Robin Burger and Hot Bread Kitchen are teaching baking and management to women from immigrant communities. On this installment of Good Food, Daniel Meyer calls Robin, the Business Development Manager of Hot Bread Kitchen. Tune into this episode to hear about Robin's background in economics, and how she got involved with the non-profit world. How does the organization take traditional recipes and use them to turn immigrant women into highly employable workers? Learn about Hot Bread Kitchen's dedication to local ingredients and sustainable economic practices. Why are women infrequently seen in restaurant kitchens? Find out the stories of some famous Hot Bread Kitchen alumni, and find out how you can support the organization! Thanks to our sponsor, The International Culinary Center. Thanks to The California Honeydrops for today's music.

"The primary way we can train more people is to sell more bread." [11:20]

"We are graduating women that just aren't artisan bakers, which is role that is highly demanded... we're training in management skills, as well." [20:00]

-- Robin Burger on Good Food

Fast food on The Farm Report? On this week's episode, Erin Fairbanks is joined in the studio by Joshua Brau of Chipotle to talk about 'Food with Integrity'. Tune in to learn about the restaurant chain's stance on GMO crops, and how they are working to remove them from their menu. Why did founder and CEO Steve Ells decide to source his pork sustainably? Find out how availability and price dictate the amount of organic beans and vegetables that Chipotle can purchase. Find out how the consistency of certain products proves to be a problem for an alternative fast food company like Chipotle. What is Chipotle's stance on animal genetics? Find out on this week's episode of The Farm Report! Thanks to our sponsor S. Wallace Edwards & Sons, and thanks to Pamela Royal for today's musical break.

"90% of the corn produced in this country is a GMO crop." [8:05]

"If we can't find pork that was raised without sub-therapeutic antibiotics and in humane conditions, we just won't serve pork." [11:55]

"Fast food is an important component of the food landscape, and I don't think it's going anywhere... We're proving that fast food can be cooked in the restaurant, and that you can use good ingredients." [25:10] -- Joshua Brau on The Farm Report

Cleveland’s own Chef Jonathon Sawyer is a homegrown food rockstar, and he's joining Michael Harlan Turkell on today's THE FOOD SEEN. His restaurants and ventures, The Greenhouse Tavern, Noodlecat, Brick & Mortar Pop-ups, Sawyer’s Street Frites at Browns Stadium, Tavern Vinegar Co. have turned his city into more than just the location for the Rock & Roll Hall of Fame, it’s now a budding destination for cuisine in the Cuyahoga County as well. Burn on, big river, burn on. Today's program has been brought to you by S. Wallace Edwards & Sons

"The better your cooks are, the better your bowls of pasta will be. It's elementary." [7:00]

"Carbon zero is the goal and anything we have to do to reach that goal is fair game." [20:00]

"Anywhere you would use a lime or a lemon - try using vinegar." [29:00]

-- Johnathon Sawyer on THE FOOD SEEN