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On this week's episode of Sharp & Hot, host Chef Emily Peterson welcomes Jen Andrews as her guest, and they discuss a great breaded chicken dish that Jen is excited to try out. After the break, Chef Emily and Jen talk about lentil soup. This program has been sponsored by Le Creuset. Music provided by The California Honeydrops.

"If you want moist chicken, the key is to use thighs." [11:20]

--Chef Emily Peterson on Sharp & Hot


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HAVE IT YOUR WAY through partnerships with nimble small and mid-size processors. Want your own wild-rice meatloaf? A baked falafel made with local beans? Tyson and Schwan's can't help, but there are newcomers to K-12 food service who can. In this episode of Inside School Food, we'll meet two of them and learn how to get healthy, clean-label foods developed or adapted to your specifications through direct processor-SFA collaboration. This program was brought to you by Whole Foods Market.

"There are many progressive districts coming to us asking to get as far away from white rice as they can." [10:00]

"I can make your commodity diced chicken taste good in a one pot dish" [15:00]

--Coleen Donnelly on Inside School Food


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Darina Allen joins us on this week's episode of A Taste of the Past, to tell us about Ballymaloe Cookery School located in southern Ireland, of which she is the founder. Linda asks her about real Irish cuisine, and she explains how many people in Ireland were so slow to realize the great benefits of using local food. This program has been sponsored by The International Culinary Center. Today's music provided by Pamela Royal.

"The whole image of irish food, particularly over here [in the U.S.] in no way reflects what's happening in Ireland." [9:00]

--Darina Allen on A Taste of the Past


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