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First Aired - 02/01/2012 01:00PM Download MP3 (Full Episode)
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This week the Farm Report is abuzz with bees and honey. Joining host Erin Fairbanks is bee lover and owner of Catskill Provisions, Claire Marin, who imparts us with her encyclopedic knowledge of these creatures from mating habits, to how to start your own apiary, to why raw honey is best. Later on Adam Diehl, a maple syrup farmer who supplies Catskill Provisions, with his syrup tells us all about how to tap a maple, especially in this crazy February weather. Finally, tune in for a very special extended edition segment with Laura Ten Eyck of the American Farmland Trust who fills us in on the No Farms, No Food rally coming up in Albany and how you can do your part to fight for a more transparent food system. This episode is sponsored by White Oak Pastures

"Always buy raw honey that hasn't been heated above 93 degrees . . it retains all the good stuff that way, all the antibiotic properties and antioxidants."

"Bees are amazing . . . they can teach us about efficiency, democracy . .we can learn a lot from them."

--Claire Marin on The Farm Report

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First Aired - 07/28/2011 02:00PM Download MP3 (Full Episode)
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Renae’s interest in food began while working summers in Alaska in the commercial fishing industry. Although very different from growing and tending to crops, she discovered the importance of where and how our food gets to our plate. After her college graduation, Renae decided to take a 10 month apprenticeship on ALM Farm in Sooke on Vancouver Island, BC. She took a season off to work back in Alaska before returning to agriculture at the Sunshine Farm (made famous by the documentary film Broken Limbs) in Chelan, Washington. She is now in her 3rd season as the field manager of 6.5 acres of vegetable production providing produce to an on site market, a CSA, the Chelan Farmer's Market and numerous restaurants and grocers. In the near future she sees herself bridging the gap between agriculture and education. This episode was sponsored by Hearst Ranch.

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First Aired - 03/03/2011 12:00PM Download MP3 (Full Episode)
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This week on A Taste of the Past, Linda Pelaccio welcomes author, culinary historian, journalist and African American foodways expert Jessica B. Harris to the show. Jessica discusses some of the history included in her latest book "High on the Hog". Tune in to find out where the title came from and how it relates to the culinary journey from Africa to America. Learn more about the integral role slavery played in our American culinary roots and why oral history supersedes any other in the African American culture. This episode was sponsored by Whole Foods Market.

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Linda Pelaccio, A Taste of the Past, Heritage Radio Network, Jessica B. Harris, African American Foodways, High on the Hog, Southern expression, eating high on the hog, owning your own land and raising your own animals, Senegal, French speaking theater of Senegal, Ivory Coast, Sudan, botanical development of the African continent, foods from the earliest human settlements, Southern cooking, the notion of enslavement is often skewed, there were many variations and degrees of enslavement, average number of slaves on a plantation was about 10, slaves were more than likely in charge of agriculture and cooking, the term soul food diminishes the scope of Southern and African American food, cultivation of rice, South Carolina, Carolina rice, African American culture, scattering seeds vs planting seeds deliberately,

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