Podcast appearances and mentions of bonnie plants

Getting started gardening may feel overwhelming – especially if you have trouble keeping a solo houseplant alive. (Trust me – we've been there.) But with some research and a small investment, the rewards of tending to a garden are lifelong. We speak with a home gardener and a horticulturist at Bonnie Plants about how to get started and be successful this spring and summer. Learn More: https://viewpointsradio.org/getting-outside-gardening-this-spring Learn more about your ad choices. Visit podcastchoices.com/adchoices

Support Us at Patreon.com/YbPodcast Discover the thrilling world of skydiving through the extraordinary journey of Oshea, a true adventurer hailing from the heart of Twin Falls, Idaho!   This rerun has undergone a remastering process with Adobe Audition to provide you with the best possible listening experience. Be sure to visit our YouTube channel to catch all the shorts and video clips from this episode. Don't miss out!   Nestled in the vibrant town of Nampa, Oshea has strategically positioned himself near the pulse of the skydiving universe – Sky Down Skydiving. With over 200+ logged jumps, he's not only conquered the open skies but is now venturing into the adrenaline-pumping realm of base jumping. As he delves into his passion, you'll be amazed to learn that Oshea's skydiving story began with the aspiration to "wing suit." Yet, life had an exciting twist in store for him. Falling in love with the exhilarating experience of jumping from planes and free-falling, Oshea found a path that resonated deeply. But the adventure doesn't stop there. Oshea and Casey's friendship spans over a decade, originating back when Oshea was one of Casey's first friends upon his arrival in the stunning state of Idaho. Their bond is a testament to the camaraderie fostered in this beautiful region. Beyond the skydiving thrills, Oshea has also embarked on a journey with Bonnie Plants while diligently building a life rooted in the charm of Boise. Curious to know more about Oshea's skydiving escapades and his fascinating journey? Follow his sky-soaring endeavors on Instagram @oshizzzy, and join us on this episode of the YoungBloodPodcast as we uncover the inspiring stories that weave the fabric of our great locals. 

Today, we are setting the table with a brand new book, The Creative Vegetable Gardener, written by a Tennessee Author, Kelly Smith Trimble. 60 ways to cultivate Joy, Playfulness, and Beaty, along with a bounty of food. Kelly also shares a recipe for carrot top pesto. This book offers a different take on backyard gardening, encouraging us to rethink the rules of vegetable gardening. Breaking out of perfectly straight rows or boxy raised beds, Kelly suggests planting in circles, spirals, or labyrinths and encourages us to grow herbs with our flowers and vegetables - mixing perennials with annuals and creating a meditative sanctuary and pollinator paradise. Kelly Smith Trimble is the author of Vegetable Gardening Wisdom. A lifestyle editor for over 20 years, she has worked with HGTV, Southern Living, Lowe's, Bonnie Plants, and the National Park Foundation. A Master Gardener with degrees in English and environmental studies, she grows vegetables, herbs, and flowers in her backyard in Knoxville, Tennessee. And a note, Kelly does not advertise on this show. Kelly also has a book launch on February 28th on the release date of this new book at Union Avenue Books in downtown Knoxville at 5:30 P.M. I'll be there interviewing Kelly live about her book that evening. This ticketed event is free with registration from the Union Avenue Bookstore website.⁣ Blue Stem Hollow is now in full swing of their CSA signup for full or 1/2 shares, delivered weekly or bi-weekly. Blue Stem Hollow offers catering, pasture-raised beef, eggs, charcuterie, and sustainably raised fruits and vegetables. These fruits and vegetables are sustainably grown right on the farm. Each week's CSA Box includes an email of what's in the box and a video from Chef Robert Allen (formerly of Citico's) with seasonal cooking tips for what's in the box. They also offer weekly add-ons such as honey, desserts, eggs, charcuterie, and pasture-raised beef. Weekly delivery locations include Greenback, Maryville, and Knoxville.

