Cooking Up A New Recipe For Hospitality Rooted In Biodynamic Farming and Heritage Crops With Tyler Brown
In this episode, Farmer D and Tyler Brown discuss a Chef’s vision for an agrarian future inspired by the past where farms and restaurants unite to
foster curiosity, passion and learning.
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Co-Produced and Recorded by Daron Joffe and Ben Bernstein
Audio Editing by Sarah Milligan
Music by Ben Bernstein
About Farmer D:
Farmer D is a nationally recognized biodynamic farmer, designer, speaker, entrepreneur and educator.
He is the author of the acclaimed book “Citizen Farmers: The Biodynamic Way to Grow Healthy Food, Build Thriving Communities and Give Back to the Earth” and has spent the past 25 years designing and building community farms and gardens all over the country.
Farmer D has worked on a wide range of public and private farm development projects ranging from residential “agrihood” communities like Serenbe and Rancho Mission Viejo to non-profit projects such as Coastal Roots Farm and Camp Twin Lakes.
About Tyler Brown:
Tyler Brown understood early on how food and community intertwine, as his family always felt the evening meal was sacred time. It was at the dinner table where the personal exchange happened. That experience stuck with him as he looked toward his career.
After high school, he took a kitchen position at the Wild Dunes Resort in Isle of Palms, South Carolina, outside of his hometown of Charleston. Brown was drawn to the cadence, the order, the process of the kitchen, and soon enrolled in culinary school at Johnson & Wales University.
He completed a three-month cooperative at the Keystone Resort in Colorado as part of the degree program, where he learned large-format kitchen production at a high level. Back in Charleston, he joined Peninsula Grill as a line cook – and ultimately sous chef. It was where he first felt the power of the French brigade order, and where he formed a friendship with Chef Sean Brock that would shape his future path.
Later, Brown went to work as chef de cuisine with Brock at Capitol Grille in the Hermitage Hotel. He became executive chef in 2006 and began implementing seed-to-plate sourcing that culminated in the creation of the three-acre Garden at Glen Leven and 150 head of red poll cattle at Double H Farms.
In 2015, Brown joined the team at Southall outside Franklin, Tennessee, as Senior Vice President of Agriculture and Culinary.