In this Bon Appétit podcast feed, you can find all our episodes of Dinner SOS, and new episodes of Bake Club each month. Write to us podcasts@bonappetit.com or at bakeclub@bonappetit.com!
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Melissa Singer DuMars에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Melissa Singer DuMars 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
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Women In Food
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Manage series 2893496
Melissa Singer DuMars에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Melissa Singer DuMars 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
Welcome to the Women in Food Podcast where we meet at the intersection of Food, Business and the Feminine! I’m your hostess, Missy Singer DuMars and it is my mission to elevate the diverse voices of women in our global food culture while exciting and empowering you in your kitchen! Each episode, I interview a woman in food – chefs, farmers, writers, teachers, bakers and other food makers on their personal story with food. We’ll also talk about their current favorite meals and share a recipe you can make at home. So, join me around the table and get ready to eat! Our website is: http://womeninfood.net where you can find out about our live events and get transcriptions of all our episodes. Sponsorship of this podcast comes from folks like you. You can support Women in Food by joining our community where you’ll have access to our community of food lovers to exchange recipes, techniques, favorite restaurants and more! You can learn more and join at: http://womeninfood.net/community
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29 에피소드
모두 재생(하지 않음)으로 표시
Manage series 2893496
Melissa Singer DuMars에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Melissa Singer DuMars 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
Welcome to the Women in Food Podcast where we meet at the intersection of Food, Business and the Feminine! I’m your hostess, Missy Singer DuMars and it is my mission to elevate the diverse voices of women in our global food culture while exciting and empowering you in your kitchen! Each episode, I interview a woman in food – chefs, farmers, writers, teachers, bakers and other food makers on their personal story with food. We’ll also talk about their current favorite meals and share a recipe you can make at home. So, join me around the table and get ready to eat! Our website is: http://womeninfood.net where you can find out about our live events and get transcriptions of all our episodes. Sponsorship of this podcast comes from folks like you. You can support Women in Food by joining our community where you’ll have access to our community of food lovers to exchange recipes, techniques, favorite restaurants and more! You can learn more and join at: http://womeninfood.net/community
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Women In Food

1 A New Model for Farmland Access + Seasonal Creamy Pasta with Kristina Villa 1:24:56
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In this episode of Women in Food , I sit down with the passionate and inspiring Kristina Villa—farmer, advocate, and Co-Executive Director of Farmers Land Trust. Kristina’s journey is deeply personal, from experiencing food insecurity as a child to dedicating her life towards ensuring farmers have long-term, affordable access to land. Kristina vulnerably shares how her own experiences with food scarcity shaped her commitment to land access and why she believes decommodifying farmland is crucial for the future of sustainable agriculture. We dive deeper into the innovative models Farmers Land Trust is developing to make farmland more accessible to new young farmers, also discuss the broader impact of land stewardship on food systems, communities, and the environment. Of course, no episode would be complete without a little kitchen magic! Kristina shares her go-to “Choose Your Own Adventure” Seasonal Creamy Pasta recipe—an endlessly adaptable dish that celebrates the beauty of cooking with whatever fresh, seasonal ingredients you have on hand. Tune in for a conversation filled with heart, purpose, and a deep love for food, land, and the people who nourish us all. The Recipe starts at 58:24 Resources mentioned in this episode: The Farmers Land Trust: Website , Facebook , Instagram Kristina’s Farm, Villa Acres: Website , Instagram Business Coaching Website: SpiritBizPeople Farm Website: Crown Hill Farm Missy’s Social Media: Instagram , Facebook Are you looking to elevate your Business in a mindful and aligned way? Get a 1:1 Business Coaching Session with Missy at: WomenInFood.net/workwithmissy…
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Women In Food

