A bar and restaurant that gives all of its profits away doesn't sound like a good business model. But on today's episode of Good Food with Daniel Meyer, Nick Vilelle is talking about how he is doing just that with his Washington D.C. 'philanthropub', Cause. Tune in to hear how Nick and his business partner figured out a way to create a bar and restaurant that donates its profit margins to charitable organizations. To what organizations does Cause give donations, and who decides where they donate? Hear why Cause also finds it important to focus on quality and service in addition to their philanthropic endeavors. Nick's background in non-profit work didn't prepare him for the restaurant business; who helped Nick on the restaurant-side of the business? Have any other bars or restaurants taken up Cause's model? Find out all of this and more on this installment of Good Food! Thanks to our sponsor, Hearst Ranch, and thanks to The California Honeydrops for today's music.

"At the end of the night, you get the bill and decide what charitable organization the profits from your meal go to." [8:20]

-- Nick Vilelle on Good Food

Take a trip to Kanazawa, Japan this week on Taste Matters as Mitchell Davis is joined by Shin Takagi, chef of Zeniya Restaurant in Japan and Vice President of Japan's Young Chef Organization. Chef Shin explains the concept of Kaiseki, a traditional multi-course Japanese dinner that most closely resembles Western haute cuisine. From hyper-seasonal ingredients to close attention to service and presentation - Shin makes sure that no detail is lost in his multi-course carefully balanced approach to food. Discover how cultures intersect through Kaiseki and what values Shin holds closely in his cooking and restaurant design. This program was sponsored by The International Culinary Center.

"I think of seasons not split in four, but in twelve. Early, middle and late seasons are all different." [07:12]

"If you want to participate in a [Kaiseki] tea ceremony - you should expect to be there for at least 5 hours." [03:35]

"Now if you say the word 'umami', more Americans know about it than the Japanese." [05:08]

--chef Shin Takagi of Zeniya Restaurant on Taste Matters

This week U Look Hungry goes truffle hunting with young entrepreneur (he's 19!) and truffle tycoon Ian Purkayastha who founded Tartufi Unlimited and PAQ Importers. Ian talks to host Helen Hollyman about how he got the collecting bug at a young age-- first with gems and then importing truffles from Europe at age 15. Tune in to learn about what it is exactly about truffles that makes people go crazy and why chefs will spend up to $5000 for a pound for them. Find out how truffles are foraged, and the complex process that it takes to get them from Europe to New York given that they only have a shelf life of four days. For any person who wants to start their own business or has an entrepreneurial spirit this episode is not to miss! This episode is sponsored by Hearst Ranch.