Skip to main content

Other People's Podcasts: Q&A with John Paap and Patrick Kelly.

Discover how John and Patrick structure and research their episodes in this week's Other People's Podcasts: Q&A with John Paap and Patrick Kelly.

The History of Fresh Produce Podcast.

History of Fresh Produce, Podcast header image.

Q - Hello, John and Patrick. Can you please tell us about yourselves and your podcast?

A - We are produce industry veterans with a combined 35+ year experience in the trade of fruits and vegetables. The History of Fresh Produce is a show under the AGLife Media umbrella. The show brings forward familiar historical events but through the lens of fruits and vegetables. It also traces specific crops from their origins throughout their entire history until today to allow listeners to fully appreciate the journey these crops took to be on our plates today.

Q - What inspired you to start your Podcast?

A - Not many people understand why we eat what we eat today and how certain fruits and vegetables came to be what they are, let alone the role they played in wars, religions, empires, and more. As passionate produce people with a love of history, we wanted to bring those stories to the forefront.

Q - How did you choose your podcast’s niche or theme

A - We love history and produce, and didn't see any other shows out there touching on this topic.

Q - How do you plan and structure your episodes?

A - We meet at least monthly to organize our episode schedule and to identify topics we want to research and share. We then spend at least 2 weeks (if not longer) extensively researching the topic we want to do a story on. This involves reading books, articles, speaking to experts, etc.

Q - How do you choose your guests, if you have any?

A - If we feel there is a topic that is well beyond our expertise or we absolutely love a book that was written on the subject, we will reach out to that author/expert to see if they'd be interested in telling that story with us on the podcast. We've had some amazing guests including Giles Milton, @Dan Saladino, Mike Twitty, etc.

Q - What has been your memorable or impactful episode so far?

A - There's been too many! But we really enjoyed our Olympics series last year where we put out 13 episodes highlighting two countries from each continent (+ France, the host nation) participating in the games. Each episode looked at a unique story about that country in history involving fresh produce.

Q - Are there any dream guests or topics you would love to feature?

A - We'd love to have a few different guests on at some point in the future including Tom Holland (historian and cohost of The Rest Is History) to discuss the role of produce in the Roman Empire and William Dalrymple (historian and cohost of Empire) to discuss the role of produce in the history of the Indian subcontinent. Both of these shows and people have greatly inspired us and the show we've put together so it would be very rewarding to have them on. As for topics, we're planning to do an epic multi-part series on the history of apples. We're not quite sure yet how long it will be but given the popularity and rich history of this one fruit, it's bound to be a long one!

If you want access to bonus episodes, discounts on books, ad-free listening, etc. consider signing up to The History of Fresh Produce Club at The Produce History Podcast.


Discover more about John and Patrick


Comments

Popular posts from this blog

Other People's Kitchens. Q&A with Peter Barrett

Q - Hello. Can you please tell us a little about yourself, where you live and your substack publication? A.  My name is Peter Barrett.  I live a couple of hours north of New York City,  in the Hudson Valley, where I grow, forage, ferment, preserve, and cook as much of my own food as possible—and where I’ve been teaching others to do the same for close to 20 years. I recently developed and wrote the recipes for Dan Buettner’s  Blue Zones Kitchen: One-Pot Meals , which is available for pre-order. I recently began working on a book with Dominique Crenn, one of the most influential chefs in the world and the first woman in America to win three Michelin Stars. She’s absolutely brilliant, and a powerhouse, and I’m thrilled to be collaborating with her. I have two newsletters on this platform:   Things on Bread  and  Flavor Freaks . Things on Bread focuses on teaching people how to cook without relying so heavily on recipes. I break down methods and technique...

Other People's Freezers. Q&A with Lou Tamposi

This week, we peek into the fridges of Lou Tamposi, who dedicates each of his three chest freezers to animal cuts. Q: Hello Lou. Can you please tell us a little about yourself and your website/publication? A: I write Cow We Doin , a newsletter about living (and eating) radically. It started off as an idea after I woke up — as I often do — thinking about food, and has slowly shifted toward a contemplation on living “with your eyes wide open.” That is, in a nutshell, is what it means to live radically — to be fully aware of what you are doing and how you are living. It’s an intimate connection to the world and in regard to eating, specifically, it means being radically — painfully — aware of where you food comes from and what it takes to bring it to your plate. I live in New England with my wife, three kids, and a dog. Whenever possible — and now, it’s probably at least 75% of the time — we eat hyper-locally. That means we either grew it or could walk to where it was grown; it means we k...

Other People's Freezers. Q&A with John Gonter

This week, in the series 'Other People's Freezers. Q&A with, we peek into the freezers of  John Gonter  of ‘ On Food Without Compromise ’. Q: Hello John, can you please tell us a little about yourself and your publication? A: I’ve been a cook since my teens. My mother offered me a deal: if you learn how to make family meals, you can get out of other chores. I had been complaining when she made my sister’s favorite meals, so I jumped on the chance to make what I wanted. After almost 50 years in the kitchen, including working as a cook in high school and college, I’ve started teaching classes and workshops to share my experience, enthusiasm and love of obscure and wild foods. On Food Without Compromise  posts cover food, cooking, methods and stories from my experiences in the kitchen. I write from west central Maine. I work with wild foods, locally farmed foods and sometimes regional and international foods. Quality is a top priority. I want people to be more comfortabl...