions and why he enjoys raising cattle for a living. Check out the website at www.foodchat.us. Food Chat is brought to you by www.ranchfreshmeats.com.

It's all about Bacon! Greg and Chef Jackson interview Tim and Nissa Beeler and Beeler's Pure Pork. Tim and Nissa explain why they raise Duroc pigs and how they make the best tasting bacon. Check out the website at www.foodchat.us . Food Chat is brought to you by www.ranchfreshmeats.com .

Greg Bloom and Chef Jackson interview Nina Teicholz who wrote the NYT best selling "Big Fat Surprise - Why Butter, Meat and Cheese Belong in a Healthy Diet." Nina discusses the U.S. dietary guidelines, saturated fats and the ridiculous claims by the new Tuff's 'Food Compass' rating system which declares Frosted Flakes as healthier than eggs and ground beef.

Gregory Bloom and Chef Jackson Lamb bring on Paul Bonacquisti from Bonacquisti Wine Company in North Denver to discuss grapes and wines. Paul explains how he makes wines and you'll learn a lot in just a few minutes about grape and wine varieties unique to Colorado.

Chef Jackson Lamb and Gregory Bloom cheese it up for this episode about Mexican cheese made in Colorado. They interviewed Gabriel and Nelson Robles, owners of Queso Campesino in Brush, Colorado, http://www.quesocampesino.com. Learn how artisan, authentic Mexican cheese is made right here in Colorado.

Chef Jackson Lamb and Gregory Bloom discuss growing vegetables in your backyard and how to grow great tasting tomatoes. Chef Jackson shares insights into tipping guidelines at restaurants including fine dining and fast casual. Should you be expected to leave a tip at a fast casual restaurant? Chef Jackson shares insights from his wine class and the new types of grapes grown in Colorado that make g...

Greg and Chef Jackson interview Chelsea Didinger and Bob Schork from the Colorado Dry Bean Committee. Chelsea is getting her PhD in Beans at CSU and talks about how to best cook beans and get more beans in our diets. Bob shares information about the beans grown in Colorado and why Colorado is a great place to grow beans. Learn why you should be eating more Colorado grown beans!

Gregory and Chef Jackson Lamb discuss Colorado local food products. Danielle Trotta, Marketing Manager for the Colorado Proud Program joins the show to talk about Colorado agriculture, the Colorado Proud Program, and food products made in Colorado.

Greg Bloom is joined in the studio by Chef Jackson Lamb from MSU Denver and they discuss the cool food events in Denver this summer and fall that are open to the public, including Rare, The Denver Burger Battle, Meats on Fire and more. Also Denise Mickelsen, Communication Director at Colorado Restaurant Association joins us to give details about the Denver Food and Wine Festival this September whi...

Greg Bloom interviews Dani Traweek, Executive Director of the Colorado Ag Leadership Program and discusses the wide variety of Ag opportunities there are for young people looking for a promising career. Also Greg brings on Harrison Topp from Topp Fruits in Paonia, CO to talk about the rewards and challenges of growing cherries, apples and peaches.

Greg Bloom interviews Dr. Temple Grandin, Professor at Colorado State University on the topic of humane animal handling and her life-long work to improve how animals are cared for that are raised for food. Dr. Grandin spoke about cattle, pigs, and chickens and how they are raised. Greg also talked to Dr. Grandin about her new book and how many hours kids should be playing video games each day.