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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 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.

Oct 27, 2020

Teaching people to recognize clean, healthy food.

In This Podcast:

Most people perceive food as healthy based on popular buzz words and special labels such as grass-fed or non-GMO, yet, never questioning the source of ingredients. However, Pia Maffei says we should absolutely be asking ourselves this question. Listen in to learn about understanding clean eating, getting smart about deceptive marketing practices, and finding the right path towards living a healthy lifestyle by making the right food choices that work best for us. 

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visit www.urbanfarm.org/podcast

Pia used to think she was eating clean because she didn’t eat fast food or go to chain restaurants, she cooked mostly at home, ate beef about 3 times a year, and would only go out to eat at fine dining restaurants. In 2013, after a successful 25 years in technology, she opened a small, curated market called Artisan’s Palate in Temecula, California. It quickly attracted many local artisans who were making their products ‘fresh’ and ‘with love’. However, she soon realized they were using the same inexpensive ingredients commonly found in mass-produced processed foods, and they wanted to charge double the price. Just because they were making it from ‘scratch’ didn’t mean it was clean. From that day forward she started to scrutinize both the ingredients used and the processes that were implemented in the foods she carried at the market and began to work only with suppliers that were conscientious when sourcing ingredients and farming practices.

Visit www.urbanfarm.org/getfoodsmart for the show notes on this episode, and access to our full podcast library!

Pia Maffei on Exploring Clean Eating.

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