This week The Farm Report goes behind the scene of the coffee growing business with Allen Leibowitz of Zingerman's Coffee. Learn about all the different processes that it takes to get from coffee from the trees to the roasters and how the decisions growers, pickers, and producers make separates you big store brand coffee from more artisanal coffee. So tune in and the next time you go to pick up some beans you'll know exactly what you're paying for. This episode is sponsored by S. Wallace Edwards & Sons.

This week on the Farm Report, Heather and Erin continue the Report's history of linking farmer with consumer as they speak to Sam Penix of Everyman Espresso and Seth McEachron of Battenkill Valley Creamery. Seth spoke about why he can't distribute his milk himself, and the importance of swift delivery on such a time sensitive product, while Sam lauded the quality of Seth's product and described how the best baristas handle milk and cream in their caffeinated workflow. This episode was sponsored by Edward's Ham of Surry Virginia.

This week on The Main Course, Patrick is joined by Amy Besa and Romy Dorotan of The Purple Yam & Cendrillon fame. Amy teaches listeners about food from the Philippines and how heritage meat plays a huge role in replicating the tastes and traditions of the tropical country. Learn about Ang Sariling Atin, an institute founded to teach connect the culinary heritage of the Phillipines and help develop the palates and cooking techniques of young chefs with an emphasis on "nature based" cooking. Learn why cooking with clay pots and banana leaves is so much better than aluminum pans and how the new wave of gastronomes and young chefs can re-connect with the heritage and traditions of the older generations. This episode was sponsored by S. Wallace Edwards & Sons

"Food from the Philippines is based on nature" - Amy Besa on The Main Course, 12/11/11

"Do you really think putting a bunch of MSG in your adobo will make it better?" - Amy Besa on The Main Course, 12/11/11