food network channel

Food Network’s Schedule Packs Star Power and Seasonality


During the Warner Bros. Discovery upfront presentation, US Networks Chairman and Chief Content Officer, Kathleen Finch announced Food Network’s new star-powered series joining a packed lineup of premieres for the year ahead. From epic culinary battles between the best of the best to new and returning stars sure to make the lineup shine, Food Network’s programming is primed to deliver more of what audiences love. First up among the new series, two projects from mega-star Selena Gomez. Fresh off her hit Emmy-nominated HBO Max series, Selene + Chef, Selena joins Food Network later this year with a new celebration-focused series just in time for the holidays. Gomez will also soon start working on a new series for 2024 that will have her meeting up with some of the best chefs in the country in a quest to cook their most popular dishes when she visits their kitchens. Both projects will be produced by July Moon Productions and The Intellectual Property Corporation (IPC), a part of Sony Pictures Television for Food Network.

Added Finch, “The holidays are always huge for Food Network, reaching nearly 60M P2+ viewers, and having Selena kicking off the nearly 100 hours of new and returning holiday programming will certainly make this coming season one to celebrate.”

The Elf on the Shelf® is an iconic, time-honored tradition and hallmark of the holidays in households across the globe. In partnership with The Lumistella Company, Food Network announced The Elf on the Shelf: Sweet Showdown WT, a Christmas-themed sweets showdown joining its must-see holiday lineup later this year. The new series will be set in a whimsical holiday wonderland and will feature The Elf on the Shelf’s Scout Elves challenging some of the best sweets makers from across the country to create the most magical and unexpected holiday creations ever seen. The Elf on the Shelf: Sweet Showdown WT is produced by Objective Media Group and All3 Media America for Food Network.

Food Network’s holiday programming will also feature returning fan-favorite series in Q4 including Beat Bobby Flay: Holiday Throwdown, Christmas Cookie Challenge, Holiday Baking Championship and Holiday Wars.

“As the leader for food programming, besting ourselves year after year is no easy feat, but the upcoming lineup turns up the star power with new and returning faces and is packed with exciting competitions, magical holiday creations and culinary adventures for the whole family, said Betsy Ayala, Head of Content, Food, Warner Bros. Discovery.

From Guy Fieri, fans can look forward to more of the monster culinary competition Tournament of Champions, the sudden-death, bracket-style competition that keeps competitors on their toes and the audience on the edge of their seat. The recently wrapped fourth outing was the best cycle yet with more than 11 million viewers tuning in, making it the network’s highest-rated series to date this year; a new season will premiere in early 2024. Tournament of Champions is produced by Knuckle Sandwich and Lando Entertainment for Food Network.

Also on the pocket from Fieri is an all-new competition travelogue, Best Bite in Townwhere Guy will appoint some of his chef friends to hit the road to visit different cities each week, competing to find the very best bite in town. Best Bite in Town is produced by Knuckle Sandwich and Citizen Pictures for the Food Network.

Viewers can also look forward to more of the popular ‘in the kitchen’ series which premieres weekly on Saturday and Sunday, providing recipe inspiration and cooking camaraderie from Food Network stars delivered straight to fans’ own kitchens. New episodes set to premiere include The Pioneer Woman with Ree Drummond, Be My Guest with Ina Garten, The Kitchen with co-hosts Sunny Anderson, Katie Lee Biegel, Jeff Mauro and Geoffrey Zakarianand a new face to the weekend lineup, Franco Noriega. A world-class chef and restaurateur, Franco loves to entertain. Inspired by his Peruvian and Italian roots and his love of international travel, Franco dishes up simple, colorful, crowd-pleasing plates for everyone to enjoy in the all-new Hot Dish with Francoslated to premiere this Fall. Hot Dish with Franco is produced by Big Fish Entertainment for Food Network.

Amidst the more than 80 hours of premieres coming this summer, Food Network’s lineup will also feature returning favorites including a new season of Outchef’d with Eddie Jackson on June 15th; timely seasonal competition Beachside Brawls hosted by Antonia Lofasoand the return of The Great Food Truck Race led by Tyler Florenceon June 18th. July will offer double the heat when BBQ Brawlreturns featuring a match-up between Bobby Flay, Sunny Anderson and Anne Burrelland the Michael Simon-hosted US BBQ starts a new season, both titles premiere on July 10th. Fan-favorite Worst Cooks in America returns on August 6th and more premieres to be announced in the weeks ahead.

