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The Main Course

Updated 22 days ago

Arts
Society & Culture
Food
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The Main Course was the first show to ever debut on Heritage Radio Network (HRN) back in April 2009 and the first show to reach 200 episodes! Now called The Main Course O.G., its original host and HRN founder, Patrick Martins is joined by Emily Pearson of Heritage Foods, Brandon Hoy owner of Roberta’s and author/musician-in-residence, Mike Edison. Each week special guests join the panel to discuss entertaining topics of the moment in a no-holds-barred roundtable format that will surely make you laugh — from CBD oil to Meghan Markle to Jewish tête-oir and stories of iconic food and culture visionaries. The round table is followed by a short interview with our visiting guests which include America’s smartest chefs, farmers, artisans, and activists.

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The Main Course was the first show to ever debut on Heritage Radio Network (HRN) back in April 2009 and the first show to reach 200 episodes! Now called The Main Course O.G., its original host and HRN founder, Patrick Martins is joined by Emily Pearson of Heritage Foods, Brandon Hoy owner of Roberta’s and author/musician-in-residence, Mike Edison. Each week special guests join the panel to discuss entertaining topics of the moment in a no-holds-barred roundtable format that will surely make you laugh — from CBD oil to Meghan Markle to Jewish tête-oir and stories of iconic food and culture visionaries. The round table is followed by a short interview with our visiting guests which include America’s smartest chefs, farmers, artisans, and activists.

iTunes Ratings

12 Ratings
Average Ratings
8
0
1
0
3

Food Baller

By Chef Homeboy RD - Nov 27 2016
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👍👍

Great Job!

By mike the baker - Feb 02 2012
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Thank you for keeping us informed on the political issues:)

iTunes Ratings

12 Ratings
Average Ratings
8
0
1
0
3

Food Baller

By Chef Homeboy RD - Nov 27 2016
Read more
👍👍

Great Job!

By mike the baker - Feb 02 2012
Read more
Thank you for keeping us informed on the political issues:)
Cover image of The Main Course

The Main Course

Latest release on Apr 16, 2020

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The Main Course was the first show to ever debut on Heritage Radio Network (HRN) back in April 2009 and the first show to reach 200 episodes! Now called The Main Course O.G., its original host and HRN founder, Patrick Martins is joined by Emily Pearson of Heritage Foods, Brandon Hoy owner of Roberta’s and author/musician-in-residence, Mike Edison. Each week special guests join the panel to discuss entertaining topics of the moment in a no-holds-barred roundtable format that will surely make you laugh — from CBD oil to Meghan Markle to Jewish tête-oir and stories of iconic food and culture visionaries. The round table is followed by a short interview with our visiting guests which include America’s smartest chefs, farmers, artisans, and activists.

Rank #1: Episode 163: Sean Heller of Momofuku Noodle Bar

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Dashi, kombu, tamari- these are Sean Heller’s secret ingredients at Momofuku Noodle Bar! This week on The Main Course, Patrick Martins sits down with Sean, the Chef De Cuisine at Momofuku Noodle Bar, to talk soup. Hear Sean dish on his humble beginnings in Rhode Island kitchens at the age of thirteen. Hear how a few simple ingredients can create such a powerful flavor in ramen soups. Listen in to hear Sean talk about the importance of concepts in the kitchen, and how borrowing from different cuisines can lead to unique meals and tastes. How did traveling in Italy alter Sean’s outlook on cooking? Later, Patrick checks in with Larry Bokal of Cannonball Express. Tune in to hear Larry and Patrick discuss winter weather and how it affects the trucking industry. This episode has been brought to you by Whole Foods.

“Ramen is not just soup that comes out a package- there’s work that goes into it.” [6:25]

“I never thought I would be learning to make ramen. Now, four years later, I’m still learning.” [14:00]

“One of the most important ingredients that goes into food is love.” [17:40]

“America is a melting pot, and it was only a matter of time before that aspect made its way to the food.” [25:45]

Sean Heller on The Main Course

Jan 27 2013

50mins

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Rank #2: Episode 101: Ariane Batterberry, Christina Tosi & John Donohue

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This week on The Main Course, Patrick & Katy are joined by the legendary Ariane Batterberry, founding editor and publisher of Food Arts Magazine. Ariane takes listeners on an interesting journey through culinary history and explains how the American Chef was born. Learn about the history of restaurants and hotels in this country and find out why the first dining experiences were a communal affair. Later on the show, Christina Tossi of Momofuku Milk Bar drops by to explain the methods and techniques behind her addictive and creative sweet-tooth inspired desserts. Also on the show, Jonathan Donohue, author of “Man with a Pan”. This episode was sponsored by Fairway Market, like no other market.

