Fascinating stories from 3 places you probably never heard of. We think you'll be interested, even delighted.  Minus 8 ice wine-based Vinegars from Canada's Niagara region, Brad & Rachel Thomson, St. Catherine's Ontario Canada, www.minus8vinegar.com; Chef Eli Wahl, Casbah Restaurant of the Big Burrito Group, Pittsburgh PA talks about Minus 8's use in cooking and a special menu he created as a showcase for these vinegars, www.bigburrito.com/casbah/;  Patricia & Astrea Morford, Goat Farmers & Cheesemakers, River's Edge Chevre from Three Ring Farm, Logsden OR, www.threeringfarm.com; Max Watman shares a lifetime of his experiences with "real food", Harvest: Field Notes from a Far-flung Pursuit of Real Food, Hudson Valley NY.

Did you set your clocks?  Around the World, note that the time change in the USA is earlier than in most countries, so you can hear us an hour earlier. A "Mixed Bag"; a New Food Magazine - published in Sweden; Two Superb Vodkas with Unusual stories & ingredients; and a "Bible" of a different kind.  Lotta & P-A Jorgenson, Fool Magazine, Malmo Sweden, www.fool.se; Jack Bays, Founder, Fair Quinoa Vodka - Quinoa from Bolivia, Distilled in the Cognac region of France, Brand owned by Fair Spirits, Paris, distributed in the US by Bay-Pac Beverages, www.fairspirits.com; Don Freytag, CMO, Ocean Vodka, Maui HI, www.oceanvodka.com; Annie Bell, Annie Bell's Baking Bible. London UK, www.anniebell.net.

It's All in the Family at three Food-Drink establishments.  Iron Horse Vineyards, Joy Sterling, President, Green Valley CA, www.ironhorsevineyards.com; Good Stock Farm, Sanford "Sandy D'Amato, formerly Chef-Owner, Sanford Restaurant, Milwaukee WI, Good Stock: Life at a Low Simmer, Hatfield MA, www.goodstockfarm.com; Valor Chocolates, Valeriano Lopez, President (5th generation), nr. Alicante Spain, www.valor.es.

A Very Liquid Program, from Coffee to Wine to Mezcal.  Bruce Burrows, Inventor of the ICoffee, Super Hi-Tech Brewer, Valencia CA,  www.icoffee.com; Paul Kelamkiarian, Proprietor, Wine-of-the-Month Club, Monrovia CA, www.wineofthemonthclub.com; Judah Kuper, Mezcal Vago, Oaxaca Mexico, www.mezcalvago.com.  Imbibe and Enjoy!!

Happy Valentine's Day to all Lovers everywhere!!  Today an interesting list of the Most Influential People in Food in the USA, Rio de Janiero Cuisine & an "Insider's" Guide to Paris:  Colman Andrews, The Daily Meal, America's 50 Most Powerful People in Food, www.thedailymeal.com/americas-50-most-powerful-people-food-2014/12114; Leticia Moreinos Schwartz, My Rio de Janiero: a Cookbook, www.chefleticia.com; Trish Deseines, The Paris Gourmet, Paris France, www.trishdeseine.com.  OTM's Valentine Feast of B-Valves & Bubbly courtesy of Taylor Shelfish Farms, www.taylorshellfish.com & Gloria Ferrer, www.gloriaferrer.com.  Thanks to both!!>

Mostly British: A Chef & Prolific Author; a Food TV Producer as Sleuth; on the Bristol Dining Scene again; & adventures with a favorite, Grilled Cheese.  Paul Gaylor, a 20-year veteran chef & Author of 22 books, Great Homemade Soups: a Cook's Collection; James Winter, Producer of the BBC's Saturday Kitchen, Who Put the Beef in Wellington: 50 Culinary Classics, Who Invented Them, When, and Why; Toru Yanada, Chef, Riverstation, Bristol, England,  http://www,riverstation.co.uk; Shane Kearns, Melt: 100 Amaking Adventures in Grilled Cheese, http://www.grilledshane,com. 

More "American-made:" Anne Quatrano, Chef-Partner, Star Provisions Food Markets & Restaurants, Atlanta GA, www.starprovisions.com, Summerland; Judith Choate, author-collaborator on 100 Cookbooks, An American Family Cooks, http://notesfromjudieskitchen.com; Kate Heddings, FOOD & WINE Best New Chefs All-Star Cookbook.

