On a very special episode of The Main Course, Patrick Martins & Katy Keiffer are joined by Dr. Temple Grandin, American doctor of animal science and professor at Colorado State University, bestselling author, and consultant to the livestock industry on animal behavior. Temple explains what makes cattle afraid, why good systems do not guarantee good management and why the big industrial companies are not as bad as they seem. Tune in to find out why only these big industry operations have the resources and wherewithal to implement cutting edge systems to improve animal processing and learn more about the life and work of the legendary Dr. Temple Grandin. Later on the show, Anne Malleau tells us more about the Global Animal Partnership program and how it's helped companies like Whole Foods Market. This episode was sponsored by Hearst Ranch, the nations largest single source supplier of grassfed and grass finished beef. For more information visit www.HearstRanch.com

This week on Straight, No Chaser, host Katy Keiffer discusses the Ag Gag Laws with Amanda Hitt is the Director of the Food Integrity Campaign (FIC) for the Government Accountability Project. Amanda oversees FIC operations and is responsible for ensuring that FIC fulfills its mission of enhancing food integrity by facilitating truth telling. Iowa and Utah have just enacted new Ag Gag Laws, and clearly there is an increased interest in the industry to enact more of this type of legislation. Ag-gag bills remain pending in Minnesota, Missouri, Nebraska, New York and Tennessee. Is transparency a good idea for the livestock and farming industry or will people get the wrong idea with the curtain pulled back? This program was sponsored by S. Wallace Edwards & Sons.

"The whole business of agriculture as we know it requires a certain veil of secrecy."

"We need to change our relationship to the industry itself, and how they present themselves with regards to food safety and wholesomeness. More than often that presentation is not grounded in reality."

--Amanda Hitt, Director of the Food Integrity Campaign

Welcome to another episode of Cooking Issues! Dave Arnold and Nastassia Lopez are in the studio answering a range of cooking questions- from thickening simple syrup, to cooking shrimp in oil. Tune in to hear Dave talk about his particular preparation methods for making a cioppino. What could cause off-flavors in pressure-cooked stocks? Hear Dave's opinions about using spent distiller's grain in food products intended for human consumption. What effect does distiller's grain have on livestock production? Other topics on today's episode including making fish sauce at home, getting children to try new foods, and creating vegan protein analogs. This episode has been brought to you by Whole Foods.

"It's very difficult to make simple syrups with sugar that are as thick at glucose syrups... glucose inherently doesn't form crystals as much as sucrose does."

"The enzymes and bacteria in the gut help to get the fish sauce going, but every part has been used throughout history- all making a different product."

-- Dave Arnold on Cooking Issues