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One Bite is Everything: Daily Summaries Delivered
by Dana DiPrima
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- 5 days ago34 min
Land Isn’t Enough: How a Goat Farmer Built a Farm From Scratch
Show NotesWhat does it actually take to become a farmer today if you didn’t grow up on a farm, inherit land, or have a roadmap?In this episode of One Bite is Everything, Dana sits down with first-generation goat farmer Emma Smalley to talk about the reality of building a farm from scratch in modern America.Emma’s path into farming started with a Craigslist ad and an aging goat farmer named Roger who needed help caring for his herd. What followed was mentorship, loss, land searches, commuting hours to support the farm with an off-farm job, and eventually building a goat operation of her own in rural New York.But this conversation goes far beyond goats.It explores the growing crisis around farmland access, succession planning, first-generation farming, and the emotional complexity behind keeping land in agriculture. Emma shares what it feels like to compete with developers for farmland, why so many farms depend on off-farm income to survive, and how isolation has quietly become one of the defining realities of farming today.Dana and Emma also discuss:why land can be “available” but still inaccessiblehow mentorship shapes new farmersthe hidden emotional side of farmland transitionsrotational grazing and regenerative practiceswhy goat meat demand is growing in immigrant communitiesthe role of community in keeping farmers goinghow organizations like American Farmland Trust are helping support land access and transition planningwhy farming today often depends on people operating at their absolute limitAt the center of this episode is a bigger question:If millions of acres of farmland are expected to change hands in the coming decades, who actually gets the opportunity to farm?Emma’s story offers a deeply personal look at that question—and at the people trying to build a future inside a system that often wasn’t designed for them.In This EpisodeEmma’s unexpected path into goat farmingThe reality of first-generation farmingCompeting with developers for landFarming while working a full-time jobGoat farming, halal markets, and immigrant food systemsWhy community matters more than people realizeThe emotional weight of farmland successionBuilding a farm that can outlast youAbout Emma SmalleyEmma Smalley is a first-generation goat farmer in New York State raising meat goats on a former dairy farm in Allegheny County. She manages her farm while also working full-time off-farm and has been involved in farmer community-building efforts including the Good Farmers Guild of Western New York. Emma also worked with American Farmland Trust to navigate land access and farm transition planning. About American Farmland Trust and Farmland for a New GenerationFarmland for a New Generation New York (FNG-NY), coordinated by American Farmland Trust in partnership with New York State and regional organizations, helps connect farmland seekers with landowners looking to keep land in agriculture. Through a statewide network of Regional Navigators, the program provides guidance, resources, and transition support for both new farmers and retiring landowners.https://farmland.org/farmland-for-a-new-generation-new-yorkConnect & SupportLearn more about the For Farmers Movement at For Farmers MovementRead Bite Sized on SubstackFollow Dana on Instagram at @xoxofarmgirlIf you enjoyed this episode, please rate and review One Bite is Everything on Apple Podcasts. It helps more people find the show and supports independent food storytelling that connects the dots between farming, food, and the bigger systems shaping both.
