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This week on The Farm Report, Erin interviews Will Harris from White Oak Pastures about running his farm in Bluffton, Georgia. Will tells us about how genetics have affected the animals raised at White Oak Pastures, as well as the difficulties of keeping meat production costs under control. This program has been sponsored by S. Wallace Edwards & Sons. Today's music provided by Shadowbox.

Image from White Oak Pastures

"Cows were born to roam and graze; hogs were born to root and wallow; chicken were born to scratch and peck. All these are instinctive behaviors that are inborn, and when we create the factory farm environment, we deprive these animals of that opportunity." [14:15]

Will Harris on The Farm Report


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This week on A Taste of the Past, Linda Pelaccio is joined by food writer and journalist Toni Tipton-Martin for a discussion on imagery, stereotypes and African American cuisine and culture as it relates to the famous and controversial image of Aunt Jemima. Learn more about the history behind the trademarked character and hear what Toni thinks "soul food" actually means in the context of African American cooking. This program was sponsored by Fairway Market.

"There is quite a bit of debate now over whether the woman being depicted as Aunt Jemima ever existed at all."

"I think there's an expectation as an African American cook or chef to conform to an image that has been constructed in the trademark of Aunt Jemima."

"Soul Food is a definition that emerged out of the Civil Rights struggles of the 1960's, at a time when African American dance, music and other artistic expressions were being reclaimed and identified by the term 'soul'. For that particular period of time, [soul food] is a suitable definition for what was coming out of the kitchen."

"I'm hoping we can look at these women free of gender and racial biases and just look at the work they did at the time."

--Journalist and Author Toni Tipton-Martin on A Taste of the Past


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This week on A Taste of The Past it's time to rediscover The Lost Art of Real Cooking with Ken Albala who has written a book on just that. Learn how our liberation from the kitchen in the '70s has lead to our over-consumption of pre-made and pre-packaged foods. From government subsidies to food deserts, tune in to learn something new about how to recover this lost art. This episode is sponsored by S. Wallace Edwards & Sons.


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