Hey, this is Christopher Kimble. You know, many folks have asked if they could travel to the same places we do while visiting the same cooks, the same restaurants, the same markets. Well, now you can.

Starting next year, Milk Street will be offering culinary tours in partnership with culinary backstreet. We're going to Oaxaca, to Athens, to Istanbul, and Mexico City.

And you'll get to meet and learn from many of the same people who have changed the way I cook. Along with a very small group of fellow travelers, you'll visit our favorite bars, restaurants, and street food stalls.

You'll step into the kitchen at hands-on cooking classes with some of our favorite teachers. And you'll meet farmers and artisans who are way off the beaten path.

So if you want to change the way you travel and cook, you might want to check this out. Trips are capped at just 12 guests, so please reserve now. Learn more at 177milkstreet.com slash tours.

When you buy olive oil, remember that fresher is always better, and that's the problem with many supermarket olive oils. They're not that fresh after sitting on the shelf for sometimes months.

And one way to assure peak freshness and flavor is to have artisanal olive oil shipped directly to you at harvest time from small award-winning farms around the world.

And that's the idea behind the fresh-pressed olive oil club. It's the brainchild of TJ Robinson, the olive oil hunter. And when we tasted TJ's harvest fresh oils here at Milk Street, we did fall in love with their vibrant, grassy flavors.

As an introduction to his club, TJ is willing to send our listeners a retail size $39 bottle of one of the world's finest artisanal olive oils fresh from the new harvest for just $1 to help him cover shipping.

There's never a commitment to buy anything now or ever, and you can cancel your membership at any time. So try a $39 bottle for just $1 and taste the freshness difference yourself.

Just go to GetFresh177.com. That's GetFresh177.com to try a bottle for just $1. That's GetFresh177.com.

This is Mill Street Radio from PRX. I'm your host, Christopher Kimball.

Brutal heat, freezing snow, dwindling supplies. Cooking for cowboys is anything but easy.

That's sort of what it takes to be a ranch cook. I mean, you're a doctor, a dentist, a psychologist, and a cook to boot.

Later on in the show, Cowboy Kent Rollins takes us into the world of chuck wagon cooking.

But first, let's check out the chicken coop, author Toby Donovitch, is here to make a few introductions.

We have Loretta, who I've had for a very long time, but she continues to be very shy.

Peggy likes to sing, and she like does this sad jailhouse crune.

It's just like a beautiful engine moving.

Chickens, they outnumber humans, three to one. But what do we actually know about them?

Toby Donovitch joins us now to get inside the mind of our favorite backyard bird.

Toby, welcome back to Mill Street.

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