Memorial Day Special: Shetterly & McGovern 5/27/13

Producer/Host: Amy Browne
Engineer: Matt Murphy

Award-winning artist and activist Robert Shetterly talks with former CIA agent Ray McGovern, one of the subjects in Shetterly’s portrait series “Americans Who Tell the Truth” www.americanswhotellthetruth.org , www.raymcgovern.com/

From Ray McGovern’s website:
“Ray came from his native New York to Washington in the early Sixties as an Army infantry/intelligence officer and then served as a CIA analyst from the administration of John F. Kennedy to that of George H. W. Bush. Ray’s
duties included chairing National Intelligence Estimates and preparing the President’s Daily Brief, which he
briefed one-on-one to President Ronald Reagan’s most senior national security advisers from 1981 to 1985.
In January 2003, Ray helped create Veteran Intelligence Professionals for Sanity (VIPS) to expose the way
intelligence was being falsified to “justify” war on Iraq. On the afternoon of the day (Feb. 5, 2003) Secretary of State Colin Powell misled the UN Security Council on Iraq, VIPS sent an urgent memorandum to President George
W. Bush, in which we gave Powell a C minus for content. We ended the memo with this”

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Talk of the Towns 5/24/13

Producer/Host: Ron Beard, University of Maine Cooperative Extension
Engineer: Amy Browne

Program Topic: Eating local from land and sea—creating a Maine Food Strategy

Key Discussion Points]:
a) What is a food system and how do seafood, including aquaculture products, and products from local farming fit into Maine’s food system?
b) Are there differences and similarities between local seafood and local food from agriculture in taking advantage of consumer interest in “local food”?
c) What are the ways that seafood harvesters and local-scale processors are finding to make connections with consumers… what are the successes and challenges? (farmer’s markets, Community Supported Agriculture models, Maine Fresh Catch, etc)
d) What have we learned from these experiments and successes?
e) At some levels, food is considered a “commodity” where uniformity, volume and high degrees of processing “delivers the goods”. Where does “quality” and freshness fit in to seafood side of food system? How do these attributes play out on the landward side, in local agriculture?
f) Who are some of the people and organizations who are working to link sea food with Maine’s food system and local consumers?
g) What is the process for coming up with a Maine Food Strategy?
h) How can harvesters, processers and consumers learn more, work together?
i) List resources and contact info for your organizations
j) Wrap up with each guest sharing “hopes for the future” as Maine develops its food strategy.

Guests:
Monique Coombs, Maine Sea Food Marketing Network
Amanda Beal, Eat Local Food Coalition
Sebastian Bell, Maine Aquaculture Association

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