Food Guys

Sunday 11:52 AM - 12:00 PM, Thursday 4:54 PM

From favorite seasonal recipes, to the roots of our food traditions, to the politics of food, the Food Guys illuminate the culinary world each Sunday, in this 10 minute program produced by Montana Public Radio.

The Food Guys have also been featured on NPR’s Weekend Edition Sunday.

The theme song for "The Food Guys," is a Cole Porter song, "Sunday Morning Breakfast Time," played and sung by Porter himself.

The Food Guys Podcast

Ways to Connect

Flickr user, cookbookman17 (CC-BY-2.0)

After repeatedly dry results, Food Guy Jon Jackson will no longer buy center-cut pork chops. "You can run into a certain dryness and the thing begins to look like shoe leather turning up at the edges. How can you keep pork moist?"

The Sheep Thrills Of Ground Lamb

Oct 25, 2015
Flickr user, Alpha. (CC-BY-2.0)

When you buy a portion of a locally-raised lamb, you'll win applause from The Food Guys, who encourage meat-eaters to avoid eating animals raised in concentrated animal feeding operations. Jon Jackson and Greg Patent think of ground lamb as "user-friendly," and they've got a list of easy-to-make dishes to back up the opinion.

1. Treat lamb like ground beef: brown it in a skillet with olive oil, onion, garlic, cumin, salt and pepper, combine it with hot rice, and serve with chutney.

Presto, Pesto!

Oct 11, 2015
Flickr user, Yannic Meyer. (CC-BY-NC-2.0)

When we think of pesto, it's usually the classic basil pesto of Northern Italy, pesto alla genovese, served over pasta.

Two Steelhead Recipes

Oct 7, 2015
Flickr user, Spappy.joneS (CC BY-NC 2.0)

Steelhead are "one of the most sporting and greatest-tasting fish in the world," declares Food Guy and fisherman Jon Jackson. If you're not prepared to freeze while fighting a cart-wheeling wild steelhead in an Idaho river this fall, you can still buy farmed steelhead, which the Monterey Bay Aquarium's Seafood Watch places in its "best choice" category for responsibly-farmed fish. Steelhead are sold as whole sides. They're not always de-boned; be sure to ask.

The Perfect Tomato

Sep 30, 2015
Harry Klee

The Food Guys introduce the Garden Gem tomato in their discussion of "This Is the Perfect Tomato, But Supermarkets Refuse To Sell It" by Mark Schatzker (July 16, 2015, Slate online).

Solutions Under Our Feet: Regenerative Agriculture

Sep 13, 2015
Luc Viatour (CC BY-NC) (Luc Viatour /

The Food Guys describe an article profiling one type of "regenerative agriculture," a form of organic, sustainable farming. "It's really about how small farmers are feeding the world, from the ground up, rather than agribusiness, with its monocultures, GMO crops, and poorly-paid farm workers," says Greg Patent.

To Saturate Or Not To Saturate

Sep 13, 2015
Flickr user, Just Some Dust. (CC BY 2.0)

Food Guys Greg Patent and Jon Jackson discuss a 2013 article by food writer Ari LeVaux about the saturated fat theory of heart disease, titled "To Saturate or Not to Saturate."

Stuffing And Saucing The Divine Nightshade

Aug 30, 2015
Flickr user, Tiny Banquet Committee (CC BY-NC-2.0)

Here at the height of tomato season, "Food Guy" Jon Jackson pronounces tomatoes "one of the most accommodating things to cook with." Other "Food Guy" Greg Patent recommends cooking with beefsteak or Roma varieties of this glorious nightshade. If you can take a break from stuffing yourself with raw tomatoes, try Greg's stuffed tomatoes or tomato sauce.

Rejoicing In Summer Peaches, Part Two: Peach Torte

Aug 23, 2015
Flickr user, Julie Magro. (CC BY 2.0)

If you've baked peach pies, you know how juicy those fresh peaches can be. One common strategy is to add thickeners. Recently, instead of adding cornstarch or flour, Food Guy Greg Patent baked peaches ahead of time to release their juices. What follows is Greg's recipe for peach torte, using this pre-baking method.

Rejoicing In Summer Peaches, Part One: Peach Galette

Aug 14, 2015
Flickr user, Chip Smith (CC BY-NC 2.0)

“Life is better than death, I believe, if only because it is less boring, and because it has fresh peaches in it.”
― Alice Walker.

During the "peach time" of summer, Food Guy Greg Patent loves raw peaches, either unadorned or served with crème fraiche or crème Anglaise. He's also partial to peach galette, a simple, rustic French tart. Recipes for peach galette, crème fraiche and crème Anglaise follow.