Thinking of coming to the No Farms No Food rally on March 13th, 2013? Learn to lobby with environmental lobbyist and consultant, Jeff Jones! HRN's Leah Eden and Erin Fairbanks call up Jeff to discuss lobbying strategies. Who should rally participants expect to meet, and how should one engage a senator or representative? Listen in to hear Jeff talk about the importance of participating in direct democratic actions, and why a diversity of voices need to be heard at Albany. If you're headed to the state capital on March 13th, check out this segment, and know what to expect when you arrive at the rally! Thanks to our sponsor, Hearst Ranch.

Tune in to part one of our podcast series for an overview of the rally and part two to learn about AFT's top three priorities for the rally.

"This is one way to be directly engaged in democracy, and there are a lot of people coming through Albany this time of year- especially because they're making decisions about the state budget." [4:15]

"If you can establish a human connection, you go a long way toward opening the channel of communication." [20:45]

-- Jeff Jones on No Farms, No Food Rally

This week on Straight, No Chaser, Katy Keiffer is joined by J.M. Hirsch, Food Editor for the Associated Press. Get an insiders view on how food media has grown over the last decade and how Americans are starting to care more about their food and where it comes from. Hear J.M.'s thoughts on culinary education, food stamps and the sustainable food movement. How can we get people back in the kitchen and away from processed foods? Tune in and find out! This program was sponsored by Hearst Ranch.

"It is possible to eat really well without blowing the budget. Often, there's a knowledge gap. Those of us who best know how to make a food dollar stretch are the people who least need to to it."

"Once people get back in the kitchen and start cooking, basic skills will be learned and come back."

--J.M. Hirsch, food editor for the Associated Press on Straight, No Chaser

Today on THE FOOD SEEN, Anne McBride and Kent Kirshenbaum of the Experimental Cuisine Collective, introduce some of the speaking points of their 2011 symposium, entitled, “Foundation to Innovation”. From gaining a core understanding of cooking basics on a molecular level, we contemplate a time when microwaves were new technology, to present day, where praciticing “molecular gastronomy” in the American kitchen and having full access to sous vide and immersion circulators may not be such a modern idea afterall. This episode was sponsored by S. Wallace Edwards & Sons. For more information visit SurryFarms.com.