If you live in New York City, how far would you have to go to get to a neighborhood farm selling freshly harvested greens? Turns out, you just need to get to Brooklyn’s Prospect Heights. On this episode of Tech Bites, host Jennifer Leuzzi talks with returning guest Rob Laing, CEO and Founder of Farm.One.

On today's episode, Cara will discuss with Aaron Quint co-owner and head food guy at Kingston Bread and Bar, his bread making skills and how his love for cheese helps him create the ultimate pairings bread and cheese combos. Crunchy bread with gooey cheese... nom nom.

Our guest is Michael Gerard who is the founder and president of Wildwood Ovens & BBQ (Instagram) based in California.  Michael manufactures various wood-fired cooking equipment including yakitori grills.  

Colonel John Hoffman of the Food Protection and Defense Institute has been advising companies and government on how to harden their cyber functions. Here he deconstructs how JBS came to be hacked and what government and corporations need to do to ensure national food security. 

Karl Schatz and Margaret Hathaway were liviing in New York in 2003 when they travelled the country to learn everything they could about raising goats and making cheese. After a year on the road they landed in Maine and have been running Ten Apple Farm ever since.

On this week’s episode, we chat all things culinary and challah with LA based food stylist & photographer, Aliza J.

This episode offers a sneak peek behind the scenes at Gastronomica: The Journal for Food Studies. Lisa Haushofer hosts a roundtable live from the 2021 Food Studies conference, Just Food: Because It Is Never Just Food.

Dr. Peter Lurie is the head of Center For Science in the Public Interest (CSPI), arguably the most important defender of food safety and justice in the US. Lurie is the grandson of a South African female butcher and a South African egg seller. How did that form him as a warrior for social justice?

This week on Time For Lunch, we are going back to our roots to learn about the source of all plant life: seeds! Special guest Shannie McCabe of Baker Creek Seeds teaches us about the importance of having a colorful assortment on your plate and much more. Plus, as always, this episode is chock full of fun facts, jokes, and music. 

Another Paulie Gee success spinoff, Mike Kurtz was making pizzas for Paulie in Greenpoint when he showed off the hot honey he'd been developing at home and, before you could blink, Paulie started using it on some of the pizzas, and Mike ramped up production.

Join us for a conversation with Preeti Mistry, acclaimed chef, author and speaker and two time-nominatee by the James Beard Foundation for Best Chef of the West. They were the Co-Founder & Executive Chef of Navi Kitchen and Juhu Beach Club (both closed) as well as the co-author (with Sarah Henry) of The Juhu Beach Club Cookbook.

This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes CheFarmer Matthew Raiford of Gilliard Farms in Brunswick, Georgia. They discuss Matthew returning to his roots on his family farm and his new Gullah Geechee cookbook, Bress ‘n’ Nyam. Plus, Matthew shares his Julia Moment. 

On today's episode of All in the Industry®, Shari Bayer's guest is Ellen Yin, Co-Founder and Owner of High Street Hospitality Group (HSHG).

Aubrey Slater and David Suk of Saint Luna spirits regale the band with tales of launching a brand, working in the world of spirits as members of the LGBTQ community and good ol’ fashioned Moonshinin’! 

Lindsey Lusher Shute began working on the concept for GrownBy during her time at the National Young Farmers Coalition, because young farmers expressed a need for better technology that could help them sell their food.