Andrew Zimmern

Go, James, please.

Well, Adrian, I missed your Zimmern comment on this timeline.

But let me just say that this timeline is not just about ube and the industrial complex, but also it's coinciding with the popularity of Filipino food.

Right.

You know, and there's another fish market I can't...

I saw it on TV, I think with Andrew Zimmern, where he walks, yeah, he walks in, picks out his fish, and he says, "I want," he can s- "I want it baked.

I want it fried.

I want it" whatever, and they cook it, and that's it, and it just doesn't get much fresher than that.

Not just people.

Brian and Michael Voltaggio, Daniel Balloud, Andrew Zimmern, Chris Bianco, Mark Vetri, and so many, so many more.

And that they're learning about autism they're learning about the fact that, Hey, guess what? We don't have to really alter our programs.

We just have to shadow a person a little bit longer or provide a person with a little bit clearer definition or, or defining principles.

And, you know, star chefs have been playing an increasingly bigger role in CPG.

You just look at David Chang with Momofuku or Andrew Zimmern's Asha Foods collab.

There's a lot of activity here.

I think understanding what you're getting and the quality that you're getting is when you're at a retail door is going to make

In this episode, we're sharing a fireside chat from our summit, Nourishing the Future, how farming practices shape the food we eat, the health we build, and the longevity we seek.

In this conversation, award-winning chef, television personality, and food systems advocate Andrew Zimmern sits down with Melissa Clark of The New York Times to talk about the policies and practices we need to build regenerative food systems that nourish healthy communities.

This event was held in partnership with Diestel Family Ranch.

Enjoy.

It's always part of whatever, you know, is there.

So this octopus thing I saw, I think I was watching, uh, oh gosh, I, uh, Andrew Zimmern, I think, uh, you know, the food guy who was out there, where did your mother, uh, where her people from, uh, for the most part.

Yeah.

my mother grew up in la like long beach area and um her family i mean my family's kind of like east meets west i mean my mom is her family heritage lineage is really from england and scotland and ireland and she she's very into genealogy in fact she's more into genealogy than maybe my dad's side so she was really helpful to me and helping to kind of research everything I needed for this book.

My next guest is a chef, a TV star, and four-time James Beard Award winner, and one time he ate a tarantula.

Put your hands together for Chef Andrew Zimmern.

[cheering] [clapping]

So I have to tell you something.

Yeah, you're being denounced.

I love this.

I de- [laughs] I denounce Andrew Zimmern.

[laughing]