Dave Arnold jumps right into this week’s episode of Cooking Issues answering some specific questions on pressure cookers. Later on, he’s joined by Patrick Martins, founder of Heritage Foods USA & Heritage Radio Network, and author of The Carnivore’s Manifesto Eating Well, Eating Responsibly, and Eating Meat.. Patrick explains why he thinks local doesn’t always mean best, why cheap meat is classist and why it’s so important for there to be a Museum of Food & Drink. This program was sponsored by The Wisconsin Milk Marketing Board.



“I don’t like pressure cookers that vent if you’re going to do things like stock.” [06:00]


–Dave Arnold on Cooking Issues


“Local is a distance, not a gastronomic term.” [25:00]


“We can’t unwittingly shield the robber barons from criticism, the Goldman Sachs and the Purdue’s.” [29:00]


–Patrick Martins on Cooking Issues