This week on Cooking Issues, Dave and Nastassia tackle questions about everything from mutations breeding to Canadian geese. Tune in to learn why GMO's may not be so bad after all, and how to approach smoking at home. Find out the slight differences between chicken and duck egg yolk, how to mold starches and make tables. This episode was sponsored by S. Wallace Edwards & Sons. For more information visit www.SurryFarms.com.

Promoting books is hard work! Meredith Modzelewski and Robin Shulman are guests on today's Let's Eat In, and they're talking about book clubs and author events. Cathy Erway talks with Meredith, who is on today's show representing Togather, a new tool that helps authors connect directly with readers to produce better, fansourced events. Robin, author of Eat the City, will be participating in a Togather event where she will talk about her book with an interested audience! Tune in to hear Robin talk about the research involved with crafting her book, and the excitement that comes with knowing that her book is being read. You don't want to miss this episode; tune into Let's Eat In! This program has been sponsored by 360 Cookware.

"There are so many different things converging, so many people are interested in local food production, but my book tries to show that this has been a constant throughout the history of the city." [12:00]

-- Robin Shulman on Let's Eat In

Chefs Guetner Seeger, Jimmy Sneed, and Jonah Rhodehamel join Erin Fairbanks and Patrick Martins in the HRN studios to talk about innovation in the kitchen. Listen to Jimmy talk about working in the fiery kitchens of Jean Louis Palladin. Hear Jimmy and Guetner talk about Michelin starts coming to the United States, and the role of tradition in the current restaurant scene. Hear Guetner speak to the power of quality ingredients. What distinguished Michelin-caliber restaurants from mediocrity? Jimmy talks about Nouvelle cuisine, and how it influenced chefs to innovate. Listen in to hear Jonah talk about seasonality and other West Coast innovations, as well as his life as a race car driver! This segment has been brought to you by S. Wallace Edwards & Sons.

"Farm to table- that's where we're coming from. It's not new. It's great to see that young chefs are totally into the idea because working with a number of purveyors and farmers is hard to do." [17:50]

"There is a culture here now that is totally incredible. Younger people have bought into it (food culture); it's a style of life." [30:30] -- Chef Guetner Seeger

"Create a dish that feels good to you. Don't follow some old French guy's rules!" [22:40] -- Chef Jimmy Sneed