Podcasts about heritage foods usa

In 2021, Anne Saxelby, owner of the pioneering Saxelby Cheesemongers, died at the age of 40 due to a heart condition. Her husband, Patrick Martins, founded the Anne Saxelby Legacy Fund in her honor. The Fund raises money to sponsor apprentices to stay on a farm and learn about their farming methods and making cheese in a sustainable way. Martins, who is also the co-owner of Heritage Foods USA, joins us to discuss the upcoming Anne Saxelby Legacy Fund Annual Benefit, happening tomorrow night at Chelsea Market. Tickets can be purchased here.  

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss feeding your "mother," Jewish foods, the future of hyper-local, Notre Dame Cathedral and spirit energies! Our guests for The Weekly Grill are Joe Carroll, Brian Kenny and Eric Kos! The Main Course O.G. is powered by Simplecast.

Aquaponics combines aquaculture farming of fish with hydroponic farming of plants into one self-sufficient water-based eco-system. Brooklyn-based Edenworks (@edenworksgrows) is bringing aquaponic stripped bass to market. This is great for the environment and species - but how good is it on the plate? We sent product to seafood chef Bill Telepan (@billtelepan) of Oceana Restaurant (@oceananyc) to see how the farmed fish compares to local wild fish. This episode of Tech Bites (@techbiteshrn) is sponsored by Heritage Foods USA (@heritagefoodusa). Tech Bites is powered by Simplecast

Julie Schaffer is the newly elected co-chair of Slow Food USA and Heritage Foods USA. Julie is also the liaison to the Network of Governors. Having lived in Georgia for 35 years, Julie founded Slow Food Atlanta in 2000. She served as leader of the Atlanta chapter for ten years, and went on to serve as regional governor for the SE region before being elected to the board of directors of SFUSA. Heritage Radio Network On Tour is powered by Simplecast

The relationship between animals and industry has never been more intertwined than it is today with the pervasiveness of the Agricultural-Industrial Complex. This week’s episode is inspired by the recently released documentary, Eating Animals, which delves into the history of traditional farming practices and the post-WWII shift to the widespread factory farming system. Today, we bring you interviews with the film’s director and one of its breakout stars. His name is Frank Reese, and he’s fighting to keep the old methods of farming alive. We also explore how we’ll be eating animals in the future, and how industry will continue to play a role in our food system. In our world of increasing automation, did you know you can now get your meat from a vending machine? There’s also been a lot of talk lately about the viability of insects as an accessible protein source. Is it a passing trend, or here to stay? Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. Photo via flickr.com/photos/10775233@N00/2449674 Meat + Three is powered by Simplecast

Frank Reese and Patrick Martins come into the studio to chat with Harry about how their meeting led Patrick to found Heritage Foods USA. Frank knows more about heritage poultry than anyone, and he talks with Harry about raising birds, eating birds and why we need to eat them to save them. Would you like to see whole turkeys available in about the same size as chickens? Reach out and let us know. Feast Yr Ears is powered by Simplecast

Today’s guests are old friends: Patrick Martins, founder of this very network and Heritage Foods USA. We’re also joined by HRN host Mike Edison and the entire Heritage Foods USA team: Catherine Greeley, Emily Pearson, Ben Tansel, Patty Lee, and Elizabeth Greeley. After a few headlines and events announcements, Kat and David recap their trip to Charleston Wine + Food. Then we chat it up with Heritage Foods and play a round of trivia in honor of #InternationalWomensDay! Our theme song is “Suns Out Guns Out” by Concord America. HRN Happy Hour is powered by Simplecast

Farro is an ancient grain with an impressive pedigree clouded by tenuous designations and contradictory classifications. But at the end of the day it’s a delicious, versatile, and relatively accommodating grain. In this episode of Fresh Pickings, host Kat Johnson sets out to clear up some of the confusion and understand this grain a little better. Did you know ancient grains are also known as heritage grains? Here at Heritage Radio Network, that word holds a lot of meaning for us. So, to talk about what Heritage means, Kat sits down Patrick Martins, founder of Heritage Food USA and Heritage Radio Network. Then, Linda Pelaccio brings us a closer look at the storied history of farro, which dates all the way back to Ancient Romans. Linda is the host of A Taste of the Past and a culinary historian. To see the grain in action, Kat heads into the Roberta’s kitchen with Chef Jackie Carnesi to learn how she makes her Spring Savory Porridge, a riff on a basic farro porridge recipe she changes based on the season. For the full recipe, go to http://heritageradionetwork.org/podcast/organic-farro/

