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Listen "Lamb with Wilson da Costa of MISTO, and Nicole Scott of the Glynwood Center"
Episode Synopsis
Learn about cooking, selecting, and raising lamb with two experts: Chef Wilson da Costa of Misto and Nicole Scott of Glynwood.
Nicole Scott is the Livestock Manager at the Glynwood Center for Regional Food and Farming. She is responsible for all aspects of Glynwood’s diversified, certified Animal Welfare Approved livestock operation. In this role she manages herd health and nutritional management of all stock, as well as teaching apprentices how to manage five different species in a pasture-based system. Nicole began farming on a small hog operation in the Finger Lakes Region. Nicole moved to New Zealand in 2018 to work on different sheep, beef, and deer operations that ranged in size from 1,000-hectare lowland to 18,000-hectare high country stations throughout the North and South Islands. https://www.glynwood.org/
Chef Wilson da Costa, who was born in Brazil, felt a passion for food at an early age and, when he moved to New York at 11, spent much of his youth watching cooking programs with his grandmother and learning from her. After a stint working as part of a pit crew for an import car racing company, he dove headfirst into New York’s restaurant scene. He started at Neuville-Sur-Seine, a French restaurant in Long Island, then hopped to Manhattan Bistro in SoHo. Wilson and his wife Nadia presently run the wildly popular Hudson Valley popup restaurant and catering company, Misto. Misto is a new culinary project that focuses on their unique cultural heritages and wood-fired food. Learn more https://www.misto-eats.com/
Lamb preparation ideas:
One of the many ideas Wilson shares is milk braised lamb. Here is one recipe.
KOHLRABI is brought to you by GrownBy and the Glynwood Center for Regional Food and Farming
Nicole Scott is the Livestock Manager at the Glynwood Center for Regional Food and Farming. She is responsible for all aspects of Glynwood’s diversified, certified Animal Welfare Approved livestock operation. In this role she manages herd health and nutritional management of all stock, as well as teaching apprentices how to manage five different species in a pasture-based system. Nicole began farming on a small hog operation in the Finger Lakes Region. Nicole moved to New Zealand in 2018 to work on different sheep, beef, and deer operations that ranged in size from 1,000-hectare lowland to 18,000-hectare high country stations throughout the North and South Islands. https://www.glynwood.org/
Chef Wilson da Costa, who was born in Brazil, felt a passion for food at an early age and, when he moved to New York at 11, spent much of his youth watching cooking programs with his grandmother and learning from her. After a stint working as part of a pit crew for an import car racing company, he dove headfirst into New York’s restaurant scene. He started at Neuville-Sur-Seine, a French restaurant in Long Island, then hopped to Manhattan Bistro in SoHo. Wilson and his wife Nadia presently run the wildly popular Hudson Valley popup restaurant and catering company, Misto. Misto is a new culinary project that focuses on their unique cultural heritages and wood-fired food. Learn more https://www.misto-eats.com/
Lamb preparation ideas:
One of the many ideas Wilson shares is milk braised lamb. Here is one recipe.
KOHLRABI is brought to you by GrownBy and the Glynwood Center for Regional Food and Farming
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