My guest today is Kelly Smith Trimble, an editor, writer, and gardener living in Knoxville, TN. Her book Vegetable Gardening Wisdom, a collection of seasonal advice and inspiration for edible gardeners, was released in April 2019 by Storey Publishing. Kelly is the senior digital editorial director for HGTV. She answers vegetable gardening questions in a social video series called Dig It, with more than a million views collectively. She has also been a writer and editor for Southern Living, the National Park Foundation, and Bonnie Plants. Her vegetable garden was featured in the June 2020 issue of Southern Living magazine. She was born in Knoxville and has spent her life in various parts of southern Appalachia. Today we hear about Kelly's book, her gardening perspectives, and her thoughts on growing collard greens. In Fred Sauceman's “Potluck Radio” series, he features “Soutissa sausage” with a recording he made in 2018 with the Waldensian community of Valdese, North Carolina. Dee Dee Constantine shares a recipe for sautéed trout with spinach and roasted red bell peppers from the Tupelo Honey Cookbook.

In this episode host Kevin Lawton talks to Sid Phelps of Bonnie Plants about their distribution model, e-commerce business and some of his career advice. 

This week on Cultivating Convos, we are celebrating another national day with the Ohio Bonnie Plants 3rd Grade Cabbage Program Winner! Cameron Parks and his mom Shannon tell us how he grew an enormous cabbage to win a $1000 scholarship for college. “I really enjoyed growing this cabbage. My parents helped me plant it in our front yard in a mulch bed. I was worried about the deer eating the cabbage but no matter how big it got, they never ate it! I am going to eat my cabbage with dinner this week," said Cameron. Spring registration for the Bonnie Plants 3rd Grade Cabbage Program is now open! For more information, visit: https://bonniecabbageprogram.com/.

Meet Addy, winner of Bonnie Plants' 3rd Grade Cabbage Program

We hear the phrase “collaboration” all the time but what does it really mean when it comes to complex supply chains? CEO of PCS Software Chris Poelma, President of Detmar Logistics Matt Detmar, and Director of Supply Chain for Bonnie Plants Gabriel Parades joins me live in San Antonio to talk about how they've enhanced collaboration and technology with the learning lessons of 2020.Hope y'all enjoy….Matt Detmar on LinkedInDetmar Logistics on LinkedInChris Poelma on LinkedInPCS Software websiteGabriel Parades on LinkedInBonnie Plants website~~~~~~~~~~~~~~~~~~~~~~~~~~~Where to Find Digital Dispatch & Blythe:  Blythe's LinkedinYouTubeInstagramTikTokDigital Dispatch websiteGot something to say?Have a topic you'd like to see covered? Or a guest you want to hear on the show? Fill out the tip submission form on the Digital Dispatch website.

Visit them online at http://www.bonnieplants.com

Ron chats with Amy from Bonnie Plants and takes your calls on your yardening issues.

Have you ever thought about giving away the excess from your garden?  Today I am talking to Angela Thomas from Bonnie Plants.  They are partnering with Ample Harvest to help connect farmers and food pantries to give to families in need. Show Notes: (*links below contain affiliate links, which means if you click through and make a purchase, we will earn a commission at no extra cost to you.) Bonnie Plants Grow More Feed More https://bonnieplants.com/gardening/grow-more-feed-more/ Ample Harves.org https://ampleharvest.org/ Organic REV The first thing to understand about REV is that it is not an ordinary humic acid product that is chemically-extracted from leonardite, lignite, or other coals. Rather, it is a 100% naturally-occurring carbon, humic acid & fulvic acid source - along with exceptionally high levels of naturally-occurring microbial biomass that can increase nitrogen efficiency by up to 25%. REV replaces depleted soil carbon & bacterial biomass - and absorbs nutrients to make them more readily available to plants via their root systems. Promo Code for 10% off JILL10 Kujo YardWear Lightweight, flexible and ready for all types of chores, the Kujo® Men's Yard Shoes slip on easily to provide convenient and comfortable protection for gardening, landscaping and more, sun up till sun down. Yard Shoe Lightweight Killer traction Water resistant X1 Landscape Boot Anti fatigue Safety toe All day comfort Cool dry feet Use the promo code JILL10 for 10% off your order Vegetable Gardening for Beginners Book: https://amzn.to/3kZXFDu Connect with Jill: Sign up for Friday Emails: https://journeywithjill.net/gardensignup Instagram: https://www.instagram.com/thebeginnersgarden/ Beginner's Garden Shortcut FB Group: https://facebook.com/groups/beginnersgarden/ Link to Beginner's Garden Podcast past episodes: https://journeywithjill.net/podcast

Ron chats with Rita and Mike Sutterer from Bonnie Plants.

