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.