How is farming tied to carbon and how does carbon keep life on earth possible? Find out on a very elemental and scientific episode of The Farm Report as host Erin Fairbanks is joined by Courtney White, the author of Grass, Soil, Hope. A former archaeologist and Sierra Club activist, White dropped out of the ‘conflict industry’ in 1997 to co-found the Quivira Coalition, a nonprofit dedicated to building bridges between ranchers, conservationists, public land managers, scientists, and others around the idea of land health. On today’s show, Courtney explains what makes carbon such an essential part of the soil (and the earth) and introduces some alternative methods of farming that could help bring more carbon into our soil. The answer is biological farming - not chemical farming, and Courtney makes a clear case for out of the box thinking when it comes to our land and soil. Tune in and learn about the real issues in the ground and on the minds of sustainable agricultural thinkers everywhere. This program was brought to you by Cain Vineyard & Winery.

How is farming tied to carbon and how does carbon keep life on earth possible? Find out on a very elemental and scientific episode of The Farm Report as host Erin Fairbanks is joined by Courtney White, the author of Grass, Soil, Hope. A former archaeologist and Sierra Club activist, White dropped out of the ‘conflict industry’ in 1997 to co-found the Quivira Coalition, a nonprofit dedicated to building bridges between ranchers, conservationists, public land managers, scientists, and others around the idea of land health. On today’s show, Courtney explains what makes carbon such an essential part of the soil (and the earth) and introduces some alternative methods of farming that could help bring more carbon into our soil. The answer is biological farming - not chemical farming, and Courtney makes a clear case for out of the box thinking when it comes to our land and soil. Tune in and learn about the real issues in the ground and on the minds of sustainable agricultural thinkers everywhere. This program was brought to you by Cain Vineyard & Winery.

Take a trip to South Beach on a brand new episode of the business of The Business. Phil Colicchio is joined by Chef Michael Schwartz. Honored with the prestigious James Beard Foundation Award for Best Chef: South in 2010, Michael Schwartz has gained national recognition for his commitment to community and responsible, seasonal food sourcing. In Miami, diners flock to his restaurants, Michael’s Genuine Food & Drink and Harry’s Pizzeria, both well known for their mix of laid-back atmosphere and straightforward, homemade food that uses fresh, local ingredients. Find out how a bad business decision turned out to be a good for for Michael and heat what makes Miami such a unique place to cook. This program was brought to you by Heritage Foods USA.
 

Take a trip to South Beach on a brand new episode of the business of The Business. Phil Colicchio is joined by Chef Michael Schwartz. Honored with the prestigious James Beard Foundation Award for Best Chef: South in 2010, Michael Schwartz has gained national recognition for his commitment to community and responsible, seasonal food sourcing. In Miami, diners flock to his restaurants, Michael’s Genuine Food & Drink and Harry’s Pizzeria, both well known for their mix of laid-back atmosphere and straightforward, homemade food that uses fresh, local ingredients. Find out how a bad business decision turned out to be a good for for Michael and heat what makes Miami such a unique place to cook. This program was brought to you by Heritage Foods USA.

 

Find out how to become the best home bartender you can possibly be on a brand new episode of The Speakeasy as Damon Boelte chats with David Solmonson and Lesley Jacobs Solmonson, the husband-and-wife authors of The 12 Bottle Bar: A Dozen Bottles. Hundreds of Cocktails. A New Way to Drink. and publishers of the popular blog 12bottlebar.com. Mr. Solmonson has written for both film and television, while Ms. Solmonson, spirits and wine writer for L.A. Weekly, is also the author of Gin: A Global History and the forthcoming Liqueur: A Global History. 12 Bottle Bar was created with the simple goal of making classic cocktails accessible to the home bartender. Despite having a voluminous liquor cabinet, home bartenders David and Lesley Solmonson were continually frustrated by drink recipes that called for more and more esoteric ingredients. Their solution? Create a fixed list of main ingredients – the twelve bottles – and present hundreds of classic and original cocktails that could be made from them. Unlike other cocktail publications, which cater to the professional or seasoned amateur, 12 Bottle Bar is targeted specifically at the novice home bartender. The primary goals are to engage and excite the reader and generally raise the quality of drinking in the average American home. This program was brought to you by Michters.
 

