This week on The Morning After, Jessie Kiefer relays an interesting, drunken Front of House segment to start off the episode. Later, she sits down with chef Ned Elliott of Foreign & Domestic in Austin, Texas. Tune in to hear Jessie and Ned discuss the Austin food scene, and the growing number of chefs that are doing interesting things in the kitchen. Ned also talks about the Texas climate, and how that allows for a different type of seasonal cooking than that of New York City. Learn about Ned's introduction to the culinary world, and how Southern foods like beef tongue and country ham influenced his cooking style. Later, Ryan Butler, pastry chef at Highlands Restaurant Group, comes into the studio to talk about his experiences on Martha Stewart Radio and stoner food. Learn about the role of precision in pastry, and hear Ryan's opinions on food mileage. Finally, Jen Atari stops by to tell everyone what's on the menu at Chardonnay's! This episode has been brought to you by Whole Foods Market.

"My philosophy on food: I like a big bowl of food, but with clean flavors." [14:05] -- Ned Elliott on The Morning After

"If you have those basic ratios and recipes, your [pastries] should turn out pretty well." [26:30] -- Ryan Butler on The Morning After

This week on The Main Course Patrick and Katie take a look at some folks who have rejected a broken food distribution network and created their own. Scott Boggs of The Breslin stops by to describe his past as a butcher ("before it was cool") and how he's currently benefiting from growing food locally and selling it at NYC restaurants. Liza Shaw of A16 in San Francisco speaks on how they've taken the ideas of local sourcing and seasonal menus from Italy to the West Coast, and why their customers are coming back to try new things. Finally Daniel Imhoff, Editor of "CAFO: The Tragedy of Industrial Animal Factories" calls in to talk about why we need to fight back against industrial feed lots with anti-biotics legislation, local farming, and realism about the devastating health consequences of factory farmed animals. This episode was sponsored by Fairway: like no other market.

Photo 1: Breslin on W 29th St. in NYC, Photo 2: Liza Shaw of A16 Restaurant in San Francisco, Photo 3: "CAFO: The Tragedy of Industrial Animal Factories", edited by Daniel Imhoff

You think you know pie? Discover Pie Corps on this week's episode of Hot Grease, as Nicole Taylor is joined by Cheryl Perry and Felipa Lopez, the women behind Pie Corps, a savory & sweet hand made pie company in Brooklyn. Hear what makes their pieunique, as they discuss their savory and sweet pies, and explain why savory sometimes escapes the American palate. Find out how they went from a stand in the New Amsterdam Market to a shop in Greenpoint, and hear about some of the new delicious items they have in store for the coming months! This program was sponsored by Whole Foods. Music provided courtesy of The California Honeydrops

"We started the business thikning we were just going to do savory pies, then we realized Americans don't really know pie the way Europeans do." [7:30]

"We don't think there should be any guilt around eating pie." [16:00]

-- Cheryl Perry of Pie Corps on Hot Grease