Published: September 2nd, 2015 Running time: 2 Minutes By: Zoe Holland Grace Bonney is no stranger to online media, the mastermind behind Design Sponge and host of After the Jump shares the ins and outs of getting your online content seen in this tech-centric age.

Published: September 2nd, 2015 Running time: 2 Minutes By: Zoe Holland Grace Bonney is no stranger to online media, the mastermind behind Design Sponge and host of After the Jump shares the ins and outs of getting your online content seen in this tech-centric age.

Published: August 31st, 2015 Running time: 2 Minutes By: Rachel Weisberg Pit stains ruining your favorite t-shirts? Summer time got you applying deodorant more than three times a day? Host of Ask a Clean Person Jolie Kerr shares her ‘acidic’ secret ingredient for solving all of your odor woes. And no, it’s not just more deodorant.

Published: August 31st, 2015 Running time: 2 Minutes By: Rachel Weisberg Pit stains ruining your favorite t-shirts? Summer time got you applying deodorant more than three times a day? Host of Ask a Clean Person Jolie Kerr shares her ‘acidic’ secret ingredient for solving all of your odor woes. And no, it’s not just more deodorant.

Many American children have developed a strong, stubborn preference for sweet and salty processed food before their second birthdays. If they haven't, it could well be because they became accustomed to healthier flavors much earlier, beginning in breast milk or even in utero. What babies taste in the first weeks and months of life really matters, says Dr. Julie Menella of the Monell Chemical Senses Center. Her research suggests that school meals can only ever be just one of a much larger set of interventions, and that some of them need to occur before students are even born. This program was brought to you by Cain Vineyard & Winery "During childhood we learn what to eat, how to eat, how food should taste. Many children aren't getting the experience to learn to like (healthy) food." [11:00] "It can't just be school, it starts in the home. As much as we're focusing on the school nutrition program we have to focus on the barriers for healthy eating for families at home." [13:00] --Dr. Julie Menella on Inside School Food

Can tea get you stoned? Is a quesadilla a sandwich? This week on Cooking Issues Dave Arnold and his guests Arielle Johnson, head researcher at MAD, and Don Lee from Cocktail Kingdom, set out to answer these questions by drinking cannabis tea live in the studio and then having a ionate debate on what exactly defines a sandwich. Oxford dictionary sure as hell doesn't know! Tune in for the answers to all of your sandwich related questions, as well as advice on making cocktails while camping, and how to make delicious french fries. This episode was brought to you by Heritage Foods USA. "[The cannabis tea is like] homeopathy though, it's going to make everything better!" [38:00] --Don Lee on Cooking Issues "If someone said let's have a sandwich and they handed me a quesadilla I'd say 'Go to Hell.'" [53:00] "Things like dutch ovens used to be camping equipment. Would you carry one of those things into the woods? No, you would not!" [35:00] --Dave Arnold on Cooking Issues

Can tea get you stoned? Is a quesadilla a sandwich? This week on Cooking Issues Dave Arnold and his guests Arielle Johnson, head researcher at MAD, and Don Lee from Cocktail Kingdom, set out to answer these questions by drinking cannabis tea live in the studio and then having a ionate debate on what exactly defines a sandwich. Oxford dictionary sure as hell doesn't know! Tune in for the answers to all of your sandwich related questions, as well as advice on making cocktails while camping, and how to make delicious french fries. This episode was brought to you by Heritage Foods USA. "[The cannabis tea is like] homeopathy though, it's going to make everything better!" [38:00] --Don Lee on Cooking Issues "If someone said let's have a sandwich and they handed me a quesadilla I'd say 'Go to Hell.'" [53:00] "Things like dutch ovens used to be camping equipment. Would you carry one of those things into the woods? No, you would not!" [35:00] --Dave Arnold on Cooking Issues

Tune in for a special series on the history of food, brought to you one letter at a time. In this piece, we explore xanthan gum!

Tune in for a special series on the history of food, brought to you one letter at a time. In this piece, we explore xanthan gum!

