The Main Course

By Heritage Radio NetworkSociety & Culture Arts

The Main Course episodes

April 28, 2013 Episode 175: Zachary Kell of Community Food & Juice
Hang out with Patrick Martins and Zachary Kell of Community Food & Juice on a relaxed and fun episode of The Main Course. Patrick and Zach are friends that recently took a trip down to Kansas to visit some Heritage farmers, and the two recount that trip and the inspirations they found there. Learn about how Zach, an Indiana-born chef, manages the kitchen at Community Food & Juice in uptown NYC and where he sources their excellent ingredients from. Get an inside perspective on sustainability, food and management from a guy who knows how to maintain high standards and do right by everybody he works with. This program was sponsored by S. Wallace Edwards & Sons.
“The most eye-opening thing to see was [Frank Reese’s] poultry farm. He was an anesthesiologist, so the guy has serious ethical training and bringing that into how he raises poultry is [incredible]. Giving the animals the best life they can have is really what it’s all about.” [24:00]
–Zachary Kell of Community Food & Juice on The Main Course
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53 min
April 21, 2013 Episode 174: Fredrik Berselius & Sam Edwards
Fredrik Berselius cooks from memory. On this week’s episode of The Main Course, Patrick Martins invites Fredrik into the studio to talk about Swedish and other Scandinavian food culture. Tune into this episode to hear Fredrik and Patrick talk about traditional Scandinavian fare, and how Fredrik intends to recall these flavors using seasonal ingredients. Cured meats, smoked fish, and fermented vegetables- how do these flavors evoke a place for Fredrik? Later, Patrick calls up Sam Edwards of S. Wallace Edwards & Sons to talk about aging and curing hams. How does Sam recreate a Virginia climate year-round at his curing facility! How do humidity and temperature affect curing processes? Find out on this week’s episode of The Main Course! This program has been sponsored by Hearst Ranch, and music has been provided by Plexophonic.
“We base a lot of the flavors on memories of growing up in Sweden, or growing up in Scandinavia. A lot of times, moving forward means looking back on where you came from.” [12:25]
— Fredrik Berselius on The Main Course
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54 min
April 14, 2013 Episode 173: Christy Robb & Philip Burger
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 & 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
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53 min
April 07, 2013 Episode 172: Kitchen Horror Stories with Liz Clarke
Hear some horror stories from the kitchen on this week’s episode of The Main Course. Patrick Martins is joined in the studio by Liz Clarke of Bubby’s to talk about all of the things that can go wrong when butchering and working in the back of the house. Tune in to listen to stories about troublesome grease traps and gory wounds delivered by slicers, bandsaws, and knives! What did Liz do when the sewers and grease traps backed up into a restaurant that she formerly worked at? Find out what can go wrong during holiday meals, and how an unreliable staff can be a true nightmare! This program has been sponsored by S. Wallace Edwards & Sons. Thanks to The Hollows for today’s musical break.
“Slicers are so dangerous, and they’re even more dangerous when you’re cleaning them. I try to teach to teach my employees- respect the equipment.” [8:10] — Liz Clarke on The Main Course
“Kitchens, to me, are one step away from a jail situation…” [33:40]
— Liz Clarke on The Main Course
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43 min
March 31, 2013 Episode 171: The Future & Jonathan Justus
Kansas City and its surrounding towns are at the center of animal genetic diversity in the food movement. On this week’s installment of The Main Course, Patrick Martins talks with Jonathan Justus, the chef at Justus Drugstore. Tune in to hear Patrick talk about the food landscape hundred of years in the future. How will the restaurant scene change, and how will farmers and chefs interact? Later, hear Patrick and Jonathan talk about the terroir of Little Dixie, and the uniqueness of the area’s flora and fauna. Listen in to hear Jonathan talk about how the events of World War II changed the role of pigs in our society. Find out what other chefs in the Kansas City area are cooking innovative and delicious food, and why Jonathan hopes to stay true to Midwestern food. This program has been brought to you by White Oak Pastures.
“The area where we live was formed by the edge of the last great glacier, and it was like a giant bulldozer… As the glacier receded, it dropped all sorts of stone and seed that were not from this area. There are flora that exist here that don’t in any other places.” [20:10]
“If you take out the squash, peppers, and corn, most of what we eat is not from here.” [23:30]
— Jonathan Justus on The Main Course
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48 min
March 24, 2013 Episode 170: Shanna Pacifico & Justin Rashid
Go behind the scenes at Back Forty West with Shanna Pacifico on this week’s episode of The Main Course. Patrick Martins sits down with Shanna to talk about kitchen maintenance, and the schedule of a chef in New York City. Learn how restaurant reviewers change the flow of the restaurant. How do front-of-house events affect the cooking in the kitchen? And why does the Department of Health frown upon fermentations in house? Find out what foods Shanna still has trouble preparing, and hear about Back Forty West’s upcoming events! Later, forager and American Spoon founder Justin Rashid joins the conversation to talk about “agriculture on the edge.” Learn about out how the lake effect in northern Michigan provides an ideal microclimate for growing orchard fruits! This program has been sponsored by Fairway Market.