Find out how to become the best home bartender you can possibly be on a brand new episode of The Speakeasy as Damon Boelte chats with David Solmonson and Lesley Jacobs Solmonson, the husband-and-wife authors of The 12 Bottle Bar: A Dozen Bottles. Hundreds of Cocktails. A New Way to Drink. and publishers of the popular blog 12bottlebar.com. Mr. Solmonson has written for both film and television, while Ms. Solmonson, spirits and wine writer for L.A. Weekly, is also the author of Gin: A Global History and the forthcoming Liqueur: A Global History. 12 Bottle Bar was created with the simple goal of making classic cocktails accessible to the home bartender. Despite having a voluminous liquor cabinet, home bartenders David and Lesley Solmonson were continually frustrated by drink recipes that called for more and more esoteric ingredients. Their solution? Create a fixed list of main ingredients – the twelve bottles – and present hundreds of classic and original cocktails that could be made from them. Unlike other cocktail publications, which cater to the professional or seasoned amateur, 12 Bottle Bar is targeted specifically at the novice home bartender. The primary goals are to engage and excite the reader and generally raise the quality of drinking in the average American home. This program was brought to you by Michters.

 

This week’s episode of Radio Cherry Bombe takes us to Philadelphia and dorm rooms across the country as host Julia Turshen is joined by Marcie Turney, Valerie Safran and Priya Krishna! Chef Marcie Turney and Valerie Safran are the pioneering entrepreneurs whose six restaurants and boutiques on 13th Street in Philadelphia have helped transform the once-desolate neighborhood into trendy Midtown Village. Priya Krishna is a food writer and author of Ultimate Dining Hall Hacks: Create Extraordinary Dishes from the Ordinary Ingredients in Your College Meal Plan. Tune in to hear how Marcie and Valerie maintain their culinary empire and find out how Priya went from writing a column on dorm food to becoming a celebrated food writer! This program was brought to you by Edwards VA Ham

This week’s episode of Radio Cherry Bombe takes us to Philadelphia and dorm rooms across the country as host Julia Turshen is joined by Marcie Turney, Valerie Safran and Priya Krishna! Chef Marcie Turney and Valerie Safran are the pioneering entrepreneurs whose six restaurants and boutiques on 13th Street in Philadelphia have helped transform the once-desolate neighborhood into trendy Midtown Village. Priya Krishna is a food writer and author of Ultimate Dining Hall Hacks: Create Extraordinary Dishes from the Ordinary Ingredients in Your College Meal Plan. Tune in to hear how Marcie and Valerie maintain their culinary empire and find out how Priya went from writing a column on dorm food to becoming a celebrated food writer! This program was brought to you by Edwards VA Ham

We all know what it’s like to be jealous. Jealousy is often considered one of the worst emotions but why is jealousy tinged with so much negativity? On a shorter format episode of After the Jump, Grace Bonney explains why she thinks jealousy is a good thing. It’s not as radical as it sounds! There’s perhaps no faster or clearer tool for showing you exactly what you want than jealousy. All the people you’re jealous of can and probably should be the people you add to your network of friends collaborators and coworkers. Tune in and find out how to turn jealousy into something much more productive. This program was brought to you by White Oak Pastures.
 

We all know what it’s like to be jealous. Jealousy is often considered one of the worst emotions but why is jealousy tinged with so much negativity? On a shorter format episode of After the Jump, Grace Bonney explains why she thinks jealousy is a good thing. It’s not as radical as it sounds! There’s perhaps no faster or clearer tool for showing you exactly what you want than jealousy. All the people you’re jealous of can and probably should be the people you add to your network of friends collaborators and coworkers. Tune in and find out how to turn jealousy into something much more productive. This program was brought to you by White Oak Pastures.