On this week's HRN Happy Hour, we are joined in-studio by Patrick Martins (HRN and Heritage Foods USA Founder), Emily Pontecorvo (HRN Intern), and Abe Shaw (Founder of Eating Tools). We swap weekend stories – from Kat's trip to KCBC for chamber music and beer pairings to Patrick's run-in with the law. Next up, a recap what's going on around the network: March 22 was World Water Day, and two shows focused on issues affecting water this week. On What Doesn't Kill You Episode 217, Katy Kieffer takes us to Des Moines Iowa, where the state Supreme Court just ruled against the local Water Utility in a pollution case. On Magnifeco Radio Episode 24, Kate Black speaks with Stiv Wilson about the dangers that microfibers pose to our oceans. Stiv championed the campaign to ban micro-beads and is now demanding that clothing companies take responsibility for microfiber pollution. On Eating Matters, Jenna Liut speaks with Dr. Reese Halter about the effects of our current agricultural system on bee health, including recent declines in the bee population, its devastating repercussions and what everyone can do to reverse this trend. Speaking of bees.... ICYMI, General Mills has temporarily removed “Buzz” the Honey Nut Cheerios Bee from their cereal boxes to raise awareness about colony collapse. They also launched a program, "Bring Back the Bees," in which they have sent more than 1.5 billion wildflower seeds around the U.S., aiming to build more bee-friendly habitat. There's just one problem: depending on where you are in the country, these seeds could be invasive species! To learn more about the complex relationship between wildflowers and bees (and other native pollinators), we speak to Miriam Goldberger, who runs Wildflower Farm in Coldwater, Ontario with her husband and partner Paul Jenkins. They grow, harvest and package wildflower and native grass seeds for online retail. She is also the author of the book Taming Wildflowers. After a quick break, Emily Pontecorvo fills us in on the latest bovine news. Americans are eating way less beef, and we find out from Patrick if he's seen any affects of this trend at Heritage Foods USA. Also, cattle farmers in Kansas, Oklahoma, Texas, and Colorado are tragically losing their herds and property in the massive grass fires – it's so bad that they're calling it their Hurricane Katrina. This is a natural disaster in the heart of Trump country (83% voted for him in Clark County, Kansas), and he hasn’t even acknowledged it. Next up, Emily gives us the 411 on NY's 0x30 program, part of Mayor DiBlasio's commitment to send zero waste to landfills by 2030. The Department of Sanitation is expanding their organics collection program to serve every New Yorker by 2018. To date, over 23,000 tons of organics have been diverted from landfills in the city. Earlier in the day, Kathryn Garcia, the Commissioner of the Department of Sanitation in NYC, announced a new expansion of organics collection to several Brooklyn Neighborhoods. Emily plays us a clip of the announcement, which was made in a community garden in Williamsburg called La Casita Verde. Finally, we hear more from Abe Shaw about how he started Eating Tools and about the unique utensils and cooking tools they offer. Abe explains how anodized titanium makes the most colorful and strong chopsticks and what he looks for when choosing a knife to use in his home kitchen. We end the show by playing a round of "utensil trivia," and it's no surprise that Abe knows his stuff when it comes to eating tools! Our theme song is “Suns Out Guns Out” by Concord America.

Dine Market is an online marketplace and app designed to bring restaurants and their vendors together on one platform. The value proposition for restaurant is saving time by putting all their transactions in one place, and saving money with price comparison-shopping. How does it play out for vendors? In-studio guests Dine Market CEO Guy Praisler pitches Dine Market to Catherine Greeley of Heritage Foods USA. Will the platform’s efficiencies and opportunity to reach a greater customer base equal the price of participation? John Koutsounadis of Valley View Produce, a Dine Market vendor, rounds out the conversation.

Dave’s train breaks down, but he triumphantly calls in to _ Cooking Issues _ ** ** to dutifully answer your questions as he walks to the studio. Reductions, wood and french fries get the Dave treatment on another hilariously jam-packed show. This program was brought to you by  Heritage Foods USA.  

This week’s featured farmer on Greenhorns Radio is **Jeremiah Vernon. ** Jeremiah is a tenth generation New Hampshire native, having grown up in New London, where his family still lives on the land his ancestors settled. After graduating from Bates College in Maine, Jeremiah started working on long-standing and accomplished farms throughout New England, collecting the skills necessary to start his own farm. In particular, his collaboration with Riverslea Farm in Epping taught him a lot. Jeremiah is happy to call the farmers of Riverslea, the Conrads, his farming mentors and family friends. Jeremiah, and his wife, Nicole, have now founded Vernon Family Farm in Newfields, NH, the culmination of these experiences and they could not be happier! Vernon Family Farm produces a wide variety of products including chickens, mushrooms, vegetables, dried flowers and Farmsicles™. Their products are currently available at regional farmers markets, restaurants and grocery stores and they are planning to open their farm store in 2016. Vernon Family Farm made significant improvements to its infrastructure in 2015 with the addition of grain silos, a cold room, walk in freezer, mushroom fruiting room, cold frame and irrigation pond. In 2016, the focus will be on opening their farm store, streamlining their production processes and continuing to produce high quality, locally produced goods. This program was brought to you by Heritage Foods USA.

