Nicole Taylor digs into vegetables with Deborah Madison on this week's installment of Hot Grease. Deborah recently authored the veggie-focused cookbook Vegetable Literacy, and is here to share some great recipes with Nicole's listeners! Tune in to hear why vegetables are a huge part of every diet, whether or not you are a vegan or vegetarian. Hear about corn's versatility, and how you can incorporate different corn varieties into your kitchen. Later, Nicole and Deborah touch on Southern peas, and how they can add earthy flavors to any meal. Hear about peas' origins in North Africa, and how they are used in many Mediterranean dishes. Peas, peanuts, asparagus, and more- you don't want to miss this week's Hot Grease! Thanks to our sponsor, White Oak Pastures. Music provided by The California Honeydrops.

"We all need vegetables- you don't need to call yourself a vegetarian, or a vegan. Vegetables are part of our world." [2:30]

-- Deborah Madison on Hot Grease

"The Runcible Spoon" is a food zine for the imaginative. In this interview, Nathaniel Coburn calls up Malaka Gharib, the creator of the publication to talk recipes, unfortunate cooking mistakes, and zine culture. Malaka has been making zines since she was fourteen years old; what initially attracted her to the medium? Hear about the number of food zines in the ether, and find out more about "The Runcible Spoon's" content. What's the zine scene like in Washington D.C.? Learn more about the DIY ethics of zine-making, and how self-promotion is often seen as antithetical to the cause. Hear Malaka talk about her upcoming, crowd-sourced event at the Brooklyn Zine Fest! This program has been sponsored by Whole Foods.

"Having your own zine is a great way to build a community for yourself and to find other like-minded people." [7:20] -- Malaka Gharib, The Runcible Spoon

On today's THE FOOD SEEN, Colby and Megan Garrelts, met during high dining in the Windy City, only to move back to Kansas City, Missouri, to open up bluestem, a redefining restaurant in the Midwest. Their established and progressive approach to food prophetically highlights their local farmers and purveyors, so much so, that bluestem: The Cookbook, is an homage. This program was sponsored by Hearst Ranch.

"It's sad that you can get Kraft macaroni in cheese in the grocery store easier than you can get produce that was grown down the street."

--Colby Garrelts of bluestem on The Food Seen