The Main Course

On todays episode of The Main Course, Katy Keiffer holds down the fort alone as she explores the intertwined worlds of bonsai masters and Japanese cuisine. Join in and she has a very inspiring conversation with bonsai master Julian Velasco, who shares his knowledge on bonsai techniques, history and how the small trees can teach us more about life and ourselves. The conversation then shifts to Japanese cuisine and sake, as Phillip Gilmore of Momo Sushi Shack shares the inspiration behind his Bushwick restaurant and talks about his experience working alongside Juilan for the upcoming Graceful Perseverance exhibition at the Brooklyn Botanic Garden. The kickoff event is Feburary 11th - learn more at www.bbg.org. This episode was sponsored by S Wallace Edwards and Sons. For more information visit www.surryfarms.com

Betsy Pochoda headlines a jam-packed, informative and entertaining episode of The Main Course. Hear Betsy speak on her experience working at such media institutes as the NY Post, The Nation, Vogue, House and Garden, Antiques and more! Find out why The Nation CANNOT be compared to Fox News, and how Betsy got involved with the sustainable food movement. Later on, learn more about HACCP plans, inspections and regulations form Elizabeth Meltz, Directory of Food Safety and Sustainability for Batali/Bastianich. Also on the show: Sean Dimin of Sea2Table and Jonah Rhodehamel of Oliveto Restaurant and Cafe. This episode was sponsored by White Oak Pastures. For more information visit www.whiteoakpastures.com

This week on The Main Course, Patrick and Katy shift their attention to one of the most well respected and enjoyed value added products in the protein world - charcuterie. Tune in and learn more about what goes into making these delicious products and what it takes to sell them. Hear from Anya Fernald, Taylor Boetticher and the head of Bar Bolouds charcuterie program. Later on the show, Micheal Hurwitz of Greenmarket stops by for his monthly segment and Mark Dingle tells us about his FoodieLink program. 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

Katy Keiffer hosts an incredibly informative conversation on the 2012 Farm Bill with esteemed guest and founder of FGE Food and Nutrition Team, Fern Gale Estrow. Fern explains what challenges come along with trying to create a Farm Bill that looks out for our small farmers while cooperating with the large agricultural systems already in place in our country. Tune in and hear a new perspective on the complicated ideas, policies and politics involved with the Farm Bill. Learn why commodity price support is not always such a bad thing, and how compensating farmers appropriately is not always as easy as it sounds. Also on the show, Susan Hunt Stevens, Steve Pope and Frank Reese. This episode was sponsored by Hearst Ranch, the nations largest single source supplier of grassfed and grass finished beef.

Patrick Martins and Katy Keiffer start the Main Course off on an excellent note for 2011 with the world-renowned food writer and author Florence Fabricant. Florence needs no introduction to those who know anything about the culinary scene in New York City. She is the author of 11 cookbooks and has been writing for the New York Times for almost 40 years. Tune in and eavesdrop on a very special conversation on past, present and future trends in the food world. Also on the show, Sam Edwards, Marissa Guggiana, Laura Martin, Brady Lowe and Steve Pope. This episode was sponsored by our good friends at Cain Vineyard and Winery. For more information visit www.cainfive.com

This week on The Main Course, Patrick and Katy are joined by a talented group of future culinary heroes; Teen Battle Chefs Joel Allette, Molly Bhuiyan and Fernando Rodriquez. The three teens recount their experience competing in the Teen Battle Chef competition at Whole Foods Market a few months ago, and discuss what it means to be involved in the sustainable food revolution at such a young age. Tune in to hear what these students have to say about the lunch they are being served in school, and how they think improvements can be made. Also on the show, Matthew Locricchio, author of Teen Cuisine and Christine Datz-Romero of the Lower East Side Ecology Center. 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

On a very special episode of The Main Course, Patrick and Katy are joined by acclaimed chef, author and sustainable food titan Michel Nischan. Michel shares the story of his quick rise in the culinary world, and explains why growing up in a farm family helped him see potential for sustainability in food. The conversation later takes a more serious turn as the gang discusses whats wrong with our food system, and how we might be able to solve some of the problems that face our country. Tune in to learn some vital facts about Type 2 Diabetes, the fast food dilemma and what problems lower income families are actually faced with. This episode was kindly sponsored by our friends at The Barterhouse. For more information visit www.thebarterhouse.com.

Jonathan Russo, publisher of the Organic Wine Journal, joins Patrick and Katy on a passionate and informative episode of The Main Course. The three enter a heated discussion about the intersection of food, budget and politics in our nation. They also discuss our growing obesity problem in America in detail, outlining what is causing us to get fat as a nation and what might possibly save us. Later on the show, Daniel Holzman of the famed Meatball Shop drops by to promote his slow-food gone fast-food late night eatery. Also on the show, bartender and mixologist Damon Boelte. This episode was generously sponsored by S. Wallace Edwards and Sons. For more information visit www.surryfarms.com Photo 1: Daniel Holzman (left) of The Meatball Shop, Photo 2: Mixologist Damon Boelte

This week on The Main Course Patrick and Katy sit down with chef and caterer Mary Cleaver of Cleaver Co and The Green Table. The gang discussed a myriad of food issues, covering everything from how the sustainable food world should (or shouldnt) engage the industrial food complex, the stress of the catering world (including some catering horror stories), and how to deal with those wrenches in the machine of progress known as deadbeats. Next up was Liz Grossman, managing editor of Plate Magazine, who called from Chicago to give a quick breakdown of the food seen in The Windy City, and how a history of meat packing has affected the local palate. Dont miss this excellent double dose of food and sustainability banter. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.

This week on The Main Course Katie spoke to Radhika Subramaniam, a professor at The New School and the Director/Chief Curator of the Sheila C. Johnson Design Center at Parsons. Joining them was Nevil Cohen, Assistant Professor of Environmental Studies at The New School. Together the gang spoke about how to improve our food systems on a small and large scale, and the challenges presented by abandoning the industrial food system en masse. Finally Jason Scott and friends of The Taco Truck in Hoboken and Jersey City NJ come by to explain how they source their food from small vendors, and how they went from truck to restaurant (instead of the other way around!). This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919. Photography: Martin Seck