Today we are setting the table with gardening wisdom. My guest today is Kelly Smith Trimble an editor, writer, and gardener living in Knoxville, TN. Her book Vegetable Gardening Wisdom, a collection of seasonal advice and inspiration for edible gardeners, was released in April 2019 by Storey Publishing. Kelly is currently the senior digital editorial director for HGTV, where she answers vegetable gardening questions in a social video series called Dig It, with more than a million views collectively. She has also been a writer and editor for Southern Living, the National Park Foundation, and Bonnie Plants. Her vegetable garden was featured in the June 2020 issue of Southern Living magazine which is some serious “Southern Woman Credibility right there” She was born in Knoxville and has spent her life in various parts of southern Appalachia. Today we hear about Kelly’s book, her perspectives on gardening, and also her thoughts on growing collard greens. In Fred Sauceman’s “Potluck Radio” series, he features “Soutissa sausage” with a recording that he made in 2018 with the “Waldensian” community of Valdese, North Carolina. Dee Dee Constantine shares a recipe for Sautéed trout with spinach and roasted red bell peppers from the Tupelo Honey Cookbook

Ron talks to Angela Thomas from Bonnie Plants 2/20/2021

News about Historic Garden Week in Virginia, Flower Mart at the National Cathedral in DC, and Fruition Seeds in New York. Upcoming gardening events, the Beacon line of impatiens, the Bonnie Plants cabbage program, and new books and products. Pegplant's Podcast is produced by horticulturist and garden communicator, Peggy Riccio. For more information, visit pegplant.com. Subscribe to Pegplant's Post, a monthly gardening newsletter, and follow @pegplant on Instagram, Twitter, Facebook, and LinkedIn.

Check them out at http://www.bonnieplants.com

Fall vegetable gardening and more with our friends from Bonnie Plants. Check them out at http://www.bonnieplants.com

Ron speaks to our friend Amy at Bonnie Plants. Visit them at http://www.bonnieplants.com

Gary Oppenheimer from AmpleHarvest.org returns to the show to talk about his organization has teamed with Bonnie Plants to provide fresh produce to food pantries across the country. Architect Nate Kipnis talks about what a healthy home means in the time of COVID-19 and into the future.

Ron talked to Sid Phelps, Director of eCommerce at Bonnie

Katie Stagliano,is from Summerville, South Carolina and is the founder of Katie’s Krops, a not-for-profit with the mission to empower youth to start and maintain vegetable gardens of all sizes and donate the harvest to help feed people in need, as well as to assist and inspire others to do the same.The idea for Katie’s Krops began when Katie was in the 3rd grade.  In 2008 Katie brought home a tiny cabbage seedling from school as part of the Bonnie Plants 3rd Grade Cabbage Program.  She tended to her cabbage and cared for it until it grew to an amazing 40 pounds. Knowing her cabbage was special she donated to Tri-County Family Ministries a local soup kitchen where she served her cabbage to 275 guests of the soup kitchen. Katie decided that day to start a vegetable garden and donate the harvest to those in need. To date, Katie has donated thousands and thousands of pounds of healthy food to those in need.

Mark Daniels and his wife Miranda manage Bonnie Plants in Ithaca, which is a greenhouse operation that grows 175 different vegetable and herb transplants.  Mark enjoys watching his sons play football, spends time chasing escapee goats, and loves going to his cabin in Sterling where he pretends they don't have cell service. Listen as Mark talks about:How the goats help them get rid of any extra moneyWhy working in wholesale is a microcosm of what happens in social mediaHow it's impossible to walk past a historical plaque without reading it, and how it's geneticWhat advice resonated when he was building a business at age 24How he felt speaking to people at the Japanese Embassy www.facebook.com/pages/Bonnie-Plants/158109500887521

