We spoke with Joe Campanale, HRN’s Host of In The Drink, about how his restaurants fared after Sandy. Without power for several days, all 3 locations will be starting from scratch when they open after a week of being closed.

"All of our restaurants are closed. They are all in the no power, no cell phone zone… we are eager to open up. We have a lot of people who live pay check to pay check. It is tough not being open and not being able to get those pay checks."--Joe Campanale, HRN’s Host of In The Drink

Welcome to another installment of The Morning After! This week, Jessie Kiefer and Jenn Tullock start off the episode with a cheeky installment of the "Front of House" segment, and later are joined by Matthew Wang, the Director of Purchasing for Starr Restaurants. Tune in to hear Matthew talk about his various hospitality, service, and food work- and how those experiences prepared him for his job with Starr Restaurants. Hear how Starr's purchasing power has the ability to influence the Pennsylvania sustainable food market. Learn about the challenges of purchasing, and find out where to eat in Philadelphia! Later, Estelle Van Buren comes by to talk about the Banana Slicer, and why Chardonnay's is now using it at all locations. Today's program has been brought to you by S. Wallace Edwards & Sons.

"My core hospitality backbone comes from working for those guys (Hilton and Marriott) and I wouldn't replace it for anything. It's European-based, old school, and traditional. It's the core of everything we do." [15:10]

"We can affect a lot of change very quickly because we can move a lot product and help people grow some sustainable businesses very effectively." [19:30]

-- Matthew Wang on The Morning After

What was a dinner party in New York in the 1870's like? Take a historical culinary trip with Paul Freedman, Professor of History at Yale on a fascinating episode of Taste Matters. Revisit old menus and dining trends in the context of class and cultural status as Paul remembers high-end dishes like terrapin and oysters that once defined the gastronomic culture of the upper class. From the first restaurants in our country like Delmonico's to current groundbreaking establishments like The French Laundry and Alinea, consider the cultural and historical importance of dining out and food as status in America. This program was sponsored by White Oak Pastures

"Every society has a few dishes that both rich and poor like and have access to." [14:00]

"You can't write the history of American dining without considering Italian and Chinese food." [21:00]

--Paul Freedman, Professor of History at Yale on HeritageRadioNetwork.org