Heritage Radio Network On Tour: Recent Episodes
Heritage Radio Network
From time to time, the Heritage Radio Network team ventures beyond our Bushwick shipping container studio to bring you special coverage from cities around the US and the world! Our first stop is Nashville, TN, where HRN Producer-at-Large Jack Inslee, Deputy Director Caity Moseman Wadler, and musician and writer Odetta Hartman interview the chefs at some of Music City's top restaurants.
As we look toward 2024, we are excited to build on our history as a nonprofit storytelling community that educates and entertains through food-focused podcasts. And with your support, we will continue to empower the next generation of food systems storytellers through our unique education programs.
On December 13, at Roberta's, the duo of virtuoso guitarist Alex Skolnick (Testament, Alex Skolnick Trio) and award-winning 7-string jazz guitarist Ron Jackson brought together the HRN and Osiris families for a night of great music, great food, great drink, and great conversation.
Listen into this special episode recorded live from the event, including a conversation with Brandon Hoy, co-owner and founder of Roberta’s and member of the HRN family since the very beginning.
Proceeds from the event will support HRN's work in 2024 and beyond, including innovative content from your (new) favorite food folks, expanded education programs, delicious events, and more. Please consider supporting HRN.
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This episode of HRN On Tour comes to you live from Raw Wine 2023 in East Williamsburg, Brooklyn. Taking place at 99 Scott, this ‘Speakers’ Corner’ event recounts Pascaline Lepeltier MOF’s journey through Austria. Discover Austrian bubbles, the diversity of Austrian white wines, PIWIs, as well as Blaufränkisch from various origins. With Kolfok, Lichtenberger Gonzalez, and Leopold Uibel. Moderated by Pascaline Lepeltier MOF.
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This episode of HRN On Tour comes to you live from Raw Wine 2023 in East Williamsburg, Brooklyn. Taking place at 99 Scott, this ‘Speakers’ Corner’ event includes vertical tastings by growers from Castilla y León. Explore the impact of time on wines that are over a decade apart. This conversation includes Julien Lopez (Bodegas Coruña del Conde), Kiko Calvo (Bodegas Bigardo), and Nacho Leon (Demencia Wines), and is moderated by Sam Benrubi (The Grape Nation).
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This episode of HRN On Tour comes to you live from Raw Wine 2023 in East Williamsburg, Brooklyn. Taking place at 99 Scott, this ‘Speakers’ Corner’ event celebrates the work of Tony Coturri. Listen along as the audience tastes his 1980 vintage!. Tony Coturry tells his story in a conversation with Sam Benrubi (The Grape Nation).
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The HRN team went to the first annual Art of Cheese Festival in Madison Wisconsin to talk to the movers and shakers from all corners of the Wisconsin cheese world. In this episode Cutting the Curd host, Jessica Kesselman sits down with Liz Thorpe to hear about the Affinage classes she taught at the festival and with Shannon Berry, the cheesemonger and Certified Cheese Professional who cut the cheese for the entire weekend. Then former cheesemaker H Conley speaks with Rachel Kerr, the Festival Director for the Art of Cheese Festival to hear how the whole event came together.
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The HRN team went to the first annual Art of Cheese Festival in Madison Wisconsin to talk to the movers and shakers from all corners of the Wisconsin cheese world. In this episode Cutting the Curd host, Jessica Kesselman catches up with Marissa Mullen to talk about her Cheese By Numbers method of creating a cheese board. Former cheesemaker, H Conley, sits down with Kat Craddock to discuss taking Saveur Magazine independent and how food writers can find inspiration in surprising places (like architecture). And finally, H and Jessica taste champagne with the dynamic duo, Belinda Chang and Laura Werlin. These two James Beard Award winners discovered that they were the best pair of the weekend and used their respective wine and cheese expertise to explore what Wisconsin has to offer.
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As the founder of Couchon 555 and a pioneer in the live fire culinary experience, Brady Lowe brings together chefs and brands in highlighting not only food, but the sustainable efforts behind bespoke gatherings. Featuring chats with participating chefs Eric Gephart and Joe Sasto, we discuss the importance of nourishing ingredients and why heritage sourcing goes far beyond the pig.
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As former Editor-In-Chief of Food & Wine for the better part of two decades plus, Dana Cowin, HRN host of Speaking Broadly reflects on the growth of the festival as well as the players and nuances behind the scenes that create the biggest impact. As evident in her podcast, the passion for storytelling didn’t end with her tenure, only reigniting her curiosity in the uniqueness of individual life paths and for the deeper, soul- fueling connection between food, nature and beyond.
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Checking in a year later, the Nashville-based power-duo dives into the evolving climate of Nashville’s culinary scene, growth plans within the live music venue sector, and the hot-button question, “What is the biggest misconception about Indian food?”
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Having a deep affiliation with the Food & Wine brand through lifelong industry friendships and experiences, Andrew talks the evolution of their signature event in Aspen, and the genesis of the festival highlighting the best in food innovation and advocacy toward sustainable sourcing.
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Two vastly different wine companies in origin, one from Louisville, KY, built on the message of empowerment for the busy woman, another, way down south in Mendoza, Argentina, that serves up hands-on winemaking and culinary based experiences for their membership.
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This episode was recorded live at BottleRock, held in Napa Valley, CA this past Memorial Day weekend. Christine Sykes Lowe and co-host Jennifer Bushman got a chance to chat with Andrew Zimmern about cooking alongside Duran Duran, aquaculture, the recent Emmy nods, and the always-evolving cultural symbiosis between great food and music.
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Philip Wolf, Founder of Cultivating Spirits, is a widely recognized cannabis pioneer, educator, and visionary, and is a pioneer in the cannabis and food pairings space. The 2021 appointed Rolling Stone Culture Council member dives into education and understanding of the organoleptic properties of the flower and how it interacts and pairs with the sensory properties of food and beverage. Philip's unique experience led to a partnership with Fairmont Hotels in the first ever billion dollar hospitality group producing cannabis consumption events in the US.
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The Future of Food @ SXSW educated attendees about cutting-edge insights on creating a more just and sustainable future of food. Multi-day panels and programming dove deep, encompassing a range of diverse voices that make up the global food ecosytstem, while collectively exploring ideas on how to address systemic problems through advancement and innovation.
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Chef Nornie Bero is an Aboriginal islander native from Mer Island in the Torres Straight. Nornie’s Melbourne based business, Mabu Mabu, is mission based in inspiring the infusion and celebration of Indigenous ingredients everyday. Chris Allison, VP of Tourism Australia, joins in to chat Australia’s multi-day activation which featured artists and thought experts across food, music, film, and tourism sectors, including touching on SXSW Sydney, launching Fall 2023.
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Jennifer Bushman, Co-Founder of Fed by Blue talks “All Things Food” at SXSW 2023, which was held at Huston-Tillotson University, and included programming spanning 50+ luminary speakers and two food viewings, including the film “Food2050" as well as a sneak peek at docuseries “Hope in the Water”, co-produced by Andrew Zimmern and David E. Kelly. The docuseries explores the abundance of innovative opportunities to restore our world’s oceans while responsibly producing food.
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Dr. Morgaine Gaye, consultant and Food Futurologist, talks the inescapable parallels between food, fashion, design, and the cultural zeitgeist. Food shapes our lives since our very first experiences, in the womb. A consultant to everyone from big food brands to governmental agencies, she leads research and insight on proof that food doesn’t exist in a vacuum, and in fact leads us in all ways, shapes and forms of life... into the future.
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Heritage Radio Network’s Nora Peachin is traveling the world for one year in search of communities organizing to make our food systems more equitable, and she’s bringing you along with her. In the second episode of the series, Nora visits Denmark to learn about community kitchens.
Further Reading:
In this episode, I speak with staff at community kitchens Folkehuset Absalon, Kraftwerket Folkekøkken, and One Bowl and soup kitchen Morgencafé for Hjemløse.
Also interviewed are members of SAND and Projekt Udenfor. Another inspiring organization in Copenhagen, not interviewed for this episode: Hus Forbi, a newspaper cooperatively-owned and sold by homeless people in Copenhagen, telling their stories.
Professor Wesley Dean’s Twitter thread talks through some of the interviewed University of Copenhagen professors’ findings on food insecurity. Or, read the 2022 article here and research findings from 2015 here.
Nora’s research is funded through a grant from the Thomas J. Watson Foundation. The Watson Foundation offers one-year independent research fellowships for graduating college seniors.
HRN on Tour is powered by Simplecast.
This episode of HRN On Tour comes to you live from Raw Wine 2022 in Maspeth, Queens. Isabelle Legeron, founder of RAW WINE, hosts a wine tasting comprised of 6 wines from the Castlilla y Léon region of Spain, all with different terroirs and styles. Joining her are wine makers Mario Rovira Roldan of Akilia, Daniel Vicente Ramos Esteban, Thyge Jensen Benned of Bodega Frontio, Juan Jose Moren Garcia of La Microbodega del Alumbro, Nacho León of Demencia Wine, and Víctor Negro González of Bodega Negón.
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On this episode of HRN On Tour, we travel to the Raw Wine 2022 festival in Maspeth, Queens, where Sam Benrubi of The Grape Nation sat down with Vladimir Magula of the Magula Family Winery in Slovakia. The two discuss the past, present, and future of natural wine in Slovakia, working on a family vineyard, and how climate change has and will affect yields, among other topics.
The Magula Family Winery passionately creates natural wines exclusively from their own organically grown grapes of Slovak ingenious varieties. Their winegrowing journey started in 2007, when they re-planted an old vineyard that was returned to their family. Since 2016 they have farmed bio-dynamically. They care deeply about the nature and the environment in which we exist, trying to live in harmony with it. Their wines, mainly of red varieties, are intense, yet subtle and gentle, with crisp and charming character of northern terroirs.
HRN on Tour is powered by Simplecast.
Heritage Radio Network’s Nora Peachin is traveling the world for one year in search of communities organizing to make our food systemsmore equitable, and she’s bringing you along with her. In the first episode of the series, Nora visits Italy to learn about the right to food and food charity.
Further Reading:
See the complete United Nations Right to Food Team’s voluntary guidelines here.
To learn more about Community Food Centers Canada, visit their website or check out The Stop: How the Fight for Good Food Transformed a Community and Inspired a Movement, a book by Nick Saul and Andrea Curtis, his wife.
Here you can read about the Milan Urban Food Policy Pact, Milan’s Food Policy office, and Caritas Italiana.
Other texts that have greatly informed this episode include Janet Poppendieck’s Sweet Charity?: Emergency Food and the End of Entitlement, Graham Riches and Tiina Silvasti’s First World Hunger Revisited: Food Charity or the Right to Food, Andrew Fisher’s Big Hunger: The Unholy Alliance between Corporate America and Anti-Hunger Groups, and Molly Anderson’s research on food justice and the right to food.
Nora’s research is funded through a grant from the Thomas J. Watson Foundation. The Watson Foundation offers one-year independent research fellowships for graduating college seniors.
HRN on Tour is powered by Simplecast.
The Slow Food USA team made their first trek back to the nonprofit’s roots in Italy since the onset of the pandemic for Terra Madre Salon Del Gusto. The organization’s Executive Director, Anna Mulè and Communications Director, Brian Solem join Dylan Heuer to talk about their thematic focal point for this year’s festival: joy and justice. They reflect on how joy, justice, and food intersect in their own lives and discuss what programs in service of this goal are capturing their attention right now. Plus, they share stories of memorable exchanges and great bites at Terra Made this year.
HRN is back "On Tour" thanks , in part, to the generous support of the Julia Child Foundation.
HRN On Tour is powered by Simplecast.
Beatrice Ughi founded Gustiamo more than 20 years ago in The Bronx with the goal of introducing New Yorkers to “real” Italian food. Her importing business disrupted existing models by serving consumers directly (in addition to retailers and restaurants). She talks with Dylan Heuer about why it took until later in life to appreciate her native country’s foodways, how sharing the stories of Italian makers helps differentiate authentic products from misleading labels, and what her four year quest to find the perfect pasta entailed.
HRN is back "On Tour" thanks , in part, to the generous support of the Julia Child Foundation.
HRN On Tour is powered by Simplecast.
Umar Bashir Ochen is a young activist and member of the Karamojong tribe of Indigenous shepherds located in north-east Uganda. The Karamojong people face daily challenges including hunger caused by climate change, land grabbing, and a lack of food sovereignty. In conversation with Dylan Heuer, he talks about his culture and how it’s been threatened over the course of his lifetime. He discusses the organizing efforts he has led to introduce agroecology practices, start a farmers' market, and create local, national, and even international connections.
HRN is back "On Tour" thanks , in part, to the generous support of the Julia Child Foundation.
HRN On Tour is powered by Simplecast.
Carlo Nesler was born and raised in Bolzano, Italy. He has been interested in cooking and fermenting food since he was a boy, but what started as a hobby became an expertise. Carlo hosts workshops on fermented foods in Italy and abroad, collaborates with chefs, restaurants and food producers to create fermented food products, and he translated Wild Fermentation by Sandor Katz into Italian. He sits down with Dylan Heuer for a conversation about biodiversity, regeneration, and microbiomes. Plus he talks about Italian fermented foods, shares why he thinks fermentation can’t be taught on Zoom, and describes the satisfaction that comes along with making something with your hands.
HRN is back "On Tour" thanks , in part, to the generous support of the Julia Child Foundation.
HRN On Tour is powered by Simplecast.
Karina Ocampo is a Buenos Aires-based journalist and the author of La Ruta Del Maíz, a book documenting her journey, and the journey of corn, through Argentina, Bolivia, Peru and Mexico. She joins Dylan Heuer to unpack the juxtaposition at the center of her recent work: in the Americas corn is the cornerstone of the industrial food system and a sacred, traditional ingredient to many Indigenous people. She talks about how these two worlds collide, shares stories from her year of traveling, and discusses the intersection of food and feminism.
HRN is back "On Tour" thanks , in part, to the generous support of the Julia Child Foundation.
HRN On Tour is powered by Simplecast.
Rupa Marya is a physician, activist, artist and writer. She is an Associate Professor of Medicine at the University of California, San Francisco, founder and director of the Deep Medicine Circle, and co-author of Inflamed: Deep Medicine and The Anatomy of Injustice. She sits down with Dylan Heuer to discuss the connections she sees between colonization and contemporary afflictions like the disproportionate harm caused by Covid-19. She draws on Indigenous knowledge to advocate for a more holistic approach to wellbeing that includes treating farmers as stewards of our health and involving doctors in social justice organizing.
HRN is back "On Tour" thanks , in part, to the generous support of the Julia Child Foundation.
HRN On Tour is powered by Simplecast.
In this magical moment, captured at HRN's First Annual Catskills Field Day in Bovina, NY, Amy Halloran somehow finds her way into the dreams of Rip Van Winkle himself. Amy presents Mr. Van Winkle with some of the stories that have been written about himself. Rip takes the opportunity to fact-check some of those stories and share how some boozy bowlers got him in deep trouble. Will Rip success in waking up? It's a story so powerful it could rip the scales right off of a fish!
Special thanks to Scott Hill for welcoming us to Putt Putt Van Winkle this weekend.
HRN is back "On Tour" thanks , in part, to the generous support of the Julia Child Foundation.
HRN On Tour is powered by Simplecast.
In this magical moment, captured at HRN's First Annual Catskills Field Day in Bovina, NY, Amy Halloran somehow finds her way into the dreams of Rip Van Winkle himself. Amy presents Mr. Van Winkle with some of the stories that have been written about himself. Rip takes the opportunity to fact-check some of those stories and share how some boozy bowlers got him in deep trouble. Will Rip success in waking up? It's a story so powerful it could rip the scales right off of a fish!
Special thanks to Scott Hill for welcoming us to Putt Putt Van Winkle this weekend.
HRN is back "On Tour" thanks , in part, to the generous support of the Julia Child Foundation.
HRN On Tour is powered by Simplecast.
In this magical moment, captured at HRN's First Annual Catskills Field Day in Bovina, NY, Amy Halloran somehow finds her way into the dreams of Rip Van Winkle himself. Amy presents Mr. Van Winkle with some of the stories that have been written about himself. Rip takes the opportunity to fact-check some of those stories and share how some boozy bowlers got him in deep trouble. Will Rip success in waking up? It's a story so powerful it could rip the scales right off of a fish!
Special thanks to Scott Hill for welcoming us to Putt Putt Van Winkle this weekend.
HRN is back "On Tour" thanks , in part, to the generous support of the Julia Child Foundation.
HRN On Tour is powered by Simplecast.
On August 27th & 28th, 2022, HRN hosted its First Annual Catskills Field Day: a two day celebration of the foodways of the Catskills and Hudson Valley. Our final event was a fresh flour pancake breakfast at Putt Putt Van Winkle, with pancakes by baker and educator Amy Halloran.
In this episode, Amy sits down to interview Sarah Litvin, PhD, the Executive Director of the Reher Center for Immigrant Culture and History. Sarah shares the some highlights of the Reher Center's work in Kingston, NY, including past and upcoming exhibits. Before they get to the present, they also cover the past, as the Reher Center building served as a prominent Jewish Bakery for nearly a century. Kingston residents of the surrounding Rondout neighborhood, mostly working class and immigrant, came to Reher’s for bread, canned goods, and gossip.
Today, the site is as a museum and cultural center that preserves and honors the legacy of Reher's Bakery and amplifies immigrant stories of the Hudson Valley, past and present. The Reher Center's mission is to foster belonging by engaging all people through culture, community, work, and bread.
The Reher Center Gallery is open from 1-6pm on Fridays, Saturdays, and Sundays.
About Our Guest Host, Amy Halloran: A writer and change agent, Amy works to add social values and economic viability to farms, cities, families, the emergency feeding system, and communities. Her love for pancakes led her to write a book about flour,THE NEW BREAD BASKET: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf. She lives in Troy, New York, and works with the Artisan Grain Collaborative in the Upper Midwest, and the Northeast Grainshed to create networks that support regional grains. Amy loves to create bridges between ideas and people through food.
HRN is back "On Tour" thanks , in part, to the generous support of the Julia Child Foundation.
HRN On Tour is powered by Simplecast.
On August 27th & 28th, 2022, HRN hosted its First Annual Catskills Field Day: a two day celebration of the foodways of the Catskills and Hudson Valley. Our final event was a fresh flour pancake breakfast at Putt Putt Van Winkle, with pancakes by baker and educator Amy Halloran.
In this episode, Amy sits down to interview Sarah Litvin, PhD, the Executive Director of the Reher Center for Immigrant Culture and History. Sarah shares the some highlights of the Reher Center's work in Kingston, NY, including past and upcoming exhibits. Before they get to the present, they also cover the past, as the Reher Center building served as a prominent Jewish Bakery for nearly a century. Kingston residents of the surrounding Rondout neighborhood, mostly working class and immigrant, came to Reher’s for bread, canned goods, and gossip.
Today, the site is as a museum and cultural center that preserves and honors the legacy of Reher's Bakery and amplifies immigrant stories of the Hudson Valley, past and present. The Reher Center's mission is to foster belonging by engaging all people through culture, community, work, and bread.
The Reher Center Gallery is open from 1-6pm on Fridays, Saturdays, and Sundays.
About Our Guest Host, Amy Halloran: A writer and change agent, Amy works to add social values and economic viability to farms, cities, families, the emergency feeding system, and communities. Her love for pancakes led her to write a book about flour,THE NEW BREAD BASKET: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf. She lives in Troy, New York, and works with the Artisan Grain Collaborative in the Upper Midwest, and the Northeast Grainshed to create networks that support regional grains. Amy loves to create bridges between ideas and people through food.
HRN is back "On Tour" thanks , in part, to the generous support of the Julia Child Foundation.
HRN On Tour is powered by Simplecast.
On August 27th & 28th, 2022, HRN hosted its First Annual Catskills Field Day: a two day celebration of the foodways of the Catskills and Hudson Valley. Our final event was a fresh flour pancake breakfast at Putt Putt Van Winkle, with pancakes by baker and educator Amy Halloran.
