Alan Watts and Gennaro Pecchia are the Men Who Dine and their mission is to bring you inside the best and most authentic restaurants, bars, lounges and all things food related in their own unique way! They are not conventional restaurant critics, but rather, they are an underground foodie force – connecting with chefs, restaurants and events through social media, word of mouth and lots and lots of meals.

The world is now in the midst of a foodie revolution. The Men Who Dine text and tweet mid-meal, snapping endless pictures of their food, sharing the sights, sounds, smells and tastes of what they are eating and where they are eating it. Traditional dining experiences are simply passé. The Men Who Dine are a product of this new food revolution and they have transformed it into a cult following. Passion is the name of their game. They are professional eaters in a world of amateurs. Today, their opinion is sought after by thousands.

So what do they do? They actively seek out the greatest in food and eat their way through restaurants and events around the country. Each has a culinary background and are hooked up with and hooked into the best and brightest in food culture to inform their audience where the best eats are. If a restaurant makes it on their list of “Where We Dine,” it is certainly not to be missed!

Tune into this HRN Community Session to hear Alan Watts and Gennaro Pecchia talk with Mississippi pitmaster Garry Roark of Ubons Barbecue. Hear about the camaraderie between all of pitmasters from different regions at the Big Apple BBQ. Hear about some of the awards Ubons has received at Memphis in May, and learn what makes Ubons Sauce so special. From pulled port to brisket, Garry does it all! Tune in to hear more from Garry and Men Who Dine! This program has been brought to you White Oak Pastures.

Why is flavor neglected when considering flour? This week on Meet Your Maker, Rachel Wharton and John Taggart are joined in the studio by Bob Klein of Community Grains and Olivetto in California. Community Grains offers whole grain flours, pastas, and polenta. Tune in to hear Bob talk about the development of corn varieties across continents, and how whole grain wheat provides not only nutrition, but full flavor. Why are wheat varieties often not considered in the professional kitchen for their flavor and specific purposes? Tune into this episode to hear Rachel, John, and Bob talk about how grain processing has potentially affected gluten intolerance. This program has been sponsored by Cain Vineyard & Winery.

"Farmers are victims of commodity markets. Every farmer wants to get out of the commodity business." [8:45]

"If you're a cook, and you're looking at wheat as a component of a dish- how do you create a vocabulary for those flavors?" [15:00]

-- Bob Klein on Meet Your Maker

Patrick and Katy speak sourcing and cheese with Steve Jenkins of Fairway Market, Cruz Goler of Lupa and Nikki Rose.