More about food processing ("Have it your way," part 2)
Processed foods: Whether you need them oven-ready or as components for speed scratch, you probably want them without additives you don't recognize or can't pronounce. You want fresh and vivid flavors kids will go for, and you would prefer to know where and how the ingredients were grown.
Susan Reid & Kerry Coughlin
This week on Food Talk with Mike Colameco, Mike is talking baking and sustainable seafood with Susan Reid of King Arthur Flour and Kerry Coughlin of the Marine Stewardship Council. Tune into this program to hear Mike and Susan talk about ideal recipes for the upcoming 'Thankgivinnukah' holiday.
Currently, the food world is obsessed with traceability and sourcing. But how do these ideas apply to other agricultural products? Debra Prinzing is a cut flower expert and author, and she joins the HeritageRadioNetwork.org to discuss the ethics and environmental impact of importing flowers.
Food Law with Jason Foscolo
Jason Foscolo knows food law. On this week's episode of The Farm Report, Erin Fairbanks invites Jason into the studio to talk about the legal considerations of farming. Tune in to hear why every farmer, whether a beginner or a veteran, should always have a good lawyer on call.