1 Reimagining Vegan Dining + Broccoli Cheddar Soup with CD Young 1:10:21
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In this episode I sit down with restaurateur, Founder and CEO of Chicago’s Spirit Elephant, CD Young to dive into the delicious world of vegan and plant-based cooking. Hear CD's personal story growing up with horses and discovering how remarkably similar to humans they are leading her on a vegan food path. Follow along her inspiring journey as a female restaurateur, overcoming gender biases, and fostering a woman-forward culture in her restaurant, Spirit Elephant. Plus, we talk about the growing trend of zero-proof spirits and the advances in vegan food options leading to more vegan fine dining options (including the mouth-watering Valentine's week menu at her restaurant). Along the way, CD shares some amazing tips on creating moist, flavorful treats using alternatives like vegan sour cream and plant-based yogurt while we chat about the wonders of aquafaba and its many uses, from making meringues to vegan cheese. You may also catch my personal stories experimenting with alternative ways to whip up a nostalgic snack from my childhood. Throughout the episode, CD and I reflect on our personal food preferences, favorite vegan products, and the evolving landscape of plant-based dining. CD then walks us through her scrumptious plant-based Broccoli Cheddar Soup recipe, perfect for busy days and delightfully zero-waste. The Recipe starts at 59:31 Resources mentioned in this episode: Spirit Elephant Restaurant: Website , Instagram Elephant & Vine Restaurant: Website , Instagram Business Coaching Website: SpiritBizPeople Farm Website: Crown Hill Farm Missy’s Social Media: Instagram , Facebook Are you looking to elevate your Business in a mindful and aligned way? Get a 1:1 Business Coaching Session with Missy at: WomenInFood.net/workwithmissy…
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Women In Food

1 Growing Your Business is Like Growing Anything + Eggs 1:14:53
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This episode of Women in Food is a little bit different as I turn the tables, I mean microphone, and sit down to become the guest. I’ve brought in Social Entrepreneurship Coach and Host of the Awarepreneurs podcast, Paul Zelizer to interview ME about food, business and my personal story. I have to say, as I listen to this conversation, it feels raw and vulnerable to share this behind-the-podcast look at my journey from my childhood growing up in a family business through multiple career chapters to creating what Crown Hill Farm is becoming. During this conversation I share some of my perspectives on intuitive business growth—like the patient tending of a garden—and delve into my strongly held belief in the power of nurturing relationships as the bedrock of success for any business or venture. Along the way, our conversation organically unfolds between the art of raising chickens, ducks, and geese, the nutritional value of pasture-raised eggs, and my passion for farm-to-table sustainability. Through some of my stories you’ll hear about the resilience I’ve tapped into through life's wild weather, and hear bits of what inspires me to host Women in Food, grow a food-based farm business and of course follow my passion for cooking and food! I share a recipe for my favorite way to cook eggs — Eggs en Cocotte— as we chat about stewarding the land with grace and my intuitive approach to business coaching. It’s all a part of what weaves through my daily life on the farm. So, join us as we dance within the worlds of business acumen, farming culture, and the reverence for the humble egg in a discussion overflowing with gratitude, interconnectedness, and the celebration of women's influence in the food industry. The Recipe starts at 51:48 Resources mentioned in this episode: Business Coaching Website: SpiritBizPeople My Farm Website: Crown Hill Farm Missy’s Social Media: Instagram , Facebook Are you looking to elevate your Business in a mindful and aligned way? Get a 1:1 Business Coaching Session with Missy at: WomenInFood.net/workwithmissy If you enjoyed Paul Zelizer’s interview, please go listen to his podcast, Awarepreneurs Become a member of the Women In Food Community at: WomenInFood.Net/Community…
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Women In Food

1 Cracking Gender Barriers in Food Media + Tzatziki Sauce with Andrew Galarneau 1:08:56
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This episode of Women in Food is unique as one of the rare times I interview a “man in food” — food writer and journalist, Andrew Galarneau. During this conversation we dance between topics like an innovative take on cooking eggs to the complexity of gender inequality in the culinary industry. Andrew lays bare what he sees is the sobering truth of women's underrepresentation in professional kitchens and the obstacles they face, from systemic discrimination to the difficulties in establishing their own ventures. Along the way, we take a short culinary tour through Buffalo's diverse food scene, as Andrew shines a light on the importance of supporting immigrant-owned eateries. He also shares some super practical advice for those in the food business on making their mark with media professionals and the importance of clear communication with strong business acumen. Andrew tops it off with his story and accompanying recipe for Yiayia’s Tzatziki Sauce. This was a serious yet enlightening dialogue, providing insight into both the joy of gastronomy and the critical issues that shape the industry. Tune in for this rich blend of flavorful stories and essential conversations on the path forward for women in food The Recipe starts at 48:36 Resources mentioned in this episode: Andrew’s Social Media: Instagram , Facebook Andrew’s FourBites Website with reviews and food conversations in the Buffalo, NY region Are you looking to elevate your Business in a mindful and aligned way? Get a 1:1 Business Coaching Session with Missy at: WomenInFood.net/workwithmissy Become a member of the Women In Food Community at: WomenInFood.Net/Community Missy’s Farm Website: CrownHillFarm.com Missy’s Business Coaching Website: SpiritBizPeople.com…
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Women In Food

