Francis Lam finally finds his way to the HRN studios on "Taste Matters" with Mitchell Davis! Francis Lam is a food writer, Top Chef Judge and editor at large at Clarkson Potter Publishers. Today's conversation focuses on culture and authenticity as it relates to food. Why do American raised-American born chefs cooking immigrant cuisines tend to be more heralded than actual immigrants cooking their own cuisines? Mitchell and Francis discuss the relationships between ethnicity, expectations, traditions and cuisine through various contexts. Francis also discusses his new gig at Clarkson Potter Publishers as Editor-at-Large and the current state of print media. This program was sponsored by 360 Cookware.

"Authenticity [in food] is always a moving target." [05:33]

"Ethnic cuisine is expected to be cheap - but for some reason we suspend that [expectation] for chefs who are photogenic and smart. We treat them as ambassadors." [9:59]

"In some weird, perverse ways the old way of doing things has only been reinforced - because it's that much harder for small publishers." [27:07]

--Francis Lam on Taste Matters

Kate Arding of Culture Magazine talks about her cheese history on today's Cutting the Curd. Diane Stemple talks with Kate in the studio about her schooling background, and how Neal's Yard Dairy changed her perspective on cheese and high-end food markets. Listen in to hear Kate talk about traveling to Uganda and taking a break from cheese jobs. What's it like to work for Culture Magazine, and why do cheese connoisseurs love the rag so much? Find out why Kate and her partners decided to go forth and publish a magazine during publishing's decline. How did Kate come up with the idea for the 'cheese centerfold'? Find out on this week's Cutting the Curd! This program has been sponsored by Consider Bardwell.

"If we did a consumer publication, it would be read by the trade- but if we did a trade publication, consumers wouldn't read it." [22:40] -- Kate Arding on Cutting the Curd

The Farm Report takes a trip to Chile this week, as Erin Fairbanks is joined by Felix de Vincente, Chairman of Prochile, and Blas Tomic, Head of Fundacion Imagen de Chile. Learn about the climate, culture and foods of Chile as Felix and Blas talk about the advocacy work they do for the country and what makes it such a special and unique place. What is the average farm size in Chile? What is it like being a farmer in the South American country? Learn how salmon found its way to Chile, and how agriculture plays such a huge role in the nation's economy. Later, tune in for this week's GrowNYC Market Update with Jeanne Hodesh and Jack Inslee! This program was sponsored by S. Wallace Edwards & Sons.

"The modernization of our agriculture began 30-40 years ago very seriously, which began with the structural properties. The incorporation of technology and the globalization process put Chile in contact with the demands of the world..." [20:00]

"We have a climate that in the center of our country really resembles California." [35:00]

"We don't export anything with genetic modification at all." [38:00]

-- Blas Tomic, Head of Fundacion Imagen de Chile, The Farm Report