It’s crazy enough to think that every other alcohol is made from a sugar source — like grapes, grains, grasses, and starches — that take, at most, a year to reach maturity. Most, in fact, are harvested at less than six months old.

I’m hiding out down here in the fallout shelter this week. I’m safe here, since we’re so deep underground and we filter our air. I can’t go outside anymore, since I seem to have developed terrible seasonal allergies, all of a sudden.

June is National Dairy Month and The Farm Report is celebrating as host Erin Fairbanks chats with Beth Chittenden of Dutch Hollow Farm. Dutch Hollow Farm is owned by the Chittenden family and is a Registered Jersey Dairy Farm that milks about 600 cows and has about 1,000 cows total.

On Cutting the Curd Episode #174, host Greg Blais spoke with Lisa Hall of Saxon Creamery about her struggle to attain a small loan to fund a new tractor for her family fa

This week on The Farm Report, host Erin Fairbanks is kicking off a series exploring the meat industry in collaboration with with Slow Food USA as they prepare for Slow Meat 2015, a symposium and fair taking place June 4-6 in Denver, Colorado.

This week on Animal Instinct, host Celia Kutcher is talking guinea pigs! Guest Laura Budean is a lover of all animals but explains that guinea pigs have always held a special place in her heart.

This week on Sharp and Hot Emily and Anne begin the show by discussing health concerns and cholesterol. They transition to talking to their guest Chef Brian Alberg of The Red Lion Inn. They discuss the Red Lion Inn's customers, food, and the age demographics they want to attract.

​Livestock farmers in Wisconsin are using a method called Management Intensive Grazing to graze their animals. It is more sustainable than conventional feeding methods, and can be implemented on a large scale.

Continuing the discussion from last week about developing new cheeses, this week on Cutting the Curd host Greg Blais chats with Matthew and Maize of Jacobs and Brichford Farmstead Cheese.