This week's theme on Burning Down The House is Leather Architecture.

Get to know the bison on a very informative episode of The Main Course as Patrick Martins explores the bovine animal with Patrick Fitzsimons, VP of Thunderheart Bison. Listen in as Patrick explains what make bison such unique (and delicious) animals and how Thunderheart Bison have genetics that trace back all the way to a herd from legendary Texas cowboy Charles Goodnight. Learn about some interesting cuts of meat unique to bison like the hump roast and discover why natural breeding is far more effective than artificial insemination when it comes to these creatures. Patrick Fitzsimmons also discusses his work with the Farm and Ranch Freedom Alliance (FARFA), an advocate for independent farmers, ranchers, livestock owners, and homesteaders. Later in the show, Patrick Martins checks in with Peter de Garma of PastaWorks, a lovely market on Hawthorne Ave in Portland, OR. Today's program was brought to you by Rolling Press.

"Bovine animals are designed to eat grass. They aren't desgiend to be in feedlots eating grain and going straight to the slaughterhouse. If possible - they need to be harvested right in the field - where they feel the least amount of stress." 05:00

"Most bison are very docile and happy to have you around as long as you don't pose a threat to them." 14:00

--Patrick Fitzsimons, VP of Thunderheart Bison

"Portland out Portlandia's Portlandia in many Portland ways." 47:00

--Peter de Garmo of PastaWorks

This week on Cooking Issues Dave and Nastassia get out their Valentine's Day gripes early in the morning. But moreover, Celiac disease sufferers, rejoice! Tune in for an episode all about how you can cook without gluten using xanthan and guar gums and even eggs! Learn about how you can make delicious non-alcoholic cocktails with coriander syrup, why gluten is important in bread making but not so much in cakes and cookies, the necessity of putting foot pedals on your sink and how you can look like a badass sharpening your knives with a leather strop. This episode is sponsored by Modernist Pantry.

"An easy tip to keeping knives super sharp is get yourself a leather strop and strop your knife, and you can use a little oil or even a little bit of an abrasive."

"[On cooking with Celiac's disease] the protein in eggs is fantastic and easy to use and can be used to replaced gluten."

"When you need hardcore gluten is in a bread, in a cake you don't need a lot of it. . in a cookie or a cake you can focus on the texture and structure"

"Don't store anything in your oven, people! It puts you in this mindset that you aren't going to use it."

"The coolest thing that you can possibly do for your kitchen is put foot pedals on your sink, so when your hands are disgusting you don't have to touch anything. And don't skimp on your sink size!"

--Dave Arnold on Cooking Issues