Cooking Issues is back!!! Dave Arnold kicks off a new season of everybody’s favorite food-tech show with friend and colleague Peter Kim, Executive Director of the Museum of Food and Drink. Nastassia joins this week by phone. Tune in and catch up on things as Dave brings spices from his home garden to the studio, talks about the new Heritage Radio Network website, and answers a few caller questions. Oh, also…. Dave declares his intense hatred for MDF. This program was brought to you by Heritage Foods USA. #### “I HATE MDF, it’s the worst. I hate picking it up, hate buying it, hate cutting it, I HATE it!” –Dave Arnold on Cooking Issues

Animal Instinct returning guest Julia Szabo, a.k.a Pet Reporter, is inspired by animals in everything she does. A journalist, blogger and author, she wrote the acclaimed memoir “Medicine Dog” about how her canine crew motivated her to seek stem cell therapy for a chronic GI condition. These days, Julia’s combining her animal activism with her love of fashion and food to produce “Get Dressed Change The World” a blog all about cruelty-free vegan style. Check her out online!  Today their talking about vegetarianism in the animal kingdom, which animals are truly vegetarian and which ones aren’t. Tune in to hear a thorough discussion on the various diets from zoo animals to your pup at home.  This program was brought to you by Heritage Foods USA.   “Especially for older dogs, lapping up Vitamix-ed food would be such a special treat.” [33:40] “The stink factors – that is something that coconut oil fixes.” [35:00] –Julia Szabo on Animal Instinct

Virgola owner, Joseph Marazzo, is taking over the city with his super sexy, intimate wine and oyster bars. On this episode of Love Bites, hosts Jacqueline Raposo and Ben Rosenblatt are talking with him about scandalous romances in his bar, plus why he doesn’t kiss too close to home.  This program was brought to you by Heritage Foods USA.   “I’ve spent the night with a fraction of the ones that I could have!” [23:23] –Joseph Marazzo on Love Bites  

Can tea get you stoned? Is a quesadilla a sandwich? This week on Cooking Issues Dave Arnold and his guests Arielle Johnson, head researcher at MAD, and Don Lee from Cocktail Kingdom, set out to answer these questions by drinking cannabis tea live in the studio and then having a passionate debate on what exactly defines a sandwich. Oxford dictionary sure as hell doesn’t know! Tune in for the answers to all of your sandwich related questions, as well as advice on making cocktails while camping, and how to make delicious french fries. This episode was brought to you by Heritage Foods USA. #### “[The cannabis tea is like] homeopathy though, it’s going to make everything better!” [38:00] _–Don Lee on Cooking Issues_ “If someone said let’s have a sandwich and they handed me a quesadilla I’d say ‘Go to Hell.'” [53:00] “Things like dutch ovens used to be camping equipment. Would you carry one of those things into the woods? No, you would not!” [35:00] –Dave Arnold on Cooking Issues

Daphne Zepos was a teacher, mentor and inspiration to many in the food industry. Her legacy is embodied by Daphne Zepos Teaching Award, which was established in 2013 in order to promote the sharing of knowledge between Europe and young cheese professionals in the U.S.. On today’s episode of Cutting the Curd, host Greg Blais talks with last year’s award recipient Emily Shartin and this year’s recently announced recipient, Tom Perry. This program was brought to you by Heritage Foods USA. “What if you can’t have a cave – how do you still incorporate some of these techniques, this way of thinking, into what you do?” [13:00] —Emily Shartin on Cutting the Curd

This week on Animal Instinct, host Celia Kutcher is finishing off the season with veterinarian and wildlife photographer, Yaron Schmid. Sharing how he fell in love with animal photography, Yaron details his many African safari experiences and talks staggering statistics on endangered species. With the death of Cecil the lion in the headlines, discussion ensues on the topic of hunting for sport and in which situations it is acceptable plus thoughts on ‘conservation hunting.’ Tune in for this important episode and check out Yaron’s photos available for purchase online! This program was brought to you by Heritage Foods USA. “Sport hunting in Africa is something I’m totally against and there’s no justification for that.” [20:00] “People that hide behind conversation hunting, if they want to give money they should just give it directly to conversation without killing.” [22:00] —Yaron Schmid on Animal Instinct

This week on The Speakeasy, host Damon Boelte is in the studio with Chris Balla, beer selector for their common interest oyster bar – Grand Army Bar. Talking all things beer, Chris relates how he developed his palate, where his beverage career began, and thoughts on German beers. Beer cocktails are also on the rise which prompts an in-depth conversation on the various uses of beer in concocted drinks and beer/spirit mixers, plus the guys’ personal favorites lately. This program was brought to you by Heritage Foods USA. “When you eat something or drink something there’s an emotional, historical trigger from your childhood.” [8:45] “Why use club soda when you could use beer in there?” [22:15] —Chris Balla on The Speakeasy

This week’s featured guest on Greenhorns Radio is Brian Dewan, a musician and visual artist living in Catskill, NY. He sings accompanied by accordion, autoharp, electric zither or other instruments. His recordings include Tells The Story, The Operating Theater, Words Of Wisdom, Ringing At The Speed Of Prayer and Grange Future. He is represented by Pierogi Gallery in Brooklyn and has performed at the Whitney Museum, the New Museum, the Museum Of The Moving Image, the Brooklyn Museum and the Museum Of Jurassic Technology. This program was brought to you by Heritage Foods USA.