In this episode, Amy sits down to interview Sarah Litvin, PhD, the Executive Director of the Reher Center for Immigrant Culture and History. Sarah shares the some highlights of the Reher Center's work in Kingston, NY, including past and upcoming exhibits. Before they get to the present, they also cover the past, as the Reher Center building served as a prominent Jewish Bakery for nearly a century. Kingston residents of the surrounding Rondout neighborhood, mostly working class and immigrant, came to Reher’s for bread, canned goods, and gossip.
Today, the site is as a museum and cultural center that preserves and honors the legacy of Reher's Bakery and amplifies immigrant stories of the Hudson Valley, past and present. The Reher Center's mission is to foster belonging by engaging all people through culture, community, work, and bread.
The Reher Center Gallery is open from 1-6pm on Fridays, Saturdays, and Sundays.
About Our Guest Host, Amy Halloran: A writer and change agent, Amy works to add social values and economic viability to farms, cities, families, the emergency feeding system, and communities. Her love for pancakes led her to write a book about flour,THE NEW BREAD BASKET: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf. She lives in Troy, New York, and works with the Artisan Grain Collaborative in the Upper Midwest, and the Northeast Grainshed to create networks that support regional grains. Amy loves to create bridges between ideas and people through food.
HRN is back "On Tour" thanks , in part, to the generous support of the Julia Child Foundation.
HRN On Tour is powered by Simplecast.
In late August 2022, HRN hosted its First Annual Catskills Field Day: a two-day celebration of the foodways of the Catskills and Hudson Valley. One of our first events was a guided mushroom foraging expedition with Erwin Karl of Catskill Fungi.
In this episode of On Tour, HRN's Executive DirectorCaity Moseman Wadler sits down with Erwin to continue exploring the world of mushrooms. They discuss some of the treasures that the foragers found that morning while walking the property of Cycle X Farm in Andes, NY, before tackling a number of related topics including how to become involved with foraging, mushroom cultivation, and the work of Catskill Fungi.
HRN is back "On Tour" thanks, in part, to the generous support of the Julia Child Foundation.
HRN On Tour is powered by Simplecast.
In late August 2022, HRN hosted its First Annual Catskills Field Day: a two-day celebration of the foodways of the Catskills and Hudson Valley. One of our first events was a guided mushroom foraging expedition with Erwin Karl of Catskill Fungi.
In this episode of On Tour, HRN's Executive DirectorCaity Moseman Wadler sits down with Erwin to continue exploring the world of mushrooms. They discuss some of the treasures that the foragers found that morning while walking the property of Cycle X Farm in Andes, NY, before tackling a number of related topics including how to become involved with foraging, mushroom cultivation, and the work of Catskill Fungi.
HRN is back "On Tour" thanks, in part, to the generous support of the Julia Child Foundation.
HRN On Tour is powered by Simplecast.
In late August 2022, HRN hosted its First Annual Catskills Field Day: a two-day celebration of the foodways of the Catskills and Hudson Valley. One of our first events was a guided mushroom foraging expedition with Erwin Karl of Catskill Fungi.
In this episode of On Tour, HRN's Executive DirectorCaity Moseman Wadler sits down with Erwin to continue exploring the world of mushrooms. They discuss some of the treasures that the foragers found that morning while walking the property of Cycle X Farm in Andes, NY, before tackling a number of related topics including how to become involved with foraging, mushroom cultivation, and the work of Catskill Fungi.
HRN is back "On Tour" thanks, in part, to the generous support of the Julia Child Foundation.
HRN On Tour is powered by Simplecast.
Chef Katie Button sits down with Christine Sykes Lowe to chat the journey of her culinary passion, the very recent Outstanding Hospitality James Beard win, and the constantly growing Curate brand- all the while keeping at the core, philanthropy and mission driven team values.
HRN On Tour is powered by Simplecast.
Chef Mike Moore has a porch talk with Christine Sykes Lowe about the genesis of his founding concept, The Blind Pig Supper Club, which celebrated a recent 10 year anniversary and feature by Bon Appetit. Also joining in the chat, Chef Cleophus Hethington, 2022 James Beard Foundation Emerging Chef nominee.
HRN On Tour is powered by Simplecast.
Chef Meherwan Irani, fresh off his team's James Beard Foundation Outstanding Restaurant win talks with Christine Sykes Lowe about Chai Pani Restaurant Group, the Spicewalla brand and passion for igniting discussion and thought around orgins, ethnicity and Southern food.
HRN On Tour is powered by Simplecast.
As co-founder of BET and CEO of Salamander Hotels and Resorts, Sheila Johnson’s passion in paying it forward is evident in her philanthropy, love of the arts as well as unique business savvy. Hosting an inaugural Juneteenth celebration on her newly acquired managed property, Aspen Meadows, she sets the stage in elevating Black chefs and artisanal producers in showcasing their vital imprint on our country’s diverse and delicious food narrative.
HRN On Tour is powered by Simplecast.
The history behind the science and innovation of Chef Miyoko Schinner’s Sonoma, CA based artisanal vegan creamery- on a mission to revolutionize the dairy industry.
HRN On Tour is powered by Simplecast.
After facing a harrowing health diagnosis and remarkably coming out the other side, Jackie talks about what drove him to become the first Black person in the U.S. to be granted a license to make liquor post-Prohibition. The result, a spicy, fragrant hibiscus liquor that is unforgettable.
HRN On Tour is powered by Simplecast.
Christine Sykes Lowe and Co-Host Shari Bayer (All In The Industry) catch up with the Nashville, TN based power-duo behind Morph Hospitality Group. Funny and infectious, they show no signs of slowing down their impact on the shape of the culinary landscape- yet still work to prioritize family, commitments and quality of life. And, like most of us, they like ice cream. A lot.
HRN On Tour is powered by Simplecast.
This year marked the 39th anniversary of the nation’s premiere culinary event, and part of that success is a robust tourism initiative. Eliza Voss, VP of Destination Marketing talks history of the Food & Wine classic in Aspen and further proof that this celebrated mountain town is a destination for all seasons.
HRN On Tour is powered by Simplecast.
HRN was proud to work with Slow Food USA as a media partner for the Slow Seed Summit, which took place on May 13 - May 15, 2022. For three days, hundreds of people from around the world gathered virtually to discuss the regeneration of our world’s foodways to advance good, clean and fair food for all. Each day focused on a new lens through which attendees listened, shared and planned the future of our climate, health and food justice.
We took a moment during this rousing Global Slow Seed Summit to pause, slow down and reflect with some people in our network who have done much reflection on the key theme of this summit: Regenerating our Climate, Health and Connection. Our featured authors have written about so many aspects of this theme, and today we put a special focus on Women, Seeds and Community. You'll hear from John Hausdoerffer, Kaylena Bray, Heather Swan, Anjanette Wilson, and Katherine Kassouf Cummings.
John Hausdoerffer is the editor of What Kind of Ancestor Do You Want to Be? and Kinship: Belonging in a World of Relations. His books “Catlin’s Lament“ and “Wildness“ imagine how environmental health must come from and result in the healing of deep histories of social injustice and cultural trauma.
Kaylena Bray (Haudenosaunee/Seneca) is Turtle Clan from the Seneca Nation of Indians whose work throughout the Americas has served to educate and strengthen vital links between Indigenous food systems, local economies, and climate change adaptation.
Heather Swan is the author of the poetry collection A Kinship with Ash (Terrapin Books), the chapbook The Edge of Damage (Parallel Press), and the creative nonfiction book Where Honeybees Thrive: Stories from the Field (Penn State Press), which won the Sigurd F. Olson Nature Writing Award.
Anjanette Wilson (she/hers) is a first-generation college student and first-generation Filipino American who found community in seed saving through traditional Filipino practices and currently serves as the Development Coordinator at Global Seed Savers where she works to aid the dismantling of systems of oppression by preserving the Filipino Culture through seed saving.
Katherine Kassouf Cummings is a Lebanese-American writer and editor born to and living on the ancestral homelands of the people of the Council of Three Fires (Ojibwe, Potawatomi, and Odawa) as well as the Menominee, Miami, and Ho-Chunk nations. She co-edited the bookWhat Kind of Ancestor Do You Want to Be?(University of Chicago Press, 2021) and serves as Managing Editor at the Center for Humans and Nature, where she leads the Questions for a Resilient Future and the Editorial Fellows program.
HRN On Tour is powered by Simplecast.
HRN was proud to work with Slow Food USA as a media partner for the Slow Seed Summit, which took place on May 13 - May 15, 2022. For three days, hundreds of people from around the world gathered virtually to discuss the regeneration of our world’s foodways to advance good, clean and fair food for all. Each day focused on a new lens through which attendees listened, shared and planned the future of our climate, health and food justice.
Returning seed to their communities of origin is important for maintaining biodiversity, ownership and security. In this talk, hear from Dr. Rebecca Webster, Shelley Buffalo, Kirsten Kirby-Shoote, and Rosebud Bear Schneider.
Dr. Rebecca Webster is an enrolled citizen of the Oneida Nation and a founding member of Ohe∙láku (among the cornstalks), a co-op of 10 Oneida families that grow 6 acres of traditional, heirloom corn together. She and her husband also own a 10 acre farmstead where they primarily grow Haudenosaunee varieties of corn, beans, and squash. They started a YouTube Channel called Ukwakhwa (Our Foods), and their family formed a 501(c)(3) nonprofit organization, Ukwakhwa Inc.
Shelley Buffalo is an enrolled member of the Meskwaki Tribe, also know as the Sac & Fox of the Mississippi in Iowa. Shelley served her community as Meskwaki Food Sovereignty Coordinator and now offers consultancy for food sovereignty and local foods initiatives. She is an advocate for indigenous foodways, food justice, and rematriation. The Meskwaki are unique in that their land based community is a settlement, not a reservation.
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HRN was proud to work with Slow Food USA as a media partner for the Slow Seed Summit, which took place on May 13 - May 15, 2022. For three days, hundreds of people from around the world gathered virtually to discuss the regeneration of our world’s foodways to advance good, clean and fair food for all. Each day focused on a new lens through which attendees listened, shared and planned the future of our climate, health and food justice.
Dr. Vandana Shiva delivered the final keynote, discussing women, seeds and community. Dr. Shiva is a scholar, author, scientist and food sovereignty activist. She is the founder of Navdanya, an earth, women and farmer-centric led movement working to protect biological and cultural diversity. Additionally, Dr. Shiva is the founder and director of the Research Foundation for Science, Technology and Natural Resource Policy. She has received countless awards for her activism to protect our foodways, including the Right Livelihood Award, the Order of the Golden Ark, Global 500 Award of the UN, Earth Day International Award, the Lennon Ono Grant for Peace, and the Sydney Peace Prize.
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HRN was proud to work with Slow Food USA as a media partner for the Slow Seed Summit, which took place on May 13 - May 15, 2022. For three days, hundreds of people from around the world gathered virtually to discuss the regeneration of our world’s foodways to advance good, clean and fair food for all. Each day focused on a new lens through which attendees listened, shared and planned the future of our climate, health and food justice.
We took a moment during this rousing Global Slow Seed Summit to pause, slow down and reflect with some authors in our network who have reflected on the key theme of this summit: Regenerating our Climate, Health and Connection. In this talk, hear John Hausdoerffer, Dr. Devon Peña, Dr. Enrique Salmon, and Dr. Lindsey Lunsford.
John Hausdoerffer is the editor of What Kind of Ancestor Do You Want to Be? and Kinship: Belonging in a World of Relations, and his books “Catlin’s Lament“ and “Wildness“ imagine how environmental health must come from and result in the healing of deep histories of social injustice and cultural trauma. Dr. Devon Peña is Co-Founder and President of The Acequia Institute, manages the foundation’s 181-acre ‘almunyah’ in the bottomlands of Viejo San Acacio, CO, and is the author of Mexican-Origin Foods, Foodways, and Social Movements: Decolonial Perspectives. Dr. Enrique Salmon is author of “Eating The Landscape,” a book focused on small-scale Native farmers of the Greater Southwest and their role in maintaining biocultural diversity. He has also recently published “Iwígara: The Kinship of Plants and People,” an ethnobotany of 80 plants important to American Indians. Dr. Lindsey Lunsford is a scholar activist and agriculture advocate. Dr. Lunsford’s doctoral research focused on the restorying of African American food systems and foodways for the pursuit of cultural justice and food sovereignty.
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HRN was proud to work with Slow Food USA as a media partner for the Slow Seed Summit, which took place on May 13 - May 15, 2022. For three days, hundreds of people from around the world gathered virtually to discuss the regeneration of our world’s foodways to advance good, clean and fair food for all. Each day focused on a new lens through which attendees listened, shared and planned the future of our climate, health and food justice.
In this talk, we hear from Astrid Österreicher about genetic engineering, ethical technologies surrounding genetic modification and why focus on this technology is different from region to region. Astrid Österreicher works for Test Biotech – Institute for Independent Impact Assessment of biotechnology as a policy advisor on EU legislative processes. She has a background in international development with a focus on agriculture and food policies. She has both practical experience of working on mostly organic farms as well as several years of working in the political environment of the EU’s capital Brussels.
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HRN was proud to work with Slow Food USA as a media partner for the Slow Seed Summit, which took place on May 13 - May 15, 2022. For three days, hundreds of people from around the world gathered virtually to discuss the regeneration of our world’s foodways to advance good, clean and fair food for all. Each day focused on a new lens through which attendees listened, shared and planned the future of our climate, health and food justice.
The focus for May 13 was Seed Preservation and Food Security, where they explored the question: "Can the act of seed preservation ensure food security?" In this opening keynote, Slow Food Vice President Edie Mukiibi talks about the state of Slow Seeds globally. While living and working in Uganda, Mukiibi has focused his career on advancing ecological and organic agriculture and food systems throughout rural and urban areas in Africa. He serves as the executive director of Slow Food Uganda, has been a key stakeholder in the Slow Food Gardens in Africa program, and is an agronomist, food and agriculture educator, and social entrepreneur. Mukiibi is an advisory board member for Agro Ecology Fund and Food Tank. He was also included in the Forbes’ The Next 50 Awards: The Future of Gastronomy list.
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High Water Festival in Charleston, SC is an annual music and arts experience curated by the band Shovels and Rope. Every year since it's inception, an oyster education component has been led by Seaborn Oyster Company. The founder, Cyrus Buffum has New England ties and a family history of close affiliation with the sea. Talking with Cyrus, you learn more about oysters than you ever thought you could learn, especially wild low-country oysters, and the best harvesting practices toward sustainability in experiencing this regional delight.
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Christine Sykes Lowe sits in the kitchen with Chef and Writer Bill Smith and delves into advocacy, close ties to Mexico, Cat's Cradle roots and the eternal fascination with "That Damn Pie."
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Christine Sykes Lowe speaks with Jessica Tomasin, Founder of Connect Beyond Festival, about upcoming programming, a new Sundance collaboration, Echo Mountain Recording, Asheville food vibes and the art of amateur pyrotechnics...
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RAW Wine Creator Isabelle Legeron, MW hosts Marc Barriot (Clot de l'Origine), Megan Bell (Margins Wine), Didier Pariente (Nomadic Distribution), and Alvaro de la Viña (Selections de la Viña), as the group discusses the current challenges to wine producers around the world. The panel covers everything from the costs of producing wine, such as sourcing ingredients and equipment, to the slew of shipping and storage issues winemakers are facing today.
Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today.
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Sam Benrubi of The Grape Nation moderates a panel with Sancho Rodriguez (AMA Brewery), Graham Pirtle (Unified Ferments), two experts in creating complex flavors without alcohol. Sancho Rodriguez of the Basque region of Spain details his journey from farming to fermentation, while Graham recounts a fateful job posting at a teahouse in NYC that helped him bring his bartending knowledge to a new field.
Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today.
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The Grape Nation host Sam Benrubi chats with Kreso Petrekovic of Vinas Mora, and Marko Kovac of Domaine Bibich, of Dalmatia, Croatia. A historic wine region in the South of Croatia, wine has been produced in Dalmatia for thousands of years. This panel discusses the state of the Natural Wine that is being produced in the region today.
Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today.
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Before the rise of Merlot, Carignan was the most planted wine varietal in France. Join moderator Courtney Schiessl of SevenFifty, as she explores what this varietal has to offer with Ferran Lacruz Bosch (Bodega Clandestina), William Allen (Two Shepherds), and France Crispeels (Vignoble Reveille).
Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today.
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Hard Core producer Dylan Heuer interviews Jacques Perritaz of Cidrerie du Vulcain in Gruyère, Switzerland and Benoit Lesuffleur of Domaine Lesuffleur in Normandy, France. They share the stories behind their ciders and dive deep into apple varieties, biodiversity and heritage. Plus they discuss consumer differences in Europe versus the U.S. and what they want winemakers to know.
Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today.
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We are kicking off our coverage of RAW WINE NYC with a look at what's happening in Austria, moderated by Pascaline Lepeltier. Pascaline is joined by Stefan Wellanschitz (Kolfok), Adriana González (Lichtenberger González), and Leopold Uibel (Weinhof Uibel) to discuss how microclimates and soil differences affect the various wine producing regions in Austria.
Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today.
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Christine's guest for this episode likely needs no introduction - Andrew Zimmern is An Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and teacher. Andrew's main focus for his time at SXSW was combating climate change, so they discuss changes individuals could make, as well as regulatory fixes that could lessen pressure on our food system, health care system, and planet. He also outlines his philosophy on using entertainment to educate, and a mutual friend goads him into sharing an unexpected story about the traditional tossing of horse testicles.
Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today.
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In this conversation, Christine Sykes Lowe speaks with Hrishikesh Hirway, the podcaster behind Song Exploder and Home Cooking. Hrishikesh speaks about his new album under the moniker The One AM Radio, and how podcasting helped him deal with writer's block. He also shares how he bonded with Samin Nosrat over cookies before eventually becoming friends and launching their award-winning food podcast, Home Cooking. He also shares some breaking news about his new cookie collaboration with The Very Best Cookie in the Whole Wide World: The Spicy Chocstachio: A Cookie I Used to Call My Own.
Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today.
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In this conversation, Christine Sykes Lowe chats with Que Fagan, MacKenzie Wade, and JaV’on Lattimore: the Co-Organizers of The Future of Food at SXSW. The Future of Food is a a series of activations, discussion and interactive experiences all curated around building more sustainable food systems. They discuss the various activities they're holding at SXSW this year, and even get Christine to take her first taste of cricket from Gym-N-Eat Crickets.
Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today.
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In this interview, Christine Sykes Lowe catches up with her friend Jorge Garcia, founder of Curra's Grill and the owner of Carbonero Tequila. They discuss the avocado margarita that's been his claim to fame, and how Carbonero's branding is a tribute to his family's coal-mining heritage.
Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today.
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In this interview, Christine Sykes Lowe catches up with Sandra Wang, Senior Creative Director of Meow Wolf. Meow Wolf started in 2008 as a small collective of Santa Fe artists who all shared an interest in publicly displaying their works while developing their skills together. This collective approach of painters, architects, sculptors, performers, writers and more lead to Meow Wolf's distinctive style of immersive environments that are maximalist in nature and allow for audience-driven experiences.
Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today.
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Darryl McDaniels or “DMC” as most of the world knows him, one third of the groundbreaking rap group Run-DMC. He quickly became the most popular in terms of fans and it would be hard to very overstate his influence on popular culture. Simply put, he helped transform Rap and Hip Hop into the most popular music in the world, while building a fan base that rivals the biggest acts in Rock ‘n’ Roll.
We also welcome George Howard: distinguished music professor at Berklee College of Music and Arts Advisor to Blockchain company Algorand. George was named one of America’s Greatest Disruptors by Newsweek for his work in artist advocacy.
Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today.
