In this episode, urban farmer Mary Densmore of Bee Simple City Farm shares her unique journey from an eye-opening trip to Nicaragua, to starting a farm in St. Louis to becoming a vital part of the community and exploring the world of urban farming. She discusses the magic of microgreens, the art of beekeeping, and the sustainable techniques she uses to grow nutrient-dense greens. The episode explores the astonishing number of bees it takes to make a teaspoon of honey and gives a sneak peek into the day-to-day workings of Bee Simple City Farm. Mary gives us a fascinating insight into the unique world of urban farming.
Most people only see the beautifully packaged, final food products at farmer’s markets and specialty grocery stores, but the Tangled Taproot podcast will showcase unique stories from small-scale midwestern farmers, entrepreneurs, and other thought leaders in regenerative agriculture. Guests will share their successes, challenges, and future goals for their own companies and for the sustainable farming industry. The podcast is brought to you by St. Louis-based sustainable food startup Mylk and Hummus, and hosted by M & H Founder John Cowan, Kitchen Manager and Recipe Developer Christin Jameson, and Jackson.
Founded in 2020 by John Cowan, Mylk and Hummus makes on-the-go, chickpea-based snacks that focus on flavorful hummus varieties and ready-to-drink plant-based lattes. Mylk and Hummus products nourish the physical and mental endurance needs of today while considering environmental goals for the future. At Mylk and Hummus, plant-based food is made with ingredients proudly sourced through sustainable and regenerative agriculture where farming principles and practices enrich soils, restore watersheds, and lead to healthy ecosystems. The company operates on these principles to significantly reduce our carbon footprint and contribute to the reversal of global trends in climate instability, habitat loss, and the vitality of the natural world.
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Bee Simple City Farm Instagram
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