 

Korean food is incredible - full of fermented goodness and culinary tradition, but it’s often overlooked. Find out how Hooni Kim is changing people’s perceptions of Korean Food and elevating the cuisine on a brand new episode of Chef’s Story. Chef Kim is the chef/owner of Hanjan and Danji, two restaurants that re-imagine Korean food in imaginative and inventive ways. Host Dorothy Cann Hamilton chats with chef Kim about his background in medicine, his transition to the kitchen and his passion for the food of Korea. Find out why you should trust your taste buds - not your nose - when it comes to Korean food and hear why Hooni’s ultimate dream is just to make people happy. Today’s show was brought to you by Whole Foods Market.
 

Korean food is incredible - full of fermented goodness and culinary tradition, but it’s often overlooked. Find out how Hooni Kim is changing people’s perceptions of Korean Food and elevating the cuisine on a brand new episode of Chef’s Story. Chef Kim is the chef/owner of Hanjan and Danji, two restaurants that re-imagine Korean food in imaginative and inventive ways. Host Dorothy Cann Hamilton chats with chef Kim about his background in medicine, his transition to the kitchen and his passion for the food of Korea. Find out why you should trust your taste buds - not your nose - when it comes to Korean food and hear why Hooni’s ultimate dream is just to make people happy. Today’s show was brought to you by Whole Foods Market.

 

When it comes to cocktails, Dale DeGroff is literally king. Dale (aka King Cocktail) is the author of the award-winning “The Craft of The Cocktail” and “The Essential Cocktail” (Random House). Dale is most famous for having worked and managed the bars at New York’s famous Rainbow Room. Dale was awarded the James Beard Wine & Spirits Professional Award in 2009, and the The Best Bar Mentor at Tales of the Cocktail 2010. He is a partner of Beverage Alcohol Resource (BAR), a partnership of six of the world’s leading spirits and cocktails authorities who provide training and credentialing in distilled spirits and mixology. Dale is also the founding president of The Museum of the American Cocktail in New Orleans. Dale’s most recent endeavor is his new Pimento Aromatic Bitters, a product he developed with renowned absinthe distiller Ted Breaux. Tune in for a lively discussion with Dale and host Joe Campanale on today’s episode of In the Drink

When it comes to cocktails, Dale DeGroff is literally king. Dale (aka King Cocktail) is the author of the award-winning “The Craft of The Cocktail” and “The Essential Cocktail” (Random House). Dale is most famous for having worked and managed the bars at New York’s famous Rainbow Room. Dale was awarded the James Beard Wine & Spirits Professional Award in 2009, and the The Best Bar Mentor at Tales of the Cocktail 2010. He is a partner of Beverage Alcohol Resource (BAR), a partnership of six of the world’s leading spirits and cocktails authorities who provide training and credentialing in distilled spirits and mixology. Dale is also the founding president of The Museum of the American Cocktail in New Orleans. Dale’s most recent endeavor is his new Pimento Aromatic Bitters, a product he developed with renowned absinthe distiller Ted Breaux. Tune in for a lively discussion with Dale and host Joe Campanale on today’s episode of In the Drink

Dan has lived much of his life in and around biodynamic farm communities, first during his early years in South Australia, and then as a teen in New York, working on and apprenticing under numerous farms. After working and managing his own masonry business for ten years, he desired to put these skills to a more creative use, and began traveling with mentor and teacher Johannes Matthiessen building social sculptures all over the world. He has also studied tracking and primitive skills in VT and holds a certificate in Permaculture Design. Through his studies in associative economics, social-threefolding and peer-lead learning models, Dan’s passion for working and learning with others continues to grow. Now the owner and head farmer of a large CSA outside of Hudson, Common Hands Farm, he works with his partner Tess on 20 acres of land growing vegetables, fruit, herbs, flowers, small grains. Together they supply 5 farmers markets, local restaurants and wholesale accounts, and a 140 member CSA locally and in Brooklyn. There is so much beauty and possibility in merging organic farming with the health of our local communities, and Dan feels blessed to be part of this movement. This program was brought to you by Heritage Foods USA.

