This week on The Main Course, Patrick is joined by an old friend from his Slow Food days, Rodney Benson. Rodney is currently an adjunct professor at Queens College and was a former Director of Human Resources for the NYC Department of Corrections. Hear why he thinks foods advertised as organic have way too much salt and learn about how prisons have improved the way they serve food over the past 30 years. Learn about his work with Children’s Store Front in Harlem and tune in for more interesting stories about food in Thailand, scratch cooking and the sustainable food movement. Later in the show, hear from chef Chad Colby about cooking for big events and using the whole hog. This program was sponsored by Cain Vineyard & Winery.

“30 years ago if you were a pregnant female in prison, they’d give you double portions. Today of course you have dietitians who do prenatal care. They have come a long way in 30 years.”

“My grandmother from St. Croix would never serve a fish without the head on. We had the head or tail depending on what we could afford. On a good day – we had the whole fish.”

–Rodney Benson on The Main Course