This week on The Farm Report, host Erin Fairbanks welcomes Manolia Charlotin, Managing Editor of Feet in 2 Worlds, Tamara Dawson, Director of Programs at the Bed-Stuy Campaign Against Hunger (BSCAH), and Jenae Joseph, a Green Team Leader for BSCAH. Talking about the amazing things that are happening in NYC’s own backyard, Manolia, Tamara, and Jenae share the background, current operations, and community impact that the Bed-Stuy Campaign Against Hunger has had since its inception in 1998. Delving deeper into the notion of a food pantry, the group discusses that many times donated food goes to waste because patrons aren’t sure how to cook certain items. The BSCAH, led by Dr. Melony Samuels, aims to change the views of the typical food pantry and community gardens, making fresh, local produce affordable and accessible to the masses. Tune in for an informative and motivating discussion! This program was brought to you by Cain Vineyard and Winery.

This week on The Farm Report, host Erin Fairbanks welcomes Manolia Charlotin, Managing Editor of Feet in 2 Worlds, Tamara Dawson, Director of Programs at the Bed-Stuy Campaign Against Hunger (BSCAH), and Jenae Joseph, a Green Team Leader for BSCAH. Talking about the amazing things that are happening in NYC’s own backyard, Manolia, Tamara, and Jenae share the background, current operations, and community impact that the Bed-Stuy Campaign Against Hunger has had since its inception in 1998. Delving deeper into the notion of a food pantry, the group discusses that many times donated food goes to waste because patrons aren’t sure how to cook certain items. The BSCAH, led by Dr. Melony Samuels, aims to change the views of the typical food pantry and community gardens, making fresh, local produce affordable and accessible to the masses. Tune in for an informative and motivating discussion! This program was brought to you by Cain Vineyard and Winery.

This week’s guest on In the Drink is future wine industry star Carlin Karr. Carlin Karr is the sommelier at Frasca Food and Wine in. Boulder CO. She attended the University of Colorado in Boulder in 2008, then relocated to San Francisco to pursue a career in culinary arts, becoming very interested and involved in the wine scene there. Carlin worked as General Manager and Wine Director at Sons & Daughters n the spring of 2010, which earned a Michelin star in 2011, when she was also named to Forbes Magazine’s “30 Under 30” Food & Beverage list. Carlin is now Sommelier at Frasca Food and Wine in Boulder, and recently passed the Advanced Exam from the Court of Master Sommeliers. This program was brought to you by Michter’s.
 

This week’s guest on In the Drink is future wine industry star Carlin Karr. Carlin Karr is the sommelier at Frasca Food and Wine in. Boulder CO. She attended the University of Colorado in Boulder in 2008, then relocated to San Francisco to pursue a career in culinary arts, becoming very interested and involved in the wine scene there. Carlin worked as General Manager and Wine Director at Sons & Daughters n the spring of 2010, which earned a Michelin star in 2011, when she was also named to Forbes Magazine’s “30 Under 30” Food & Beverage list. Carlin is now Sommelier at Frasca Food and Wine in Boulder, and recently passed the Advanced Exam from the Court of Master Sommeliers. This program was brought to you by Michter’s.

 

This week on Chef’s Story, Dorothy Cann Hamilton continues her conversation with acclaimed chef Dan Barber. They have an in-depth conversation on GMO’s and technology in food. Dan is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of the forthcoming book, The Third Plate (May 2014, The Penguin Press). His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture’s board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009).In 2009 he was named one of Time magazine’s 100 most influential people in the world. This program was brought to you by Heritage Foods USA.

This week on Chef’s Story, Dorothy Cann Hamilton continues her conversation with acclaimed chef Dan Barber. They have an in-depth conversation on GMO’s and technology in food. Dan is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of the forthcoming book, The Third Plate (May 2014, The Penguin Press). His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture’s board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009).In 2009 he was named one of Time magazine’s 100 most influential people in the world. This program was brought to you by Heritage Foods USA.

Can design change the world? How can you make a difference through design? Learn about the many ways that artists can give back and make a big difference on the season finale of After the Jump with Grace Bonney. Grace is joined by Dawn Hancock of Firebelly Design for a discussion on how designers and artists can give back to the community in unconventional ways. Tune in and hear how you can help make change with your time, your products and your skills. What do you have to offer? Who do you want to help? Get in the spirit of giving on an insightful and charity themed episode ofAfter the Jump. This program was brought to you by Of a Kind.
 

Can design change the world? How can you make a difference through design? Learn about the many ways that artists can give back and make a big difference on the season finale of After the Jump with Grace Bonney. Grace is joined by Dawn Hancock of Firebelly Design for a discussion on how designers and artists can give back to the community in unconventional ways. Tune in and hear how you can help make change with your time, your products and your skills. What do you have to offer? Who do you want to help? Get in the spirit of giving on an insightful and charity themed episode ofAfter the Jump. This program was brought to you by Of a Kind.

 

This week’s guests on Radio Cherry Bombe are Victoria Granod, Kerry Diamond & Claudia Wu. Today’s program was brought to you by The International Culinary Center.