When is raw too raw? This week on Cooking Issues Dave answers your questions about Polyscience Chillers, reusable bags, raw meat, and braising. Tune in for the answers to these questions along with some side conversations about song lyric censorship and how Dave wants to go to Australia to see the marsupials. We just don’t have enough marsupials here in America! This program was brought to you by Heritage Foods USA. “Remember, towards the end of your distillation you’re pumping mostly water. And you don’t really want freeze up on your coils.” [27:00] “The color of a meat is what people use to judge how done it is. Right? But the color of the meat can lie.” [43:00] “If you want something that tastes braised, you have to go extremely reduced on any sauces or stocks that you put in.” [52:00] –Dave Arnold on Cooking Issues

This week’s featured farmer on Greenhorns Radio is Darby Weaver. After receiving her degree in Sustainable Agriculture from Sterling College in the Northeast Kingdom of Vermont, Darby packed up her Northern roots and transplanted herself deep into the Southeastern red clay of the state of Georgia. Being young landless farmers, Darby and her husband, Elliot, were forced to land hop from property to property for years, managing farms and starting small businesses in an attempt to save up enough money to purchase a farm of their own. All of this running around from Piedmont to the Coast and finally to the Mountains built character and gave them experience in a lot of different growing conditions. This program was brought to you by Heritage Foods USA. “Biodynamics is seeing your farm as an entity where every living organism is an entity nesting in other living organisms. Everything is connected.” [10:00] “In farming there’s no such thing as failing, there’s only moving forward. you can make mistakes and the land is forgiving. [12:00] –Darby Weaver on Greenhorns Radio

This week on Animal Instinct, host Celia Kutcher welcomes Donna Lentol to the studio from Angels for Animal Rights (AFAR), an online resource devoted to educating the public about at risk animals. Donna shares that she has spent 14 years advocating for animal rights using social media, fostering animals, encouraging legislation measures, and as a rescue volunteer. She has engaged animal loving professionals in many fields to bring information that is relevant, helpful and encouraging in order to affect change for the betterment of our homeless animals and the people who want to help improve and encourage the humane treatment of animals everywhere. Tune in to hear about all her efforts to help animals through her Vets Pets Program plus thoughts on how we can all make a difference! This program was brought to you by Heritage Foods USA. “We believe that every pet is a form of emotional therapy, especially for veterans.” [12:18] “We have to make animal welfare cool and harming animals uncool.” [24:30] —Donna Lentol on Animal Instinct

Sit! Stay! Fetch! On today’s Animal Instinct, host Celia Kutcher is in studio with dog trainer and owner of Empire of the Dog, Denise Herman. Discussing the pitfalls of punishment when it comes to training dogs, Denise takes us through her training philosophy that has helped many owners and pets overcome a plethora of problems. Defining operant and classical conditioning and debunking the pack mentality, Denise gives Celia the facts and encourages dog owners everywhere to re-examine the use of choke and prong collars. Tune in for a great episode! This program was brought to you by Heritage Foods USA. “Operant conditioning is a change in behavior based on cause and effect. Classical conditioning is what comes along for the ride – it’s always happening.” [7:30] “Growling is your dog’s warning… in dog language it’s ‘please don’t make me bite you.'” [12:00] —Denise Herman on Animal Instinct

A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciting world of professional chefs. While media suggest that the occupation is undergoing a transformation, one thing remains clear: being a chef is a decidedly male-dominated job. This week on Eat Your Words, host Cathy Erway is on the line with “Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen” co-author Deborah Harris. Deborah goes on to highlight the book, examining big issues like how the world of professional chefs is gendered, what conditions have led to this gender segregation, plus how women chefs feel about their work in relation to men. Tune in for a great conversation! This program was brought to you by Heritage Foods USA. “It’s rare. Only about 20% of head and executive chefs are women.” [4:00] “I really respected the women who said when they became management… they purposefully tried to make a more humane kitchen.” [25:00] “Chefs today want to be seen as professionals not hash slingers.” [26:10] —Deborah Harris on Eat Your Words

