This week on the GrowNYC Market Update, Jeanne Hodesh calls in and talks with Erin Fairbanks about dairy at the Greenmarket. How can you use these creamy products in your everyday cooking? Tune in to find out! This program has been sponsored by Route 11 Potato Chips

Despite a bicycling ticket, Dave Arnold speeds into the studio and joins Nastassia Lopez for another week of Cooking Issues! Dave gives some tips about making a a creme anglaise, and tackles the gluten-free trend. Why are so many Americans limiting the gluten in their diets, and does it really make sense to do so if you don't suffer from celiac disease? Hear what grains Dave learned about in Senegal that hold promise for gluten-free bread lovers. Find out ways to use leftover eggs, and hear about The Museum of Food and Drink's new cereal puffer! Dave and Nastassia wrap up the show by discussing the thermal death temperatures of pathogens, and carbonation. Thanks to William McGee for becoming a member of the Heritage Radio Network.org! This program has been sponsored by ChefSteps.

"When you're heating something, there are three things that you're trying to do- you want to make it taste good, you want to prevent bacteria from growing, and you want to kill the pathogens that are present." [45:15]

-- Dave Arnold on Cooking Issues

Everyone has heard about George Washington Carver, and his famous peanut preparations. But did you know that he did not actually invent peanut butter? This week on A Taste of the Past, Linda Pelaccio is setting the peanut butter record straight with author Jon Krampner. Jon recently wrote Creamy & Curnchy, a book all about the history and evolution of peanut butter! Learn about the most popular peanut varieties, and whether or not they can be turned into good peanut butter. Hear about the five major changes that have occurred in peanut butter production throughout the years. How do preferred flavors and textures of peanut butter change throughout different areas of the the United States? Learn about the important cultural role that peanut butter plays in the United States, and why it proved to be useful in the aftermath of Hurricane Sandy. This episode has been sponsored by White Oak Pastures.

"I think the [return to natural peanut butter] is part of a broader trend of Americans just wanting to eat in a more healthy and natural way, and reject some of the corporate foods that have been foisted upon them." [24:00] -- Jon Krampner on A Taste of the Past