One of our MOST Fascinating Programs.  Two Iconic and Important Chefs reveal their Philosophy and (some) of their Secrets:  David Kinch, Chef-Owner, Manresa Restaurant, Los Gatos CA, www.manresarestaurant.com, Manresa: An Edible Relection; Daniel Patterson, Chef-Owner, Coi & 3 other Bay Area Restaurants, Oakland & San Francisco, www.danielpattersongroup,com, Coi: Stories and Recipes.

How can you Cook more interestingly and more conveniently?  Tools & techniques  from the “good old USA”.  Sam Weiner, President, Edgecraft/Chef’s Choice, Avondale PA, Knife Sharpeners, Electric Kettles etc, www.edgecraft.com; Mary Karlin, Mastering Fermentation: Recipes for Making & Cooking with Fermented Foods, www.masteringfermentation.com; Erin Coopey, The Kitchen Pantry Cookbook: Making Your Own Condiments & Essentials, Seattle WA, www.glorifiedhomechef.com.

OTM isn’t the only one who loves Italian cuisine, a Chef talks to us about his Italian “Viaggio” that ended with Cucina Italiana in Philadelphia, and definitive “How to Cook” Pasta & the Dolci of Southern Italy.  Jeff Michaud, Chef, Osteria, Philadelphia PA, Eating Italy: A Chef's Culinary Adventure, www.vetrifamily.com; Maureen Fant, Sauces & Shapes: Pasta the Italian Way, Rome, Italy, www.mbfant.com; Rosetta Costantino, Southern Italian Desserts: Rediscovering the Sweet Traditions of Calabria, Basilicata, Puglia & Sicily, www.cookingwithrosetta.com.

Meat, Potatoes (and other veggies) & Drinks to go with.  Chef/co-owner Rick DeShantz & partner Tolga Sevdick are packing them in - we talk to them about their new spot in Pittsburgh's Cultural District, Butcher and the Rye, www.butcherandtherye.com, meanwhile their Meat and Potatoes is still going strong, www.meatandpotatoespgh.com; OTM Loves Lamb and no Lamb better than from Jamison Farm near Latrobe PA, John & Sukey Jamison bring us up to date & we reminisce also, www.jamisonfarm.com; Joe Yonan, Food Editor of the Washington Post, brings a new approach to "Eating for one", Eat your Vegetables: Bold Recipes for the Single Cook.

OTM Wishes Each & Every One of our Listeners, and Guests since January 2004. a Happy & Prosperous 2014. And We Suggest Liquor to Toast its Beginning. Joe Magliocco, President, Michter's Distillery, Lousville KY, Makers of Michter's US*1 American Whiskeys, Unblended, Rye, Sourmash & Bourbon, based on Traditional 18th Century Mash-bills & Methods, www.michters.com; Don Crank, Winemaker, Willamette Valley Vineyards, Producers of top quality Pinot Noir wines from 3 Oregon Estates, Turner OR, www.willamettevalleyvineyards.com; Andy Nelson, Partner & Distiller, Nelson's Greenbrier Distillery, Nashville TN, www.greenbrierdistillery.com, Today producing Belle Meade Bourbon, the Revived Nelson Brand to follow.

Merry Christmas Best Wishes to All of our Listeners Around the World. Sweet Treats & Other Ideas for Holiday Entertaining. Roger Pizey, Pastry Chef, Marco Grill at Chelsea FC, Stamford Bridge, London, www.marcogrill.com, World Class Cakes, Kate McDermott, Art of the Pie - Pie Class & Pie Camp, www.artofthepie.com & Kate Lebo, Poet & Pie Enthusiast, A Commonplace Book of Pie - both Kates from Seattle; Eric LeVine, Chef-Partner, Morris Tap & Grill, Randolph NJ, www.morristapandgrill.com, Small Bites Big Flavor: Simple, Savory & Sophisticated Recipes for Entertaining; Peggy Smith, Co-Founder, Cowgirl Creamery, Marin CA, www.cowgirlcreamery.com, Cowgirl Creamery Cooks.

OTM still in Italy - how great! 2 Traditional Restaurants in Siena, Tuscany, and a Palazzo where you can stay with the Princess-owner, near Architecturally Wonderful Ascoli Piceno, in southern Le Marche. And to wrap it up Lidia's latest cookbook: Mirco Vigni, Partner, & Chef Nico Atrigna, Osteria Le Logge, Siena, www.osterialelogge.it, Marco Neri, Owner, Matteo Neri, Sommelier, Massimiliano, Chef, La Taverna di San Giuseppe, Siena, www.tavernasangiuseppe.it; Princess Giulia, Owner, Borgo Storico Seghetti Panichi, Historic Splendor + Modern Luxury, nr. Ascoli Piceno, www.seghettipanichi.it;Lidia Bastianich, Lidia's Commonsense Italian Cooking, www.lidiasitaly.com.

