On the inaugural episode of In the Drink, host Joe Campanale, Beverage Director/Owner of dell'anima, L'Artusi, Anfora and L'Apicio restaurants, is joined by Jared Brandt of Donkey and Goat Winery in Berkeley California. Hear more about the family owned and operated winery that crafts their wines from Rhone varietals, Chardonnay and Pinot Noir grown in the Anderson Valley, Mendocino Ridge and El Dorado appellations. Listen in as they debunk sulfur myths and talk about wine additives, trends and the winemaking process. Later on in the show, Joe and Jared taste a few wines on-air and give listeners some useful tasting tips! This program was sponsored by the International Culinary Center.

"When you ship wine, there are inherent stability issues."

"Most people who think they're allergic to sulfur are not, they're usually allergic to something else in the wine."

"When we started, everybody told us we were doing things wrong, but there's been a huge fundamental shift in California where people are taking the time to learn what we're doing instead of just labeling it 'wrong' "

--Jared Brandt of Donkey and Goat Winery on In the Drink

National Ice Cream Month continues on this week's Hot Grease! Nicole Taylor shares some food headlines from the past two weeks, including some information about the Farm Bill and New York Magazine's Cheap Eats of 2012. Next, Nicholas Morgenstern and Gerardo Gonzalez of Goat Town talk about the evolution of Alphabet City, the cuisine at Goat Town, and the bounty of their vegetable garden this season. Later, Nicholas goes on to explain his history in the the kitchen, how he got started in pastry, and the intricacies of Philadelphia-style ice cream. Nicole, Nicholas, and Gerardo share some of their cherished ice cream memories, and later talk about their favorite ice cream tomes on this week's Hot Five. This episode has been brought to you by The Heritage Meat Shop.

"[It's important] to go back to the basics and understand what ice cream is chemically, and work from there to create something that's your own or something different."

"I think that American-style ice cream developed much later on. The industrial revolution had started, and there was much more dairy product readily available. Whereas in Europe- when ice cream making became more commonplace- the best dairy product, the cream, would be separated and used for cheesemaking."

-- Nicholas Morgenstern on Hot Grease

Welcome to a very special episode of The Farm Report. This week, Erin Fairbanks is recounting the events that led her to Heritage Foods USA and the Heritage Radio Network.org. Hear how Erin's college job in Zingerman's deli inspired her to pursue a career in food. Hear how Erin went from working in kitchens at Savoy and Gramercy Tavern to organizing a farm camp at Flying Pigs Farm. Later, Erin talks about the No Goat Left Behind program at Heritage Foods USA, and what it means for small dairy producers and goats alike! Learn about the mystery of the commodity market, and why so much goat meat is imported to the United States. Finally, Erin talks celery root and squash with Liz Carollo for the GrowNYC Market Update! This episode has been sponsored by The Heritage Meat Shop.

"One of the things that I'm trying to do with this show is to demystify the agriculture process for urban constituents."

-- Erin Fairbanks on The Farm Report