Here's a blast from the past! Over ten years ago, Heritage Radio Network launched to cover foodways as they had never been covered before. This episode of The Main Course was the very first episode  aired on the network, on April 5th, 2009. In this piece of history, Patrick talks news with Will Harris, Jeff May and Jeremy Hirsch. Please  donate to HRN to keep us going for another decade of food radio. Go to heritageradionetwork.org/donateThe Main Course is powered by Simplecast.

Here's a blast from the past! Over ten years ago, Heritage Radio Network launched to cover foodways as they had never been covered before. This episode of The Main Course was the very first episode  aired on the network, on April 5th, 2009. In this piece of history, Patrick talks news with Will Harris, Jeff May and Jeremy Hirsch. Please  donate to HRN to keep us going for another decade of food radio. Go to <a href="https://donatenow.networkforgood.org/heritageradionetwork" rel="nofollow" target="_blank">heritageradionetwork.org/donate</a>The Main Course is powered by<a href="http://simplecast.com" rel="nofollow" target="_blank"> Simplecast</a>.

HRN’s First Show Ever! The Main Course Episode 1!

Pasquale Jones

This week on The Main Course OG Emily and Patrick are in the studio with Tim Caspare and Jon Tilles of Pasquale Jones, Nolita’s super popular wood-fired restaurant and pizzeria. Tune in to hear everyone's thoughts on the Coronavirus, bar-less restaurants, sustainable sourcing, nightly specials, Last Suppers and more! The Main Course O.G. is powered by Simplecast.

This week on The Main Course OG Emily and Patrick are in the studio with Tim Caspare and Jon Tilles of <a href="https://www.pasqualejones.com/" rel="nofollow" target="_blank">Pasquale Jones</a>, Nolita’s super popular wood-fired restaurant and pizzeria. Tune in to hear everyone's thoughts on the Coronavirus, bar-less restaurants, sustainable sourcing, nightly specials, Last Suppers and more! The Main Course O.G. is powered by<a href="http://simplecast.com" rel="nofollow" target="_blank"> Simplecast</a>.

Pasquale Jones!

Jay Rayner

On today's episode of The Main Course OG, Emily Pearson and Patrick Martins are in the studio with Jay Rayner, award-winning writer, journalist and broadcaster who is best known as the restaurant critic for the UK’s Observer. This is a must listen episode covering everything from openings, closings, ideal Last Suppers, anonymity of restaurant critics, US vs. UK restaurant review styles, the culture of sparkling water, Britain's food reputation and more!The Main Course O.G. is powered by Simplecast.

On today's episode of The Main Course OG, Emily Pearson and Patrick Martins are in the studio with <a href="http://www.jayrayner.co.uk/" rel="nofollow" target="_blank">Jay Rayner</a>, award-winning writer, journalist and broadcaster who is best known as the restaurant critic for the UK’s Observer. This is a must listen episode covering everything from openings, closings, ideal <a href="http://www.jayrayner.co.uk/books/" rel="nofollow" target="_blank">Last Suppers</a>, anonymity of restaurant critics, US vs. UK restaurant review styles, the culture of sparkling water, Britain's food reputation and more!The Main Course O.G. is powered by<a href="http://simplecast.com/" rel="nofollow" target="_blank"> Simplecast</a>.

Jay Rayner's Last Supper!

On today's episode of The Main Course OG, Emily Pearson and Patrick Martins are in the studio with Jonah Miller, chef/owner of Huertas, New York City’s OG Basque inspired restaurant and Patrick McAndrew, former host of Heritage Radio Network’s show “Why Food?” and the founder of The Bowery Common, a professional development organization that focuses on mental performance and teaches you how to optimize your critical thinking, attention, focus, absorption of information and memory! Tune in for tricks on how to improve your memory and to hear the panels opinions on all things baseball, Houston Astros, smarts, intelligence, wisdom, deva jus, Burger King and more!The Main Course O.G. is powered by Simplecast.

On today's episode of The Main Course OG, Emily Pearson and Patrick Martins are in the studio with <a href="https://www.huertasnyc.com/team-member/jonah-miller/" rel="nofollow" target="_blank">Jonah Miller</a>, chef/owner of <a href="https://www.huertasnyc.com/" rel="nofollow" target="_blank">Huertas</a>, New York City’s OG Basque inspired restaurant and <a href="https://heritageradionetwork.org/author/patrickmcandrew/" rel="nofollow" target="_blank">Patrick McAndrew</a>, former host of Heritage Radio Network’s show “Why Food?” and the founder of <a href="https://www.thebowerycommon.com/" rel="nofollow" target="_blank">The Bowery Common</a>, a professional development organization that focuses on mental performance and teaches you how to optimize your critical thinking, attention, focus, absorption of information and memory! Tune in for tricks on how to improve your memory and to hear the panels opinions on all things baseball, Houston Astros, smarts, intelligence, wisdom, deva jus, Burger King and more!The Main Course O.G. is powered by<a href="http://simplecast.com" rel="nofollow" target="_blank"> Simplecast</a>.

