Why is flavor neglected when considering flour? This week on Meet Your Maker, Rachel Wharton and John Taggart are joined in the studio by Bob Klein of Community Grains and Olivetto in California. Community Grains offers whole grain flours, pastas, and polenta. Tune in to hear Bob talk about the development of corn varieties across continents, and how whole grain wheat provides not only nutrition, but full flavor. Why are wheat varieties often not considered in the professional kitchen for their flavor and specific purposes? Tune into this episode to hear Rachel, John, and Bob talk about how grain processing has potentially affected gluten intolerance. This program has been sponsored by Cain Vineyard & Winery.

"Farmers are victims of commodity markets. Every farmer wants to get out of the commodity business." [8:45]

"If you're a cook, and you're looking at wheat as a component of a dish- how do you create a vocabulary for those flavors?" [15:00]

-- Bob Klein on Meet Your Maker

This week Let's Get Real goes ripe for seasonality as Chef Erica Wides expounds on the disillusionment that foodiness has created: that seasonal items like strawberries are good and available all year round. Fighting this notion of faux-seasonality Erica will guide you to making smarter choices that that you don't need to be an elite Brooklyn foodie to follow that allows you to fight foodiness at the same price for fast food. As the seasons change maybe it's a good time to think about doing the same with your eating habits, so Let's Get Real. This episode is sponsored by Whole Foods Market.

What's the leading name is dieting? Weight Watchers. On this episode find out how Weight Watchers uses the latest science, education, and research to design programs that help people get healthy. Not all of it is rocket science: cooking food your self and eating more vegetables are two more obvious elements of cutting back, but Weight Watchers has been refining this process for the last 50 years into a comprehensive program that is both intuitive and insightful. Find out how their approach has remained steady through all of the drastic trends and fads in food over the years on this episode of HRN Community Sessions! Thanks to our sponsor, BluePrint.

"The main goal of the company is to help people reach their goals... it's no fad based, the company focuses on the latest science." [1:35]

"We wanna get people in the kitchen, we wanna get people cook, because if your trying to be healthy and trying to loose weight, you really need to cook" [2:50]

"Our vision of what a portion of food is is very skewed" [9:30] -- Author Nancy Gagliardi on HRN Community Sessions!