This week on U Look Hungry Helen is visited by an old favorite boss and Heritage Radio frequenter Christina Tosi, head pastry chef of Momofuku Milk Bar along with her sous-chef Courtney McBroom. From their inspirations for their cookies to their Milk Bar Cookbook they are releasing later this October the ladies dish out on all subjects savory and sweet. Tune in to learn about David Chang's work playlists playlists and love of Fugazi to their kitchen encounters with Pavement and Sonic Youth member Mark Ibold. This episode is sponsored by Heritage Foods USA's No Goat Left Behind intiative.

This Week on Cutting the Curd, Anne Saxelby and Sophie Slesinger are continuing their discussion about goats. But they're not just talking about goat cheese, but also goat meat. Tune in to hear Anne and Sophie talk to Jonny Hunter of the Underground Food Collective, and Heritage's own Erin Fairbanks! Topics range from goat charcuterie to selling and eating dairy animals. Hear about Johnny's famous goat bacon and Erin's experiences working with goat farmers all over the Northeast. This program was sponsored by Hearst Ranch.

"The goat has become more fashionable to cook with I think, especially with creative cooks because of the flavor, it has interesting cuts, and it presents a lot of new possibilites. But it has been hard to source quality goat, and it tends to be very expensive." -- Jonny Hunter of the Underground Food Collective on Cutting the Curd

"To make cheese you need milk, and to get milk you need babies. As responsible eaters, it's kind of our duty to understand and eat a little goat meat here and there." -- Erin Fairbanks of Heritage Foods on Cutting the Curd

Goatober is almost over, but don't be sad! You can still get your last goat fix on this week's Farm Report. Host Erin Fairbanks talks with farmer Mark Guanzini and his wife Luce who run Highwood Farm up in Spencer, NY. Highwood Farm is also a participating goat farm in Heritage Foods USA's No Goat Left Behind initiative. They talk about the daily life of raising a herd Boer meat goats from the day they are born until they go to market. From how they allow the goats to self-wean, which they believe decreases the stress of the animals being separated from their mother, to why they keep some dairy genetics in their herd the episode is packed with goat info. This episode is sponsored by the No Goat Left Behind initiative.