What happens when a chef goes beyond the kitchen and into the policy rooms, fishing boats, and oyster beds? In this episode of One Bite is Everything, Dana DiPrima sits down with Chef Kerry Heffernan of Grand Banks to explore the deep connections between what we eat and the health of our oceans.

Chef Heffernan shares his personal journey from growing up near the Connecticut shoreline to leading one of New York's most unique seafood restaurants, all while championing sustainable fishing practices and responsible aquaculture. From the overlooked porgy to the surprising truth about fish freshness, this conversation offers both practical takeaways and big-picture insights for anyone who cares about the food on their plate.

In this episode, you’ll learn:

• How Kerry's upbringing near the water shaped his culinary philosophy.
• Why lesser-known fish like porgy deserve a place on more menus.
• The real story behind striped bass populations—and why appearances can be deceiving.
• How chefs can drive awareness and policy changes around sustainable seafood.
• Why aquaculture may be the key to feeding future generations.

Resources & Links:

• Grand Banks: https://www.grandbanks.nyc/
• Monterey Bay Aquarium Seafood Watch: https://www.seafoodwatch.org/
• For Farmers Movement www.forfarmersmovement.com
• Connect with host Dana DiPrima on IG @xoxofarmgirl

Credits:

Produced by Dana DiPrima and Sonia Dhillon.

Sound editing and original music by Russell Chapa.

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This month, the Local Food Challenge takes us to the vibrant, delicious, occasionally chaotic world of the farmer’s market. If you're not in the know, you might end up missing out on strawberries (by hours) like the host did. The episode connects you with smart shopping tips from the brand-new Farmer’s Market Field Guide, and explains why a simple market trip is actually a radical act of community care.

Whether you’re a first-timer or a lifelong shopper, you’ll walk away with fresh ideas, seasonal inspiration, and a renewed sense of connection to the people who grow your food.

✨ Highlights include:

• Why your dollars go further (and do more) at the market
• How to talk to a farmer without feeling awkward
• What to do when you can’t find what you came for
• Kid-friendly tips to make the market more fun
• How to shop smart—even on a budget

📥 Download the free Farmer’s Market Field Guide here.

Farm-to-table might sound good on a menu—but what does it actually mean in practice? And who’s paying the real cost of “good food”?

In this episode of One Bite is Everything, host Dana DiPrima talks with Chef Molly Levine of Westerly Canteen about the complex, often invisible challenges of sourcing locally, paying workers fairly, and keeping a restaurant alive. From the legacy of Chez Panisse to her Airstream kitchen in the Hudson Valley, Molly shares why walking the talk on food values is far harder—and more important—than most diners realize.

In this episode, you’ll learn:

• Why "farm-to-table" has become more marketing than movement—and how to tell the difference
• The impossible balancing act between paying farmers, supporting workers, and staying in business
• How chefs can (and do) quietly compromise their sourcing—and what it takes not to
• What it really looks like to write a menu based on what farms can produce, not what’s convenient
• Why small changes by consumers can ripple across the food system

Resources & Mentions:

• Westerly Canteen – Molly’s project focused on seasonal, farm-connected dining.
• Molly Levine on socials and Westerly Canteen too
• For Farmers Movement – national initiative supporting small American farms
• Dana DiPrima on socials

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One Bite is Everything is co-produced by Sonia Dhillon, with original music and sound design by Russel Chapa.