Victoria Granod
Classically trained at the famed Le Cordon Bleu in Paris, Victoria Granof worked as a cooking instructor, chef, and pastry chef at restaurants in her hometown of Los Angeles before moving into photography. Victoria has been commissioned for editorial shoots and ad campaigns for clients ranging from Bon Appétit to Kraft, Nestle, Absolut, KitchenAid, and Clinique. She has worked with many of the photo world’s best-known image-makers, launching her career with a decade-long collaboration with the great Irving Penn and later teaming up with Kenji Tomo, Mitchell Feinberg, Hans Gissinger, and Steven Klein, among others. In addition to still images, her portfolio features video, including a number of short, striking motion pieces (a melting popsicle, a sizzling egg, a deconstructed still life) created with Craig Cutler for his “CC52” series of personal work.

This week’s guests on Radio Cherry Bombe are Victoria Granod, Kerry Diamond & Claudia Wu. Today’s program was brought to you by The International Culinary Center.

Victoria Granod

Classically trained at the famed Le Cordon Bleu in Paris, Victoria Granof worked as a cooking instructor, chef, and pastry chef at restaurants in her hometown of Los Angeles before moving into photography. Victoria has been commissioned for editorial shoots and ad campaigns for clients ranging from Bon Appétit to Kraft, Nestle, Absolut, KitchenAid, and Clinique. She has worked with many of the photo world’s best-known image-makers, launching her career with a decade-long collaboration with the great Irving Penn and later teaming up with Kenji Tomo, Mitchell Feinberg, Hans Gissinger, and Steven Klein, among others. In addition to still images, her portfolio features video, including a number of short, striking motion pieces (a melting popsicle, a sizzling egg, a deconstructed still life) created with Craig Cutler for his “CC52” series of personal work.

Brad Goocher and Ken Ho are bartender’s bartenders. Tune in as they talk shop with Damon Boelte on a brand new episode of The Speakeasy. The three beverage professionals kick back and discuss various aspects of the industry - from service to style. Brad tells the fascinating story on how he got his unlikely start in bartending and Ken elaborates on how his palate changed depending on where he worked. Listen as Damon, Brad and Ken share their thoughts on what good service should be and why the role of the bartender is a unique one in the hospitality business. This program was brought to you by Edwards VA Ham.
 

Brad Goocher and Ken Ho are bartender’s bartenders. Tune in as they talk shop with Damon Boelte on a brand new episode of The Speakeasy. The three beverage professionals kick back and discuss various aspects of the industry - from service to style. Brad tells the fascinating story on how he got his unlikely start in bartending and Ken elaborates on how his palate changed depending on where he worked. Listen as Damon, Brad and Ken share their thoughts on what good service should be and why the role of the bartender is a unique one in the hospitality business. This program was brought to you by Edwards VA Ham.

 

On a brand new episode of All in the Industry, host Shari Bayer is joined by French culinary and beverage pioneer Rita Jammet. Along with her husband, Andre, Rita helped run La Caravelle, an acclaimed classic French restaurant in NYC, for over 40 years. After it closed its doors post 9/11, Rita was determined to find a new passion. That new passion is something that was by her side all along - champagne. Tune in to All in the Industry as Shari chats with Rita about the La Caravelle champagne brand and what makes champagne such a trending beverage. This program was brought to you by Whole Foods Market.
 

On a brand new episode of All in the Industry, host Shari Bayer is joined by French culinary and beverage pioneer Rita Jammet. Along with her husband, Andre, Rita helped run La Caravelle, an acclaimed classic French restaurant in NYC, for over 40 years. After it closed its doors post 9/11, Rita was determined to find a new passion. That new passion is something that was by her side all along - champagne. Tune in to All in the Industry as Shari chats with Rita about the La Caravelle champagne brand and what makes champagne such a trending beverage. This program was brought to you by Whole Foods Market.

 

Take a trip to the North Fork of Long Island with Jimmy Carbone this week on Beer Sessions Radio as he’s on location chatting with some of the best brewers in Long Island. Hear from the guys behind Greenport Brewing Company, Long Ireland Brewing and Moustache Brewing Co. Find out how the scene in Long Island has evolved over the years and what the brewery movement has meant for wineries in the area. From brewing technology to tastings notes - get an inside look at craft beer in an overlooked part of New York! This program was brought to you by GreatBrewers.com.
 

Take a trip to the North Fork of Long Island with Jimmy Carbone this week on Beer Sessions Radio as he’s on location chatting with some of the best brewers in Long Island. Hear from the guys behind Greenport Brewing Company, Long Ireland Brewing and Moustache Brewing Co. Find out how the scene in Long Island has evolved over the years and what the brewery movement has meant for wineries in the area. From brewing technology to tastings notes - get an inside look at craft beer in an overlooked part of New York! This program was brought to you by GreatBrewers.com.

