The former Director of Slow Food International, Renato Sardo runs Baia, the Oakland, CA based pasta company that uses only domestic grains sourced from small farms. Here, he discusses the labor intensive techniques he uses to ensure quality and preserve pasta making tradition. Sardo also lends his advice on the...

Dashi, kombu, tamari- these are Sean Heller's secret ingredients at Momofuku Noodle Bar! This week on The Main Course, Patrick Martins sits down with Sean, the Chef De Cuisine at Momofuku Noodle Bar, to talk soup. Hear Sean dish on his humble beginnings in Rhode Island kitchens at the age...

This week on The Main Course, Patrick Martins checks in on the Eat Real Festival on the west coast with festival organizers Renato Sardo and Anya Fernald, formerly of Slow Food International. Renato and Anya discuss what it took to get real, healthy and delicious food to the fourth annual...

This week on the Main Course, Patrick Martins holds down the show solo and is joined by founder of Sea To Table, a family operation that seeks out sustainably managed fisheries needing better access to markets, providing a direct connection between fishermen and chefs. They discuss the differences between wild...