Mark Daniels and his wife Miranda manage Bonnie Plants in Ithaca, which is a greenhouse operation that grows 175 different vegetable and herb transplants.  Mark enjoys watching his sons play football, spends time chasing escapee goats, and loves going to his cabin in Sterling where he pretends they don’t have cell service.   Listen as Mark talks about: How the goats help them get rid of any extra money Why working in wholesale is a microcosm of what happens in social media How it’s impossible to walk past a historical plaque without reading it, and how it’s genetic What advice resonated when he was building a business at age 24 How he felt speaking to people at the Japanese Embassy   www.facebook.com/pages/Bonnie-Plants/158109500887521

Dee and Carol talk about the National Garden Bureau's "Year of" Selections for flowers and vegetables and also talk about growing big pumpkins and other vegetables.  Shout outs to Old House Gardens, the National Garden Bureau and Bonnie Plants 3rd Grade Cabbage Program.For more information on growing giant pumpkins, check out the Smithsonian article we mentioned or the book, Backyard Giants by Susan Warren (affiliate link).

Casey Barber & Pierogi Love! : Have you ever heard of a pierogi made with pretzel dough? This week on Sharp & Hot, Casey Barber is back to talk to host Emily Peterson about her new book Pierogi Love, where she takes the classic Polish pierogi dough and stuffs it with unconventional fillings unlike anything you’ve ever tasted before. She brought in some samples to try in the studio today including a mint and pea pierogi, a breakfast pierogi, and a Nutella pierogi which were all delicious! Tune in for Casey’s complete interview, some conversation about a new study about how cheese can prevent heart disease, and Phillip Gilmour, owner of MoMo Sushi on the phone talking about a new law requiring restaurants to freeze fish before serving it raw. This program was brought to you by Bonnie Plants. “[Pierogi] is just another word for how the eastern Europeans do dumplings.” [17:00] “Finally I got that perfect ratio [for the pretzel pierogi]…. which is surprisingly close to cheez-it dough!” [29:00] –Casey Barber on Sharp & Hot

Summer: the word ushers in thoughts of sunshine, the beach, and… pit stains! This week on Ask A Clean Person, host Jolie Kerr welcomes Greg Howard to the show. Greg is a staff writer at Deadspin, where he writes about sports and culture and the occasional penis, and edits Screamer, the website’s soccer vertical. Answering exactly how to deal with this summer setback, Jolie and Greg approach the quandary with wit and charm, suggesting, for instance, to rid a shirt of yellowed stains simply soak the shirt in hot water and OxiClean for a long while and perhaps enlist the use of a laundry brush. After the break, the dynamic duo tackles the stank that comes along with the pit stains – tune in for an essential show! This program was brought to you by Bonnie Plants. See acast.com/privacy for privacy and opt-out information.

Taking a page from the Silicon Valley playbook, FOOD-X combines start-ups with culinary ventures in one of the first food business accelerators. Created in 2014, the three-and-a-half month program gives food start-ups access to funding and mentorship with the industry stars like chef Dan Barber and CEO Danielle Gould. In-studio guest Shen Tong, founder and partner of FOOD-X talks about disrupting the food industry to create communities of change. This program was brought to you by Bonnie Plants. “In the next few decades the big names in the food industry will be different, some of them have not even been invented yet.” [15:00] — Shen Tong on Tech Bites

Welcome to Torte: a small-town family bakeshop where the coffee is hot, the muffins are fresh, and the cakes are definitely to die for! This week on Eat Your Words, host Cathy Erway is on the line with Ellie Alexander, author of the Bakeshop Mystery series. A Pacific Northwesterner who loves spending time testing pastry recipes in her home kitchen, Ellie explains to Cathy that she chose to write the unique mystery series based on her home region and her sweet hobby. She goes on to tell Cathy about her writing strategies and favorite treats, always keeping the reader in mind throughout her process. Need a fun summer read? Check out the Bakeshop Mystery series! This program was brought to you by Bonnie Plants. “I felt like it was my responsibility to readers to make sure they had an authentic experience so I spent a lot of time taste testing, which is just a horrible job I have to tell you!” [7:30] —Ellie Alexander on Eat Your Words