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Jamie Ager, the owner of North Carolina’s Hickory Nut Gap Meats, and Asher Wright, the company’s Farm Director join HRN’s Caity Moseman Wadler and Dylan Heuer for a conversation that spans from the flavor of their meat to the microbes in their soil. Jamie and Asher share their perspective on the potential of regenerative farming to change agriculture (and the climate) for the better, and discuss what implementing regenerative practices looks like day-to-day. Plus, Jamie and Asher share their favorite recipes using Hickory Nut Gap Meats!
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Steve Palmer, a James Beard Foundation Outstanding Restaurateur Award nominee and semifinalist for three consecutive years (’18,’19, & ’20), is the managing partner of The Indigo Road Hospitality Group, a hospitality and consulting company based in Charleston, SC. In 2016, Steve and fellow restaurateur Mickey Bakst founded Ben’s Friends, a support group for members of the food and beverage industry battling substance abuse and addiction. Steve discusses the many ways to define and offer support to folks in the restaurant industry, from a growing array of Ben's Friends support networks to programs through Indigo Road that offer free mental health care and pathways to home ownership.
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Per tradition, the CHWFF's executive director Gillian Zettler stopped by during the festival's final hour to reflect on the whirlwind of events the long weekend had in store. This year marked the festival's joyful return after being cancelled in 2021 as a result of the pandemic as well a change in venue and the addition of concerts. Gillian shares what the festival's motto "22 Together" means to her, shouts out memorable moments and bites, and looks ahead to the future.
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Industry veterans and champions of Ben's Friends, Mickey Bakst and Ben Ellsworth discuss sobriety and support in the restaurant industry. Ben's Friends is a resource for hospitality professionals struggling with addiction and substance abuse. These two share personal stories about their experiences with sobriety, converse about the impact of the pandemic on the organization, and emphasize the importance of asking for help.
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Matt Lee grew up in Charleston, South Carolina. When he and his brother Ted left to attend colleges in the Northeast, they so missed the foods of their hometown that they founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order catalogue for southern pantry staples like stone-ground grits, fig preserves, and, of course, boiled peanuts. They also host cookbook bootcamps, recently published a fabulous nonfiction book about the secret world of high-end catering called Hot Box, and help produce the annual Southeastern Wildlife Expo. Matt's newest venture is farming 45 acres on Johns Island. He talks about growing cereal grains like wheat, barley, rye, and oats which are sold to bakers, brewers, distillers and used for livestock feed.
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Amethyst Ganaway is a chef and food writer, focusing primarily on Southern and African-American foodways and the foodways of the African Diaspora. She's also the lead recipe developer and content creator for Chef Pierre Thiam’s West African food brand, Yolélé. She talks about her food memories from growing up in Charleston, discusses her new book proposal about whole animal cooking, and shares ideas for preparing fonio. Plus, she shouts out some all-star Charleston chefs and restaurants.
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The most significant crop in the world, rice is a staple in the diets of more than half of the Earth’s people. Chinese lore claimed it was a gift from the animals after a flood; eons ago, the Japanese paid their taxes with rice; in the American South, rice became the cash crop for plantation owners at the expense of the enslavement of thousands of Africans. At a family-style dinner during the Charleston Wine + Food Festival, chefs came together to create a meal that pays homage to each of their stories and explores how food, specifically rice, can bridge the gap between cultures. Dominick Lee, Kevin Mitchell, and Matthew Raiford discuss the history of Carolina gold, talk about regional dishes, and share family stories.
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Chef Alain Lemaire is an award-winning, Haitian-born chef and the host chef of the Luda Can't Cook series on Discovery+ with award-winning rapper, actor, restaurateur Chris "Ludacris" Bridges. He is also a contestant of the Food Network's hit series Cutthroat Kitchen and Chopped, as well as the Co-owner and Executive Chef of Sensory Delights, a full-service catering company based out of South Florida. He talks about the techniques used in Haitian cooking, his familial influences, working with Ludacris, and more.
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Vivian Howard is an award-winning cookbook author, TV personality, chef and restaurateur. Her first cookbook Deep Run Roots: Stories & Recipes from My Corner of the South (2016), is a New York Times bestseller and was named “Cookbook of the Year” by the International Association of Culinary Professionals. She created and stars in public television shows, Somewhere South and A Chef’s Life for which she has won Peabody, Emmy and James Beard awards. Vivian runs four restaurants: Chef & the Farmer in Kinston, N.C.; Benny’s Big Time in Wilmington, N.C.; and, Handy & Hot and Lenoir in Charleston, S.C. In October 2020, Vivian released her second cookbook, This Will Make It Taste Good: A New Path to Simple Cooking. She talks about storytelling through food, her favorite food and beverage on her restaurants' menus right now, and how she gets it all done.
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Amy Mills was raised up on smoke and sauce. She is heiress to the 17th Street Barbecue empire, which she leads alongside her dad, Mike Mills. Together they co-authored Peace, Love, and Barbecue and Praise the Lard. She also runs OnCue Consulting, the only barbecue business consultancy in the world. She’s a featured judge on various barbecue shows as well as co-star of the Mills family’s own digital series, Peace, Love, and Barbecue. 17th Street Barbecue is located in Southern Illinois, Murphysboro, named “Barbecue Capital of Illinois” by the State Legislature and she is trying to revitalize her hometown.
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Cybille St. Aude-Tate, Omar Tate, Valerie Erwin, Monica O’Connell come together to talk about an event they collaborated on titled Exploring Black Spirituality Through Food. It was a relaxed, love-filled dinner examining the intersections and histories of Black spirituality and religion as they relate to food. They talk about the art, dishes, stories, and symbolism that made the event evocative.
Chef and artist Omar Tate and chef and author Cybille St. Aude-Tate co-founded Honeysuckle Projects, a multifaceted food company that focuses on the nuanced cultures and cuisines of the Black diaspora. Valerie Erwin is a longtime Philadelphia chef and social justice activist who, for 12 years, owned the critically acclaimed Geechee Girl Rice Cafe. She now serves on the board of C-CAP, a culinary scholarship program for high school students, and on the board of the Philadelphia Interfaith Hospitality Network, an anti-homelessness organization. Monica Hairston O’Connell is a journeyer, baker, writer, and death doula. She is interested in using food (and cake in particular) as a way to remember forward ideas about ceremony, ritual, care (work), hospitality, Black joy, nostalgia, death and grief, and culturally-informed definitions of “seasonal,” “local,” and “sustainable.”
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Tahiirah Habibi is a pioneer in breaking cultural stigmas in the wine industry in hopes of creating space for wine lovers in the Black community. She joins The Grape Nation's Sam Benrubi to discuss her career journey and her work as the founder of the Hue Society, an organization committed to the inclusion and education of Women and People of Color in the wine industry.
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Femi Oyediran from Graft, Matt Conway from Tippling House, and Justin Coleman from Monarch Wine offer their varying industry perspectives on selling wine. They join The Grape Nation's Sam Benrubi for a spirited conversation about integrity, trends, and more. Plus, they shout out some of their favorite bottles as of late.
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Lindsay Collins of EffinB Radio welcomes Corrie and Shuai Wang of Jackrabbit Filly, a heritage driven new Chinese American restaurant in Charleston. They began Short Grain food truck in 2014, which served untraditional Japanese rice bowls and landed them on Bon Appetit magazine’s Top Fifty Best Restaurants list, Eater Young Guns and Best Chef lists, and garnered them a James Beard’s Rising Star Chef nod. All the while, the couple looked for a brick and mortar home. In 2019, they found one and they aren't just serving rice bowls anymore. Join them for a conversation about the industry, the impact of the pandemic, and truly delicious food.
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Paola Velez is a pastry chef who founded Bakers Against Racism during the pandemic. Through grassroots bake sales across the globe, the initiative has raised over $2 million and is currently offering support to Ukraine, and particularly the Afro-Ukrainians, African university students and Caribbean university students struggling to flee from war. Paola talks about how her childhood impacted her relationship with food, how she finds strength and optimism in light of dire circumstances, and how anyone can get involved with baking for a cause.
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2022 brought music at a whole new level to the Charleston Wine + Food Festival. Lake Street Dive headlined the first of two huge outdoor live concerts at Riverfront Park, which brought festival-goers back together in high energy celebration mode in a gorgeous setting. Lake Street Dive's Bridget Kearney and Mike Calabrese sit down with Caity and HRN On Tour guest host Christine Sykes Lowe to talk about being back on the road, food and nostalgia in their creative processes, and what it means to be performing in Charleston.
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Weston Hoard joins The Grape Nation's Sam Benrubi to talk all about importing, education, and the preservation of great traditions. He spent four years living in Piedmont and working for the renowned Barolo winery Paolo Scavino. The opportunity to work alongside the Scavinos in the vineyards and the cellar contributed profoundly to his understanding of wine production in the heart of Piedmont. Evolving in his role with Scavino, Weston became the liaison between the winery and their importers in the United States, Asia, and Scandinavia. Upon his return to the United States in 2011, Weston channeled his experience in Italy into a new solo project called The Piedmont Guy. The sole charge of this niche importing company is bringing the great wines of Piedmont to the United States. In so doing, The Piedmont Guy opens the American market to the great producers of Piedmont, both acclaimed and undiscovered.
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Tia Clark was 37 the first time she went crabbing. Today she hosts “Let's Go Crabbing," recognized as one of the best Airbnb experiences in the world. She talks about chasing her passion and finding a new lease on life.
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Jane Lopes and Jonathan Ross join The Grape Nation's Sam Benrubi to tell the stories of their interlinked careers and talk about all things Australian wine. They are a husband and wife duo behind the Australian wine imports company, Legend.
Jane is a Nashville-based sommelier, importer, and author. She has worked at New York's Eleven Madison Park, Nashville's The Catbird Seat, Chicago's The Violet Hour, and most recently as the wine director at Attica, one of Australia's most celebrated restaurants. In September of 2018, Jane passed the Master Sommelier exam, becoming the only woman in Australia to do so, and one of only 34 women in the world (and less than 300 people in total since the 1960s). In September of 2019, she published her first book, a personal and educational guide to wine called Vignette: Stories of Life and Wine in 100 Bottles.
Jonathan Ross is a New Jersey-born sommelier who spent most of his career working in the New York restaurant industry. Jon’s time in NYC was capped off by a 5-year stint as the head sommelier at Eleven Madison Park, which culminated in the restaurant’s rise to the top spot on the San Pellegrino 50 Best Restaurant List. In 2017, Jon passed the master sommelier exam, and relocated with his now wife, Jane Lopes, to Melbourne where he joined the Rockpool Dining Group as beverage director. While in Australia, he also curated the Qantas in-flight and lounge wine offerings, and launched Micro Wines, a boutique wine label sold domestically and exported to the US.
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Emily Heintz is behind Sèchey, a new shop in Charleston carrying non-alcoholic spirits, wine & beer for mindful drinkers and the sober curious. Emily joins HRN's Caity Moseman Wadler and Dylan Heuer for a tasting across these categories as well as a conversation about this growing market.
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Meet the Dreamboats! The British-born, Charleston-based duo of Restaurateur Ben Towill and Chef Charlie Layton of Basic Projects are preparing to row across the Atlantic Ocean in the 2022 Talisker Whisky Atlantic Challenge. They were inspired to take on this extraordinary feat of athletic and mental endurance when they were in the depths of the most challenging days of running a restaurant during the Covid pandemic. Liza Hamm interviews them about their decision, the preparation, and the upcoming journey that will take them across 3,000 nautical miles in very close quarters. The pair will be raising funds for The Green Heart Project and 2041 Foundation.
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Shannon Mustipher and The Cocktail Bandits come together for a conversation about how the pandemic has affected cocktail culture, the meaning of tiki, and how they strive to make a positive impact in the beverage space. They have tips for those just starting to experiment with at-home mixology, as well as stories about extravagant bar build-outs and collections.
Shannon Mustipher is a cocktail consultant, spirits educator, and the author of Tiki: Modern Tropical Cocktails. After launching a Caribbean rum-focused bar at Gladys Caribbean in 2014, she went on to found Women Who Tiki, a tropical cocktail-centric pop-up that gathers a team of women bartenders to share their talents and collaborate on creating a one-night only experience.
Johnny Caldwell and Taneka Reaves comprise the dynamic duo known as the Cocktail Bandits. They promote female empowerment through advocacy for the food and beverage community through a self-titled blog, events in the Holy City and beyond, and their book, Holy Spirits! Charleston Culture Through Cocktails.
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Eric Asimov is the chief wine critic of The New York Times and the author of How to Love Wine: A Memoir and Manifesto and Wine With Food: Pairing Notes and Recipes From The New York Times. He joins The Grape Nation's Sam Benrubi to talk about natural wine, expertise, and the ever-changing beverage industry.
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CHWFF's Street Eats event was a celebration of Asian food and culture. Chefs Sam Fore, Lynn Hobart, and Ji Hye Kim taking join a roundtable discussion to talk about the event, fusion food, building bridges, and beyond.
Sam Fore is a first-generation Sri Lankan-American chef from Lexington, Kentucky. She started her pop up, Tuk Tuk Sri Lankan Bites, in 2016, after traditional Sri Lankan brunches in her home outgrew her dining room. Tuk Tuk is one of the few representations of Sri Lankan cuisine in the United States and reflects Sam’s Sri Lankan upbringing in the American South.
Chef Lynn Hobart was originally born in South Korea and saw an opportunity to bring some new flavors to the Charleston food scene so she started Seol Ah's Korean Fusion food truck.
Chef Ji Hye Kim was just recently named a semifinalist for the James Beard Foundation's Outstanding Chef award. She is the chef/owner of the acclaimed Miss Kim in Ann Arbor, where her seasonal menu is inspired by ancient Korean culinary traditions, and adapted with local Midwestern ingredients
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Maneet Chauhan, one of our Charleston Wine + Food Festival besties, kicks off the festivities this year when she stops by the HRN tent in the culinary village. The Nashville-based chef and restaurateur talks about the challenges her business faced during Covid-19 and her family’s latest obsession. (Hint...superheroes are involved!)
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COVID-19 has dramatically changed consumer shopping behavior and the expectations for grocery store services and protocols. During this LIVE panel we discussed the Future of Retail with industry experts from IRI, The Counter Newsroom, ButcherBox, Plum Market, andShook Kelley, Inc.With such rapid innovation and new services offered, hear what is working—and what’s not.
To watch the interview, click here.
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The food service industry has been dramatically impacted by COVID-19. This session will discuss what changes are temporary, what are with us for the long term and how chefs and restaurateurs can pivot to weather this storm.
To watch the interview, click here.
Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN on Tour by becoming a member!
HRN on Tour is Powered by Simplecast.
As goes California, so goes the nation. As consumers demand, and sometimes local and state policies require increased animal welfare standards, how will the industry respond?
To watch the interview, click here.
Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN on Tour by becoming a member!
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Learn to build charcuterie boards with James Beard-nominated Chef Kelly Whitaker during a live virtual demonstration. MC'd by Sara Brito of Good Food 100.
To watch the interview, click here.
Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN on Tour by becoming a member!
HRN on Tour is Powered by Simplecast.
Covid-19 has shown the tension in the food system between big and rigid and small but less efficient. This panel will examine how we can achieve a more balanced, resilient system that is better for our health, communities, animals and food and agriculture sector workers.
To watch the interview, click here.
Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN on Tour by becoming a member!
HRN on Tour is Powered by Simplecast.
Hear from a panel of Niman Ranch farmers about their challenges, what eaters can do to support independent family farmers and what gives them hope for the future of agriculture.
To watch the interview, click here.
Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN on Tour by becoming a member!
HRN on Tour is Powered by Simplecast.
Celebrate Niman Ranch hog farmers and the sustainable agriculture community with a keynote talk from renowned animal welfare expert Dr. Temple Grandin.
To watch the interview, click here.
Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN on Tour by becoming a member!
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Chefs have been put through the wringer this year. Hear from a diverse panel of chefs who are rapidly changing their business plans and restaurant operations to get through a time like no other.
To watch the interview, click here.
Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN on Tour by becoming a member!
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Niman Ranch Hog Farmer and Ambassador Ron Mardesen leads this virtual tour of several of Niman Ranch's family hog farms.
To watch the interview, click here.
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HRN Board Member, Brian Kenny sits down with the Division Manager for Hearst Ranch, Roland Camacho. Hearst Ranch is the nation's largest single-source provider of 100% grass-fed beef. Brian and Roland talk about the practices that make Hearst Ranch unique, including the conservation easement that protects 150,000 acres of California grasslands and the reasons why the company is more focused on maintaining sustainable practices rather than expanding or diversifying.
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As the COVID-19 pandemic places unique stresses on US meat processors and their supply chains, concerns about the resiliency and diversification of our food system are growing. Consumers, farmers, and activists are calling for a reexamination of an industrialized system that puts its workers, public health, and the environment at risk.
In this special episode, meet one farmer who de-commoditized, de-centralized, and de-industrialized his sixth-generation family farm. Will Harris of White Oak Pastures (Bluffton, GA) has been a leader in the regenerative agriculture movement since the mid-1990s. For a quarter-century, Harris has worked to build a farm that is a thriving, self-sustaining ecosystem, complete with processing abattoirs that gives White Oak Pastures full control over its end product. It has become the largest privately-owned employer in its county, breathing new life into the 200-year-old farm village in rural Georgia.
This episode was recorded in February 2020. Kat Johnson paid a visit to Will Harris at White Oak Pastures, where a rainy tour of the farm (including a newly built solar farm), allowed a unique look into the impacts that regenerative practices are having on the land.
Sam Benrubi, host of The Grape Nation, sat down with celebrated winemaker, Jean Charles Boisset. Born into a wine family in the prestigious village of Vougeot in Burgundy, Jean Charles’s love and passion for wine grew into a global wine company, with wineries in Napa, Sonoma, France, England, India, and Canada. The Boisset Collection practices Biodynamic farming at it's estate wineries.
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Rice is central to the agricultural history of the Low Country and will become an increasingly important crop as the world’s population deals with climate change and rising sea levels. Some of our favorite strains, like Carolina Gold, aren’t salt tolerant enough to deal with the growing unpredictability of hurricane seasons and coastal flooding events. Glenn Roberts of Anson Mills and Brian Ward of Clemson University’s Coastal Research and Education Center are working to develop new rice strains that combine high salt tolerance with preferred flavor profiles. Not only will this work help feed growing and shifting populations of people, it will also provide sustenance for migratory birds who face many challenges to finding enough food on their seasonal journeys.
Kat Johnson and Harry Rosenblum sit down with Roberts and Ward in Charleston to discuss this important work and how Anson Mills, Clemson University, government organizations, and farmers are all working together to ensure rice production remains sustainable in a changing world.
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For the final installment of HRN On Tour recorded live at Charleston Wine + Food, Kat and Hannah were joined by three indomitable women in the Charleston food scene: Gillian Zettler (Executive Director of Charleston Wine + Food), Cynthia Wong (Founder of Life Raft Treats), and cookbook icon Nathalie Dupree.
In this segment, the topics range from ice cream flavors to the joys and challenges of organizing a major food festival. Plus, Nathalie Dupree teases stories from her newest book, Nathalie Dupree’s Favorite Stories and Recipes.
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Sam Benrubi, host of The Grape Nation was joined by Harry Root. Since its founding in 2003, Grassroots Wine has grown its portfolio of internationally made wines, and distributes to customers across the Southeast. Deeply committed to sustainability, Harry talks about the significance of Grassroots Wine's commitment to all things grassroots and improving our food and wine industry as a whole.
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Harry Rosenblum, host of Feast Yr Ears sat down with two celebrated young chefs, Fatmata Binta and Digby Stridiron, at Charleston Wine + Food.
Born and raised in Freetown, Sierra Leone, to first generation Sierra Leonean Fulanis of Guinean descent, Fatmata Binta describes herself as a modern nomadic chef. She shines a light on flavors of her family history with Fulani Kitchen in Sierra Leone. Chef Binta is also a Fonio Ambassador, bringing this sustainable grain that is indigenous to West Africa to eaters around the world.
Born in St. Croix, U.S. Virgin Islands, Chef Digby Stridiron is no stranger to working with fresh, locally harvested ingredients and seafood. In 2019, Digby opened Ama at Cane Bay, a sustainable seafood restaurant on the North Shore of St. Croix as well as Breakers Roar in downtown Christiansted.