This week’s featured farmer on Greenhorns Radio is Tim van Berkel. Tim is from Dutch origin and came to the UK to study in 2008. The beauty, remoteness, people, clean ocean and waves made him decide to stay and adapt to the Cornish way of life. Seaweed was not Tim’s first love, but starting the Cornish Seaweed Company followed naturally from his original interests. Tim is a conservation biologist from origin, and is involved as Scientific Director in the conservation of the rainforests in Indonesia through a charity called Frontline Conservation. Before embarking on the seaweed and rainforest journeys however, he gained ecological and scientific knowledge during a BSc in Environmental Sciences with Utrecht University and an MSc in Conservation & Biodiversity at the University of Exeter. His research interests in tropical ecology and conservation led him to conduct research and expeditions around the world including Indonesia, Cameroon, Uganda, Honduras, Peru and Bolivia. When not at work he can still be found near the ocean, surfing along the beautiful Cornish coastline.This program was brought to you by Heritage Foods USA.

This week on Cooking Issues Dave Arnold answers more listener questions about making a simple syrup with lactose (you can’t), the Roger Moore martini recipe, low temperature cooking with a circulator, whether or not bringing gelatin to a boil can ruin your home brew, and how to thicken a pasta sauce. Tune in for answers to these questions along with a rant on people who where their medical scrubs out on the street and Dave’s theory on why James Bond orders his martini’s “shaken, not stirred”. This program was brought to you by Heritage Foods USA. “When you’re cooking you’re usually pretty on point to make it look like you’re not doing something disgusting.” [5:00] “Never run a circulator without covering it for any length of time.” [18:00] “I’ve boiled gelatin many times and had it still set.” [24:00] –Dave Arnold on Cooking Issues

After three decades of omnivorous eating, all the while dabbling in vegetarianism and veganism, Julia Szabo, finally went vegan for good and she’s on air talking about it with Animal Instinct host Celia Kutcher. As with most things in Julia’s life, her beloved dogs were her motivation to go vegan, she explains. Tune for tips and tricks for a better quality of life and a definitive explanation of ‘rational veganism.’ This program was brought to you by Heritage Foods USA. Featured: Julia sporting blue “lip tar” by Obsessive Compulsive Cosmetics, a vegan makeup brand in NYC “Gorillas are vegan. What could be more virile than that animal?” [28:00] “Start by making a salad and build from there… even romaine lettuce is toothsome!” [30:00] —Julia Szabo on Animal Instinct

What is cruelty-free clothing? Find out on a brand new episode of Animal Instinct! Returning guest Julia Szabo joins Celia Kutcher for a conversation on animals, fashion and why they shouldn’t be so intertwined. From leather to feathers, tune in for alternatives, ideas and inspirations for a cruelty-free fashion life! This program was brought to you by Heritage Foods USA. “This is not some hemp rough hippie clothing. These are every bit as sleek and sometimes even sleeker [than leather].” [03:00] “When animals are raised for leather and fur it has a tremendously damaging impact on the environment.” [05:00] “Getting dressed is something we all do. Fashion is an amazing way to convey the message of compassion.” [10:00] “It’s not faux fur, it’s vegan fur. It’s not faux leather, it’s vegan leather.” [14:00] –Julia Szabo on Animal Instinct

Get a behind the scenes look at the work Michel Nischan does with Wholesome Wave on a brand new episode of All in the Industry with Shari Bayer! As the son of displaced farmers, Michel Nischan, CEO, Founder and President of Wholesome Wave, grew up with a great appreciation for local agriculture and those who work the land. He translated these childhood values into a career as a James Beard Award-winning chef, author and restaurateur, becoming a catalyst for change in the sustainable food movement. An Ashoka Fellow, Michel serves on the Board of Trustees for the James Beard Foundation, The Rodale Institute and the Advisory Board for Chefs Collaborative. This program was brought to you by Heritage Foods USA. “Almost 20 million Americans are pre-diabetic or have indicators that will lead to some kind of heart disease or diabetes.” [19:00] “Under served consumers are a powerful force. When the encounter affordability they become a powerful market force.” [21:00] “I think everything is solvable through food and I think more people want good food than one would assume.” [24:00] –Michel Nischan on All in the Industry

How well do you communicate with your pet? Tune in to Animal Instinct as host Celia Kutcher gets animal communicator Adrienne Wisok on the line from Detroit talking how she uses her background as a veterinary technician with degrees in biochemistry, molecular biology, and neuroscience to understand animal intuition (which is also the name of her animal consulting business!). Adrienne highlights how she trains animals on an individual basis and how important it is to pay attention to a pet’s body language. Her new project uses conversation, information, and technology to initiate change in the way people treat their dogs in an urban environment while also increasing the vaccination and licensing rate for canines. This program was brought to you by Heritage Foods USA. “I help people really learn how to understand a good relationship relationship with their animal.” [3:25] “Dogs and wolves have very similar genomes. There’s about 0.2 difference between dogs and wolves – that’s about the same between a human and a chimpanzee… dogs are not wolves!” [15:45] —Adrienne Wisok on Animal Instinct

