The Main Course

This week on The Main Course, Patrick Martins re-launches the program as a solo host and is joined by chefs Yvon de Tassigny and Chris Katchucka of celebrated NY BBQ institutions Fette Sau and St. Anselm. Tune in to learn about the ins and outs of BBQ cooking and learn what it takes to run a cafeteria style restaurant successfully. Learn how smoking is done before hand and what challenges come along with quality control and slow cooking. This episode was sponsored by Hearst Ranch.

Marion Nestle joins this weeks edition of The Main Course with hosts Patrick Martins and Katy Keiffer. Dr. Nestle talks about junk food marketing intended to hook children at an early age. Find out what voluntary regulations are in place now, and what Marion thinks our government should do to regulate these giant companies. Learn more about the high fructose corn syrup debate and hear what Dr. Nestle thinks about the breakfast cereals our children eat every day. Later on the show, Patrick and Katy talk with Michelle Petrulio, Head Chef of The Meatball Shop on Bedford Ave, Brooklyn. This episode was sponsored by White Oak Pastures.

This week on The Main Course, Patrick and Kay are joined by Fern Gale Estrow, a registered dietitian and founder of The FGE Food and Nutrition Team. She is currently working with the NYC Food and Farm Bill Working Group and is an advisory to the Food Systems Network NYC. Fern discusses the upcoming farm bill and how it will affect our farmers in this country . Later in the show, sous chef Dan Izzo of Lupa joins the conversation to talk about his experience in one of New York Citys best Italian restaurants. This episode was sponsored by Hearst Ranch.

This week on The Main Course, Temple Grandin rejoins the show to talk about some of the new processing facility auditing systems she is helping improve. Find out why hidden cameras can help solve some of the problems that happen behind closed doors and why implementation and practicality is the first step in changing the way big companies handle their animals. Later in the show, Damian Sansonetti of Bar Bouloud comes by to talk about his restaurants celebrated charcuterie program. Hear him explain how pork breeds differ and what he plans to do with his male goats from Heritage Foods USA. This episode was sponsored by Fairway Market.

This week on The Main Course, host Katy Keiffer checks in with Jeanne Hodesh, Director of Publicity of Greenmarket and GrowNYC. Jeanne explains how farmers have been affected by Hurricane Irene and what steps are being taken to assist them in this time of need. Later, Katy hosts a discussion on Hydraulic fracturing in New York State with both sides of the debate. She is joined by Ramsay Adams, Executive Director of Catskill Mountain Keeper and Dennis Holbrook, Executive Vice President Regulatory and Public Relations for Norse Energy Company. This episode was sponsored by Hearst Ranch.

This week on The Main Course, Patrick Martins and Jason Colucci are joined by a diverse group of restauranteurs, each explaining how they keep things interesting while serving their respective communities. Hear stories from Dave Diehl of 200 Fifth Restaurant, Jim Chu and Johnny Santiago of Jos and Julian Mohamed of Dear Bushwick. Young restauranteurs and eager eaters should tune in to learn more about some of NYCs best establishments and the people who make the magic behind the curtains. This episode was sponsored by S. Wallace Edwards and Sons.

This week on The Main Course Patrick and Jason are joined by guest host Todd Wickstrom of Rishi Tea. Together they talk about about brining meat, East v. West Coast food scenes, and how absurd pizza geeks can be with Chris Behr, formerly of A16 and now the man behind Brooklyn Larder. Later on they are joined by Katie Howard, producer of a new PBS show, What Theyre Eating in the Photograph, to talk about the intersection of art and food in photography, sculpture and other media such as edible installations. Then the crew takes a mid-day train to Georgia to talk with Olivia Sargeant of Farm 255 and who also runs their farm Full Moon Farms as well as several vegetable and meat CSAs. This episode is chock full of art-heists, road trips, Southern cooking, and yes, lard, so dont miss out, tune in to The Main Course. This episode is sponsored by Hearst Ranch.

This week on The Main Course, Patrick Martins and guest co-host Jason Colucci are joined by acclaimed restauranteur Jason Denton. Jason has been behind some of New York Citys best restaurants including Corsino, ino, Lupa, inoteca and the just-opened Betto. Jason talks about what it takes to run a successful dining venture in New York and how to manage a whole animal cooking program. Later in the show, Julia Jaksic, Executive Chef of Employees Only, joins the conversation and explains how her Midwestern and Croatian roots helped her get where she is today. This episode was sponsored by Cain Vineyard and Winery.

This week on The Main Course, Katy sits down with Graham Meriwether, director and producer of the upcoming film American Meat. Tune in and learn what makes this film different than the many farming and livestock production films that have come before it and learn why Joel Salatin and his farming model was such a huge influence on the project. Later on, Katy is joined by the ladies of Butchers Guild, Tia Harrison and Marissa Guggiana. Find out how integrity fits into the world of butchering and why good meat is so popular these days. This episode was sponsored by The Barterhouse.