Jun 12 2011

1hr 38mins

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Rank #3: Episode 135: Virginia Secretary of Agriculture and Forestry Todd Haymore

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This week on The Main Course, Patrick Martins chats with Todd Haymore, Virginia Secretary of Agriculture and Forestry, who tells listeners about all of the artisanal food and agricultural products coming out of the Old Dominion. Learn how their old world wines are turning heads globally and how an export mandate has helped spread products like peanuts and Virginia Ham across the nation and beyond. Find out what “Virginia’s Finest” is all about and how farmland is being lost at an alarming rate. Learn more about the Virginia Department of Agriculture here. Later in the show, hear a state of the union on trucking in this country from Larry Boukal of Cannonball Express. This program was sponsored by S. Wallace Edwards & Sons.

“We’re spending a lot of time promoting our wine industry. We’re the fifth largest wine producer in the country right now. We’re trying to get these old world style wines in the global marketplace.”

“We’re blessed with having millions of acres of farmland in Virginia, but studies show that 100,000 acres a year are lost to development. Once those acres are gone, they’re gone.”

–Todd Haymore, Virginia Secretary of Agriculture and Forestry

“I think taking the drivers off the road from 1-5am [is a bad idea]. It’s the most efficient time for truckers to operate on the road.”

–Larry Boukal of Cannonball Express

Apr 15 2012

46mins

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Rank #4: Episode 320: Jon Tilles + Tim Caspare, Pasquale Jones

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Our Moderator Patrick 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 protein, meatballs, Hudson Yards, and the mainstream news media and its lightening fast news cycle. Our guests for The Weekly Grill are……………………… Jonathan Tilles Executive Sous Chef and Tim Caspare Chef de Cuisine of Pasquale Jones restaurant on the Lower East Side. Also calling in Eric Kos Publisher of the Alameda Sun.

The Main Course is powered by Simplecast.

Mar 07 2019

57mins

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Rank #5: Episode 86: Jeffrey Steingarten & Brad Farmerie

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This week on The Main Course, Patrick & Katy are joined by NY Times bestseller and legendary food personality Jeffrey Steingarten. Jeffrey explains the difference between Cajun and Creole food, defends meat as pleasure, and shares the two basic uses for “molecular gastronomy”. Later in the show, Brad Farmerie stops by to tell the story of his winning Cochon 555 dishes. Find out why he thinks the loin is the most worthless cut! Also on the show, Ryan Butler and Nancy Newsom of Col. Nancy Newsom’s Ham. This episode was sponsored by Whole Foods Market. For more information visit www.wholefoodsmarket.com

Feb 13 2011

1hr 35mins

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Rank #6: Episode 25: Nick Fantasma, Jody Williams & Rita Sodi

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Patrick Martins rides solo on this October 11th edition of The Main Course. Nick Fantasma from Paradise Locker Meats explains what it takes to run a slaughterhouse and Jody Williams stops by with Rita Sodi to talk about “slow living” and Italian cuisine.

Oct 11 2009

1hr 14mins

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Rank #7: Episode 130: Scott Boggs of Crown Maple Farm

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Join Patrick Martins on this weeks episode of The Main Course as he sits down and chats with Scott Boggs of Crown Maple Farm. Tune in as they wonder what counts and doesn’t count as fast food. What makes Olive Garden any different than McDonalds? Should Chinese food be considered fast food? What are some new accessible restaurant models that could replace fast food as we know it? Also listen as Scott explains his role at Crown Maple Farm and his history at The French Laundry. This program was sponsored by Hearst Ranch.

“Right now, we’re [Crown Maple Farm] the one of most technologically advanced Maple Syrup farms in the country.”

“Now you’re seeing a lot of smaller cities and towns that are realizing how important it is to source locally.”

