Founded by former Blue Apron co-founder and COO Matthew Wadiak, Cooks Venture is a “next generation food company committed to regenerative agriculture and a truly transparent supply chain for the future.” The company launched March of 2019 and its “pasture-raised, slow-growth, heirloom” chickens hit the market soon after. In this...

James Peisker and Chris Carter opened butcher shop Porter Road in order to get better meat from local farms in Kentucky and Tennessee to more restaurants and home kitchens in Nashville. Recently, they launched an online shop to sell their meat across the country. In this episode, host Lisa Held...

This week's featured farmer is Mike Sommer. Mike Sommer is an organic farmer in the Treasure Valley in Southwest Idaho. He is the production manager for his family’s farm, Purple Sage Farms, and directs the employees, plans crop production and manages sales. Mike works side by side with his father...

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...

Raw-Milk Cheese Appreciation Day is an international celebration of raw-milk cheese and the individuals who bring it to life from the pasture to the plate. On this episode of Cutting the Curd, hosts Greg Blais and Anne Saxelby discuss the importance of traditional cheesemaking with Brad Jones of the Cheese...

​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 What Doesn't Kill You, Katy Keiffer is joined via the phone lines by Maureen Ogle, author of In Meat We Trust to talk about the history and evolution of the meat industry in the United States over the past 140 years! Learn how ideas surrounding animal agriculture...

Symbiosis is a beautiful thing in the food world. This week on The Farm Report, Erin Faribanks is joined in the studio by Andrea Cascun, co-owner of Cascun Farms, and John Karangis, Executive Chef with Union Square Events. Recently, Cascun Farms and Union Square Events teamed up in order trade...

Wesley Bascom grew up on a working dairy farm in the verdant valleys of the Connecticut River. He studied Ecological Design and Environmental Science at the University of Vermont - graduating in 2010. After pursuing interests in sustainable food and resilient landscape development in West Virginia and abroad, he returned...