Guten Tag! This week on The Main Course, host Alexes McLaughlin is sitting down with Chef Wolfgang Ban of Seasonal Restaurant & Weinbar, Edi & the Wolf, and the newest microbrewery/restaurant venture, Paulaner. With over a decade of experience and training to his work in the culinary arts and is a firm believer that the foundation for modern cuisine should have its roots in a comprehensive understanding of tradition, Wolfgang tells Alexes about his evolution into the beer focused, communal Paulaner and the importance of creating the best atmosphere possible for a beer garden. The menu is traditional German food that Wolfgang emphasizes is the perfect solution for cool nights and fall weather, plus tantalizing details Paulaner's freshly brewed beer that is never bottled. Tune in to hear more on Wolfgang's background and his thoughts on keeping things seasonal and delicious. This program was brought to you by Bonnie Plants. “One of the beautiful things is that because there are no additives, you actually don't get a headache. If you have too much beer from Paulaner you actually feel tired but never a headache!” [17:00] —Chef Wolfgang Ban on The Main Course

This week on Snacky Tunes, Greg Bresnitz and guest co-host Jordana Rothman kick off the summer solstice with guest Angelo Romano of Rocky Slims in the Murray Hill neighborhood in NYC. Angelo shares his background in food and how he came to open his own restaurant featuring his own brand of Italian-American cuisine that uses carefully sourced ingredients that are transformed into flavorful compositions with a focus on extracting maximum flavor. Angelo also reveals his goal at Rocky Slims is to offer an array of new Italian-American cuisine experiences in the space, from the organic flours used to make the square pizzas, the local salumi, the pastas, the contornis and the brick oven slice shop in the back. After the break, Greg welcomes musical guest Strange Names. Hailing from Minneapolis,the guys explain how they formed and made their way to the east coast, plus details surrounding their new record that was re-recorded and produced with Andrew Maury. Tune in for a great show! This program was brought to you by Bonnie Plants. “Pizza wasn’t anything I ever was interested in. It’s also hard as s**** to make 200 pizzas a day, it’s an art form…the variable for execution and consistency is so skewed, every single one, it’s ballsy thing. I don’t think it gets enough respect.” [7:13] “A big part of the job is managing and fine tuning. I think those are the two key points in making really amazing restaurants consistent all the time and also, in theory, you want it to always be like this, consistently awesome day in and day out.” [12:25] —Angelo Romano on Snacky Tunes

If you are looking for a podcast about solving your stinky feet problem, you’ve come to the right place. On this week’s episode of Ask a Clean Person, Jolie Kerr is joined by Meredith Haggerty, the former host of Internet and technology podcast “TLDR” and reports editor at Racked.com. Jolie and Meredith talk about high heels in grass, rain storms and your shoes and sneaker balls. This program was brought to you by Bonnie Plants. See acast.com/privacy for privacy and opt-out information.

A sweet tooth is a powerful thing! This week on A Taste of the Past, host Linda Pelaccio is exploring the vast array of sweets across the globe with Darra Goldstein, the Editor in Chief of “The Oxford Companion to Sugar and Sweets.” As Linda and Darra point out, the “science of sweet” is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children’s literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? Tune in to this intriguing episode and check out the Facebook page! This program was brought to you by Bonnie Plants. “The plants that tended to be bitter would be toxic, or likely… the entire verge of survival depended on the sweet.” [6:00] “They are making a fabric now of lightly sweetened green tea… it’s meant to be worn!” [23:25] “Frisbee actually originated with a pie tin.” [24:20] —Darra Goldstein on A Taste of the Past

Beehive Oven was founded in 2013 by Treva Chadwell and her husband John and reflects a heritage that spans generations. Chef Treva Chadwell was classically trained at the Institute of Culinary Education, but learned how to make the best heritage meals with her mother, grandmother and great-grandmother as well as with her father in his restaurant and catering business. An eighth generation Texan/Louisianan, Treva understands that good food is essential to one’s heritage. Her family has cooked for patriots and pirates. Treva and John join host Emily Peterson and co-host Anne Hogan today on Sharp and Hot. This program was brought to you by Bonnie Plants. “Every time someone asks me what do you do on your free time, I say, we’re in the restaurant business we don’t have free time.” [23:00] “Its a journey, an uncomfortable journey, but comfort is overrated, being uncomfortable motivates you.” [27:00] — Treva and John Chadwell on Sharp and Hot

