Linda talks with Mitchell Davis, Vice President of the James Beard Foundation about the Worlds 50 Best Restaurants and the James Beard Awards.

This week on Snacky Tunes, Darin Bresnitz is once again joined by guest co-host Travis Hayden. They're in the studio with Mitchell Davis of the James Beard Foundation, and music journalist John Norris of Noisevox and formerly of MTV News. Tune in to hear about the upcoming James Beard Awards, the increasing quality of food across the United States, social media's effect on cooking culture, and some of the parallels between cooking and music. John Norris talks about his time at MTV, his new work on Noisevox, and his thoughts on Fiona Apple's comeback. Tune in to hear John talk about the dichotomy between the constant need for new music and the prevalence of band reunions. Also, hear about John's involvement with PETA, and his beliefs about vegetarianism and veganism. This episode was sponsored by Edwards.

"I beleive there's a craft to cooking, I don't think it's just shopping...you go to a restaurant and you see a chef's who is 27 years-old and they're cooking their heart out." --Mitchell Davis on Snacky Tunes

"We want 'new, new, new' [music] - but we can't break away from our nostalgia." -- John Norris on Snacky Tunes

This week on The Main Course, Patrick & Katy start the show by celebrating the life of the late Ig Vella, renowned cheesemaker and food activist, with Gary Edwards. Later on, Mitchell Davis, Vice President of the James Beard Foundation, discusses everything from the award selection process to the importance of hospitality in the restaurant industry. Finally, radio history is made when four back kitchen chefs from Union Square cafe drop by the studio and give a behind-the-scenes look at the back of the house lifestyle. Learn why line cooks and sous chefs are the unsung heroes in the culinary world. This episode was sponsored by S. Wallace Edwards & Sons. For more information visit SurryFarms.com.