A bar and restaurant that gives all of its profits away doesn't sound like a good business model. But on today's episode of Good Food with Daniel Meyer, Nick Vilelle is talking about how he is doing just that with his Washington D.C. 'philanthropub', Cause. Tune in to hear how Nick and his business partner figured out a way to create a bar and restaurant that donates its profit margins to charitable organizations. To what organizations does Cause give donations, and who decides where they donate? Hear why Cause also finds it important to focus on quality and service in addition to their philanthropic endeavors. Nick's background in non-profit work didn't prepare him for the restaurant business; who helped Nick on the restaurant-side of the business? Have any other bars or restaurants taken up Cause's model? Find out all of this and more on this installment of Good Food! Thanks to our sponsor, Hearst Ranch, and thanks to The California Honeydrops for today's music.

"At the end of the night, you get the bill and decide what charitable organization the profits from your meal go to." [8:20]

-- Nick Vilelle on Good Food

On today’s THE FOOD SEEN, Michael Harlan Turkell hosts a special one-hour episode devoted to The Food Book Fair. Founder Elizabeth Thacker Jones will talk about all of the exciting additions to this year’s lineup, as we’re joined by a few of those guests in studio. Oliver Strand, a NYTimes coffee contributor, and Lars K. Huse of illustration and coffee, discuss their upcoming FBF Coffee Crawl . Melia Marden, chef/owner of The Smile, discusses her new cookbook, Modern Mediterranean. Christophe Hille, owner Northern Spy Food Co., will be on the FOOD + LABOR panel, touches on the “living wage” injustices of working in the restaurant industry. This episode has been sponsored by White Oak Pastures. Thanks to Cookies for the show's theme music.

"Coffee just moved the needles in a way that no other topic ever has. People were just so engaged after my first article, and I was really interested in that. People really don't know a lot about coffee." [5:15] -- Oliver Strand on THE FOOD SEEN

"I try to make things as simple as they can be, and as best as they can be- whether it's for the restaurant or my cookbook." [28:15] -- Melia Marden on THE FOOD SEEN

"Restaurant work is not like clerical work or office work... a restaurant is like a little military operation. If one person doesn't show up, it's harder to make the ship move." [46:00] -- Christophe Hille on THE FOOD SEEN

Judy Wicks is a restauranteur with a mission. On this week's Good Food segment, Daniel Meyer calls Judy to talk about how restaurants can be a vehicle for local social change. As an entrepreneur, Judy is best known for Philadelphia’s landmark White Dog Cafe, which she founded in 1983 on the first floor of her house and managed for 26 years. After helping to save her block of Victorian brownstones from demolition to make way for a proposed mall of chain stores, she grew what she began as a tiny muffin shop into a 200-seat restaurant featuring fresh local food. Under Judy’s leadership, White Dog became a leader in the local food movement, purchasing sustainably grown produce from local family farmers, and only humanely and naturally raised meat, poultry and eggs, sustainably harvested fish, and fair trade coffee, tea, chocolate, vanilla, and cinnamon. Other business practices she implemented at White Dog include paying a living wage, mentoring inner-city high school students, recycling and composting, solar-heated hot water, eco-friendly soaps and office supplies, and purchasing 100% of electricity from renewable sources- the first business in Pennsylvania to do so. Tune in and learn more about Judy's recent book Good Morning, Beautiful Business! This program has been sponsored by Route 11 Potato Chips, and today's music has been brought to you by The California Honeydrops.

"The White Dog was a community gathering place. People would come there to discuss the issues of the day. I think people valued The White Dog not just because of the good food, but because people wanted to be a part of a community of like-minded people." [14:00]

-- Judy Wicks on Good Food