This week on Cooking Issues, Dave Arnold is on time and ready to answer a lot of questions. Topics range from blended peas to mealworm toffee. Tune in and hear the new “Jackie Molecules” ringtone debuted, find out whether or not Nastassia was able to succeed in the Saltines challenge and find out why Dave is fired up about fireworks. This program was brought to you by Heritage Foods USA. “No one should worry that in eating a mealworm it will somehow burrow out their body – it’s not a thing that actually happens.” [20:00] –Dave Arnold on Cooking Issues

This week on Animal Instinct, host Celia Kutcher is sitting down with Dr. Christine Iacovetta of BluePearl: Emergency Veterinary & Specialty Animal Hospital discussing emergency or critical pet care. Christine kicks off the show explaining the difference between critical pet care versus typical veterinary care and details which instances she tends to see most often at the practice as well as the specialities housed at BluePearl. Conversation also touches upon the controversial issue of the cost of veterinary care and how it compares to the cost of health care for humans plus thoughts on euthanasia of pets. Tune in for an informative show! This program was brought to you by Heritage Foods USA. “I think it takes a different type of person to want to do emergency/critical care. You have to be able to and enjoy the unknown.” [7:15] —Dr. Christine Iacovetta on Animal Instinct

Darren Vengroff of Meld joins Dave Arnold on this week’s episode of Cooking Issues. Meld upgrades your existing cookware and stove with automatic temperature control so every meal is perfect Tune in and hear how the technology works and listen as Dave answers some unexpected caller questions! This program was brought to you by Heritage Foods USA.

With summer temperatures on the rise, hosts Chris Cuzme and Mary Izett are talking the NYC Brewers Pro-Am and hot-weather fermentations and with friend and owner of Bitter & Esters, John La Polla. The NYC Brewers Pro-Am is a friendly collaboration/competition pairing local homebrewers with some of the five boroughs’ best professional breweries and John shares highlights from last year’s event as well as things to come this year, including details of the fabulous grand prize. With no shortage of good beers to enjoy, John stresses that these particular brews won’t be seen anywhere else due to the collaborative nature of the event. After the break, the group talks about the contraption known as the PicoBrew that can brew at the touch of a button and the varying techniques to be used along with it. Tune in for tips and tricks for summer brewing and more! This program was brought to you by Heritage Foods USA. “[The PicoBrew] is my assistant brewer!” [23:00] —John La Polla on Fuhmentaboudit!

Dave Arnold is joined by the team behind BKON on this week’s episode of Cooking Issues!. Coming from a 3rd generation coffee roasting company, founders Dean and Lou Vastardis have been immersed in the specialty beverage industry since their childhood. In 2007, Dean began to investigate some non-traditional coffee brewing methods inspired by how chefs speed marinate proteins. Ground coffee and hot water eventually found their way into an airtight food storage canister modified with a tire valve and connected to a vacuum pump. After three years of in-house product development the brothers realized they cracked the code on much more than a cup of coffee. This program was brought to you by Heritage Foods USA

This week’s featured farmer is Gowan Batist. Gowan is a farmer, metalsmith and soil nerd. Born on the Mendocino Coast in California and raised pulling crab pots out of the ocean with her Grandfather who taught her that work is love. She studied metal fabrication until succumbing to the pull to farm. She completed an Oregon State University Certificate program and Master Gardener training and cut her teeth on a 150-acre farm outside Portland. She always wanted to return to Mendocino, which she did to manage a farm at a local nonprofit, Noyo Food Forest. Now, at the age of 26, she is the proud owner of Fortunate Farm, made possible by a unique partnership with North Coast Brewing Company. Her 40-acre coastal farm focuses on heirloom vegetables, invasive species management, and large-scale composting. Her goal is to feed her community in a way that sequesters carbon. This program was brought to you by Heritage Foods USA. “The backbone of our farm is a lot of work and as much community integration as possible.” [12:00] “I would love to see more young farmers using technology.” [14:00] “I would love to do everything in my power to get more farmers established and supported here.” [15:00] –Gowan Batist

What an eventful episode of Cooking Issues! Paul Adams, Senior Editor at Popular Science, joins Dave and the crew in-studio and he’s brought ANTS with him. Dave, Nastassia and Jack all eat some ants and wash it down with Ant gin. Things get weird. Dave also announces his NERD SALE at Booker & Dax where he’ll be selling a bunch of incredible used gear like a double basin custom sink, a true Lowboy refrigerator and a custom carbonator made by Dave himself! This program was brought to you by Heritage Foods USA. “If I ever prepare ants next, I’ll season them with chili and lime.” [44:00] –Paul Adams on Cooking Issues

