This week on Beer Sessions Radio, Jimmy is highlighting a new variety of New York state barley, following it from development at Cornell University to utilization in breweries across NY.

By Kat Johnson

In this episode, we’re looking at the science behind cider making and apple growing. We start with a chemistry lesson on fermentation and assess how microscopic organisms affect cider’s taste.

by Kat Johnson

[audio mp3="https://heritageradionetwork.org/wp-content/uploads/2016/02/You-Know-What-They-Say-About-Big-Plates.mp3"][/audio] Subliminal clues surround every food choice we make. Whether that is plate size, who we are with, or the order in which we eat, we tend to eat more or less based on the context of the eating situation. Tune in to hear A Taste of the Past’s Linda Pelaccio speak with Brian Wansink from Cornell’s Food and Brand Lab about using principles of behavioral science to change consumption habits.

Ever wondered how plate size affects waist size?

Ming's love of cooking was forged in his early years. Ming was raised in Dayton, Ohio, where he spent hours cooking alongside his mother and father at Mandarin Kitchen, the family-owned restaurant.

This week on The Farm Report, host Erin Fairbanks is kicking off the show with Meghan Filbert, on the line from the Practical Farmers of Iowa who has been doing a lot of work in the response to avian influenza in Iowa.

Jimmy Carbone is discussing the state of beer in New York State! Jimmy is joined in the studio by the Beer Czar of New York, Sam Filler. Sam helps facilitate local beer production using regional grains and hops.

This week on All in the Industry, Shari interviews Glen Coben, interior designer, architect, and president of Glen & Company. Glen tells us about his introduction to the restaurant design industry via studying architecture at Cornell.