This week on Why We Cook, Erica highlights the cabbage and tells us why we shouldn't throw out our moldy vegetables.

It's been quite a week here in New York and New England expounds Erica on this week's Why We Cook but her survivalist mentality gives us insight to the plethora of uses of honey as one of the ultimate survivalist sundry. From antibacterial to embalming agent to humectant, honey gets many of its benefits from the fact that it doesn't spoil-- edible honey has even been found in ancient Egyptian tombs. But beware! Tune in to learn how Chinese exporters have been selling fake honey and to make sure you're getting the real deal. This episode is sponsored by Fairway Market.

Kelly Geary has her hands in all sorts of "making" endeavors. She is perhaps best known for Sweet Deliverance, a company that prepares CSA shares to eat! Kelly is also the author of the amazing cookbook Tart and Sweet, and makes delicious jellies and jams. Recently, Kelly has been working with the Underground Food Collective in the Midwest, and has relocated to Madison, Wisconsin to help open a butcher shop. Tune into this episode of Meet Your Maker to hear Rachel Wharton, John Taggart, and Kelly discuss the benefits of starting your own food business, and the importance of evolving in the food world. Learn more about Kelly's jams- the processes she uses, and why she makes such small batches. Tune in to hear about the future of artisanal foodie mania - limited-run vinegars! Today's episode has been brought to you by Susty Party.

"My goals were different, I think [than most New York culinary enthusiasts]. I left my job and started Sweet Deliverance. It was just a way to incorporate my values, and do what I wanted to do and be in my own space."

-- Kelly Geary on Meet Your Maker