Duck is the topic on this week's GrowNYC Market Update. Tune in to hear Erin Fairbanks chat with Liz Carollo about the different duck producers at the GrowNYC Greenmarkets! Learn some tasty uses for duck fat, and hear some awesome duck preparation tips.

This week on Let's Get Real, Erica sinks her teeth into some meaty discussion. Tune in and find out why humans are SUPPOSED to eat meat, not avoid it! Learn why vegetarians are guilty of the ultimate foodiness and why all healthy people should have at least some protein consumption in their diets! From the dark side of boca burgers and tofu to coming to terms with the fact that human's are truly omnivores this episode will have you thinking about your eating habits, vegetarian and carnivore alike. This episode was sponsored by Fairway Market

On today's installment of The Main Course, Patrick Martins is covering cooking and sourcing with Union Square Café's Executive Chef Carmen Quagliata and Joseph Hubbard, sustainable lamb and goat farmer. Hear about Carmen's affinity for whole animal butchery, and how the quest for better ingredients can sometimes hurt a restaurants bottom line. How has dining in New York City changed since Carmen's start at Union Square Café, and how has the dining experience altered the restaurant's menu? Find out if Department of Health regulations hinder burgeoning cured meat traditions in the kitchen. Joseph explains how he works with restaurant's to provide animals of different qualities depending on chefs' recipes. Find out how ranchers and farmers can maintain their land by raising a wide variety of livestock! This program has been sponsored by Cain Vineyard & Winery.

"The challenge over the years is to make better food with better ingredients, while keeping our food costs the same." [32:10]

"I've learned more about lamb from the people who raise them than butchering and eating it myself." [33:15]

-- Carmen Quagliata on The Main Course

"Small producers' prices are affected by the imports, because they can import lamb cheaper than we can sell them." [38:00]

-- Joseph Hubbard on The Main Course