(00:36) We get to know a 40-year farming legacy that's become one of the region's most beloved agricultural destinations, Triple B Farms. Ron Beinlich, a former metallurgical engineer who always dreamed of being a farmer, took a leap of faith in 1985 when he left US Steel to focus full-time on the abandoned 205-acre property he'd purchased years earlier. Together with his wife Carolyn, they transformed overgrown land with a dilapidated house into Triple B Farms - a thriving family business now in its third generation.

(06:10) The farm's name originated from "Beinlich's Beef and Berries," reflecting their early focus on cattle and strawberries. Today, Triple B Farms grows approximately twenty different crops while delighting visitors with what they call "agritainment" - a blend of agriculture and family entertainment. From picking your own berries and visiting baby goats to jumping on "jumping pillows" and watching a singing chicken show, the farm creates experiences that keep families returning season after season.

The farm sits at the southern tip of Allegheny County, offering Pittsburgh families an authentic rural experience, not too far from home. As Carolyn, a former teacher, leads educational tours for thousands of schoolchildren each year, she ensures younger generations understand where their food comes from.

(16:06) The market offers homemade pies baked on-site, alongside locally-sourced jarred goods and seasonal produce. Whether you're craving fresh strawberries in June, blueberries in July, or the perfect pumpkin in October, Triple B Farms delivers an authentic farm-to-table experience that's been nourishing Pittsburgh families for decades.

(26:02) And later in the show, Ashley Cesaratto takes us to lunch for the perfect sandwich at Family Deli, while Alex and Chantal Huff dish up a favorite home cooked recipe with fresh summer corn and pesto. Come hungry!

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(00:57) A disappointing cup of lemonade at the Big Butler County Fair ignited an unexpected entrepreneurial journey for Shiquala Dukes and Vonn Jennings. Their quest for something more refreshing and less sugary resulted in Burghade Lemonade, a business that began as a quick money-making venture but rapidly evolved into something much more meaningful.

The couple shares how they crafted their first batches in summer 2022, focusing on healthier ingredients with less sugar and more fresh fruit. This health-conscious approach resonated immediately with customers, selling out at their very first events. Their product line has bloomed from two initial flavors to seven varieties. Raspberry dominates at Pride events, while Limeade finds its fans in Lawrenceville and the Strip District Terminal.

(15:30) As first-generation business owners, Shiquala and Vonn candidly discuss navigating unfamiliar entrepreneurial waters through programs like Fulton Commons' incubator and Catapult Pittsburgh. Beyond the beverages themselves, Burghade represents something larger: community values, health consciousness, and entrepreneurial inspiration. Their journey embodies their own business philosophy: "Do it scared" and "fail forward."

(34:43) Later in the show, Hal B Klein offers up a dining spot on his day off, and Olive Visco dishes out her mom's eggplant parm recipe, where the summer garden is key. Enjoy!

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(01:06) Scott Baker, a fifth-generation baker and president of Five Generation Bakers, unveils the rich legacy behind Pittsburgh's beloved Jenny Lee Bakery. It's all about family tradition, resilience, and reinvention.

Through fascinating family anecdotes, Scott traces the evolution from that first bakery to the Seven Baker Brothers wholesale operation, to the birth of Jenny Lee in 1938—named after a popular Guy Lombardo song. As Jenny Lee expanded to 14 locations throughout Pittsburgh, it became a treasured institution, famous for its buttercream cakes and exceptional baked goods.

(10:15) When disaster struck in 2006 with a devastating Thanksgiving Day fire, followed by the 2008 recession, the original Jenny Lee Bakery closed its doors. However, Scott's discovery of his grandfather's handwritten notes and photos sparked a new beginning, launching Five Generation Bakers to restore the Jenny Lee legacy through their famous swirl breads.

(20:10) Scott shares exciting developments including their new baking mixes that let customers recreate authentic Jenny Lee treats at home, and the upcoming Jenny Lee Breakfast Nook restaurant opening in Moon Township.

(37:15) Later in the show, Catherine Montest shares a spicy trend for white wine, and we revisit the lemon posset, a perfect warm weather dessert, with Steven Bright. Enjoy the show!

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