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Friday, August 17, 2018

13 August, 2018 - Dr Brad's Sleep Secrets; The Meredith Dairy story.


Dr. Brad Jacobs




Dr Brad is a recognized leader in Integrative Medicine, Lifestyle Medicine, corporate health, and is an experienced physician, educator, and healthcare innovator.

Dr Brad is Founder and Director of BlueWave Medicine with offices in the award-winning Cavallo Point Lodge in Sausalito, San Francisco and Silicon Valley. His practice is rooted in providing committed individuals comprehensive, personalized, and technology-enabled healthcare. This approach utilizes the best of conventional, genomic, lifestyle, and alternative medical practices. He enjoys helping patients improve their vitality and joy on a day-to-day basis, as well as optimize health and well-being through applying his training and experience in conventional medicine, functional medicine, acupuncture, herbal medicine, and lifestyle medicine including nutrition, fitness, and mind-body practices, in collaboration with the fantastic BlueWave Medicine multi-disciplinary health professional team.

In addition to his dedication to patient care, Dr Brad leads executive health and corporate health retreats and workshops. A sampling of clients includes Google, PepsiCo, Gap Inc., Lilly Pharmaceuticals, PG&E, Stanford Business School Beacon Program, Harvard Business School Executive Education program, and UCSF and Stanford medical schools. He is Chairman of the Board for the Academy of Integrative Health and Medicine and a Board member for Milagros de Mexico. He was founding Chair of the Medical Advisory Board for Pharmaca Inc.

He has served as Endowed Professor and Founding Medical Director for the UC-San Francisco Osher Center for Integrative Medicine where he also taught as an Assistant Professor. Previously, he was co-founder and SVP Clinical Affairs at Mytrus Inc. and served as Senior Medical Director at Revolution Health Networks.




Dr. Brad is board-certified in both Internal Medicine and Integrative Medicine. He is a Diplomate of the American Board of Integrative and Holistic Medicine (ABIHM). He graduated from Stanford University School of Medicine and received a Master’s Degree of Public Health from University of California at Berkeley. He completed his Internal Medicine Residency and General Medicine Research Fellowship at University of California, San Francisco (UCSF); Spine Medicine training at Kaiser Permanente; and 5-element and medical acupuncture training at the San Francisco School of Acupuncture and University of California, Los Angeles, respectively. He has also studied functional medicine, herbal medicine, nutrition, fitness, stress management, and is a life-long student of yoga and martial arts.

He is married with 2 children and enjoys playing in the outdoors skiing, mountain bike riding, and surfing.

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Ian Griffiths, US Meredith Dairy

Meredith Dairy is an on-farm enterprise, milking sheep and goats year-round to make specialty cheeses and yoghurts.
Up until 1990 farming at Meredith focused on beef, prime lamb and wool production. When the reserve price for wool was discontinued in the 1990s, the sheep industry collapsed. To stay viable it was necessary to search for alternative farming systems, in particular, options that involved value-adding primary produce and which offered a sustainable income, irrespective of global commodity prices.
The owners, Sandy & Julie Cameron extensively researched animal husbandry, sheep and goat milk production and cheese-making techniques. Two years later the Meredith Dairy factory was built on the farm. The farming activities now concentrate on supply of inputs for the dairy animals including growing grains and fodder.
Sandy, a qualified Veterinarian who received his doctorate in philosophy in 1985, has focused his research in sheep & goat reproduction, particularly in year-round production. Ongoing research and development enable continual improvement to farming systems, final products and sustainability.


Sustainability

Meredith Dairy is located at Meredith in Victoria, Australia approximately 100km west of Melbourne. Along with Dairying, the farm grows wheat, barley and other grains for the dairy animals.
Note: Meredith Dairy does not grow GMO crops.
On the farm there are remnant native grasslands, Australian native bush, and wetlands. These areas are protected within the boundaries of the farm. Tree plantations & revegetation of native plants have been established to shelter stock and promote biodiversity. Biodiversity surveys have identified significant flora & fauna including; Kangaroos, koalas, platypus, numerous birds and reptiles as well as vulnerable or endangered native plants.
The Cameron family are acutely aware of climate change and its consequences. Farm activities must be sustainable to ensure the dairy remains viable.


