Hannah Rae Murphy grew up on a small farm in Michigan’s Upper Peninsula with a large garden, sheep, chickens, pigs and the occasional turkey or goat. Now a Conservation Biology student at Middlebury College in Middlebury, VT she is involved in the college’s organic farm and is an RA of the sustainable living house (Weybridge House). Weybridge House buys and preserves food from within a 100 mile radius each summer and fall for consumption throughout the year by the house’s 18 residents and many campus community members at free dinners several times each week. Weybridge House aims to highlight the attainability of eating a delicious all-local diet even with time constraints and a budget. She is unsure of her plans for after college, but will likely attend grad school for sustainable agriculture or food studies and return to a farming community as soon as possible. Today's program has been brought to you by White Oak Pastures.

"I feel more fulfilled getting my hands dirty in the kitchen or the garden, and then getting to talk about it." -- Hannah Rae Murphy on Greenhorn Radio

Erin Fairbanks continues talking about oyster farming on this week's episode of The Farm Report. Steve Malinowski of Fisher's Island Oyster Farm, Inc. is on the line to set the record straight on oyster breeding. Find out what Steve seeks out in an ideal oyster, and how certain oysters are selected for breeding. Hear about the spawning process, and how to distinguish between male and female oysters. How do oysters differ from other bivalves in terms of reproduction? Later, Steve explains how Fisher's Island Oyster Farm, Inc. grows all of the food for their oysters on-site, and why juvenile oysters are susceptible to disease depending on the salinity of the water they inhabit. Erin wraps up the show by talking with Liz Carollo for this week's GrowNYC Greenmarket Update! This episode has been brought to you by Hearst Ranch.

"All clams are born males, and during the first year, approximately 50% of them will become female and remain that way for the rest of their lives. Oysters, on the other hand, can actually change sex from one season to another." [8:00]

-- Steve Malinowski on The Farm Report

This week on Straight From the Source, host Clay Gordon is interviewing two guests about a famous chocolate destination - Belize! Clay calls up Jeff Pzena of Cotton Tree Lodge and Moho Chocolate. Tune in to hear Jeff talk about Mayan cacao farming traditions, and how Moho Chocolate has worked with native farmers. Learn about the importance of the fermenting and drying processes in the chocolate-making process. Later, Taylor Erkkinnen from The Brooklyn Kitchen stops by the studio! Taylor talks about The Brooklyn Kitchen's courses, and how The Kitchen differs from other cooking schools. Why is Taylor headed to Belize in the upcoming weeks? Find out about Taylor's interest in immersive culinary study. Clay wraps up the episode by conducting a beer and chocolate tasting! This episode has been brought to you by Heritage Foods USA.

"With Moho Chocolate, we kind of took it to the next level. We realized we wanted more control over the fermenting and drying of the cocoa beans." [4:50] -- Jeff Pzena on Straight From the Souce