Meet The Grower Behind Our Farm-To-Table Michelin Guide Restaurant
with Angie Warner
About this episode
In this episode, we sit down with Angie Warner, farm manager at the Old Mill and an eighth-generation farmer. Angie shares her journey from working as a pastry chef in Montreal restaurants to growing specialty crops at the Old Mill, emphasizing the value of hands-on learning and the lessons found in mistakes. She reflects on the unique challenges of farming for a restaurant’s tasting menu, explains how radicchio is “forced” to enhance its flavor, and opens up about what it means to be the eighth generation striving to preserve her family’s land.
Driven by a deep respect for the past and a commitment to a sustainable future, Angie’s mission is to make the Old Mill a lasting institution—one that reconnects people with the origins of their food for generations to come.
Old Mill Restaurant: https://www.espaceoldmill.com/en/
[0:00] Intro
[5:47] Discussion on “forced radicchio” and other unique farming techniques.
[14:11] The unique challenges of farming for a restaurant versus a market.
[27:36] Generational farming, protecting agricultural land, and family history.
[42:15] Learning through mistakes and continuous personal growth in farming.
[53:27] Aspirations for Michelin recognition and the Old Mill’s future potential.
[1:07:17] Ecological soil practices and experimenting with mushroom compost.
[1:14:58] Angie’s inspirations and mentors in the farming world.
[1:34:04] Sap analysis and foliar sprays for precise nutrient management.
[1:36:55] What brings Angie the most joy in farming and her long-term vision.
[1:41:47] Rapid Fire Q&A.
Mentioned Links & Resources
Angie Warner
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