The Main Course

This week on The Main Course, Patrick interviews Ed Crochet, Chef de Cuisine at Craft Restaurant in the Flatiron neighborhood of New York City. Ed talks about the huge differences between culinary school and working as a chef in the real world. Later, Ed tell us about the menu at Craft, and compares the Craft experience to that of Colicchio & Sons. This program has been sponsored by Fairway Market. Today’s music provided by Takstar.

Image from Craft Restaurants Inc

“That’s what this food thing is about: getting people together!” [9:30]

“Craft has reached its maturity and has found its place as a restaurant.” [19:40]

–Ed Crochet on The Main Course

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This week on The Main Course, Patrick interviews Marian Burros, food columnist for The New York Times about her life’s work and many accomplishments as a journalist. Patrick and Marian discuss regulations in food production and how they need to change throughout the country. Later, Marian takes us through the U.S. Presidents’ first state dinners, and explains how each President’s dinner differed from the others. This program has been sponsored by Tekserve. Today’s music provided by Cookies.

Image from Sterling College

“Since the 60’s, the things that I decided to stop eating, I still don’t eat, and the things that I thought were not good for you, I still don’t eat or I eat very little of them.” [12:30]

“I still think wild salmon is better for you because of the nutrients that it has, and farmed salmon does not have, because they don’t eat the same way. ” [16:40]

“There’s nothing that you shouldn’t eat, unless it’s going to poison you. You just have to eat the right amount of it!” [44:00]

Marian Burros on The Main Course

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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.

“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

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This week on The Main Course, Patrick Martins welcomes Phil Windsor, Adam Wright-Smith, and Nick Wilber of Fat Radish NYC to the studio. Patrick asks his guests about what separates Fat Radish from other food to table restaurants in New York. Later on they discuss the philosophies that drive the Fat Radish, as well as their goals for the future. This program has been sponsored by Tekserve.

“We certainly put just as much effort into the aesthetics and the setting to not make it feel to theme-y, but something that everyone can feel comfortable in.” [17:15]

“That’s what we kind of want to achieve at the beginning at the Fat Radish – not trying to be Chefy, but coming up with clever ways to use vegetables as a starting point.” [9:05]

Phil Windsor on The Main Course

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To celebrate his 200th episode, Patrick Martins takes on food justice on The Main Course! Patrick enlists Anthony Butler, Execuitve Director of St. John’s Bread & Life, to discuss the topic. Tune into this episode to hear why hunger is a justice issue, and why its relationship with policy and subsidies make it a political concern. Find out how limited job growth and low wages have increased hunger in the United States. How do American notions of private property play into the idea of charity? Hear Patrick and Anthony discuss the future of New York City politics, and whether the election of Mayor de Blasio will ultimately affect the poverty situation in the city. How will Pope Francis I change perceptions of poverty and hunger on a global scale? Find out all of this and more on the very special 200th episode of The Main Course! Thanks to our sponsor, Hearst Ranch. Music by Idgy Dean.

“Even a charitable organizations like ours, St. John’s Bread & Life, are purchasing local food because people are asking for it.” [10:20]

“Subsidies are political choices, and policy leads to justice and injustice.” [11:30]

“If minimum wage increased with inflation, it would be twenty-one dollars per hour. It’s not a minimum wage; it’s a sub-standard wage.” [19:00]

— Anthony Butler on The Main Course

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This week on The Main Course, Patrick Martins celebrates his 199th episode with some of his favorite guests and favorite HeritageRadioNetwork.org memories. Hear from HeritageRadioNetwork.org’s team, including Erin Fairbanks, Jack Inslee, and Joe Galarraga! Catherine Greeley of Heritage Foods USA also makes a guest appearance, along with some of Patrick’s favorite guests and co-hosts from the past. Tune in to hear from the likes of Sam Edwards (Edwards VA Ham), Katy Keiffer (What Doesn’t Kill You), Mike Edison (Arts & Seizures), Phillip Gilmour (Momo Sushi Shack), Larry Bokal (Cannonball Express), and Liz Clarke (Bubby’s)! This program has been brought to you by Whole Foods. Music by BROTHERS NYC.

