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This week on Foodie & The Beast, we started off the show with Dena Leibman executive director of Future Harvest, Chesapeake Alliance for Sustainable Agriculture. Dena gave us all the details on the 19th Annual Cultivate the Chesapeake Foodshed conference, January 11 in College Park, MD. Next up on the show joining Dena, we had Meaghan and Shane Carpenter, who are participants in the Cultivate the Chesapeake Foodshed conference. They also own Hex Ferments in Baltimore and have been creating fermented foods for almost 20 years, you can find their products in local farmers markets. On a sweet note, we had Rare Steak and Seafood who recently entered the downtown fine dining, surf and turf wars. Executive chef Mark Hennessy joined us to talk about the concept and sample their marshmallow-fluff topped pot de creme. If you're feeling a little stressed, you will love our next guest, Pedromin Vaziri, she was in to give us information on her total stress relief salon, Soulex Float Spa – her sensory deprivation chambers are all the rage for meditative stress relief and relaxation. Last but not least, Kapri Robinson a bartender at Reliable Tavern in Petworth was in with tastes and talk of Santa Teresa Rum. To listen to the whole show, please click here. Be sure to check out the Facebook Live videos on Nycci’s Facebook profile, here as well