This week on The Farm Report Erin sits down with Scott Bridi of Brooklyn Cured to discuss the wonderful world of charcuterie, whole animal cooking, and how Scott broke into the industry with his cure-crazy artisan skills. Erin and Scott explain why the requisite space, time, and skill necessary for good charcuterie make it relatively hard to find, and how you can be sure the cured meats you're eating are top-notch. This episode was sponsored by White Oak Pastures.

This week on Straight From the Source, host Clay Gordon is interviewing two guests about a famous chocolate destination - Belize! Clay calls up Jeff Pzena of Cotton Tree Lodge and Moho Chocolate. Tune in to hear Jeff talk about Mayan cacao farming traditions, and how Moho Chocolate has worked with native farmers. Learn about the importance of the fermenting and drying processes in the chocolate-making process. Later, Taylor Erkkinnen from The Brooklyn Kitchen stops by the studio! Taylor talks about The Brooklyn Kitchen's courses, and how The Kitchen differs from other cooking schools. Why is Taylor headed to Belize in the upcoming weeks? Find out about Taylor's interest in immersive culinary study. Clay wraps up the episode by conducting a beer and chocolate tasting! This episode has been brought to you by Heritage Foods USA.

"With Moho Chocolate, we kind of took it to the next level. We realized we wanted more control over the fermenting and drying of the cocoa beans." [4:50] -- Jeff Pzena on Straight From the Souce

Wylie Dufresne & Dave Arnold talk futuristic cooking and Brian Kenny shares some good news.