Flu season isn’t just for humans anymore, as Dr. Doug Aspros joins Celia on a brand new episode Animal Instinct talking about the canine influenza. Dr. Aspros is the American Veterinary Medical Association Immediate Past President and shares that the dog flu is a contagious respiratory disease in canines caused by specific Type A influenza viruses known to infect dogs. Dr. Aspros relays that the signs of this illness in dogs are cough, runny nose, and fever, but not all dogs will show signs of illness. The severity of illness associated with canine flu in dogs can range from no signs to severe illness resulting in pneumonia and sometimes death. Walking through the process of treating a sick dog, Dr. Aspros stresses the importance of consulting a veterinarian instead of administering over the counter drugs meant for humans. Do you have a dog? Tune in for this crucial episode. This program was brought to you by Heritage Foods USA. “The place that we know there have been lots of dogs tested and lots of dogs actually positive is in and around Chicago.” [19:00] “This new flu virus has been shown to replicate in cats.” [26:00] —Dr. Doug Aspros on Animal Instinct

This week on a brand new episode of Snacky Tunes, solo host Greg Bresnitz welcomes guest Sarah Simmons, chef and founder of Birds & Bubbles in NYC. Talking about opening the new restaurant as well as the interesting menu featuring an elevated take on dishes traditionally reserved for special occasions or Sunday Supper (a Southerners most important meal of the week) and a wine list with a large selection of champagnes and sparkling wines, Sarah laments saying goodbye to spring vegetables and what to expect for the summer. Sarah also shares the amazing tale of serving for none other than Oprah herself! Musical guest Briana Marela rounds out the second half of the show talking about coming up in the Pacific Northwest and how the area shaped her sound. Having formative roots in Seattle and Olympia, WA her aesthetic sensibility derives from many other kindred spirits of the local music scene, but with her own unique vision of the world around her. Tune in as Briana weaves together melodies with meaning and lyrics filled with longing the she worked on with producer Alex Somers in Reykjavik, Iceland due out soon on Jagjaguwar. This program was brought to you by Heritage Foods USA.

Colman Andrews is an American writer and editor and authority on food and wine. In culinary circles, he is best known for his association with Saveur magazine, which he founded with Dorothy Kalins, Michael Grossman, and Christopher Hirsheimer in 1994 and where he served as editor-in-chief from 2001 until 2006. After resigning from the magazine in 2006, he became the restaurant columnist for Gourmet. In 2010, he helped launch a food and drink website, The Daily Meal, and serves as its editorial director. He is considered one of the world’s foremost experts on Spanish cuisine, particularly that of the Catalonia region, and toady he sat down for a conversation with host Dorothy Cann Hamilton for a conversation about the brown derby, his parents influence in his life, and his journey as a food writer. This program was sponsored by Heritage Foods USA. “I was an english major, and then in fact a radio major…I didn’t spend much time studying.” [13:00] “Theoretically if you have any interest in food or drink at any angle it should be the first place you look every morning [The Daily Meal].” [20:00] “I hate writing. It’s terrible. It’s an awful way to make a living. It’s mentally and psychically hard. I don’t like writing – I just feel compelled to do it.” [33:00] — Colman Andrews on Chef’s Story

This week’s featured farmer is Tyler Hess. Tyler has been an apprentice of various organic farms for several years, and is now growing produce at New Forest Farm in Wisconsin. A recent college graduate and avid traveler, he hopes to continue facilitating land-based projects as leverage points for the times ahead. This program was brought to you by Heritage Foods USA. “We need people doing commercial market farming!” [18:00] “We [young farmers] need to collaborate and hold each other in this space!” [26:00] –Tyler Hess on Greenhorns Radio

You may have heard of the popular “Humans of New York” website, but have you heard of “Felines of New York?” This week on Animal Instinct, host Celia Kutcher welcomes Jim Tews, comic and creator of the website Felines of New York to the studio. Chatting with Celia about why he thinks cats are so comical he shares how he picks up on each cat’s personality and works it into his write ups, plus, Jim takes each cat photo himself. Cats make for excellent subjects whether they cooperate or not and because of that Jim has seen his spoof blog skyrocket in followers across social media platforms. He also features cats that are up for adoption on Felines of New York and has perhaps helped kitties find forever homes. Tune in for a great episode! This program was brought to you by Heritage Foods USA. “I think cats lend themselves to comedy more than any other animal!” —Jim Tews on Animal Instinct

Dave Arnold is in for another jam-packed episode of Cooking Issues! Topics discussed include flour milling, absinthe, insects, cocktails, grilling and clam bakes. Hear Dave once again express his disdain for red pepper shakers and continue his Vegetti chronicles. This program was brought to you by Heritage Foods USA. “Liquid nitrogen at a beach party is pretty much a win.” [16:00] –Dave Arnold on Cooking Issues