–Scott Boggs of The Breslin & Crown Maple Farm on The Main Course

Feb 12 2012

48mins

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Rank #8: Episode 202: Rowan Jacobsen & Erik Hoffner

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Has the local food movement hit a wall? Tune in to a forward thinking episode of The Main Course as Patrick Martins chats with writer Rowan Jacobsen about distribution, food hubs and the future of sustainable food.
Learn about virtual matchmaking websites for buyers and sellers and hear about the state of farmers markets in 2014. Later in the show, Erik Hoffner joins in the discuss the role Orion Magazine plays in the world of media and journalism. This program was sponsored by S. Wallace Edwards & Sons. Today’s music provided by Snowmine.

“Fresh produce makes people feel guilty – because it rots in your fridge if you don’t deal with it quickly. If you really want to change America’s eating habits for the better – give them healthy food that is ready to go.” [18:00]

Rowan Jacobsen on The Main Course

Feb 09 2014

41mins

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Rank #9: Episode 126: Michel Nischan

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On a special edition of The Main Course, Patrick Martins sits down with food titan Michel Nischan to celebrate his week as guest editor on Food Republic. Tune in to hear a spirited conversation about our food system and the various ways in which we can improve it. Should Wall-Mart be criticized or embraced for going green? How can subsidies be re purposed to promote local and fresh produce? Find out some of the sustainable companies and restaurants that inspire Michel and learn more about everything from Victory Gardens to the role shareholders play in sustainable food. This episode was sponsored by Hearst Ranch.

“A lot of subsidies that have been given to processed foods give the products an unfair price advantage which is why you can buy fast food much more inexpensively than fresh produce, which we should have 5 servings of a day.”

“In 1949, at least half of the fresh food consumed in the United States came from victory gardens. Then it became more convenient to buy from supermarkets.”

“The only way to get returns at the level shareholders expect is to drive down the cost of goods and labor.”

“I’m not freaked out Wall Mart saying they want to go green. I’m cautious, but if they put 1-2 million dollars a year into food access issues and trying to make local more affordable you have keep an eye on it.”

–Michel Nischan of Wholesome Wave on The Main Course

Jan 15 2012

28mins

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Rank #10: Episode 295: Jonah Miller of Huertas

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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 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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Aug 02 2018

51mins

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Rank #11: Episode 249: I’ll Have What Phil’s Having

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I’ll have what Phil’s having!  This week on The Main Course, solo host Alexes McLaughlin is in studio with Phil Rosenthal, the creator of the popular show “Everybody Loves Raymond,” chatting about his new PBS series “I’ll Have What Phil’s Having.”  Part travel show, part food show, viewers can watch their local PBS channel to follow Phil to amazing places like Italy, Tokyo, Barcelona, Hong Kong, Paris, and Los Angeles and discover the best meals along the way.  Tune in for a fun show!

“That’s the whole point. That’s all I’m trying to do, is get you off the couch to come and travel. There’s no more mind expanding thing you can do than travel.” [2:28]

“If you’re interested at all in exploring other cultures, food is a very good way in.” [6:05]

–Phil Rosenthal on The Main Course

Sep 27 2015

29mins

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Rank #12: Episode 267: Govinda Angulo of The Wolfpack

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This week on The Main Course, Alexes and Phil are joined in the studio by Govinda Angulo, one of the subjects of the 2015 documentary film The Wolfpack. The film is about a family who homeschooled and raised their seven children in the confinement of their apartment in the Lower East Side of New York City. Locked away for fourteen years, the Angulo family's seven children—six brothers named Mukunda, Narayana, Govinda, Bhagavan, Krisna (Glenn), and Jagadesh (Eddie), and their sister Visnu—learned about the world through watching films. They also re-enacted scenes from their favorite movies.

May 22 2016

46mins

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Rank #13: Episode 72: Helene York, Ed Brown, Aaron Oster, Rachel Saunders, KF Seetoh, Dana Cowin, Gail Simmons & Kate Krader

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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

Oct 17 2010

2hr 10mins

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Rank #14: Episode 331: Nancy Newsom "The Ham Lady"

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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.

