On our latest episode, Joe chats with Trevor Warmedahl, the 2022 Daphne Zepos Teaching Endowment Award winner. Trevor is known as the "Milk_Trekker" by his popular instagram and YouTube handle where he is followed by thousands. Trevor is a real life nomadic herdsman, cheese maker, writer, and educator who has...

Have you ever heard the saying you should never judge a food by its label? Probably not since labels are supposed to give you useful information about the food within. What happens when that doesn’t hold true? This week on Meat and Three we’re looking at instances where labels mislead...

Marie Hoff founded Capella Grazing Project in 2013. Using rare, heritage breed Ouessant sheep, she grazes in such unlikely spots as vineyards, orchards, on cover crop at local farms, and for landowners seeking holistic lawn-mowing services. In this unconventional manner of ranching, she blends ancient shepherding with modern day integrated...

Parmigiano on the left, and our beautiful blue planet on the right. (Wikimedia Commons and Flickr Dr. Paul Kindstedt – University of Vermont professor and author of the seminal book on cheese history, Cheese and Culture – joins host Greg Blais. They discuss how his program of literature-based scholarship on...

Our relationships with our parents are fraught with complication. There is just too much – for better or for worse – we can inherit from them. Even if they're ceaselessly loving. Even if they're largely absent from our lives. Even if we resist. On today's show – the first of...

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 farm. In this episode a year later, Greg continues the conversation with Lisa, who shares her thoughts on...

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. Slow Meat brings together producers, butchers, thought...

​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.

This week on The Farm Report, host Erin Fairbanks welcomes Nicolette Hahn Niman, author of "Defending Beef: The Case for Sustainable Meat Production" to the show. Kicking off the show talking about Nicolette's background and how she became involved with ranching cattle, she elaborates exactly why beef is in need...

This week on The Farm Report, host Erin Fairbanks is bringing up the subject of heritage breed rabbits with Taylor Naples, Chef de Cuisine at Craft, and Patrick Beck, owner of New England Grass Fed. New England Grass Fed is dedicated to producing the finest 100% grass fed beef, pork...