Katy Keiffer has worked in and around the food industry for over thirty years. First as a cook, then a butcher, a cookbook publicist, and finally, a food writer, Katy has been present for the massive transformation of the food industry in America. Growing up in a rural New England town where gardening, composting, bread baking and scratch cooking were part of daily life gave her a lifelong appreciation of how important good food is for body and soul. A host at Heritage for over six years, she has spent the time engaging with a vast cohort of informed experts who have contributed enormous stores of knowledge about how our food system works, and how it doesn’t.
Patrick Martins was born in New York City's Mount Sinai Hospital on February 10th, 1972. Later, he received a Masters' Degree in Performance Studies at New York University's Tisch School of the Arts. Patrick works with an excellent team to run a distribution business for heritage breeds of livestock and poultry. In 2019, The New York Times wrote that Heritage Foods is “— the company at the forefront of the nonindustrial meat movement —”. Patrick is a founder of Slow Food USA and the Heritage Radio Network and author of the Carnivore's Manifesto published by Little, Brown. In 2004 he and a friend produced the New York City Trivia Game. Patrick is a host of the podcast and radio show The Main Course O.G.