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Published July 25th, 2014

Running time: 16 Minutes

On Oct. 3, Storm Atlas dumped 4ft of snow on western South Dakota. Ranchers Jeff and Shelane Graham talk about the terrible storm, and how it affected their way of life.

By Meradith Hoddinot


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If you eat burgers, chances are you've enjoyed one from Burger Maker. Their client list includes Five Guys, Cheesecake Factor, Fuddruckers and many many more. Born out of the Meatpacking District in NYC, Burger Maker’s family ownership is in its 4th generation of Meat experience. Beginning with slaughtering and fabrication cattle in the early 30’s in the 125th Street Market, they have evolved today to a purely specialized hamburger company. On a "ground"-breaking episode of What Doesn't Kill You, Katy Keiffer chats with Executive Vice President of Burger Maker Jamie Schweid about all things beef related. From market demand to farming practices - get the inside scoop on the burger industry. This program was brought to you by The International Culinary Center.

"The Australian beef supply is arguably as safe as the united states. It's a very clean product. Almost all of the product there is grass-fed." [15:00]

"The custom blend movement is a small niche movement in the food world that gets a significant amount of publicity for the volume that's being sold. A custom blend is a great product for a fine dining restaurant." [17:00]

"We have a record low inventory, sales are declining but more and more burger joints are opening. This is something down the road that could lead to a supply challenge." [29:00]

--Jamie Schweid on What Doesn't Kill You


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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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