Are you a gardener, farmer, forager or herbalist
– or maybe you’re a little plant curious?
You’ve come to the right place!

From selling herbs at the renaissance fair to editing one of the most influential herbal magazines of the decade, Tina Sams has done it all! She’s joining us on the podcast for a special herbal edition of 5 Questions.

What does it mean to be a kitchen curandera? What’s the difference between Indigenous food and local food? We’ll learn all this and much more when we sit down to chat with traditional healer and award-winning author Felicia Ruiz.

Whether you love sweet bells or fiery super-hots, this episode is your complete guide to growing, using, and benefiting from one of the most versatile plants in the garden. 🌶️

Unlock the secrets to a low-maintenance, high-yield garden. Gardening expert and author Charlie Nardozzi shares how his book The Continuous Vegetable Garden helps growers maximize harvests while reducing time and effort.

Can the moon help your beans grow? Learn about this traditional practice of working with the moon phases and astrological signs to guide your planting schedule. Author and professor of agriculture Sarah Hall is joining us today!

Herbalist Crystal Stevens joins us to answer your questions! Before the interview, Bevin talks about our recent herb harvest and shares a recipe for a healing salve made from yarrow and comfrey!

This episode is packed full of info! Certified Aromatherapist Amy Anthony joins us to talk about the difference between hydrosols and essential oils, lavandin vs lavender and so much more! Then, Amy shares her Top 5 essential oils!

Spring has returned and we’re ready to celebrate!

Want to make your own Vitamin A oil from homegrown carrots? Learn how to do it, plus so much more, from Zehra Murthy, UCSF scientist and owner of Belfiore Herbal!  Bevin unpacks his busy schedule, make plans to join him at these epic upcoming events.

Flowers offer us food and medicine in addition to beauty. Let’s explore some of our favorite summer flowers and the many ways we can enjoy them in the kitchen and apothecary.