[audio mp3="https://heritageradionetwork.org/wp-content/uploads/2015/10/Meat-Fish-Slaughterhouse-Fine.mp3"][/audio] “Locally-sourced meat” puts small-business restaurants into mind, but the real source of it all starts at the slaughterhouse. Patrick Martins discusses the impact of the few East Coast slaughterhouses and his new book “The Carnivore’s Manifesto,” on The Food Seen. Listen to the full episode here.

This week on a brand new season of What Doesn't Kill You, host Katy Keiffer welcomes writer Tom Philpott to discuss a plethora of inter-related topics, kicking off the show with a discussion on the California drought situation and its coinciding water politics, plus how almond and pistachi

This week on Eat Your Words, host Cathy Erway is back with a new show, sitting down with Heritage Radio Network Founder Patrick Martins and Mike Edison.

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.

Patricks Martins:

On today's "Book Review" edition of Cutting the Curd, host Diane Stemple reviews "The Carnivore's Manifesto," by Heritage Radio Network founder Patrick Martins. In his book, Patrick explains how to eat well, responsibly, and eat meat.

On a special episode of The Farm Report, Erin Fairbanks is joined by none other than Patrick Martins, founder of Slow Food USA, Heritage Foods USA and Heritage Radio Network. He's also the author of The Carnivore's Manifesto: Eating Well, Eating Responsibly, and Eating Meat.

Learn about what happens to meat byproducts without feeling bad about it. By Caitlin Pierce

On this week's Cooking Issues, Dave tells us about a recent experiment that uses baby poop to make sausage more healthy. Then he talks about a number of great uses for a microplane and educated us on which foods should and should not be stored in the fridge. Tune in to hear the full episode!

Welcome to the Stupor Bowl show! This week, Chef Paul Gerard, The Rev Spyro, and Adam Velez are joined in the studio by Chef Ed Carew of Spasso to talk about the gluttony involved with game day.