The Bowery Common & Huertas NYC!

Sarah Chandler

Sib Cheeseman

Today on The Main Course OG, Emily Pearson and Patrick Martins are in the studio with special guest co-host Josie Martins! Guests for The Weekly Grill are Sarah Chandler, a Jewish experiential educator, community activist, earth-based spiritual leader and chicken feather jewelry designer, and Sib Cheeseman, Executive Chef of Gran Electrica, one of our favorite Mexican restaurants in Brooklyn! Tune in to hear that panels opinions on: hipster culture, food halls, feather earrings, kosher kill, agave and more! And find Sarah's feather earrings @wingsofshekhinah on Instagram!The Main Course O.G. is powered by Simplecast.

Today on The Main Course OG, Emily Pearson and Patrick Martins are in the studio with special guest co-host Josie Martins! Guests for The Weekly Grill are <a href="https://www.schusterman.org/users/sarah-chandler" rel="nofollow" target="_blank">Sarah Chandler</a>, a Jewish experiential educator, community activist, earth-based spiritual leader and chicken feather jewelry designer, and <a href="https://heritageradionetwork.org/tag/sib-cheeseman/" rel="nofollow" target="_blank">Sib Cheeseman</a>, Executive Chef of <a href="https://www.granelectrica.com/" rel="nofollow" target="_blank">Gran Electrica</a>, one of our favorite Mexican restaurants in Brooklyn! Tune in to hear that panels opinions on: hipster culture, food halls, feather earrings, kosher kill, agave and more! And find Sarah's feather earrings <a href="https://www.instagram.com/wingsofshekhinah/" rel="nofollow" target="_blank">@wingsofshekhinah</a> on Instagram!The Main Course O.G. is powered by<a href="http://simplecast.com" rel="nofollow" target="_blank"> Simplecast</a>.

Spirtuality, Seasons, Cycles and Rhythms with Sarah Chandler and Sib Cheeseman

Today on The Main Course OG, Emily, Patrick and Trigg are in the studio with Guy Arnone, Executive Chef of Otto Pizzeria and disciple of the great butchers Cesare Casella and Dario Cecchini. Also joining the roundtable is Chef Robert Stehling, founder of one of Charleston’s most famous restaurants Hominy Grill and a patron saint of breakfast, biscuit and southern grit culture! Tune in to hear the panels opinions on: southern cuisine and diet, menu seasonality, Last Suppers, the Westminster Dog Show and more! Photo Courtesy of Emily Pearson The Main Course O.G.  is powered by Simplecast.

Today on The Main Course OG, Emily, Patrick and Trigg are in the studio with <a href="https://twitter.com/chefgaetanonyc?lang=en" rel="nofollow" target="_blank">Guy Arnone</a>, Executive Chef of <a href="https://ny.ottopizzeria.com/" rel="nofollow" target="_blank">Otto Pizzeria</a> and disciple of the great butchers <a href="http://cesarecasella.com/" rel="nofollow" target="_blank">Cesare Casella </a>and <a href="https://www.dariocecchini.com/" rel="nofollow" target="_blank">Dario Cecchini</a>. Also joining the roundtable is Chef <a href="https://heritageradionetwork.org/robert-stehling/?__cf_chl_jschl_tk__=e1e2ee9cdf36cad8c8a11ca9059e7c32715b8814-1581629616-0-AQ45vN73TqRmhqKcffwAUhvYTZpcRg3TVUZbqXaELSU9xneqhzrJYZiRynzO41SHjMhhcRVNKWBLN0hICijdN0dK5j3ep0QqoMfzdr0MNnLJ7gkMQBHuoTEvEPa_TA-1icU0KAi3jCoAX3P4cpx1tAN1-nxkGecvQl9sxjZlgqrcsJEq6mCWjFSGFKR-A27v8pGu81DPwPHjDOHnZkwoJuWXOq25tXJHXEAbo2fWGM1MNuq7QNCPBlI4OaMyK2E7EJjR5QEtiuUB_Aw1VtxiEaAyoapKLwkdQJ468QI9hAtP" rel="nofollow" target="_blank">Robert Stehling</a>, founder of one of Charleston’s most famous restaurants <a href="https://hominygrill.com/" rel="nofollow" target="_blank">Hominy Grill</a> and a patron saint of breakfast, biscuit and southern grit culture! Tune in to hear the panels opinions on: southern cuisine and diet, menu seasonality, Last Suppers, the Westminster Dog Show and more! Photo Courtesy of Emily Pearson The Main Course O.G.  is powered by<a href="http://simplecast.com" rel="nofollow" target="_blank"> Simplecast</a>.

South vs. North: Italy and America!