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Jun 06 2019

49mins

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Rank #15: Episode 243: Greg Vetter of Tessemae’s

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This week on The Main Course, hosts Alexis McLaughlin and Phillip Gilmour are in studio with Greg Vetter, CEO of Tessemae’s which specializes in healthy, natural condiments and salad dressings. After learning of Greg’s upbringing and how he decided to take his mother’s recipes into business, he explains that Tessemae’s prides itself in using ingredients found in nature and avoiding all things synthetic. Greg relays the trials and tribulations behind getting his local Whole Foods to carry the original salad dressing, how it then flew off the shelves, and ultimately how he learned to run the successful business as he went. Tune in for a great discussion on food distribution and running an inspired family business. This program was brought to you by Edwards VA Ham.



“Growing up, my mom had to figure out to get us to eat our vegetables… so she came up with this lemon garlic dressing and we crushed the entire salad that night.” [11:00]

“It wasn’t easy, everyday things pop up that are just testing you to see if you want to move forward… we just wouldn’t take no for answer.” [23:00]

Greg Vetter on The Main Course

Jul 12 2015

49mins

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Rank #16: Episode 251: Portrait of an Artist as a Young Persian

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Happy Sunday!  This week on _ The Main Course _, hosts Alexes McLaughlin and Phillip Gilmour welcome artist Kamrooz Aram to the studio.  Kamrooz Aram’s diverse practice often engages the complicated relationship between traditional non-Western art and Western Modernism. Through a variety of forms including painting, collage, drawing and installation, Aram has found the potential for image-making to function critically in its use as a tool for a certain renegotiation of history.

Aram’s paintings reveal the essential role that ornament played in the development of Modern art in the West. Taking floral motifs from Persian carpets, Aram repeatedly reconfigures them into painterly mediations, building the pattern, destroying it and rebuilding again, resulting in explosive images, always in a state of flux. These lush canvases form repetitive patterns that coax new meaning from the chaos of fragments. Aram complicates the relationship between ornament and decoration, revealing the history of ornament as a drive towards the absence of figuration, a movement towards abstraction.

Kamrooz Aram (born 1978, Shiraz) received his MFA from Columbia University in 2003. Recent solo and two-person exhibitions include Palimpsest: Unstable Paintings for Anxious Interiors at Green Art Gallery, Dubai, UAE (2014); Kamrooz Aram/Julie Weitz at The Suburban, Chicago, Illinois (2013); Brute Ornament: Kamrooz Aram and Seher Shah, curated by Murtaza Vali, at Green Art Gallery, Dubai, UAE (2012); Negotiations at Perry Rubenstein Gallery, New York, New York (2011); Generation After Generation, Revolution after Revelation at LAXART, Los Angeles, California (2010) and Kamrooz Aram: Realms and Reveries at the Massachusetts Museum of Contemporary Art, North Adams, Massachusetts (2006). He has shown in numerous group exhibitions including Beauty Reigns: A Baroque Sensibility in Recent Painting, McNay Art Museum, San Antonio, TX (2014); roundabout, City Gallery Wellington, New Zealand (2010); the Busan Biennale, (2006); P.S.1/MoMA’s Greater New York 2005; and the Prague Biennale I (2003). Aram was one of the winners of the Abraaj Group Art Prize 2014; he has also been awarded grants from Art Matters (2014), the New York Foundation for the Arts (2004) and the Jacob K. Javits Fellowship Program (2001-2003). His work has been widely featured and reviewed in publications such as The New York Times, Art in America, Artforum.com, ArtAsiaPacific, The New Yorker, The National and Bidoun, and can be found in public collections which include the Metropolitan Museum of Art, New York; the Cincinnati Art Museum, Cincinnati, OH; and M+, Hong Kong. He lives and works in Brooklyn, NY.

“When people say where can I find the best Iranian restaurant in New York, I say Los Angeles.”

–Kamrooz Aram on The Main Course

Oct 18 2015

43mins

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Rank #17: Episode 69: Peter Kaminsky & RCALF

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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

Sep 19 2010

1hr 34mins

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Rank #18: Episode 236: The Dorito Effect with Mark Schatzker

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This week on a brand new episode of The Main Course, hosts Phillip Gilmour and Alexes McLaughlin are in studio with journalist and author Mark Schatzker, whose book “The Dorito Effect” recently hit the shelves! Chatting that the key to reversing America’s health crisis lies in the overlooked link between nutrition and flavor, Mark shares how our approach to the nation’s number one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor and the tastes we crave and the underlying nutrition. With in-depth historical and scientific research, “The Dorito Effect” casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. Tune in for a fascinating show! This program was brought to you by Whole Foods Market.


