On a special episode of Straight, From the Source, host Clay Gordon is joined by Sean McCain, sales director at The Bronx Brewery & Patrick Martins, founder of Heritage Foods USA and HeritageRadioNetwork.org. Together, they are doing an on-air beer and chocolate tasting and discussing how chocolate changes the taste of beer and vice versa. Tune in as Clay demonstrates a technique that anyone can use to help develop their palates for chocolate and beer and that can be applied to a lot of other types of pairings as well. This program was sponsored by Susty Party.

"In any kind of pairing exercise the first step is to get an aroma memory and a taste memory."

"Tasting is all about paying attention and trying to find sense memories."

"One of the great things about beer and chocolate is that they tend to be inexpensive."

--Clay Gordon on Straight, From the Source

Stacey Ornstein is teaching kids how to cook and eat healthy food with her new initiative, Allergic to Salad. This week on Good Food, Daniel Meyer invites Stacey into the studio to talk about working with young children in the kitchen. Find out where Stacey holds her classes, and how Allergic to Salad receives its funding. Tune in to hear some of Stacey's stories from the classroom, and how some of her students' culinary skills are surpassing those of their parents! Why are so many children in New York City unfamiliar with fresh ingredients? Learn more about the phenomena of 'food deserts', and why Stacey believes that reforming food policy will help our grocery store shelves. Hear Stacey talk about 'picky eating', and why kids tend to have very particular diets. This program has been sponsored by S. Wallace Edwards & Sons. Thanks to The California Honeydrops for today's music.

"I really don't believe in kids' menus. Kids should be eating the same things that adults are eating, but in smaller portions." [9:10]

"When you're working with kids, everyday something hilarious happens." [14:30]

"I would love to see subsidies in this country change. Most of the stuff on our grocery store shelves is not food." [20:40]

-- Stacey Ornstein on Good Food

Hooked on Downton Abbey? Curious what food was like during the Edwardian Period? Tune in to an especially historic episode of A Taste of the Past with Linda Pelaccio as she is joined by Cathy Kaufman, chair of the Culinary Historians of New York. Find out why English food has a rich tradition and why it gets such a bad reputation these days. Learn about early haute cuisine, table settings, cookbooks and the important of the dining room as it relates to the period of time featured on Downton Abbey. This program is sponsored by Cain Vineyard & Winery.

"English food at that time [The Edwardian Era] had fabulous butter, cream and meats. The houses all had wonderful gardens. There was no reason for the food not to be good. English food gets its bad reputation because of the true hardships with food rationing that the population underwent after World War I, The Great Depression and World War II."

"In England unlike in the US, while you would have some flowers and silver candelabra, it would not be overly profuse. I think there's an interesting juxtaposition between American and English tables at this time. The American table is rather gaudy by comparison."

--Cathy Kaufman, chair of the Culinary Historians of New York on A Taste of The Past