Judy Wicks is a restauranteur with a mission. On this week's Good Food segment, Daniel Meyer calls Judy to talk about how restaurants can be a vehicle for local social change. As an entrepreneur, Judy is best known for Philadelphia’s landmark White Dog Cafe, which she founded in 1983 on the first floor of her house and managed for 26 years. After helping to save her block of Victorian brownstones from demolition to make way for a proposed mall of chain stores, she grew what she began as a tiny muffin shop into a 200-seat restaurant featuring fresh local food. Under Judy’s leadership, White Dog became a leader in the local food movement, purchasing sustainably grown produce from local family farmers, and only humanely and naturally raised meat, poultry and eggs, sustainably harvested fish, and fair trade coffee, tea, chocolate, vanilla, and cinnamon. Other business practices she implemented at White Dog include paying a living wage, mentoring inner-city high school students, recycling and composting, solar-heated hot water, eco-friendly soaps and office supplies, and purchasing 100% of electricity from renewable sources- the first business in Pennsylvania to do so. Tune in and learn more about Judy's recent book Good Morning, Beautiful Business! This program has been sponsored by Route 11 Potato Chips, and today's music has been brought to you by The California Honeydrops.

"The White Dog was a community gathering place. People would come there to discuss the issues of the day. I think people valued The White Dog not just because of the good food, but because people wanted to be a part of a community of like-minded people." [14:00]

-- Judy Wicks on Good Food

This week on Beer Sessions Radio (TM) investigates that one ingredient that, though oft overlooked, without which beer could not exist: water. Joined by regulars Jen Schwertman and Dave Brodrick of The Blind Tiger and along with water researcher Kai Olson-Sawyer and sustainability expert Caleb Stratton this episode investigates the water footprint it takes to run a brewery, what they're doing to become sustainable, and how and why water is so important in creating the flavor profile of a good beer. This episode is sponsored by GreatBrewers.com.

"Beer is probably one of those things that people don't think about in terms of water but it is the body of beer."

--Dave Brodrick on Beer Sessions Radio(TM)

"Vermont a water rich state...but even in water rich places you need to be concerned with the amount of water you draw. It can never be out of your mind. If you're doing things right, regardless of your business, it needs to be something you consider."

--Caleb Stratton on Beer Sessions Radio(TM)

"People don't realize that brewers don't make a lot of money. This is a passionate industry. You don't go into this business with [profit] in mind. These guys just want to make their beer, do it the way they want, make their customers happy and make enough of a living to keep their family going and be successful on a small scale."

--Jen Schwertman on Beer Sessions Radio(TM)

This week's conversation on Burning Down the House focuses on the fusion between urban design, architecture, transportation and shape of our cities. Curtis B. Wayne is joined by Mitchell Joachim and Melanie Fessel of Terreform ONE (Open Network Ecology), an Ecological Design Group for Urban Infrastructure, Building, Planning, and Art. Later on the show, the discussion shifts towards the sensitive and heated topic of licensure in architecture. This program was sponsored by White Oak Pastures.

"Pedestrians are the alpha position to explore a city. The foot is the best interface."

--Mitchell Joachim on Burning Down the House

"Infrastructure is not celebrated enough in the United States."

--Melanie Fessel on Burning Down the House