This week's Farm Report is all about the girls. Heather and Lorenzo talk with Mrs. Good and Mrs. Metzger about the evolving role of the woman on the farm.

This week on The Main Course Katy and Patrick sit down with a bevy of guests from the worlds of food, sustainability, and the arts. Alec Bradford of Leaping Waters Farms talked hybridization and animal husbandry. Next Patrick's father Joao Carlos Martins, famed pianist and conductor, regaled the group with a stories of his career plus a joke or two. Next Craig and Amy Good of Good Farms, Angus ranchers from the Flint Hills of Kansas, talked about their 48 years in the biz. Mario and Theresa Fantasma of Paradise Locker Meats discussed raising animals hormone and antibiotic free, and the current expansion process they're undertaking. Finally Chef Jacques Gautier & Jimmy Carbone of Jimmy's #43 hyped their upcoming Pig Island event on Governors Island: a pork-lovers dream come true. Don't miss this incredible who's who of folks in the good food movement. This episode was sponsored by Hearst Ranch: purveyors of fine grass-fed beef on the California coast.

Photo 1: Alec Bradford & Eric Ripert, Photo 2: Craig Good

Welcome to another episode of The Main Course! Patrick Martins rushes to Roberta's through Brooklyn traffic to talk with Thomas Odermatt of RoliRoti gourmet rotisserie. Thomas has been slow cooking chicken, pork shanks, and loins on a rotisserie for over ten years. Hear how Thomas has been inspired by his father's passion for butchering, and why he believes it is important to know your farmer. Danny Williamson, CFO and General Manager of Good Shepherd Turkey Ranch, stops by to talk about heritage breed turkeys. Learn why only some farmers and producers can use the word 'heritage' to describe their birds, and how turkeys are judged in competition. Get a heritage breed for your Thanksgiving dinner! Finally, Chef Romy Dorotan of Purple Yam joins Patrick in the studio with a group of Filipino chefs from San Francisco. Hear from Cocoy Ventura, Dominic Ainza, and Tim Luym about Filipino cuisine, and why it's important for Filipino chefs to collaborate in order to spread the good news about Filipino food. Make sure to check out Filipino Chefs' Week at Purple Yam! This episode has been brought to you by Fairway Market.

"People want to know what they're putting in their mouths and the people behind it. And that's what has changed the most over the past ten years." -- Thomas Odermatt on The Main Course

"All Heritage breed turkeys will taste the same. You're gonna get good flavor no matter which one you get." -- Danny Williamson on The Main Course

"This event is bridging the gap between the West and East Coast Filipino food movements. We all want this food to succeed and become the next big Southeast Asian cuisine." -- Chef Tim Luym on The Main Course