This week on Greenhorn Radio, Severine talks with Dan McManus of Common Hands Farm in Hudson, NY. Dan has lived much of his life around biodynamic communities, both from his early years in South Australia, and moving to New York working and apprenticing on numerous farms. Dan began to realize for himself, after desiring a more direct connection to what nourishes himself and others, that there is no art more beautiful or important right now than growing food and designing effective and low impact systems of living from and supplying healthy, organic vegetables. Dan studied regenerative community design at Goddard College in Vermont, has managed a community garden project in low-income areas of Detroit, and has focused his masonry skills by working on transformational social sculpture with mentor and teacher Johannes Matthiessen throughout the world. He has also studied tracking and primitive skills in Vermont and holds a certificate in Permaculture Design. Through his studies and interests in associative economics, social-threefolding and peer-lead learning models, Dan seeks to continue learning through farming and working with others. This program was sponsored by White Oak Pastures.

"The work that people are doing with food culture- and just documenting what is going on is amazing. And these resources are what have really kept us going...the amount of stuff going on in the community is what really makes it possible to be a starting farmer today." -- Dan McManus on Greenhorn Radio

This week The Naturalist takes you on a historical tour of New York City's water supply. From the early days in the 1700s when the city got its water from aqueducts from Croton and the Catskill mountains to today's modern high-tech testing and treatment system. Learn what makes New York water some of the cleanest and best in the nation and how hydrofracking could ruin all of that. This episode is sponsored Roberta's Pizza.

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Welcome to the first episode of Meet Your Maker, hosted by Rachel Wharton. Rachel is deputy editor at Edible Manhattan and Edible Brooklyn, and she's out meeting the people behind all of the food that we eat. On this episode, Rachel sits down with Keith Cohen, owner of Orwasher's Bakery in the Upper East Side. Tune in to hear about Keith's start in baking, and why he decided to purchase Orwasher's. Hear about the breadmaking processes used at Orwasher's, the importance of creating unique artisan breads, and why consistency is important for a wholesale baking business. Rachel and Keith eat some of the breads from the bakery, including the Ultimate Whole Wheat and the Ale Bread (featuring yeast from Sixpoint). Keith also talks about the resurgence of local wheat in the New York market. This episode has been brought to you by Hearst Ranch.

"These bigger loaves, which last longer, were more viable for the nuclear family." -- Keith Cohen on old-style European baking, Meet Your Maker

"While everyone loves an artisan product, they still want a very consistent product." -- Keith Cohen on Meet Your Maker