This week Growing Good gets Heritage Radio starting off the day on a relaxed and feel-good note with the gauzy and mellow vibes of Brooklyn-based band Revival Times. Tune in to hear about bandmember Paul's experiences as a new father, their Kickstarter effort to put out their new record, and some of their amazing harmonies live in studio. This episode is sponsored by Roberta's.

"[On making your own record] It definitely cuts costs, it keeps control . . you don't have to compromise with anybody about how it's gonna sound..except yourself."

--Paul Lara of Revival Times on Growing Good

This week on Flash Talks to Cash we delve into the world of crowd funding with artist and sculptor Jim Leonard. From sites like Kickstarter and IndieGoGo the gang breaks down the nitty gritty financial details about crowd-sourced funding, like whether you need to report donations as income and the worthiness of using such site and budgeting fees into your proposal as a well as James current WarBonds Project. This episode is essential for any artist trying make money for a project so be sure to tune in! This episode is sponsored by S. Wallace Edwards & Sons .

Learn all about "the art of butter" on a creamy episode of Cutting the Curd, as Anne Saxelby returns to the airwaves to chat with Susan Bruss of Olli's Farm and Creamery in beautiful Hartwick, New York. From the 1800's until about 30 years ago, the farm had been an outstanding dairy farm. With Susan's wonderful cultured butters, she hopea to bring it back to its former glory. Hear how she takes fresh cream and turns it into a blissful mound of Olli's Handcrafted Cultured Butter- an American comfort food, for sure. If you're interested in small farming setups or butter in general - press play! This program was sponsored by our good friends at Academie Opus Caseus.

"I caught on to cultured butter and never let go of it!" 03:00

"Butter is one of those foods affected by everything it surrounds. There's nothing like fresh butter." 05:00

"Cow comfort is extremely necessary in any milk production." [11:00]

--Susan Bruss of Olli's Farm and Creamery on Cutting the Curd