heritage foods usa

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss feeding your "mother," Jewish foods, the future of hyper-local, Notre Dame Cathedral and spirit energies! Our guests for The Weekly Grill are Joe Carroll, Brian Kenny and Eric Kos!

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The relationship between animals and industry has never been more intertwined than it is today with the pervasiveness of the Agricultural-Industrial Complex. This week’s episode is inspired by the recently released documentary, Eating Animals, which delves into the history of traditional farming practices and the post-WWII shift to the widespread factory farming system. Today, we bring you interviews with the film’s director and one of its breakout stars. His name is Frank Reese, and he’s fighting to keep the old methods of farming alive.

We also explore how we’ll be eating animals in the future, and how industry will continue to play a role in our food system. In our world of increasing automation, did you know you can now get your meat from a vending machine? There’s also been a lot of talk lately about the viability of insects as an accessible protein source. Is it a passing trend, or here to stay?

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Our theme song is by Breakmaster Cylinder.

Photo via flickr.com/photos/10775233@N00/2449674

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Today’s guests are old friends: Patrick Martins, founder of this very network and Heritage Foods USA. We’re also joined by HRN host Mike Edison and the entire Heritage Foods USA team: Catherine Greeley, Emily Pearson, Ben Tansel, Patty Lee, and Elizabeth Greeley.

After a few headlines and events announcements, Kat and David recap their trip to Charleston Wine + Food. Then we chat it up with Heritage Foods and play a round of trivia in honor of #InternationalWomensDay!

Our theme song is “Suns Out Guns Out” by Concord America.

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Farro is an ancient grain with an impressive pedigree clouded by tenuous designations and contradictory classifications. But at the end of the day it’s a delicious, versatile, and relatively accommodating grain.

In this episode of Fresh Pickings, host Kat Johnson sets out to clear up some of the confusion and understand this grain a little better. Did you know ancient grains are also known as heritage grains? Here at Heritage Radio Network, that word holds a lot of meaning for us. So, to talk about what Heritage means, Kat sits down Patrick Martins, founder of Heritage Food USA and Heritage Radio Network.

Then, Linda Pelaccio brings us a closer look at the storied history of farro, which dates all the way back to Ancient Romans. Linda is the host of A Taste of the Past and a culinary historian.

To see the grain in action, Kat heads into the Roberta’s kitchen with Chef Jackie Carnesi to learn how she makes her Spring Savory Porridge, a riff on a basic farro porridge recipe she changes based on the season.

For the full recipe, go to http://heritageradionetwork.org/podcast/organic-farro/