FOOD NETWORK ( is a unique lifestyle network, website and magazine that connects viewers to the power and joy of food. The network strives to be viewers’ best friend in food and is committed to leading by teaching, inspiring, empowering and entertaining through its talent and expertise. Food Network is distributed to more than 74 million US households and draws an average of 50 million unique web users monthly with a social footprint of 71 million, while Food Network Magazine reaches 11 million readers. Food Network is part of Warner Bros. Discovery (NASDAQ: WBD), a leading global media and entertainment company that creates and distributes the world’s most differentiated and complete portfolio of content and brands across television, film and streaming. Available in more than 220 countries and territories and 50 languages, Warner Bros. Discovery inspires, informs and entertains audiences worldwide through its iconic brands and products which also include: Discovery Channel, discovery+, CNN, DC, Eurosport, HBO, HBO Max, HGTV, OWN, Investigation Discovery, TLC, Magnolia Network, TNT, TBS, truTV, Travel Channel, MotorTrend, Animal Planet, Science Channel, Warner Bros. Pictures, Warner Bros. Television, Warner Bros. Games, New Line Cinema, Cartoon Network, Adult Swim, Turner Classic Movies, Discovery en Español, Hogar de HGTV and others. For more information, please visit

LocalMotive – 17 years building local food networks – Think Local

It was almost a year ago that flooding washed away portions of the Coquihalla Highway.

One of the casualties of that catastrophic event was disruption to the food supply chain to the Okanagan.

It was at that time that a small, locally owned and farmer-focused market and delivery service called LocalMotive drew the attention of many local shoppers.

While many store shelves were bare, LocalMotive had an abundance of produce, eggs, dairy and more. And, as people line up desperately to find healthy fresh food, the company’s vision of a local food supply chain manifested unexpectedly for the small company.

“When we started our company in 2005, barely anyone was buying organic and there was a small number of people focused on local food supply,” says owner Thomas Tumbach, who has a bachelor of science degree in agroecology from UBC.

“With the increasing number of climate-related events, there are more and more impacts on food supply. Farmers live and die by the weather. Due to these events, most consumers are starting to take note of how their choices will either help build up and support, or work against, local farmers and degrade the local food system. Every purchase consumers make affects the direction of the food system we will have in the future.”

LocalMotive started as a small organic home delivery service that packaged seasonal hampers of local organic fruits and vegetables, called consumer-supported agriculture (CSA) boxes. It delivered them to homes in the area.

“CSA is a popular emerging model for building direct food connections between farmers and consumers,” says Tumbach.

In a CSA box delivery model, consumers sign up for a subscription to a CSA box and get it delivered to their door weekly.

“Our organic home delivery service is still running after 17 years, it really helps our farm plan how much to grow and to reduce overproduction and related food waste,” said Tumbach.

LocalMotive currently serves more than 500 clients monthly from West Kelowna to Osoyoos and supports more than 25 local farmers with their unique subscription service and online ordering platform, available at

In 2020, the company expanded its offerings by adding a retail market in Penticton.

“Many of our customers loved our delivery service but wanted more access when they ran out of produce. So we decided to open a retail space they could come six days a week, year-round.”

LocalMotive Market offers a wide array of local organic produce, but also works with local processors that make value-added products, such as preserves, sauces, body care products, gift items and more. The market offers a full line of grocery, dairy, bulk foods and ingredients, and produces many unique foods in its own kitchen, where it preserves local fruits and vegetables that often go to waste.

“There is a lot of food waste involved in farming. A good farm will typically average a loss of 20% of crops due to various cosmetic failures, but the food is still usable,” says Tumbach. “This is why we started a kitchen at the market, so we could reduce waste and make valuable products from them.”

The Local Motive kitchen produces its own line of pickles, jams, sauerkraut, kimchi, yogurts and grab n’ go lunch items, which are some of the main attractions of the market.

Another way LocalMotive reduces waste in their market is by offering customers the opportunity to shop “plastic-free.”

