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 and farmed salmon, and debate the benefits and dangers of farmed fish in general. Later on the show, southern food and culture expert John T. Edge and the man behind Zingerman's, Ari Weinzweig both call in to talk about southern traditions, pork and the upcoming Camp Bacon events in Ann Arbor, Michigan. Also on the show, Renato Sardo of Jack London Market. This episode was sponsored by Camp Bacon.

This week on The Main Course, Patrick & Katy are joined by "The Bon Appetit Foodist", Andrew Knowlton. Andrew Knowlton is the Restaurant and Drinks Editor of Bon Appétit magazine, where he writes features and monthly columns for both the magazine and the website. Tune in to hear Andrew's thoughts on everything from southern food to goats as he addresses the issues that face our country as we try to become more sustainable. Later on the show, Andrew Reusing, author of "Cooking in the Moment", stops by to talk about how the universal appeal of southern cooking.

This week on Cooking Issues Michael sits down with Christopher Hirsheimer and Melissa Hamilton, founders of The Canal House. They gang speaks about creating Canal House Cooking, a cooking magazine the times describes as "both old-fashioned and totally new". Hamilton and Hirsheimer describe their process for collaborating on photo shoots, creating and re-working recipes, and what its like to have a quiet place away from the city. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.