Do your body good with Amazing Grass! In this HRN Community Session, Kathline Chery talks with Brandon Bert of Amazing Grass about his family's history of organic farming in Kansas. Learn about the health benefits of wheat grass, barley grass, and alfalfa. Why is Kansas the ultimate climate for growing nutrient-rich cereal grasses? Learn why Amazing Grass only harvests their grasses once a year, and find out how their energy bars and superfoods differ from their competitors. How does Amazing Grass maintain the raw food benefits of their products during storage? Find out on this HRN Community Session! This program has been sponsored by Whole Foods. Today's theme song, "Home of Emptiness", was provided by Pamela Royal.

"Our goal from day one has been to get people their dose of green vegetables in unique ways." [10:10] -- Brandon Bert of Amazing Grass

On this episode of Hot Grease, Nicole Taylor is talking all about lard. When you were growing up, do you remember your family collecting bacon fat drippings in a jar? Nicole talks with Hank Will of Grit Magazine about the advantages of eating food that is cooked in lard. Also, Alana Chernila of The Homemade Pantry chats with Nicole about making foods at home, including tortillas and yogurt. Hear about the benefits of keeping your freezer organized! This program has been brought to you by Edwards.

"Leaf lard is a very dense, very pure deposit of fat that typically accumulates in the kidney area...when you render it, it comes out very pure and without flavor." --Hank Will on Hot Grease

"In terms of cost, there are a lot of foods that save so much money [when you make them at home] because when we're buying food at the store, we're paying for packaging, we're paying for transport." --Alana Chernila on Hot Grease

This week on Cooking Issues, Dave Arnold and Nastassia Lopez are talking gummies, meringue, studying food science, and sous vide! Tune in to hear Dave offer his suggestions for making a small appetizer that includes prawns and herb gels. Find out if food processors ruin the flavor of lemongrass. Listen in and learn more about spinning lemon and lime juice, exotic spices, and the best way to cook a prime rib! Dave answers a listener question about continuing education in food science; is it better to learn in a restaurant or in an academic setting? Can melatonin be used as an antioxidant in food? Can pig bladders be used for light sous vide work? Find out on this episode of Cooking Issues! This program has been brought to you by Tekserve.

"If you're going to use a dehydrator, you want to dehydrate [a methylcellulose meringue] at 130-5 degrees Fahrenheit, but you're going to want to store it 110-120 degrees- much lower than 135 degrees- because if you store it at a high temperature and cook it for a long time to hold it, it's going to start tasting cooked." [6:45]

-- Dave Arnold on Cooking Issues