Episode 29 | Consider the F*cking Source with Fiona Lucia Genadio-Allen of Wolfpeach

Local, seasonal and decadent AF; that's chef and alchemist Fiona Lucia Genadio-Allen, and it's also what you can expect from her tantalizing array of products at Wolfpeach. Tune in to learn how you can tastily add tonic herbs and superfoods to your everyday selfcare routine while supporting your neighboring farms and makers. Links: Wolfpeach Kori Gelinas, Medicine Womyn Healing & Apothecary Vermont Center for Integrative HerbalismZack Woods Herb Farm generation herb Perfect Circle Farm Hillside Botanicals Flag Hill Farm Ballymaloe Cookery School The Conduit Little Duck The Picklery First, Catch by Thom EagleCaiger & Co.Trenchers Farmhouse Urban MoonshineAdam's Berry Farm Burroughs Chocolate Show Notes: 0:00 Lift off 3:07 What "craft" means to Fiona 4:43 Wolfpeach, the marriage of Fiona's herbal and culinary experiences 6:12 Fiona's herbal education8:43 Fiona's culinary background 13:49 London as a food mecca 17:27 Wolfpeach takes shape at Vermont farmers markets 20:50 Sourdough pasta, labneh and jun 22:45 What's in a name? Wolfpeach explained 24:55 Food is political, consider the sources of your food 28:15 Oxymiels, the OG of tinctures 32:40 Herbal salts as a gateway to tonic herbalism 33:52 Electuaries, herb-fortified honeys 37:15 Farm shout-outs 39:35 Apple brandy tinctures 41:28 Raw Cacao as a medium for herbs42:50 Tonic herbs defined and identified 45:30 Fiona's personal plant allies 46:36 Singing the praises of micro-dosing psychedelic mushrooms 49:20 Fiona's relationship to cannabis 52:45 Fiona's current selfcare practices