Savoring Sustainability. Basque’ Sustainable Food Trails with Gregory Schaefer
Join us in a delightful culinary journey on the “Savoring Sustainability” podcast, where we explore sustainable approaches along the food trails of the Basque Country with Gregory Schaefer. As an international chef and the founder of BasqueBites.com, Gregory has immersed himself in the rich culinary traditions of San Sebastián for over a decade. His passion for the Basque Country’s gastronomy is evident in his chef-led food tours, wine tastings, and cooking classes, which showcase the region’s artisanal food practices.
Gregory’s commitment to sustainability extends beyond the kitchen. His experiences working on organic farms across rural France and Spain, learning permaculture, and making goat cheese, sourdough, and olive oil, have deeply influenced his culinary philosophy. Originating from the USA, his journey led him to San Sebastián, a place where the celebration of seasonal and communal eating is a way of life.
In this episode, Gregory shares how his role as a pintxo ambassador and his love for San Sebastián’s unique drinking culture, including its hard cider producers and craft beer makers, contribute to a sustainable and vibrant gastronomic experience.
This podcast, hosted by Michael Shamshidov, co-founder of the Samarkand Tourism Forum, promises to be a fascinating exploration of the vibrant and evolving sustainable tourism scene in Spain. The culture and traditions here have an affinity with some of Central Asia. Don’t miss this captivating conversation with Gregory Schaefer, as we explore the rich culinary heritage and sustainable practices of the region. Be sure to subscribe for more insightful content from the Samarkand Tourism Forum!
1 Comment
An absolute pleasure to be on the show. I enjoyed the conversation and the topic. Hope I explained my concept of "cultural sustainability" clearly–we want to highlight and promote the features that make our region great for tourism, but we do not want to damage or deplete those resources. In fact we should be doing things to nourish, sustain and better them.