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The Urban Farm Podcast with Greg Peterson

Welcome to The Urban Farm Podcast, your partner in the Grow Your Own Food revolution! This 3-day per week audio only podcast features special guests like Jason Mraz, Lisa Steele, and Kari Spencer as we discuss the art and value of growing food in urban areas. We'll explore topics such as urban beekeeping and chicken farming, permaculture, successful composting, monetizing your farm, and much more! Each episode will bring you tips and tricks on how to overcome common challenges, opportunities to learn from the experience of people just like you, and plenty of resources to ensure you're informed, equipped, and empowered to participate more mindfully in your local food system... and to have a great time doing it!
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Visit our podcast page here to find photos, links and more information on this podcast as well as each of our other guest interviews.

May 23, 2017

238: Mimi Arnold on Farm-to-Table, Resort Hotel Style

 Building food and garden resources for an ocean-front, secluded ranch hotel.

In this podcast: We hear from Mimi Arnold, the gardener who is helping initiate a farm-to-table program at one of California’s beautiful coastal hotels. She explains how she has been working with the owners and the chef to help design and provide the resource gardens on the property. She is dedicated to preserving the environment and loves helping the Inn and its guests connect with nature as much as she can!

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Mimi is a visual artist and garden designer. After receiving her bachelors in Fine Art at UCLA's School of Art and Architecture, her ongoing interest in botanicals and green spaces fully surfaced; thus, she merged her artistic background with her love in all that is green and headed into the garden design industry. For over two years, Mimi worked for two specialty gardening companies in San Francisco, and contributed to projects for Google and Restoration Hardware.

Currently, she is located on California's Mendocino coast where she works as the head ornamental & edible gardener for the Inn at Newport Ranch, as well as the ranch’s florist.  Here, she is involved with developing a farm-to-table food service for the inn, botanical styling throughout the interior, and providing weekly fresh florals-whether grown on site or foraged from the 2,700 acres of redwood forest.

Food, flowers, and foliage, - the source matters; she’s doing her best to keep things local and maintain a mindful and sustainable practice.

Go to www.urbanfarm.org/NewportRanch for more information,

 

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