This week's guest on Chef's Story is none other than Jonathan Benno - Executive Chef of Lincoln Restaurant and former chef at Per Se. onathan tells the story of how he went from Hawaii to the Bay Area and worked his way through some of the most celebrated kitchens in the country. Find out what it was like being the opening chef at Per Se and how Jonathan's vision for Per Se helped inform his future endeavors as a chef. Jonathan is a humble team oriented chef, sometimes referred to as a "gentle giant" in the culinary industry. Tune in and hear his story straight from the source! This program was sponsored by Hearst Ranch.

"It was in Hawaii that I realized I wanted to pursue food as a career and wanted to become a chef."

"The goal [with Per Se] was to bring that level of product driven refinement that is so special about The French Laundry to New York."

"With Lincoln Restaurant, I wanted to take traditional italian cuisine and take it to a very modern and unique location in Lincoln Center."

--chef Jonathan Benno of Lincoln Restaurant on Chef's Story

This week on Why We Cook, Erica Wides aka Chefsmartypants teaches us a lesson about the fish we eat. Tune in and find out why you should avoid tuna sashimi at all costs, what the word "natural" really means in regards to food and why you should trend towards the little fish! This episode was brought to you by our friends at Cain Five Vineyard & Winerey: promoting sustainability and healthy living.

Welcome to this week's episode of The Main Course! On this episode, host Patrick Martins checks in with Heritage Radio Network president Jack Inslee from Bonnaroo. Patrick and Jack discuss not only the music happenings of the festival, but the food component, as well. Hear about how Roberta's is catering private parties for bands such as Radiohead and The Roots! Joining Patrick in the studio are Tama Matsuoka, forager for Daniel in NYC, and Eddy Leroux, Daniel's chef de cuisine. Tune in to hear the two discuss their new book about foraging called Foraged Flavor. Tama and Eddy discuss some of their favorite wild, edible plants including sumac and yellow wood sorrel. Tune in to hear about the importance of correct plant identification, how foraging also has seasonal considerations, and what Eddy does with foraged products in Daniel's menu. This episode has been brought to you by Cain Vineyard & Winery.

"It's not just identifying a plant that's edible...the question is when is it good from a food point of view. When is the season's peak?"

"I realized that herbs are probably grown or processed in order to make it useful, from a commercial point of view, for shelf life."

"Today's declining plant becomes tomorrow's endangered plant." -- Tama Matsuoka on The Main Course