Big districts have long employed chefs, and smaller ones are increasingly relying on them as consultants. But what happens when a mid-size district hires a classically trained restaurant industry veteran as food service director?

Has the local food movement hit a wall? Tune in to a forward thinking episode of The Main Course as Patrick Martins chats with writer Rowan Jacobsen about distribution, food hubs and the future of sustainable food.

On this edition of the Cutting the Curd Book Review, Diane Stemple talks with Sue Conley, co-author of Cowgirl Creamery Cooks. Sue, along with her partner Peggy Smith, were artisan cheese innovators with the establishment of the Cowgirl Creamery in Marin County, California.

Learn about the science and economics behind snack foods with Michael Moss, author of Salt Sugar Fat: How the Food Giants Hooked Us, on this week's edition of What Doesn't Kill You. Katy Keiffer chats with Michael about the origins of sugary, salty snacks in Kellogg's.

Get into charcuterie with In the Charcuterie by The Fatted Calf team! This week on The Main Course, Patrick Martins is joined in the studio by Toponia Miller, Taylor Boetticher, and simply "Bailie" to talk about the tradition of cured meats in the United States.

How can affordable and healthy food become synonymous with the Rockaways? Tune into this special recording to hear HRN's Leah Eden talk with Cassandra Flechsig of Karp Resources about her recent work in Rockaway, Queens.

We're continuing our exploration into the Maine lobster industry on this week's edition of The Farm Report. Erin Fairbanks chats with Robin Alden, the Executive Director of Penobscot East Resource Center, about the importance of diversity in the fishing business.

Court Street Grocers is a restaurant-grocery-market hybrid in Carroll Garndens, Brooklyn. From sandwiches to esoteric grocery items to special dinners, the guys at Court Street Grocers do a little bit of everything.

Welcome to another episode of The Main Course! Patrick Martins rushes to Roberta's through Brooklyn traffic to talk with Thomas Odermatt of RoliRoti gourmet rotisserie. Thomas has been slow cooking chicken, pork shanks, and loins on a rotisserie for over ten years.

Alec Bradford of Leaping Waters Farms talks about what it takes to run a farm and raise rare breeds. Also on the show, Steve Pope & Mike Edison.