With the 2012 Summer Olympics starting tomorrow in London, JoAnn "Flash" Fleming is here to analyze the cost of the games on this week's Flash Talks Cash! Co-host Andrew Newman calls in for today's episode, and shares some of his thoughts about the benefit of redistributing television broadcasts, as well as the nature of amateur athletics. How much did it cost to build the Olympic Stadium in Stratford, London? And what percentage of funding comes from the International Olympic Committee? Well, Flash has all the numbers for you, and they might not be what you expect. Other topics include the financial considerations of the Olympics versus those of the World Cup, and the economic boost that London hopes the event will bring to the city and the rest of England. Today's episode has been brought to you by S. Wallace Edwards & Sons.

"There's the thought, 'What are we gonna do with these buildings after the Olympics are over?' That's part of the process- what can we change or convert this Olympic Stadium into [to make it profitable]?" -- JoAnn "Flash" Fleming on Flash Talks Cash

"There are 204 countries competing in the Olympics this year. That's a lot of markets for NBC to redistribute their rights and their feed to." -- Andrew Newman on Flash Talks Cash

This week on Chef's Story, host Dorothy Cann Hamilton is joined by Paul Liebrandt, British-born acclaimed chef of Corton in NYC and subject of the film "A Matter of Taste". Hear all about Paul's unexpected journey into the food world, from working with Marco Pierre White to Raymond Blanc at Le Manoir aux Quat' Saisons to Pierre Gagnaire and eventually becoming a chef in his own right at 24 years old at Atlas in NYC. Find out how his father's military instincts and values helped shape Paul's work ethic in the kitchen and how he had to overcome many different cultural and communication gaps along his culinary journey through Europe. Paul also shares his thoughts on some modern gastronomy trends and the careers of Ferran Adria and Rene Redzepi. This program was sponsored by Cain Vineyard & Winery.

"My father instilled in me that if you want to do something at the very best level, you have to aim for the very best and give more than the guy next to you."

"When I went to Paris, the hardest part wasn't the cooking - it was the language barrier."

"I'm still finding my voice as a chef and individual. You never stop learning."

--chef Paul Liebrandt on Chef's Story

On this installment of Meet Your Maker, Rachel Wharton sits down with Mark Ramadan and Scott Norton of Sir Kensington's Gourmet Scooping Ketchup. Tune in to hear Mark and Scott talk about their idea for an alternative, gourmet ketchup while studying at Brown University. A lot of research went into making this gourmet ketchup; hear about the impetus for this undertaking, and why it proved to be difficult to create a place for gourmet ketchup in a Heinz-dominated market. Why is ketchup loved by so many? Mark and Scott talk about how ketchup covers all ranges of tastes- from sweet to tart. Hear about ketchup's history in the 1500s and why Mark and Scott created the Sir Kensington character. This episode has been brought to you by Edwards.

"Part of what ketchup means to people is the experience of the bottle. It is seeing the certain flow of the actual ketchup itself and the viscosity. I think one of the things we really hit on is how we can be different just different enough from the ketchup that people are used to, but people will still call it ketchup. Putting it in the bottle at a restaurant immediately communicates, 'OK, this can be called ketchup,' because it comes from outside the kitchen." -- Scott Norton on Meet Your Maker