May 29

Even though Jennifer Walsh had to take her sick dog to the Vet she still joins us on Cork and Fork. She's a trooper AND she's got the freshest local produce in town at Mesa Produce. Follow her on Instagram and Facebook.

Jason Diamond from Stardust Sportfishing joins us next. It's definitely time to get out and enjoy the water. Jason says the fish are plentiful. The kids will love it too. Details at

Next we get Craig Lingham on the phone. He's runs HOOK'd Restaurant and Bar at Cachuma Lake. HOOK'd is open weekends, the lake is beautiful, so get up there and have a great meal and a great day. Web site is

And it wouldn't be Cork and Fork without a visit from Louie Lucas. He's the man behind Lucas and Lewellen Vineyards. More about Louie and his wines and the L&L Wine Club at

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May 22

Up first it's Steve Meyer from Santa Barbara Woodfire Catering. Steve makes awesome pizzas and many other specialties. Plus, he's got curbside pick up near Captain Fatty's Brewery and SAMsARA Winery. Details at

Then we welcome back Ed Seaman. Ed operates Restoration Oaks Blueberry Farm where you can pick your own blueberries. The farm is in the Santa Ynez Valley just 35 miles northwest of Santa Barbara. Check out

Next we call Les Clark, President of The Berry Man. The Berry Man provides fresh local produce to restaurants and schools. Plus they're delivering food boxes to local churches and non-profits. More info at

Finally, it's our honor to bring on Frank Ostini from The Hitching Post. Many say The Hitching Post offers the World's Best Barbecue. And, yes, it's the restaurant featured in the movie Sideways. Go to  Call 805-688-0676.

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May 15

Our show opens with Julie McDonald from the Neal Taylor Nature Center at Cachuma Lake. Cachuma is the perfect spot to get outside, get some sun and take a beautiful walk. Check out

Drew Wakefield with Ramada by Wyndham Santa Barbara calls in. Drew is "Mr. Santa Barbara" and we love his positive energy. Ramada Santa Barbara is offering day rates for quiet, productive work spaces. Call 805-319-4314.

Next we hear from Jennifer Walsh at Mesa Produce. Jennifer has expanded her business. She's opened a Farm Cart next to Von's in Montecito. Check it out when you can. You can reach Mesa Produce at 805-962-1645. Or go to Instagram or Facebook.

Our final guest is Doug Bush from The Cultured Abalone Farm. You can buy Doug's abalone at the Saturday Fisherman's Market at the Harbor. And check out the web site to see how they raise abalone:

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May 8
Jennifer Walsh from Mesa Produce opens the show. Jennifer has the freshest produce in town and the Flower Cart is up and running for Mother's Day. More about Mesa Produce on Instagram and Facebook. Or call 805-962-1645.

Then we get Steve Meyer on the line. Steve runs Santa Barbara Woodfire Catering. He's got an easy pickup location near Captain Fatty's Brewery and SAMsARA Winery on Calle Real. Call Steve at 805-637-0980.

We wrap it up with Louie Lucas from Lucas and Lewellen Vineyards. He says his grapes are looking great and they've been doing some "suckering" at the vineyard. Plus, we learn more about Louie's life in this episode.

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May 1

John Henigin is a bit under the weather so Drew Wakefield from Ramada by Wyndham Santa Barbara takes the reins for this episode.

First we talk with Adam McKaig. Adam is a well-known realtor in our area but for this show we cover Adam's Angels. Adams’s Angels delivers food, medicine and necessities to those at risk during difficult times. The Angels also collect and distribute clothing, protective equipment, and toiletries to the homeless. For more info, to volunteer or to donate go to

Up next it's Randy Shannon. Randy is the General Manager at Santa Barbara Golf Club. Great news! The golf course is open and they've implemented a series of increased sanitary and cleaning standards. Book a Tee Time at at Or call 805-687-7087.

Our final guest is Ian Cutler from Cutler's Artisan Spirits. The Cutler family has a longstanding legacy in the California Spirits Industry. And now Ian has stepped up to the plate to make hand sanitizers for our community. Thanks Ian! His web site is

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