This week's episode of The Farm Report is all about gardening! Host Erin Fairbanks chats with Willi Galloway, a Portland-based gardener and author of Grow Cook Eat: A Food Lover's Guide to Vegetable Gardening, Including 50 Recipes, Plus Harvesting and Storage Tips. Erin happens to be a novice gardener; tune in to hear Willi's suggestions for good herbs and vegetables for those who are just starting a garden. Learn about some essential gardening tools and their uses. Later, Melissa Metrick, the head gardener at Roberta's, joins Erin in the studio to talk about gardening in a dynamic, ever-evolving space. Hear about the multitude of fruit, vegetables, herbs, and flowers grown in the Roberta's garden. Once again, Erin wraps up the show by checking in with the GrowNYC Greenmarket. Listen in to hear from Jeanne Hodesh, Greenmarket publicity coordinator! This episode has been sponsored by Hearst Ranch.

"No matter where you live, a community garden is a great place to garden because you get to interact with people, and there are usually good gardeners there. The best way to become a better gardener is to observe other people and talk with them about what they're doing." -- Willi Galloway on The Farm Report

Welcome to another episode of After the Jump! This week, Grace Bonney is joined by Sarah Brysk Cohen. Sarah is the florist and founder of Blossom and Branch, and online columnist for The Equals Record and Design*Sponge. Hear why Sarah left the field of social work to start her own flower shop, and the steps she had to take to start an independent business. Learn about the importance of self-examination when running a business, and how collaboration can help rejuvenate your creativity. How does Sarah stay inspired now that her passion has become work? Learn why the "fake it 'til you make it" business mentality can be detrimental to the growth of a business, and why Sarah finds it so important to stay true to her personal floral style. Tune in to hear more about the role of vulnerability and honesty in Sarah's professional development and personal life. This program has been sponsored by Clarkson Potter Publishers.

"Just like with cooking, where so much of it is preparation...that's flowers too, and perhaps many other creative endeavors."

"Once you start opening doors in your own mind and heart, there's no turning back."

-- Sarah Brysk Cohen on After the Jump

Today’s episode of THE FOOD SEEN is an “offaly” good one. Chef Chris Cosentino of Incanto in San Francisco, CA, and proprietor of tasty salted pig parts at Boccalone, joins us to talk low-cuts and guts. His new cookbook, “Beginnings”, is just that, a start to a great meal, as well as part of the bigger conversation, about Chris’ past, perseverance, pork, and his contemporary Italian palate. This program has been brought to you by Fairway Market.

"You don't have to scream and yell to get someone to eat a [expletive] carrot, but you do have to scream and yell to get someone to eat a cut of meat they aren't familiar with." -- Chris Cosentino on THE FOOD SEEN