One Bite is Everything
We talk about food like it's just dinner. It never is.
One Bite is Everything explores the people, practices, policies, and power that shape what's on your plate. Through 150+ conversations with farmers, chefs, scientists, historians, and policy thinkers, each episode pulls back the curtain on a food system most of us navigate without really understanding. Real stories, real stakes, no lectures.
These conversations don't stop at your headphones. They ripple outward through the For Farmers Movement, a weekly letter, and a community of eaters who are connecting more deeply with the farmers who make their food possible.
One Bite is Everything airs every Thursday.
Recent Episodes
181
Sept. 10, 2026
It Ain’t Done Yet: The Processing Problem Washington Is Finally Paying Attention To
For years, small livestock farmers and ranchers have been saying the same thing: access to processing is one of the biggest obstacles to getting locally raised meat to customers. In this episode of One Bite is Everything, Dana DiPrima revisits two earlier conversations that show just how long this problem has persisted. In 2022, Carrie Edsall of Black Willow Pond Farm described what happened when a processing appointment she had booked more than a year in advance disappeared while finished pig
180
Sept. 3, 2026
Grounded Hope with Jack Algiere of Stone Barns: What Plants, Soil, and One Little Carrot Teach Us About Change
Jack Algiere arrived at Stone Barns Center in 2003 as its very first employee, hired to build a greenhouse on a former Rockefeller cattle operation thirty miles north of Manhattan. More than two decades later, that greenhouse has never seen a chemical, the farm he built with chef Dan Barber and Blue Hill at Stone Barns has become one of the most influential in the country, and Jack has written his first book, Seeding Hope: What Plants Teach Us About Being Human, out now from Chelsea Green. In t
179
Aug. 27, 2026
How a Wish List Changed Biscuitwood Farm
Farmer Meg Despres of Biscuitwood Farm in Esperance, New York had a For Farmers Wish List that nobody had ever shopped. Not one item. So she left a comment on our Instagram asking a simple question: what can I do to make this list work for me? Here's what happened next. A few DMs, one small fix, a Tuesday morning letter, and a farm transformed almost overnight. Meg farms 50 acres in Schoharie County with a culinary focus: chef-quality vegetables, pastured eggs, black currant jam, and pierogi m
178
Aug. 20, 2026
The Strange Economics Behind Your $8 Hamburger
Beef is expensive. Cattle prices are at historic highs. Ranchers are finally getting paid more for their animals. So why is the U.S. cattle herd still the smallest it’s been in 75 years? Why are giant meatpackers losing hundreds of millions of dollars and closing plants? And why are smaller ranchers still struggling to find somewhere to process their cattle? In this solo episode, Dana follows the beef supply chain from pasture to meat counter to understand a moment when almost every part of the
177
Aug. 13, 2026
When Growing the Farm Means Leaving the Field
What happens when a farm grows to the point where the farmers can no longer do everything themselves? Maria Zordan and Max Morningstar own MX Morningstar Farm in Claverack, New York, where they grow about 40 acres of certified organic vegetables and operate a year-round farm store. Their business also reaches far beyond the farm through wholesale accounts, restaurants, distributors, other farms and CSA customers. In this episode, Maria and Max take us inside the less visible work of building a