This week on The Main Course, Temple Grandin rejoins the show to talk about some of the new processing facility auditing systems she is helping improve. Find out why hidden cameras can help solve some of the problems that happen behind closed doors and why implementation and practicality is the first step in changing the way big companies handle their animals. Later in the show, Damian Sansonetti of Bar Bouloud comes by to talk about his restaurants celebrated charcuterie program. Hear him explain how pork breeds differ and what he plans to do with his male goats from Heritage Foods USA. This episode was sponsored by Fairway Market.