Dan has lived much of his life in and around biodynamic farm communities, first during his early years in South Australia, and then as a teen in New York, working on and apprenticing under numerous farms. After working and managing his own masonry business for ten years, he desired to put these skills to a more creative use, and began traveling with mentor and teacher Johannes Matthiessen building social sculptures all over the world. He has also studied tracking and primitive skills in VT and holds a certificate in Permaculture Design. Through his studies in associative economics, social-threefolding and peer-lead learning models, Dan’s passion for working and learning with others continues to grow. Now the owner and head farmer of a large CSA outside of Hudson, Common Hands Farm, he works with his partner Tess on 20 acres of land growing vegetables, fruit, herbs, flowers, small grains. Together they supply 5 farmers markets, local restaurants and wholesale accounts, and a 140 member CSA locally and in Brooklyn. There is so much beauty and possibility in merging organic farming with the health of our local communities, and Dan feels blessed to be part of this movement. This program was brought to you by Heritage Foods USA.

Get ready for the Brooklyn vs Queens battle on Beer Sessions Radio! Jimmy is joined by a great crew of guests to discuss the rise of craft beer in the outer boroughs of New York City. Hear from Sam Richardson of Other Half, Rich Castanga of Bridge and Tunnel, Rachel Wharton of Edible Brooklyn, Alia Akkam of Edible Queens, Jon Lundbom of B United and Matthias Richter of Bayrischer Bahnof. Learn more about the new breweries popping up and some of the brewing trends happening in NYC right now. This program was brought to you by GreatBrewers.com.
 

Get ready for the Brooklyn vs Queens battle on Beer Sessions Radio! Jimmy is joined by a great crew of guests to discuss the rise of craft beer in the outer boroughs of New York City. Hear from Sam Richardson of Other Half, Rich Castanga of Bridge and Tunnel, Rachel Wharton of Edible Brooklyn, Alia Akkam of Edible Queens, Jon Lundbom of B United and Matthias Richter of Bayrischer Bahnof. Learn more about the new breweries popping up and some of the brewing trends happening in NYC right now. This program was brought to you by GreatBrewers.com.

 

On today’s episode of The Food Seen, “Big Bad Chef” John Currence, heads north from New Orleans, finding his home, and his calling, in Oxford, Mississippi. With him, he brought the culinary archaeology of his heritage, taking cues from the Gulf Coast, and inflecting his food with Southern traditions. As a member of the Southern Foodways Alliance, John’s penchant to preserve and proliferate regional cuisine in America’s South, from techniques like pickling, canning, brining, smoking, and slathering, allows him to playfully riff on gumbo, while honoring the past. In his first cookbook, Pickles, Pigs & Whiskey, not only denotes his 3 favorite food groups, but shares recipes from his beloved restaurants such as City Grocery, Snackbar, Big Bad Breakfast, Bouré, and Lamar Lounge. Make yourself a drink, turn on some music, and rock out to some Southern hospitality. This program was brought to you by White Oak Pastures.
 

On today’s episode of The Food Seen, “Big Bad Chef” John Currence, heads north from New Orleans, finding his home, and his calling, in Oxford, Mississippi. With him, he brought the culinary archaeology of his heritage, taking cues from the Gulf Coast, and inflecting his food with Southern traditions. As a member of the Southern Foodways Alliance, John’s penchant to preserve and proliferate regional cuisine in America’s South, from techniques like pickling, canning, brining, smoking, and slathering, allows him to playfully riff on gumbo, while honoring the past. In his first cookbook, Pickles, Pigs & Whiskey, not only denotes his 3 favorite food groups, but shares recipes from his beloved restaurants such as City Grocery, Snackbar, Big Bad Breakfast, Bouré, and Lamar Lounge. Make yourself a drink, turn on some music, and rock out to some Southern hospitality. This program was brought to you by White Oak Pastures.