> #### “Nutritional wisdom: is the idea that your body is, on some level, aware of its own needs, like thirst… the question is how far does that go?” > > #### “Everything that is right with food and wrong with food is explained by flavor.” > > #### “Whole foods are getting blander and processed foods are getting more flavorful.” > > #### —_Mark Schatzker on The Main Course_

May 10 2015

36mins

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Rank #19: Cal Peternell + Rob McKeown

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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 airplane food, lobsters getting high, Russ & Daughter’s, East Coast vs. West Coast chefs and 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 two special guests, Cal Peternell and Rob McKeown. Cal Peternell grew up on a small farm in New Jersey and earned a BFA in painting from the School of Visual Arts in New York City. While living in Italy with his wife, artist Kathleen Henderson, Cal was inspired to pursue a cooking career. After working at various acclaimed restaurants in San Francisco and Boston, including BIX, Loretta Keller’s Bizou, Lydia Shire’s BIBA, and Chris Schlesinger’s the Blue Room, he landed at Alice Waters’ Chez Panisse. Since leaving the kitchen, Cal started a podcast called Cooking By Ear, which encourages listeners to cook along and features exciting kitchen guests and he just published his third cookbook, Almonds, Anchovies and Pancetta. Cal and his wife have three sons and live in the Bay Area. Rob McKeown is a journalist, scholar and designer based in Ottawa and Florida.

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Sep 27 2018

1hr

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Rank #20: Episode 231: Clodagh McKenna

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Clodagh McKenna has become one of the most recognized faces and brands in Ireland’s Food & Lifestyle sectors. More recently Clodagh has taken the US by storm with her hugely popular US show, Clodagh’s Irish Food Trails which aired on PBS and Create TV. Her fifth cookbook, Clodagh’s Irish Kitchen, celebrates traditional irish ingredients and recipes. She sits down with Alexes and Phill on The Main Course this week to discuss the lesser know traditions and recipes which make up Irelands rich culinary history. This program was brought to you by Fairway Market.

Mar 15 2015

33mins

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HRN’s First Show Ever! The Main Course Episode 1!

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Here's a blast from the past! Over ten years ago, Heritage Radio Network launched to cover foodways as they had never been covered before. This episode of The Main Course was the very first episode  aired on the network, on April 5th, 2009. In this piece of history, Patrick talks news with Will Harris, Jeff May and Jeremy Hirsch. Please  donate to HRN to keep us going for another decade of food radio. Go to heritageradionetwork.org/donate

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Apr 16 2020

51mins

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Pasquale Jones!

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This week on The Main Course OG Emily and Patrick are in the studio with Tim Caspare and Jon Tilles of Pasquale Jones, Nolita’s super popular wood-fired restaurant and pizzeria. Tune in to hear everyone's thoughts on the Coronavirus, bar-less restaurants, sustainable sourcing, nightly specials, Last Suppers and more! 

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Mar 13 2020

53mins

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Jay Rayner's Last Supper!

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On today's episode of The Main Course OG, Emily Pearson and Patrick Martins are in the studio with Jay Rayner, award-winning writer, journalist and broadcaster who is best known as the restaurant critic for the UK’s Observer. This is a must listen episode covering everything from openings, closings, ideal Last Suppers, anonymity of restaurant critics, US vs. UK restaurant review styles, the culture of sparkling water, Britain's food reputation and more!

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Mar 05 2020

51mins

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The Bowery Common & Huertas NYC!

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On today's episode of The Main Course OG, Emily Pearson and Patrick Martins are in the studio with Jonah Miller, chef/owner of Huertas, New York City’s OG Basque inspired restaurant and Patrick McAndrew, former host of Heritage Radio Network’s show “Why Food?” and the founder of The Bowery Common, a professional development organization that focuses on mental performance and teaches you how to optimize your critical thinking, attention, focus, absorption of information and memory! Tune in for tricks on how to improve your memory and to hear the panels opinions on all things baseball, Houston Astros, smarts, intelligence, wisdom, deva jus, Burger King and more!

