Heritage talks with Brian Kenny, Manager of Hearst Ranch Beef Program

This week on The Farm Report, Erin is joined by Debbie Ball of Eagle Bridge Custom Meat & Smokehouse. Tune in to get a behind the scenes look at slaughter, butchering and processing. Debbie explains what life on the farm is like and what obstacles need to be overcome before getting the livestock processed and sold. This episode was sponsored by Camp Bacon.

This week on Cutting the Curd, guest host Diane Stemple is joined by Tyler Hawes of The Chef's Warehouse/Dairyland to talk cheese, safety & distribution. Hear the ins and outs of shipping, risk, regulation and delivery when it comes to food. Get an inside look into the cheese supply chain and learn from somebody incredible close to the action. From packaging to plating - take a gastronomic dairy trip through the many steps it takes to get one of the worlds most delicate and complicated foods to your table. What preventative steps can cheesemakers take to make their relationships with restaurants and retailers more beneficial? What problems are on the horizon for small cheesemakers? Tyler also gives in depth advice to aspiring food professionals in regards to education and employment. This is a must-listen for anybody who wants a career in cheese! This program was sponsored by Hearst Ranch.

"We all make an implicit commitment when we work for any food business that we take some level of risk. Anything that FDA and independent businesses do is all about reducing that risk. There are preventative measures you can take - but it's not anything you will ever completely eliminate." [3:54]

"I think that perception is reality when it comes to [large food companies]. You don't work for a company all the time - you work for other people. One of my mentors always told you don't quit a company - you quit a boss. You can find great mentors everywhere." [24:12]

--Tyler Hawes of The Chef's Warehouse on Cutting the Curd