On this debut episode of “Soul to Desk,” Chef Ryan Lacy sits down with Thom Curry, co-founder of Temecula Olive Oil Firm, to speak about Thom’s journey that started 22 years in the past when he and his spouse determined to transition from wine to olive oil manufacturing.
Ryan joins Thom on location at his picturesque 26-acre property in Awanga, California, the place Thom talks about key moments of their journey—resembling Nancy’s resolution to open one of many nation’s first olive oil tasting rooms—a transfer Thom initially doubted. Regardless of difficult beginnings in a distant location, their dedication paid off as shoppers sought out their distinctive, high-quality olive oils.
Thom talks in regards to the biodiversity of the farm, which options over 32 Mediterranean olive varieties alongside herbs and fruits, and his embrace of regenerative farming practices, together with utilizing livestock for land upkeep and recycling olive by-products as compost and even gasoline.
Thom additionally shares how he developed California’s first cell olive oil mill and discusses his firm’s academic initiatives, together with collaborations with native faculties to advertise regenerative farming and sustainable agriculture.
Be certain that to look at the video beneath to see some nice photographs of Thom and Nancy’s farm, and subscribe to the podcast!