- 1 weeks ago1h 4m
Farmers Markets Aren’t as Simple as You Think
Inside the hidden systems, rules, economics, and realities shaping America’s farmers markets.Most people think they understand farmers markets.You show up. You buy produce, eggs, cheese, meat, flowers, or honey from a farmer. You support local food. Done.But behind every stand is an entire system most consumers never see.In this episode, Dana sits down with Catt Fields White for a fascinating conversation about what’s really happening behind the scenes at farmers markets across America and why the details matter far more than most of us realize.Catt has spent decades managing markets, training vendors, advising market managers nationwide, and helping shape conversations around farmers markets both nationally and globally. What emerges in this episode is a much more complex, and much more important, picture of local food than the charming Saturday morning version many people imagine.Together, Dana and Catt unpack:why farmers markets operate so differently from state to statethe surprising history of farmers markets in Americahow regulations quietly shape what foods and businesses survivethe hidden labor of managing a farmers marketwhy some markets allow resellers and others ban them entirelyhow convenience influences consumer behavior more than we admitthe tension between purity, practicality, access, and survivalwhat “local food” actually means in different settingswhy farmers can earn dramatically more selling directly to consumershow policy and economics shape the food system in ways most people never seeThe conversation also explores a deeper question underneath all of it: What happens when the systems shaping our food become invisible to the people eating it?Because food is never just food. It’s economics. It’s regulation. It’s labor. It’s land. It’s culture. And it’s community.It’s also a set of decisions quietly shaping what survives and disappears from our food system every day.Whether you shop at farmers markets every weekend or only stop by a few times each summer, this episode will change the way you think about what’s happening behind the tables.In This EpisodeWhy the same tomato can create completely different outcomes depending on where you buy itThe difference between “local” at a grocery store and “local” at a farmers marketWhy many consumers misunderstand how farmers markets workThe economics behind direct-to-consumer food systemsThe role of resellers, aggregators, and producer-only marketsHow market managers juggle safety, permits, logistics, politics, and farmer relationshipsWhy some foods can legally be sold in one county but not anotherThe hidden pressures facing small farmers and local marketsWhy taste may be one of the most powerful tools for reconnecting people to local foodAbout the GuestCatt Fields White is the co-founder of Farmers Market Pros and a longtime farmers market manager, consultant, educator, and advocate. She works with markets and vendors across the country and participates in broader conversations shaping farmers markets nationally and internationally.Connect & Learn MoreFind Farmers Market Pros here and on Substack.Learn more about the For Farmers Movement at For Farmers MovementFollow Dana on Instagram at @xoxofarmgirl or Substack/Bite SizedListen to this and more episodes of One Bite is Everything wherever you get podcastsIf this episode changed the way you think about farmers markets, share it with someone who shops one. Or someone who should.
- 2 weeks ago39 min
Best Available: Sam Sifton on What We Eat and Why
What does “best available” actually mean when it comes to food?In this conversation, Dana sits down with Sam Sifton of The New York Times to unpack how we got here. Not just what we eat, but why we eat the way we do, and how much of that is shaped by systems most of us never see.Sam has spent more than two decades helping shape how Americans cook, think about ingredients, and make decisions in their kitchens. Through his work at The New York Times and his role building New York Times Cooking, he has influenced behavior at a scale few people ever reach. That perspective makes this conversation different. It moves beyond trends and into the mechanics of how habits actually form.At the center of it is a simple but complicated idea: most of us are not choosing the best possible food. We are choosing the best available. And what is available is determined by a system built for consistency, scale, and convenience.That system has improved in real ways. Access is broader. Ingredients that were once hard to find are now standard. In some places, people are closer to their food than they have been in decades. But at the same time, the underlying structure has not changed as much as it appears. Much of what we eat still moves through centralized networks that prioritize sameness, making it difficult for better food to reach more people in a meaningful way.This is where the tension lives.Because once people experience something different, something that tastes better, behaves differently, or comes with a clear sense of where it came from, their expectations begin to shift. And once that shift happens, it is hard to go back. The challenge is that the system is not designed to make those experiences easy, consistent, or widely