This week on Taste Matters, Mitchell Davis is joined by two bellwethers in the sustainable food movement, Joseph McIntyre of Ag Innovations & Karen Karp of Karp Resources. Together, they have a detailed discussion about what's wrong with our food system and how we can make tangible improvements in the near future. They also discuss the importance of money and media as they relate to the way we eat. The show acts as a preview to the James Beard Foundation Food Conference: How Money And Media Influence The Way America Eats, taking place on October 12 and October 13, 2011.

This week on The Farm Report, Heather and special co-host Michaela Best spoke to Dave Romanelli, Yahoo's Wellness Expert and proponent of blurring the boundary between the good food movement and the practice of yoga. Romanelli, or "Yea Dave", gives seminars and writes books extolling the virtues of aligning the worlds of yoga and eating sustainably and intelligently. Tune in for his advice on how to stay happy and healthy without being some sort of food snob. This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef grazing on the beautiful coast of San Simeon, CA.

Slow it down, and tune into this week's episode of Hot Grease! Nicole Taylor starts off the show by talking about some recent articles that feature women in the kitchen. Are women underrepresented in the restaurant world? Later, Nicole talks with Anthony Fassio, Board Chair of Slow Food NYC. Tune in and find out Slow Food's focus in the city, and how they're supporting gardens and restaurants citywide! Joe Dobias of Snail of Approval restaurants Joe Doe and Joe Dough joins in on the conversation and talks about the need for good, healthy, and local food in areas like the South Bronx. Listen in to find out how Joe hopes to influence larger corporations to infuse Slow Food ideas into their business models. Finally, Nicole wraps up the show with a Type and Tell segment with Ramin Ganeshram. Learn about Ramin's involvement with the restoration of an old oyster fishing boat in Long Island! This program has been brought to you by White Oak Pastures, and music has been provided by The California Honeydrops.

"I can work with one animal at a time with one purveyor. I can be a lot 'slower' than many other restaurants." [15:10]

"We have a really individual approach, and I think that's what is catching on more than anything." [20:50]

-- Joe Dobias on Hot Grease