Go beyond sushi and ramen and deeper into the rustic foods of Japan on a brand new episode of Japan Eats!. Host Akiko Katayama is joined by Tadashi Ono, owner Ganso Yaki – a Japanese bistro that cooks bold, rustic Japanese comfort food. Chef Ono talks about pulling inspiration from French techniques and street foods of Japan and creating his own unique style of food. This program was brought to you by Bonnie Plants. “I’m happy to introduce this new funky Japanese food!” 38:00 “What I make is very rustic, not very defined.” 40:00 –Tadashi Ono on Japan Eats

The food of the Cuban table has largely been reproduced in other countries primarily by those who left their home in an attempt to recreate the tastes and smells of their past. Now that relations are opening up again, author Ana Sofia Pelaez together with photographer Ellen Silverman traveled to Cuba to rediscover those flavors and history of the cuisine, documented in their book, The Cuban Table. Ana joins Linda today on A Taste of the Past to talk about her discoveries. This program was brought to you by Bonnie Plants. “There’s a lot of focus on the ingredients so it was very much about having these vegetables, fruits, and spices that you put together quickly and you can walk away from it… it’s about the technique.” “It always has to be sweet, sour, and savory – you want to hit all your points!” —Ana Sofia Pelaez on A Taste of the Past

This week on Sharp and Hot Emily starts the show by telling us about a camping trip she went on where she had some interesting experiences with wolves, as well as an update on her sourdough starter. After the break Emily and Anne come back for an interview with cookbook author, Jill Donenfeld, for a discussion about her new book Better on Toast. Jill tells us about her previous books and why writing each was a very strange process for her, as well as how she came to the conclusion to write a cookbook with only recipes for food on toast. This program was brought to you by Bonnie Plants. “Its about writing something where there is going to be a wide audience…you might not find a lot of people to put their money behind certain things, but toast, I think we all kinda like that.” [22:00] “I always kind of default to mayo, its like this secret that just always wows people.” [27:00] — Jill Donenfeld on Sharp and Hot

Stuck hand washing laundry in Africa for two weeks? Prone to yeast infections? Shampoo bottle breaks in your suitcase? Worse yet – cat pee in your suitcase? Well, you’re in luck. Jolie Kerr and guest Jen Doll address travel related cleaning issues on this week’s episode of Ask a Clean Person. This program was brought to you by Bonnie Plants. See acast.com/privacy for privacy and opt-out information.

Elizabeth Minchilli has been eating her way through Rome since she was 12 years old. “Eating Rome,” is her homage to the city that feeds her, literally and figuratively. This week on A Taste of the Past, host Linda Pelaccio is getting Elizabeth’s personal story which is a quirky and deliciously entertaining look at some of the city’s monuments to food culture. Strolling through her favorite open air markets along with details of amazing coffee, pizza, artichokes and grappa are just the starting points for mouth-watering stories about this ancient city. If you are planning your first trip to Rome or if you’ve been a dozen times, tune in as Linda spends this episode traveling through the region with Elizabeth as the perfect travel guide. This program was brought to you by Bonnie Plants. “The thinking is that the last thing in the world you would want after a big lunch [in Rome] is a big cup of warm milk, which is basically what cappuccino is… so they’ll give it to you but they’ll be very disapproving.” [8:22] “These [farmer’s] markets which are only open on Saturdays and Sundays are really crowded. I think that shows a rebirth of this interest in buying quality food from the source.” [16:35] —Elizabeth Minchilli on A Taste of the Past

This week on Sharp and Hot Emily hosts solo, and starts the show by humbly bragging about her experience of running the Brooklyn half before introducing her guests, Emily and Matt Hyland of the restaurant EMILY. What makes great pizza, how do you afford opening a restaurant, and how do you balance personal time and work time in the crazy life of restaurant ownership? All this week on Sharp and Hot . This program was brought to you by Bonnie Plants. “I think my husband puts so much love into the food he makes, thats why people always come back.” [23:00] — Emily Hyland on Sharp and Hot