Today on The Main Course OG, Emily, Patrick and Trigg are in the studio with Jessamyn Rodriguez, social entrepreneur, educator and the founder of Hot Bread Kitchen, an amazing bakery in Harlem that trains low income and immigrant women in culinary and professional skills. Most recently Jessamyn joined Union Square Hospitality Group as Director of Operations for Daily Provisions, one of our hands down favorite places to eat in New York! Tune in to hear the panels opinions on all things: leadership, for-profit vs. non-profit, all-day businesses and of course, former Royal Megan Markle!The Main Course OG is powered by Simplecast.

Today on The Main Course OG, Emily, Patrick and Trigg are in the studio with Jessamyn Rodriguez, social entrepreneur, educator and the founder of <a href="https://hotbreadkitchen.org/" rel="nofollow" target="_blank">Hot Bread Kitchen</a>, an amazing bakery in Harlem that trains low income and immigrant women in culinary and professional skills. Most recently Jessamyn joined <a href="https://www.ushgnyc.com/" rel="nofollow" target="_blank">Union Square Hospitality Group</a> as Director of Operations for Daily Provisions, one of our hands down favorite places to eat in New York! Tune in to hear the panels opinions on all things: leadership, for-profit vs. non-profit, all-day businesses and of course, former Royal Megan Markle!The Main Course OG is powered by<a href="http://simplecast.com" rel="nofollow" target="_blank"> Simplecast</a>.

Daily Provisions NYC!

Yadidya Greenberg

Daniel Sharp

Co-hosts Emily Pearson, Patrick Martins and Trigg Brown are in the studio today with one of New York City's culinary greats, Chef Daniel Sharp, and Yadidya Greenberg, animal welfare specialist and founder of The Kosher Cut. Today in The Weekly Baste the roundtable banters about business breakups, Super Bowl party favorites, Chicken Sandwich Wars, cash, Chinese New Year and more!The Main Course O.G. is powered by Simplecast.

Co-hosts Emily Pearson, Patrick Martins and Trigg Brown are in the studio today with one of New York City's culinary greats, <a href="https://www.thenativesociety.com/nativeadmission/2018/9/7/chef-daniel-sharp-executive-chef-the-meatball-shop-group.html" rel="nofollow" target="_blank">Chef Daniel Sharp</a>, and Yadidya Greenberg, animal welfare specialist and founder of<a href="https://thekoshercut.com/about/" rel="nofollow" target="_blank"> The Kosher Cut</a>. Today in The Weekly Baste the roundtable banters about business breakups, Super Bowl party favorites, Chicken Sandwich Wars, cash, Chinese New Year and more!The Main Course O.G. is powered by<a href="http://simplecast.com" rel="nofollow" target="_blank"> Simplecast</a>.

Daniel Sharp and Yadidya Greenberg

Dennis Cooleen

Today on The Main Course OG co-hosts Patrick Martins and Emily Pearson are in the studio with Sung Kim, one of the top private chefs/caterers in the country and Dennis Cooleen, one of the greatest personalities in the culinary scene and longtime New York City restaurateur! Tune in to hear all things: Lower East Side, alternative currencies and their tales (horror stories) of offsite catering events!The Main Course O.G. is powered by Simplecast.

Today on The Main Course OG co-hosts Patrick Martins and Emily Pearson are in the studio with <a href="http://www.foodbysung.com/" rel="nofollow" target="_blank">Sung Kim</a>, one of the top private chefs/caterers in the country and Dennis Cooleen, one of the greatest personalities in the culinary scene and longtime New York City restaurateur! Tune in to hear all things: Lower East Side, alternative currencies and their tales (horror stories) of offsite catering events!The Main Course O.G. is powered by<a href="http://simplecast.com" rel="nofollow" target="_blank"> Simplecast</a>.

CATERING with Sung Kim and Dennis Cooleen

Chris Grosso

Mac Murdock

Trigg talks to Old friends Chris Grosso and Mac Murdock about industry connections and how Chris changed the way people access the industry and interview chefs through his work as a director and tv producer.The Main Course O.G. is powered by Simplecast.

Trigg talks to Old friends <a href="instagram.com/chrisgrosso/" rel="nofollow" target="_blank">Chris Grosso</a> and <a href="https://www.debragga.com/" rel="nofollow" target="_blank">Mac Murdock</a> about industry connections and how Chris changed the way people access the industry and interview chefs through his work as a director and tv producer.The Main Course O.G. is powered by<a href="http://simplecast.com" rel="nofollow" target="_blank"> Simplecast</a>.

Talking food with Chris Grosso and Mac Murdock

The Main Course was the first show to ever debut on Heritage Radio Network (HRN) back in April 2009 and the first show to reach 200 episodes! Now called The Main Course O.G., its original host and HRN founder, Patrick Martins is joined by Emily Pearson of Heritage Foods, Brandon Hoy owner of Roberta’s and author/musician-in-residence, Mike Edison. Each week special guests join the panel to discuss entertaining topics of the moment in a no-holds-barred roundtable format that will surely make you laugh — from CBD oil to Meghan Markle to Jewish tête-oir and stories of iconic food and culture visionaries. The round table is followed by a short interview with our visiting guests which include America’s smartest chefs, farmers, artisans, and activists.