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HRN’s Kat Johnson and Hannah Fordin sat down with farmer Greg Johnsman to talk history, seed preservation, and grits at Charleston Wine + Food. Based in South Caronlina’s Sea Islands, Greg and his wife Betsy are committed to preserving and sharing the agricultural traditions of the region. With their business, Geechie Boy Mill, they’re sharing delicious grits made with heritage corn varieties that hardly any other farmers are cultivating, along with other grains and preserves. Greg talks about getting the best out of his mill, treasure hunting for heirloom seeds, and much more.
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Harry Rosenblum, host of Feast Yr Ears, was joined by celebrated chef Reem Assil at Charleston Wine + Food. Based in Oakland CA, her eponymously named eatery, Reem’s California, has earned her a James Beard Award nomination and praise in national food publications. Reem and Harry discuss her culinary career as well as her passion for and history in activism and community organizing.
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Stalwart podcast host, Lindsay Collins took over the mic for this special segment from Charleston Wine + Food. Lindsay, who is the host of EffinBRadio, was joined by Charleston restaurant insiders, Nayda Freyda (co-owner of Renzo and Faculty Lounge) and Maari Suorsa (Charleston Music Hall), along with HRN’s own Hannah Fordin. Lindsay, Nayda, and Maari share their experiences navigating the challenges of being a parent while working in the hospitality industry. This hilarious and vulnerable conversation illuminates the importance of community support, taking time off, and having a laugh when times get tough.
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In keeping with the theme of wellness for HRN’s final day broadcasting from Charleston Wine + Food, Harry Rosenblum of Feast Yr Ears sat down with fitness gurus and partners in both business and life, Alan Shaw and Trinity Wheeler. Founded in 2018, their fast growing gym brings people together to move. With backgrounds in theater, Alan and Trinity bring great music and a strong sense of community to their classes. They also host their own podcastRhapsody Radio, which can be found on Apple Podcasts and Spotify.
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To kick off a day of programming that focused on building a sustainable lifestyle and finding balance in the hospitality industry, HRN’s Kat Johnson and Hannah Fordin led a conversation with Steve Palmer and our very own Shari Bayer who hosts All In The Industry. In addition to being the driving force behind Indigo Road Hospitality and leading a restaurant empire across the Southeast, Steve Palmer is also the co-founder of Ben’s Friends. Ben’s Friends is the food and beverage industry support group offering hope, fellowship, and a path forward to professionals who struggle with substance abuse and addiction. On this episode, we explore how every facet of the hospitality industry can work together to better support folks struggling with addiction and other mental health challenges, making the industry stronger and healthier for all involved.
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Eli Sussman, host of The Line, sat down with Barbecue royalty Amy Mills. The daughter of celebrated pitmaster, Mike Mills, Amy shares the story of how she became the industry's go-to girl for all things barbecue. She runs the family business, 17th Street Barbecue in Murphysboro Illinois, alongside her father. Amy is the recipient of the Barbecue Heroine prize and runs OnCue Consulting, the only barbecue business consultancy in the world.
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Harry Rosenblum, host of Feast Yr Ears connected with fellow knife-enthusiast, Quintin Middleton. Based in Saint Stephen, SC, Quintin is a bladesmith who has been producing artisan knives since 2003 at Middleton Made Knives. He and Harry discuss the art and technique of really great knives.
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Eli Sussman, host of The Line connected with Louisville, KY based chef, Ming Pu. They explored Ming’s personal history, moving with his family from Taiwan to British Columbia before eventually settling in Louisville. Executive Chef and Partner at 502 Bar & Bistro, Ming brings global flavors to his menu. In this interview, he shares exciting news about next steps in his culinary career.
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Sam Benrubi and Ryan Zepaltas had a conversation over a bottle of wine at Charleston Wine + Food. Ryan Zepaltas is the Winemaker and General Manager at Copain Wines, while also producing his own label, Zepaltas Wines. They taste and talk about California wine in all its glory.
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For the third year in a row, Sam Benrubi, host of The Grape Nation, caught up with our friends from Charleston’s Graft Wine Shop & Wine Bar. Femi Oyediran and Miles White bring great music, great wine, and great people together at Graft and for this segment, they sat down with Sam to discuss the last year and sip on some delicious wine.
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Sam Benrubi, host of The Grape Nation spoke with Nicole Marchesi of Far Niente. She began at the vineyard as an enologist in 2005 and was soon promoted to assistant winemaker. Four years later became the fourth winemaker in Far Niente’s 30-year history.
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Shari Bayer, host of All In The Industry spoke with celebrated chef, Mike Lata of Charleston’s FIG. They explored Lata’s evolution as a chef, how to keep the menu fresh and exciting in a restaurant that has become an institution, and the importance of promoting and advocating for your team.
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Charleston Grill is an institution, but the man behind this restaurant’s iconic status is none other than General Manager, Mickey Bakst. In addition to being a stalwart advocate for the art of fine dining, Bakst is the co-founder of Ben’s Friends. Ben’s Friends is the food and beverage industry support group offering hope, fellowship, and a path forward to professionals who struggle with substance abuse and addiction. Bakst speaks about his commitment to making the hospitality industry stronger by offering support to industry professionals coping with these issues and to building a nation-wide support system for the people who devote their lives to hospitality.
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Friend of the network, Christa Cotton of El Guapo Bitters sat down with Hannah Fordin and Kat Johnson to discuss her New Orleans based company. Cotton shared insights into expanding production, growing distribution, and building a narrative on social media that tells the real story of owning a small business.
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For this roundtable, we brought together Matt and Ted Lee (The Lee Brothers) with HRN’s Kat Johnson, Hannah Fordin, and Eli Sussman. Using The Lee Brothers’ most recent book, Hot Box as a jumping off point, the conversation explores the often unseen world of catering and the struggle and artistry of the catering profession.
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Hannah Fordin, Kat Johnson, and Eli Sussman chatted with The Cocktail Bandits -- AKA, Johnny Caldwell and Taneka Reaves. With a passion for cocktails and the flavors of Charleston, The Cocktail Bandits have built a strong presence in their city’s beverage landscape and beyond by sharing their passion and knowledge on all things booze. Strong advocates for women of color in the beverage world, Caldwell and Reaves offer both style and substance to the cocktail conversation and bring the flavors of the Gullah Geechee culture to the maintstream drinker.
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Harry Rosenblum, host of Feast Yr Ears sat down with Whitney Otawka of the Greyfield Inn on Cumberland Island Georgia, and author of The Saltwater Table: Recipes from the Coastal South. They explored Otawka’s journey, from appearing on Top Chef to collaborating with Linton Hopkins, Dan Barber, Thomas Keller and others. With a baby on the way, Otawka also shared how her perspective and challenges as a chef have changed since becoming pregnant and the sensory disruptions she’s faced in the kitchen.
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Harry Rosenblum, host of Feast Yr Ears spoke with John Coleman, Chef de Cuisine of Parcel 32 in Charleston. Over thirteen years in Charleston, Coleman worked across the city’s restaurant scene as a sous chef at Chubby Fish, 492 King, Craftsmen Kitchen and Tap House, Legends, and handled the rotating stations at Edmund’s Oast before establishing his position at Parcel 32.
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Sam Benrubi, host of The Grape Nation was joined once again by Eric Asimov, Wine Critic for The New York Times. This year, they discussed the impact of climate change on the wine industry and asked the question - what wine should we be drinking? The answer, it turns out, is that navigating the wine market isn’t as intimidating as you might think. Rather than worrying about what the hottest wine is, consumers can shop for a wine that suits their palate and the occasion.
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Eli Sussman, host of The Line spoke with Sara Bradley, chef and proprietor of Freight House and runner-up on Season 16 of Top Chef, which was largely filmed in Kentucky. Based in Paducah Kentucky, Bradley honed her skills working with Michelin star chefs John Fraser (at New York’s Dovetail), as well as David Posey and Paul Kahan (Blackbird, Chicago). After seeing an opportunity in her native Paduca, she returned to her roots to open a restaurant of her very own.
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Husband and wife duo, Ben and Kate Towill, sat down with Jenny Goodman, co-host of Opening Soon. The Towills are the creative force behind the Charleston design firm, Basic Projects and a beautiful restaurant called Basic Kitchen. They discuss collaboration, design, and the importance of a strong team in building a successful restaurant.
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This episode is all about bubbles! Sam Benrubi, host of The Grape Nation sat down with NYC based Champagne mogul Ariel Arce (Air’s Champagne Parlor, Niche Niche, Tokyo Record Bar), sommelier and brand ambassador Philippe André (Charles Heidsieck), and Champagne sales expert Christian Holthausen (Champagne AR Lenoble). Sam’s guests popped bottles and shared Champagne expertise.
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Jenny Goodman, co-host of Opening Soon, chatted with barbeque legend, Rodney Scott. With restaurants in both Birmingham, Alabama, and Charleston, South Carolina, Scott is no stranger to the joys and challenges of opening a business. He and Jenny talk about scaling a restaurant business, his location coming to Atlanta, and much more.
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Tagging in on guest-hosting duties is Steven Satterfield, the chef/owner of Miller Union in Atlanta. He sits down with Andrew Knowlton, editor at large of Bon Appétit and partner in the Mighty Union, a hospitality management company with properties in Austin (The Carpenter), San Antonio (Veramendi), and Honolulu (Wo Fat).
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Eli Sussman spoke with brothers and business partners, John and Federico Castellucci. The Castellucci Hospitality Group is behind Atlanta’s The Iberian Pig, Bar Mercado, Sugo Kitchen, Recess, Double Zero, and Cooks & Soldiers. Their conversation covered the challenges and joys of working with family, maintaining consistency and quality in multiple restaurants at once, and leadership in the restaurant world.
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For the first of HRN’s live interviews at the Culinary Village at Charleston Wine + Food, Eli Sussman sits down with Kaley Laird, executive pastry chef of Rhubarb, The Rhu, and Benne on Eagle in Asheville, North Carolina. They discuss her career path from the Culinary Institute of America in New York to Bouchon Bakery in California and how she uses her own dietary restrictions as inspiration to create dairy-free and gluten-free pastries.
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Recorded live at Brooklyn Botanic Garden during Plant-O-Rama: Lessons in Built Ecology by Rebecca McMackin. The director of horticulture at Brooklyn Bridge Park, offers ecological strategies and management techniques for attracting birds, bees, and beneficial wildlife to gardens we design and maintain, based on her hands-on urban park experiences.
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Recorded live at Brooklyn Botanic Garden during Plant-O-Rama: Tree Jazz by Bill Logan. Planting trees is one of the best ways to mitigate climate change, but we need to stop treating trees as furniture and decoration and think about them as living beings (whos) rather than things (whats).
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Hannah finishes up the day’s interviews with a dessert course of cheese talk. Mary Tuthill is a member of the Vermont Cheese Council, one of less than 1,000 Certified Cheese Professionals in the U.S., and the product curator at Taste Place. They delve into terroir, history, and how to train a great cheese monger.
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Kat Johnson and Hannah Fordin catch up with Claire Alsup, a former HRN intern and the current director of business development at Yolélé Foods, a company with a mission to introduce West African ingredients to a broader audience and create opportunity for smallholder farmers. Halley Crane, another HRN conversation sits down with them too. They exchange thoughts on ancient grains, regenerative farming practices, and the food scene in the Bay Area.
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Patricia King, the executive director of the California Olive Oil Council is joined by her marketing manager, Wendy Winters. Together they discuss what the COOC seal means, the role of guilds in empowering small farmers, and whether olive oil has terroir.
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Jeff Pillet-Shore sits down to talk with Hannah Fordin and Luke Schmueker of Shacksbury Cider. Jeff shares his expertise in defining the Allagash brand and enlightens listeners as to what Belgian beer brewed in Maine tastes like, as well as what makes it special. He also discusses the company’s sustainability campaign and its charitable partners who help maintain its status as a B Corporation.
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Emily Pearson and Patrick Martins of The Main Course O.G. host several guests for a discussion about moving the good food movement forward through diversity, building greater systems of support for farmers, and balancing tradition and innovation. Hear from Sarah Weiner the executive director of the Good Food Foundation; Chris Eley, the owner of Indianapolis restaurant, Smoking Goose; Cristina Salas-Porras and Lee Hudson of Hudson Ranch; and Sana Javeri Kadri, the founder of spicy company, Diaspora Co.. Emily and Patrick ask each guest one signature question: What would they serve Prince Harry and Meghan Markle upon their arrival in Canada.
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Hannah Fordin interviews David Yourd of Philosophy Foods and Sam Suchoff of Lady Edison. David co-founded Philosophy Foods to help small producers who were creating superior products but didn’t have the means to effectively promote themselves. Now he works with several business owners including Sam Suchoff, who produces the Good Food award-winning Lady Edison Extra Fancy Country Ham. They provide insight into the wholesale specialty food market, the role distributors play, and how a food brand can stand out.
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Hannah chats with Adam Chinchiolo of the Far West Cider Company. They are also joined by Caitlin Braam of Caitlin Braam Creative and Luke Schmuecker of Shacksbury Cider. Adam shares stories from his upbringing growing apples and cherries in the San Joaquin Valley to opening his taproom.
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Hannah Fordin sits down with Beatrice Uighi and Mariangela Montanari. Beatrice started Gustiamo 20 plus years ago in The Bronx with the goal of introducing New Yorkers to “real” Italian food. Mariangela lives in Modena, Italy and works in La Cà dal Nôn, the vinegar factory her family has owned for generations. She is among very few balsamic vinegar producers who owns the grapes from which she makes her products. Together they talk about excellent ingredients and Italian culinary history.
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Heritage Radio Network is bringing you the full, unedited ceremony of the 10th Good Food Awards recorded at the Herbst Theater in San Francisco on January 17, 2020.
The evening’s speakers in order of appearance were as follows:
Opening Remarks
Dolores Huerta, United Farm Workers
Keynote Speaker (Introduced by Alice Waters)
Michael Pollan
Greg Johnsman, Geechie Boy Mill
Briana Warner, Atlantic Sea Farms
Mario Esparza, The PB Love Company
Emily Boynton, Fiddlehead Farms
Lorenza Passetti, Volpi Salami
Master of Ceremonies
Sam Mogannam, Bi-Rite Family of Businesses
Closing Remarks:
Sarah Weiner, Executive Director of the Good Food Foundation
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HRN’s Katy Keiffer and Lisa Held are joined by food media all stars Kate Cox of The New Food Economy and Tom Philpott and Maddie Oatman of Mother Jones. They talked about their highlights from the Young Farmers Conference and share stories from the heart of the food world.
The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.
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Lisa Held spoke with three farmers from three different parts of the country about forging your own path and experimenting with crops.
David Bohlen is the owner of Bohlen Family Farms in Florissant, Missouri. He is working with seed savers to and plant breeders to cultivate the best produce his region has to offer.
Jovan Sage is the founder of Sage’s Larder, where she uses edible plants for medicinal purposes, she and is also a part of the team at Gilliard Farms which is an African American Georgia Centennially organic farm. She shared stories about growing in a tropical climate and building community through food.
Germaine Jenkins is the Chief Farm Officer at Fresh Future Farm in North Charleston, South Carolina. Her community farm makes delicious produce once plentiful in the region, like bananas, available to city dwellers. She spoke about the importance of urban farms to supplying fresh nutritious produce to residents of urban food deserts.
The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.
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In this episode, Katy Keiffer sat down with Caitlin Arnold who is the National Chapter Manager at the Young Farmers Coalition. They spoke about the work that the Coalition does to empower farmers and connect them with useful resources to strengthen their businesses and ease the burden that Student Loan debt can have on the new generation of American farmers.
The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.
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Lisa Held spoke with Ariana Taylor-Stanley is the co-owner of Here We Are Farm in Trumansburg, NY. Their conversation focused on the resources available to young farmers through advocacy groups like the National Association of Sustainable Agriculture and the young Farmers Coalition.
The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.
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Katy Keiffer sits down with Anthony Myint, food industry veteran and founder of ZeroFoodprint about that organizations work with restaurants and their diners to invest in soil health in an effort to take powerful climate solution. Together with the state of California, ZeroFoodprint is enlisting those who eat to help revitalize our soil by contributing one percent of the cost of their meal to support carbon farming.
The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.
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In this episode, Lisa Held speaks with Connor Stedman and Christine Su. Stedman is an ecological designer at the regenerative design consultancy, Terra Genesis International. His areas of expertise include agroecology and carbon farming. Su is similarly rooted in the worlds of carbon farming and regenerative agriculture. As the CEO and co-founder of PastureMap, she is the brains behind the company’s regenerative grazing practices. The three discuss climate change issues and the impact that data and agro economics will have on the future of carbon farming.
The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.
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This talk was recorded by Heritage Radio Network as a part of RAW Wine NYC 2019's Speakers' Corner - with Iago Bitarishvili (Iago’s Winery) and Taylor Parsons (WholeCluster)
Does shape matter? Why? Is there terroir in clay? What about the beeswax used to seal the pores of the clay? How do the grapes move differently during fermentation in a qvevri because of the shape? Are qvevri the most “neutral” vessel you can use or does it impart an “otherness” to the wine? AND, how on earth do you keep those porous vessels clean? Ah, the questions that run through our head when contemplating wines made in qvevri.
Join iconic Georgian winemaker, Iago Bitarishvilli while Taylor Parsons (who has been traveling to Georgia for the last four years, tasting and assessing every wine he can get his hands on) peppers Iago with these questions that both uphold and challenge myths of qvevri wines. We will be walking through a flight that includes a Rkatsiteli aged in qvevri for 12 years.
Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.
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This talk was recorded by Heritage Radio Network as a part of RAW Wine NYC 2019's Speakers' Corner - with Stephanie and Eduard Tscheppe-Eselböck (Gut Oggau), Matthias Hager & Johannes Zillinger, in conversation with Amanda Smeltz (Estela and Cafe Altro Paradiso)
Get to grips with the fundamentals of this Austrian farming philosophy that has, over the last century, literally taken the wine world by storm, helping vines thrive and flourish, producing wines of intense vibrancy and purity. But what is Biodynamics really about? How does it work? Where did it come from? Why was it needed and, most of all, why is it still relevant today? Explore this fascinating world with the guidance of some of Austria’s foremost biodynamic growers and makers.
Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.
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This talk was recorded by Heritage Radio Network as a part of RAW Wine NYC 2019's Speakers' Corner -with Lorenzo Corino, in conversation with Sam Benrubi (Heritage Radio Network). A talk-tasting.
Lorenzo is the epitome of a (living!) Legend – extremely knowledgeable, he creates wines of immense beauty (in fact his bottles have achieved cult status in the Far East), while also managing to be humble and generous to boot. He has given his life to viticulture and winemaking, and his wines are testament to his skill and love of the vine. He is a 6th generation winemaker from a family of natural wine producers in Costigliole d’Asti, and although he manages the family vineyard, has devoted most of his adult life to agronomical research. He has authored & co-authored more than 90 technical and scientific publications on viticulture, authored a book entitled The Essence of Wine and Natural Viticulture and has even developed the Metodo Corino™ – a patented, clean farming methodology that is all about getting to grips with the fundamental value of soil capital (which he developed alongside Antonella Manuli of La Maliosa, a vineyard in Tuscany that Lorenzo has consulted for since its inception). He also happens to produce some of the purest and most profound examples of Nebbiolo and Barbera around. Join him for a look back at his life in wine, exploring what he has learned along the way and tasting the evolution of his work through a selection of 8 vintages, including a taste of an exceptionally rare bottle – a completely natural Barbera from 1967!
Featured wines include:
- Barbera ‘Bricco’ 1967
- Barla 1996
- Barla 1997
- Barla 2003
- Barla 2011 (late harvest)
- Centin 2003
- Centin 2007
- Centin 2009
Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.
