Joe Bossen is the founder of Vermont Bean Crafters. Originally interest in renewable energies while attending Green Mountain College, Bossen found an opportunity in agriculture to make an impact on how we relate to energy consumption through promoting locally available, sustainably grown foods lower on the food chain, like beans. After working several years on a variety of farms, Joe realized he wanted to grow staple food crops like beans and grains but being unable to capitalize a farm operation, he turned to value-added products as a more financially accessible means to that same ends of engaging with food in a way that looks to build soil and beget joy via less energy intensive foods. This episode has been sponsored by Hearst Ranch.

"I chose this path through life because after working on many farms, I realized I wasn't going to be in a position any time soon to access land." [3:55]

-- Joe Bossen on Greenhorn Radio

This week on Why We Cook, Erica Wides aka Chefsmartypants talks about skin as it applies to everything from bread to tight bathing suits. Tune in to learn why "tightness" is such an important concept when it comes to spring rolls and why bread dough should always be kept damp. This episode was sponsored by Hearst Ranch - the nations largest single-source supplier of grassfed and grass finished beef.

This week on A Taste of the Past, Linda Pelaccio explores the history of public markets and meat supplies in New York City with Gergely Baics, Assistant Professor of History and Urban Studies at Barnard College. Tune in to learn about food provisioning and local markets and how policy and seasonality play into the proteins made available to the public in urban areas. This episode was sponsored by Cain Vineyard & Winery.