accessible.The conversation moves through that tension. From the real progress we have made in how we eat, to the limits of a system that still prioritizes efficiency over connection. From the role of cooking in building confidence and changing behavior, to the way restaurants can either reinforce sameness or act as a bridge between farmers and eaters. From the friction between chefs and small farms trying to work together, to the reality that better food does not always scale cleanly.What emerges is not a simple answer, but a clearer understanding of the trade-offs. We have built a system that delivers food reliably and at scale. At the same time, we are seeing a growing desire for something more connected, more specific, and more reflective of where food actually comes from.Understanding that gap is the first step.If you want to take that one step further, start by finding a farmer near you. Even just knowing who they are changes how you see what’s on your plate. A simple way to do that is here.And if you already have someone in mind, nominate them through the For Farmers Movement. It’s one of the most direct ways to support the people doing this work: Nominate here.If you enjoyed this episode, take a moment to rate and review One Bite is Everything. It helps more people find these conversations and become part of the shift.And next steps for going deeper into food systems issues from an easy starting place, try Bite Sized on Substack. A new one drops on Mondays. No fire hose, but just a snack to get you thinking.---One Bite is Everything connects the food on your plate to the bigger system behind it—health, community, environment, and economy. Through the For Farmers Movement, those connections turn into action, supporting small and mid-sized farms across the country. And on Bite Sized, Dana breaks down what’s actually happening behind the food we see every day.Because food isn’t just food. And the more you understand it, the more everything changes.Learn more at www.forfarmersmovement.com
- 3 weeks ago15 min
Earth Day, Reconsidered: What Farmers Actually Do
In honor of Earth Day, this episode takes a closer look at something often missing from the environmental conversation: the role farmers actually play.We tend to hear about agriculture in broad strokes—greenhouse gas emissions, water use, soil erosion. And those concerns are real. But agriculture is not one thing. It varies widely depending on how it’s done, and that difference matters more than most people realize.Drawing from nearly 300 farm projects funded through the For Farmers Movement, a different picture starts to emerge. One that isn’t theoretical or ideological, but grounded in what farmers are actually doing on the ground.Across these farms:134 are investing directly in soil health80 are improving pastures through rotational grazing54 are extending growing seasons with protected infrastructure31 are strengthening water systems11 are rebuilding after climate disastersMost of these farmers didn’t set out to “do climate work.” They set out to run viable farms. But in doing so, many are strengthening the land itself.This episode looks at:Why agriculture has a reputation problemThe difference between farming systems and why it mattersWhat small and mid-size farms reveal about environmental stewardshipWhy farmers are often the first to see environmental changeHow everyday food choices connect back to land, water, and resilienceBecause food is not just food. It reflects the condition of the land it comes from.Call to Action:If this episode changes how you think about food, take the next step:Nominate a farmer → HereSupport a farmer grant → HereFollow along → Instagram @xoxofarmgirlRate and review this podcast on Apple podcasts
- Apr 16, 202636 min
The Hidden Work of Keeping Farmland in Farming
There are about 2 million farms in the United States. Every year, a significant number of the farmers running them are approaching retirement age with no clear plan for what happens to their land when they're done. Farmland doesn't just disappear when a farmer retires. It gets sold, subdivided, converted, or absorbed into larger operations. And in a lot of cases, that means the end of a working farm, a community food source, and sometimes four generations of family work.In this episode, Dana sits down with Molly Johnston Heck and Olivia Fuller from American Farmland Trust's Farmland for a New Generation program, a New York State initiative that connects retiring farmers with the next generation of land stewards.Olivia isn't just a program staffer. She's a fourth-generation farmer who used AFT's own tools to navigate her family's transition out of dairy and into direct-to-consumer beef, pork, and sheep. She knows this story from the inside.They cover:What conservation easements actually do (and what they don't)The Farmland Protection Implementation Program and how it puts real money in a farmer's handsPreemptive purchase rights and why they matter in high-pressure real estate markets like the Hudson ValleyThe land-linking platform connecting farmers who have land with farmers who need itWhy a "bad match avoided" counts as a successThe invisible crisis of farm transitions that wait until there's a foreclosure to beginThe role of navigators, mediators, and social workers in the hardest