Welcome to this week’s episode of The Main Course! On this episode, host Patrick Martins checks in with Heritage Radio Network president Jack Inslee from Bonnaroo. Patrick and Jack discuss not only the music happenings of the festival, but the food component, as well. Hear about how Roberta’s is catering private parties for bands such as Radiohead and The Roots! Joining Patrick in the studio are Tama Matsuoka, forager for Daniel in NYC, and Eddy Leroux, Daniel’s chef de cuisine. Tune in to hear the two discuss their new book about foraging called Foraged Flavor. Tama and Eddy discuss some of their favorite wild, edible plants including sumac and yellow wood sorrel. Tune in to hear about the importance of correct plant identification, how foraging also has seasonal considerations, and what Eddy does with foraged products in Daniel’s menu. This episode has been brought to you by Cain Vineyard & Winery.

“It’s not just identifying a plant that’s edible…the question is when is it good from a food point of view. When is the season’s peak?”

“I realized that herbs are probably grown or processed in order to make it useful, from a commercial point of view, for shelf life.”

“Today’s declining plant becomes tomorrow’s endangered plant.” — Tama Matsuoka on The Main Course