Welcome to another installment of The Main Course, hosted by Patrick Martins. On this week’s episode, Patrick is talking about some of the new changes at Heritage Foods USA, including the new membership program, and some shipping discount offers. Patrick plays one of Jack Inslee’s post-produced pieces from Dave Arnold’s Cooking Issues about MSG and the common misconceptions surrounding its healthiness. Later, Patrick interviews Kathleen Heitz Myers of Heitz Cellar in Napa Valley, California. Patrick and Kathleen talk about the logistics running a small, family-operated artisan business. Also, tune in to hear discussions regarding the harvesting of wine grapes, as well as the terroir of the Napa Valley that make it one of the best places in the world to produce wine. This episode has been brought to you by White Oak Pastures.

“Sometimes when you’re growing a company the idea is to get to a certain size and sell it. That’s not our goal, our goal is eventually to pass it on to another generation.”

“We don’t release our Cabernet until it’s 5th year, so there’s a lot of capital held up in the mean time.”

“What makes the Napa Valley such a great region is the Mediterranean climate, what makes it so special to me is the sense of community. We’re all trying to achieve the same thing – 95% of the Napa Valley wineries are family owned.” — Kathleen Heitz Myers on The Main Course