Food Baller

Thank you for keeping us informed on the political issues:)

Great Job!

The Main Course

Sean Heller

Dashi, kombu, tamari- these are Sean Heller’s secret ingredients at Momofuku Noodle Bar! This week on The Main Course, Patrick Martins sits down with Sean, the Chef De Cuisine at Momofuku Noodle Bar, to talk soup. Hear Sean dish on his humble beginnings in Rhode Island kitchens at the age of thirteen. Hear how a few simple ingredients can create such a powerful flavor in ramen soups. Listen in to hear Sean talk about the importance of concepts in the kitchen, and how borrowing from different cuisines can lead to unique meals and tastes. How did traveling in Italy alter Sean’s outlook on cooking? Later, Patrick checks in with Larry Bokal of Cannonball Express. Tune in to hear Larry and Patrick discuss winter weather and how it affects the trucking industry. This episode has been brought to you by Whole Foods.   “Ramen is not just soup that comes out a package- there’s work that goes into it.” [6:25] “I never thought I would be learning to make ramen. Now, four years later, I’m still learning.” [14:00] “One of the most important ingredients that goes into food is love.” [17:40] “America is a melting pot, and it was only a matter of time before that aspect made its way to the food.” [25:45] — Sean Heller on The Main Course

Dashi, kombu, tamari- these are Sean Heller’s secret ingredients at Momofuku Noodle Bar! This week on The Main Course, Patrick Martins sits down with Sean, the Chef De Cuisine at Momofuku Noodle Bar, to talk soup. Hear Sean dish on his humble beginnings in Rhode Island kitchens at the age of thirteen. Hear how a few simple ingredients can create such a powerful flavor in ramen soups. Listen in to hear Sean talk about the importance of concepts in the kitchen, and how borrowing from different cuisines can lead to unique meals and tastes. How did traveling in Italy alter Sean’s outlook on cooking? Later, Patrick checks in with Larry Bokal of Cannonball Express. Tune in to hear Larry and Patrick discuss winter weather and how it affects the trucking industry. This episode has been brought to you by <a href="http://www.wholefoodsmarket.com" rel="nofollow" target="_blank">Whole Foods</a>. <h2>“Ramen is not just soup that comes out a package- there’s work that goes into it.” [6:25]</h2> “I never thought I would be learning to make ramen. Now, four years later, I’m still learning.” [14:00] “One of the most important ingredients that goes into food is love.” [17:40] “America is a melting pot, and it was only a matter of time before that aspect made its way to the food.” [25:45] — Sean Heller on The Main Course

Episode 163: Sean Heller of Momofuku Noodle Bar

Tim Caspare

Our Moderator Patrick gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss protein, meatballs, Hudson Yards, and the mainstream news media and its lightening fast news cycle. Our guests for The Weekly Grill are……………………… Jonathan Tilles Executive Sous Chef and Tim Caspare Chef de Cuisine of Pasquale Jones restaurant on the Lower East Side. Also calling in Eric Kos Publisher of the Alameda Sun. The Main Course is powered by Simplecast.

Our Moderator Patrick gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss protein, meatballs, Hudson Yards, and the mainstream news media and its lightening fast news cycle. Our guests for The Weekly Grill are……………………… Jonathan Tilles Executive Sous Chef and Tim Caspare Chef de Cuisine of <a href="https://www.pasqualejones.com/" rel="nofollow" target="_blank">Pasquale Jones</a> restaurant on the Lower East Side. Also calling in <a href="https://www.ipgbook.com/kos--eric-j--contributor-360492.php" rel="nofollow" target="_blank">Eric Kos</a> Publisher of the <a href="https://alamedasun.com/" rel="nofollow" target="_blank">Alameda Sun</a>. The Main Course is powered by <a href="https://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>.

Episode 320: Jon Tilles + Tim Caspare, Pasquale Jones

Rowan Jacobsen

Erik Hoffner

Has the local food movement hit a wall? Tune in to a forward thinking episode of The Main Course as Patrick Martins chats with writer Rowan Jacobsen about distribution, food hubs and the future of sustainable food. Learn about virtual matchmaking websites for buyers and sellers and hear about the state of farmers markets in 2014. Later in the show, Erik Hoffner joins in the discuss the role Orion Magazine plays in the world of media and journalism. This program was sponsored by S. Wallace Edwards &amp; Sons. Today’s music provided by Snowmine. “Fresh produce makes people feel guilty – because it rots in your fridge if you don’t deal with it quickly. If you really want to change America’s eating habits for the better – give them healthy food that is ready to go.” [18:00] —Rowan Jacobsen on The Main Course

