Ever look at the food you buy and wonder how it made its way to you? From children’s lunches to candy bars, peanut butter is a must-have in many pantries – and it’s carefully cultivated and crafted with pride on its way to your taste buds. 

That’s why, in this episode that concludes a two-parter about peanuts, Andy interviews chef Michael Marshall and Donald Chase of Chase Farms – a family farm in Georgia that grows peanuts in ways that enrich the environment as well as your next meal. Warning: sudden cravings for a good old PB and J may occur! 

The Great Georgia Peanut Adventure, Part 2

Peanut Farming Wrap-Up. Following Andy and Michael’s visit to Chase Farms in EATYALL episode 53, they join Donald Chase to hear his story and share what they’ve learned about the process of peanuts – including why the care behind the harvest is just as important as the final product on your shelf. 

A Brief History Of The Peanut. From South America to Africa to the United States, the peanut has adapted over time to become a key ingredient in everything from sandwiches to smoothies…yet as Donald explains, its usefulness actually begins on the farm.

Knowing Where Your Food Comes From. Michael cites consistency of ingredients as his greatest challenge as a chef, and why he values food producers who always offer the same high-quality ingredients. Find out how Chase Farms strives for such consistency by producing peanuts with proven methods that also benefit the environment.

The “Stump A Chef And Farmer” Lightning Round. Andy quizzes Michael and Donald on the hard questions: Cats or dogs? Favorite beverage? Preferred steak? Hear their hot-take answers – including favorite snacks that may or may not involve peanuts – and the delicious wins they each want to celebrate one year from now.

While Michael and Donald represent two distinct parts of the food industry, their stories and values align across sprouting fields and menu selections. Dip some apple slices in peanut butter while you listen in, and stick to EATYALL to hear more stories of passionate people making and serving better meals.

Today’s Guests 

Michael Marshall, 7 Myles Craft Dining – https://7mylescraftdining.com/

Michael Marshall is the Chef and Owner of 7 Myles Craft Dining, a cooking service that serves 3-course meals for in-home dining and special events. As a graduate of Le Cordon Bleu Culinary School For Performing Arts in Pasadena, California, Michael relishes putting a modern spin on old dishes – surprising customers and expanding their tastes with restaurant-caliber dining in their home or venue.

Donald Chase, Chase Farms

Donald Chase is the Owner of Chase Farms in Macon County, Georgia, working alongside his wife and parents. Their farm grows and harvests peanuts, poultry, corn, and more, with the Chase Farms Market offering fruits and vegetables to consumers each June-July.  

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Connect with our Guest Chef Michael Marshall: 

Listen to Episode #54 on Spotify now >>

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The EATYALL Podcast is available on your favorite player by clicking on any of the links to access our podcast directly: iTunes, Stitcher, Spotify, Google Podcasts, Android App, TuneIn Radio, iHeart Radio, Audio junkie, Deezer, iVoox (Spanish), Listen Notes, OwlTail, Player.fm, Podchaser and more.

Learn more about the EATYALL Podcast on our official podcast page. 

A video version of the EATYALL Podcast can be found on YouTube, and you can discover the EATYALL Podcast on Amazon and Audible via search. The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services. To learn more or inquire about chef outreach activities on behalf of your organization, please reach out here. To learn more about consulting services available to individual farmers, ranchers and seafood processors interested in starting or scaling a “farm to table” business, please reach out here.

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