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This talk was recorded by Heritage Radio Network as a part of RAW Wine NYC 2019's Speakers' Corner - with Saša Radikon (Radikon), Stanko’s son, in conversation with Sam Benrubi (Heritage Radio Network). A talk-tasting.
After a eureka moment in 1995 when he decided to macerate his ribolla grapes on their skins (to reproduce his grandfather’s methodology), Stanko Radikon never looked back. So pleased was he with the results that his entire production followed suit in 1997. He lost customers, was shunned and vilified by many in the trade who denigrated his methods, only in time to become one of the world Kingpins of Orange Wine. In fact, he is perhaps the man who has had the most profound influence on completely natural orange winemaking anywhere. His wines were always farmed cleanly, experienced no temperature control, no addition of sulphites (or any other winemaking aids or additives), and were only ever released after years of maturation (the estate’s current release is 2014, for example). Although he passed away unexpectedly on 11 September 2016, his son Saša took up the mantle. Join Saša to learn more about his father’s legacy and explore a unique collection of back vintages by Stanko, including a wine from his 1995 vintage!
Featured wines include:
- Oslavje 1995
- Oslavje 1997
- Oslavje Fuori dal Tempo 2001
- Ribolla 1999
- Ribolla 2003
- Ribolla 2004
- Merlot20 1997
- Merlot 2000
Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.
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This talk was recorded by Heritage Radio Network as a part of RAW Wine NYC 2019's Speakers' Corner - with Lewis Dickson (La Cruz de Comal), Deirdre Heekin (La Garagista Farm & Winery) & Ryan Stirm (Stirm Wine Company) in conversation with Alice Feiring (The Feiring Line)
Hybrid grapes are on the verge of shedding their vile reputation. We’re not just talking acceptance, we’re talking praise, praise for their ease of farming, flavor and potential vineyard savior status in the age of climate change. In part this new dawning for these grapes is a direct response to work done with them in the world of natural wine.
However, we use the word hybrid, but do we really know what they are? Are they franken clones as so many believe them to be? Naturally occurring or well, something else? Will your beloved Burgundy pinot noir one day be planted to Black Spanish? Will the new Trousseau be Marquette? Come and geek out about this, learn the truth and taste some beautiful examples that, we bet, will stun you.
Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.
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This talk was recorded by Heritage Radio Network as a part of RAW Wine NYC 2019's Speakers' Corner - with Megan Bell (Margins Wine), Alex Pomerantz (Subject to Change), Chad Hardesty (Hardesty Cellars) & Cole Thomas (Madson Wines), in conversation with Chloe Sorvino (Forbes Magazine)
From hidden startup costs to inventory management, young winemakers talk about the challenges of going solo, and the business lessons learned along the way.
About Chloe Sorvino:
Chloe Sorvino is the staff writer at Forbes Magazine who leads all coverage of food, drink and agriculture, from secret billionaire suppliers behind our food system and publicly traded CPG companies to natural foods startups and the fast-changing ag tech landscape. She heads up the 30 Under 30 Food and Drink list, as well as the Forbes Ag Tech Summits franchise. Her reporting for Forbes has brought her to In-N-Out Burger’s secret test kitchen, drought-ridden farms in California’s Central Valley, a billionaire-owned slaughterhouse in Omaha and even a chocolate croissant factory designed like a medieval castle in Northern France. Her work has been featured in the Financial Times and NPR, among others.
Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.
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This talk was recorded by Heritage Radio Network as a part of RAW Wine NYC 2019's Speakers' Corner - with Ilaria Bellotti (Cascina degli Ulivi), Stefano’s daughter, in conversation with Alessandro Trezza (Have & Meyer). A talk-tasting.
Ask anyone in the natural wine world and they will probably know of the celebrated contadino, Stefano Bellotti. He started making wine in earnest back in 1977 at the age of 18, with the help of an elderly neighbour in Piedmont who showed him how to make wine traditionally – which of course meant naturally. Over the years he grew his 1 hectare of vines into a poly-cultural, self-sufficient haven where he bred animals, grew vegetables, harvested honey, made bread, cheese and of course wine. It became a model of the closed-loop farm – a piece of paradise in the now urban Novi Ligure. A biodynamicist since the early 80s, Stefano was known for his frankness (which occasionally saw him going head-to-head with the Italian authorities), for his welcoming nature, for heading up the grower association Renaissance des Appellations in Italy, for his delicious, wholesome produce, and of course for his incredibly complex, long-lived, upfront, no nonsense, authentic wines. He sadly passed away in September 2018 but is succeeded by his daughter Ilaria who has taken over the reins at the farm. Join us for an exceptional comparative tasting of Stefano’s wines, featuring 4 pairs of vintages past, each a decade apart, and learn more about the life of this extraordinary man.
This tasting will feature the following wines:
- Filagnotti 2002 vs 2012
- Montemarino 1998 vs 2008
- Nibio 2001 vs 2011
- Barbera Mounbè 1996 vs 2006
Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.
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This talk was recorded by Heritage Radio Network as a part of RAW Wine NYC 2019's Speakers' Corner - with Martina Celi (Costadilà), who worked alongside Ernesto for years, in conversation with Megan Krigbaum (PUNCH).
One of the pioneers of natural Prosecco, Ernesto Cattel became a posterboy for artisanal winemaking in a region whose international success in the early 2000s saw both the vineyard and cellar become industrialised. As the demand for Prosecco grew internationally, growers abandoned their old hillside vineyards in favour of the easily mechanisable, easily sprayable, high-yielding valley floors. In 2005, Ernesto and a group of friends decided to do just the opposite, buying up parcels in the pre-Alpine foothills of Treviso. What followed was the development of a polycultural ideal that was as much about growing plants and nurturing livestock as it was about making delicious wine. Ernesto adopted biodynamics (one of the first to do so in the region) and went on to become one of the most strident advocates not only for clean farming but also of traditional Prosecco col fondo (‘sur lie’), whose international revival is in no small part thanks to him. So next time you enjoy a glass of cloudy Prosecco, take a moment to raise your glass to this force of passion and love who sadly passed away in the summer of 2018 at just 54 years of age. Join us for a look back at his life through a collection of 8 of his wines, and learn more about what made Ernesto just so unique.
Wines being featured:
- 450 slm 2017
- Ultracosta (Ernesto Magnum)
- Màt 2010
- Ombretta Agricola 2017
- Ratto 2006
- Móz 2017
Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.
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Patrick Martins and Emily Pearson traveled to the Carolina Meat Conference hosted by NC Choices in Charlotte, North Carolina on October 7, 2019 for a live recording of The Main Course OG. Guests for The Weekly Grill include: Donna Moore, CEO Piedmont Custom Meats; Greg Collier, Owner of The Yolk Cafe and Executive Chef at Loft & Cellar; Jeremiah Jones, President of the NC Natural Hog Growers Association; Sam Suchoff, Owner of Lady Edison Meats & The Pig Restaurant; and Steven Goff, Executive Chef/Co-Owner AUX Bar and Blind Pig.
Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.
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HRN wraps up a great weekend at Feast Portland with a special episode of HRN Happy Hour. Caity Moseman Wadler, Hannah Fordin and the rest of the HRN team invite Nate Collier, Le Creuset’s Director of Marketing and Communications, and The Nightwood Society’s Michelle Battista and Kati Reardon to talk Le Creuset colors and festival highlights over delicious bowls of Salt & Straw ice cream.
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Portland native, Kelly Cox is the creator, director, and host of PBS Food’s The Original Fare, which is now in its fifth season. She spoke with Dana Cowin, host of Speaking Broadly about her “food adventure show” and what led her to a life of trekking, foraging, and reporting from all across the world.
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Dana Cowin, host of Speaking Broadly, interviews Tyler Malek, the co-founder of Salt & Straw ice cream. Tyler’s journey into the food world took even him by surprise. They chat about franchising, flavor development and, of course, Feast.
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Brad Mayer is the Senior Vice President of Marketing for Precept Wine, the largest privately held wine producer in the Pacific West. Listen in as he and Mike Hewitt, host of Recruit. Retain. Relax., sip some delicious wine, and discuss some of the company’s exciting new ventures.
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HRN’s Executive Director Caity Moseman Wadler interviews Dan Peterson, the founder of Ferment Brewing in Hood River, Oregon. The two discuss their shared love of science, Vermont and really good beer.
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Dana Frank has worked as a cook, pastry chef, busser and sommelier and written a beautiful booked called Wine Food. But she really discovered her dream job when she decided to open Bar Norman and spread the word about natural wine. She talks to Dana Cowin, host of Speaking Broadly, about her career.
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Guest host and HRN Hall of Fame inductee Elias Cairo speaks to Eric Nelson, Matt Vicedomini, and Earl Ninsom, the trio behind EEM, about their path to collaborating on one of the hottest new restaurants in Portland. Elias Cairo is the founder of Olympia Provisions, Oregon’s first USDA-approved salumeria, established in 2009
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Acclaimed DC chef Kwame Onwuachi is the author of the acclaimed memoir Notes from a Young Black Chef and a former Top Chef contestant. He sits down with HRN’s Hannah Fordin and Mike Hewitt, host of Recruit. Retain. Relax., to talk about the evolution of his career and the ins and outs of running Kath and Kin, his popular Afro-Caribbean restaurant.
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Naomi Pomeroy the chef and owner of Beast, one of Portland’s hottest restaurants, must be getting used to accolades. She’s received best chef nods from Food & Wine and Bon Appetit and been included on Oprah’s Top 10 Women on the Rise list. Marie Claire magazine even called her the next Alice Waters. Naomi talks with Dana Cowin, host of Speaking Broadly, about the secrets to her success, and two passion projects outside of her restaurant.
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Michelle might be a frontrunner for the position of busiest woman in Portland. She is the co-founder of The Nightwood Society, a private dining space that serves as a hub for creative women in Portland’s food scene, hosting events, tastings, and makers markets. Her newest venture is consulting with Burgerville, a chain with close ties to the Pacific Northwest that is currently partnering with Battista and her business partner, Kati Reardon, to procure product from and promote regenerative farming practices. Michelle spoke with Dana Cowin, host of Speaking Broadly, about her various projects.
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Emily Elyse Miller knows a thing or two about the most important meal of the day. She is the author of BREAKFAST: the Cookbook and hosts pop-up breakfasts around NYC with her project, BreakfastClub. Emily sat down with HRN’s Liza Hamm and Le Creuset’s Director of Marketing and Communications, Nate Collier to talk about the most important meal of the day and her journey to becoming a leader in AM dining.
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Reem Kassis decided to write her first cookbook, The Palestinian Table, while she was on maternity leave from her job at an NGO. She had never cooked professionally, but she knew that she wanted to preserve her Palestinian culinary heritage and share it with her children and the rest of the world. She spoke with HRN’s Hannah Fordin about tracing human history through recipes, finding her voice as an author, and explore Reem’s favorite flavors of the Levant.
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Maya Lovelace has brought elevated Appalachian cuisine to the Pacific Northwest with her celebrated restaurante Yonder and Mae. Maya spoke with Alex McCrery, host of Opening Soon about growing from pop-ups and supper clubs to owning two restaurants, fundraising on Kickstarter, and learning to love the food she grew up with in North Carolina.
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In 2017, Megan Sanchez grew her successful Portland torta truck into a brick and mortar restaurant. Combining the Mexican flavors and Egyptian hospitality of her heritage, her inviting and carefully curated restaurant, Güero is a Portland destination for delicious Mexican sandwiches or tortas. She spoke with HRN’s Hannah Fordin about creating the perfect dining atmosphere, curating rainy lunchtime playlists, scaling up her business, and bringing mezze style dining to Mexican cuisine.
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Gaby Dalkin is an LA based food blogger and author of two books, Absolutely Avocados and What’s Gaby Cooking: Everyday California Food. Gaby spoke with HRN’s Caity Moseman Wadler along with Le Creuset’s Director of Marketing and Communications, Nate Collier about building her successful blog, the beauty and color of California cooking, and teased her forthcoming book.
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We wrap up our coverage of Slow Food Nations 2019 with an HRN Hall of Famer, Pierre Thaim! Pierre is the most widely recognized authority on African food in the United States. Born and raised in Senegal, Pierre came to the U.S.A. to attend college, but pursued a career in the restaurant industry instead, working his way up from busboy to chef. He has opened of two of his own restaurants in New York City and has written two critically acclaimed cookbooks, Yolélé! Recipes from the Heart of Senegal and Senegal. He is also the co-founder of Yolélé Foods, a company that specializes in African superfoods, and promotes the super-grain Fonio to help transform societies in Africa.
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Colleen Sundlie is the creator of “Date Lady”, a distributor of whole dates, date sugar and a wide range of date based syrups and spreads. Kat Johnson got to ask Colleen about her date history, why she first started selling them, her products and the different varieties of dates that exist.
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Hannah Fordin got to chat with beekeeper Jennifer Holmes, the founder of Hani Honey Company about how she first fell in love with honey bees, the different varieties of honey in florida, her fight against the “‘cides,” (pesticides, herbicides, etc.) and finding new ways to interact with bees. Plus, Hannah learns how in the world one ships bees! #PlantOneForPollinators
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Two women who know the ins-and-outs of the Colorado food scene sat down with Hannah Fordin to talk about their participation in Slow Food Nations.
Sarah Palki is the Senior Marketing Manager Community Engagement and Events at Whole Foods Market for the Denver area. She talks about the sourcing standards of Whole Foods, and getting to work with incredible producers like Hearst Ranch.
Lentine Alexis is the Culinary Director of Cured Boulder, a small shop focused on preserving a personal connection to food. Cured offers cheeses, charcuterie, wine, beer, catering, a café, and grocery items. Lentine talks about her forthcoming cookbook, written for active appetites and whole-foods enthusiasts, that will be published in the spring of 2021 with Roost Books/Random House.
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HRN’s Caity Moseman Wadler was lucky enough to sit down with Krista Roberts, the director of Slow Food Denver; Kristen Essig, the Chef and owner of NOLA’s Coquette; and Alice Waters, the Chef, author, food activist, and owner of Berkeley California’s Chez Panisse. Together, they discussed the value that Slow Food Nations presents, confronting the climate crisis with food and how we can combat our fast food culture in schools, restaurants and at home.
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For a special on-the-road episode of HRN Happy Hour, we welcome Urvashi Rangan, the Chief Science Advisor to the Grace Communications Foundation where she works on a wide range of communication and messaging initiatives on sustainable food issues. We talk toxicology, regenerative ag, creative communications strategies (like FoodPrint), and what needs to be done to fix our Land Grant Universities. When this interview is over, you’ll be as captivated with Urvashi as we are!
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During an eventful day at the Slow Food Nations Leader Summit, Dana Cowin and Danielle Nierenberg found a quiet spot to chat about Dani’s work as the President of Food Tank, which she co-founded in 2013 with Bernard Pollack. The 501(c)(3) nonprofit organization is focused on building a global community for safe, healthy, nourished eaters. Food Tank is a global convener, research organization, and non-biased creator of original research impacting the food system.
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Hannah Fordin sits down for a bi-lingual conversation with Antonio Starita and Pasquale Cozzolino – two experienced piazzolos from Naples who served up wood-fired pizzas for hungry crowds at Slow Food Nations in Denver. What's the secret to a perfect Naples style pizza? How to make hundreds of pizzas in one day? Is it really necessary to throw your pizza dough up in the air to make that perfect thin crust?
Photo via Slow Food Nations
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We have an incredibly special bilingual interview featuring Arden Lewis, the Executive Chef of Comal Heritage Food Incubator; Erika Rojas, one of the graduates of the program; and Fatima Prieto, Erika’s daughter. Arden, who just relocated from Brooklyn, talks about Comal’s mission, while Erika and Fatima talk about their newly launched business Prieto’s Catering.
Comal Heritage Food Incubator is a social enterprise created by Focus Points Family Resource Center. It is a multi-purpose, shared food space that offers lunch, catering services and cultural activities. The food served at Comal shares traditional and authentic recipes from families in its community with the greater Denver community. Besides serving a variety of delicious cuisines (Mexican, Syrian, and Ethiopian), Comal is a kitchen incubator that teaches aspiring immigrant and refugee women chefs and entrepreneurs a variety of technical and culinary skills, as well as how to launch their own businesses. The model of “learning while earning” creates opportunities for these women to increase their income while also participating in intercultural exchanges with the surrounding community.
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Hannah Fordin sat down with Chris Starkus, a farmer and the Executive Chef at Urban Farmer in Denver. In addition to their collection of tableside dishes, creative approach when working with whole ingredients, and diverse selection of steaks, Chris shares a bit about what makes Urban Farmer such an interesting restaurant and the excitement that comes with managing a menu dictating by what's happening in the field.
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After his second cooking demo at Slow Food Nations (his first was partially rained-out), Chef Kevin Mitchell sat down with Kat Johnson to talk about food of the African Diaspora, the new project on Southern cuisine he’s working on with Dr. David Shields, and why we still need more African-American representation in culinary schools, restaurants, and food media.
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Wendy Lu McGill, the Founder and CEO of Rocky Mountain Micro Ranch, Colorado’s first and only edible insect farm and David George Gordon, the ‘godfather’ of insect cuisine and author of Eat-a-Bug Cookbook (+19 other titles) got together with HRN’s Kat Johnson and Hannah Fordin to munch on some mealworms (molitos) talk about how the two of them first got into eating insects, the health benefits of doing so, and how they hope to bring the practice into the American mainstream. Bug appetit!
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Alon Shaya is the co-founder (along with his wife, Emily) of Pomegranate Hospitality, the restaurant Saba, located in New Orleans, and Denver’s Safta. He’s also the Author of Shaya: An Odyssey of Food, My Journey Back to Israel. Alon sat down with HRN’s Kat Johnson to discuss his book, his restaurants, the impact of his mentor and high school home-ec teacher, why leaving the Besh Restaurant Group was really a blessing, and the food that excites him right now. Plus Alon shares some of the things he’s been cooking at home on the Big Green Egg.
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He’s one of our favorite people to spend time with at food festivals across the country! Steven Satterfield joins us to talk about Miller Union’s ten year anniversary, coming up this November. He shares some of the restaurant’s “greatest hits” – dishes that have stayed on the menu for nearly a decade. He also shares a status update on Slow Food Nations’ Zero Waste Dinner, where he and a group of talented chefs rescue all of the unused food from the weekend and turn it into a magnificent feast.
Photo by Sara Brito.
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Kate Cox, Editor at The New Food Economy, is the special guest host of this episode. Kate spoke with Grant McCargo, Meriwether Hardie, and Lilly Hancock from Bio-Logical Capital. They discuss regenerative agriculture and the work that goes into investing in agriculture and improving the systems in place to support growers along every step of the food production pipeline as well as the burden of America’s focus on commodity agriculture.
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Kat Johnson spoke with Rudy Arredondo and Michael Marsh about agricultural policy and how they work together in our nation’s capital to advocate for farm workers and employers.
Rudy Arredondo is the President and CEO of the National Latino Farmers & Ranchers Trade Association, represents the interests of Latino small farmers and ranchers nationally in Washington, D.C., organizing and dealing with policy, legislation and regulatory issues. Michael Marsh is the President and CEO of the National Council of Agricultural Employers (NCAE). Michael, Rudy, and Kat discuss immigration and agriculture as well as the divide between rural and urban America.
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Speaking Broadly Host Dana Cowin and her special co-host, Ellen Bennett of Hedley & Bennett, sat down with Denver based chef, Dana Rodriguez, to hear her origin story – from growing up in Mexico and learning to cook early in life – to launching her own restaurants including Supermega Bien and Work & Class. Chef Rodriguez was trained in computer science before deciding to change her focus to cooking.
Ellen Bennett is the founder of kitchenware brand, Hedley & Bennett, and is a beloved regular on HRN. She and Chef Rodriguez share Mexican heritage and swap anecdotes about the importance of dishwashers in restaurant kitchens, machismo, and enjoy a special bilingual portion of the conversation.