This week’s Eat Your Words is celebrating the coming of summer with Bryan Petroff and Douglas Quint, founders of the Big Gay Ice Cream. Friends that started with an ice cream truck and saw their business grow into multiple shops across New York City and now coming to Los Angeles, chat with Cathy about their phenomenal growth as well as their new book “Big Gay Ice Cream: Saucy Stories & Frozen Treats: Going All the Way with Ice Cream.” Are you new to making ice cream? Never fear! Starting off simple, the book instructs with store-bought toppings and ingredients and eventually works up to homemade sorbets and creative ice creams! Tune in for a fun discussion on the best summer treat. This program was brought to you by Bonnie Plants. “I see ice cream as probably the best comfort food out there and it’s something that every child loves and pretty much every adult loves too. There’s something about when you eat it… you’re transported back to moments in time: food as a memory.” [14:30] —Bryan Petroff on Eat Your Words

This week on Snacky Tunes, Greg Bresnitz is back! Greg and Darin kick off the show with Mac Malikowski, founder and editor of the gay-foodie Mouthfeel Magazine. Exploring the cross-section between food and gay culture, Mac shares how he came up with the unique spin on the zine and while not solely a gay publication, it’s filled with profiles, photos, love letters, recipes, essays and more. Mac emphasizes that Mouthfeel is not a gay men’s Good Housekeeping, rather it champions the spirit, creativity and counter culture ethos of the world, which has historically defined gay culture and the best of culinary arts. Special guest Renato Poliafito of Baked NYC also joins in! In the second half of the show, Greg and Darin welcome musical guest Johnny Aries to the show. An England transplant in NYC, Johnny brings his axe to the studio to play a few tunes in the indie/surf rock vein and shares how he made the jump across the pond. With new music on the way, Johnny discusses how the new album is a departure in sentiment from the last. This program was brought to you by Bonnie Plants.

This week on The Main Course, hosts Alexes McLaughlin, Phillip Gilmour, and long time host Patrick Martins are in studio with Kim Reed, assistant to Joe Bastianich who is known as an American Restaurateur who, along with partners Lidia Bastianich and Mario Batali, owns thirty successful restaurants worldwide and is a judge on the popular “MasterChef.” Talking about her day to day, Kim relates some of the biggest challenges working with the culinary superstar as well as the cool perks that come with the job. Learning to eat well at through the kitchen at Babbo, Kim divulges her favorite dish as well as the various upcoming ventures of Batali & Bastianich Hospitality Group and thoughts on Italian food in the United States. Tune in to hear more from Kim and the gang! This program was brought to you by Bonnie Plants.

On this special reprise episode of The Farm Report, host Erin Fairbanks has Sydney Phelps on the line from our friends at Bonnie Plants chatting about their free app, Homegrown with Bonnie Plants. Ideal for new gardeners, the app provides in-depth information on topics like container gardening, fertilizing, and what to do in a drought (like what California customers are experiencing) that can steer you to having a fruitful and tasty garden. With 65 locations across the country, Sydney explains that when you’re dealing with Bonnie Plants, their products are grown suited for the conditions in which the consumer lives and are heartier with attention to what customers want from region to region across the country. Touching upon many topics to inspire green thumbs everywhere, this is a conversation not to be missed as summer approaches! This program was brought to you by EscapeMaker.com. “We wanted something to make something that would be easy for novice consumers to find something and catch on and try it, as well as kids. So, we thought, let’s do a pizza garden so we gave all the ingredients of things you need to make a pizza that you can grow in a raised bed garden.” [11:30] “I thought something was really going on with my parsley when I got into herb gardening, it was just getting eaten and I didn’t have a clue as to what was going on but I realized when I saw a caterpillar going through its transformation!” [16:09] —Sydney Phelps on The Farm Report

Welcome to Ask A Clean Person, The Podcast! Host Jolie Kerr is a cleaning expert and advice columnist whose weekly column, Ask a Clean Person, appears on Deadspin.com. In this half hour show, Jolie will share cleaning tips, answer reader questions and get really real with a rotating cast of guests about the messes life throws our way. On the debut episode, she is joined by Choire Sicha, co-proprietor of The Awl – a media outlet and website that proudly carries the motto “Be Less Stupid.” Together they join forces to teach cat-owning listeners how to properly manage the messes their cats create! This program was brought to you by Bonnie Plants. See acast.com/privacy for privacy and opt-out information.

