This week on Hot Grease, Nicole reflects on some current food headlines including Shirley Sherrod's new gig and Gwyneth Paltrow's cover shoot for Gourmet Magazine. She also talks about street vendors, food trucks and hosts a Hot Five segment on demystifying meat buying with Rod Morrison. This episode was sponsored by Hearst Ranch, the nations largest single-source supplier of grassfed and grass finished beef.

Born in Saskatchewan, Canada on a big ag grain pig farm. Tina has a B.A in Native Studies and B.Ed in Adult Education. After teaching for 3 years in Patagonia, AZ Tina and her husband, Jim, started a business guiding and outfitting horseback trips into the Coronado National Forest in the San Rafael Valley. After closing that business, Tina and Jim moved to Tucson met a woman who wanted to buy our ranch in the valley but didn't have the money to do so. Tina and her husband ended up trading properties with the woman and moved to Amado. They started out with grass-fed beef with a loose partnership with another family, Double Check Ranch, that had been doing markets and grass-fed beef for many years in Tucson. After one year of selling their beef and chickens under Double Check's label, Tina and Jim created our own label and company, so Walking J Farm was born. Tina homeschools their kids, teaches a yoga class once every two weeks, and helps run the business. This program has been sponsored by Hearst Ranch.

"I think we need to educate people and start putting local food in our stores. I really think that the consumer drives the whole system." -- Tina Bartsch on Greenhorn Radio

This week on The Main Course, Patrick is joined by Amy Besa and Romy Dorotan of The Purple Yam & Cendrillon fame. Amy teaches listeners about food from the Philippines and how heritage meat plays a huge role in replicating the tastes and traditions of the tropical country. Learn about Ang Sariling Atin, an institute founded to teach connect the culinary heritage of the Phillipines and help develop the palates and cooking techniques of young chefs with an emphasis on "nature based" cooking. Learn why cooking with clay pots and banana leaves is so much better than aluminum pans and how the new wave of gastronomes and young chefs can re-connect with the heritage and traditions of the older generations. This episode was sponsored by S. Wallace Edwards & Sons

"Food from the Philippines is based on nature" - Amy Besa on The Main Course, 12/11/11

"Do you really think putting a bunch of MSG in your adobo will make it better?" - Amy Besa on The Main Course, 12/11/11