Customers can go to the market with their own containers and use the unique “Fill Joy” jar tag system, where they tag their containers with a Fill Joy chip that is recognized by the till at the check out.

“The new Fill Joy system speeds up the process of plastic-free shopping, and allows customers to shop quickly without using plastics,” says Tumbach.

Customers can fill bulk grains, nuts, coffee, tea, flour and dried fruits, as well as a full line of cleaning products such as shampoos and conditioners, soaps, laundry detergents and more.

Located adjacent to Tony’s Meats and Woudas Bakery in the Apple Plaza in Penticton, LocalMotive makes the plaza a one-stop shop for many dedicated customers.

“Our customers love what we are offering,” says Tumbach. “The quality and freshness make our products unique and appealing, and that is why we are increasing our retail space, so we can show off the amazing array of local products that are available and help reduce our impact on the environment with plastic-free shopping options.”

So stop by checking out the exciting new market, and bring your own containers for the many bulk foods and cleaning products

LocalMotive is located in the Apple Plaza at 1848 Main Street in Penticton and is open Monday to Saturday from 10 am to 5 pm. Contact it at 236 422-3512 or go to its website at

This article is written by or on behalf of the sponsoring client and does not necessarily reflect the views of Castanet.

Food Network’s Robert Irvine On Staying Fit While Traveling And Private Jets

Robert Irvine may be best known as the star of the Food Network’s Restaurant Impossible, but beyond that, he runs an expansive business empire with 11 different companies, including shooting dozens of episodes for his various TV shows, all while maintaining a top-level of fitness. That comes despite being on the road 345 days a year, of which nearly half supports his foundation’s philanthropic efforts. A typical year finds him landing at military bases in the Middle East and small towns in the middle of nowhere. His latest book, Overcoming Impossible, is a must-read for anyone who enjoys practical advice. It’s chock with lessons he’s learned personally, including from helping hundreds of restaurant owners back from the brink of failure.

One thing you shouldn’t bother asking Irvine about is where he likes to go on vacation. It turns out that isn’t on his busy agenda, at least for the time being. “I went to Bali once, and after two days, I was bored,” he said. However, that could change in the future. During a brief interview, the former military cook displays some of how he has applied life’s lessons to create a successful business career. “Years and years ago, I told a certain individual with five assistants, ‘You’re just lazy. We don’t need that.’ Here I am today, using the same systems.”

Another key tool for Irvine is private aviation. He says, “I can finish a show and be home in a couple of hours or onto my next location. We have companies from restaurants to food and nutrition. We have nearly 5,000 employees. There is a plant in Pittsburgh. If I talk about Restaurant Impossible, it’s in every state and small town. There are over 95,000 locations that sell my retail products. Time is my enemy. Private aviation allows me to travel to places I couldn’t get to without multiple stops.”

Like many people, Irvine’s entrée into private jets came because of a need.

The top chef recalled, “After a food event in Houston I was supposed to get to Washington DC for a charity dinner; they shut down the airports. I told my assistant the cost doesn’t matter. I need to be there. And it was $23,000. I’m like, okay, I need to do it because I need to be there. I got to the dinner, and it really gave me a different perspective on the value of my time.”

Since then, he joined Wheels Up as a Core member, although his pathway was a little different than most of the members. He had previously partnered with the private jet provider’s CMO, Lee Applbaum, when he was in a similar position at Patron. Irvine says corporate responsibility was a key factor in choosing a New York-based flight provider: “My partnership with Wheels Up is not only to get from point A to B, but they do so many great things philanthropically.”

In terms of the book, Irvine draws from his own training. A chapter titled “Mise en Place,” a French expression, seeks to show the importance of regimented preparation. Culinary students are taught to measure out each ingredient and have it ready to be incorporated into the dish before cooking begins. Irvine says in poorly run restaurants; these steps are skipped.

Irvine believes, “So many business owners address only the most pressing concerns of the day – putting out fires – when basic daily preparation can stop most of the fires from ever starting.”

Of the book, he says, “If you make it fun for people, they will learn more and retain the information.”

