This week on Cutting the Curd, guest host Diane Stemple is joined by Tyler Hawes of The Chef's Warehouse/Dairyland to talk cheese, safety & distribution. Hear the ins and outs of shipping, risk, regulation and delivery when it comes to food. Get an inside look into the cheese supply chain and learn from somebody incredible close to the action. From packaging to plating - take a gastronomic dairy trip through the many steps it takes to get one of the worlds most delicate and complicated foods to your table. What preventative steps can cheesemakers take to make their relationships with restaurants and retailers more beneficial? What problems are on the horizon for small cheesemakers? Tyler also gives in depth advice to aspiring food professionals in regards to education and employment. This is a must-listen for anybody who wants a career in cheese! This program was sponsored by Hearst Ranch.

"We all make an implicit commitment when we work for any food business that we take some level of risk. Anything that FDA and independent businesses do is all about reducing that risk. There are preventative measures you can take - but it's not anything you will ever completely eliminate." [3:54]

"I think that perception is reality when it comes to [large food companies]. You don't work for a company all the time - you work for other people. One of my mentors always told you don't quit a company - you quit a boss. You can find great mentors everywhere." [24:12]

--Tyler Hawes of The Chef's Warehouse on Cutting the Curd

On this week's Flash Talks Cash, JoAnn "Flash" Fleming and Andrew Newman are talking about a new career - whistleblowing. Tune in to hear about how some people reported some of the biggest mortgage lenders were defrauding the government. Flash and Andrew also talk about the case of Mike McQueary and the Penn State football scandal. Because McQueary cooperated with the law, can his termination be a reason to file a whistleblower's case? What does the IRS pay out in whistleblowing claims? With football season coming up, Flash and Andrew talk about different ways to make money off of the NFL season. Flash talks about the legality of knockout football pools, and Andrew discusses fantasy football. Is gambling on fantasy sports legal? Find out all of this and more on this week's episode of Flash Talks Cash! This episode has been brought to you by Hearst Ranch.

"If you uncover fraud before it happens, you save a lot of people a lot of money. The willingness to blow the whistle is coming form all sorts of employees, tax payers, neighbors, and family members." --JoAnn "Flash" Fleming on Flash Talks Cash

HeritageRadioNetwork.org is getting ready for the Tasting Table's 2013 Lobster Roll Rumble by speaking with a few of the chef contestants. On this program, Leah Eden speaks with Luke Holden, owner of Luke's Lobster. Learn about Luke's early life on the water as a lobsterman in Cape Elizabeth, Maine, the skiff he built in high school woodworking class and the Maine lobstering community. As a two time winner of the Lobster Roll Rumble, Luke is ready to return with his traditional lobster roll and reclaim his crown!

HeritageRadioNetwork.org will be covering the Tasting Table's 2013 Lobster Roll Rumble on June 6th! Join us for a chance to vote on your favorite lobster roll. Tickets are now on sale, click here for tickets.

"If it wasn't for the forceful hand of my parents I'd probably be on a boat somewhere."

"It's all about being on the water for me. I love the ocean and the commercial fishing atmosphere."

"[The Lobster Roll Rumble] is wildly exciting - you walk in and it's an emotional rush."

--Luke Holden of Luke's Lobster on HeritageRadioNetwork.org