 

Deborah Harkness on Sustainable Seafood. First - Emily chats with New York Times best selling author Deborah Harkness, who wrote the All Souls Trilogy of fantasy books. Her wine blog, Good Wine Under $20, is an online record of her search for the best, most affordable wines. These efforts have been applauded by the American Wine Blog Awards, Saveur.com, Wine & Spirits magazine, and Food & Wine magazine. Her wine writing has also appeared on the website Serious Eats and in Wine & Spirits magazine. Later in the show, she opines on the state of sustainable seafood with some help from Tom Colicchio. This program was brought to you by Tabard Inn.
 

Deborah Harkness on Sustainable Seafood. First - Emily chats with New York Times best selling author Deborah Harkness, who wrote the All Souls Trilogy of fantasy books. Her wine blog, Good Wine Under $20, is an online record of her search for the best, most affordable wines. These efforts have been applauded by the American Wine Blog Awards, Saveur.com, Wine & Spirits magazine, and Food & Wine magazine. Her wine writing has also appeared on the website Serious Eats and in Wine & Spirits magazine. Later in the show, she opines on the state of sustainable seafood with some help from Tom Colicchio. This program was brought to you by Tabard Inn.

 

Today’s episode of Let’s Get Real is all about identity crises. How do you know what you’re supposed to taste like if you’re a boo berry? How has foodiness committed crimes against nature? Why shouldn’t you send your kids to art school? Erica Wides makes sense of it all on another poignant and reflective episode of Let’s Get Real. This program was brought to you by Cain Vineyard & Winery.
 

Today’s episode of Let’s Get Real is all about identity crises. How do you know what you’re supposed to taste like if you’re a boo berry? How has foodiness committed crimes against nature? Why shouldn’t you send your kids to art school? Erica Wides makes sense of it all on another poignant and reflective episode of Let’s Get Real. This program was brought to you by Cain Vineyard & Winery.

 

Dave makes it to the studio in record time on his bike and crams in as much knowledge as he can on today’s episode of Cooking Issues. Tune in for thoughts on everything from sugar free gelato to fish sausage. Dave compares different types of cream cheeses, talks circulators and cracks a few jokes in between it all. This program was brought to you byEdwards VA Ham.
 

Dave makes it to the studio in record time on his bike and crams in as much knowledge as he can on today’s episode of Cooking Issues. Tune in for thoughts on everything from sugar free gelato to fish sausage. Dave compares different types of cream cheeses, talks circulators and cracks a few jokes in between it all. This program was brought to you byEdwards VA Ham.

 

Leiti Hsu is back for a brand new episode of WORD OF MOUTH after a brief hiatus! She’s full of energy and joined by a great guest to get things back on track. Hear from Chris Jaeckle, the talented chef behind All’onda, a modern Venetian inspired Italian restaurant with Japanese influences in New York City. Chris is a fine dining vet, having worked as head chef at Michael White’s Ai Fiori and spending almost a decade in kitchens like Tabla, Eleven Madison Park and Moriomoto. Tune in and hear why his mom is so important to him, why other cultures fascinate him and what it was like dealing with a brain tumor amidst a difficult time in his career. This program was brought to you by Of a Kind.
 

Leiti Hsu is back for a brand new episode of WORD OF MOUTH after a brief hiatus! She’s full of energy and joined by a great guest to get things back on track. Hear from Chris Jaeckle, the talented chef behind All’onda, a modern Venetian inspired Italian restaurant with Japanese influences in New York City. Chris is a fine dining vet, having worked as head chef at Michael White’s Ai Fiori and spending almost a decade in kitchens like Tabla, Eleven Madison Park and Moriomoto. Tune in and hear why his mom is so important to him, why other cultures fascinate him and what it was like dealing with a brain tumor amidst a difficult time in his career. This program was brought to you by Of a Kind.