This week's featured chef on "Chef's Story" with Dorothy Cann Hamilton is winner of the James Beard Rising Star Chef award Christina Tosi of Momofuku Milk Bar. Baking is in Christina's DNA - and she explains how growing up studying mathematics and Italian ended up pushing her along her baking career. Hear how she went from baking late night at college to eventually going on to become one of the worlds most well respected and renowned pastry chefs. From Bouley to WD-50, Christina has seen all different sides of the culinary experience. Find out what ultimately brought her back to her passion - baking. Order from Milk Bar online here. This program was sponsored by Whole Foods Market.

"Sugar translated into energy for me - it always had."

"I'm resourceful by nature and while I love a hunt for a Fleur de sel it's about finding something in your cupboard and finding a way to give it a new creative life"

"What I love most about food is attaching to something and really 'getting' it."

--pastry chef Christina Tosi on Chef's Story

Are your children bored with breakfast? This week on Feeding the Future, Orianne Cosentino is joined in the studio by Bill and Claire Wurtzel of the new book Funny Food: 365 Fun, Healthy, Silly, Creative Breakfasts. Tune into this episode to hear how Orianne was inspired by the book to cook a fun, art-filled breakfast with her daughter in the "Toddler Test Kitchen". Find out how Orianne got her daughter involved in the prepping process, and how you can make breakfast with your kids. Later, Bill and Claire recount how these silly breakfasts came about, and why they began to photograph their culinary creations. Hear about the Wurtzels' cooking demonstrations and workshops, and the importance of healthy food in the school system. Healthy food powers growing minds; learn how to engage children and get them excited about nutritious food! This program has been sponsored by Hearst. Thanks to Takstar for today's music.

Today's Recipe: Whole Wheat Pancakes

(from the book Funny Food: 365 Fun, Healthy, Silly, Creative Breakfasts)

1 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1 egg, lightly beaten

1 cup low-fat buttermilk

2 tablespoons honey

• To make the batter, whisk whole wheat flour, baking powder, baking soda and salt in a medium bowl.

• In smaller bowl, combine egg, buttermilk and honey.

• Make a well in the dry ingredients and stir in egg and buttermilk mixture. Allow batter to rest for a few minutes.

• Preheat griddle to 375 degrees or set a nonstick fry pan to medium high heat.

• Drop batter by 1/4 cupfuls on to the griddle or pan.

• Cook until the edges begin to dry and bubbles appear in the pancakes. Flip and cook for 1-2 minutes more.

Makes 8 pancakes.

Hang out with Patrick Martins and Zachary Kell of Community Food & Juice on a relaxed and fun episode of The Main Course. Patrick and Zach are friends that recently took a trip down to Kansas to visit some Heritage farmers, and the two recount that trip and the inspirations they found there. Learn about how Zach, an Indiana-born chef, manages the kitchen at Community Food & Juice in uptown NYC and where he sources their excellent ingredients from. Get an inside perspective on sustainability, food and management from a guy who knows how to maintain high standards and do right by everybody he works with. This program was sponsored by S. Wallace Edwards & Sons.

"The most eye-opening thing to see was [Frank Reese's] poultry farm. He was an anesthesiologist, so the guy has serious ethical training and bringing that into how he raises poultry is [incredible]. Giving the animals the best life they can have is really what it's all about." [24:00]

--Zachary Kell of Community Food & Juice on The Main Course