This week on The Main Course, Patrick is joined by Nicole Taylor aka The Food Culturist, host of Hot Grease. Patrick and Nicole have a heated discussion in the wake of Thanksgiving about food access in low-income communities. Are people responsible for making good choices on their own, or should they be given more access to good food? Later in the show, they shift the conversation to the Occupy Wall Street movement as it relates to food. Finally, Patrick plays a pre-recorded segment with Red Wattle pork farmer Larry Sorrel of Lazy S Farm. This episode was sponsored by Whole Foods Market.

Chef Kevin Nashan joins HRN's Sari Kamin in the studio to talk about his upcoming event at City Grit with fellow St. Louis chef, Gerard Craft. Tune into this HRN Community Session to hear how Kevin turned Sidney Street Cafe into a a restaurant with high-end taste that still appeals to the neighborhood restaurant crowd. Learn about Kevin's training in the French tradition and his time in New York City at Daniel. How does Kevin capture 'The Spirit of St. Louis' in his dishes at Sidney Street Cafe, and why did he fall in love with the city? Find out more about the St. Louis food scene, and learn how the Midwest is holding their own in the culinary landscape. This program has been sponsored by Route 11 Potato Chips. Thanks to Four Lincolns for today's music.

"It's all about making it an experience. Going from New York to St. Louis, you have to gain trust, and the people of St. Louis didn't know who I was, even though I went to college there." [20:15]

-- Chef Kevin Nashan of Sidney Street Cafe

This weeks episode of Cooking Issues melts down the science behind sugar's decomposition under heat as well as sous-vide and low-temp fish cooking techniques. What do manatees, tissue engineering, tattooing your own fruit have in common? Tune in to find out. This episode is sponsored by Hearst Ranch.