The Main Course

This week on The Main Course, Patrick and Katy are joined by The Bon Appetit Foodist, Andrew Knowlton. Andrew Knowlton is the Restaurant and Drinks Editor of Bon Appétit magazine, where he writes features and monthly columns for both the magazine and the website. Tune in to hear Andrews thoughts on everything from southern food to goats as he addresses the issues that face our country as we try to become more sustainable. Later on the show, Andrew Reusing, author of Cooking in the Moment, stops by to talk about how the universal appeal of southern cooking.

Jason Colucci guest hosts this weeks episode of The Main Course while Patrick and Katy are away. He is joined in the studio by co-host Jamie Wainer and Cecilia Estreich and Rachel Greenspan of Mikuni Wild Harvest. Tune in to get an inside take on ingredient sourcing for high-end restaurants and find out why some chefs will buy any unique ingredient - even if its made up! This episode was sponsored by S. Wallace Edwards and Sons. For more information visit www.SurryFarms.com

This week on The Main Course, Patrick and Katy are joined by Carmen Quagliata, Executive Chef of Union Square Cafe and George Weld, owner of Egg Restaurant. They both elaborate on what it takes to run a successful restaurant in NYC and address some of the challenges that come along with sourcing sustainably and locally. Later on the show, Kristy Hadeka and Sean Tice of Brooklyn Slate stop by to explain how theyve re imagined slate material in a very interesting way. This episode was sponsored by Fairway Market - like no other market.

Its a family affair this week on The Main Course as Patrick and Katy are joined by a slew of familiar guests alongside some new ones. The Main Course duo checks in with farmers Frank Reese and Mark Newman about their experiences with animal welfare and slaughter, then speak with Herve Malivert about his experiences at The French Culinary Institute. Later on the show, Greg Fanslau and Laura Werts of 86 List NYC talk about job placement in the service industry and friend of the show Mike Edision talks smut and previews his book Dirty, Dirty, Dirty. This episode was sponsored by S. Wallace Edwards and Sons. For more information visit www.SurryFarms.com.

On a very special episode of The Main Course, Patrick Martins and Katy Keiffer are joined by Dr. Temple Grandin, American doctor of animal science and professor at Colorado State University, bestselling author, and consultant to the livestock industry on animal behavior. Temple explains what makes cattle afraid, why good systems do not guarantee good management and why the big industrial companies are not as bad as they seem. Tune in to find out why only these big industry operations have the resources and wherewithal to implement cutting edge systems to improve animal processing and learn more about the life and work of the legendary Dr. Temple Grandin. Later on the show, Anne Malleau tells us more about the Global Animal Partnership program and how its helped companies like Whole Foods Market. This episode was sponsored by Hearst Ranch, the nations largest single source supplier of grassfed and grass finished beef. For more information visit www.HearstRanch.com

This week on the Main Course, Patrick and Katy are joined by Michael Anthony, Executive Chef at Gramercy Tavern. Michael shares his experiences behind the kitchen at one of the citys most iconic and celebrated restaurants and explains how he gained the tools and knowledge needed to perform at such a high level. Tune in to hear behind the scenes stories from the kitchen and learn how working in Japan changed Michaels life. This episode was sponsored by Hearst Ranch - the nations largest single-source supplier of grassfed and grass finished beef.

Gus Schumacher and Richard A. Jones are the guests on this weeks edition of HRNs flagship show, The Main Course. Gus Schumacher is a founding member of Wholesome Wave and formerly the Undersecretary of Agriculture for the Clinton Administration. Gus discusses his work with SNAP (Supplemental Nutrition Assistance Program) and farmers markets, and explains how we can add more Nutrition to the SNAP program. He also talks about the upcoming Farm Bill and how we can move towards a more local and regional food system in America. Richard A. Jones, author of The Beekeepers Bible, does into depth about beekeeping and the incredible lives of bees. This episode was sponsored by The Museum of Food and Drink. For more information on the Get the Ball Rolling Fundraiser click here. Gus Schumacher

Tune into a very informative episode of The Main Course, as Patrick and Katy get a chance to sit down with Stephan Cantor of Deep Mountain Maple, the source for Heritage Foods USAs upcoming maple syrup social buy. Stephan explains the process of making maple syrup - from sap, to tap to bottle. Also, Dave Arnold calls in to share his vision for the Museum of Food and Drink and preview the upcoming Get the Ball Rolling fundraiser at Del Posto on March 27th. This episode was sponsored by Whole Foods Market

This weeks guest on The Main Course is Jacquie Berger, Executive Director of Just Food. Jacquie demonstrates how allowing communities to work alongside the organization helps Just Food helps connect farmers and families. Tune in and learn more about the upcoming CSA Conference on March 5th and find out why restaurant supported agriculture is so important in todays fight for good food. Later on the show, Deborah Krasner - author of Good Meat. Deborah breaks the book down and explains how keeping a strict meat diet taught her the real benefits of pasture raised product. Tune in for the debut of HRNs very own Chicago Dispatch with correspondent Heather Sperling. This episode was sponsored by Fairway Market. For more information visit www.fairwaymarket.com

This week on The Main Course, Patrick and Katy are joined by NY Times bestseller and legendary food personality Jeffrey Steingarten. Jeffrey explains the difference between Cajun and Creole food, defends meat as pleasure, and shares the two basic uses for molecular gastronomy. Later in the show, Brad Farmerie stops by to tell the story of his winning Cochon 555 dishes. Find out why he thinks the loin is the most worthless cut! Also on the show, Ryan Butler and Nancy Newsom of Col. Nancy Newsoms Ham. This episode was sponsored by Whole Foods Market. For more information visit www.wholefoodsmarket.com