How Cooks Venture Plans to Scale Up Regenerative Agriculture

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...

Porter Road's Meaty Mission

Mike Sommer of Purple Sage Farms

This week's featured farmer is Mike Sommer. Mike Sommer is an organic farmer in the Treasure Valley in Southwest Idaho.

Lisa Hall, Saxon Creamery

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

"USDA Grassfed" VS AGA Grassfed

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 sympos...

Raw Milk Cheese Appreciation Day

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.

Management Intensive Grazing

​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 imple...

In Meat We Trust

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 ...

Cascun Farms & Union Square Events

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, Execu...

Geese with Wesley Bascom & David Huck

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 - gradua...