The State of Cheese Series continues! Tune in as Anne Saxelby and Sophie Slessinger explore cheese in the great state of North Dakota. First, they speak with Gary Hoffman, Executive Director of the North Dakota Dairy Coalition. Gary talks about some incentives the state offers such as interest reduction and tax breaks for dairy farmers, and discusses the history of dairy in his state. Later on the show, Anne & Sophie are joined by JW Schroeder of North Dakota State University Extension Service who speaks about land grant systems, eduction and research programs. This episode was sponsored by Heritage Foods USA

Mary Gunderson chronicles the journey and food of the Lewis & Clark expedition in her book, The Food Journal of the Lewis & Clark: Recipes for an Expedition. This week on A Taste of the Past, Linda Pelaccio is talking with Mary about the trials and troubles of the Lewis & Clark exploration, and how they ate along the way. Hear how the explorers reacted to seeing buffalo, and how they prepared and preserved buffalo meat. What fruits and greens were available to Lewis & Clark? Learn about the provisions that the explorers brought with them, and why modern American cuisine owes a lot to this one, special trip. Are Lewis & Clark responsible for instant soup? Check out Mary's website, History Cooks, for more information on American expedition and food! This program has been sponsored by Bi-Rite Market.

"Food was survival, and it wasn't always delicious." [22:45]

-- Mary Gunderson on A Taste of the Past

Dashi, kombu, tamari- these are Sean Heller's secret ingredients at Momofuku Noodle Bar! This week on The Main Course, Patrick Martins sits down with Sean, the Chef De Cuisine at Momofuku Noodle Bar, to talk soup. Hear Sean dish on his humble beginnings in Rhode Island kitchens at the age of thirteen. Hear how a few simple ingredients can create such a powerful flavor in ramen soups. Listen in to hear Sean talk about the importance of concepts in the kitchen, and how borrowing from different cuisines can lead to unique meals and tastes. How did traveling in Italy alter Sean's outlook on cooking? Later, Patrick checks in with Larry Bokal of Cannonball Express. Tune in to hear Larry and Patrick discuss winter weather and how it affects the trucking industry. This episode has been brought to you by Whole Foods.

"Ramen is not just soup that comes out a package- there's work that goes into it." [6:25]

"I never thought I would be learning to make ramen. Now, four years later, I'm still learning." [14:00]

"One of the most important ingredients that goes into food is love." [17:40]

"America is a melting pot, and it was only a matter of time before that aspect made its way to the food." [25:45]

-- Sean Heller on The Main Course