Philip Burger's guest appearances

Philip Burger

The Main Course

Anya Fernald

Dan Miller

Michael Pollan

Dave Arnold

Scott Smith

Rachel Shukert

Chris Grosso

Rainn Wilson

Jody Williams

Rita Sodi

Will Harris

Florent Morellet

Eric Asimov

Tim Fitzgerald

Peter Kaminsky

OwlTail

Christy Robb

From New York City to Missouri, Patrick Martins is covering it all on this week’s installment of The Main Course. Patrick Martins invites Christy Robb of St. John’s Bread &amp; Life into the studio to talk about her experiences growing up in New York City. Learn about Christy’s schooling throughout Manhattan, and how different institutions inspired her radical political leanings. How did Christy become involved in public health, and what problems did the city face in the 80s and 90s? Later, Patrick calls up Philip Burger, the Vice President at Burgers’ Smokehouse to talk about smoking meats in California, Missouri. Learn about the regional differences between country hams, and some of the innovations at Burgers’ Smokehouse, including the infamous water knife! This program has been sponsored by Tabard Inn. Thanks to The California Honeydrops for today’s music!   “In the wintertime, you would butcher your hogs, and you would begin the process of curing… You did it because that was how you preserved food; there was no refrigeration.” [34:15] — Philip Burger on The Main Course

From New York City to Missouri, Patrick Martins is covering it all on this week’s installment of The Main Course. Patrick Martins invites Christy Robb of St. John’s Bread &amp; Life into the studio to talk about her experiences growing up in New York City. Learn about Christy’s schooling throughout Manhattan, and how different institutions inspired her radical political leanings. How did Christy become involved in public health, and what problems did the city face in the 80s and 90s? Later, Patrick calls up Philip Burger, the Vice President at Burgers’ Smokehouse to talk about smoking meats in California, Missouri. Learn about the regional differences between country hams, and some of the innovations at Burgers’ Smokehouse, including the infamous water knife! This program has been sponsored by <a href="http://www.tabardinn.com" rel="nofollow" target="_blank">Tabard Inn</a>. Thanks to <a href="http://www.cahoneydrops.com" rel="nofollow" target="_blank">The California Honeydrops</a> for today’s music! <h2>“In the wintertime, you would butcher your hogs, and you would begin the process of curing… You did it because that was how you preserved food; there was no refrigeration.” [34:15]</h2> — Philip Burger on The Main Course

Episode 173: Christy Robb & Philip Burger