This week on Cooking Issues, Paul Adams, the senior editor for Popular Science, s Dave Arnold in the studio to answer your questions! Not only does he help Dave with the questions, but he came with a gift! Tune in to listen to Dave using the Rollie Egg Cooker that Paul brought him, along with answers on Euell Gibbons and foraging, making a Tom Collins Cocktail without lemon, Lardo, and cooking pork loin. "To me, berries become more delicious in mass quantity. Like, you want a full face of berry." [5:00] "Don't blame me if you're dead, but I think you're fine eating it." [35:00] --Dave Arnold on Cooking Issues

Japan is a land of long traditions including the intricate art of crafting Japanese knives, and today on Japan Eats, host Akiko Katayama is sitting down with Saori Kawano, founder and president of Korin Japanese Trading Corp. Sharing how she moved from Japan to New York in 1978 to pursue her lifelong dream of bringing Japanese knives and tableware into American restaurants and homes, Saori highlights the history, styles, and uses for these knives. Curious what distinguishes a western blade from a traditional Japanese knife or why your sashimi is cut so precisely? Tune in to this informative episode! This program was brought to you by Edwards VA Ham. "We can trace the history of Japanese knives back more than 1200 years to the traditional samurai sword makers." [4:32] "The most popular traditional Japanese knives for western chefs are usuba knives." [26:39] "Sharpening knives is very good meditation time; don't think about anything else just focus on sharpening the knife. It's a very peaceful moment." [29:47] --Saori Kawano on Japan Eats

This week on Cooking Issues, Paul Adams, the senior editor for Popular Science, s Dave Arnold in the studio to answer your questions! Not only does he help Dave with the questions, but he came with a gift! Tune in to listen to Dave using the Rollie Egg Cooker that Paul brought him, along with answers on Euell Gibbons and foraging, making a Tom Collins Cocktail without lemon, Lardo, and cooking pork loin. "To me, berries become more delicious in mass quantity. Like, you want a full face of berry." [5:00] "Don't blame me if you're dead, but I think you're fine eating it." [35:00] --Dave Arnold on Cooking Issues

Japan is a land of long traditions including the intricate art of crafting Japanese knives, and today on Japan Eats, host Akiko Katayama is sitting down with Saori Kawano, founder and president of Korin Japanese Trading Corp. Sharing how she moved from Japan to New York in 1978 to pursue her lifelong dream of bringing Japanese knives and tableware into American restaurants and homes, Saori highlights the history, styles, and uses for these knives. Curious what distinguishes a western blade from a traditional Japanese knife or why your sashimi is cut so precisely? Tune in to this informative episode! This program was brought to you by Edwards VA Ham. "We can trace the history of Japanese knives back more than 1200 years to the traditional samurai sword makers." [4:32] "The most popular traditional Japanese knives for western chefs are usuba knives." [26:39] "Sharpening knives is very good meditation time; don't think about anything else just focus on sharpening the knife. It's a very peaceful moment." [29:47] --Saori Kawano on Japan Eats

This week on Fuhmentaboudit!, hosts Mary Izett and Chris Cuzme welcome Ben Middlemiss to the studio in from Ben Middlemiss Brewing located in New Zealand! Talking about the homebrewing scene in New Zealand back when he started in the late 1960's, he shares the disarray of the hobby before quality ingredients and widespread techniques were readily available. Ben goes on to share how he went from homebrewer to running a brewery to eventually distributing his own brew. After the break, Mary shares her love for New Zealand hops as Ben gives his thoughts on the brews he's tried while in the states and some of the unique ingredients that find themselves in his drinks. Notably, Ben shares some of his beer collaborations which includes working with the pop group Hanson on their budding brews! This program was brought to you by Union Beer Distributors. "Beer became a challenge... It became a challenge to me to learn how to make a quality product because I believed it was achievable at home with the right ingredients and knowledge." --Ben Middlemiss on Fuhmentaboudit!

