From the farm, to tables across the country! Farmer Lee Jones is Erin Fairbanks' guest on this week's installment of The Farm Report. Tune into this episode to hear Farmer Jones talk about the mission of Chef's Garden, and why it's important to grow food that chefs prefer in the kitchen. Hear about the heirloom varieties that Farmer Jones grows at Chef's Garden, and why it's necessary to grow certain crops to boost nutrient levels in the soil. Find out what celebrity chefs purchase from Farmer Jones, and why he harvests at eight different plant growth stages. Listen to Farmer Jones speak to the power of seasonality in terms of nutrition! This program has been sponsored by Seersucker/Nightingale 9.

"If you work in harmony with nature instead trying to outsmart it, the results can be incredible." [11:00]

"Chefs have taught us that at every stage of a plant's life offers something different to the plate." [26:30]

-- Farmer Lee Jones on The Farm Report

This week on Chef's Story, Dorothy Cann Hamilton sits down with acclaimed Austrian born chef Kurt Guenbrunner of the Michelin-star restaurant Wallse. Hear about his memories of garden fresh cooking in Austria and his experiences working under David Bouley at various restaurants. Kurt explains why the concept of "gesamtkunstwerk" , or how elements play together, is at the heart of what inspires him. From art and architecture to music - find out what makes Kurt's cooking and restaurant design stand out from his contemporaries. Learn more about the importance of water in the 21st century, and why minerals are so important for your health. Get an inside look into the Austrian way of life on a warm and inspiring episode of Chef's Story. This program was sponsored by Whole Foods Market.

"The biggest compliment I ever got for my food was when Bill Grimes said 'New York never knew about Austrian food and now we can't live without it!' "

"If you do the right thing - the right thing will happen to you."

"All my restaurants need to have a connection to art and architecture. It's what I call gesamtkunstwerk - when all the elements play together."

"The only difference between my restaurants and my house is that there's money involved in my restaurants."

--chef Kurt Gutenbrunner on Chef's Story

This week's episode of The Main Course finds Patrick Martins contemplating food trends. From importing cheeses to nose to tail butchery - Patrick talks about the relative age of the good food movement in the United States and its future. Patrick calls up Jason Neve, Executive Chef at B & B Ristorante, Enoteca Otto Pizzeria, and Carnevino in Las Vegas, Nevada. Tune in to hear about the typical guests at Jason's restaurants, and how the Las Vegas food scene differs from New York's. How are Mario Batali's dishes received out west? Later, Patrick talks with Liz Clarke of Bubby's in Tribeca. Liz recently traveled to Berlin, Heidelberg, Prague, and Strasbourg; tune in to hear which cities had the best regional cuisines. Patrick and Liz also discuss how World War II has scarred Germany, and the Germans affinity for curry. Learn more about European cooking, and how it influenced food in the New World. This episode has been brought to you by S. Wallace Edwards & Sons.

"Just like chefs are trying to make the best dishes possible, the farmers we buy from are trying to make the highest quality meat." [12:07] -- chef Jason Neve on The Main Course

"American food stems from German food. I'm just shocked... I'm definitely trained by a German chef where everything was just German sauces and fat. [32:38] -- Liz Clarke on The Main Course