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

This week's guest on Greenhorn radio is farmer Amber Reed. Severine met Amber at the Young Farmers Conferene @ Stone Barns, and the two get a chance to catch up on the radio! Amber explains why Colorado is such a tough state for raw dairy, how byproducts can be best utilized, and how beer is sometimes used to wash cheese. This episode was sponsored by our good friends at Hearst Ranch: the nations largest single source supplier of grassfed and grass finished beef.

Jessie Kiefer and Jen Tullock are talking about The Great Googa Mooga, food policy, and supper clubs on today's episode of The Morning After! Jessie and Jen call up Michael Chernow, co-owner of The Meatball Shop, to talk meatballs, being in a nationally-broadcasted commercial, and The Meatball Shop's plans for The Great Googa Mooga. Later, Jessie and Jen chat with Tove K. Danovich about her beginnings in food writing, and why food policy needs to be at the forefront of our nation's attention. Hear Tove talk about tipped workers, and how that structure creates a stigma in the restaurant industry. Hear from Jessica Hayden Mattheus of Hearth & Table! Tune in to hear why Jessica fell in love with hosting supper clubs in Italy, and why she took her idea to New York City. Hear about all of Hearth & Table's other amazing food ventures! This program has been sponsored by Whole Foods, and music has been provided by EULA.

"The fact that servers and front of house workers rely on tips makes some diners think that these workers are their employees." [15:30] -- Tove K. Danovich on The Morning After

"Cooking for me is a way of being creative, and it's also a way to be nurturing. I love that connection you make through sharing a meal." [29:30] -- Jessica Hayden Mattheus on The Morning After