“Green” is in. This timely episode will explore ways that food and cooking affect our environment and vice-versa. We’ll visit Cabbage Hill farms in New York, where we’ll learn about a system of sustainable agriculture that may be a model for the coming green age, then head to the nearby Flying Pig restaurant, whose mission is to showcase the products of regional and local farmers. We’ll also travel to Spain, where we’ll meet a couple who explain their “eco-gastronomic” philosophy while showing us their organic garden and restaurant. Join us as we meet people across the globe who bring their values to the table.