It's blizzard season here in NYC, but the crew is back in the studio and ready for some Cooking Issues. Tune in for some turtle decapitation stories, ham curing advice, hilarious stories and more!

This week on Cooking Issues, Dave gives us the lowdown on vacuum sealing food, takes a question about making whiskey ice cream. And finally, Dave gives us a million dollar idea for a 2015 wall calendar. Tune in to hear today's questions from Austria and Switzerland!

This week on The Main Course, Patrick Martins celebrates his 199th episode with some of his favorite guests and favorite HeritageRadioNetwork.org memories. Hear from HeritageRadioNetwork.org's team, including Erin Fairbanks, Jack Inslee, and Joe Galarraga!

What barriers exist for charcuterie-making in the United States? In this special segment, Jack Inslee dives into the world of salami, bacon, and ham with two American curers, Sam Edwards of S. Wallace Edwards & Sons and Jonny Hunter of Underground Meats.

This week on The Main Course, Patrick Martins remembers curemaster S. Wallace Edwards, Jr. with his son, Sam Edwards III. Hear about the roots of the family company, S.

Bobby began his distinguished career working in restaurants in Arizona until he moved to Colorado in 1995 to join the staff of The Little Nell restaurant in Aspen as a sommelier.

Patrick Martins is exploring American and Mexican traditions on this week's episode of The Main Course. Do you think you could survive pre-Industrial Revolution?

Meet sommelier Aaron Von Rock. Aaron was born in Maryland and had his first experience with wine at the age of three, stomping Concord grapes along with his siblings for the family's homemade wine.

Hang out with Patrick Martins and Zachary Kell of Community Food & Juice on a relaxed and fun episode of The Main Course. Patrick and Zach are friends that recently took a trip down to Kansas to visit some Heritage farmers, and the two recount that trip and the inspirations they found there.

Hear some horror stories from the kitchen on this week's episode of The Main Course. Patrick Martins is joined in the studio by Liz Clarke of Bubby's to talk about all of the things that can go wrong when butchering and working in the back of the house.