1 Business Side of Food + Sheet Pan Meals with Kristi Knowles 1:21:55
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Today I talk with CEO of Mother Raw Foods, Kristi Knowles to discuss the triumphs and challenges of running a values-based food business. We hear about Kristi’s first love of food starting with her 6th project about wanting to be a Chef and how that early passion for food led her on a journey through the corporate food world. From the importance of mentorship and networking to the role of feminine leadership, Kristi shares her journey from the corporate food world to leading Mother Raw, an organic, plant-based whole food ingredient brand and taking it from 300 to over 8,000 (and counting!) retail locations. Along the way, we talk about navigating leadership as a woman, leading a values oriented business with heart. We also talk about how we approach bettering recipes and Kristi shares her tricks for 3 sheet-pan dinners. The Recipe starts at 1:04:22 Resources mentioned in this episode: Mother Raw’s Social Media: Instagram , Facebook Mother Raw Website Are you looking to elevate your Business in a mindful and aligned way? Get a 1:1 Business Coaching Session with Missy at: WomenInFood.net/workwithmissy Become a member of the Women In Food Community at: WomenInFood.Net/Community Missy’s Farm Website: CrownHillFarm.com Missy’s Business Coaching Website: SpiritBizPeople.com…
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Women In Food

1 Passion Meets Profit on the Farm + Chicken Wings with Laura Robbins 1:17:03
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Today I talk with farmer, community leader and entrepreneur, Laura Robbins. We talk about the challenges balancing scaling her farm business, Wild Robbins Farm, with maintaining the level of quality she wants to provide. Laura shares her story moving from a city-dweller in Manhattan, NY through the progression to becoming an organic farmer in Massachusettes and we have a lot of fun realizing how similar our career journeys have been. In this conversation, we explore the importance of building relationships with your customers and the role of food in fostering community. Laura also shares with us her desire, as a businesswoman to build a business aligned with her values that is also profitable and the sometimes difficult decisions she makes. Together, talk about the desire to serve community through our farm businesses while keeping our personal passion alive, acknowledging the limitations of being a mostly solo farmer and of course our shared LOVE for good food. Then, dive into all things chicken and especially wings as Laura shares her mouthwatering recipe for crispy chicken wings that you won't want to miss! The Recipe starts at 57:29 Resources mentioned in this episode: Laura’s Social Media: Instagram , Facebook Wild Robbins Farm Website Are you looking to elevate your Business in a mindful and aligned way? Get a 1:1 Business Coaching Session with Missy at: WomenInFood.net/workwithmissy Become a member of the Women In Food Community at: WomenInFood.Net/Community Missy’s Farm Website: CrownHillFarm.com Missy’s Business Coaching Website: SpiritBizPeople.com…
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Women In Food

