Special Features

Episode 206 Aired: Friday, March 13th 2015

Chef Jonathan Sawyer

James Beard Award Nominee Jonathon Sawyer talks with Michael Harlan Turkell about his custom vinegars and Apricot Sake cocktails.

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From the Show

Latest Episodes

Plant-O-Rama 2016: Stunning Ecological Plant Combinations

Episode 236, Aired: January 28, 2016
CLAUDIA WEST has extensive background in horticulture, ecology, and environmental restoration. She holds a Master’s Degree of Landscape Architecture and Regional Planning from the Technical University of Munich, Germany. Claudia is currently ecological sales manager for North Creek Nurs...

Plant-O-Rama 2016: Planting in a Post-Wild World: The Next Renaissance of Horticulture

Episode 235, Aired: January 28, 2016
THOMAS RAINER is a landscape architect, teacher, and writer. He has designed landscapes for the U.S. Capitol grounds, the Martin Luther King, Jr. Memorial, and The New York Botanical Garden. He is a leading voice in ecological landscape design. He blogs at the award-winning site Ground...

Plant-O-Rama 2016 Preview

Episode 234, Aired: January 22, 2016
Preview the 2016 Plant-O-Rama festivities with Bob Hyland, the manager of Plant-O-Rama. This is their 20th year and we are thrilled to be involved!

Yana Gilbuena

Episode 233, Aired: December 11, 2015
Chef Yana Gilbuena has been on a mission to “spread the Gospel of Filipino food. Through her SALO Project, she has traveled across America and done a Filipino pop­up dinner in each state. Salo, explains Yana, means to gather, but it may also mean to catch when the accent is placed on th...

"Staying Relevant" at Taste Talks

Episode 232, Aired: October 19, 2015
Tune in for a live Heritage Radio Network recording of Taste Talks, featuring a conversation with the chefs and restaurateurs who live and breathe innovation and cultural relevance.  This panel took place in September at the S. Pellegrino Stage at The Wythe Hotel and was moderated by Sa...

Feministing In The Kitchen

Episode 231, Aired: October 5, 2015
Cookbooks can be incredibly powerful tools for both examining women’s history and empowering women through the art of cooking.  So then why, in 2015, is there still this notion that the home and the kitchen is only a place for an oppressed woman? In the emerging field of feminist food s...

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