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.

This is most of your radio from Pierre-Ex, I'm your host, Christopher Kimball.

You know it's time to harvest grapes in the Willamette Valley when the Starlings arrive.

The sky turns black, it's like the works of mortar.

These birds are a big problem for winemakers, an entire crop could be destroyed in less than a day.

That's where Alina Blankenship and her team of Falcons come in.

When I'm looking up at 20,000 Starlings, I put up a saker that might be similar to my jet fighter.

And then I pull out a Harris's hawk because the birds think that they can go stage in the tree line

and I'm able to bring him out and control the tree lines like a bouncer.

Later on in the show, we'll meet the Falcons standing guard over our farms and vineyards.

But first, we're waiting into a controversial topic and that's milk.

New York Times Food Correspondent, Kim Saverson joins me now to break down the state of the milk industry,

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