Fred Kirschenmann ofThe Leopold Center for Sustainable Agriculturejoins us this week to talk why America lost touch with her food source—the farm—and looks at the resurrection taking place, right now, on farms across the land.

The Sterns are at the source of a different "chicken fried" steak at the Rock Café, located on the final stretch of the famed Route 66 in Stroud, Oklahoma.

Our wine wizard Josh Wesson is back and this time he's debunking all those wine myths, starting with sulfites.

Bee scientist Dennis Van Englesdorf joins us to investigate the mystery of the vanishing honeybees and the impact on crop pollination.

Gourmet magazine's John Willoughby, author of Let the Flames Begin, has ideas for Easter lamb and ham, new party cuts to try, and a recipe for Mensaf (Lamb in Spiced Yogurt Sauce with Rice and Bread.)

Stanley Feder of Simply Sausage, Inc. tells of cooking paella for 3,000 in Spain. It's a story that gives new meaning to cooking for a crowd.

Lynne has a recipe for Wilted Greens and Sheep Cheese Bruschetta and, as always, takes your calls.