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Meet Sarah Teale, documentary filmmaker and founding member of Adirondack Grazers Cooperative, a group of beef producers from small to mid-scale, family farms in New York and Vermont that naturally raise and finish beef. The Co Op's mission is to maximize member revenue by developing sales in wholesale and specialty markets not easily available to individual farmers. Tune in as Erin Fairbanks chats with Sarah on a brand new episode of The Farm Report. They discuss the co-op model, it's successes and shortcomings, and the distribution challenges that small farmers face in 2014. Sarah is also creating a documentary film to tell the story of Adirondack Grazers and simultaneously highlight the loss of family farms in today's agricultural landscape. Learn how serious this issue is as Sarah describes just how much farmland is being lost today and what we need to do to reverse the trend. This program was brought to you by Heritage Foods USA.

"For us - wholesale is what we can manage. If it comes to managing small pieces of beef for individual restaurants we can't handle that, it's too much work." [06:00]

"The nice thing about a co-op is that we can encompass any size farm because we're a group." [07:00]

"There needs to be a bigger more cohesive transportation system in place and that's what we're working on next." [13:00]

"New York state is losing a family farm every three days. It's scary. It's been a disaster for a while but it's getting really bad." [19:00]

"I think co-ops work quite well. We'd like to be a model for other people if they want to do it. We're writing a how-to and we can hand over the information." [25:00]

--Sarah Teale on The Farm Report


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Salad bars aren't rocket science, but getting them right calls for careful, common-sense assembly with the right ingredients. If you've listened to Salad Bars Part 1 (and we suggest that you do), maybe you're wondering if you can get salad bars to work in your district--or work better. Let's Move Salad Bars to Schools can help. Need equipment donation? Technical assistance? A community of practice? You've come to the right place. This program was brought to you by Bonnie Plants.

"78% of the districts that we surveyed reported increased purchases of fruits and vegetables after implementing a salad bar. The goal here is to provide more access to fruits and vegetables to kids." [07:00]

--Mara Fleishman on Inside School Food

"With good education and signage - you do not have excess waste at salad bars." [20:00]

--Ann Cooper on Inside School Food


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"A cold chain is a supply chain that transports and stores temperature sensitive perishable goods. The most visible manifestation of the cold chain is the electric household refrigerator." - Jonathan Rees

The world was changed by the innovation of refrigeration. This week on A Taste of the Past, Linda Pelaccio is joined by Dr. Jonathan Rees. Dr. Rees is a professor of history at Colorado State University - Pueblo, and the author of Refrigeration Nation. Tune in to hear about the origins of the ice industry and ice boxes, and learn about 'the cold chain'. Find out how compression refrigeration developed during the Civil War era, and why the marketing of refrigerators in the 1940s relied on size. Learn why cold storage was a controversial political issue, and how refrigeration was essential to the development of the supermarket. How were frozen foods received upon their arrival? Find out on this week's edition of A Taste of the Past! This program has been sponsored by Regional Access. Music by Jack Inslee.

"Ice was something that all classes were interested in, whether or not all classes could afford it." [5:50]

"Producing food and having it spoil is just as harmful to the environment as refrigeration." [17:10]

-- Dr. Jonathan Rees on A Taste of the Past


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