From the menu of restaurant Playa Provisions, "Top Chef" first runner-up Brooke Williamson shares her recipe for salted cod clam chowder with braised bacon in a sourdough bread bowl.
Dr. JJ Levenstein educates us on water safety to protect children from drowning and mother Sara Villasenor shares her harrowing tale of her four-year-old daughter's nearly fatal pool accident.
Author of "Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro" Chef Makini Howell shares a flavorful vegan recipe for spicy peach tofu and tempeh with charred purple beans.
