FOODIE AND THE BEAST: OCTOBER 20, 2019

On This Edition Of Foodie & The Beast:  NanoSalad is A New "wholesome Hack" To Help You Eat Better Fast. It's A Zero-prep, 100% Fruit & Veggie Food. Sprinkle Onto Almost Any Meal For A Fast Veggie Vigor & Fiber Boost - Jag Bhalla, Nanosalad's Owner, And Chef Nick Moyer Are In To Tell Us All About It. Then, Everybody's Talking About It - Thompson Italian  in Falls Church. Chef-owners Gabe & Katherine Thompson, Who Wrote The Bestseller Downtown Italian, Are Excited To Serve Casual Italian Food That Stirs The Imagination In A Family-friendly setting That They're Deeply Connected To. Gordon Lambourne Is Vp Of Communications at The National Restaurant Association Educational Foundation (NRAEF) - It Provides People From All Backgrounds With The Training, Education, Financial Resources, And Career Development They Need To Build Pathways To Meaningful Jobs And Careers In The Restaurant And Foodservice Industry. The NRAEF Is A National Organization, But HQ Right Here In The District. Last Fall, They Kicked Off Their Career And Technical Education Program, ProStart, For DC High School Students, And We'll Hear All About This Pioneering Program. Jenna Umbriac, Director Of Programs For MANNA FOOD CENTER Sis In With Details About The October 26 No Waste, Big Taste: Rescued Food Cooking Competition At Fresh Farm Silver Spring Farm Market, Where Local Chefs Compete "Chopped" Style To Turn Ugly Produce And Recovered Food Into Culinary Masterpieces. Meredith Meyer Grelli Is Co-founder And Co-owner Of Wigle Whiskey, Pittsburgh's First Distillery Since Prohibition. Since Beginning Distilling In December 2011, Wigle Whiskey Has Worked To Restore Pittsburgh's Legacy As The Birthplace Of American Whiskey And The Epicenter Of Rye. She's In With Tastes And Talk Of Everything From Wigle To The Whiskey Rebellion. Listen In!