“Fermentations, pickles- these are things that we’ve been doing for thousands of years, but the health department doesn’t want to deal with them because they’re too complicated!” [20:45]
“There’s nothing simple about preparing and keeping the food consistent in a restaurant.” [31:30]
— Shanna Pacifico on The Main Course
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54 min
March 12, 2013 Episode 169: St. Patrick’s Day & Olivia Sargeant
Happy St. Patrick’s Day from The Main Course! Patrick Martins is joined in studio with friend Olivia Sargeant of Farm 255. She moved to Georgia in 2004 to develop Farm 255’s menu and unique local sourcing system, began as the Head Chef, and occupied the role of General Manager for 3 years until late 2010. She currently splits time between the Bay Area, the southeast, and Italy, working as a local food “market-maker” to build models for regional food economies through operations systems, communications, and education. She continues to oversee the 255 team in her role as Managing Partner, and farms at Full Moon on her days in Georgia.
“When you start to do what you love is when you become successful. Finding agriculture was the synthesis.” [3:45]
“My biggest achievement is when the people I work with become self sufficient.” [07:00]
“My goal is to translate my experiences into tools and resources.” [21:30]
–Olivia Sargeant of Farm 255 on The Main Course
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32 min
March 10, 2013 Episode 168: Thunderheart Bison & PastaWorks
Get to know the bison on a very informative episode of The Main Course as Patrick Martins explores the bovine animal with Patrick Fitzsimons, VP of Thunderheart Bison. Listen in as Patrick explains what make bison such unique (and delicious) animals and how Thunderheart Bison have genetics that trace back all the way to a herd from legendary Texas cowboy Charles Goodnight. Learn about some interesting cuts of meat unique to bison like the hump roast and discover why natural breeding is far more effective than artificial insemination when it comes to these creatures. Patrick Fitzsimmons also discusses his work with the Farm and Ranch Freedom Alliance (FARFA), an advocate for independent farmers, ranchers, livestock owners, and homesteaders. Later in the show, Patrick Martins checks in with Peter de Garma of PastaWorks, a lovely market on Hawthorne Ave in Portland, OR. Today’s program was brought to you by Rolling Press.
“Bovine animals are designed to eat grass. They aren’t desgiend to be in feedlots eating grain and going straight to the slaughterhouse. If possible – they need to be harvested right in the field – where they feel the least amount of stress.” 05:00
“Most bison are very docile and happy to have you around as long as you don’t pose a threat to them.” 14:00
–Patrick Fitzsimons, VP of Thunderheart Bison
“Portland out Portlandia’s Portlandia in many Portland ways.” 47:00
–Peter de Garmo of PastaWorks
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51 min
March 03, 2013 Episode 167: James Tracey & Nancy Newsom
James Tracey is cooking up delicious food at Craft and Colicchio & Sons in New York City! This week on The Main Course, host Patrick Martins sits down with James to talk about culinary education versus four-year college. Listen in to hear Patrick and James talk about the restaurant culture in Washington D.C. started by Jean Louis Palladin. How do the menus at Craft and Coliccio & Sons differ? And what’s more important- technique or fresh ingredients? Tune in to find out! Later, James talks about his small, new restaurant in the Hamptons, Topping Rose House! Nancy Newsom calls in to talk about her family’s ham-curing history, and how regions affect flavor in curing. This program has been brought to you by Cain Vineyard & Winery.
“When you get a great product, there’s less manipulation you have to do to it.” [22:40]
“There’s a lot of hunger in the United States… It’s amazing, how much is not out there in the news. [34:20]
— James Tracey on The Main Course
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53 min
February 24, 2013 Episode 166: Matthew Rudofker & Sam Edwards
Chef De Cuisine Matthew Rudofker brings technicality and a la minute cooking to Momofuku Ssam Bar. This week on The Main Course, Patrick Martins is talking with Matthew about his history in the restaurant industry. Hear about Matthew’s respective experiences at restaurants like Striped Bass, Oceania, Daniel, and Fat Duck. Hear about the importance of individuality and cooking-to-order at Momofuku Ssam Bar. What was the inspiration for Ssam Bar’s offal menu, and what cuts are preferred at the restaurant? Hear Matthew talk about perfection in the kitchen, and the importance of knife maintenance and skill. Later, Sam Edwards calls into the show to talk about the tenth anniversary of the “Certified Humane” label and animal rights. Hear Sam talk about the prevalence of stressed meat in commodity pork! This episode has been brought to you by Rolling Press.
“Every guest is an individual, they have their own tastes and desires. If we don’t take the individual into consideration, we’re going to fail.” [24:20]
“If you ever think you’ve mastered something, it’s of my mentality that you have failed.” [36:10]
— Matthew Rudofker on The Main Course
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54 min

About The Main Course

From the publisher's feed

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…