This Week on Cutting the Curd, Anne Saxelby and Sophie Slesinger are continuing their discussion about goats. But they're not just talking about goat cheese, but also goat meat. Tune in to hear Anne and Sophie talk to Jonny Hunter of the Underground Food Collective, and Heritage's own Erin Fairbanks! Topics range from goat charcuterie to selling and eating dairy animals. Hear about Johnny's famous goat bacon and Erin's experiences working with goat farmers all over the Northeast. This program was sponsored by Hearst Ranch.

"The goat has become more fashionable to cook with I think, especially with creative cooks because of the flavor, it has interesting cuts, and it presents a lot of new possibilites. But it has been hard to source quality goat, and it tends to be very expensive." -- Jonny Hunter of the Underground Food Collective on Cutting the Curd

"To make cheese you need milk, and to get milk you need babies. As responsible eaters, it's kind of our duty to understand and eat a little goat meat here and there." -- Erin Fairbanks of Heritage Foods on Cutting the Curd

This week on the Main Course, Patrick Martins holds down the show solo and is joined by founder of Sea To Table, a family operation that seeks out sustainably managed fisheries needing better access to markets, providing a direct connection between fishermen and chefs. They discuss the differences between wild and farmed salmon, and debate the benefits and dangers of farmed fish in general. Later on the show, southern food and culture expert John T. Edge and the man behind Zingerman's, Ari Weinzweig both call in to talk about southern traditions, pork and the upcoming Camp Bacon events in Ann Arbor, Michigan. Also on the show, Renato Sardo of Jack London Market. This episode was sponsored by Camp Bacon.

This week on Hot Grease host Nicole Taylor dives head first into the food issues of the last week. With the help of friend, chef, and founder of With Love From Brooklyn, Dara Furlow, they discuss the backfire of McDonald's Twitter campaign, the world of Mormon food, and Bryant Terry's latest book. So get ready to whet your palette with talk of everything from bacon marmalade to hyper-local food. This episode is sponsored by Cain Vineyard & Winery.

"One thing I see with social media is that you need authenticity. When it's top down and corporate, it will never work."

"It's not easy to be a food artisan."

--Dara Furlow on Hot Grease