Did you catch Dave Arnold on CNN's The Next List? If you missed it, don't worry- Dave and Nastassia Lopez are in the studio for another episode of Cooking Issues. Once again, Dave sets the record straight about liquid nitrogen use in a culinary setting. Find out where processed cheese was invented, and learn about the flavor-enhancing qualities of salt! Dave takes two caller questions: one about frying pork chops, and another about preparing stocks in pressure cookers. Tune in to hear Dave's recommendations! Also, hear Dave recap some of his Thanksgiving cooking techniques! This episode has been brought to you by S. Wallace Edwards & Sons.

"I think people use too much water in their stock- period." [44:30]

"I hate it when I see the turkey in a roasting pan, and the sides of the pan come up over the turkey... Lift up your turkey! Be proud of your turkey!" [52:30]

-- Dave Arnold on Cooking Issues

Genio Bertin and Sara Faull own and operate Mandala Farm in Gouldsboro, Maine, 8 miles from the Schoodic section of Acadia National Park and 1 mile from the ocean. They have been farming there since 2002 and are committed to running a sustainable, low impact farm and providing healthy, organic food for their animals and the community. Mandala Farm is a hundred acres with about 17 acres of pasture, 20 acres recently reclaimed for pasture, a 60 acre woodlot, and a little over 3 acres cultivated. They run a 75 member organic vegetable CSA and specialize in breeding, training, and using Norwegian Fjord draft horses in cultivation. They also raise sheep, laying hens and broiler chickens, beef and dairy cows, Tamworth pigs, and cashmere goats. This episode is sponsored by White Oak Pastures.

"We only have one family cow so if I was going to turn that cow into a viable commercial option, what would that mean?"

"Since so much of our input is generated right here on the farm we have the potential for high quality compost."

--Genio Bertin on Greenhorn Radio

Lorenzo speaks with Bison farmer Ken Klemm of Elk Mountain, Wyoming.