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Paul Willis is the Founding Hog Farmer at Niman Ranch. He and Caity Moseman Wadler discuss his journey as a fourth generation Iowa hog farmer who became a game changer in the sustainable meat market. They also explore the importance of agricultural issues in rural elections, the ecological impact of industrial agriculture on our waterways, and the importance of supporting young farmers. Earlier this year, Paul Willis was inducted into the Heritage Radio Network Hall of Fame for his work improving our food system and his passionate work making humane and environmentally friendly pork accessible to consumers.
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The Slow Food Leader Summit kicked off with a wide-ranging conversation on the festival’s theme: Where Tradition Meets Innovation. Dana Cowin, host of Speaking Broadly on HRN, moderated the panel. Alice Waters shared the latest developments in school supported agriculture and the push to bring free and healthy school lunches to every child in California. Ron Finley, the ”gangsta gardener” challenged the room full of Slow Food leaders, and Paolo Di Croce spoke about the organization’s global initiatives.
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This episode of HRN On Tour brings you inside Good Food Mercantile in Brooklyn, New York.
Ethan Frisch got to talk to Curt Alpelter of Vermont's own Runamok Maple about creating a national brand around an underutilized product, a general overview of their products and sugaring and syruping process and what sets Runamok apart from other maple companies besides being the makers of one of “Oprah's Favorite Things”
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This episode of HRN On Tour brings you three interviews from Good Food Mercantile in Brooklyn, New York. These four makers are bringing innovative ideas and creative perspectives to traditional and ingredients and materials.
Hannah Fordin sat down with Heidi Barr, the creator of The Kitchen Garden Series and some beautiful products to talk about how she started out as a costume designer while making linen kitchen products on the side, why linen is such a great textile because of its surprising antimicrobial properties and ideal fit as kitchen and garden product as well as the necessary mindset change when it comes to artisan handmade products and profit margins.
What started out as a small, one acre organic vegetable farm has now grown into a 50 acre farm and hot sauce/salsa production center. Caroline Pam and Tim Wilcox of the Kitchen Garden Farm spoke to HRN about growing their business and how they capturing the flavors and freshness of the vegetables they grow by fermentation smoking to create some truly delicious products.
Hannah Fordin sat down with the founders of Firefly Farms; Mike Koch and Pablo Solanet to talk a bit about their award winning products, how they learned to make cheese and the mistakes that came with, the positives of running both the manufacturing and retail components of a business as well as why they love the Good Food Mercantile!
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This episode of HRN On Tour brings you four interviews from Good Food Mercantile in Brooklyn, New York. These four makers are bringing innovative ideas and creative perspectives to traditional and ingredients.
DRAM Apothecary is a flavor and CBD infused sparkling water brand based out of Salida Colorado. Oscar Simone spoke with co-founder Shae Whitney to hear about their products, hands on operation and use of real plant based flavorings as opposed to the commonly misnomered “natural flavorings”.
Morsinah Katimin is the creator of Sarjen Inc., A San Francisco based, Indonesian inspired line of naturally healing Jamu drinks and delicious Sambal hot sauces. She sat down with Oscar Simone to talk a bit about the flavors and ingredients in these products which can be traced back to Indonesian and South East Asian traditions as well as their centuries-old medicinal history.
Natasha Bailey is the director of marketing and sales at The Green Dirt Farm, a small sheep milk cheese maker focused on creating the highest possible quality of product by valuing every step of production from the dirt, the grass, the sheep, the milk and finally: the cheese.
After Donna Moodie's restaurant's plantain chips received so much love from their customers, Donna Moodie decided it was time to start sharing her crunchy, tasty and naturally gluten free snack with the rest of the world. Oscar Simone got to chat with Donna about how Ms. Marjorie’s Steel Drum Plantains continues to operate out of the restaurant with a familial team and thoughtfulness when it comes to packaging and presentation, as well as some darn good plantain chips.
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This episode of HRN On Tour brings you inside Good Food Mercantile in Brooklyn, New York.
Hannah Fordin chatted it up with friend of the network; Charles Wekselbaum of Charlito’s Cocina to talk about his training and working to prove himself while embracing failure, his process of testing and creating new (award winning) products and the art of controlled spoilage that naturally comes along with making cured meats.
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This episode of HRN On Tour brings you inside Good Food Mercantile in Brooklyn, New York.
Hannah Fordin got to sit down with longtime friends of HRN, Sue Conley and Maureen Cunnie of Cowgirl Creamery to talk a bit about the company's history as a producer, distributor and retailer of cheese, their brand new products, their ideal cheese spreads and why while there are many incredible emerging cheese makers, many of them are struggling to stay in business.
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This episode of HRN On Tour brings you inside Good Food Mercantile in Brooklyn, New York.
Hannah Fordin got to chat with Josh Rogers, the founder of Heritage Seaweed and Cup of Sea about his previous career as a food writer and how he got into the seaweed game, what it’s like to be on the frontlines of an essentially untouched industry, the simplicity of seaweed farming and using education as a marketing tool.
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Ethan Frisch of Why Food? sat down with Ari Miller the creator and chef at South Philadelphia restaurant, Musi to talk a bit about relationship cuisine, using the lesser loved ingredients and Ari’s own path from journalism to food and how the two careers have had more overlap than one might think.
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This episode of HRN On Tour brings you inside Good Food Mercantile in Brooklyn, New York.
Ellen Lee Allen, the senior marketing manager at ACME smoked fish sat down with Ethan Frisch to discuss the history and longevity of a 4th generation family owned fish smoking company, how they keep such a historic company alive and up with the trends, the processes behind their smoked fish products, the distinction between lox and smoked salmon and a brand new candied salmon product.
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This episode of HRN On Tour brings you inside Good Food Mercantile in Brooklyn, New York.
Hannah Fordin was lucky enough to sit down with not one but two Italian food experts and importers. Beatrice Uighi of Gustiamo and Rolando Beramendi of Manicaretti brought Hannah some special, lesser known ingredients to taste and insight to share on some of the challenges of their businesses, new products that have been exciting them and their perspective on American consumers whose curiosity can be credited in a way for keeping traditional italian ingredients alive and in demand.
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Naomi Mobed is a banker by training but today she creates delightful chutneys and complex preserves. She sat down with Ethan Frisch to chat about her ingredients and flavors, starting the company on a dare, fighting back against the ‘ethnic’ classification and the value of taking it slow when it comes to releasing products.
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Welcome to Cheeselandia! You won't find this special place on any map, but the spirit is based on the tenacity, ingenuity, and creativity of Wisconsin's cheese industry. For one night only, Cheeselandia popped up in Brooklyn, bringing together cheesemakers, cheesemongers, and enthusiasts to enjoy a magnificent collection of Wisconsin's finest cheeses, partake in guided pairings, and style their own cheeseboards for that instagrammable moment. Elena Santogade, host of Cutting the Curd on HRN, and Caity Moseman Wadler, HRN's Executive Director sat down with some of the evening's guests and the team that brought Cheeselandia to life for this special episode.
Guests include Jillian Loyas and Lisa Griffin (Cheeselandia Mongers), Lauren Dykes (Shuman Cheese), Gino Church (Brains on Fire), Suzanne Fanning (Wisconsin Cheese), Lauren Mosness (ABC Beer Company), and Marissa Mullen (@thatcheeseplate).
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The Queen City is changing right before our eyes, and the culinary community is leading the charge. HRN’s Caity Moseman Wadler and Kat Johnson sit down for a roundtable discussion about the exciting direction of Charlotte’s foodscape with Kris Reid, the Executive Director of the Piedmont Culinary Guild; Bruce Moffett, the founder of Moffett Restaurant Group; Ashley Boyd of 300 East; and Greg Collier of Uptown Yolk.
The group talks about the unique community that is fostered through the Piedmont Culinary Guild, an invitation-only organization that connects the Food Chain in the Piedmont region of North and South Carolina. The PCG strengthens the local chef and culinary community by sharing resources, educating consumers, and establishing regional recognition.
They also share insights on the evolving palate of the city and predictions for the future – from the rise of neighborhood restaurants and the city’s growing food truck scene – to the exciting new produce options at local farmers markets and ability to express the seasons through restaurant menus.
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Kat Johnson and Caity Moseman Wadler join Chef Shai Fargian for lunch and a discussion on how Yafo Kitchen is changing the fast casual game in Charlotte. Now on his third location, Fargian continues to push boundaries. His menu features Israeli street food staples with a rotating seasonal menu. Everything is made in house – from falafel, hummus, and pita – to 48-hour braised lamb and the brand new amba chicken salad.
Yafo Kitchen won over the city of Charlotte, inspiring hot takes that it could be the “next Chipotle.” We can believe it. Fargian is not only a gifted chef, he’s also got a background in the military and a degree in supply chain management. These skills serve him well. His days paratrooping taught him to always smile, especially in stressful situations (like jumping from a plane). Smiling calms your whole body down and makes you able to work through tough situations. He shares this advice with his staff.
As Yafo Kitchen continues to grow (Fargian is aiming to open a few more locations soon), he has to put his logistical experience into play. Since all of Yafo’s food is super-seasonal and always made fresh, that means sourcing large quantities of local produce – way more than farmers are used to growing and selling to just one restaurant.
In this wide-ranging conversation, Fargian reflects on Yafo Kitchen’s journey so far and looks towards a bright future for the restaurant group.
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We met Henry Jones two years ago at the first International Symposium on Bread in 2017. Back then, he was making a name for himself as the head baker at Butcher & Bee in Charleston, SC. He’d initially joined the team to work under the head baker, Joe Shea, who left a few months into Jones’ tenure. Jones was named his successor (at only 22 years old) and quickly caught the attention of Glenn Roberts of Anson Mills.
We sit down with Jones two years after first meeting at the third annual symposium. He’s now working with Roberts and Kay Rentschler developing recipes for the Anson Mills website. We talk about working with some of the more unusual Anson Mills products and his transition to writing recipes aimed at home bakers.
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We take a break from sourdoughs and sprouted grains to talk about a very different category of bread: cornbread! Mark Kelly, PR and Advertising Manager of Lodge Cast Iron joins us to talk about the storied history of the family-owned company and the National Cornbread Festival they helped found in 1996.
Lodge Cast Iron was founded in 1896 when Joseph Lodge and his wife settled in South Pittsburg, Tennessee and opened their first foundry. South Pittsburg is nestled alongside the Cumberland Plateau of the Appalachian Mountains, and today has a population of about 3,300 people. Mark talks about the tight-knit community that’s instrumental to the success of Lodge’s American-made cast iron.
Lodge has been on the cutting edge of technology for its entire history. In 1950, they converted the foundry from a hand-pour operation to an automated molding process (a rare upgrade for the time). This led to safer and more efficient manufacturing and helped keep up with increasing demand.
The replacement of coal-fired cupola furnaces with an electro-magnetic induction melting system in 1992 earned a Tennessee Governor’s Award for Excellence in Hazardous Waste Reduction.
They changed the game once again in 2002, with the introduction of pre-seasoned cookware, eliminating the hassle of its unseasoned counterparts. It was an industry first that has since become an industry standard.
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Ever wonder how scientists analyze the microbiome of human and animal guts, or of sourdough starters and other cultured foods? We take a deep dive into the purpose and methods of microbial ecology with Dr. Erin McKenny following her keynote presentation. Whether or not you’re a trained scientist, you’ll learn some fascinating details about human and microbial cultures from this discussion, and if you have a super sniffer, you may be inspired to become a ‘sourdough sommelier.’
Dr. Erin McKenney studies how microbial communities form over time and how they adapt to their environments. Over the past 8 years she has collected fecal samples from over 140 animals belonging to 15 species housed at 4 different zoos, to investigate the effects of host diet and lineage. More recently, she has expanded her research to sourdough and other fermented foods. Microbial cultures lie at the heart of human cultures, and fermented foods provide accessible systems for studying microbiology and nutrition without formal laboratory equipment. By combining citizen science and global collaborations, Erin brings research into the classroom to empower students of all ages.
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To understand how a two-day workshop can contain a controlled experiment on how sourdough starters affect outcomes of finished breads, we spoke to Guylaine Lacaze. She reveals details about our current scientific understanding of sourdough cultures, the sourdough library at Puratos, and the story of a very well-traveled levain named Vitus.
After a master’s degree in food science with a specialization in food microbiology, Guylaine Lacaze started to work on sourdough fermentations for Biofournil (French bakery), ENITIAAA (French master degree school) and Lallemand (yeast and bacteria starter producer). In 2003, she joined Puratos as the R&D engineer for the business unit in charge of the development of sourdoughs. Since 2007, Guylaine has been the R&D manager focusing on sourdough fermentation, new sourdough development, sensory analysis and nutrition related to sourdoughs.
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When we got word that a biscuit expert was in attendance at the International Symposium on Bread, we knew we needed to sit down for a conversation about flour, butter, and yeast! Karl Worley shares tips on making the perfect biscuit – one that can hold up when making the fried chicken sandwich that’s popular at his Nashville restaurant, Biscuit Love. He also shares some news about his forthcoming pizza restaurant and gives us a peek into the Local, Ancient, and Heirlooms Grains workshop at the On The Rise 3.
Chef Karl Worley grew up in the Southern Appalachian Mountains, where he learned to cook from his grandfather in Bristol, Tennessee. He received his culinary degree from Johnson & Wales University in 2010. After spending time in the kitchens of Rioja in Denver, he further developed his passion for sustainable agriculture and farm-to-table restaurants while working for the Coon Rock Farm in Hillsborough, NC. Through sourcing top quality seasonal ingredients, he is known for creating delicious dishes that honor the deep-rooted traditions of the South.
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To kick off our interviews at On the Rise 3, The International Symposium on Bread, Peter Reinhard sits down to talk about the evolution of “The Future of Bread.” This year, the symposium switched up the format to include three workshop tracks for participants:
- The Future of Bread Lies in Its Past: New Frontiers in Sourdough Microbiology
- Local, Ancient, and Heirloom Grains: The Farmer/Miller/Baker Connection in Baking with Landrace, Heirloom, Regionally Specific, and Polycrop Grains
- Good Bread is Good for You: Wellness and Healthfulness in the Future of Bread
Peter Reinhart is a baking instructor at Johnson & Wales University and the founder of the International Symposium on Bread. He was the co-founder of the legendary Brother Juniper's Bakery in Sonoma, California, and is the author of five books on bread baking, including Brother Juniper's Bread Book and the modern classic The Bread Baker's Apprentice, which was named cookbook of the year in 2002 by both the James Beard Foundation and the International Association of Culinary Professionals. He lives with his wife, Susan, in Charlotte, North Carolina.
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Dr. Erin McKenney gives an eye-opening talk about the latest results from the Citizens Science Sourdough Project, which seeks to understand the biology underlying the differences among starters and the changes (or lack of change) in starters through time. Erin and her team collected hundreds of starter samples from around the world and analyzed them to learn which yeasts and bacteria dominated the microbiomes. You can learn more about the results of the study at robdunnlab.com/projects/sourdough.
Dr. Erin McKenney studies how microbial communities form over time and how they adapt to their environments. Over the past 8 years she has collected fecal samples from over 140 animals belonging to 15 species housed at 4 different zoos, to investigate the effects of host diet and lineage. More recently, she has expanded her research to sourdough and other fermented foods. Microbial cultures lie at the heart of human cultures, and fermented foods provide accessible systems for studying microbiology and nutrition without formal laboratory equipment. By combining citizen science and global collaborations, Erin brings research into the classroom to empower students of all ages.
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In a podcast seminar where attendees learned how to block, script, record, and re-record, a podcast from lede to kicker, Michael Harlan Turkell, host of HeritageRadioNetwork.org's THE FOOD SEEN, and Annamaria Brezna, baker and owner of Dolina Cafe & Bakery in Santa Fe, NM, talk about how camp in the Poconos, American cake mixes, and a dash of felicity, lead her to find home in the Southwest, and back to her Slovakian heritage, serving poppy seed-studded strudels, tvaroh stuffed "kolaches", and orechovník French toast.
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A visit to Toyama, Japan, reveals a robust community of exceptionally talented chefs who cook in dramatically different styles and yet are united by a common love of hyper local ingredients. On this episode of Heritage on Tour, host Dana Cowin and translator Shima Pezeu talk about three extraordinary local chefs and meals. Oryouri Fujii’s chef, Hironori Fujii, is the son of a local fisherman. He holds swimming fish in a blue plastic tank behind the restaurant, ready to dispatch exactly 6 hours before cooking for optimal flavor and texture. Eiji Taniguchi, at one-star Michelin L'Evo, makes exquisite avante-garde meals from the forest that’s visible from his restaurant—including shabu shabu beaver. And lastly, Hozumi Tanaka at Himawari Shokudo brings a taste of Italy with a modern Italian bistro decorated with bottles of Sassicaia, and serving pasta such as luscious linguini with coriander and squid.
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Host Dana Cowin travels two hours west of Tokyo to Kasuisai, a world-famous zen temple, to experience Shojin style cooking at the source. Talking with temple chef Koganeyama Taigen, and watching him cook, Cowin learns the essential lessons of Zen Soto cuisine: the six tastes and the five techniques that need to be present in one meal. On this episode of Heritage on Tour, Cowin discusses the philosophy behind the meal with translator Shima Pezeu: cook with joy, cook with generosity, and cook with a big heart as if you were the mother of the ones for whom you are cooking.
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On this episode of Heritage on Tour, host Dana Cowin brings us to Kokura, on the island of Kyushu in southern Japan. Drawn by one chef and his intimate connection to the land and sea (within ten miles of his restaurant), Cowin gets a memorable taste of spring at restaurant Sato and talks through her favorite dishes with translator Shima Pezeu. Number one by far: blowfish tails, deep fried and served like Kentucky Fried Chicken. In last place: blowfish sperm sacks, sticky, milky white and hard to handle. Listen in for a tantalizing trip through mountain vegetables, live fish and more.
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The Columbia Gorge is emerging as the most interesting wine growing region in Washington State. Join Sam Benrubi of The Grape Nation as he speaks with Nate Ready, Hiyu Farms, James Mantone, Syncline Winery, and Chris Dowsett, Buty Winery. This second wave of winemakers are practicing permaculture, organics, and biodynamics, and are managing the microbiome using animals, natural forage, and being attuned to the needs of the vineyard.
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We talk to three of the best winemakers in Washington State, known for Bordeaux and Rhone varietals. Marty Clubb, L'Ecole, Alex Stewart, Quilceda Creek, and Greg Harrington, MS, Gramercy Cellars. Join Sam Benrubi of The Grape Nation for a discussion of the characteristics of the Walla Walla Valley, sustainability, climate change, canopy management, and experimentation with new grape varietals.
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Women continue to make an impact in Washington winemaking. Kay Simon, Proprietor of Chinook Wines was one of two women in the UC Davis winemaking program in 1976 and has made over 35 vintages in the state. Kerry Shiels earned an engineering degree at UC Davis, but decided to jump into the family wine business at Cote Bonneville. Join Sam Benrubi of The Grape Nation for a lively discussion about women in the wine industry and how the scene is changing. Learn about winemaking in Eastern Washington as these two multi-generational pioneers discuss balancing sustainability, best practices, with regional climatic and geographic variation, and explore elegance and restraint in their wines. We taste a Cote Bonneville '18 Cab Franc Rose and a '17 Chinook Sauvignon Blanc.
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From her start in kitchens as a dishwasher at age sixteen, chef Jessica Gamble has risen in the ranks of Atlanta’s restaurant scene becoming the first female Chef De Cuisine ever hired by Rathbun Restaurant. She is currently the Chef de Cuisine at KR Steakhouse, which focuses on Italian Food, local and seasonal products, and prime steak. Chef Gamble and host Eli Sussman spoke about the significance of starting from the bottom in restaurants and the restorative chicken bone broth she prepared at the Springer Mountain Farm campfire to wrap up Charleston Wine + Food.
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Richard Jones is the executive chef at Green Door Gourmet, a 350-acre farm and agritourism destination in Nashville. He works to develop recipes to help Green Door CSA members better utilize produce, and to further the education and encouragement of community-supported agriculture in the Middle Tennessee area. Chef Jones spoke with host Sam Benrubi at the Springer Mountain Farms campfire about the Australian influence (yes, he's an Aussie!) on the chicken dish he prepared at the festival.
