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  • Have you heard our groundbreaking series "Evolutionaries"? Check it out and hear the life stories of the people who changed food forever.
  • The next Finger on the Pulse BBQ Blowout will feature Dale Talde & MC Todd on June 11th! More info coming soon.
  • We can't wait for the Lobster Roll Rumble on June 6th! Hear some of our pre-festival coverage here.
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    First Aired - 09/14/2009 03:30PM
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    Hosted By
    Hotgrease
    Sponsored by
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    This week on Hot Grease, Nicole Taylor talks about Michelle Obama's helping hand in promoting local farmer's markets. Also on the show, Judith Winfrey of Slow Food Atlanta talks about her farm, Love is Love Farm.
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    First Aired - 10/25/2010 03:30PM
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    Hosted By
    Hotgrease
    Sponsored by
    360
    This week on Hot Grease Nicole talks about re-inventing Detroit through resident-run agriculture programs and Amy Goodman from Democracy Now. She engages her online listeners in a debate about NYC-style red velvet cake versus downhome, pecan-covered, southern style red velvet. She also talks about Food and Wine's "Big 40 Under 40", naming some favorites and shouting out some friends. This episode was sponsored by 360 Cookware.

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    First Aired - 11/21/2010 02:00PM
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    Hosted By
    Annepage
    Sponsored by
    Cabotlogo75x75
    This week on Cutting the Curd Anne continues her State of Cheese series with a look at Utah and the state's growing interest in sustainable food. Steven Rosenberg of Liberty Heights Fresh calls from Utah to talk about how eating some unsavory cafeteria food began him on a quest to finding the freshest and most delicious food available and ended in the form of Liberty Heights Fresh, one of the best places to find sustainable cheese and produce in Utah. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.

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    Steven Rosenberg of Liberty Heights Fresh (16:12)

    Tags:
    after Steve started eating dorm cafeteria food he questioned the way we eat, Alice Waters, we need to attack the college dorm cafeteria, agriculture in America has transformed over the last 45 years, quickly changing landscape, it wouldn't be possible to farm like your grandparents, how does Steve source for his shop?, inspectors in Utah are a great source for cheesemakers, food safety, raw milk sales direct to the public, monitoring to make sure it's safe, people spend less than 8% of their income on food that they eat at home, people mistake quantity for quality, cheap food is very expensive, animals are not factories, they should have a happy life, Brown Swiss Cows, watching them gallop and play is beautiful, www.libertyheightsfresh.com,

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