This week on The Farm Report, Erin Fitzpatrick is joined by Stewart Borowsky, The Union Square Grassman. Stewart grows hist wheatgrass and salad greens without any chemicals or fertilizers and sells at the Union Square Green Market. Tune in to learn more about the many uses of wheatgrass, how it's grown and why everybody could use a little more "green" in their life. This episode was sponsored by Fairway Market - like no other market.

This week U Look Hungry gets drunk on moonshine, or, rather, drunk on talking about moonshine. Host Helen Hollyman (alliteration anyone?) is joined by Colin Spoelman of Brooklyn's own Kings County Distillery who talks about the colorful history of illegally making spirits here in New York and the renaissance that craft distilling is now enjoying. Learn what exactly separates moonshine from other grain spirits, the importance of distilling equipment and barreling, and how some so-called "small batch" distilleries aren't what they seem. The episode is sponsored by Hearst Ranch.

On today's installment of The Main Course, Patrick Martins is covering cooking and sourcing with Union Square Café's Executive Chef Carmen Quagliata and Joseph Hubbard, sustainable lamb and goat farmer. Hear about Carmen's affinity for whole animal butchery, and how the quest for better ingredients can sometimes hurt a restaurants bottom line. How has dining in New York City changed since Carmen's start at Union Square Café, and how has the dining experience altered the restaurant's menu? Find out if Department of Health regulations hinder burgeoning cured meat traditions in the kitchen. Joseph explains how he works with restaurant's to provide animals of different qualities depending on chefs' recipes. Find out how ranchers and farmers can maintain their land by raising a wide variety of livestock! This program has been sponsored by Cain Vineyard & Winery.

"The challenge over the years is to make better food with better ingredients, while keeping our food costs the same." [32:10]

"I've learned more about lamb from the people who raise them than butchering and eating it myself." [33:15]

-- Carmen Quagliata on The Main Course

"Small producers' prices are affected by the imports, because they can import lamb cheaper than we can sell them." [38:00]

-- Joseph Hubbard on The Main Course