We're talking food writing and coffee education on this week's installment of The Morning After. Jessie Kiefer and Jen Tullock relay an excellent "Front of House" segment, and chat with food writer, producer, and private chef Julia Turshen. Hear about Julia's recent collaboration with Gwyneth Paltrow in the form of a book called It's All Good. Hear about the research involved in writing the book, including drinking with Mario Batali and Mark Bittman. How did working with Gwyneth change Julia's opinions about health and wellness? Later, Erin McCarthy of Counter Culture Coffee helps Jessie and Jen with their coffee problems. Why does soy milk coagulate in certains brews? And what are the differences between the different types of iced coffee? Hear how Erin won the 3rd annual U.S. Brewers Cup! Find out what's on the menu at Chardonnay's for Grandma's 90th birthday! This program has been sponsored by Whole Foods. Thanks to Obey City for today's music.

"The ratio that we used is based on a ratio developed by the United States government during World War II, when the government was sending out packets of coffee to their troops." [25:45]

"Brewing a whole cup of coffee and then icing it down tends to not only water it down, but leaves a bitter aftertaste." [28:00]

-- Erin McCarthy on The Morning After

Patrick Martins is in his element on this week's installment of The Main Course; he's talking meat with a few Southern guests. Scott Roberts is the co-author of The Salt Lick Cookbook, and owner of Austin, TX's famous barbecue joint, The Salt Lick. Tune in to hear Scott discuss The Salt Lick's family roots, and what makes his barbecue so unique. Hear about Scott's interest in gastronomy, and how that affects his culinary outlook. Later, Patrick calls up Simone Reggie and Seth Hamstead of the New Orleans butcher shop Cleaver & Co. Find out why New Orleans was in desperate need of a nose-to-tail butcher, and learn about Cleaver & Co.'s in-house whole animal butchering. How do New Orleaneans celebrate Thanksgiving? Listen in to hear Simone and Seth talk about the importance of knowing their farmers, and the best way to sell less desirable cuts of meat! This program has been sponsored by Whole Foods.

"Any dish is just as good as the person that makes it. If you care about something, you can make a great dish. If you don't care about, I don't care what the recipe is, it's not going to be that good. That's one of the things that goes into the barbecues of my father, his family, and all of our employees..." [10:30]

-- Scott Roberts on The Main Course

This week on The Main Course Patrick and Katy hosted the venerable nutritionist, activist and writer Marion Nestle, author of a myriad of books on cooking and nutrition and former chairperson of the Department of Nutrition, Food Studies, and Public Health at NYU.