Oh, and how does Irvine maintain his viable fitness despite his crazy schedule? He says he tries to stay at hotels within 30 minutes of a gym that offers daily access, adding, “If there are no gyms available, I use bands. There is no excuse not to work out. In a hotel room, you can use the bed. You can use chairs, and you can use the floor. Put a band around the back of a chair and do arm curls. I also carry eight-pound weights, and you can laugh, but eight-pound weights can do the trick. Or if you can’t bring weights, get cans of baked beans. There’s no excuse.”

Food Network star Giada de Laurentiis to open 2 Scottsdale restaurants

After construction was halted due to the onset of the COVID-19 pandemic in 2020, the Caesars Republic Scottsdale hotel is back on track and is expected to open early next year near Scottsdale Fashion Square.

The 11-story hotel will include two new restaurants from Food Network chef Giada de Laurentiis: Luna by Giada and Pronto by Giada.

What restaurants will Giada de Laurentiis open in Arizona?

Celebrity chef and Food Network television star Giada De Laurentiis.

Luna by Giada will be a spinoff of her original Las Vegas restaurant, described as an “indoor-outdoor California-inspired Italian concept.” The menu is still under wraps, but De Laurentiis revealed that guests will be able to try their signature lemon spaghetti and other dishes.

The restaurant will have an open and inviting atmosphere with views of Camelback Mountain and large glass windows separating the kitchen and dining room.

A Most Imperfect 2022 – The Whole Carrot

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This year was one for the books. You crushed it like a tomato, rescuing ugly produce, upcycling ingredients, and shopping for sustainable groceries. At Imperfect Foods, we’re all about small wins translating into big changes, and we can really see the impact when we count our collective wins as a community.

So cheers to every left over eaten, veggie scrap saved, and creatively crafted meal. It all adds up!

Holy Guacamole, Look at that Impact

Since Imperfect Foods was founded in 2015, we’ve made it our mission to prevent food—and all of the resources that go into producing it—from going to waste. In 2022, we made some serious progress, bringing our lifetime totals up to truly jaw-dropping numbers.

In our company’s lifetime, we’ve…

…saved more than 172.6 million pounds of food from lesser outcomes

That’s roughly the weight of three Statues of Liberty.

…saved more than 5.8 million gallons of water from going to waste

That’s more water than goes over Niagara Falls in two hours.

…avoided more than 85,610 tonnes of C02e emissions

That’s roughly the emissions of charging 10.4 billion cell phones.

…collected 6.5 million pounds of packaging for reuse and recycling

That’s the weight of almost 20 blue whales.

…donated 15.1 million pounds of food to our partners to help people facing hunger.

That’s equal to 12.5 million meals.

Learn more about the impact you make possible.

Our Most Delicious Year Yet

Drum roll please…we’d like to announce the winners of our tasty food contest of 2022! None of these foods knew they were competing, and let us tell you, they’ve barely bragged at all since finding out they won. Isn’t that refreshing?

Top Produce Item of 2022: Hass Avocados

Even when deemed too small, scarred, or in excess, the glamorous avocado is still beaming from atop the food celebrity scene. She’s toast-worthy, she’s guac-ready, she looks glorious fanned over a bowl of rice and is happy to cream-ify a morning smoothie. Have you ever seen a more in-demand fruit?

Top Non-Produce Item of 2022: Imperfect Foods Boneless Skinless Chicken Breast

Is it anticlimactic or simply realistic? Either way, the boneless skinless chicken breast is the humble canvas for every carnivore’s creation. They’re ready—in all of their oddly-shaped glory—to transform into whatever dinner demands. Plus these chickens are never treated with antibiotics and are always fed a 100% vegetarian diet.

Top Vegan Item of 2022: Minor Figure Organic Oat Milk

Oat milk is having a moment (a moo-ment?), and we’re here with the camera to capture every flattering angle. It works in coffee, in cereal, and in baked goods. Wherever cow’s milk goes, oat milk follows, proving that dairy-free can be divine.

Top Exclusively-at-Imperfect Snack: Fruit Strips & Bits

They’re tasty, they’re twisty, they’re the best case scenario of anyone who loves to play with their food. Best of all, they’ll always keep you guessing: was that the boysenberry I tasted? Or maybe passion fruit? We may never know! What we do know is that these strips were rescued during the process of trimming fruit leather into neat and tidy rectangles.

