Chris Young, co-author of Modernist Cuisine and founder of ChefSteps, calls into this week's episode of Cooking Issues! Dave Arnold and Nastassia Lopez are back in the studio and are answering listener questions with Chris. Tune into this episode to hear Chris and Dave troubleshoot a candied jalapeño ice cream that lacks serious heat. How can you create a booze-y creamsicle? Later, hear Dave pepper Chris with some coffee questions. Hear how to create the ideal latte foam, and learn how grind size and water temperature affects the brew. Hear about some alcoholic beverage alternatives involving sumac and pine needles! Learn about espresso shot size, and why Chris doesn't prefer foamy coffee drinks. It's ramp season; learn how to highlight these spring vegetables on this week's Cooking Issues! Thanks to this week's sponsor, ChefSteps.

"If you want to get a really wet latte foam that is very velvety, viscous, and without a lot of bubbles, then the milk shouldn't be much hotter than 50 degrees Celsius. That's how you get a foam that's easy to pour for latte art." [21:25]

-- Chris Young on Cooking Issues

Parish Hall is defining American Northeast cuisine in Brooklyn! On today's episode of The Main Course, Patrick Martins celebrates his birthday by inviting Evan Hanczor and George Weld of Egg, Goatfell Farm, and Parish Hall into the studio. Hear Evan and George talk about their respective beginnings in the food world, and how they came together at Egg. How did Egg lead to Parish Hall, and why do Evan and George choose farm-fresh, local ingredients for the restaurant? How does local food relate to a coherent regional cuisine? Later, Mario and Teresa Fantasma of Paradise Locker Meats come into the studio to talk about the lack of regional slaughterhouses in the United States, and the barriers that prevent entrepreneurs to opening a slaughter facility. How do value-added products bolster Paradise Locker's business? Patrick caps off the episode by tracing the life of a pig from slaughter to plate. This program has been brought to you by Whole Foods.

"People cook eggs a little too hot and long, so they turn out drier than you would want them." [13:20] -- Evan Hanczor on The Main Course

"I feel like there's a lot of myth around (nose to tail)- if you aren't doing it you're consigning the rest of the animal to a terrible fate." [26:30] -- George Weld on The Main Course

"When you do these value-added things, there are ten more regulations for just one product." [37:45] -- Teresa Fantasma on The Main Course

Welcome to this week's episode of The Main Course! On this episode, host Patrick Martins checks in with Heritage Radio Network president Jack Inslee from Bonnaroo. Patrick and Jack discuss not only the music happenings of the festival, but the food component, as well. Hear about how Roberta's is catering private parties for bands such as Radiohead and The Roots! Joining Patrick in the studio are Tama Matsuoka, forager for Daniel in NYC, and Eddy Leroux, Daniel's chef de cuisine. Tune in to hear the two discuss their new book about foraging called Foraged Flavor. Tama and Eddy discuss some of their favorite wild, edible plants including sumac and yellow wood sorrel. Tune in to hear about the importance of correct plant identification, how foraging also has seasonal considerations, and what Eddy does with foraged products in Daniel's menu. This episode has been brought to you by Cain Vineyard & Winery.

"It's not just identifying a plant that's edible...the question is when is it good from a food point of view. When is the season's peak?"

"I realized that herbs are probably grown or processed in order to make it useful, from a commercial point of view, for shelf life."

"Today's declining plant becomes tomorrow's endangered plant." -- Tama Matsuoka on The Main Course