The Main Course

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 fast food, deli’s pizza museums, drink horoscopes, Whole Foods and Niman Ranch and food in print. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guests Jonah Miller. Owner of Huertas restaurant in the NYC, he is also an author of The New Spanish which takes a playful approach to the cuisine of Spain, one calibrated to the way we eat today. Don’t look for the same-old tapas and sangria here. Instead you’ll find a saffron rice fried with bacon and shrimp, golden squash christened with Marcona almonds, Basque sausages in hot dog buns, a cocktail made with red wine and cola (trust us, it’s delicious), and even a blueprint for making your own vermouth.

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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 the future of meal kits, food emojis, Megan Markle and White Castle. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about the dos and don'ts of dining at cruise buffets. The show is rounded out by our special guest Jennifer Leuzzi, host of Tech Bites on HRN. Tech Bites investigates the profound ways the rapidly evolving digital world is transforming how we discover, produce, and share food in the real world. Jennifer explores how technology impacts our culinary lives.

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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 the cost of meal-kits, Amazon and Oprah entering the food mail order business and tracking food carts with GPS. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guests Tony Butler, HRN Board member and former head of St John’s Bread and Life, the largest hunger relief org 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 the curtsy, fast-fine, and gender neutral pops among other things. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guests: the Newman Family, Berkshire farmers from Missouri and Sarah Weiner, founder of the Good Food Awards.

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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 tipping, pot, and milkshakes among other things. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest Daniel Sklaar founder of Fine and Raw Chocolate in Bushwick Brooklyn.

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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 weed, North Korea, top soil and the film Eating Animals with special guest poultry farmer Frank Reese. In our Words to Marinate On segment our panelists listen to a clip and each give their opinion. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out with The Weekly Grill where we talk with special guest Daniel Sharp, the Executive Chef of The Meatball Shop, a chain of 6, soon to be 7, sustainable sit down restaurants.

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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 seaweed, recycling, and grass-fed beef. In our Words to Marinate On segment our panelists listen to a clip and each give their opinion. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest Mike Lee who is the founder of The Future Market, a futurist food lab that explores what our food system could look like in the next 5-25 years through pop-up experiences and conceptual product prototypes. Mike is also co-founder of Alpha Food Labs, an Innovation Lab for next-gen food startups and corporations building products that are better for by People, Planet, and Profit.

The Main Course O.G. is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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. In our Words to Marinate On segment our panelists listen to a clip and each give their opinion. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest Lisa Held who is a New York City-based journalist who writes about the food system, sustainability, and health, especially all of the intricate ways in which those topics intersect. She is a regular contributor to Civil Eats and also writes for Eater, Edible Manhattan, Tasting Table, Food Tank, and other publications. She has a master's degree from Columbia University's School of Journalism.

The Main Course O.G. is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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. In our Words to Marinate on segment our panelists listen to a clip and each give their opinion. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest Larry Boukal who has run Cannonball Express for decades. We get great insights into the trucking world from this trucker extraordinaire.

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It’s back! The show that made the Heritage Radio Network a force to be reckoned with has returned to the air with the man who stirs the sauce, original host and founder of Heritage Radio, Patrick Martins.

TMC was the first show ever to debut on HRN in April of 2009, and TMC OG follows in its tradition of breaking new ground on the airwaves.

The Main Course O.G. covers food news and culture, featuring no-holds-barred interviews and refreshingly honest guests, ranging from iconic chefs, to muckraking journalists, farmers, truck drivers, food-obsessed comedians, Falstaffian hedonists, and more.

TMC OG is hosted by Patrick and a rat pack of culinary cool, including visionary owner of Roberta’s (and outlaw rapper) Brandon Hoy, author and musician Mike Edison, plus HRN board members, and a cast of thousands of culinary luminaries and lunatics, old-school radio activists, anarchists, and of-the-moment gastronomic titans including members of the Heritage Foods team.

TMC OG is required listening, ground zero for the Heritage Radio Network.

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