This week on The Farm Report, host Erin Fairbanks keeps on with her series exploring the meat industry in collaboration with Slow Food USA as they prepare for Slow Meat 2015, a symposium and fair taking place June 4-6 in Denver, Colorado. Talking with Mary McCarthy, Director of Operations at Heritage Foods USA about their involvement with Slow Meat and explains that Heritage Foods USA is a mail order meat company specializing in non-commodity rare and heritage breeds of pork, beef and poultry, and celebrates healthy animals of sound genetics that have been treated humanely and allowed to pursue their natural instincts. Mary elaborates that there are dozens of varieties of cows, pigs, sheep, goats, chickens, ducks, geese, and turkeys. Each type looks different, acts different, tastes different, and comes from a different agricultural tradition, but from the perspective of the boardroom, there is little incentive to raise these beasts, even though many of them are renowned for their taste. Ultimately, we have to keep rare and heritage breeds viable by creating an active market for them. In the second half of the show, co-producer for this particular series, Megan Larmer, joins Erin in studio. She is the Associate Director of Strategic Initiation at Slow Food USA and recaps how she came to be involved in the meat realm and dishes out exciting appearances and panels to expect from Slow Meat 2015. This program was brought to you by Bonnie Plants. “If we can get back to some of these rare breeds I think traditional farming practices of the grazing and the pasture raising will come off a lot better because the animals can do it better than if you stick with the modern breeds on old practices – that doesn’t work very well.” [4:34] —Mary McCarthy on The Farm Report “We [Slow Food] work to coordinate the various chapters and members, chefs and farmers that are working toward a world in which all people have access to food that is good, clean, and fair.” [23:45] —Megan Larmer on The Farm Report

This week on A Taste of the Past, host Linda Pelaccio is taking listeners on a journey to Iceland! Welcoming guest Jody Eddy, author of the new cookbook “North: The New Nordic Cuisine of Iceland,” to chat about one of the most beautiful and untouched places on Earth and its utterly unique and captivating food scene. Characterized by its distinctive indigenous ingredients, traditional farmers and artisanal producers, and wildly creative chefs and restaurants, Jody shares intriguing details of the Icelandic plate featuring chef Gunnar Gíslason’s Restaurant Dill. This book is Gíslason’s wonderfully personal debut: equal parts recipe book and culinary odyssey, offering an unparalleled look into a star chef’s creative process. But more than just a collection of recipes, “North” is also a celebration of Iceland itself—the inspiring traditions, stories, and people who make the island nation unlike any other place in the world. Tune in for highlights and more from Jody! This program was brought to you by Bonnie Plants. “One thing that maybe confuses people about Nordic cuisine is, well, what is it? It’s just about appreciating the place, the ingredients and traditions.” —Jody Eddy on A Taste of the Past

This week on The Main Course, hosts Alexes McLaughlin and Phillip Gilmour are back in the studio catching up about Phill's new restaurant, Hi Hello, which recently opened in Bushwick right off the Jefferson stop. A fun and thoughtful sandwich shop, Phill shares the ins and outs of opening a new food establishment and also talks about the intricacies of the perfect sandwich. Did you know that hot dogs are a big deal in Iceland? Phill features the Icelandic delicacy on the Hi Hello menu and goes on to relay his favorite item at the moment. Alexes mentions the Heritage Radio Network Kickstarter Campaign which spawns a great fundraising story from Phill. After the break, Chef and Owner Sal Scognamillo of the iconic Patsy's Italian Restaurant in NYC joins the show talking about his family business that has been embedded in the city since 1944. Coming out with a brand new cookbook, “Patsy's Italian Family Cookbook,” Sal explains that this book features new recipes as well as the amazing family history. Sal explains that it was important to him in this cookbook to keep recipes simple, delicious, and accessible to all. This program was brought to you by Bonnie Plants. “That's my favorite part of the business: going out and meeting people!” [36:50] “Nowadays, lot of restaurants are owned by corporations… we're so blessed to be there and have the family there all the time.” [37:50] —Sal Scognamillo on The Main Course