Growing Good gets spiritual and heady as Alessandra Iavarone is joined by friend and healer Augustine aka "White Flight". Together they discuss sound and light as a healing force and how integrated consciousness and music are so closely related. Think less with your brain and more from your heart and learn how to share good energy with your child and all those around you. Learn more about "White Flight" and his latest musical endeavor on his Kickstarter page. This episode was sponsored by S. Wallace Edwards & Sons.

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

Italian food is every food. This week on The Main Course, Patrick Martins is joined in the studio by Tomas Curi, chef at Corsino in The West Village. Learn why Tomas decided to go into food and hospitality, and hear what chefs instilled him with kitchen skills and ideals. Patrick and Tomas chat about home cooking in New York City, and why Tomas' hometown of Houston, Texas is the epitome of the American melting pot. Tomas talks about his time learning to cook in Italy, and why Italian food is so universal. Why is eating horse an acceptable practice in Italy? Hear some of the parallels between cooking and jazz! Later, Patrick calls up Allan Benton to talk about the history of American curing. Find out why Allan began using quality pork for his bacon and hams instead of feedlot animals. This episode has been sponsored by S. Wallace Edwards & Sons.

"Nothing can prepare your for cooking in a restaurant other than cooking in a restaurant." [7:50]

"There's a way to get every flavor profile with what Saxelby has, so why not (use American cheeses)?" [23:45]

"Jazz is kind of like food; you have to start with basics. You need to know your scales, but from there, you can open it up." [29:10]

-- Tomas Curi on The Main Course