Has the local food movement hit a wall? Tune in to a forward thinking episode of The Main Course as Patrick Martins chats with writer Rowan Jacobsen about distribution, food hubs and the future of sustainable food. Learn about virtual matchmaking websites for buyers and sellers and hear about the state of farmers markets in 2014. Later in the show, Erik Hoffner joins in the discuss the role Orion Magazine plays in the world of media and journalism. This program was sponsored by <a href="http://www.edwardsvaham.com/" rel="nofollow" target="_blank">S. Wallace Edwards &amp; Sons</a>. Today’s music provided by <a href="http://www.snowmine.com/" rel="nofollow" target="_blank">Snowmine</a>. “Fresh produce makes people feel guilty – because it rots in your fridge if you don’t deal with it quickly. If you really want to change America’s eating habits for the better – give them healthy food that is ready to go.” [18:00] —Rowan Jacobsen on The Main Course

Episode 202: Rowan Jacobsen & Erik Hoffner

Jonah Miller

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss fast food, deli’s pizza museums, drink horoscopes, Whole Foods and Niman Ranch and food in print. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guests Jonah Miller. Owner of Huertas restaurant in the NYC, he is also an author of The New Spanish which takes a playful approach to the cuisine of Spain, one calibrated to the way we eat today. Don’t look for the same-old tapas and sangria here. Instead you’ll find a saffron rice fried with bacon and shrimp, golden squash christened with Marcona almonds, Basque sausages in hot dog buns, a cocktail made with red wine and cola (trust us, it’s delicious), and even a blueprint for making your own vermouth. The Main Course O.G. is powered by Simpelcast

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss fast food, deli’s pizza museums, drink horoscopes, Whole Foods and Niman Ranch and food in print. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guests Jonah Miller. Owner of Huertas restaurant in the NYC, he is also an author of The New Spanish which takes a playful approach to the cuisine of Spain, one calibrated to the way we eat today. Don’t look for the same-old tapas and sangria here. Instead you’ll find a saffron rice fried with bacon and shrimp, golden squash christened with Marcona almonds, Basque sausages in hot dog buns, a cocktail made with red wine and cola (trust us, it’s delicious), and even a blueprint for making your own vermouth. The Main Course O.G. is powered by <a href="https://simplecast.com" rel="nofollow" target="_blank">Simpelcast</a>

Episode 295: Jonah Miller of Huertas

I’ll have what Phil’s having!  This week on The Main Course, solo host Alexes McLaughlin is in studio with Phil Rosenthal, the creator of the popular show “Everybody Loves Raymond,” chatting about his new PBS series “I’ll Have What Phil’s Having.”  Part travel show, part food show, viewers can watch their local PBS channel to follow Phil to amazing places like Italy, Tokyo, Barcelona, Hong Kong, Paris, and Los Angeles and discover the best meals along the way.  Tune in for a fun show!     “That’s the whole point. That’s all I’m trying to do, is get you off the couch to come and travel. There’s no more mind expanding thing you can do than travel.” [2:28] “If you’re interested at all in exploring other cultures, food is a very good way in.” [6:05] –Phil Rosenthal on The Main Course

I’ll have what Phil’s having!  This week on The Main Course, solo host Alexes McLaughlin is in studio with Phil Rosenthal, the creator of the popular show “Everybody Loves Raymond,” chatting about his new PBS series “I’ll Have What Phil’s Having.”  Part travel show, part food show, viewers can watch their local PBS channel to follow Phil to amazing places like Italy, Tokyo, Barcelona, Hong Kong, Paris, and Los Angeles and discover the best meals along the way.  Tune in for a fun show! <a href="http://heritageradionetwork.org/wp-content/uploads/2015/09/PhilRosenthal.jpg" rel="nofollow" target="_blank"></a> <blockquote> <h4>“That’s the whole point. That’s all I’m trying to do, is get you off the couch to come and travel. There’s no more mind expanding thing you can do than travel.” [2:28]</h4> <h4>“If you’re interested at all in exploring other cultures, food is a very good way in.” [6:05]</h4> <h4>–Phil Rosenthal on The Main Course</h4></blockquote>

Episode 249: I’ll Have What Phil’s Having

Govinda Angulo

This week on The Main Course, Alexes and Phil are joined in the studio by Govinda Angulo, one of the subjects of the 2015 documentary film The Wolfpack. The film is about a family who homeschooled and raised their seven children in the confinement of their apartment in the Lower East Side of New York City. Locked away for fourteen years, the Angulo family's seven children—six brothers named Mukunda, Narayana, Govinda, Bhagavan, Krisna (Glenn), and Jagadesh (Eddie), and their sister Visnu—learned about the world through watching films. They also re-enacted scenes from their favorite movies.

This week on The Main Course, Alexes and Phil are joined in the studio by Govinda Angulo, one of the subjects of the 2015 documentary film The Wolfpack. The film is about a family who homeschooled and raised their seven children in the confinement of their apartment in the Lower East Side of New York City. Locked away for fourteen years, the Angulo family's seven children—six brothers named Mukunda, Narayana, Govinda, Bhagavan, Krisna (Glenn), and Jagadesh (Eddie), and their sister Visnu—learned about the world through watching films. They also re-enacted scenes from their favorite movies.

