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Sunday, February 19, 2017

02/20.2017 - Be a Better Guide - Slow Living Adventure

Slow Living Radio is delighted to welcome a guest who teaches people about getting out in the wild and world as an adventure guide, sharing skills and tools to bring you a more wholesome journey up your own chosen path.  But first a thought from us at Slow Living......


Kelsey Tonner

Kelsey Tonner helps tour guides all over the world create, sell and market their experiences - plus provide coaching on delivering extraordinary service. With over ten years’ experience in the industry, he has led trips in over fifteen different countries from Europe to the Americas and from Asia to North Africa. In 2015 Kelsey was chosen from thousands as one of eight shortlisted guides for the Wanderlust World Guide Awards.

He is the founder of The Be a Better Guide Project which brings the world's top tour leaders and tourism businesses together to learn from one another, share best practices, and build an online community. With practical yet wisecracking advice, Kelsey inspires a global community of professional tour leaders and businesses to give people memories of a lifetime and helps them earn more money while doing it. Read more:

Friday, February 10, 2017

02/06/2017 - Farm to School

In this week's very important show, we talk to Chef Kent Getzin and Joan Qazi about healthy local, healthy, "from scratch" food in schools, farms, sustainability, climate change, our environment and health.

Chef Kent Getzin

Kent Getzin and his team, during his seventeen years as the food service director for Wenatchee school district, developed a model Farm to School and scratch cooking program that gained national attention. Every menu, and in every school building, locally procured foods were served daily. Kent is excited about the Farm to School movement’s potential to reintroduce kids to real, scratch-cooked, whole foods! He loves teaching school food pros about the benefits of “getting back to basics” with scratch cooking in their own operations, the power of the Farm to School movement and to think “outside of box”; that is, the box of frozen processed foods so prevalent in school food service. Kent is concerned that people have the same involuntary response when they hear the words “school food” as they do when they hear the word “dentist” and that is a shame (no offense to dentists, intended)! Farm to school (local procurement) and scratch cooking go hand in hand and have the power to change all that! 

Kent knew what he wanted as a career since he was fifteen years old. For 37 years, twenty of which were spent as a chef in various country clubs and fine dining restaurants, quality food has been his laser focus. Is it the art, the science, the satisfaction of service, the energy and the excitement? The answer is YES! He has always loved to serve. It comes from the heart! He blames it all on his mom…she said she would clean the kitchen if he cooked dinner and that’s how it all started! 

In 2013, Kent and his fiancé, CherylAnn Crego started a cooking school, where they value hospitality, generosity and adventure! Cheffyk and CA’s Cooking School started with a simple mission, to create portable cooking classes to help people feel more confident in the kitchen and to become better cooks. Since then, they’ve outfitted their home into a beautiful “studio” space to bring their vision to the Lake Chelan valley. They have recently opened a culinary tourism branch of their school intended to serve visitors coming to the beautiful wine and food mecca that Chelan has become. They also host culinary tours out of the country for those who love food, travel, and adventure. 

Kent has five children of his own and together he and CherylAnn have eight! They love music, entertaining, travel and spending time with all those kids! Kent also is an rabid guitar and music theory geek and motorcycle enthusiast. 

Joan Qazi, Farm to Schools Coordinator
Wenatchee Valley College

Joan Qazi is the Central Washington Coordinator for the Washington Sustainable Food and Farming Network’s Farm to School project and an adjunct faculty teaching Geography and Climate Change coursework at Wenatchee Valley College in central Washington. Her doctoral research focused on the Washington State apple industry and post-doc work has highlighted local food systems. Joan is a parent, community food system advocate, and geography instructor who is dedicated to helping kids eat well and understand where their food really comes from. Joan is most interested in exploring the meaning of sustainability both intellectually and empirically, whether through facilitating a College course discussion or through building a school garden and maintaining its institutional support.

Wednesday, February 8, 2017

01/30/2017 - Trends in Food and Wine, with One Market and V Wine Cellar

We've just entered a new year, one that is starting out with a big and uncertain bang - change, challenges and  hopefully awakened spirits to care for ourselves, our environment and the future.  Tonight we welcome back Chef Mark Dommen of One Market in San Francisco and Scott Lewis of V Wine Cellar to talk about what's new on their board of fare, and what they are seeing in food and wine trends as we move forward in 2017.  We also welcome David Eselgroth, of Coqueta in San Francisco.

David Eselgroth
Manager, Coqueta, San Francisco

Dave Eselgroth likes being surrounded by like-minded people with a tremendous passion for food, beverage and service. His culinary experience showcases that fact.

After graduating from the University of Nevada (Las Vegas) and Indiana university (Pennsylvania) with a concentration in restaurant management and minors in both architecture and political science, he began his career at merge & district in New York city as service manager and lead bartender.

He participated in all developments with the opening of Sam DeMarco’s new restaurants, which led him to the role of general manager of first, chef Sam DeMarco’s original restaurant, featuring new American cuisine in New York city.

While at first, Dave was in charge of the creation and implementation of several successful weekly, monthly and quarterly events — including cigar dinners, wine and beer tastings and promotional nights and brunches.

also while at first, he had a cocktail recipe published in cocktails in New York – a book about hip trendsetting bars in the city.

