It's a packed house on Snacky Tunes - we've got Hot Bread Kitchen's artisanal bread operation, Portland's Lincoln Restaurant & Amrit Singh from Stereogum all in the studio together at the same time! Tune in for an episode full of content and insights - hear about Hot Bread Kitchen's mission to empower immigrants and women bakers, learn what it's like running a restaurant in Portland and hear some of the best new tracks from Amrit's collection in anticipation of SXSW. There's no fuller 60 minutes of food and music on the airwave - stay current on this week's episode of Snacky Tunes! This program was sponsored by Tekserve.

"We are a non-profit bakery that provides job training and business incubation for immigrant women and minority food entrepreneurs." [7:44]

"Women are the world's bakers and cooks and often they come to America are are delegated to cooking in somebody's home. Our founder realized there's a huge demand for ethnic and artisan products." [11:30]

--Molly Crossin, Communications & Development Director of Hot Bread Kitchen on Snacky Tunes

"In Portland, you're 20 minutes from the country. Our farms are that close." [24:00]

--Jenn Louis of Lincoln Restaurant on Snacky Tunes

Get to know the bison on a very informative episode of The Main Course as Patrick Martins explores the bovine animal with Patrick Fitzsimons, VP of Thunderheart Bison. Listen in as Patrick explains what make bison such unique (and delicious) animals and how Thunderheart Bison have genetics that trace back all the way to a herd from legendary Texas cowboy Charles Goodnight. Learn about some interesting cuts of meat unique to bison like the hump roast and discover why natural breeding is far more effective than artificial insemination when it comes to these creatures. Patrick Fitzsimmons also discusses his work with the Farm and Ranch Freedom Alliance (FARFA), an advocate for independent farmers, ranchers, livestock owners, and homesteaders. Later in the show, Patrick Martins checks in with Peter de Garma of PastaWorks, a lovely market on Hawthorne Ave in Portland, OR. Today's program was brought to you by Rolling Press.

"Bovine animals are designed to eat grass. They aren't desgiend to be in feedlots eating grain and going straight to the slaughterhouse. If possible - they need to be harvested right in the field - where they feel the least amount of stress." 05:00

"Most bison are very docile and happy to have you around as long as you don't pose a threat to them." 14:00

--Patrick Fitzsimons, VP of Thunderheart Bison

"Portland out Portlandia's Portlandia in many Portland ways." 47:00

--Peter de Garmo of PastaWorks

This week on The Main Course, Patrick Martins & guest co-host Jason Colucci are joined by acclaimed restauranteur Jason Denton. Jason has been behind some of New York City's best restaurants including Corsino, 'ino, Lupa, 'inoteca and the just-opened Betto. Jason talks about what it takes to run a successful dining venture in New York and how to manage a whole animal cooking program. Later in the show, Julia Jaksic, Executive Chef of Employees Only, joins the conversation and explains how her Midwestern and Croatian roots helped her get where she is today. This episode was sponsored by Cain Vineyard & Winery.