This episode of Taste Matters is not for the squeamish! This week the topic is blood, as guest host Izabela Wojcik gets bloody delicious with guest Brad Farmerie of Public, Saxon + Parole & AvroKO. Tune in as they discuss why game, organ meats, ofal and blood gets chefs so excited and why it will always be a secret handshake amongst the food elite. Why are these foods considered taboo? How does whole animal cooking promote sustainable eating? Is a pig blood popsicle really something you want to eat? Find out why the answer is YES on a bloody good edition of Taste Matters. This program was sponsored by Hearst Ranch.

"Once you understand the chemical makeup of blood, cooking with it becomes much easier"

"Blood will never be trendy. It will always be the secret handshake amongst chefs and food people."

--chef Brad Farmerie on Taste Matters

This week's installment of The Morning After features comedian Jenn Tullock and Pam Stubbs of Tertulia as guest hosts; welcome, Jenn and Pam! The episode begins with Jenn doing some dramatic readings of Yelp reviews of some anonymous restaurants. Later, Jenn and Pam check in with Anne Saxelby, co-founder of Saxelby Cheesemongers. Hear about how Anne decided to leave the art world and follow her heart to become an advocate and distributor of fine American cheeses. Tune in to hear about Anne's future plans for Saxelby Cheesemongers, as well as her reaction to becoming the sole purveyor for one of Daniel Boulud's restaurants. Later, Jenn and Pam are joined by Mary Zayaruzny, the manager at Public. Listen to Mary dish about the new cocktail bar, The Daily, as well as her honoree status in Zagat's 30 Under 30. Finally, The Morning After's regular host, Jason Colucci, calls in to talk about his vacation and check in on the show. This episode has been brought to you by S. Wallace Edwards & Sons.

"Making cheese is a lot like being in a painting studio. You spend 8 hours there or more, and you're doing very tedious, repetitive, meticulous things. At the end of it, you get this thing that is edible and delicious, and everyone can judge for themselves whether or not they like it." -- Anne Saxelby on The Morning After

Bottled cocktails, cocktails on tap, and a drink list that changes daily! These can all be found behind the bar at Saxon & Parole under the direction of Naren Young, who is this week's guest on In the Drink. Tune in as he talks to host Joe Campanale about the forward thinking bar program he runs at the Lower East Side establishment. Find out how he found his passion for making drinks growing up in Australia way before he was legally able to drink. Hear about some of the other interesting drink programs in the other AvroKO Hospitality Group restaurants, and find out why gin and grappa are especially of interest to Naren. This program was sponsored by The International Culinary Center.

"I was studying cocktails a long time before I could legally make them." [03:00]

"In terms of a cocktail list - the most important thing is to figure out who your audience is." [16:00]

"Chef's change their menu every day at a restaurant - why can't bars?" [20:00]

--Naren Young on In the Drink