Conservation activities include:
  •   Annual tree planting program. This promotes biodiversity as well as faciliates C02 sequestration.
  •   No till cropping, direct drill sowing of crops, stubble retention & control traffic prevents soil compaction, retains moisture, promotes organic material, soil microbes & wind erosion.
  •   Monitor & replenish soil nutrients.
  •   Rotate plantings of clovers & Lucerne which promote soil fertility.
  •   Purchase green power and use renewable Biofuel (when available).
  •   Solar hot water systems.
  •   Stock rotation and exclusion from sensitive landscapes eg waterways.
  •   Monitor via surveys of biodiversity, stream quality & Carbon consumption.
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Ian Griffiths


Tuesday, July 31, 2018

July 30, 2018 - Long Meadow Ranch Summer Series

Slow Living Radio is delighted to welcome Jeff Meisel from Long Meadow Ranch to talk about their magical summer series, featuring celebrity chefs and musicians.  Long Meadow Ranch is an iconic winery in the Napa Valley with a strong focus on organic, full circle and ethical farming, from their wonderful wines, the food they serve in their restaurant, Farmstead and the magnificent Highland Cows they raise.  Tune in, pour yourself a glass of their wine, and get in soon to book one of their upcoming shows.







LONG MEADOW RANCH ANNOUNCES SUMMER EVENTS SERIES AT FARMSTEAD, ST. HELENA

Long Meadow Ranch, an agricultural enterprise and one of Napa’s most innovative wineries, is proud to announce its dynamic Summer event schedule, namely the Live Fire Guest Chef Series and Bluegrass-fed Live Music Series. The events will take place at Farmstead in St. Helena (738 Main Street, St. Helena, CA 94574), launching on June 3. Please find details and ticket information below.




Gather around the fire pit with some of the world’s most acclaimed chefs alongside Executive Chef Stephen Barber and the Long Meadow Ranch culinary team, as they roast, smoke, and sear a family-style feast served right from the flames. Paired with your favorite Long Meadow Ranch wines, the 2018 Live Fire Guest Chef series benefits the Timothy W. Hall Foundation. See below for this summer’s guest chef lineup:

      Saturday, June 23 features Chef Laurence Jossel of NOPA, San Francisco. Reception at 6:30 p.m. with dinner at 7:30 p.m. Tickets run at $170 per person.
      Saturday, July 21 features Chef Michael Scelfo of Alden & Harlow, Cambridge, MA. Reception at 5 p.m. with dinner at 6 p.m. Tickets run at $170 per person. Guests invited to stay for bluegrass-fed live music band Trout Steak Revival on a complimentary basis.
      Friday, August 17 features Chef Pat Martin of Martin’s Bar-B-Que Joint, Nashville, TN. Reception at 6:30 p.m. with dinner at 7:30 p.m. Tickets run at $170 per person.
      Friday, September 28 features Chef Jan Erik Hauge of Nemesis, Oslo, Norway. Reception at 6:30 p.m. with dinner at 7:30 p.m. Tickets run at $170 per person.

All dinner prices include tax and gratuity. Live in San Francisco and attending dinner? Let Chariot give you a ride, so you can enjoy a carefree evening without the stress of driving. More information here.



Relax on the lawn this summer for some of the country’s best bluegrass bands. The music will be as tasty as the food and wine. Open to all ages, with food and beverage for purchase. See below for this summer’s band lineup:

      Sunday, June 3 features Horseshoes & Hand Grenades. Doors open at 4 p.m. with the show at 6 p.m. Advance tickets for $35, door tickets for $45.
      Wednesday, July 4 features Dead Winter Carpenters. Doors open at 5 p.m. with the show at 7 p.m. Advance tickets for $35, door tickets for $45. St. Helena firework display following!
      Saturday, July 21 features Trout Steak Revival. Doors open at 7 p.m. with the show at 7:30 p.m. Advance tickets for $35, door tickets for $45.
      Sunday, October 7 features the Long Meadow Ranch All Star Big Band. This all-star ensemble is once again being assembled for the Fifth Annual Timothy Hall Foundation Benefit Performance at Farmstead at Long Meadow Ranch. Doors open at 3:30 p.m. with the show at 4:30 p.m. Advance tickets for $50, door tickets for $60. Transportation via Chariot from San Francisco available here.