Meet the entire Heritage Foods USA team on the year-end episode of The Main Course! Host Patrick Martins is joined by Catherine Greeley, Alexes McLaughlin, Mary McCarthy and Laura del Campo who all help run Heritage Foods USA, a mail order meat company specializing in non-commodity rare and heritage breeds of pork, beef and poultry. Get a rare inside look at the Heritage Foods USA operations and hear about some of the incredible improvements this team has made to the business to elevate it to the next level. This will also be Patrick's last show as a host for a while as he'll be handing the baton to Alexes McLaughlin and Phil Gilmour from Momo Sushi for the next season. End 2014 on a high note and tune in! This program was brought to you by Edwards VA Ham. “The bacon community is underserved! We've been working on subscriptions because we bring in so many different types of bacon and we're dealing with these really amazing cure masters who are doing genuinely different things that are exceptional. We wanted to offer a way to our customers to experience that all at once.” [23:00] —Alexes McLaughlin on The Main Course

This week on The Main Course, host Patrick Martins introduces a specials News Edition of the show. In this episode, listen in to selected news pieces from the Heritage Radio Network website that showcases the new direction in coverage that the station is taking on. This program was brought to you by Heritage Foods USA.

This week on The Main Course, Patrick interviews Cesare Casella, world renowned chef from Lucca, Italy, and Dean of the International Culinary Center. Cesare talks about how he was raised in a world where the kitchen was a woman's world, so he had to fight his way in. Tune in to hear how he went from this to becoming the owner and executive chef of 2 restaurants in New York City! This program has been sponsored by Heritage Foods USA. Image from Cesare Casella. “The woman is who dominates the kitchen.” [20:00] –Cesare Casella on The Main Course

This week on The Main Course, Patrick Martins celebrates his 199th episode with some of his favorite guests and favorite HeritageRadioNetwork.org memories. Hear from HeritageRadioNetwork.org's team, including Erin Fairbanks, Jack Inslee, and Joe Galarraga! Catherine Greeley of Heritage Foods USA also makes a guest appearance, along with some of Patrick's favorite guests and co-hosts from the past. Tune in to hear from the likes of Sam Edwards (Edwards VA Ham), Katy Keiffer (What Doesn't Kill You), Mike Edison (Arts & Seizures), Phillip Gilmour (Momo Sushi Shack), Larry Bokal (Cannonball Express), and Liz Clarke (Bubby's)! This program has been brought to you by Whole Foods. Music by BROTHERS NYC. “I'm gunning for a better food system. I'm hoping for something between the two extremes- something less industrialized, but not something that most of the food movement are looking towards. I don't think we can feed the world with a few city blocks of urban gardens.” [24:30] — Katy Keiffer on The Main Course

Today on The Main Course, Patrick Martins rings in the new year with Chef de Cuisine of Lupa, Cruz Goler. Lupa was Heritage Foods USA's first customer back in 2004, and it's all coming full-circle on today's show. Also in the studio is Matthew Allen of Babbo! Learn how Lupa's kitchen operates- from cooking to food expediting. Tune in to hear about the new Lupa expansion in Hong Kong, and how the restaurant's food differs overseas. Where does Lupa in Hong Kong get their ingredients? Listen to this episode to hear Cruz talk about the average day of a chef, and working in an ever-changing restaurant environment. Learn about cooking pasta, and the finesse it takes to make great noodles consistently. This episode has been brought to you by Tekserve. “People who work in pasta- I feel like it takes at least six months to really flourish and consistently put out product that is good and nuanced with everything I am looking for.” [26:30] — Cruz Goler on The Main Course

Welcome to another installment of The Main Course, hosted by Patrick Martins. On this week's episode, Patrick is talking about some of the new changes at Heritage Foods USA, including the new membership program, and some shipping discount offers. Patrick plays one of Jack Inslee's post-produced pieces from Dave Arnold's Cooking Issues about MSG and the common misconceptions surrounding its healthiness. Later, Patrick interviews Kathleen Heitz Myers of Heitz Cellar in Napa Valley, California. Patrick and Kathleen talk about the logistics running a small, family-operated artisan business. Also, tune in to hear discussions regarding the harvesting of wine grapes, as well as the terroir of the Napa Valley that make it one of the best places in the world to produce wine. This episode has been brought to you by White Oak Pastures. “Sometimes when you're growing a company the idea is to get to a certain size and sell it. That's not our goal, our goal is eventually to pass it on to another generation.” “We don't release our Cabernet until it's 5th year, so there's a lot of capital held up in the mean time.” “What makes the Napa Valley such a great region is the Mediterranean climate, what makes it so special to me is the sense of community. We're all trying to achieve the same thing – 95% of the Napa Valley wineries are family owned.” — Kathleen Heitz Myers on The Main Course