Top Imperfect Foods Employee Pick: Dark Chocolate Covered Pretzel Pieces

We’re unabashedly obsessed with this sweet and salty upcycled snack. We rescue the pretzels broken during the bagging process, saving them from a lifetime in a landfill and instead dipping them into decadent dark chocolate. Then we buy as many bags as we can before our customers have a chance. They’re perfect as they are, but have you tried them tossed into trail mix? Baked into cookies? Mixed into a milkshake? You know what, pretend you didn’t see this. We want them all to ourselves.

Our Soil Mates: Farmers and Partners

Our team at Imperfect Foods is nothing without our dedicated and talented farmers. Every day, they pour their knowledge into their land, growing crops and raising animals in a way that honors both the eaters of today and the farmers of the future. This year, we brought so many of their deliciously imperfect foods to your table. Here are a few of our fondest memories.

Perfecting Poblanos

Coke Farms started out growing strawberries. They got good berries, cultivating 90 acres of land in Santa Maria, California to grow these juicy red fruits. As the eldest of three sons got more involved in the family business, his father encouraged him to grow what he wanted. And the man wanted peppers!

The family spent three years learning about peppers, and after pouring so much time and energy into the land, their efforts paid off—in excess. Coke Farms came to us with a surplus of poblanos asking if our community would want to scoop them up. Our response? “Pep-per usual, yes!”

A few weeks later, the Imperfect community had brought over 11,100 pounds of peppers home.

Giant Grapefruits Galore

You’ve heard the story of James and the Giant Peach, but what about Jenny and the Giant Grapefruit? Lettuce enlighten you. (Spoiler alert: it wasn’t quite big enough to live in.)

When Sunkist Growers produced grapefruits so large they were rejected by traditional grocery stores and juicers alike, they found themselves with too much of a good thing. They packed local food banks with citrus, but still had fruit to spare. Enter Imperfect Foods and our community of citrus-loving customers.

Together, we rescued 70,000 pounds of giant grapefruits and sent them to kitchens in good homes. They live out their lives as palomas, citrus salads, freshly squeezed juices, or even candied peels. And based on the sheer number of customers, we have to assume that at least one was named Jenny, therefore making this the story of Jenny and the Giant Grapefruit. You’re welcome.

Heavy is the Crown of the Artichoke

Artichokes are a truly fascinating plant. The fruit we eat is technically a thistle flower bud which, if left alone, unfurls into a massive purple or pink blossom. By that point, the leaves aren’t much to write home about. But pick the bud before it blooms and you have a rich, delicious vegetable worthy of a feast.

The farmers of Lakeside Organics are well-versed in exactly when to pick peak ‘chokes. The first top one the plant produces—known as the king artichoke—is usually the biggest. While this is a gift for the dinner table, it can also make harvesting quite labor-intensive. Farmer Aurelio and his crew pluck the top ‘chokes from each plant and toss them into their artichoke-optimized backpacks. Keep tossing ’til it’s full and the pack can weigh up to 80 pounds!

This year, Lakeside Organics had an abundance of organic king artichokes. Our community rescued them and transformed them into dips, pasta dishes, and the stuff of summer dinner dreams.

Doing a Victory Lap (in an Electric Imperfect Van)

This year was a big one for Imperfect’s sustainability initiatives. We’re constantly working to reduce waste and make our operations even more efficient, and in 2022 we got closer to several of our big goals for the company.

this year, we…

  • Piloted an electric vehicle program in Northern California
  • Kicked off a zero waste program in our Portland fulfillment center and diverted 90% of waste from the landfill (more fulfillment centers to follow!)
  • Reduced the amount of material sent to landfills company-wide by 33%
  • Celebrated another year of our successful packaging return program, diverting 3.7 million pounds of packaging from the landfill in 2022 alone

Next year, we’ll expand these initiatives and continue evaluating operations for new ways to minimize our carbon footprint. Our goal is to be a net zero carbon operations by 2030!

Because you know what we always say: Small wins add up to big changes.

Grow the Movement

Feeling inspired? Us too!

For every new customer you refer, you get a kickback and your friend gets a discount (plus the knowledge that their friend is super cool).

You can share the foodie love over text, email, or on social. Just copy your unique link and send it off into the internet ether. We’ll keep track of your referrals and make sure your credits end up in your account. Refer your friends here.

Not yet a part of our community? join here!

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