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.
Patrick Martins is back this Sunday with a brand new episode of The Main Course! Patrick has two very special guests this week- neither of whom are new to the world of radio. Anne Saxelby joins Patrick for the first segment of the show to talk about the roots of her business, Saxelby Cheesemongers. From her shop in the Essex Street Market to the Saxelby cheese cave in Red Hook, Anne talks about her busy week as a cheesemonger in New York City. Anne also dishes a little bit of cheese history; hear about the socio-economic circumstances that led to the creation of comte and camembert in France. Listen in to hear about Anne’s long-term goals for Saxelby Cheesemongers, and how she judges the success of her company. Later, Mike Edison of The Mike & Judy Show stops in to chat with Patrick about his upcoming eBook, Bye Bye, Miss American Pie. Mike talks about eBooks and the Internet, and how they have provided a new platform for writers of short-form fiction. Tune in to hear Patrick and Mike discuss political satire, professional wrestling, and the lack of blueberries in blueberry muffins. This episode has been brought to you by White Oak Pastures.
“We definitely want to keep growing. From where we started to where we are now, we’ve gotten exponentially bigger and are able to sell a lot more cheese for the farms that we work with, and that’s the basic goal. We just want to do the right thing and consider everything carefully.”
“If farms need people to buy cheese, then I want [Saxelby] to be the one to buy that cheese.”
“European cheeses were made out of necessity; American cheesemakers make what they like.”
— Anne Saxelby on The Main Course
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