Episode 267: Govinda Angulo of The Wolfpack

Nancy Newsom

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their country ham, family businesses, James Beard, spirits and more in our Weekly Baste Segment. Our guests for The Weekly Grill are Nancy Newsom “The Ham Lady” from Col. Bill Newsom’s Country Ham in Princeton, Kentucky, Herbert Lipscomb and George Weld of Egg Restaurant in Williamsburg, Brooklyn. The Main Course O.G. is powered by Simplecast.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their country ham, family businesses, James Beard, spirits and more in our Weekly Baste Segment. Our guests for The Weekly Grill are <a href="http://www.newsomscountryham.com/noname1.html" rel="nofollow" target="_blank">Nancy Newsom</a> “The Ham Lady” from <a href="http://www.newsomscountryham.com/" rel="nofollow" target="_blank">Col. Bill Newsom’s Country Ham</a> in Princeton, Kentucky, Herbert Lipscomb and George Weld of <a href="https://www.eggrestaurant.com/" rel="nofollow" target="_blank">Egg Restaurant</a> in Williamsburg, Brooklyn. The Main Course O.G. is powered by <a href="https://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>.

Episode 331: Nancy Newsom "The Ham Lady"

Greg Vetter

This week on The Main Course, hosts Alexis McLaughlin and Phillip Gilmour are in studio with Greg Vetter, CEO of Tessemae’s which specializes in healthy, natural condiments and salad dressings. After learning of Greg’s upbringing and how he decided to take his mother’s recipes into business, he explains that Tessemae’s prides itself in using ingredients found in nature and avoiding all things synthetic. Greg relays the trials and tribulations behind getting his local Whole Foods to carry the original salad dressing, how it then flew off the shelves, and ultimately how he learned to run the successful business as he went. Tune in for a great discussion on food distribution and running an inspired family business. This program was brought to you by Edwards VA Ham.   “Growing up, my mom had to figure out to get us to eat our vegetables… so she came up with this lemon garlic dressing and we crushed the entire salad that night.” [11:00] “It wasn’t easy, everyday things pop up that are just testing you to see if you want to move forward… we just wouldn’t take no for answer.” [23:00] —Greg Vetter on The Main Course

This week on The Main Course, hosts Alexis McLaughlin and Phillip Gilmour are in studio with Greg Vetter, CEO of <a href="http://www.tessemaes.com/" rel="nofollow" target="_blank">Tessemae’s</a> which specializes in healthy, natural condiments and salad dressings. After learning of Greg’s upbringing and how he decided to take his mother’s recipes into business, he explains that <a href="http://www.tessemaes.com/" rel="nofollow" target="_blank">Tessemae’s</a> prides itself in using ingredients found in nature and avoiding all things synthetic. Greg relays the trials and tribulations behind getting his local Whole Foods to carry the original salad dressing, how it then flew off the shelves, and ultimately how he learned to run the successful business as he went. Tune in for a great discussion on food distribution and running an inspired family business. This program was brought to you by <a href="http://www.edwardsvaham.com" rel="nofollow" target="_blank">Edwards VA Ham</a>. <h4>“Growing up, my mom had to figure out to get us to eat our vegetables… so she came up with this lemon garlic dressing and we crushed the entire salad that night.” [11:00]</h4> “It wasn’t easy, everyday things pop up that are just testing you to see if you want to move forward… we just wouldn’t take no for answer.” [23:00] —Greg Vetter on The Main Course