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A graduate of the French Culinary Institute in New York and veteran of Blackberry Farms, Joe Cunningham is the chef at Knoxville’s French and Belgian-style Northshore Brasserie. His menu focuses on using local produce and ingredients from local farms to create classic dishes. Northshore is REAL Certified: Responsible Epicurean and Agricultural Leadership, a certification focuses on “holistic nutrition and environmental stewardship”. Sam Benrubi met up with chef Cunningham over the campfire to talk about what he’s cooking up in Charleston.
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Paul Verica is the chef and owner of The Stanley in Charlotte, which is housed in a building built in 1937 in the heart of the Stanleyville neighborhood. The restaurant features custom millwork, pressed tin ceilings, and other historic elements. Chef Verica works closely with local farms and farmers, whose ingredients serve as the driving influence behind his menus. Host Eli Sussman joined Paul Verica at the Springer Mountain Farms campfire to chat about what he’s cooking up on the grill and what’s happening in Charlotte.
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Thomas Marlow is the Executive Chef of the award winning Mimosa Grill in Uptown Charlotte, NC. Consistently named one of Charlotte's best restaurants since 1995, Mimosa Grill features global cuisine with a unique southern twist. Most recently since taking the reins, Marlow has led the restaurant to Visit Charlotte’s 2015 Restaurant of the year and Food Service Magazine’s Top 100 Independent Restaurants in America in 2015. He joins Harry Rosenblum next to the Sea Island Forge for “Campfire Confessionals” to discuss his upbringing in Rochester, NY and the its legendary street food “Garbage Plate.”
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On this edition of Springer Mountain Farm’s “Campfire Confessionals”, host Harry Rosenblum spoke with Drew McDonald. Drew is the owner and chef of The Plaid Apron in Knoxville Tennessee. He has worked in kitchens like Blackberry Farm, Huka Lodge in New Zealand, and Hermitage Hotel and Capitol Grill in Nashville. Drew and his wife Bonni opened The Plaid Apron in 2011 and describe their food philosophy as, “farmer, restaurant, mouth.”
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Jason Jimenez is the executive chef at Kitchen Six in Decatur, Georgia. After culinary school at Johnson & Wales in Charlotte, he moved back home to Atlanta where he worked at several restaurants including Canoe, Local Three, and Muss & Turner’s. Jason and his wife Jamie started a private chef and catering company, Homespun, in 2012. Chef Jason chatted with host Eli Sussman over the Springer Mountain Farms campfire at Charleston Wine + Food.
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A competitor on Chopped in 2015, Daniel Doyle is the chef-owner of Poogan’s Porch in Charleston, a restaurant that sources meat, produce, and grains from the surrounding area. Doyle is Virginia native and frequent featured chef at the James Beard House in NYC, he spoke with Sam Benrubi at Charleston Wine + Food about what makes Charleston unique in the southern food landscape.
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Greg Collier is the chef at Uptown Yolk, a breakfast restaurant at 7th Street Public Market in Uptown Charlotte that he co-owns with is wife Subrina. Collier is among the founders of Soul Food Sessions, a Charlotte-based group of African American chefs and mixologists working to bring diversity to the hospitality industry. Chef Greg spoke with host Harry Rosenblum at the Springer Mountain Farm’s campfire, about what he’s got cooking at Charleston Wine + Food.
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We’re feeling ever-so-slightly French on our last show of Charleston Wine + Food 2019, as we welcome two of the men behind Tiny Lou’s, a fabulous new bistro in Atlanta’s Hotel Clermont: Steve Palmer (owner, Indigo Road) and Jeb Aldrich (chef, Tiny Lou’s).
We also welcome Gillian Zettler, the incomparable Executive Director of Charleston Wine + Food to discuss festival highlights, the importance of diversity in the food space, and Steve’s project Ben’s Friends that hosted a festival after-party to create a safe space for those working in the hospitality industry who struggle with substance abuse.
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Sam Benrubi, host of The Grape Nation chatted over a nice glass of bubbly with the owners of two of Charleston’s most exciting wine bars. Femi Oyediran and Miles White co-own Graft, which is marking the first anniversary of its opening this festival week. Graft is both a wine store and bar that’s a popular hangout and accessible place to shop. Matt Turnstall’s Stems & Skins was a 2019 James Beard Award Semi-Finalist for Outstanding Wine Program and he is an industry veteran serving the delicious pours, charcuterie, and cheese.
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Phil Rosenthal has had one of the most fascinating careers a writer can have, from creating the beloved show Everybody Loves Raymond to writing speeches for President Clinton. These days, he’s focused on creating connections through food and travel. Phil sat down with Nate Collier and Eli Sussman to talk about his show Somebody Feed Phil and what he’s learned in the process of making it.
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Jovan Sage and Matthew Raiford co-own and operate The Farmer and the Larder, which in 2016 was featured in Garden & Gun as one of the South’s most exciting new restaurants. Together they are bringing traditional farming practices and products to the table while exploring shared foodways and culture. These two spoke with Eli Sussman about getting back to their culinary roots and were joined by special surprise guest, chef Kevin Mitchell who spoke about his experience teaching the next generation of chefs.
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It wouldn’t be Charleston Wine + Food without getting a chance to catch up with our friend and celebrated chef, Steven Satterfield of Miller Union in Atlanta. Steven is a food festival veteran. In this episode he talks about how national events like CHSWFF and Slow Food Nations can be opportunities for chefs to market their restaurants, network with other chefs and farmers, and get inspiration to take back home. Plus, they’re just a whole lot of fun!
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Matt Jamie is the founder of Bourbon Barrel Foods, America’s only soy sauce microbrewery. He taught himself the art of soy sauce brewing by researching online, followed by many hours of trial and error. The final result is our Bluegrass Soy Sauce, inspired by Kentucky’s nickname, “The Bluegrass State.”
In 2018, Matt told his story through his love of cuisine in his cookbook, Eat Your Bourbon. Matt and Harry Rosenblum, one of HRN’s resident fermentation experts, taste and discuss Bourbon Barrel Foods’ innovative approach to traditional ingredients.
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Host Kat Johnson continues her exploration of historic Southern ingredients and traditions at Charleston Wine + Food this year with a compelling conversation about Jimmy Red Corn. Distillers Ann Marshall and Scott Blackwell of High Wire Distilling Co. weigh in on using this variety to create a bourbon unlike anything you’ve ever tasted. They journeyed through Oaxaca with Glenn Roberts of Anson Mills to trace the origins of Jimmy Red Corn, and the three share highlights of that recent trip.
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This episode is about all things cast iron, the most beloved – and sometimes feared – cooking surface out there! Steve Schoettle of Sea Island Forge and Dennis Powell of Butter Pat Industries chat with Harry Rosenblum about the history and new wave of cast iron production, from stovetop to grill.
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For our biggest and best episode of HRN Happy Hour yet, the HRN crew was joined by Harry Rosenblum (host of Feast Yr Ears), celebrity chef Maneet Chauhan, pastry genius Cynthia Wong, and culinary innovator Vik Patel. Plus, surprise drop in guests Eli Sussman, chef Todd Richards, and many more friends came by the tent to celebrate Harry’s birthday.
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On this episode we’re talkin' color and design in the kitchen! Cooking and eating is a multi-sensory experience and colorful tools can enhance both sides of the process. Harry Rosenblum and Caity Moseman Wadler talk welcome two brands that epitomize artful design and innovative use of color: Le Creuset and Hedley and Bennett. Nate Collier, Director of Marketing at Le Creuset and Ellen Bennett, founder of Hedley and Bennett explore the richness of colorful cooking accessories.
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Tiffani Thiessen his a household name from her days on Beverly Hills 90210 and Saved by the Bell, but her passion for cooking is what brings her to Charleston Wine + Food. She and Harry Rosenblum chatted about Dinner at Tiffani's, now in its second season as well as her new book of accessible family focused recipes, Pull Up A Chair.
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There are few people who fully embody the food culture of Charleston more than Matt and Ted Lee (The Lee Bros.) and Robert Stehling (Hominy Grill). They talk to Kat Johnson about a recent demo they collaborated on during the Southeastern Wildlife Exposition featuring shad roe, a seasonal low country delicacy. They also share other insights into ‘wild foods’ of South Carolina from sheepshead to rosemary.
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Eli Sussman spoke with Bob Cook, a fellow Michigan native, about his Charleston restaurant Edmund’s Oast and its singular concept of brewery meets seasonally focused fare. Bob has been in the restaurant industry for over twenty years and through Edmund’s Oast, he is engaged with an array of philanthropic causes.
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Sam Benrubi of The Grape Nation welcomes four wine all-stars for conversations about the state of grapes at Charleston Wine + Food. First up, Jean Trimbach of Maison Trimbach shares his love of riesling and explains the meaning of “Trimbach style.” Then, Paul Chevalier of Château D'Esclans joins Sam to discuss champagne and rosé production in the South of France. Eric Asimov of the New York Times joins us for the second year in a row at Charleston to share his recent recommendations. Finally, André Heuston Mack, sommelier and winemaker wraps up Sam’s Charleston Wine + Food coverage with a wide-ranging conversation on the business of wine.
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Kat Johnson sits down with Chef David Bancroft of Acre and Bow & Arrow to talk about their shared love of all things Auburn, Alabama (where his restaurants are located). David talks about the impact of the recent tornadoes in Lee County and what his two restaurants are doing to feed first responders and those affected. They also dive into David’s family farming history, smoked catfish and much more. Bancroft was a 2016, 2017 and 2018 semifinalist for the James Beard Foundation’s “Best Chef: South” award and winner of Food Network’s “Iron Chef Showdown” competition.
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Don’t go bakin’ my heart! We couldn’t if we tried. This special episode of HRN Happy Hour recorded in the Le Creuset podcast studio at Charleston Wine + Food is a real pastry party. Kat, Caity, and Hannah are joined by Brian Hart Hoffman (EIC Bake From Scratch), Claudia Martinez (Pastry Chef, Tiny Lou’s), Angela Garbacz (Pastry Chef, Goldenrod Pastries), Ann Marshall (Co-Founder, High Wire Distilling), and Nate Collier (Director of Marketing Communications and Culinary, Le Creuset). The group discusses baking with savory flavors, spirits, and other unique ingredients that give pastry more dimension. Nate also shares some insights into why Le Creuset has the perfect baking ware for beginners and experts alike.
The show wraps up with some trivia by Kat and Nate with the theme “Don’t Go Bakin’ My Heart!”
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Hannah Fordin talks to Louise Van Winkle Breen (co-founder, Pappy & Company) and Carrie Morey (founder, Callie’s Biscuits) about their new collaboration: the Bourbon Maple Biscuit. The also share stories of how family has shaped their businesses. Carrie named her company for her mother, who taught Carrie how to make her now famous biscuits and pimento cheese. Louise launched Pappy & Company with her sisters (they’re triplets), to expand the the Van Winkle legacy into apparel, home wares, gifts and more.
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Harry Rosenblum sits down with the incredible Tina L. Singleton. She is the founder and CEO of Transformation Table LLC, a mission-based company that hosts intimate dinners among strangers in diverse community members' homes to share a meal and break down the barriers, prejudices, and stereotypes that often prevent genuine human connection. Created in 2016 in response to the massacre at Mother Emanuel church in Charleston, Transformation Table has been featured in various publications including Organic Life Magazine, Edible Charleston, and the Post and Courier. She lives on James Island.
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Jenny Dorsey, host of HRN’s Why Food? sits down with three incredible lady restaurateurs to discuss leadership, business, and hospitality.
Natalie Freihon is the managing partner of The Fat Radish and Silkstone Hospitality, where she oversees all restaurant and catering operations.
Niki Russ Federman was pretty much born in a herring barrel, with a sharp knife in her hand and a penchant for caviar. Today, along with her cousin Josh Russ Tupper, she owns and runs Russ & Daughters, Russ & Daughters Cafe, Russ & Daughters Bagels & Bakery, Russ & Daughters at the Jewish Museum, and Russ & Daughters at the Brooklyn Navy Yard (2018).
Karalee Fallert of Taco Boy has been the driving force behind many of the city’s most popular restaurants for more than a decade. She’s known as one of the most prolific and progressive restaurateurs in Charleston.
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The Sussmans (Max and Eli) sit down with The Fox Bros (Justin and Jonathan) for a interview full of brotherly love. Eli is the host of The Line on HRN, and he owns Samesa with his brother, Max.
Growing up in Texas, pitmasters and twin brothers Jonathan and Justin Fox were inspired by the open sky, the Texas heat and the Southwestern spice. Though not professionally trained, the identical twin brothers developed an early passion for cooking, testing recipes on family and friends.
After their conversation, we challenge the Sussmans and Fox Bros to a game, to see which brothers know each other the best!
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Five women in food podcasting convene to talk about their passion projects at Charleston Wine + Food. Kat Johnson and Caity Moseman Wadler are joined by Melissa Hall (co-host of Gravy), Lindsay Collins (host/creator of Effin B Radio), and Kathryn Budig (co-host of Free Cookies). They discuss finding a voice, the process of building an episode, and collaboration in podcasting. In honor of International Women’s Day, they shout out inspiring women in their lives.
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Long days at Charleston Wine + Food call for great coffee! Caity Moseman Wadler and Hannah Fordin sit down with Michael Mai (Arabica Soda) and Chloe Davis King (Counter Culture Coffee) to learn more about their unique beverages. They’re also joined by Nate Collier of Le Creuset, who supplies the perfect mugs for sipping both hot and cold coffee drinks!
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Pastry Chef Katy Keefe sits down with Eli Sussman to chart her journey in pastry, which begins in her family kitchen in Milwaukee, Wisconsin. She studied Hospitality Management at the University of Mississippi (on a full scholarship for volleyball), then studied pastry arts at the CIA and spent time in the kitchens of Daniel, Jean-Georges, Mast Brothers, and Dominique Ansel Bakery in New York. Keefe joined the team at McCrady’s in Charleston in 2015.
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Sam Benrubi kicks off our Charleston Wine + Food 2019 coverage on Friday, March 8th. In celebration of International Women’s Day, he welcomes three inspiring women in wine: Gillian Sciaretta of Wine Spectator, Morgan Calcote of FIG, and Laura Brennan Bissell of INCONNU. They cover a wide range of topics – from writing and tasting, to service and hospitality, to winemaking and viticulture.
Morgan Calcote is general manager and director of wine at FIG. She started as a server, and was promoted to GM in 2014.
Gillian Sciaretta joined Wine Spectator's Tasting Department in January of 2012. Since 2014 she has been the lead taster for the wine regions of Languedoc-Roussillon, Beaujolais, and Southwest France, and in 2016, she became the lead taster for the table wines of Portugal.
INCONNU, by Laura Brennan Bissell, is a one-woman project making low intervention wines from ethically farmed grapes that are delicious, accessible, and focused.
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Stephen Satterfield is a self proclaimed “Origin Forager,” food writer, multimedia producer, and founder of Whetstone Magazine. Before his career in media, he was social entrepreneur, advocating for wine as a catalyst for economic development for black and indigenous wine workers in South Africa’s Western Cape.
He sits down with Kat Johnson to talk about his days as a sommelier, and how his love for wine still permeates his work with Whetstone, which is now growing into a full-fledged media company. One of his new projects, Wild Grapes, is a short film that follows Stephen as he visits Georgia (the country), the birthplace of winemaking. They also discuss some of the stories in the latest issue of Whetstone Magazine – from poppy seeds in Puerto Rico to the 'meroir' of seaweed varieties.
This wide-ranging conversations touches on the many aspects of Stephen's work in the food media world – he's also written for Esquire, Wall Street Journal, SF Chronicle, NY Magazine, and several other notable magazines and newspapers. Kat makes sure to get the scoop on Stephen's piece for Esquire about Rhum Agricole, which he predicts will be the next big thing in spirits.
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Kat Johnson sits down with Lex Scala and Johnny Angeles to discuss the rapid evolution of mobile food in the San Francisco Bay Area.
Lex Scala is the Head of Events of Off the Grid, a platform that unlocks the value of under-utilized spaces through curated food and event design services. What began with one market in the Fort Mason Center, has now grown to 15 Bay Area locations, including over 60 events routinely serving more than 100,000 people weekly. They recently released a mobile food report to track the trends and reveal insights in the industry.
Off the Grid also provides a incubator-type space for "dabblers." Dabblers are passionate home cooks and would-be small business owners who view their mobile food venture as a controlled experiment on the open market, an added source of income, or perhaps even a creative outlet from their nine-to-five.
Johnny Angeles is the co-founder of Lobsterdamus, a mobile food business serving a beloved family recipe: mesquite-grilled lobster. After success at NY's Smorgasburg last season, Lobsterdamus is participating at Off the Grid markets for the first time in 2019. Johnny shares his passion for lobster and explains why he's chosen to keep his business mobile and forgo expansion to brick & mortar.
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Patrick Martins and Emily Pearson take the Main Course O.G. on the road to the Good Food Mercantile in San Francisco. They welcome ten guests in rapid succession – with one burning question on their minds: "What dish should the Duchess of Sussex prepare for all of the UK as a culinary olive branch to her critics?" Tune in for answers from Nico Wisler, Nick Pallone, Allison Block, Debra Dickerson, Steven Rosenberg, Sarah Mosbacher, Laura DeOliveria, Medline Theis, Daniel Sklaar, and Cesare Casella!
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Photo via Genevieve.
Some of the people that have been a part of the Good Food movement from the very beginning join us to talk about where the organization started and where it's going next (2020 is the 10 Year Anniversary of the Good Food Foundation).
Brian Kenny of Hearst Ranch kicks us off with his hot take of the Good Food Mercantile and speaks to the importance of passion in building a small food business, but also the strategies involved with pricing your product effectively and reaching economies of scale.
We're thrilled to welcome long-time supporters of HRN, the women behind Cowgirl Creamery! Sue Conley, Amanda Parker, and Peggy Smith sit down to reflect on the early days of Good Food and talk about the growth of their cheese-making business, which is favorite among many in the Bay Area.
Finally, we host a conversation between Louisa Conrad of Big Picture Farm (a small goat dairy in Southern Vermont that makes goats' milk caramels) and Luke Schmueker of Shacksbury Cider. Louisa talks about the unique ethos of Big Picture Farm, such as the reason why their goats live in their family units for their full lifespan, why they chose to self-distribute their caramels, and what's in store for visitors to the farm!
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This episode of HRN On Tour brings you four conversations from the Good Food Mercantile in San Francisco.
First up, Sas Stewart of Stonecutter Spirits talks to Luke Schmueker of Shacksbury Cider about producing delicious beverages, opening tasting rooms, and building brands in Vermont. Then, two bitters experts – Christa Cotton of El Guapo Bitters and Raymond Snead of Cocktailpunk – talk about the inspiration behind their businesses' names, how to navigate expansion (including securing bank loans), and their Good Food Award-winning flavors.
Elias and Michelle Cairo dive into the nitty-gritty of building their restaurant and charcuterie company, Olympia Provisions. This brother and sister duo share secrets of creating a family businesses, why winning awards like the Good Food Awards matter, and how to sustain success.
Finally, Caity Moseman Wadler sits down with Michael Dwork of VerTerra, a company that supplies sustainable, compostable dinnerware made from 100% renewable resources. (HRN uses Verterra at our annual gala!) Michael talks about his journey from finance school to India, where he observed a local woman making palm leaf plates. From there, he set up sourcing and production to get VerTerra off the ground, and has been innovating in the green dinnerware space ever since.
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Our first dispatch from the Good Food Mercantile of 2019 includes interviews with Beatrice Ughi (Gustiamo), Rolando Beramendi (Manicaretti Imports), Dave Yourd (Regalis Foods), Luke Schmueker (Shacksbury), Suresh Pillai and Carrie Dashow (Atina Foods), and Ethan Frisch (Burlap & Barrel and host of Why Food?). All of these professionals use their platforms to promote the global exchange of food and ideas – from anchovies and caviar, to turmeric and black urfa chili. They put in long hours and hard work to preserve global food cultures and help eaters discover their new favorite ingredient or delicacy!
