As a compendium to the upcoming TEDxManhattan event in NYC on February 18th, Erin Fairbanks chats with one of the featured speakers, Maisie Greenawalt of Bon Appetit Management Company. Her speech will be titled "The realities behind a large company going sustainable", and on this radio interview she discusses why she is so interested in humane farm animal trtreatment, and the challenges that come along with trying to transition into sustainable practices at a large organization. How do you make a commitment to buying a product that's not yet in the marketplace? Small changes can bring about big ones - which is exactly what Maisie reminds us of on a great conversation for foodies and change agents in all wakes of life.

"Creativity and freedom take work - but our people are up for that challenge and excited about it" [10:30]

--Maisie Greenawalt of Bon Appetit Management Company on HeritageRadioNetwork.org

We explore the business of entertainment with singer Noelle Scaggs of Fitz and the Tantrums on this week's episode of the business of The Business. Find out how Noelle discovered music and songwriting and how she's grown since her formative years writing down lyrics from her favorite songs. Learn about the parallels between successful musicians and successful chefs, as Noelle explains how compromise is not an option when it comes to creative endeavors. This program was sponsored by BluePrint Cleanse.

"If you do everything for everybody else - you're always going to fail. You have to do things for yourself."

--Noelle Scaggs on the business of The Business

As the corporate wine and beverage director for the Marlon Abela Restaurant Corporation (MARC) US, Olivier Flosse offers a wealth of experience garnered in France, the UK and New York City. In this position, Olivier is responsible for the award-winning wine collection at A Voce Madison and A Voce Columbus in New York, as well growth of the already impressive wine program at MARC’s award-winning restaurant, Morello Bistro, in Greenwich, Connecticut and Bistro du Midi in Boston, Massachusetts, as well as the development of wine programs at future MARC restaurants in the U.S. Under the direction of Olivier, A Voce Columbus was one of four restaurants in the U.S. to receive the Wine Spectator Grand Award in 2012. Flosse is also responsible for training the restaurants’ sommeliers and floor staff in all aspects of the wine and beverage service, as well as the wine and spirit purchasing in the US. On this week's episode of In the Drink, he speaks to the importance of ensuring a guests happiness while drinking and stresses that the communal experience of wine is more important than the knowledge base. This program was sponsored by Bonnie Plants

"Now, you can go to a restaurant and the food doesn't have to be amazing, but with incredible service people will come back!" [27:00]

"Service is not something you're just doing for two hours to get your paycheck. It's something you have to have inside." [28:00]

--Olivier Flosse on In the Drink