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 Herbalism
Zack 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 Eagle
Caiger & Co.
Trenchers Farmhouse
Urban Moonshine
Adam'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 education
8:43 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 herbs
42:50 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