1 What We Learn Through Food Waste + Chickpea Mayo with Corina Akner 1:17:46
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Today I talk with visionary entrepreneur and food advocate, Corina Akner. We talk about how she uses concepts around food waste as a tool for community and business building through her Sustainable Food Lab in Sweden, VÄRT. Corina shares her story from her expertise in Industrial Design to her discovery of food waste in all parts of the food systems. She tells about working with the Swedish National Chef Team and learning how cooking fosters community and connection. In this conversation, we explore the importance of creativity in finding alternative uses for food products and by-products and how food sustainability can give us an understanding of sustainability across different fields and industries. Corina's passion for sustainable understanding and her mission to help people make tangible changes in their daily lives will inspire you to take action. Together, we share some practical tips to engage in sustainable thinking in your kitchen, from utilizing vegetable scraps to repurposing canning liquids including how to use the liquid from a can of chickpeas, known as aquafaba, to make your own mayonnaise! The Recipe starts at 49:00 Resources mentioned in this episode: Corina’s Social Media: Instagram , Facebook , LinkedIn VÄRT Sweden Website ------------- Are you looking to elevate your Business in a mindful and aligned way? Get a 1:1 Business Coaching Session with Missy at: WomenInFood.net/workwithmissy Become a member of the Women In Food Community at: WomenInFood.Net/Community Missy’s Farm Website: CrownHillFarm.com Missy’s Business Coaching Website: SpiritBizPeople.com…
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Women In Food

1 Lessons from "The Automat" + Baked Mac & Cheese with Lisa Hurwitz 1:18:36
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Today I talk with filmmaker, cafeteria-lover and foodie, Lisa Hurwitz. We talk about her recent film, “The Automat”, a documentary about the iconic Horn & Hardart restaurant chain of the early twentieth century. Learn about her beginnings in the intersection of food and film to how she’s brought her first feature film to life as a woman in the film industry. We explore the history of Horn & Hardart and how they’re success was based on values-based business decisions and good food. I’ve LOVED this conversation as I have a fascination with the Automats after visiting the very last one in NYC. Along the way, we explore the idea of the ‘Third Place’, business lessons from Horn & Hardart, the mechanics of the Automat and their role in supporting diversity and equality as a restaurant. The Automats were all about American Comfort foods, so of course, we ‘geek’ out on some of the original Horn & Hardart recipes of the 1960’s giving you their Mac & Cheese secrets! The Recipe starts at 43:00 Resources mentioned in this episode: Lisa’s Social Media: Instagram , Facebook The Automat Website: AutomatMovie.com Watch The Automat Trailer You can Watch the Automat on Kanopy , Apple TV , Amazon Get Business Coaching from Missy at: WomenInFood.net/workwithmissy Become a member of the Women In Food Community at: WomenInFood.Net/Community Missy’s Farm Website: CrownHillFarm.com Missy’s Business Coaching Website: SpiritBizPeople.com…
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Women In Food

1 Eating with Empathy + Mushroom Quiche with Chef Charlie Ray 1:10:21
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Today I talk with Chef Charlie Ray — a Swedish and Black American food creator and seasonal, local food advocate. Learn about her early start foraging for wild mushrooms & berries in Sweden & fishing with sticks & strings off the river banks Norway. From there, we journey with her through the world of vegan fine-dining as she explores food waste and the ethics of dining and into her time in Australia discovering ingredients like salt bush. We talk about how to make choices for yourself that are values-based beyond a general dietary option, the nuance of sustainability, ostrich & emu meat, discovering indigenous foods and more. Along the way, we explore how to combine seasonal ingredients with world cuisines, basics of ethical wild-foraging and some pie crust techniques as she shares her recipe for Mushroom Quiche and how to adapt it to anything you’ve got leftover in your fridge. Resources mentioned in this episode: Chef Charlie Ray’s Social Media: Facebook , Instagram Amazon Prime UK Show: World Cook Pie Room Cookbook More about the Swedish cheese: Vasterbottensost Links to Chef Charlie Ray’s two women inspirations: Nornie Bero & Alexis Nikole (the Black Forager) Get Business Coaching from Missy at: WomenInFood.net/workwithmissy Become a member of the Women In Food Community at: WomenInFood.Net/Community Missy’s Farm Website: CrownHillFarm.com Missy’s Business Coaching Website: SpiritBizPeople.com…
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Women In Food