This week on The Farm Report, host Erin Fairbanks keeps on with her series exploring the meat industry in collaboration with Slow Food USA as they prepare for Slow Meat 2015, a symposium and fair taking place June 4-6 in Denver, Colorado. Talking with Mary McCarthy, Director of Operations at Heritage Foods USA about their involvement with Slow Meat and explains that Heritage Foods USA is a mail order meat company specializing in non-commodity rare and heritage breeds of pork, beef and poultry, and celebrates healthy animals of sound genetics that have been treated humanely and allowed to pursue their natural instincts. Mary elaborates that there are dozens of varieties of cows, pigs, sheep, goats, chickens, ducks, geese, and turkeys. Each type looks different, acts different, tastes different, and comes from a different agricultural tradition, but from the perspective of the boardroom, there is little incentive to raise these beasts, even though many of them are renowned for their taste. Ultimately, we have to keep rare and heritage breeds viable by creating an active market for them. In the second half of the show, co-producer for this particular series, Megan Larmer, s Erin in studio. She is the Associate Director of Strategic Initiation at Slow Food USA and recaps how she came to be involved in the meat realm and dishes out exciting appearances and s to expect from Slow Meat 2015. This program was brought to you by Bonnie Plants. "If we can get back to some of these rare breeds I think traditional farming practices of the grazing and the pasture raising will come off a lot better because the animals can do it better than if you stick with the modern breeds on old practices - that doesn't work very well." [4:34] --Mary McCarthy on The Farm Report "We [Slow Food] work to coordinate the various chapters and , chefs and farmers that are working toward a world in which all people have access to food that is good, clean, and fair." [23:45] --Megan Larmer on The Farm Report

How do you teach a computer to cook? Have it read the 9,000 recipes in the Bon Appetit Magazine database and then introduce it to some chefs. This episode of Tech Bites talks with in-studio guests Dr. Steven Abrams of IBM Watson Life, and Stacey Riveria of Bon Appetit, about how the computer program runs on flavor compound algorithms and chicken. Watson – it’s what’s for dinner!

This week on Cooking Issues Dave adresses a question he got about a month ago regarding building outdoor kitchens. Dave first gives us a lesson on rotisseries, and then regales us with some stories about rotisseries he has built.

People have pledged more that 1.7-billion dollars to Kickstarter projects since it’s 2009 inception. The fundraising community has re-invented restaurant and food development financing by harnessing the social power of the Internet. In-studio guests Terry Romero from Kickstarter, and project creator Rebecca Dengrove of Brewla Bars, talk about how to run a successful campaign and what life after the donation deadline. This program was brought to you by The International Culinary Center. "It just seemed like the right platform - lots of exciting things were happening at Kickstarter." --Rebecca Dengrove on Tech Bites "I think it requires homework and perseverance, it requires work...a Kickstarter campaign is emotional. And, think about what is your message." --Terry Romero on Tech Bites

host Mitchell Davis (Executive Vice President of the James Beard Foundation and Chief Creative Officer of the USA Pavilion) for our series on the USA Pavilion at Expo Milano 2015. In this episode, Davis talks with Susannah Drake and Brett Seamans of landscape architecture firm dlandstudio, the designers of the fully harvestable vertical farm at the USA Pavilion. Learn about the inspirations for the vertical farming project, and the challenges and rewards of building and maintaining a 7,200-square-foot vertical farm using sustainable farming practices.

People have pledged more that 1.7-billion dollars to Kickstarter projects since it’s 2009 inception. The fundraising community has re-invented restaurant and food development financing by harnessing the social power of the Internet. In-studio guests Terry Romero from Kickstarter, and project creator Rebecca Dengrove of Brewla Bars, talk about how to run a successful campaign and what life after the donation deadline. This program was brought to you by The International Culinary Center. "It just seemed like the right platform - lots of exciting things were happening at Kickstarter." --Rebecca Dengrove on Tech Bites "I think it requires homework and perseverance, it requires work...a Kickstarter campaign is emotional. And, think about what is your message." --Terry Romero on Tech Bites