Answering the call of the Earth, Mary Russ decided one day to leave college in order to become a farmer. She immediately developed a passion for growing organic food and animal husbandry. She has worked on several organic farms and formerly managed a large Certified Organic CSA farm in Tallahassee, Florida. Currently she has embarked on a new adventure and is managing Serenity Acres, an artisan goat dairy and non-profit education center. This program has been brought to you by Hearst Ranch.

"One of the benefits of being out on the farm is that I've learned so much about making cheese... It's definitely a farm focused on learning." [9:30]

"One of the things that I've helped with is assisting farmers sell and market their products- either direct to consumers, or to restaurants." [18:15]

-- Mary Russ on Greenhorn Radio

We ask Iron Chef Jose Garces about who makes the best pork on today's episode of THE FOOD SEEN. In his most recent cookbook, The Latin Road Home, Jose takes us on a trip through his culinary lineage. An Ecuadorian who grew up in Chicago, Garces was constantly exposed to the flavors of his heritage: crispy pork, mote (hominy), ceviche, and Llapingacho (potato patties with cheese), which made him hunger for more. Now with over 15 restaurants in Philadelphia ranging from Andalusian tapas (Amada), Basque region wine bar (Tinto), Mexico City fare (Distrito), European-style cafe and gourmet market (Garces Trading Co.), as well as Classic American (Whiskey Village), Jose reflects on his past inspirations, sharing the recipes discovered through family and travel. This program has been brought to you by Fairway Market.

"Latin to me means, more or less, the language. It's not necessarily the place, but the feeling or the dynamic of having Latin heritage." [17:20]

"If you mess up tortilla soup - you shouldn't be cooking!" [27:30]

-- Jose Garces on THE FOOD SEEN

We're celebrating Texas on this week's Beer Sessions Radio with Shiner Beer and hot sauce! Jimmy Carbone invites Eric Webber from Shiner Beer into the studio to talk about Shiner's expansion to the New York City market. Learn about Shiner's storied history in Texas, and how Austin embraced the beer and promoted its small-town ethic. Learn about some of Shiner's flagship beers, as well as some of their newer craft offerings. Lina Kulchinsky from Sigmund's Pretzels joins Jimmy and Eric to share her new sourdough recipe! Jimmy breaks out the hot sauce for the second segment; learn about the upcoming New York City Hot Sauce Expo, and what sauces will be featured at the event. Marc Stroobrandt of The Belgian Beer Café calls in to offer some beer and food pairing suggestions. What is the job of a beer sommelier? Later, Jared Stutts calls in to talk about the funding for his documentary about the history of San Francisco beer, Brewers by the Bay. You don't want to miss out on this week's installment of Beer Sessions Radio! Thanks to our sponsor, GreatBrewers.com, and thanks to Pamela Royal for today's music!

"You can hear a little bit of German spoken in each of our beers." [10:45] -- Eric Webber on Beer Sessions Radio

"The proper glassware has an affect on the aroma and taste of the beer." [24:00] -- Marc Stroobrandt on Beer Sessions Radio