Diane Stemple debuts as guest host on this week's episode of Cutting the Curd! Diane is speaking with Aaron Foster, the Head Buyer for Murray's Cheese about the affect of Hurricane Sandy on the New York City cheese business. Tune into hear Diane and Aaron recount the events of the storm, and how the various Murray's spaces in the West Village, Grand Central, and Long Island City fared in the weather. Aaron tells his story from the night of the storm; hear how Aaron waded through waistdeep water through Greenpoint to check on product! Hear about the storm's aftermath, and the damage to the Murray's warehouse. How was Murray's able to band together and save 8 tons of cheese? Find out on this episode of Cutting the Curd! This episode has been brought to you by Hearst Ranch.

"To their credit, almost all our staff came in- by foot, car, or bike- they came from almost every borough to help clean up at Bleecker Street." [19:00]

-- Aaron Foster on Cutting the Curd

Star chef Fabio Trabocchi comes by The Mr. Cutlets show this week to talk about the Italian Restaurant inferiority complex, and what it would take for a trattoria to receive four stars.

Mitchell Davis is joined by food writer, author and director of the Experimental Cuisine Collective, Anne McBride on this weeks episode of Taste Matters. Tune in as they discuss the state of national cuisine of America and how perceptions change over time. Find out how through her work, Anne facilitates knowledge exchange and collaboration between chefs and helps further the art of gastronomy. From history to fusion, learn more about how culture and cuisine intersect. This program was sponsored Fairway Market.

"If we keep thinking of hamburgers as American food, i don't think we'll be able to take the step forward in [identifying] a national cuisine."

"Rejecting sustainability as a chef is the equivalent of trashing the hotel as a rock star."

--Anne McBride on Taste Matters