Episode 225: Daniel Sharp of The Meatball Shop

This week on The Main Course, hosts Alexes McLaughlin and Phillip Gilmour open up the show with a discussion surrounding the recent New York Times article, “U.S. Research Lab Lets Livestock Suffer in Quest for Profit,” which has stirred a great deal of controversy in the animal welfare realm. Along with guest Daniel Sharp, VP of Food & Beverage of The Meatball Shop, this article brings up many thoughts and feelings but, ultimately, all agree it is good that this conversation about animal rights is being had. Another interesting food news topic that the group chats about: Coca-Cola embarking on a journey to manufacture milk! After the break, Alexes and Phil get Daniel’s background and his journey coming up through the culinary world (including his time living in Italy and working at Chez Panisse!) before came to The Meatball Shop. Tune in for a great show! This program was brought to you by Whole Foods Market. “For all of you considering an apprenticeship in Italy, it’s a little bit code for indentured servitude! We worked breakfast, lunch, and dinner six days a week. It was a marathon cooking experience.” [30:00] “My favorite thing to cook is something I’ve never cooked before.” [39:00] “The secret of a meatball really is not the meat – it’s everything else that goes into it.” [44:00] —Daniel Sharp on The Main CourseSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.