Ken Skovron is the owner of Darien Cheese and Fine Foods, based in Darien Connecticut. One of first original cheese stores opened 36 years ago, Darien Cheese and Fine Foods focuses their selection on the heart and soul of cheese making; the artisan cheese maker. In addition to cheese, the shop also offers fine oils and vinegars, chutney, mustards, pasta, olives, teas, oven breads, and much more. Tune in to learn more about the shop, as well as the art of running your own cheese business from an established veteran. This program was sponsored by Academie Opus Caseus

"I'm not a textbook person, I'm a hands on person . You're not a great cheese maker/bread maker without getting involved with your hands." [6:00]

"You gotta love the product and be willing to do the work." [8:00]

"I didn't get on the counter for a full year, there's alot of behind the scenes work, you need to know how to present it to the customer, know your "lingo" kind of things." [10:00]

"I think the people that are successful [in this industry] have a passion about cheese." [10:30]

--Ken Skovron on Cutting the Curd

There seems to be a renaissance in the world of fiber art, and on this week's After the Jump, Grace Bonney is talking with Owyn Ruck of the Textile Arts Center about just that. Hear about how Owyn fostered her love of knitting, sewing, and tailoring throughout her life, and how that led her down the path of becoming a fiber artist. Learn more about the Textile Arts Center's range of classes - from weaving, to screen printing, to dyeing! Hear about some of the artists that inspire Owyn, and why you might think twice before labeling them solely as "fiber artists". Grace and Owyn also talk about the Textile Arts Center's new book, The Textile Artist's Studio Handbook, and how it serves as a textbook for all things textile! This episode has been sponsored by Fairway Market.

"People are really interested in doing things themselves as opposed to relying on mass production or something that feels very above them. There's no reason we can't make, fix, and tailor our own clothes." -- Owyn Ruck on After the Jump

Greg Asbed is a Co-Founder of the Coalition of Immokalee Workers (CIW), a worker-based human rights organization. He works with farmworkers and their student, labor, and religious allies to organize the national Campaign for Fair Food, a breakthrough worker-based approach to corporate accountability in the agricultural industry known for its creativity and effectiveness. He writes and designs the CIW's main communication tool -- the website (www.ciw-online.org) and also coordinates the CIW's negotiating team in talks with food industry leaders, negotiating "Fair Food" agreements with nine multi-billion dollar retail food corporations to date, including McDonald's, Subway, Sodexo, and Whole Foods. He is currently leading the effort to develop and implement innovative new farm labor standards in collaboration with two of Florida's largest tomato growers, paving the way for the implementation of the CIW's Fair Food Code of Conduct across the entire Florida tomato industry in November, 2011. Greg is one of the authors featured in the textbook Bringing Human Rights Home: Portraits of the Movement (2008). He has an M.A. in International Economics and Social Change and Development from Johns Hopkins SAIS and is fluent in English, Spanish, and Haitian Creole. He has also spent the past 15 seasons harvesting watermelons in the states of Florida, Georgia, Missouri, and Maryland. This program has been brought to you by Hearst Ranch.

"Most farm workers were farmers back home, and I'm sure they'd love the opportunity to use more than just their arms and legs to work."-- Greg Asbed on Greenhorn Radio