Viva Farms is a farm incubator for new and Latino farmers, but they also maintain a large production farm. Produce from the Viva farm and the incubator farms feeds into the Viva Farms "food hub" along with other local products, which is then distributed to a 1,200 member CSA and various wholesale accounts in the greater Seattle market. Chris oversees it all, helping to cultivate new farmers as a relatively young farmer himself. He has worked on farms and ecological preserves for over 10 years, farming in Montana, Ecuador, New Mexico and Washington. Chris is both a hardcore farmer and a teacher, managing production, interns, and a bilingual farm crew while troubleshooting in the field with new farmers. His experience and perspective would make for a great conversation about young farmers--particularly beginning Latino farmers! This program has been brought to you by Hearst Ranch.

"Most of the farmers in our program are Latinos that have grown up as farm workers, and now they have the chance to be farm owners." [8:00] -- Chris Elder on Greenhorn Radio

Today on Cooking Issues, Dave Arnold hopes to make your cooking life a beach. Nastassia Lopez calls in from the beautiful beaches of Rhode Island to talk with Dave about the new Booker and Dax Searzall. What does it sear? Everything! Learn more about the safety logistics of their new contraption throughout this installment! Dave talks with some callers about pH and pickling, as well as pizza steels and their ability to stand up to uneven heat. Is it safe to use gases from paintball canisters to carbonate beverages at home? Find out if it's possible to turn Dr. Pepper into a powder, and learn how to make a red velvet cake without using dyes or beets! Can you name five things that Nastassia actually likes? Hear the list on this week's Cooking Issues! This program has been brought to you by S. Wallace Edwards & Sons.

"For preservation, you need a vacuum- and the better the vacuum, the happier you're going to be." [41:00]

"Dehydrating things with sugar can be very difficult because the more you dehydrate things, the more that sugar wants to resist losing that last bit of water." [45:40]

-- Dave Arnold on Cooking Issues

This week Beer Sessions Radio host it's very fist beer tasting Tweetup. Join Jimmy Carbone and returning guest Tony Fordner of Ale Street News as well as Tim Besecker of PrivateTap.com, and Paul Dlugokencky of Blind Bat Brewery. Tony fills us in on the goings on at the Great American Beer Festival while Paul tells us how he managed to get a commercial beer license to run a brewery out of his garage. Later on in the show Jimmy and Joey Redner, founder, and Wayne Wambles, head brewer, of Cigar City Brewing take your questions on Twitter from hop profiles to cigar-beer pairings. This episode is sponsored by GreatBrewers.com.