32: Why Small Local Restaurants Matter In Our Globalized World

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The Market Gardener Podcast

JM Fortier

37 episodes

2 days ago

Welcome to The Market Gardener Podcast! Join hosts JM Fortier and Chris Moran as they engage with influential members of the global small-scale farming and organic regenerative agriculture community. Our podcast is your gateway to insightful conversations about farming, food, small businesses, and thought leadership in the world of sustainable agriculture. We're here to shine a positive light on the practices and principles that drive small-scale farming, agroecology, and community building. Tune in for high-level discussions that inspire and empower a new era of positive farming.

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32: Why Small Local Restaurants Matter In Our Globalized World | David McMillan

The Market Gardener Podcast

2 hours 14 minutes 7 seconds

1 month ago

32: Why Small Local Restaurants Matter In Our Globalized World | David McMillan

In this episode, we welcome David McMillan back to the show, co-founder of Montreal’s famed Joe Beef restaurant, and now winemaker in the countryside of Quebec. In this wide ranging conversation, we discuss the growing industry of locally made wines, farmland access, indigenous growing practices, David’s evolving diet, cooking advice, and what it means to support “true” local agriculture and business. David advocates for small, heartfelt, chef-owned restaurants, criticizing luxury excess and corporate influence. With Michelin arriving in Quebec, he warns against the loss of local food identity. His solution? A welcoming family restaurant with affordable meals, and news of his upcoming cookbook launch in Montreal and New York.

David’s new book: Spilled: Natural Winemakers Stories & Recipes https://www.rizzoliusa.com/book/9780847844005/

Timestamps

[0:00] Intro

[03:12] Winemaking & the evolution of Quebec terroir and hybrid grape varieties

[09:45] Farmland access

[21:05] Re-wilding on Dave’s farm

[28:59] Iroquois growing practices, Oyster history of NYC, metal detecting

[47:50] David’s evolving diet

[57:33] Cooking advice

[1:23:05] David’s new project & vision: $5-soup, accessible family bistro

[1:29:47] How corporate chains are squeezing out small, soulful restaurants

[1:36:51] Critique of fine dining excess and luxury obsession