It's official! Dave will be eating raw food for a week after making a public bet last week that nobody could find raw chocolate that doesn't taste horrible. There was some debate as to what could actually be considered raw chocolate, but make no mistake about it - Dave is no welsher. Tune into this week's episode of Cooking Issues to learn why TIC Gums is such a an awesome company and what Thai Red Lime Paste is made out of. This episode was sponsored by our good friends at S. Wallace Edwards & Sons. For more information visit www.surryfarms.com

Raw Cacao

This week on The Main Course, Patrick & Katy start the show by celebrating the life of the late Ig Vella, renowned cheesemaker and food activist, with Gary Edwards. Later on, Mitchell Davis, Vice President of the James Beard Foundation, discusses everything from the award selection process to the importance of hospitality in the restaurant industry. Finally, radio history is made when four back kitchen chefs from Union Square cafe drop by the studio and give a behind-the-scenes look at the back of the house lifestyle. Learn why line cooks and sous chefs are the unsung heroes in the culinary world. This episode was sponsored by S. Wallace Edwards & Sons. For more information visit SurryFarms.com.

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.