Deputy Editor of The Counter, Joe Fassler, joins the show to deconstruct his article on lab-grown meat; the economics, the infrastructure, and the viability as a replacement for actual meat.

Rudy Howell, a long-time contract grower for Perdue spoke up. He got fired. He has something to say about the industry, along with Amanda Hitt from the Food Integrity Campaign/ Government Accountability Project.

Greg, Sother and Damon finally find a spirit that shuts them up, courtesy of Roberto Rosa and Maestro Dobel’s new Pavito pechuga tequila.

Author Nicolette Hahn Niman comes back to talk about her revised and expanded, Defending Beef: The Ecological and Nutritional Case for Meat.

Professor Meredith Hastings and PHD candidate Emily Joyce of Brown University's  Department of Earth, Environmental and Planetary Sciences, discuss the implications of several recent studies on how rising levels of nitrogen and ammonium are affecting national waterways and coastal areas to their

Mike Callicrate, activist and cattle rancher comes back to talk about the Executive Order signed by Biden that addresses long standing grievances in the animal agriculture sector, among others.

This week HRN's shows shed light on convoluted supply chains. Get a breakdown of the scandal with Belcampo beef, explore the world of craft malt, and tune into an investigation of the current food delivery ecosystem. Plus, gain insight into a new study about why cover crops won't solve climate change and hear from a chef-sommelier duo in NYC about what farm-to-table means to them. Whether you're buying fresh produce or visiting a butcher, eating at restaurants or ordering in, these episodes will make you a more informed eater.

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?

Chef Todd Richards is an award-winning chef known for his contemporary cooking style rooted in Soul & Southern cuisines.

In this spirited episode, Zarela and Aarón are thrilled to welcome their close friend Maricel Presilla to talk about Recados and spice blends.