Farm to Table

KCBX News

On this week's Issues & Ideas, we explore the proposed Chumash Heritage National Marine Sanctuary, via a recent documentary that focuses on different stakeholders in Central Coast waters. We hear from California Secretary of State Alex Padilla about Census 2020 and what an accurate count means for the region. We get to know some Central Coast chefs who are doing things just a little differently to bring food to the table. And we learn about an upcoming chorale concert series taking place in San Luis Obispo and some scientific effects of music on singers.

Tyler Pratt/KCBX News

Spencer Johnston is the chef/owner of Danior Kitchen, a catering company in San Luis Obispo. He recently launched at pop-up dinner series called the Turntable Supper Club, an intimate and curated food and wine experience. Johnston stopped by the KCBX studios with fellow chef A.J. LaRosa of the wood-fired catering company, Bear and the Wren, and Lannon Rust, owner of Rust Wine Company and former wine director of Thomas Hill Organics in Paso Robles, to talk about the region's access to incredible food products, the challenges of opening a restaurant on the Central Coast, and how they are doing things a little differently to bring food—and wine—to local consumers.

Pete Murdaca in the kitchen at Pietro's in Lodi, California
Pietro's Trattoria

Pietro’s has been a favorite with Lodi, California locals since the Italian eatery for three decades. Family owned by Jim and Annette Murdaca, I stopped in for a visit with their son, Chef Pete who spent a year and a half learning the craft as an stagiaire (intern) in Calabria and Parma Southern Italy. 

Executive Chef Bill Glover in his Gallerie Bar & Bistro kitchen, Columbus, Ohio
Lara Kaylor

Columbus, Ohio is tapping into its agricultural roots to form a truly local food system, one in which farmers, chefs, and consumers can all participate. Join NPR Podcast host, Lara Kaylor with Chef Bill Glover of Gallerie Bar & Bistro at the Hilton Columbus Downtown as he leads the charge in bringing his community together to create a more sustainable way of eating.