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Feb 27 2020

1hr 1min

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Spirtuality, Seasons, Cycles and Rhythms with Sarah Chandler and Sib Cheeseman

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Today on The Main Course OG, Emily Pearson and Patrick Martins are in the studio with special guest co-host Josie Martins! Guests for The Weekly Grill are Sarah Chandler, a Jewish experiential educator, community activist, earth-based spiritual leader and chicken feather jewelry designer, and Sib Cheeseman, Executive Chef of Gran Electrica, one of our favorite Mexican restaurants in Brooklyn! Tune in to hear that panels opinions on: hipster culture, food halls, feather earrings, kosher kill, agave and more! And find Sarah's feather earrings @wingsofshekhinah on Instagram!

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Feb 20 2020

57mins

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South vs. North: Italy and America!

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Today on The Main Course OG, Emily, Patrick and Trigg are in the studio with Guy Arnone, Executive Chef of Otto Pizzeria and disciple of the great butchers Cesare Casella and Dario Cecchini. Also joining the roundtable is Chef Robert Stehling, founder of one of Charleston’s most famous restaurants Hominy Grill and a patron saint of breakfast, biscuit and southern grit culture! Tune in to hear the panels opinions on: southern cuisine and diet, menu seasonality, Last Suppers, the Westminster Dog Show and more!

Photo Courtesy of Emily Pearson

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Feb 14 2020

56mins

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Daily Provisions NYC!

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Today on The Main Course OG, Emily, Patrick and Trigg are in the studio with Jessamyn Rodriguez, social entrepreneur, educator and the founder of Hot Bread Kitchen, an amazing bakery in Harlem that trains low income and immigrant women in culinary and professional skills. Most recently Jessamyn joined Union Square Hospitality Group as Director of Operations for Daily Provisions, one of our hands down favorite places to eat in New York! Tune in to hear the panels opinions on all things: leadership, for-profit vs. non-profit, all-day businesses and of course, former Royal Megan Markle!

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Feb 06 2020

57mins

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Daniel Sharp and Yadidya Greenberg

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Co-hosts Emily Pearson, Patrick Martins and Trigg Brown are in the studio today with one of New York City's culinary greats, Chef Daniel Sharp, and Yadidya Greenberg, animal welfare specialist and founder of The Kosher Cut. Today in The Weekly Baste the roundtable banters about business breakups, Super Bowl party favorites, Chicken Sandwich Wars, cash, Chinese New Year and more!

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Jan 30 2020

48mins

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CATERING with Sung Kim and Dennis Cooleen

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Today on The Main Course OG co-hosts Patrick Martins and Emily Pearson are in the studio with Sung Kim, one of the top private chefs/caterers in the country and Dennis Cooleen, one of the greatest personalities in the culinary scene and longtime New York City restaurateur! Tune in to hear all things: Lower East Side, alternative currencies and their tales (horror stories) of offsite catering events!

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Jan 23 2020

47mins

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Talking food with Chris Grosso and Mac Murdock

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Trigg talks to Old friends Chris Grosso and Mac Murdock about industry connections and how Chris changed the way people access the industry and interview chefs through his work as a director and tv producer.

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Jan 16 2020

52mins

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Kicking off 2020 with Hannah Lyons!

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Kick off 2020 with Emily Pearson, Patrick Martins, Trigg Brown and special guest, Hannah Lyons, Executive Chef of St. Anselm in Brooklyn, New York. Tune in for 2020 predictions, a royal family update, NYC restaurant week, reservations vs. walk ins and more! 

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Jan 10 2020

1hr

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Episode 354: Best of 2019 with Andre Mack!

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The 2019 Finale Episode! Join co-hosts Emily Pearson, Patrick Martins and Trigg Brown along with special guest, Andre Mack of Maison Noir Wines, & Sons ham bar and Vyneyard Wine Shop as they cover the BEST OF 2019, holiday party gifts and etiquette, curbing your dog and more!

The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate  today to become a crucial part of the HRN community.

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Dec 19 2019

58mins

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Episode 353: Trigg Brown's Hat Trick, with Dom Missana

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Patrick Martins pulls in Trigg Brown of WinSon and WinSon Bakery to steer the ship this week as they talk with Trigg's locally-sourced guest Dom Missana, Musician and Producer extraordinaire. Today they dissect the Eater's recent article on the Good Food 100, while touching on inspiration, the believability of plant-based meat, and much more.