Episode 243: Greg Vetter of Tessemae’s

Happy Sunday!  This week on _ The Main Course _, hosts Alexes McLaughlin and Phillip Gilmour welcome artist Kamrooz Aram to the studio.  Kamrooz Aram’s diverse practice often engages the complicated relationship between traditional non-Western art and Western Modernism. Through a variety of forms including painting, collage, drawing and installation, Aram has found the potential for image-making to function critically in its use as a tool for a certain renegotiation of history. Aram’s paintings reveal the essential role that ornament played in the development of Modern art in the West. Taking floral motifs from Persian carpets, Aram repeatedly reconfigures them into painterly mediations, building the pattern, destroying it and rebuilding again, resulting in explosive images, always in a state of flux. These lush canvases form repetitive patterns that coax new meaning from the chaos of fragments. Aram complicates the relationship between ornament and decoration, revealing the history of ornament as a drive towards the absence of figuration, a movement towards abstraction. Kamrooz Aram (born 1978, Shiraz) received his MFA from Columbia University in 2003. Recent solo and two-person exhibitions include Palimpsest: Unstable Paintings for Anxious Interiors at Green Art Gallery, Dubai, UAE (2014); Kamrooz Aram/Julie Weitz at The Suburban, Chicago, Illinois (2013); Brute Ornament: Kamrooz Aram and Seher Shah, curated by Murtaza Vali, at Green Art Gallery, Dubai, UAE (2012); Negotiations at Perry Rubenstein Gallery, New York, New York (2011); Generation After Generation, Revolution after Revelation at LAXART, Los Angeles, California (2010) and Kamrooz Aram: Realms and Reveries at the Massachusetts Museum of Contemporary Art, North Adams, Massachusetts (2006). He has shown in numerous group exhibitions including Beauty Reigns: A Baroque Sensibility in Recent Painting, McNay Art Museum, San Antonio, TX (2014); roundabout, City Gallery Wellington, New Zealand (2010); the Busan Biennale, (2006); P.S.1/MoMA’s Greater New York 2005; and the Prague Biennale I (2003). Aram was one of the winners of the Abraaj Group Art Prize 2014; he has also been awarded grants from Art Matters (2014), the New York Foundation for the Arts (2004) and the Jacob K. Javits Fellowship Program (2001-2003). His work has been widely featured and reviewed in publications such as The New York Times, Art in America, Artforum.com, ArtAsiaPacific, The New Yorker, The National and Bidoun, and can be found in public collections which include the Metropolitan Museum of Art, New York; the Cincinnati Art Museum, Cincinnati, OH; and M+, Hong Kong. He lives and works in Brooklyn, NY.  “When people say where can I find the best Iranian restaurant in New York, I say Los Angeles.” –Kamrooz Aram on The Main Course

Happy Sunday!  This week on _ The Main Course _, hosts Alexes McLaughlin and Phillip Gilmour welcome artist <a href="http://www.kamroozaram.com/" rel="nofollow" target="_blank">Kamrooz Aram</a> to the studio.  Kamrooz Aram’s diverse practice often engages the complicated relationship between traditional non-Western art and Western Modernism. Through a variety of forms including painting, collage, drawing and installation, Aram has found the potential for image-making to function critically in its use as a tool for a certain renegotiation of history. Aram’s paintings reveal the essential role that ornament played in the development of Modern art in the West. Taking floral motifs from Persian carpets, Aram repeatedly reconfigures them into painterly mediations, building the pattern, destroying it and rebuilding again, resulting in explosive images, always in a state of flux. These lush canvases form repetitive patterns that coax new meaning from the chaos of fragments. Aram complicates the relationship between ornament and decoration, revealing the history of ornament as a drive towards the absence of figuration, a movement towards abstraction. Kamrooz Aram (born 1978, Shiraz) received his MFA from Columbia University in 2003. Recent solo and two-person exhibitions include Palimpsest: Unstable Paintings for Anxious Interiors at Green Art Gallery, Dubai, UAE (2014); Kamrooz Aram/Julie Weitz at The Suburban, Chicago, Illinois (2013); Brute Ornament: Kamrooz Aram and Seher Shah, curated by Murtaza Vali, at Green Art Gallery, Dubai, UAE (2012); Negotiations at Perry Rubenstein Gallery, New York, New York (2011); Generation After Generation, Revolution after Revelation at LAXART, Los Angeles, California (2010) and Kamrooz Aram: Realms and Reveries at the Massachusetts Museum of Contemporary Art, North Adams, Massachusetts (2006). He has shown in numerous group exhibitions including Beauty Reigns: A Baroque Sensibility in Recent Painting, McNay Art Museum, San Antonio, TX (2014); roundabout, City Gallery Wellington, New Zealand (2010); the Busan Biennale, (2006); P.S.1/MoMA’s Greater New York 2005; and the Prague Biennale I (2003). Aram was one of the winners of the Abraaj Group Art Prize 2014; he has also been awarded grants from Art Matters (2014), the New York Foundation for the Arts (2004) and the Jacob K. Javits Fellowship Program (2001-2003). His work has been widely featured and reviewed in publications such as The New York Times, Art in America, <a href="http://Artforum.com" rel="nofollow" target="_blank">Artforum.com</a>, ArtAsiaPacific, The New Yorker, The National and Bidoun, and can be found in public collections which include the Metropolitan Museum of Art, New York; the Cincinnati Art Museum, Cincinnati, OH; and M+, Hong Kong. He lives and works in Brooklyn, NY. <blockquote> <h4>“When people say where can I find the best Iranian restaurant in New York, I say Los Angeles.”</h4> <h4>–Kamrooz Aram on The Main Course</h4></blockquote>