1 Lessons in Food from the Grandmothers + Kitchen Improv with Connor Sauer 1:36:12
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In this week’s episode, I talk with women’s empowerment pioneer, foodie, wise woman and passionate lover of the natural world, Connor Sauer. Connor shares a bit about her childhood growing up eating close to the land right at a time when convenience foods were also making their appearance as well as her travels around the world and life in the wilderness. Our conversation weaves its way through topics including the natural state of abundance, tending fire and hearth, the nature of the feminine, gardening by the moon cycles, and eating seasonally. Connor takes us on a journey with her stories of learning the Contract with Corn from the Hopi Grandmother, living in a tipi in Colorado, and understanding the power of the moon’s pull in the Mayan jungles. And, oh my gosh, we just LOVE to talk about food, gathering in community, our shared joys in the kitchen and her views on the role of the feminine in humanity’s continuing journey. Along the way, Connor shares her “un-recipe” which is truly a lesson on how to cultivate your own language of flavor through experimentation and creativity so that you can always feel empowered in your kitchen no matter what is on hand or in season. This was SUCH a rich conversation! Resources mentioned in this episode: The Pasta Grannies My Favorite Cookbooks List on Bookshop.org (including the Moosewood Cookbook, The Joy of Cooking & Julia’s Kitchen Wisdom mentioned in this episode) Two Gifts from Connor: (with PDF downloads) “Compact with Corn” writing about the corn wisdom from Hopi Grandmother “Walking With Medicine” writing about living in devotion to your unique expression Get Business Coaching from Missy at: WomenInFood.net/workwithmissy Become a member of the Women In Food Community at: WomenInFood.Net/Community Missy’s Farm Website: CrownHillFarm.com Missy’s Business Coaching Website: SpiritBizPeople.com…
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Women In Food

1 Food, Business & Intuitive Leadership + Beet Ice Cream 1:18:11
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In this week’s episode, I talk with Courtney Buckley of Your Mom’s Donuts. Courtney shares with us her story of learning how she leads best as a mom, wife, entrepreneur and farmer. Our conversation wanders deep into dairy sheep farming, kids food television, how she started her donut business, and learning to lead life from simplicity. Courtney and I dive deep into the feminine intuition and how it can be a gift as well as a challenge when trying to lead a business. We also get real about the challenges of our times — finding clarity in the chaos, the difficulties managing other people, decision-making from the feminine and soooo much more! Along the way, we have a few fun food conversations from different kinds of animal milks to ice cream making, maraschino cherries and how she creates the unique, fun flavors for her donut shop. Learn Courtney’s recipe for making Spiced Beet Ice Cream —yes, you read that right— beets + ice cream! The Recipe starts at: 56:12 Resources mentioned in this episode: Your Mom’s Donuts Website Your Mom’s Donuts Social Media Links: Facebook and Instagram Kids’ Food Programming: Tiny Chef Show , Waffles & Mochi , Jr. British Bake Off Maraschino Cherry Recipe NY Times Ice Cream Recipe Smita’s Cookery Dessert Spices Get Business Coaching from Missy at: WomenInFood.net/WorkwithMissy Become a member of the Women In Food Community at: WomenInFood.Net/Community Missy’s Farm Website: CrownHillFarm.com Missy’s Business Coaching Website: SpiritBizPeople.com…
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Women In Food

1 Insider Secrets to Avoid Fishy Fish + Black Cod Recipe 1:15:48
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In this week’s episode, I talk with Sena Wheeler of Sena Sea Wild Alaskan Fish. Sena shares with us her story of embracing her heritage as a fisherman’s wife and how that lineage is passed on through the women in her family. Learn about how fishing boats work in Alaska, why Alaskan fish is so delicious, exactly what are the Omega-3’s people talk about and how closely Alaskan fisherman work in alignment with nature’s cycles. Sena tells us her story of building a business that supports their entire small scale fishing community beyond just catching the fish and their commitment to getting the absolute best quality fish to their customer’s doorsteps. We also talk about the ways that Alaska supports indigenous and sustenance fishing alongside commercial fishing to caretake the waterways and set up for the long-term future of fishing. Along the way, we talk about what makes fish ‘fishy’, how to best pick fish at the grocery store, great cooking techniques (especially if you’re intimidated by cooking fish) and Sena shares her top 4 Reasons to Eat Wild Caught Seafood. I found this conversation fascinating and informative, especially since I’m still a ‘hesitant’ fish eater and cooker at times! Learn Sena’s quick and easy No-Fail Black Cod Recipe which is perfect for those last minute dinner guests or family meal. The Recipe starts at: 1:09:01 Link to Sena’s Blog Post of her recipe: Ginger Black Cod with Roasted Vegetables Resources mentioned in this episode: Sena Sea Website Sena Sea’s Social Media Links: Facebook and Instagram Sena’s Recipe Blog Cook’s Illustrated Magazine Sena’s Four Reasons to Eat Wild Seafood Get Business Coaching from Missy at: WomenInFood.net/WorkwithMissy Become a member of the Women In Food Community at: WomenInFood.Net/Community Missy’s Farm Website: CrownHillFarm.com Missy’s Business Coaching Website: SpiritBizPeople.com…
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Women In Food