Long Meadow Ranch (LMR) is a family-owned agricultural enterprise producing estate-grown grapes and wine, olives and olive oil, grass-fed beef and lamb, fruits, vegetables, and eggs. The multifaceted operation includes the LMR Mayacamas Estate home ranch and the 90-acre LMR Rutherford Estate in Napa and the 145-acre LMR Anderson Valley Estate in Mendocino. In addition, Long Meadow Ranch operates a general store and wine tasting bar in the historic Logan-Ives House, an outdoor cafe, a farmer's market, and an acclaimed farm-to-table restaurant, all located at Farmstead at Long Meadow Ranch. The destination location also includes working gardens and a variety of unique event spaces. Consistent with its time-honored motto of "Excellence through Responsible Farming," Long Meadow Ranch is certified by the California Certified Organic Farmers.


ABOUT JEFFREY MEISEL

Jeffrey Meisel is Vice President of Brand Marketing at Long Meadow Ranch. Meisel joined Long Meadow Ranch in September 2016 as Director of Brand Development. In the summer of 2017, he was promoted to VP of Brand Marketing.

Prior to Long Meadow Ranch, Meisel was co-founder and President of Merchants of Beverage, a cutting-edge, e-commerce destination that was the elegant online destination for flawless client & team gifting solutions of highly curated wine and spirits.. Imbibe Magazine named Meisel in “The Imbibe 75: People, places and flavors that will shape the way you drink in 2015. Unfortunately, Merchants of Beverage shut down in September 2015.

Prior to creating Merchants of Beverage, Meisel worked with Gilt Groupe for two years. In October 2011 as the Consulting Wine Director at Gilt Taste, he directed the entire wine business overseeing its strategy and operations including sourcing, merchandising, positioning and financial planning. In addition to working side-by-side Editorial Advisor Ruth Reichl and Managing Editor Jennifer Pelka, Jeffrey worked closely with executives across all Gilt business units. During this time, Meisel was featured in various media outlets, including CNN Eatocracy and Gentry Magazine’s March 2012 feature article, “7 Men of Intrigue, Courage & Captivation.” In April 2013, Meisel joined the team at Gilt City as Wine and Spirits Consultant.

Before joining Gilt, Jeffrey Meisel was Vice President of Business Development for Domaine Select Wine Estates.  DSWE represents wines and specialized spirits from around the world. He joined DSWE in 2001 just eighteen months after its creation and immediately launched the business beyond the NY base, proving to be instrumental in the company’s growth. Meisel went on to lead national sales and education programs. His last three years at DSWE as Vice President of business development were spent negotiating strategic partnerships and building new sales channels with hotel groups, national retail big box stores and direct to consumer companies, representing over twenty-five percent of the gross revenue for the company in that period. In 2010, Food & Wine Magazine named DSWE Importer of The Year.

From 1999 to the summer of 2001, Jeffrey was a co-founder of wiredKitchen.com, an online marketplace for food professionals and one of the first software companies that connected independent restaurant chefs to their food suppliers by providing procurement options and inventory management tools. Alas it was ahead of its time and wiredKitchen suspended operations in July 2001.

Prior to wiredKitchen, Jeffrey was immersed in the world of wine and spirits while working in top restaurants in Northern California and New York City, including managing The Culinary Institute of America’s Greystone Restaurant in Napa Valley where he worked closely with Karen McNeil and Joyce Goldstein, two of the most respected women in the wine and food business. In NYC, Meisel worked at ZoĆ« Restaurant and at San Domenico.

Meisel had the chance to work with Chef / Author Joyce Goldstein again in 2005 and 2006 when he paired each and every recipe of Goldstein’s for two books, Slow and Savory and Antipasti.

If that wasn’t enough, Jeffrey has had many local fans in San Francisco who have enjoyed his wine selections at the James Beard Foundation Award winner Delfina and Pizzeria Delfina where he was the Wine Director from 2002 through 2006, and Beretta (Tales of the Cocktail Award winner) where he created the opening wine list.

Meisel currently serves as an Advisor to www.ItsOnMe.com and www.SevenFifty.com.

Jeffrey lives in the San Francisco with his wife and two sons.