Episode 251: Portrait of an Artist as a Young Persian

Mark Schatzker

This week on a brand new episode of The Main Course, hosts Phillip Gilmour and Alexes McLaughlin are in studio with journalist and author Mark Schatzker, whose book “The Dorito Effect” recently hit the shelves! Chatting that the key to reversing America’s health crisis lies in the overlooked link between nutrition and flavor, Mark shares how our approach to the nation’s number one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor and the tastes we crave and the underlying nutrition. With in-depth historical and scientific research, “The Dorito Effect” casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. Tune in for a fascinating show! This program was brought to you by Whole Foods Market.   &gt; #### “Nutritional wisdom: is the idea that your body is, on some level, aware of its own needs, like thirst… the question is how far does that go?” &gt;  &gt; #### “Everything that is right with food and wrong with food is explained by flavor.” &gt;  &gt; #### “Whole foods are getting blander and processed foods are getting more flavorful.” &gt;  &gt; #### —_Mark Schatzker on The Main Course_

This week on a brand new episode of The Main Course, hosts Phillip Gilmour and Alexes McLaughlin are in studio with journalist and author Mark Schatzker, whose book “The Dorito Effect” recently hit the shelves! Chatting that the key to reversing America’s health crisis lies in the overlooked link between nutrition and flavor, Mark shares how our approach to the nation’s number one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor and the tastes we crave and the underlying nutrition. With in-depth historical and scientific research, “The Dorito Effect” casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. Tune in for a fascinating show! This program was brought to you by <a href="http://www.wholefoodsmarket.com" rel="nofollow" target="_blank">Whole Foods Market</a>. &gt; #### “Nutritional wisdom: is the idea that your body is, on some level, aware of its own needs, like thirst… the question is how far does that go?” &gt; &gt; #### “Everything that is right with food and wrong with food is explained by flavor.” &gt; &gt; #### “Whole foods are getting blander and processed foods are getting more flavorful.” &gt; &gt; #### —_Mark Schatzker on The Main Course_

Episode 236: The Dorito Effect with Mark Schatzker

Cal Peternell

Rob McKeown

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss airplane food, lobsters getting high, Russ &amp; Daughter’s, East Coast vs. West Coast chefs and The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by two special guests, Cal Peternell and Rob McKeown. Cal Peternell grew up on a small farm in New Jersey and earned a BFA in painting from the School of Visual Arts in New York City. While living in Italy with his wife, artist Kathleen Henderson, Cal was inspired to pursue a cooking career. After working at various acclaimed restaurants in San Francisco and Boston, including BIX, Loretta Keller’s Bizou, Lydia Shire’s BIBA, and Chris Schlesinger’s the Blue Room, he landed at Alice Waters’ Chez Panisse. Since leaving the kitchen, Cal started a podcast called Cooking By Ear, which encourages listeners to cook along and features exciting kitchen guests and he just published his third cookbook, Almonds, Anchovies and Pancetta. Cal and his wife have three sons and live in the Bay Area. Rob McKeown is a journalist, scholar and designer based in Ottawa and Florida. The Main Course O.G. is powered by Simplecast.

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss airplane food, lobsters getting high, Russ &amp; Daughter’s, East Coast vs. West Coast chefs and The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by two special guests, Cal Peternell and Rob McKeown. Cal Peternell grew up on a small farm in New Jersey and earned a BFA in painting from the School of Visual Arts in New York City. While living in Italy with his wife, artist Kathleen Henderson, Cal was inspired to pursue a cooking career. After working at various acclaimed restaurants in San Francisco and Boston, including BIX, Loretta Keller’s Bizou, Lydia Shire’s BIBA, and Chris Schlesinger’s the Blue Room, he landed at Alice Waters’ Chez Panisse. Since leaving the kitchen, Cal started a podcast called Cooking By Ear, which encourages listeners to cook along and features exciting kitchen guests and he just published his third cookbook, Almonds, Anchovies and Pancetta. Cal and his wife have three sons and live in the Bay Area. Rob McKeown is a journalist, scholar and designer based in Ottawa and Florida. The Main Course O.G. is powered by <a href="https://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>.

Cal Peternell + Rob McKeown

Clodagh McKenna

Clodagh McKenna has become one of the most recognized faces and brands in Ireland’s Food &amp; Lifestyle sectors. More recently Clodagh has taken the US by storm with her hugely popular US show, Clodagh’s Irish Food Trails which aired on PBS and Create TV. Her fifth cookbook, Clodagh’s Irish Kitchen, celebrates traditional irish ingredients and recipes. She sits down with Alexes and Phill on The Main Course this week to discuss the lesser know traditions and recipes which make up Irelands rich culinary history. This program was brought to you by Fairway Market.

Clodagh McKenna has become one of the most recognized faces and brands in Ireland’s Food &amp; Lifestyle sectors. More recently Clodagh has taken the US by storm with her hugely popular US show, Clodagh’s Irish Food Trails which aired on PBS and Create TV. Her fifth cookbook, Clodagh’s Irish Kitchen, celebrates traditional irish ingredients and recipes. She sits down with Alexes and Phill on The Main Course this week to discuss the lesser know traditions and recipes which make up Irelands rich culinary history. This program was brought to you by <a href="http://www.fairwaymarket.com" rel="nofollow" target="_blank">Fairway Market</a>.

Episode 231: Clodagh McKenna

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