Patrick talks news with Andrew Field of the Taco Truck, Chef David Schuttenberg of Cabrito in NYC and Michael Antocci distributor and trendsetter in Los Angeles, California.

On this installment of It's More Than Food, Michel Nischan talks with Karen Washington, Maria Hines, and Dorothy Hamilton- all advocates for women within the realm of food. Karen Washington is a community activist and co-founder of Black Urban Growers. As a community gardener and board member of the New York Botanical Gardens, Karen has worked with Bronx neighborhoods to turn empty lots into community gardens. Maria Hines is the owner and chef of Tilth, Golden Beetle, and Agrodolce in Seattle, and an supporter of local farms and sustainable practices. Dorothy Hamilton is the founder and CEO of the International Culinary Center, a culinary institute with campuses in New York, California, and Italy, where students learn all ranges of culinary technique. In this episode, we explore the backgrounds of each of these renowned members of the food industry, and the history behind women in the food movement. Each guest also gives us a current update on their work: Karen expresses her desire to sit down with the community and create a healthier food system for the city, Maria aims to build a society aware of healthy, sustainable foods, and Dorothy talks about teaching her students about building a restaurant that is focused on being on responsible, sourcing locally, and supporting the mid-size farm movement. Tune in for another remarkable episode! As always, thanks to Wholesome Wave for presenting today's program. Thanks to Four Lincolns for today's musical break.

"In this urban farming movement, women are out there in the trenches... Women are leaving the kitchen and going back into the field to really connect to where their food is coming from." [4:45]

"If we're talking about a food system that's sustainable and accessible for all, then the doors must be open for all." [16:05]

-- Karen Washington on It's More Than Food

"As the woman head of this school, I have always seen about 50% of our student body comprised of women, and pastry classes have always been 80-90% women." [12:50]

"What we want and expect from young chefs today is responsibility." [45:00]

-- Dorothy Hamilton on It's More Than Food

"The best flavors are coming from local, sustainable agriculture. When I opened my restaurant, I knew that had to be a part of my mission statement." [19:45]

-- Maria Hines on It's More Than Food

This week on Beer Sessions Radio, Jimmy Carbone is joined by several Long Island brewers. We've got Mark Burford of Blue Point Brewing Co., John Liegey and Greg Soroski and of Greenport Harbor Brewing Co., Paul Dlugokencky from Blind Bat Brewery, and beer blogger Niko Krommydas. Hear Mark's wild start in brewing- hiding from the "ice mob" and killing hundreds of Long Island trout. Hear about some famous Long Island beers, from Blue Point's Toasted Lager to Greenport Harbor's Maibock. Listen to these Long Islanders' local beer pride, and the difficulties starting a brewery of any size on Long Island. Tune in to hear about these different brewing companies deal with their brewing waste- spent grain and "gray water". This episode has been brought to you by GreatBrewers.com.

"So as soon as the shotgun goes off at ten thousand feet, I've got this ringing and explosion going around my head with the nitrous and everything...and I said to myself, 'I have to recreate this in a beer."

"Breweries are 'green' by nature...everything that goes in, goes out." -- Mark Burford on Beer Sessions Radio

"We're in a space now where we're able to make the beers we want, we're making them where we want to make them, and Long Island is the place we choose." --John Liegey on Beer Sessions Radio