In this week’s episode, I talk with Anne McIntosh & Nicole Casell - owners of Alchemy Wine & Beer. Hear how a bachelorette party in New Orleans led these two women to leave their high-level corporate jobs to start a wine & beer bar in Western NY and how sticking to a vision and finding the right supporters helped them turn an idea into a hub of community and togetherness. Along the way we talk about their latest project— the Bubble Bar— what it takes to become a Certified Sommelier, spiritual mediumship in Western NY, finding the feminine in wine culture, how to choose good wines and make fantastic wine pairings. Anne & Nicole geek out with me about Sangria and share their favorite Autumn Sangria recipe as well as how to adjust for any season! The Recipe starts at: 55:14 Resources mentioned in this episode: Alchemy Wine & Beer – the Wine Bar Website Alchemy’s Social Media Links: Facebook and Instagram Bacchanal Wine Bar in New Orleans Lilydale Center for Spiritualism Master Sommeliers of Americas Get Business Coaching from Missy at: WomenInFood.net/WorkwithMissy Become a member of the Women In Food Community at: WomenInFood.Net/Community Missy’s Farm Website: CrownHillFarm.com Missy’s Business Coaching Website: SpiritBizPeople.com…
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Women In Food

Today I talk with Chef Apparel Designer, Sandra Harvey — who I met through Jenny Powell-Castor from Episode 4 . Learn the incredible story of how this California fashion designer came to design a whole new Chef Coat especially for women bringing fashion and function together in a never-seen-before way. We’ll go on her journey from the fashion world to Culinary School and and how she stuck to her vision despite continuous pushback (mostly from male chefs and teachers). We talk about growing up around women in food business, receiving ‘divine downloads’, how she’s built a successful business as an introvert and her favorite childhood foods. Along the way, we weave discussions on the power of beauty, edible flowers, finding kindness and a love for food before Sandra shares the story and recipe behind her Spanish Walnut Cake! The Recipe starts at: 39:31 Resources mentioned in this episode: Sandra Harvey Chef Apparel – Sandra’s Website Sandra’s Social Media Links: Facebook and Instagram Become a member of the Women In Food Community at: WomenInFood.Net/Community Missy’s Farm Website: CrownHillFarm.com Missy’s Business Coaching Website: SpiritBizPeople.com…
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Women In Food

In this week’s episode, I talk to English teacher turned bakery manager, animal rights advocate and business owner, Natasha Tatton. We start with her early memories of less-than-stellar meals and her search for delicious vegan options. Hear about how she first started in food business by serving meals in a hospital in the United Kingdom to running Eds Bred with her husband in Whistler, Canada. Learn about Natasha’s commitment to community in Whistler, and how they organize their 100% plant-based sourdough bakery as a B-Corp. Along the way, we touch on so many topics including how to tame spicy foods, naming our sourdough starters, different ways business can support communities, UK cuisine, sourcing local ingredients, and how being a community-focused business leader is a feminine perspective. Natasha shares her favorite Vegan Banana Bread recipe as a fantastic way to use up older, less-than-perfect bananas and reduce food waste. The Recipe starts at: 59:35 Resources mentioned in this episode: Natasha’s Bakery Website: Bred made by Ed EdsBred Social Media Links: Instagram , Facebook , LinkedIn , Twitter Connect with Natasha: LinkedIn About B-Corps: B Lab Missy’s Farm Website: CrownHillFarm.com Missy’s Business Coaching Website: SpiritBizPeople.com…
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