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This week on The Farm Report, host Erin Fairbanks speaks with Doug Fine, author of the book Hemp Bound: Dispatches From the Front Lines of the Next Agricultural Revolution. In an interesting discussion about the controversial substance that has been outlawed in its time among many states, Erin and Doug discuss the benefits of hemp and why hemp production should be something that is encouraged throughout the country. From the ground up, Doug walks us through the details of the hemp plant itself to his thoughts on the rebuilding of the hemp seed's biodiversity. With many uses that the average consumer might not recognize, such as material for clothing as well as houses, he goes on to share that with more production, hemp could help the country's farmers by offering a viable, profitable product to grow and sell. Tune in to find out more on why the stereotypes that surround hemp might need to be re-examined. This program has been brought to you by Cain Vineyard and Winery.

"Hemp is any variety of the cannabis plant that is 0.3% THC or less... Unless you get high smoking broccoli or corn, no, you can't feel psychoactive effects from hemp." [2:13]

"Hemp seed oil, which is extremely profitable, is an omega superfood. I put it in my morning shake every day. It basically does what flax oil or cod liver oil does, in terms of high proteins, in some cases better." [19:17]

-- Doug Fine on The Farm Report

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Meet the man from the team that created the “Be All You Can Be” campaign for the Army, helps orchestrate NYC Restaurant Week, and knows what it means to market a diverse group of restaurants - Tracy Nieporent. Tracy is Director of Marketing and Partner, overseeing public relations, communications, promotion, advertising and charitable events for the Myriad Restaurant Group. Its current members now include Tribeca Grill, Nobu, Nobu London, Nobu Next Door, Nobu 57, Bâtard, Acela Club at Citi Field, The Daily Burger at Madison Square Garden, and Crush Wine & Spirits. This week on All in the Industry, he's chatting with Shari Bayer about his work with the Myriad Restaurant Group, the importance of hospitality in NYC and the reason that nothing compares to the experience of eating a great meal at a great restaurant. This program was brought to you by Fairway Market.

"The one trademark that has been key to our restaurants and the vision Drew had is that he wanted everything to be accessible - he didn't want there to be much pretention." [10:00]

"We don't have a lot of industry in New York - we don't manufacture things here. The biggest thing we have to offer is hospitality. we provide entertainment and hospitality - it's our stock and trade. The restaurants are front and center in that experience." [26:00]

--Tracy Nieporent on All in the Industry


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Get ready to learn a whole lot about grains on a special episode of The Farm Report. Erin Fairbanks is joined by Amber Lambke, Executive Director of the Maine Grains Alliance and host of the annual KNEADING Conference. Amber knows her grains and talks about everything from infrastructure to economics. The Maine Grains Alliance's mission is to preserve and promote grain traditions, from earth to hearth. They provide opportunities to learn and share how best to grow and use grains, using a combination of traditional, innovative, and sustainable techniques. The KNEADING conference brings together farmers, professional and home bakers, chefs, cooks, grain researchers, maltsters, food entrepreneurs, and wood-fired oven enthusiasts to educate one another about the art and science of growing and milling grains and baking artisan breads. Over the next 5-10 years the landscape of grains will change dramatically. Find out why on The Farm Report. This program was brought to you by Whole Foods Market.

"What we're finding is that grains make a lot of sense in a diversified crop rotation. Many farmers starting to sell us grains also sell other things." [7:13]

"We lost grain production to an economy of scale that made it cheaper to grow high yielding varieties of grain in the midwest." [9:19]

"In the US right now the percentage of organic grain production happening is still less than 1% of the grain production in our country. We have an opportunity in New England to stay focused on organic and non-GMO grain production." [12:17]

"Over the next 5-10 years the landscape of grains will change dramatically. We're not just buying white flour, we're paying a lot more attention to what we're buying." [24:53]

--Amber Lambke on The Farm Report


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