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EATYALL: Chefs Tell the Story of Farmers

Aug 21, 2021

In Episode 45 of the EATYALL Podcast, we’re kicking off our 8 show BEEF SERIES with a trip to Thunder View Farms in the Catskill region of New York.

We’d never explored New York agriculture up close and personal beyond a trip to the Union Square Greenmarket in Manhattan. That all changed this summer when we crossed the Hudson River one foggy morning and drove up the Catskills to visit with father and son, Richard and Ric Coombs, along with their families at Thunder View Farms. This tour gave us a fresh perspective into how well farming can coexist with one of the largest cities in the world. Seeing is believing, and this multi-generational family farm operation is doing tremendous work to make sure their thriving environment continues to benefit generations to come -- all while producing some of the best beef we’ve ever tasted.

Chef Chris McDade, owner and chef at Popina in Brooklyn, NY joined us for our tour, along with his wife Natalie and son, Gus. We all learned to think more about where our water comes from, to appreciate the care that goes into our water quality and to recognize how critical clean water is to our lives. Thanks to the leadership of the Coombs family, beef farmers in the New York City Watershed have improved water quality for New Yorkers such that New York City has some of the best water quality in the world.

In this episode, you’ll learn about: 

  • Water conservation and water quality 
  • How water goes from this farm to the New York City water supply in under 48 hours -- exclusively using gravity to move it! 
  • How beef farming and environmental improvements can co-exist
  • How chefs and farmers can work together better. 
  • The ever-popular Lightning Round

Show Sponsor:

New York Beef Council
@newyorkbeefcouncil on Instagram

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The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL provides training & culinary support to the global community of chefs on behalf of food farmers and producers, so they can achieve generational sustainability, chefs can serve award-winning food and consumers can access healthier food options.