OTM in Italy, Modena, Emilia Romagna to be precise. We meet Three Chefs/Restaurateurs with Fascinating Stories. Massimo Spigaroli, Owner-Chef, Antica Corte Pallavicina, Polense Parmense, nr. Parma, "World's Best" Producer of Culatello, www.anticacortepallavicinarelais.com;Marta Pulini, Chef-Partner, Franceschetta58, Modena, www.franceschetta.it;Alessandro Bertoni, Partner, Mon Cafe Ristorante/Caffetteria & Quartopiano Bed & Breakfast, Modena, www.mon-cafe.it; www.bbquartopiano.it.

OTM Ventures Around the World & Back in History: Anya von Bremzen, Multi-Award-Winning Journalist & Cookbook Author Traces her Family's Experiences in her Native Land by Recreating Different Decades of Russian Food, Mastering the Art of Soviet Cooking; Sandra Gutierrez, Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina, www.sandraskitchenstudio.com; Habeeb Saloum & his Twin Daughters Muna & Leila, Scheherazade's Feast: Foods of the Medieval Arab World, Toronto Canada & Allentown PA; Ken Marion, Green Virgin Products, Tells us about Moringa, a Tropical Superfood, "maybe the World's most nutritious Green, www.greenvirginproducts.com

Sweet and a Little Bit Savory, from 4 Ladies who know their way around both! Joanne Chang, Owner, Flour Bakery, Flour, too, Boston MA, www.flourbakery.com; Allison Robicelli, Co-Owner, Robicelli's Cupcakes, Robicelli's Cupcakes: A Love Story with Cupcakes, Brooklyn NY, www.robicellis.com;  Dynise Balcavage, Pies & Tarts with Heart, Philadelphia PA, www.urbanvegan.net; Natalie Slater, Bake & Destroy: Good Food for Bad Vegans, Chicago IL, www.bakeanddestroy.com.

Three Views of Food in New Orleans and New Orleans transplanted to Oxford MI.  John Besh, Restaurant August et al, Cooking from my Heart: My Favorite Lessons Learned Along the Way, www.chefjohnbesh.com; John Currance, City Grocery etc, Pickles, Pigs & Whiskey, Oxford MI, www.citygroceryonline.com; Poppy Tooker, Host of NOLA Radio's Louisiana Eats, Louisiana Eats: The People, the Food and Their Stories, www.poppytooker.com.

OTM pays tribute to Master Chef-Restaurateur Charlie Trotter - a re-broadcast of an interview with him first aired March 1, 2009. Then, Allen Salkin examines the past, present and future of the culinary star-making Food Network, From Scratch: Inside the Food Network.

On the Menu brings you More of Western Ireland.  The Far NW, Wild Scenery, Wonderful Ingredients & Food Preparations.  "You must go to Harry's on the Inishowen Peninsula.................."  several people told us.  Well we hadn't planned to but our Flexibility was Amply Rewarded; Donal Doherty, Owner, Harry's Restaurant, Bridgend, Donegal, www.Twitter.com/HarrysDonal; Along the Way a delightful Georgian Country House run by Susan & DJ Kellett, Enniscoe House, Ballina, Mayo, www.enniscoe.com.  And in Super-Scenic County Clare, Allen Flynn, Owner, The Old Ground Hotel, Ennis, www.flynnhotels.com/Old_Ground_Hotel_Ennis; Dermot Hayes, Bar Manager, Doonbeg Golf Club, Doonbeg, www.doonbeggolfclub.com.

On the Menu loves Ireland, Irish Ingredients, Irish Chefs & their Restaurants - and "The West is Best" so we returned less than 12 months since our last visit.  This program - Galway, the heart of Western Ireland Food!  JP McMahon, Co-Owner, Aniar Restaurant & Cava Bodega, Galway, www.aniar.ie; Jess & David Murphy, Co-Owners, Kai Café & Restaurant, Galway, http://kaicaferestaurant.com; Enda McEvoy, Executive Chef & upcoming Restaurant Owner & Conor Cockram, Sous-Chef, Galway, www.cnocsuain.com; Hisashi Kumagai, Chef, RAW-Sushi in the Sky in the Radisson Blu Hotel, Galway & Tarron Lynch, Restaurant Manager, www.sushiinthesky.ie.