“I’m gunning for a better food system. I’m hoping for something between the two extremes- something less industrialized, but not something that most of the food movement are looking towards. I don’t think we can feed the world with a few city blocks of urban gardens.” [24:30]

— Katy Keiffer on The Main Course

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Patrick Martins hosts an eclectic edition of The Main Course starring Chef Goran Ristic of The Meatball Shop, and rare-breed turkey farmer Frank Reese! Tune into this program to hear Goran talk about his decision to move to the United States from his native Serbia, and how he began working at The Meatball Shop. Why is The Meatball Shop able to produce high-quality food for such a low price? Tune in for more regarding Serbian food and holiday traditions, and why the Mangalitsa pig owes a lot to Eastern Europe. Later, Frank Reese joins the conversation to talk about the life-cycle of the turkey, breeding practices, and more! This program has been brought to you by Hearst Ranch. Music by Idgy Dean.

“The food we make is pretty straight-forward. There are no secrets; we make convenient food.” [11:00]

“That’s the beauty of the meatball- we can use high-quality ingredients and make cheap food because we don’t need to buy the high-end cuts.” [13:00]

— Goran Ristic on The Main Course

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It’s turkey time on The Main Course! Patrick Martins calls Emily Cumbie-Drake, Sustainability Programs Coordinator at Emory University, to talk about their food purchasing practices. Emory has a food purchasing goal of 75% local or sustainable products by 2015; what kind of coordination is involved in organizing such a feat? Why does Emory purchase heritage breed turkeys? Later, Patrick reunites with cheese and olive oil guru Steve Jenkins of Fairway Market. Learn about the importance of detailed signage in groceries, and why olive oil requires young olives. Find out how you can attend a wine and cheese discussion and tasting with Steve and Josh Wesson! This program has been sponsored by Cain Vineyard & Winery. Music by Pamela Royal.

“We always sell turkeys at such a low margin. We only have turkeys to bring people into the store. We don’t ever make any money from selling turkeys.” [14:45]

“If it wasn’t for the glory of the food and my ability to get my hands on foods that other store cannot, I would be very jaded and very cranky.” [18:50]

“When you make money off of olive oil, you undoubtedly are one of the people that leave the olives on the tree too long.” [30:20]

— Steve Jenkins on The Main Course

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This week on The Main Course, Patrick Martins sits down with two generations from Carroll Gardens’ Marco Polo. Joseph Chirico founded the restaurant in 1983, and his son, Marco, has since become the Executive Chef of Marco Polo. Hear how the restaurant has changed with the surrounding neighborhood and the influence of Marco and the younger generation. Learn why it was difficult to find authentic Italian food in New York City in the 1980s. Find out why Marco Polo imports special equipment from Italy to make pasta, gelato, and cheese in-house. Learn how to make an authentic calabrese-style sausage! Marco Chirico makes light Italian food that leaves you ready for dessert; hear about Marco Polo’s dedication to quality ingredients, and how that dedication affects the cuisine. Do family matters ever get in the way in the kitchen? Find out on this week’s edition of The Main Course! This program has been sponsored by S. Wallace Edwards & Sons. Music by Pamela Royal.

“I was in business when I was a very young boy. My father got me involved with his business when I was sixteen years old. When I came to this country I knew that I wanted to have my own business.” [10:00]

“I like competition. Now, there are a hundred restaurants on Court Street!” [13:50]

— Joseph Chirico on The Main Course

“It’s so amazing- the consistency of a dish… People come from all over the world to try that one dish.” [22:25]

“Food can taste great, but people eat with their eyes, too.” [32:30]

— Marco Chirico on The Main Course

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