Learn about Frank Castronovo's food history on this week's episode of Feeding the Future. Orianne Cosentino invites Frank into the studio to talk about his restaurants, Frankie's Sputino and Prime Meats, as well as the importance of the family meal. Hear how centuries of evolution and history have defined meals as a social and familial engagement. Listen in to hear Frank and Orianne talk about growing up in Queens, and sneaking junk food as children. Later, Frank's partner, Frank Falcinelli, stops by the studio to discuss their newest venture, The Res. Hear how the restaurant will feature different resident chefs, and how it aims to act as a food gallery and museum for people in the kitchen. This program was brought to you by Cain Vineyard & Winery. Thanks to Obey City for today's tunes.

"Eating is the most important thing you could be doing. Doing it with parents, grandparents, and family is really the best way to do it... If you had to forage or hunt, everyone would feast." [4:45]

"For a restauranteur, I eat at home a lot." [14:35]

-- Frank Castronovo on Feeding the Future

HOW TO GROW AN AVOCADO TREE

from The Frankies Spuntino Kitchen Companion and Cooking Manual

Rinse off any avocado flesh from the seed, spike it with three toothpicks around its middle, and suspend the fatter end in a Mason jar filled with enough water to come about one-third of the way up the seed. Put it on the windowsill and replenish or change the water as need be.

When the sprout reaches about half a foot in height, cut it back to just a few inches. Wait patiently.

Assuming you've gotten this far –the roots are living and the sprout is growing –transfer the plant to a pot filled with soil, leaving the top half of the pit, from which the sprout is shooting, exposed. Keep it in the sunlight. Water periodically. With a green thumb and some luck, you'll get an avocado tree that will last you for years.

On this episode of Hot Grease, Nicole Taylor is talking all about lard. When you were growing up, do you remember your family collecting bacon fat drippings in a jar? Nicole talks with Hank Will of Grit Magazine about the advantages of eating food that is cooked in lard. Also, Alana Chernila of The Homemade Pantry chats with Nicole about making foods at home, including tortillas and yogurt. Hear about the benefits of keeping your freezer organized! This program has been brought to you by Edwards.

"Leaf lard is a very dense, very pure deposit of fat that typically accumulates in the kidney area...when you render it, it comes out very pure and without flavor." --Hank Will on Hot Grease

"In terms of cost, there are a lot of foods that save so much money [when you make them at home] because when we're buying food at the store, we're paying for packaging, we're paying for transport." --Alana Chernila on Hot Grease

Why do so many people insist on mixing their alcohol with sugar? Erica Wides addresses the growing epidemic of dessert flavored booze and asks why grown ups are drinking like toddlers. Is this a marketing ploy to get young people addicted to alcohol, or are we just that addicted to sweets? Find out on a boozy edition of Let's Get Real. This episode was sponsored by S. Wallace Edwards & Sons.

"We're turning into overgrown overweight drunken toddlers."

"Nobody needs to drink chocolate vodka. Chocolate and vodka should never meet. There is nowhere they can intersect successfully."

--Erica Wides on Let's Get Real