[audio mp3="https://heritageradionetwork.org/wp-content/uploads/2016/02/japanese-luches.mp3"][/audio] Food service directors double as teachers in Japanese schools. Filmmaker Atsuko Quirk and journalist Nancy Matsumoto join host Laura Stanley to describe the emphasis on food education in Japanese schools on episode 59 of Inside School Lunch.   Listen to the full episode here.

This week on Feast Yr Ears, Harry is in studio with Chef Tom Jones, Pastry Lead Instructor at the International Culinary Center.

Cyndie Story has consulted in school kitchens in 37 states, where she has spread a gospel of work simplification that can transform the lives of food service staff. The humility and humor with which she approaches the job makes her an inspirational figure.

It's pastry time! This week on All in the Industry, Shari Bayer is joined by Jansen Chan, Director of Pastry Operations at the International Culinary Center.

On today's episode of the business of The Business, host Phil Colicchio continues his conversation from last week with guest Dr. Martin O'Neil, director of the hospitality program at Auburn University.

This week on The Morning After, Jessie Kiefer sits down with Kate Brashares (Executive Director) and Morgan Rogers (Program Director) of Edible Schoolyard NYC.

Brian Keyser and Hannah Howard are talking about the recent student protests at the Culinary Institute of America on this week's How to Behave. Recently, students at CIA have claimed that the institution is lowering its standard, thus devaluing the CIA degree.

Chris Daly is getting parents and children in touch with nutrition! This week on What Doesn't Kill You, Katy Keiffer sits down with Chris to discuss his non-profit, Hip4Kids. Chris founded Hip4Kids, as in Hospitality Industry Professionals, 11 years ago.

From New York City to Missouri, Patrick Martins is covering it all on this week's installment of The Main Course. Patrick Martins invites Christy Robb of St. John's Bread & Life into the studio to talk about her experiences growing up in New York City.

So you want to learn about cheese? You've found the perfect program! This week's guest on Cutting the Curd is Susan Sturman, of the Academie Opus Caseus, a school for cheese professionals in France with a program in English for anglophone cheese professionals worldwide.