In 2003, Dave began his role as beverage manager, service director and assistant general manager at Amuse, a contemporary American bistro located in the Chelsea neighborhood of New York city.

More recently, he consulted to the millennium Broadway hotel and Movida nightclub before serving as the assistant sommelier and captain at Charlie palmer’s flagship restaurant, aureole.

In 2007, Dave became second in command at Dante Boccuzzi’s restaurant Dante in valley view, Ohio. He serves not only as Dante’s right-hand man, but also as director of operations and sommelier. Respected fine dining magazine food & wine named his wine list one if the best new wine lists of 2008.

Photo - Andy Berry

Scott Lewis

An Irishman in Napa

For such a small country, Ireland has penetrated the world like no other country.  It seems that countless people around the globe boast they have a little Irish in them, whether as an excuse to party extra hard on St Patrick’s Day, or because it’s actually true.

One Irishman who clings strongly to his roots, though now an American citizen, and owner of a fabulous wine cellar in Yountville, Napa Valley, is Scott Lewis.  Born in Limerick, to a chef father who once graced the kitchens of Ashford Castle, Scott lived and breathed Irish hospitality. 

As a young boy Scott remembers squeezing fresh orange juice at his Dad’s hotel in Limerick, then gradually working his way through all aspects of the hotel –  dish washer, busser, bellman, and porter. Soon hotel life was pulsing through his veins, and it became inevitable that he would go on to train as a chef.

After graduating Galway-Mayo Institute of Technology in Galway, Ireland; Scott began an illustrious career in some of Europe’s finest hotels, such as the Dorchester, Lanesborough and Grosvenor in London, while continuing to further his hospitality studies at Ealing, in London, and Cornell University in Ithaca, New York. 

As fortune would have it, Scott was the winner in a Green Card lottery to the US 25 years ago.  And the rest is history.

He first landed in Texas at the Crescent Court, and The Mansion on Turtle Creek, before going on to the Arizona Biltmore, several more 5 star properties and finally ending in Yountville at Villagio Inn and Spa in Yountville as Director of Food and Beverage. 

Ready for a different pace of life, and loving his new home, the time came when Scott decided that he had done all he wanted in the hotel world and was ready to start his own business where his passions lay – the world of wine.  He has since created one of the Napa Valley’s finest wine stores and bars, the V Wine Cellar, voted “2012 Best Wine Shop” in Napa Valley by Best of Napa Sonoma Valley and 7 X 7 Magazine. 

V Wine Cellar ( boasts a lounge, tasting space, private dining, and outdoor patio, and is known as one of the Valley’s leading venues for exclusive wine tasting events and blending seminars, with more than 2,000 varietals of wine and beers that are shipped to clients worldwide. Scott also travels the globe setting up wine cellars for discerning buyers and somehow finds extra time to make his own label, Pneu, in partnership with Gary and Cheryl Van Brunt.

And what does this Irishman in Napa like to drink? Scott’s wine of choice is Pinot Noir, his favorite being his own Pneu, and also Paradigm. For white, he lovesthe Teeter Totter Chardonnay.


Mark Dommen is a unique talent who has spent more than 20 years in the kitchen. After years of classical training with some of the world’s most eminent culinary masters, Dommen’s move to head One Market® Restaurant in 2004 marked his exciting return to the San Francisco dining scene. His modern take on American cuisine earned the restaurant a Michelin star in 2008-2012 and a 3 ½ star review from San Francisco Chronicle critic Michael Bauer. Dommen was also named a 2007 “Rising Star” and the restaurant has held a consistent presence on the Chronicle’s “Top 100” restaurant list.
Dommen’s contemporary, seasonal American fare developed through his work in some of the world’s most distinguished restaurants. His career began at Fleur de Lys in San Francisco, where Chef Hubert Keller became Dommen’s mentor in the art of contemporary French cuisine. Dommen later spent four years in New York, honing his craft with one of his largest influences, Gray Kunz at Lespinasse and also with David Burke at Park Avenue Café. By the time he opened Palladin as Sous Chef for the legendary Chef Jean-Louis Palladin, his immersion in the art of French cuisine was well advanced. Dommen was next invited to join Julia’s Kitchen in Napa Valley as the opening Executive Chef. While he was at the helm, the restaurant was named one of Esquire magazine’s “Best New Restaurants.”

Dommen describes his approach to cooking as “blending the freshest, seasonal ingredients from California, while using the classic French techniques I have honed from my previous experiences.” His seasonally changing menu includes inventive farm-fresh dishes such as Lightly Smoked Tasmanian Trout Mi Cuit with potato rösti, organic chicken egg and pancetta vinaigrette; Dungeness Crab with green apple water and jalapeño sorbet; and Bacon-Wrapped Pork Tenderloin with dandelion “persillade,” salsify and natural jus.
“I truly enjoy experimenting with the freshest of produce, seafood and meats to create entirely new and unexpected dishes,” says Dommen. “I make a point each day to ensure that the menu is a reflection of the finest raw materials prepared in a unique, delicious and artistic way.”
’Some of Dommen’s favorite dishes to make when not in the kitchen at One Market Restaurant include pizza and barbequed beer-can chicken cooked over apple wood chips. He lives in Napa with his wife and two daughters and enjoys skiing, golf and fishing in his spare time.