This week on The Main Course Patrick and Katy sit down with chef and caterer Mary Cleaver of Cleaver Co & The Green Table. The gang discussed a myriad of food issues, covering everything from how the sustainable food world should (or shouldn’t) engage the industrial food complex, the stress of the catering world (including some catering horror stories), and how to deal with those wrenches in the machine of progress known as deadbeats. Next up was Liz Grossman, managing editor of Plate Magazine, who called from Chicago to give a quick breakdown of the food seen in The Windy City, and how a history of meat packing has affected the local palate. Don’t miss this excellent double dose of food and sustainability banter. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.