The Main Course

This week on The Main Course Patrick and Katy talk to Matthew Weingarten of Sodexo about the important (and admittedly difficult) process of improving the food in our institutions: schools, museums, stadiums, and more. Next Chris Parachini, owner of Robertas, stops by to talk about the myriad of projects he and the Robertas team have going on--including a burgeoning catering wing and a new slice joint in the works. Joshua Sharkey owner of Bark Hot Dogs talks about what good hot dogs are made of, what not-so-good hot dogs are made of, and why minimalism is key to a great dog. Finally Patrick and Katy set off a new series exploring the food scene in cities around the US; food critic Tim Carman talks to them about Chicago hot spots and the diner that Obama made a mecca. Photo 1: Matthew Weingarten, Photo 2: Chris Parachini, Photo 3: Joshua Sharkey (right)

This week on The Main Course Patrick and Katy sat down with Amanda Hesser, author of The Essential New York Times Cookbook: Classic Recipes for a New Century. Joining her was fellow food expert Andy Smith, an author and a lecturer who also teaches at the New School. Together they discussed food and food trends of the last century, often viewed through the lens of the 1400 dishes Amanda test-cooked (in her own kitchen) in order to compile and create the aforementioned NYTimes Cookbook. Later Phillip Gilmour of Momos Sushi Shack talked about his transition from Williamsburgs Bozu to Momos, and whether the sushi at Momos Sushi is a distinctly American or Japanese take on the culinary artform. This episode was sponsored by Cain Vineyard and Winery: dedicated to the creation of three Cabernet blends, each drawn from its own unique vineyard source. Photo 1: Amanda Hesser, Photo 2: Andy Smith

This week on The Main Course Patrick and Katy sat down with Marion Nestle: activist, professor, and author of What to Eat, Safe Food, and Food Politics. Joining the conversation was Joan Dye Gussow, another world-renowned activist in the academic and government sectors as well as the author of This Organic Life. Together Nestle and Dye Gussow constitute an amazing meeting of the minds when it comes to championing all things sustainable, and affecting change in broken food and distribution systems, failed academic institutions, and obsolete ideas. The gang discussed food politics at large, the sticky situation of labeling food, and how to make the public see that public health is attached to domestic food policy. This episode was sponsored by 360Cookware.com. Photo 1: Marion Nestle, Photo 2: Joan Dye Gussow

This week on The Main Course Patrick and Katy discussed how to turn the farm to fork movement into a major shift from commodity food with Helene York of Bon Appetit Management Company. Ed Brown of Restaurant Associates also chimed in to discuss how green initiatives can help others do what he does: serve sustainable food to over 400,000 people a day nation wide. Aaron Oster of Salumeria Rosi brought and discussed some delicious cured meats, and had a heated discussion with Katy and Patrick about subtly moving people along during their restaurant experience to prevent unnecessary and borderline rude loitering. Rachel Saunders, Author of The Blue Chair Jam Cookbook discussed jams, jellies, berries and their hybrid cousin boysenberries. Finally Dana Cowin and Kate Krader of Food and Wine Magazine joined Top Chef judge Gale Simmons and Singapore food expert KF Seetoh for a discussion on food trucks, street food, and the definition of Die Die Must Try. This episode was sponsored by Fairway: like no other market. Photo 1: Salumeria Rosi, Photo 2: The Blue Chair Jam Cookbook by Rachel Saunders, Photo 3: Gail Simmons

This week on The Main Course Patrick and Katie take a look at some folks who have rejected a broken food distribution network and created their own. Scott Boggs of The Breslin stops by to describe his past as a butcher (before it was cool) and how hes currently benefiting from growing food locally and selling it at NYC restaurants. Liza Shaw of A16 in San Francisco speaks on how theyve taken the ideas of local sourcing and seasonal menus from Italy to the West Coast, and why their customers are coming back to try new things. Finally Daniel Imhoff, Editor of CAFO: The Tragedy of Industrial Animal Factories calls in to talk about why we need to fight back against industrial feed lots with anti-biotics legislation, local farming, and realism about the devastating health consequences of factory farmed animals. This episode was sponsored by Fairway: like no other market. Photo 1: Breslin on W 29th St. in NYC, Photo 2: Liza Shaw of A16 Restaurant in San Francisco, Photo 3: CAFO: The Tragedy of Industrial Animal Factories, edited by Daniel Imhoff

This week on The Main Course Katy and Patrick sit down with a bevy of guests from the worlds of food, sustainability, and the arts. Alec Bradford of Leaping Waters Farms talked hybridization and animal husbandry. Next Patricks father Joao Carlos Martins, famed pianist and conductor, regaled the group with a stories of his career plus a joke or two. Next Craig and Amy Good of Good Farms, Angus ranchers from the Flint Hills of Kansas, talked about their 48 years in the biz. Mario and Theresa Fantasma of Paradise Locker Meats discussed raising animals hormone and antibiotic free, and the current expansion process theyre undertaking. Finally Chef Jacques Gautier and Jimmy Carbone of Jimmys #43 hyped their upcoming Pig Island event on Governors Island: a pork-lovers dream come true. Dont miss this incredible whos who of folks in the good food movement. This episode was sponsored by Hearst Ranch: purveyors of fine grass-fed beef on the California coast. Photo 1: Alec Bradford and Eric Ripert, Photo 2: Craig Good

This week on The Main Course Patrick and Katie have a deep, engaging conversation about the role of the rancher in our food system with Bill Bullard of the Ranchers-Cattlemen Action Legal Fund. Bill works with R-CALF, a non-profit organization, to make sure farmers and ranchers own their livestock--NOT the meat packers, who often push for lower wages and lower quality. The lauded food author and journalist Peter Kaminsky then joins the conversation to talk about culinary intelligence and what kinds of meals the food culture in America encourages us to eat. This episode was sponsored by Whole Foods Market. Photo 1: Bill Bullard, President of RCALF-USA, Photo 2: Peter Kaminsky

This week on The Main Course Katie returns to join Patrick in introducing Season II of The Main Course to HRN listeners across the globe. Hear the four unifying themes that will be spanning across all future episodes of the show, and how they will be informing the discussions and guest bookings therein. The gang also joined Michael Hurwitz, executive director of NYCs Green Markets, to talk about changing our food system for the better with action rather than words. This episode was sponsored by Robertas and the Bushwick Block Party. Photo: Michael Hurwitz

This week on The Main Course Patrick and Mike Edison sit down with Ron Silver of NYCs (and Japans) favorite diner Bubbys for a discussion on food safety and how much power the government should (or shouldnt) have over recalling our food. Judy McGuire (author of How Not to Date) stops by for a discussion on dating in New York and beyond. Plus the gang cover a bevy of far-reaching topics touching on everything from the Mosque at Ground Zero (good?) to blueberry bagels (bad!). Tune in for Heritage Cooking with Chef Steve Pope, who focused this week on crispy skin! This episode was sponsored by Heritage Foods USA. Photo 1: Bubbys in NYC, Photo 2: Judy McGuire

This week on The Main Course Patrick and Mike sit down with energy guru Matthew Rubin, a hydro-electric pioneer responsible for 1 percent of Vermonts (sustainable!) energy. Jason Colucci of Pulinos and Matt Hamilton of Belcourt join Rachel Shukert (author of Everything is Going to be Great) in lamenting the unfortunate quality of Dutch cuisine and the even less fortunate quality of Eat, Pray, Love (shudder). This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the California coast. Photo 1: Different types of renewable energy, Photo 2: Rachel Shukert