On the Road with Simon Stevenson

	Hungry Ghost Bread Jonathan Stevens & Cheryl Maffei www.thefreshloaf.com Simon goes on the road to Hungry Ghost Bread in Northampton. Owners Jonathan Stevens and Cheryl Maffei explain their approach to making bread and the local sources they are utilizing to obtain wheat. Simon’s “Wheat” segment will appear in the On the Menu program featuring the Red Lion Inn.
	Cricket Creek Farm Amy Jeschawitz www.cricketcreekfarm.com Today Simon visits the Cricket Creek Farm in Williamstown. Using milk from Cricket Creek Farm cows, cheese-maker Amy Jeschawitz demonstrates the process of making mozzarella. Simon’s “Cheese” segment will appear in the On the Menu program featuring The Riverview Cafe.
	New England Wild Edibles Paul LaGreze www.newedibles.com We’re on the road to Colrain where mushroom farmer Paul LaGreze grows fungi for area restaurants. LaGreze explains the oak log inoculation process, which allows him to produce great quantities of shitake mushrooms – a favorite for chefs! Simon’s “Mushroom” segment will appear in the On the Menu program featuring The Castle Street Cafe.
	Manda Farm Anna Hanchett & Michael Kalagher www.mandafarm.com Simon goes on the road tonight to Manda Farm in Plainfield. Anna, who runs the farm with her husband Michael, explains their decision to use organic feed - and the resulting qualities of the Manda Farm eggs. Simon’s “Egg” segment will appear in the On the Menu program featuring 2hopewell Restaurant & Bistro.
	North Hadley Sugar Shack Joe Boisvert www.northhadleysugarshack.com Simon goes on the road to the North Hadley Sugar Shack where Joe Boisvert demonstrates his method for making maple syrup. Boisvert passionately believes that the freshest ingredients make the best products. Simon’s “Maple Syrup” segment will appear in the On the Menu program featuring The People’s Pint.
	Leslie Cerier www.lesliecerier.com Simon goes on the road to Shutesbury to visit cookbook author and organic chef Leslie Cerier. Leslie introduces us to quinoa, a staple for protein in her diet. Quinoa is related to the spinach and chard family, but is classified as a grain. Simon’s “Quinoa” segment will appear in the On the Menu program featuring Bela’s Vegetarian Restaurant.
	Australis Aquaculture Josh Goldman www.thebetterfish.com Today Simon is in Turner’s Falls where the popular white fish Baramundi is farmed. Founder Josh Goldman gives a tour, and explains the fishes’ appeal for chefs as a local fish that is low in fat and high in protein. Simon’s “Baramundi” segment will appear in the On the Menu program featuring Bottega Cucina.
	Warm Colors Apiary Dan Conlon www.warmcolorsapiary.com Simon is on the road in Deerfield to visit the honey farm Warm Colors Apiary. Beekeeper Dan Conlon describes his history with beeswax and bee stings – and the virtues of a local honey market. Simon’s “Honey” segment will appear in the On the Menu program featuring Side Street Café.
	Sweet Wind Farm Susan Case www.sweetwindfarm.net Today Simon visits the Sweet Wind Farm in East Hartland, CT. And although their crops are many and varied, pumpkins will be the focus of our tour. Simon’s “pumpkin” segment will appear in the On the Menu program featuring Cavey’s Restaurant.
	Old Friends Farm Missy Bahret www.oldfriendsfarm.com Simon is on the road today in Amherst, where he visits a ginger farmer. Missy Bahret, of old friends farm, spices things up with a few ginger facts. Ginger is an ancient natural remedy for nausea, motion sickness, and general stomach upset due to its carminative effects. How wonderful that it’s available locally! Simon’s “Ginger” segment will appear in the On the Menu program featuring Hope & Olive.
	Taft Farm Dan Desinski www.taftfarms.com Today Simon is in Great Barrington taking advantage of the fresh strawberries in the field. Farmer Dan Desinksi of Taft Farm explains his growing season and his refusal to use pesticides on his crops. Strawberries are a member of the rose family, and are one of the first fruits to ripen in the spring. Simon’s “Strawberry” segment will appear in the On the Menu program featuring Still River Cafe.