conversations farm families faceThis episode is a companion to a fuller story Dana is building. If you're a farmer thinking about what comes next, or a landowner who wants to see your land stay in production, this conversation is for you.Resources mentioned:Farmland for a New Generation: farmlandforanewgeneration.orgAmerican Farmland Trust: farmland.orgNY Farmland Protection Implementation Program (FPIG)Agricultural Conservation Easement Program (ACEP) – federalFarm Net (New York farm counseling and financial support)New York State Agricultural Mediation ProgramAFT's current advocacy action alert (linked at farmland.org)Production credits: Co-produced by Sonia Dhillon with sound design and original music by Russell Chapa.Your Support for the Show Matters1️⃣ Become an OBIE InsiderStay connected, get behind-the-scenes updates, and explore more ways to eat and drink like it matters. Sign up here.2️⃣ Leave a 5-star rating and written reviewWritten reviews on Apple Podcasts help more people like you find these conversations. But if that's not your thing, you can leave one here.3️⃣ Share the episodeScreenshot it, share it, and tag @xoxofarmgirl on IG. Use #OneBiteIsEverything
- Apr 9, 202658 min
The Sioux Chef: Restoring Indigenous Food Ways with Sean Sherman
What would American food look like if the story had not been interrupted?That's the question at the center of this conversation with Chef Sean Sherman — an Ogala Lakota chef who grew up on Pine Ridge Reservation in South Dakota and has spent his career restoring the indigenous food knowledge that colonization, displacement, and forced assimilation nearly erased.Sean is the founder of the Indigenous Food Lab and the award-winning restaurant Owamni in Minneapolis. His latest book, Turtle Island, maps the full tapestry of indigenous food across North America — erasing colonial borders to reveal the regional diversity, plant knowledge, and food sovereignty that existed long before European settlement.In this conversation, we talk about what was lost when indigenous food systems were dismantled — not centuries ago, but within just a few generations. We talk about the government commodity food programs that replaced traditional diets on reservations, the 90% unemployment rates Sean grew up around, and the moment in Mexico when he realized he knew hundreds of European recipes but nothing about Lakota food.And we talk about what becomes possible when that knowledge is restored — for health, for culture, for land, for local economies, and for the future of American food.Because long before regenerative agriculture and farm to table were trends, they were the foundation of indigenous food systems across North America. This conversation asks what it would look like to build from that foundation instead of ignoring it.Key themes:Turtle Island and the erasure of colonial borders in foodGrowing up on Pine Ridge Reservation and the USDA Commodity Food ProgramHow Sean became a chef before he became an indigenous food advocateThe moment in Mexico that sent him back to Lakota food knowledgeOwamni restaurant and the Indigenous Food Lab in MinneapolisNative Wise and Dream of Wild Health — indigenous food producers and youth programsFood sovereignty, biodiversity, and what regional food systems could look likeThe connection between indigenous food knowledge and the future of American farmingConnect with Sean Sherman:Owamni restaurant: owamni.comIndigenous Food Lab: indigenousfoodlab.orgInstagram: @seanjshermanProduction credits: Co-produced by Sonia Dhillon with sound design and original music by Russell Chapa.Your Support for the Show Matters1️⃣ Become an OBIE InsiderStay connected, get behind-the-scenes updates, and explore more ways to eat and drink like it matters. Sign up here.2️⃣ Leave a 5-star rating and written reviewWritten reviews on Apple Podcasts help more people like you find these conversations. But if that's not your thing, you can leave one here.3️⃣ Share the episodeScreenshot it, share it, and tag @xoxofarmgirl on IG. Use #OneBiteIsEverything
- Apr 2, 202649 min
Meat You Can Trust: Regenerative Agriculture, Rising Tides, and the Messy Middle with Robby Sansom of Force of Nature
How do we produce meat in a way that works for farmers, animals, the land, and the people who eat it? Right now, that conversation happens in extremes. On one side: a highly industrialized system designed for efficiency and low prices. On the other: a growing movement toward regenerative agriculture and animal welfare. Somewhere in the middle is a complicated reality that rarely makes it into the headlines.Robby Sansom lives in that middle. He's the co-founder of Force of Nature, a company building a national network of ranchers, processors, and retailers to produce meat raised with regenerative principles and higher animal welfare standards without further centralizing or industrializing the system. He calls it a rising tide approach. The goal isn't to corner the market. It's to lift it.In this conversation, Dana and Robby get into what regenerative agriculture actually means and why the word is already being stretched. The tension between what consumers want and what farmers can economically deliver. Why transparency in food systems is harder than it sounds. How protocols for animal welfare evolve in practice (including