Nicole Taylor is back to report on her experiences at the Melbourne Food & Wine Festival! Tune in to hear Nicole talk about the coffee culture in the Australian city, as well as the prevalence of re-purposed shipping containers in Melbourne. Later, Nicole plays an interview with food historian Auntie Carolyn Briggs about Aboriginal cuisine, and the parallels it shares with Southern food ways. Learn about Carolyn's rediscovery of indigenous food, and how it connects her to her roots. Nicole also interviewed chef Sean Brock down under! Listen in to hear Sean talk about West African influence on Charleston food, as well as the rich food culture in South Carolina. Don't miss Nicole's Australian recap; check out this installment of Hot Grease! This program has been brought to you by Fairway Market.

"We're the unseen people- particularity in Victoria- because it was first impacted by colonization." [10:00]

"I found more of that 'bush' way of life, and wondered why it wasn't be honored. Part of connecting with family is having that feast, whether it be rabbit, mutton, or Johnnycakes." [13:00] -- Auntie Carolyn Briggs on Hot Grease

"That's what's so fun about living in Charleston- we have such a unique culture, and I'm still trying to figure it out!" [20:10]

"West Africa- that's the foundation of Southern cuisine. Even the agricultural techniques reflect West African roots." [25:30]

-- Sean Brock on Hot Grease

A bar and restaurant that gives all of its profits away doesn't sound like a good business model. But on today's episode of Good Food with Daniel Meyer, Nick Vilelle is talking about how he is doing just that with his Washington D.C. 'philanthropub', Cause. Tune in to hear how Nick and his business partner figured out a way to create a bar and restaurant that donates its profit margins to charitable organizations. To what organizations does Cause give donations, and who decides where they donate? Hear why Cause also finds it important to focus on quality and service in addition to their philanthropic endeavors. Nick's background in non-profit work didn't prepare him for the restaurant business; who helped Nick on the restaurant-side of the business? Have any other bars or restaurants taken up Cause's model? Find out all of this and more on this installment of Good Food! Thanks to our sponsor, Hearst Ranch, and thanks to The California Honeydrops for today's music.

"At the end of the night, you get the bill and decide what charitable organization the profits from your meal go to." [8:20]

-- Nick Vilelle on Good Food

We're talking food writing and coffee education on this week's installment of The Morning After. Jessie Kiefer and Jen Tullock relay an excellent "Front of House" segment, and chat with food writer, producer, and private chef Julia Turshen. Hear about Julia's recent collaboration with Gwyneth Paltrow in the form of a book called It's All Good. Hear about the research involved in writing the book, including drinking with Mario Batali and Mark Bittman. How did working with Gwyneth change Julia's opinions about health and wellness? Later, Erin McCarthy of Counter Culture Coffee helps Jessie and Jen with their coffee problems. Why does soy milk coagulate in certains brews? And what are the differences between the different types of iced coffee? Hear how Erin won the 3rd annual U.S. Brewers Cup! Find out what's on the menu at Chardonnay's for Grandma's 90th birthday! This program has been sponsored by Whole Foods. Thanks to Obey City for today's music.

"The ratio that we used is based on a ratio developed by the United States government during World War II, when the government was sending out packets of coffee to their troops." [25:45]

"Brewing a whole cup of coffee and then icing it down tends to not only water it down, but leaves a bitter aftertaste." [28:00]

-- Erin McCarthy on The Morning After