The idea for Sprout Urban Farms germinated in 2009 when a citizen approached Jeremy Andrews (far right), a community organizer, about helping him start a community garden. After news spread throughout the city about the possibility of a new community garden, others expressed interest in community gardening. To better gauge the interest throughout the city, a like minded group of people decided to hold a community forum on community gardening. Attendees of the forum decided to collectively work on several issues and projects for that year. It was at that most wonderful gathering of over 100 citizens from all corners of our county, that Sprout Urban Farms was born. For nearly two years, Sprout Urban Farms was a completely volunteer-ran, and unfunded organization of really cool people with all kinds of creativity, vision, and the drive to ACT towards accomplishing our goals. In the spring of 2011, the Fair Food Network granted Sprout Urban Farms its first large sum of monies to continue our work in Battle Creek, Michigan. That funding was followed by funding from the Battle Creek Community Foundation. Now with funding, the organizer who helped develop Sprout, became its Executive Director. Under the direction of Mr. Andrews, Sprout has continued to garner regional and national attention for our work in improving food access and making our city that much better. This episode has been sponsored by Hearst Ranch.

"If you're successful at community organizing, the community doesn't need organizing anymore. Everyone is then a community organizer." [19:05] -- Jeremy Andrews on Greenhorn Radio

This week Jack Inslee talks with Ben Flanner about this week's update from the Brooklyn Grange Rooftop farm. Ben's getting ready for their kale and swiss chard to sprout, and talks about digging growing beds at their Northern Blvd. farm in Queens. Get ready because his flock of chickens is due to arrive and he welcomes everyone to come by and say hello!

Dashi, kombu, tamari- these are Sean Heller's secret ingredients at Momofuku Noodle Bar! This week on The Main Course, Patrick Martins sits down with Sean, the Chef De Cuisine at Momofuku Noodle Bar, to talk soup. Hear Sean dish on his humble beginnings in Rhode Island kitchens at the age of thirteen. Hear how a few simple ingredients can create such a powerful flavor in ramen soups. Listen in to hear Sean talk about the importance of concepts in the kitchen, and how borrowing from different cuisines can lead to unique meals and tastes. How did traveling in Italy alter Sean's outlook on cooking? Later, Patrick checks in with Larry Bokal of Cannonball Express. Tune in to hear Larry and Patrick discuss winter weather and how it affects the trucking industry. This episode has been brought to you by Whole Foods.

"Ramen is not just soup that comes out a package- there's work that goes into it." [6:25]

"I never thought I would be learning to make ramen. Now, four years later, I'm still learning." [14:00]

"One of the most important ingredients that goes into food is love." [17:40]

"America is a melting pot, and it was only a matter of time before that aspect made its way to the food." [25:45]

-- Sean Heller on The Main Course