Nancy Newsom's guest appearances

Nancy Newsom

The Main Course

Anya Fernald

Dan Miller

Michael Pollan

Dave Arnold

Scott Smith

Rachel Shukert

Chris Grosso

Rainn Wilson

Jody Williams

Rita Sodi

Will Harris

Florent Morellet

Eric Asimov

Tim Fitzgerald

Peter Kaminsky

OwlTail

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their country ham, family businesses, James Beard, spirits and more in our Weekly Baste Segment. Our guests for The Weekly Grill are Nancy Newsom “The Ham Lady” from Col. Bill Newsom’s Country Ham in Princeton, Kentucky, Herbert Lipscomb and George Weld of Egg Restaurant in Williamsburg, Brooklyn. The Main Course O.G. is powered by Simplecast.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their country ham, family businesses, James Beard, spirits and more in our Weekly Baste Segment. Our guests for The Weekly Grill are <a href="http://www.newsomscountryham.com/noname1.html" rel="nofollow" target="_blank">Nancy Newsom</a> “The Ham Lady” from <a href="http://www.newsomscountryham.com/" rel="nofollow" target="_blank">Col. Bill Newsom’s Country Ham</a> in Princeton, Kentucky, Herbert Lipscomb and George Weld of <a href="https://www.eggrestaurant.com/" rel="nofollow" target="_blank">Egg Restaurant</a> in Williamsburg, Brooklyn. The Main Course O.G. is powered by <a href="https://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>.

Episode 331: Nancy Newsom "The Ham Lady"

James Tracey

James Tracey is cooking up delicious food at Craft and Colicchio &amp; Sons in New York City! This week on The Main Course, host Patrick Martins sits down with James to talk about culinary education versus four-year college. Listen in to hear Patrick and James talk about the restaurant culture in Washington D.C. started by Jean Louis Palladin. How do the menus at Craft and Coliccio &amp; Sons differ? And what’s more important- technique or fresh ingredients? Tune in to find out! Later, James talks about his small, new restaurant in the Hamptons, Topping Rose House! Nancy Newsom calls in to talk about her family’s ham-curing history, and how regions affect flavor in curing. This program has been brought to you by Cain Vineyard &amp; Winery.   “When you get a great product, there’s less manipulation you have to do to it.” [22:40] “There’s a lot of hunger in the United States… It’s amazing, how much is not out there in the news. [34:20] — James Tracey on The Main Course

James Tracey is cooking up delicious food at Craft and Colicchio &amp; Sons in New York City! This week on The Main Course, host Patrick Martins sits down with James to talk about culinary education versus four-year college. Listen in to hear Patrick and James talk about the restaurant culture in Washington D.C. started by Jean Louis Palladin. How do the menus at Craft and Coliccio &amp; Sons differ? And what’s more important- technique or fresh ingredients? Tune in to find out! Later, James talks about his small, new restaurant in the Hamptons, Topping Rose House! Nancy Newsom calls in to talk about her family’s ham-curing history, and how regions affect flavor in curing. This program has been brought to you by <a href="http://www.cainfive.com" rel="nofollow" target="_blank">Cain Vineyard &amp; Winery</a>. <h2>“When you get a great product, there’s less manipulation you have to do to it.” [22:40]</h2> “There’s a lot of hunger in the United States… It’s amazing, how much is not out there in the news. [34:20] — James Tracey on The Main Course

Episode 167: James Tracey & Nancy Newsom