Con Ed is looking for 100 relief workers in the 5 boroughs to assist with traffic coordination for $25.99/hour. We spoke to Marissa Lipton, a technical recruiter at Nesco Resource, about the need for relief workers as soon as tomorrow.

To help, email us: info@HeritageRadioNetwork.org

This week on Snacky Tunes, Greg Bresnitz is joined in the studio by Adam Kolesar. But Adam's not here to talk about tiki drinks! Adam works with The Brooklyn Feeding Academy, an institution that helps young children overcome feeding difficulties and disorders. Hear how an inability to distinguish food textures can cause some children to perceive certain foods as a threat! How does Adam help children cope with their maladaptations? Freelance Whales come back to Snacky Tunes and play some of their new songs live in the studio! Tune in to hear the band talk live sound troubles, favorite tour mates, and their sophomore record! This program has been brought to you by Tekserve.

"It's hard for people in this community who love food to identify with others who look at food as a potential threat." [8:45] -- Adam Kolesar on Snacky Tunes

"It's so inspiring when you surround yourself with great bands. Sometimes their influence comes in passively." [46:00] -- Freelance Whales on Snacky Tunes

This week on The Main Course, Patrick takes listeners to San Francisco with three very important players in the sustainable food movement out West. Hear from Shelley Lindgren, Chef David Taylor of A16 Restaurant & Kip Ramsey, farm to table coordinator of Farmstead. Find out how Bay Area dining differs from The Big Apple and discover what it takes to run a successful Southern Italian food and wine program. Sicilian wine and southern dishes may have been overlooked 20 years ago, but the team at A16 has helped dramatically change the perception of this regionally driven cuisine. This program was sponsored by Cochon555.

"As somebody once told me, the most important ingredient is often the one you leave out."

--Chef David Taylor of A16 Restaurant on The Main Course

"The hospitality you get in Italy is something we try to re-create at A16. It's our interpretation at being as authentic as you can."

"There's always more than one wine option to pair with a dish."

Shelley Lindgren of A16 Restaurant on The Main Course