Peak Season – Blueberries! // Amy Weems, the sauce boss is here to talk about Hot Dame Hot Sauce and the burgeoning local condiment scene // Lemon balm, anise hyssop, lemon verbena – more than just a garnish // Ordinary to Extraordinary – next level appetizers // Summertime means lobster rolls - or crab or shrimp? // Lastly, we play Rub with Love Food for Thought Tasty Trivia

Peak Season – Cherries // Hana Yohannes of Shikorina Pastries // Taryn Koerker of Shark Garden // Armandino Batali favorite food memories from Salumi // Lastly, we play for Rub with Love Food for Thought Tasty Trivia!

Peak Season – Mangos are filling the produce section // Rachel Belle runs down the highlights of the Taste Northwest cook off in Puyallup // We ask Rachel to share some of the most mouth-watering last meals from her podcast // Our annual thirst-quenching ideas for summer spritzers - low alcohol and no alcohol // What to eat when COVID dulls your taste buds // Getting creative while camping // Lastly, we play Rub with Love Food for Thought Tasty Trivia!!

Peak Season – shelling peas are finally local // One of our favorite themes – “Ordinary to Extraordinary “ applied to 4th of July side salads // Summer fruit desserts // A cookbook we highly recommend “Grains for Every Season” by Portland chef Joshua McFadden // Author and friend Cynthis Nims joins us to share recipes from her new Shellfish cookbook // Lastly, we play a  4th of July edition of Rub with Love Food for Thought Tasty Trivia!!

Peak Season – Delicate young greens and time for a flawless vinaigrette // A perfect Father’s Day menu – Loretta’s version vs. Tom’s version // More important information on helping the displaced families in Ukraine from Danica Noble // Kat Lieu joins us to talk about her new book “Modern Asian Baking at Home” // Top ten reasons to roast pork shoulder // Lastly, we play a Father’s Day edition of Rub with Love Food for thought Tasty Trivia!!

Danica Noble update on how to help Ukraine // Sophie Minchilli calls in from Italy to talk about her clever new book  “The Sweetness of Doing Nothing – Live life the Italian Way" // ET‘s food journey and current culinary passions // Big bacon decisions for our upcoming tasting // Answering burning questions from our listeners // Our own Princess Dianne will elaborate on the Filipino Kamayan feast

Peak Season – Prosser Farm Report // Emme Collins Executive Chef of Seattle Public schools joins us to talk about her culinary career and the work they are doing to improve school lunch // Cairnspring co-founder Kevin Morse tells us about the wheat farmers in the Skagit Valley, their mill, and the flours they produce // Hooray for rosé! // The fresh roses have started to arrive