<p>Chef Spike Gjerde sits down for an intimate conversation with culinary legend Chef Daniel Boulud. Daniel is Chef-Owner of 7 restaurants in New York City and 6 in national and international destinations, as well as the Feast &amp; Fêtes catering company.</p>

Julia Feder, FRESHFARM Executive Director

For the last decade as a chef in Baltimore, Spike Gjerde has cooked with an unwavering commitment to the Mid-Atlantic—its land and waters and its community of growers. Choosing to work within his region meant that when life gave him lemons he bought verjus instead. Through this work, Spike has returned millions of dollars back to area farms and in turn discovered a distinctive Chesapeake terroir that he’s on a mission to preserve and advance. With ORIGINS, Spike presents the story of this food as told by those who grow, make, process, preserve, and cook it. Engaging, entertaining conversations will inform and challenge listeners to consider that an alternative to commodity agriculture and processed food already exists.

This show records and broadcasts LIVE on Full Service Radio from the lobby of the LINE DC in Adams Morgan, Washington DC.