It's not uncommon for restaurants to focus on the local and seasonal, but Chapter One tells a deeper story—the heritage of American food and drink.

On today's "Book Review" edition of Cutting the Curd, host Diane Stemple reviews "The Carnivore's Manifesto," by Heritage Radio Network founder Patrick Martins. In his book, Patrick explains how to eat well, responsibly, and eat meat.

This week on Animal Instinct, host Celia Kutcher welcomes Maggie Howell, Executive Director of the Wolf Conversation Center (WCC) located in South Salem, NY.

This week on The Farm Report, host Erin Fairbanks kicks off a multi-part series on the lamb and sheep industry, first welcoming John Wilkes, a US based livestock consultant, writer and speaker with a background as a UK sheep and beef producer and farmer to the program.

Nigel Walker: Meet Nigel Walker of Eatwell Farm on a brand new episode of Sharp & Hot. Eatwell Farm is a 105-acre, family-owned organic farm near Dixon, CA. We grow diverse mixed produce & raise pastured eggs.

It's the Lady Butcher Show! This week on Sharp & Hot, host Emily Peterson is joined by two bad-ass butchers that also happen to be ladies - Melissa Khoury of Saussicon in Cleveland and Emilie Frolich of the Heritage Meat Shop in New York City.

Think you know turkey? Think again. Tune in to part 2 of Chad Pagano's turkey special on Wild Game Domain. He's gearing up for spring turkey hunting season by teaching listeners all the tricks, tips and information they need to hunt turkey the right way.

Lorelei Tibbetts returns to Celia Kutcher's Animal Instinct to talk about pet rodents! Lorelei works in New York City where she currently is the manager of The Center for Avian and Exotic Medicine.

Food isn't a trend- it's a right! Patrick Martins speaks to the idea that good food shouldn't be treated as another fashion statement, but should be held in high esteem along with other political issues. Thanks to our sponsor, Cain Vineyard & Winery.

Eataly is expanding to Chicago; tune into this week's episode of The Main Course to hear Patrick Martins talk meat and cheese with Eataly's cheesemonger and salumi buyer, Greg Blais.