This week on Greenhorn Radio, our hostess Severine von Tscharner Fleming interviews Jacob Cowgill of Prairie Heritage Farm outside of Conrad, Montana. Prairie Heritage Farm is in the tradition of old-time Montana farms that existed decades ago: diversified, small-scale, and locally-based. Listen in as Jacob discusses the challenges of starting a farm with a full-time job and a family, selling in a small direct market, and some of the upcoming grain ventures of Prairie Heritage Farm. This program was sponsored by Hearst Ranch.

"When the winter hit, we started thinking about the next season and how we were going to make it work. We made the nonsensical decision that I would quit my full-time job with benefits." --Jacob Cowgill on Greenhorn Radio

"It's really amazing to see whats going on elsewhere, and see that we're part of something larger going on in the U.S."--Jacob Cowgill on Greenhorn Radio

This week on Taste Matters, Mitchell Davis sits down and chats with Ashley Kosiak, Amy Rosenthal and Nathaniel Coburn, three Masters Candidates in Food Studies at NYU. They talk about what brought them to the academic side of food and what they expect to get out of the program. Learn what makes New York a unique place to study food and how a holistic understanding of our food system trumps all other approaches. Whether you're about to graduate or considering applying, everybody can learn something from this episode. This program was sponsored by White Oak Pastures.

"I went in wanting to study food and culture..a lot people go in and change their interests. It can be difficult. There's a lot of really interesting stuff out there."

"Saying "buy local" is not a feasible goal for the long term."

"New York is a great place to study the food systems issue. There are all these people on an island that manage to eat every day. It's a great laboratory to study [food system] models."

--Amy Rosenthal on Taste Matters

"My goal would be uniting culture and sustainability."

--Ashley Kosiak on Taste Matters

On this episode of A Taste of the Past, Linda Pelaccio is in the studio with Tim Sullivan, sake educator and founder of the site UrbanSake.com. Tune in to hear about how rice processing and milling determines sake quality, why sake is more similar to beer than wine, and why sake is unlikely to give you a hangover. Did the tsunami affect sake quality and production in Japan? Is the sake contaminated by nuclear material? Tim says that sake production is monitored by the Japanese government and is completely safe! Sake doesn't necessarily need to accompany traditional Japanese food; it suits all types of cuisines and can compliment any meal. Learn more about the history of sake, and try some with your next dinner. This program has been brought to you by Hearst Ranch.

"Sake today can be very elegant. There's a lot of nuance. That's a modern phenomenon. That is something that has only been around for the last forty or fifty years. Sake itself has been around for 2,000 years."

"The more you mill down [the rice], the higher the quality. All the rice we eat is brown; if you're eating white rice, it has been milled."

-- Tim Sullivan on A Taste of the Past