Ever wonder what the fuss about Meatless Mondays is all about? Well find out on this week's episode of Hot Grease as Nicole is joined by author of The Meat Lovers Meatless Cookbook, Kim O'Donnel. Kim talks about creative ways to get meat lovers to respond to meatless dishes, why canning has become such a craze and how Twitter can be such a powerful tool to spread your ideas. Tune in for some Easter & Passover tips! This episode was sponsored by Hearst Ranch. For more information visit HearstRanch.com

This week on Hot Grease Nicole talks Turkey Day with some twists on common Thanksgiving treats. She reaches out to the Food Culturist Twitter and Facebook networks for some tips on spicing up cranberry sauce, how to come up with an uncommon hostess gift, and non-turkey centered T-day ideas like a day-after Seafood dinner or roasted duck. Plus we take a look back at Stacey West's tips for Thanksgiving etiquette. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919

This week Cutting The Curd sees another installment of its State of Cheese series and this time hosts Anne Saxelby and Sophie Slesinger are off to the Sooner State, a.k.a. Oklahoma. First they chat with Suzy Thompson and Steve Reynolds of Forward Foods about how they are bringing the gospel of good cheese and local dairy to the communities of Norman and Oklahoma City and how social media fits into their mission. Later on Matthew Burch of Oklahoma's Urban Agrarian tells us about his unique position in his state's food world as a local food distributor. Go behind the scenes and learn everything from how he uses bio diesel to run his delivery truck to how he plans his routes. This episode is sponsored by Fairway Market.

"I started working at a bank, and it just wasn't the ideal fit for me...The idea of opening our own business really appealed to me."

--Suzy Thompson on Cutting The Curd

"I didn't come in with a PhD. in local food distribution just a passion."

--Matthew Burch on Cutting The Curd