This week on The Farm Report, host Erin Fairbanks is joined in the studio by Alon Shepon, a sustainability expert in the Weizmann Institute of Science. Shepon was part of a research team that spent five years studying and measuring five main sources of protein (dairy, beef, poultry, pork and eggs) to calculate the environmental costs per calorie and per gram. The findings, which were recently published in the journal Proceedings of the National Academy of Sciences, showed that, among other things, beef is measurably the most environmentally draining livestock on the market.


After the break, this week’s EscapeMaker segment features John McCarthy, executive chef and owner of The Crimson Sparrow in Hudson, NY. The Crimson Sparrow builds on all of John’s reverence and experience in cooking with Asian flavors, and utilizing French technique. Their tasting menu is a foray into all of these complex, rich and unexpected flavors, and changes approximately every two to three weeks to reflect seasonality.


If you’d like to visit any of the craft brewers or cider makers interviewed in The Farm Report, checkout to book a 1 or 2-night all-inclusive craft beverage package with tours tastings and lodging.