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It's More Than Food
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Summer of Food
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Hot Grease
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This week on The Farm Report, host Erin Fairbanks kicks off the last show of the year recapping 2014 with David Haight of the American Farmland Trust. Since joining American Farmland Trust in 2001, David has worked with more than 20 local governments to establish agricultural economic development and farmland protection plans. He aids state and federal legislators as they work on agricultural and land conservation legislation and has helped coordinate projects that have permanently protected more than 4,000 acres of New York farmland. Talking about the recent ban on fracking that NY Governor Cuomo put into action, David offers great insight on the issue before telling Erin some of the highlights that the American Farmland Trust has seen in the past year. David goes on to say that 2014 has been a milestone year for beginning farmers to be able to not only find a farm, but to keep the trade alive. After the break, David shares with Erin the accomplishments of the Farm to Institution New York State (FINYS) partnership made up of agricultural, public health and economic development partners who have come together to strengthen New York’s regional food economy and improve the health of its citizens. Tune in to hear what's in store for the new year in agriculture! This program was brought to you by Heritage Foods USA.

"Well managed farms provide real water quality benefits when compared to, for example, subdivisions and housing developments. Once you pave over land it causes a lot quicker run off... like fertilizers and chemicals... pollutants [that] can get into our water supply." [8:00]

"One thing to look forward to is a new campaign 'No Farms No Food: Join the New York Movement.'" [28:40]

--David Haight on The Farm Report

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This week on The Farm Report, host Erin Fairbanks is talking agriculture from a spread of angles in this jam packed show. Welcoming farmer Craig Watts to the program in the first segment, he tells Erin his experiences as a producer for Perdue Chicken. He tells Erin that he became a chicken farmer because his parents had been farmers and that when a representative from Perdue came his way touting how lucrative chicken farming might be, he decided to go with it. Being paid via a chicken weight system, Craig relates to Erin his problems with the chicken industry and the lack of respect for the farmer and consumer. Recently, Craig took a bold step and made a video in cooperations with Compassion in World Farming, in which he escorts cameras into his broiler barns revealing chicken leg deformities, ulcerated bellies from barn litter soaked with urine, and chicks too frail to eat or stand. With this in mind, Craig gives Erin his in-depth view of the chicken industry and what's in store for his and his farm's future. After the break, Sam Filler, who works with Governor Cuomo in Empire State Development, fills Erin in on the upcoming FOOD+ENTERPRISE events and the big issues surrounding it. Founded in 2013, FOOD+ENTERPRISE is a social impact, mission-driven event dedicated to promoting understanding and collaboration amongst multiple stakeholders – farmers, entrepreneurs, consultants, funders and investors – who aim to finance a better local food system. Sam is participating in a talk entitled "Anatomy of a Deal," a panel looking at the NYS Brewers and the key players involved in making it a success. Brewers, government leaders, restaurateurs and industry experts plan to weigh in. This program was brought to you by Heritage Foods USA.

"The birds are designed to do exactly what they're doing: stand up, take a bite, sit back down." [20:55]

"We cant forget our mid-size family farms out here that are carrying a lot of the weight." [25:15]

--Craig Watts on The Farm Report

"I'm working directly with the trade associations for beer, wine, spirits, and cider to help them better market themselves and really tell the story of about what makes New York State products of high excellence." [43:40]

--Sam Filler on The Farm Report

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Today’s episode of THE FOOD SEEN marks 5 YEARS on HeritageRadioNetwork.org. It only makes sense to return to where it all began. Hear New York Times food photographer Andrew Scrivani on our first show ever:


Now we have Scrivani revisit, with an update about the current state of food photography. Tips on light, styling, props, how to photograph your own dish, what gear is worth investing in, how to find your own style, and what are the most challenging foods and cooking situations to capture, and why more and more still photographers are turning to motion pictures. This program was brought to you by Bonnie Plants.

"I had a student who was a complete novice, she had never picked up a camera, now she's a working professional...we went through it and now we're watching other people go through it." [10:00]

"I don't know that I have ever been afraid to share...people told me that I was giving away some of the trade secrets...its not about camera settings, its about your eye, your vision." [13:00]

--Andrew Scrivani on The Food Seen

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