The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.

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Dec 12 2019

49mins

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Episode 352: Talking MEAT with Mac Murdock + Trigg Brown

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Co-hosts Emily Pearson, Patrick Martins and Mike Edison are back in the studio post-Thanksgiving with former chef turned meat purveyor, Mac Murdock of DeBragga and TMCOG regular, Trigg Brown of WinSon and WinSon Bakery. Today we're talking Bob's Burgers, heritage turkeys, potato latkes, sales culture and the passing of famed chef Andre Daguin.

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Dec 05 2019

57mins

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Episode 351: Thanksgiving and Trigg Brown!

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Co-hosts Emily Pearson, Patrick Martins and Brandon Hoy are in the studio with chef friend Trigg Brown of WinSon and WinSon Bakery talking all things fast food, Thanksgiving, favorite cuts of meat, bread, sauces and more! 

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Dec 03 2019

52mins

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Episode 350: John and Sukey Jamison of Jamison Farm!

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Our Moderator Emily Pearson leads our Weekly Baste Segment with a fast paced game of word association and a lively discussion of all things lamb, wild grasses, Julia Child, Thanksgiving, legacy and more! Our guests for The Weekly Grill are John and Sukey Jamison of Jamison Farm in Pennsylvania. Learn more at JamisonFarm.com.

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Nov 14 2019

58mins

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Episode 349: Dave Campaniello, Jessica Geddis and Sarena Snider

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Our Moderator Emily Pearson leads our Weekly Baste Segment with a fast paced game of word association and a lively discussion of all things Popeyes chicken sandwiches, WeWork, rice balls, biodiversity, food journalism, and more! Our guests for The Weekly Grill are Dave Campaniello of Arancini Bros., Jessica Geddis of Vinegar Hill House and Sarena Snider of Eating Animals and current grad student at Columbia's School of Journalism. 

Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.

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Nov 07 2019

1hr 1min

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Episode 348: The Dead Rabbit

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It's HALLOWEEN! Our Moderator Emily Pearson leads our Weekly Baste Segment with a fast paced game of word association and a lively discussion of all things Halloween, candy, the perfect Irish coffee, Guiness, The New York Irish Whiskey Fest and more! Our guests for The Weekly Grill are Jack McGarry and Sean Muldoon of The Dead Rabbit, NYC's most famous Irish Pub and one of the World's Best Bars. Learn more at DeadRabbitNYC.com and NYIrishWhiskeyFest.com!

Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.

The Main Course O.G. is powered by Simplecast.

Oct 31 2019

56mins

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Episode 347: GOATOBER 2019 + The Meatball Shop

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It's a full house this week with co-hosts Patrick Martins, Brandon Hoy, Mike Edison and special guest Daniel Sharp of The Meatball Shop. Our Moderator Emily Pearson leads our Weekly Baste Segment with hard-hitting stories of food in the news and a fast paced game of word association. This week we discuss all things GOAT, goat cheese and Goatober, British tabloids, neighborhood favorites, lunch ladies, UberEats, Meghan Markle and more. Our guest for The Weekly Grill is James Whetlor of Cabrito Goat Meat, Goatober International and the James Beard Award Winning Author of Goat: Cooking and Eating. Learn more at Goatober.com and by following @goatobernews

Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.

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Oct 24 2019

58mins

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Episode 346: Natalie Grindstaff, Crafted Hospitality

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Our Moderator Emily leads our Weekly Baste Segment with hard-hitting stories of food in the news and a fast paced game of word association. This week we discuss all things drinking and beverage! Coffee, champagne, liquor, apertifs, digestifs, wine and beer! Our guest for The Weekly Grill is Natalie Grindstaff. Natalie is the Director of Beverage Programs at Crafted Hospitality and oversees diverse wine, cocktail, beer and coffee programs for the groups restaurants in New York and Los Angeles. Follow Natalie on Instagram @nattinara!

Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.

The Main Course O.G. is powered by Simplecast.

Oct 17 2019

57mins

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iTunes Ratings

12 Ratings
Average Ratings
8
0
1
0
3

Food Baller

By Chef Homeboy RD - Nov 27 2016
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👍👍

Great Job!

By mike the baker - Feb 02 2012
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Thank you for keeping us informed on the political issues:)