why pork is so hard). Why scaling better systems is both necessary and incredibly difficult. And how consumers, whether they realize it or not, are shaping the future of agriculture with every purchase.This one is honest, nuanced, and worth getting into.Key topics:Force of Nature origin story, from Epic Provisions to meals & poundsThe rising tide model: why they chose not to vertically integrate700+ ranches and 17+ regional processors & how the network worksHow protocols evolve year over year (beaver analogs, cover crops, rotational grazing)The regenerative label problem, greenwashing and why momentum still mattersWhy pork is so hard, and what one farm visit revealedConsumer behavior as a market signal, not just a preferenceThe organic cautionary tale and what regenerative can learn from itResources mentioned:Force of Nature Meats: forceofnaturemeats.comYour Support for the Show Matters1️⃣ Become an OBIE InsiderStay connected, get behind-the-scenes updates, and explore more ways to eat and drink like it matters. Sign up here.2️⃣ Leave a 5-star rating and written reviewWritten reviews on Apple Podcasts help more people like you find these conversations. But if that's not your thing, you can leave one here.3️⃣ Share the episodeScreenshot it, share it, and tag @xoxofarmgirl on IG. Use #OneBiteIsEverything
- Mar 26, 202649 min
Tough Conversations that Make Local Food Work
What does it actually take to make local food work — not just in theory, but in real life?In this episode of One Bite is Everything, host Dana DiPrima speaks with Jeanne Blasberg, a former Boston-based author who made a dramatic life pivot: purchasing a 500-acre farm outside Madison, Wisconsin and working to build a regenerative agricultural system connected directly to a fast-casual restaurant chain, Forage Kitchen.What began as a personal search for purpose quickly evolved into a hands-on exploration of one of the most important questions in our food system:If consumers say they want local food, why is it still so hard to deliver?Together, Dana and Jeanne explore the hidden friction between farms and restaurants — from menu consistency and pricing pressures to logistics, seasonality, and infrastructure gaps that make local sourcing more difficult than most people realize.This conversation goes beyond the romantic idea of “farm to table” and into the operational reality of what it takes to produce nutrient-dense food, build viable farm businesses, and create supply chains that work for both farmers and foodservice operators.Along the way, they discuss:• Why local food often struggles to compete with large-scale distributors• What restaurants actually need from farmers in order to source locally• The role of regenerative agriculture in building resilient food systems• How vertically integrated farm–restaurant partnerships can shift power dynamics• Why small farms capture only a fraction of each food dollar• The challenge of balancing environmental values with financial sustainability• How technology may help bridge gaps between farms and buyers• Why rebuilding regional food systems requires collaboration across the entire value chainJeanne’s story also reflects a broader movement: professionals leaving traditional careers in search of work aligned with their values, and discovering just how complex building a better food system can be.This episode is a window into the future of food — and a reminder that change often happens not through grand gestures, but through relationships, iteration, and persistence.Because food is not just food. It's infrastructure, health, and community. And it is a system we are all part of shaping.About the GuestJeanne Blasberg is a novelist, regenerative farmer, and co-founder of a diversified farm outside Madison, Wisconsin. Her work focuses on soil health, nutrient density, local supply chains, and innovative partnerships between farms and food businesses. She is working to develop replicable models that help small and mid-sized farms remain economically viable while improving environmental outcomes.Find Flynn Creek Farm here.About the HostDana DiPrima is the founder of the For Farmers Movement and host of One Bite is Everything, the podcast that connects the food on our plates to the broader systems that shape health, environment, community, and economy.Your Support for the Show Matters1️⃣ Become an OBIE InsiderStay connected, get behind-the-scenes updates, and explore more ways to eat and drink like it matters. Sign up here.2️⃣ Leave a 5-star rating and written reviewWritten reviews on Apple Podcasts help more people like you find these conversations. But if that's not your thing, you can leave one here.3️⃣ Share the episodeScreenshot it, share it, and tag @xoxofarmgirl on IG. Use #OneBiteIsEverything
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About One Bite is Everything
One Bite Is Everything explores how the food on your plate connects to the bigger world: health, community, economy, and the planet. Through conversations with thought leaders and food system thinkers, the show looks beyond what we eat to how and why it’s produced. Each episode offers real stories, lived experience, and perspective that will change how you think about food and the impact of every bite.
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