The Main Course

Our moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss royalty, protocols, manners, rivalries, oils and food sustainability. Our guests for The Weekly Grill are Oistein Thorsen of FAI Farms whose mission is to help the food-sector overcome key challenges and implement better farming practices, on land and at sea through actionable advice, applied research and innovation. Ulli Sitter is the founder of Ulli's Oil Mill which provides delicious Austrian style, cold-pressed oils from Upstate New York and has created an oil-seed culture connecting local farms to local markets while also being on the cutting edge of hemp culture.

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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss waiting in long lines for brunch, In-N-Out Burgers, feeding furloughed government workers, stocking the pantry and more. Our guest for The Weekly Grill is Dede Lahman, Co-Owner of Clinton St. Baking Co. and Community Food & Juice. DeDe enjoyed a decade long career as an editor and writer for national magazines before switching to the restaurant life. Her Clinton St. Baking Co. Cookbook was named a best of NY Times’ 2010. From 2012 to 2016, DeDe proudly served on the Board of Directors of New York Sun Works (www.nysunworks.org), a non-profit organization that builds 21st century hydroponic greenhouse science labs in urban schools.

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Today's Main Course OG comes live from the 2019 Good Food Mercantile in San Francisco, California.  We speak to Nico Wisler, Nick Pallone, Allison Block, Debra Dickerson, Steven Rosenberg, Sarah Mosbacher, Laura DeOliveria, Medline Theis, Daniel Sklaar, Cesare Casella.

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As 2018 comes to a close Emily, Patrick and Mike discuss their attitudes, opinions, edicts and the soon to be announced, Heritage Radio Network Hall of Fame!

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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss chicken bones, food highlights from 2018, trends for 2019, pizza toppings and Union Square Hospitality Group. Our guest for The Weekly Grill is Chef Joe Tarasco, Associate Director of Operations at Marta, Caffe Marchio and Vini e Fritti, Union Square Hospitality Group’s Roman-inspired restaurants located in The Redbury New York.

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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss cooking the perfect American meal for Megan Markle and Prince Harry, the fate of Yelp, edible gifts, ascending food cities and food heroes. Our guest for The Weekly Grill is Chef Joseph Capozzi, Executive Chef of Upper East Side restaurants: The East Pole, Eastfields and The East Pole Fish Bar.

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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss indulgent eating, food critics, Italy, butchering, Babbo and food TV series. Our guest for The Weekly Grill is Chef Gaetano Arnone of Babbo Ristorante in New York. Gaetano grew up in California where he ran his family’s Italian restaurant, Arnone’s Little Italy. After high school he moved to Italy to discover what it really meant to be Italian and in 2009 studied with master butcher Dario Cecchini at the Antica Macelleria Cecchini in Panzano, Italy. Since returning to the U.S., Gaetano has worked for several of New York’s best butcher shops and salumerias including Eataly, Dickson’s, Salumeria Rosi and now Babbo Ristorante.

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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss turkey, street food vendors, holiday galas and fundraising. Our guest for The Weekly Grill is Caity Moseman Wadler, Executive Director of Heritage Radio Network. Caity holds an M.A. in Food Studies from New York University and a B.A. in Molecular Biology/Biochemistry from Middlebury College. Prior to her graduate studies, Caity worked at a biotech startup where she engineered yeast to discover new antibody drugs and took a whirlwind trip around the world before settling in New York City. Caity came to HRN back in 2015 through the Julia Child Foundation Food Writing Fellowship and later joined the team full-time as Deputy Director. She is also the co-host of two Heritage Radio Network shows: HRN Happy Hour and Meat + Three a zesty, 15-minute weekly update on food stories and commentary modeled after the Southern meat-and-three-sides concept: a deep dive and three shorts.

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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss coffee, Japan, cookbooks, bookshops, the Moka Pot and pig farms. Our guests for The Weekly Grill are Jackson Stamper of Employees Only and Evan Hanczor of Egg. Jackson’s career in the kitchen began while working as a bar-back at an upscale wine bar in Orlando, Florida. After ventures in Philadelphia and New York, he was introduced to Chef Julia Jaksic of Employees and joined the team! Evan Hanczor is the chef of Egg restaurant, which puts at its focus breakfast and a farm to table ethic — they have their own farm in upstate New York, which supplies many of their ingredients and they are the largest buyer in New York of Nancy Newsom’s famous Col. Newsom’s Country Ham. Evan and his partner, George Weld recently opened in Tokyo and Egg remains a destination for breakfast in Brooklyn.

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Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss special edition Golden Girls cereal, Slow Food vs. Fast Food, Halloween and giving back! The show is rounded out by our special guests, Al Diefenbach, Millicent Souris, Sr. Caroline Tweedy, RSM, Genise Acevedo, and Candyce Mason of St. John’s Bread & Life. Founded in 1982, St. John’s Bread & Life works to alleviate hunger and poverty in Brooklyn and Queens. For many families and individuals, the foods that we provide are the only meals they have. They partner their hunger program with a comprehensive array of services designed to help people achieve self-sufficiency and increased stability, while reducing the need for emergency food services.

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