 

Greg Schundler is an innovative and experienced sustainability professional. He founded the Cascadia Cargo Cooperative, which delivers fresh, local produce in and around Olympia, WA by boat. Prior to this, Greg worked for DHA Energy as a highly successful Business Development Specialist, leading their expansion into renewable energy markets. He worked for Fungi Perfecti, also out of Olympia, WA, selling mushrooms nationwide. A Renaissance Man of sorts, Greg has experience woodworking, foraging, gardening, managing livestock, studying neuroeconomics, among others. Today’s program was brought to you by Heritage Foods USA.
 

Greg Schundler is an innovative and experienced sustainability professional. He founded the Cascadia Cargo Cooperative, which delivers fresh, local produce in and around Olympia, WA by boat. Prior to this, Greg worked for DHA Energy as a highly successful Business Development Specialist, leading their expansion into renewable energy markets. He worked for Fungi Perfecti, also out of Olympia, WA, selling mushrooms nationwide. A Renaissance Man of sorts, Greg has experience woodworking, foraging, gardening, managing livestock, studying neuroeconomics, among others. Today’s program was brought to you by Heritage Foods USA.

 

On today’s THE FOOD SEEN, meet culinary producer Libbie Summers. She lives a food-inspired life, so much so that she’s branded her business that way. Her grandmother thought Betty Crocker was a bore, so Libbie sought to change that. Her newest book, “Sweet & Vicious: Baking with Attitude”, sets a scene for each sweet to be served in. From her Good & Plenty Cupcakes’ pink anise frosting to a Fairground Attraction Cake with over a foot of cotton candy atop, over the top is exactly what these desserts are about! Watch her cookbook trailer and you’ll see. You can also follow Libbie’s musing with photographer Chia Chong on their collaborative/creative blog, Salted and Styled. This program was brought to you by Edwards VA Ham.
 

On today’s THE FOOD SEEN, meet culinary producer Libbie Summers. She lives a food-inspired life, so much so that she’s branded her business that way. Her grandmother thought Betty Crocker was a bore, so Libbie sought to change that. Her newest book, “Sweet & Vicious: Baking with Attitude”, sets a scene for each sweet to be served in. From her Good & Plenty Cupcakes’ pink anise frosting to a Fairground Attraction Cake with over a foot of cotton candy atop, over the top is exactly what these desserts are about! Watch her cookbook trailer and you’ll see. You can also follow Libbie’s musing with photographer Chia Chong on their collaborative/creative blog, Salted and Styled. This program was brought to you by Edwards VA Ham.

 

Danny Grossman & Erin Bagwell. On this week’s episode of Sharp & Hot, with Emily Peterson, listeners first get a chance to meet Danny Grossman, a man who traded work for the US Diplomatic Service for a career in sustainable food. He founded Slow Food for Fast Lives, a company that provides healthy food for people on the go. Hear his career story, his current mission and advice for food entrepreneurs. Later in the show, Emily chats with filmmaker Erin Bagwell, who’s raising money to make Dream, Girl, a documentary film redefining what it means to be a boss by telling the stories of female entrepreneurs. This program was brought to you by Edwards VA Ham.
 

Danny Grossman & Erin Bagwell. On this week’s episode of Sharp & Hot, with Emily Peterson, listeners first get a chance to meet Danny Grossman, a man who traded work for the US Diplomatic Service for a career in sustainable food. He founded Slow Food for Fast Lives, a company that provides healthy food for people on the go. Hear his career story, his current mission and advice for food entrepreneurs. Later in the show, Emily chats with filmmaker Erin Bagwell, who’s raising money to make Dream, Girl, a documentary film redefining what it means to be a boss by telling the stories of female entrepreneurs. This program was brought to you by Edwards VA Ham.

 

The cookie butter revolution has arrived, and Erica Wides is disgusted. Tune into Let’s Get Real as Erica dives deep into the world of Trader Joe’s #1 selling product — the viral and vile “cookie butter”. She’s spent hours researching it and has a lot to share with listeners. The foodiness apocalypse may be upon is but Erica Wides is here to make it, well, at least funny! This program was brought to you by Cain Vineyard & Winery.
 

The cookie butter revolution has arrived, and Erica Wides is disgusted. Tune into Let’s Get Real as Erica dives deep into the world of Trader Joe’s #1 selling product — the viral and vile “cookie butter”. She’s spent hours researching it and has a lot to share with listeners. The foodiness apocalypse may be upon is but Erica Wides is here to make it, well, at least funny! This program was brought to you by Cain Vineyard & Winery.

 

As long as you’ve got questions, Dave Arnold has answers. Enter the wild and wacky world of Cooking Issues as host Dave Arnold answers listener questions on everything from ice cream to compound butter. Not question is off limits and Dave does the usual dance of comedy, science and advice on another jam-packed episode of the most informative and cutting edge food advice show in the world! Today’s program was brought to you by White Oak Pastures.
 

As long as you’ve got questions, Dave Arnold has answers. Enter the wild and wacky world of Cooking Issues as host Dave Arnold answers listener questions on everything from ice cream to compound butter. Not question is off limits and Dave does the usual dance of comedy, science and advice on another jam-packed episode of the most informative and cutting edge food advice show in the world! Today’s program was brought to you by White Oak Pastures.