Annual porkfest, Cochon 555, kicks off its 5th anniversary of celebrating heritage breeds in New York on February 10, with all female chefs: Alex Guarnaschelli (Butter, The Derby), Missy Robbins (A Voce), Shanna Pacifico (Back Forty West), Elizabeth Falkner (Krescendo) and Leah Cohen (Pig and Khao) will compete to be named Princess of Pork. Sue Torres (Suenos) will prepare the BBQ family feast; Sara Bigelow (The Meat Hook) will demo whole-pig butchering. Tickets start at $125 and include local wines, mezcal and bourbon tastings, pork-spiked desserts and more. Tune in as Erin Fairbanks chats with founder Brady Lowe about what's in store this year and what goes behind throwing the event.

"This event is always about team and camaraderie. It's the chef's team that pressures the chef into doing it." [13:30]

--Brady Lowe of Cochon555 on HeritageRadioNetwork.org

Do you know what you're looking at when you read a chocolate label? Clay Gordon is here to help on this week's episode of Straight From the Source. Clay explores ingredients, regulations and standards as they relate to chocolate and breaks down all the fine print on a chocolate bar label. What do percentages mean? What are the differences between dark, light, white and milk chocolate? Find the tools you need to be a more educated chocolate consumer on Straight From the Source. This program was sponsored by Hearst Ranch.

"Chocolate labels are all regulated by the US Government." [02:02]

"It's amazing that more chocolate doesn't use salt as an ingredient." [05:30]

"People often confuse percentage of cocoa with quality. There is no direct correlation between the two - none whatsoever." [10:15]

"The issue with vegan chocolate is the sugar that's used to make the chocolate." [12:00]

--Clay Gordon on Straight, From the Source

Les Savy Fav joins the studio on this weeks Snacky Tunes and plays a pysch-themed set. Also on the show Paul Tao & Sang Lee Farms