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The Good Food Awards took place on Friday, January 11th, 2019 at the Herbst Theatre in San Francisco. It was a celebration in truly good food – the kind that brings people together and builds strong, healthy communities. Speakers included Carlo Petrini (translated from Italian by Patrick Martins), Jessica B. Harris, Sarah Weiner, and more. Listen in to hear the winners for beer, charcuterie, cheese, chocolate, cider, coffee, confections, elixirs, fix, honey, oils, pantry, pickles, preserves, snacks, and spirits.
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Soleil Ho is the newly minted restaurant critic for the San Francisco Chronicle – making her one of the youngest in her field, and perhaps the first millennial restaurant critic for a major US publication. While pondering her newfound position (she might be the only millennial actually capable of killing Applebee's), Soleil is more focused on a more practical task: finding an apartment and making the move to the Bay Area. She sat down with Caity Moseman Wadler and Kat Johnson of HRN to talk about how she's planning to take on the Bay Area's food scene once she hits the ground running at the Chronicle.
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HRN On Tour was recording live at the James Beard House for a special evening highlighting the culinary history of Christmas in Charleston.
The Poogan's Porch team, led by Chef Daniel Doyle and beverage director Brad Ball, transported the warm spirit of a Lowcountry Christmas to the Big Apple. We snagged a few moments to pull Daniel off the line just before the dinner. He spoke to us about working with Nathalie Dupree to research historical dishes in preparation for the dinner, as well as what a James Beard dinner means to him and his team.
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Well into a highly successful academic, scientific and public policy career, Dr. Marion Nestle led the way to the development and launch of the country’s first comprehensive Food Studies Program. This game-changing accomplishment has spawned numerous programs, studies, scholars, collections, careers, books, and other efforts, forever broadening and deepening the way we look at, talk about, study and experience food in America.
Join us for a lively discussion as Caity Moseman Wadler, Executive Director of Heritage Radio Network, interviews Dr. Nestle about her impact on the world of food policy and nutrition, including her nine (soon to be 10!) published books, and her views on the current food system.
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Explore the gray areas of fermentation: the intersection of cider, wine and beer. Co-Ferment was a tasting and panel discussion led by Jordan Werner Barry and Daniel Pucci that focused on the ways that these seemingly different beverages overlap—production methods, farming, flavor, culture, and the language we use to talk about them. We assembled an all-star panel to leads us down this wild path of natural fermentation, where we learned and tasted the differences, and examined the similarities of the tipples we all know so well.
Panelists:
APPLES Vanessa Varjian - Blackduck Cidery, Finger Lakes, NY. The assistant cider maker to John Reynolds.
GRAPES Darek Trowbridge - Old World Winery, Sonoma, CA. A 4th Generation grape grower of forgotten and lost grapes. Darek will also be pouring his wines at the RAW Wine Fair.
GRAIN Lauren Grimm - Grimm Artisanal Ales, Bushwick, Brooklyn. A formerly Nomadic and now Bushwick/East Williamsburg-based brewer extraordinaire pushing the limits of expectation.
APPLES & GRAPES Krista Scruggs - Zafa Wines, Burlington, VT. A Vigneronne who farms and ferments grapes, forages and ferments apples, and sometimes ferments them together. Krista (and her vinous ciders) were featured on this year's Wine Enthusiast Top 40 Under 40 Tastemaker list.
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with Eduard Tscheppe & Stephanie Tscheppe-Eselböck (Gut Oggau) in conversation with Isabelle Legeron MW.
Famed for their family of faces, meet Steffi & Edi (the dynamic duo behind the bottles) as they share their inspiring, personal story of transformation from conventional vineyard to clean agriculture and finally into full natural-ness in the cellar. Explore this journey and its impact on taste through Theodora’s story with a tasting of 3 vintages that track her evolution.
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with Antonella Manuli (Fattoria La Maliosa)
The challenge of transparency is part of the natural wine mission and can only be achieved by measuring objective parameters. A key issue is the current problem of rising CO2 concentrations in the atmosphere, which must be addressed in the production of natural wine. CO2 emissions can be measured and are a key indicator of the sustainability of a product or winery practices at large. La Maliosa was the first biodynamic farm in Italy to measure its “carbon footprint” in collaboration with the University of Siena (Tuscany).
Join Antonella Manuli, the pioneering powerhouse behind La Maliosa, to find out why and how she decided to turn her farm not only carbon neutral but into a carbon sink, such that today it absorbs more CO2 than it creates. This talk will also feature a tasting of Antonella’s orange wine La Maliosa Bianco, based on the historical variety of Procanico, which Antonella is bringing over specially for the talk.
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with Rajat Parr (Domaine de la Côte), Ryan Stirm (Stirm Wine Co) and Tracey & Jared Brandt (Donkey & Goat). Hosted by Joe Campanale (host of IntheDrink and Owner/Wine Director of Fausto).
Unlike Europe where most producers are both growers & makers (they own their own vineyards and make their own wines), the US is full of producers (both large and small) who lease vines or buy in grapes. Join Heritage Radio Network’s Joe Campanale to hear the grape sourcing adventures and anecdotes of three Californian makers, who have each had to navigate this sometimes precarious world.
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with Deirdre Heekin (La Garagista Farm & Winery), Saša Radikon (Radikon) and Alberto Anguissola (Casè). Hosted by Simon J Woolf (The Morning Claret).
It’s often said that orange wine as a technique obscures both varietal and terroir characteristics. Simon J Woolf presents a panel discussion and tasting with Deidre Heekin, Saša Radikon and Alberto Anguissola where he hopes to persuade you that the exact opposite is the case.
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with Karl Sjöström (Fruktstereo), Todd Cavallo (Wild Arc Farm) and Polly Giragosian (Aaron Burr Cider). Hosted by Jordan Barry.
Cider—from production to consumption—is stuck in between grapes and grain. It is sold both in cans and in wine bottles, dive bars and wine shops. Styles range from hopped “IPCs” to naturally-fermented and orchard-based vinous ciders. But which industry is it more closely aligned with? How might cider overcome its sweet, beer-alternative image to highlight apple varieties, regionality, and terroir? This panel will address the production methods, market, styles, culture, and misconceptions of cider, exploring how producers are using its identity crisis to expand its appeal.
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Sam Benrubi of The Grape Nation in conversation with with RAW WINE™ founder Isabelle Legeron MW.
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with Géraud Bonnet (Ferme Apicole Desrochers D.), Emily Campeau (Candide) and Julie Audette (Le Vin dans les Voiles).
“A natural wine mecca”, “a capital ‘du bon vivant’”… you’d be forgiven for thinking Paris or even New York. Think again. Montréal is bursting at the seams with restaurants and bars dedicated to the stuff, and there’s a thriving local production scene too. Maybe it’s the abundance of wild food surrounding the city, or maybe its the French heritage, but what is sure is that the Montréalais are all about food and great produce. Join a sommelière, an importer and a mead maker to set off on a tasting adventure, exploring what quintessential Quebec is all about.
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with Beka Gotsadze (Gotsa Wines), Kim Engle & Debra Bermingham (Bloomer Creek Vineyard) & Manel Aviñó (Clos Lentiscus). Hosted by Sam Benrubi (The Grape Nation).
Pétillants naturels (meaning ‘natural sparklings’ in French) or Pet Nats as they are know for short are all the rage, and understandably so. Often delicious and highly quaffable, they are a very accessible bubble alternative to the likes of Champagne. But what exactly is a pet nat? Are they just fun, easy drinkers or capable of complexity, depth and even age? And is it a distinct thing or a generic term for natural bubbles? Hear from a collection of proper pet nat producers from Georgia, Spain and the USA, find out more about how their creations are grown and made and join them for a tutored tasting of the end result.
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Virginia Wine brought together some of the state's most exciting vintners to pour their wines in one of the most unique formats: speed dating! Lisa Held and Christine Sykes Lowe pull up a chair and spend seven minutes with each featured Virginia winemaker.
Winemakers include:
Matthew Meyer, The Williamsburg Winery
James Batterson, James River Cellars
Corry Craighill, Sunset Hills Vineyards
Mark Misch, Ingleside Winery
Michael Shaps, Michael Shaps Winery
Daniele Tessaro, Barboursville Vineyards
Doug Fabbioli, Fabbioli Cellars
Lee Hartman, Bluestone Vineyard
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Evrim Dogu is a baker in Richmond. In 2012, he and his sister Evin opened Sub Rosa Bakery, in Richmond’s Church Hill neighborhood. Evrim specializes in wood fired breads made from organic, regional, and heirloom varieties of wheat, corn, and rye. Lisa Held sits down with him to talk about his baking background, and find out how Evrim defines a ‘perfect’ bread.
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People love to throw around the term “rockstar chef,” but Cheetie Kumar is the real deal. Before opening Garland, her Raleigh, NC restaurant, Cheetie toured the country, playing guitar in bands like The Cherry Valence and Birds of Avalon. Garland serves Indian style dishes, with a nod toward Southern cooking and seasonal ingredients.
Caity Moseman Wadler sits down with Cheetie to discuss her background in music and food, and hear about the amazing week she’s had – complete with a profile in the NY Times.
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The Virginia Museum of History & Culture is owned and operated by the Virginia Historical Society, one of the oldest and most distinguished history organizations in the nation. The historical society cares for a collection of nearly nine million items representing the ever-evolving story of Virginia.
Michael Plumb, is the Vice President for Guest Engagement at the Virginia Museum of History and Culture. He sits down with Kat Johnson to discuss the museum’s current exhibitions and its relationship with Fire, Flour & Fork.
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Kat Johnson sits down with Matt and Ted Lee to talk about the origins of their mail-order boiled peanut company, their Cookbook Boot Camp, and their very exciting forthcoming project, Hotbox: Inside Catering, the Food World's Riskiest Business, which involved the brothers embedding themselves inside the world of Manhattan’s fast-paced catering business.
About Matt & Ted Lee
Siblings Matt and Ted grew up in Charleston, South Carolina. When they left to attend colleges in the Northeast, they missed the foods of their hometown and founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order catalogue for southern pantry staples like stone-ground grits, fig preserves, and, of course, boiled peanuts. When an editor of a travel magazine asked them to write a story about road-tripping their home state in search of great food, they embarked on a second career as food and travel journalists.
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Lisa Held, the host of The Farm Report, is joined by Warren Brothers, a fifth-generation farmer in North Carolina and Luke Owens, the Chef de Cuisine at Chef and the Farmer.
About Warren Brothers
Over hundreds of years, the Brothers farmers have grown traditional crops like tobacco, corn, cotton, and wheat, and Warren now grows close to 50 varieties of vegetables using organic practices. His most famous customer is Vivian Howard, who buys his produce for her restaurant Chef and the Farmer and featured him on her popular PBS show, A Chef’s Life.
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Kat Johnson kicks off Fire, Flour & Fork with a trip to Autumn Olive Farms in the Shenandoah Valley for a “Pig Safari” and picturesque lunch. Clay and Linda Trainum raise heritage breed pigs on their family farm. After starting with Ossabaw pigs, Clay realized he could cross-breed them with Berkshires to create a chef’s ideal pork. They dubbed this new breed the ‘Berkabaw,’ and guests on the outing got to see some of these animals up-close-and-personal.
Lunch on the farm was prepared by a team of chefs, with each dish incorporating AOF pork, and wines pairings were provided by Ox-Eye Vineyards.
Kat quickly caught up with Clay Trainum, Chef Ian Boden, and Vintner John Kiers about this special afternoon.
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This episode of HRN On Tour was recorded at the Global Wine Dinner at Washington Prime as part of Norwalk Now’s CRUSH. Host Sam Benrubi spoke to Tony Gagliardo, the proprietor of Northeast Wine Brokers, a wholesale wine business in Connecticut. Northeast Wine Brokers strives to bring small boutique and family owned wineries that have a story to tell to the Southern Connecticut area. Tony curated and provided the wines for the Crush Norwalk Now Global Wine Dinner at Washington Prime.
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This episode of HRN On Tour was recorded at the Global Wine Dinner at Washington Prime as part of Norwalk Now’s CRUSH. Host Sam Benrubi spoke to Doug Paulding, a figure on the Southern Connecticut wine scene for many years. He contributes regularly to WAG, an online lifestyle magazine in the NY State and Conn. metro area. He is a wine blogger and the author of the "Wine Tasting Journal" a wine logbook to help you keep track of your favorite wines.
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This episode of HRN On Tour was recorded at the Global Wine Dinner at Washington Prime as part of Norwalk Now's CRUSH. Host Sam Benrubi spoke to Rob Moss, the proprietor of Washington Prime in the SoNo district of Norwalk, CT. Rob hosted the CRUSH Norwalk Now Global Wine Dinner, presenting a four course meal paired with wines. Rob is a local Connecticut boy, and he's been in the business for over 15 years. He opened Washington Prime in 2014, offering prime meats and seafood with an extensive wine list.
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On October 1st, Les Dames d’Escoffier New York’s held their 4th annual panel event: The Next Big Bite: What We Will Cook, Eat, Drink and Crave in 2019 in Four One-Act "Bites”
The evening featured distinguished industry leaders sharing their knowledge during one-on-one interviews covering what’s happening now and what’s next.
Featuring:
Master of Ceremonies, Joe Yonan, food and dining editor, The Washington Post, cookbook author and editor of “America The Great Cookbook”
COOK
The Greatest Food Showman Jacques Pépin, world-renowned chef, author and cooking show host
The Sweetest Pastry Teacher Gesine Bullock-Prado, owner of Sugar Glider Kitchen, cookbook author and host of Food Network’s “Baked in Vermont”
EAT
The Food Talk Show Innovator Carla Hall, author of “Carla Hall’s Soul Food,” culinary storyteller and host of YouTube’s “Daily Chop”
The Farm Girl Next Door Molly Yeh, cookbook author, host of Food Network’s “Girl Meets Farm” and “My Name is Yeh” blog
DRINK
The Wine Whisperer Lettie Teague, writer and wine columnist for the Wall Street Journal
The Cocktail Warrior Natalka Burian, author of “A Woman’s Drink” and owner of both Elsa and Ramona bars in Brooklyn, New York
CRAVE
The Baking Pioneer Dorie Greenspan, cookbook author, speaker and “On Dessert” columnist for The New York Times
The Dessert Revolutionary Christina Tosi, author, pastry chef and CEO of Milk Bar
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HRN’s Communications Director Kat Johnson ends our coverage of Feast Portland by talking true Appalachian cooking with Maya Lovelace, a fellow Southerner, and the chef behind Mae and a forthcoming Meat + Three spot in Portland. Maya describes working for chef stars Sean Brock and Naomi Pomeroy—and tells us why she thought she’d never open her own restaurant.
Maya Lovelace is bringing Southern flavors and soulful storytelling to Portland, Oregon. After tours in the legendary kitchens of Sean Brock and Naomi Pomeroy, she followed her heart back to the flavors of her North Carolina home, schooling Portland with generous 10-course Southern Appalachian feasts at Mae. After three years as an award winning pop-up (Eater Young Gun 2016,Eater PDX Chef of the Year 2016, James Beard Foundation Awards Rising Star semi-finalist 2017 and 2018, Zagat National 30 under 30 2017, Star Chefs rising star 2018) Maya is finally opening a brick and mortar location with Yonder, a Southern meat & three with Portland charm, coming this year to Northeast Portland.
Thanks to our engineer, Aaron Parecki of Stream PDX.
Music by Breakmaster Cylinder
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Interested in how to pull off an extraordinary food festival that also benefits a great cause? HRN Executive Director Caity Moseman Wadler gets the low-down on Feast Portland’s past, present and future from Elizabeth Roberts, the Assistant Director of the four-day festival.
Thanks to our engineer, Aaron Parecki of Stream PDX.
Music by Breakmaster Cylinder
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If you want to understand how Portland, Oregon went from a standard steak and pancake town to one of the most envied culinary scenes in the world, tune into the conversation between guest host Eli Cairo of Olympia Provisions and Monique Siu, his former boss and the owner of Castagna and OK Omens.
Thanks to our engineer, Aaron Parecki of Stream PDX.
Music by Breakmaster Cylinder
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Dana Cowin catches up with Jim Meehan, a former Food + Wine colleague and bar operator extraordinaire. Listen in for some dish about Jim’s surprising move to Portland from New York City and what’s good and bad about recent changes in the cocktail culture. Plus, find out why Jim would like to see people drink less but drink better.
Jim Meehan, a bar owner, spirits and cocktail educator, and author of The PDT Cocktail Book and Meehan’s Bartender Manual, worked at some of New York City’s most popular restaurants and bars including Gramercy Tavern and the Pegu Club, before opening the James Beard Award-winning bar PDT in New York City in 2007, Prairie School in Chicago in 2017 and PDT Hong Kong in 2018. The former editor of Food & Wine Cocktails and Mr. Boston Official Bartender’s Guide, Meehan is a frequent magazine contributor and the curator of the cocktail programs for American Express Centurion airport lounges. He and his family reside in Portland, Oregon where he operates his consulting firm Mixography Inc.
Thanks to our engineer, Aaron Parecki of Stream PDX.
Music by Breakmaster Cylinder
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HRN’s Executive Director Caity Moseman Wadler speaks with Peter Cho about his buzz worthy restaurant Han Oak. In 2016, Cho opened the prix-fixe Korean-American restaurant in his home. In its debut year Han Oak has garnered Best New Restaurant recognitions from James Beard Foundation, Eater, Thrillist, GQ and Peter was named as one of Food & Wine Magazine’s 2017 Best New Chefs.
From an early age, Peter Cho developed an intuitive grasp of cooking from his Korean immigrant mother. Peter, a native Oregonian, cut his teeth at New York City’s Spotted Pig before taking over as Executive Chef at its sister restaurant, The Breslin.
Thanks to our engineer, Aaron Parecki of Stream PDX.
Music by Breakmaster Cylinder
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Diego Galicia and Rico Torres are successfully drawing the line in the sand between Mexican gastronomy and Tex-Mex cuisine. Every 45 days they change up the menu at the award-winning San Antonio restaurant Mixtli in an effort to educate and entertain diners. Andrew Friedman interviews the duo.
Diego Galicia was born in Toluca, Mexico in 1984. He studied psychology at The University of Texas at San Antonio a few years before graduating from The Culinary Institute of America. While a student at the CIA, he was employed at Restaurant Lüke, owned by Chef John Besh, and a local french bakery where he did Sunday brunch. Weekday mornings, he would do service at Patty Lou's at the Olmos Pharmacy. Diego has had the opportunity of working back in his native Mexico at Azul Condesa, owned by renowned Chef Ricardo Munoz, and stints at Michelin starred restaurants Atelier Crenn in San Francisco and Moto in Chicago. Mixtli is a very personal and intimate project that reflects Diego's love and passion for his native country.
Rico Torres was born in El Paso, Texas. Early on, he was immersed in the heritage of Zacatecas and greater Mexico, both in travel and through daily life. In 2013, Torres opened Mixtli with Chef Diego Galicia and has continued to dedicate himself to his craft. Each time a new menu concept is developed for Mixtli, Torres researches for hours at the University of Texas at San Antonio’s library, where he has a special partnership and is able to review historic Mexican cookbooks and recipes for inspiration.
Thanks to our engineer, Aaron Parecki of Stream PDX.
Music by Breakmaster Cylinder
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Dana Cowin welcomes Oakland baker/chef Reem Assil to the StreamPDX trailer to talk about her amazing journey from community and labor organizer to owner of Food + Wine’s Best Restaurant of the Year 2018. They discuss some of Reem’s signature street food dishes, Arab hospitality and why “revolutions are born in cafes and bakeries.”
Reem Assil is the owner of Reem’s California – Food & Wine‘s Best Restaurant of the Year 2018 – a tribute to Arab street-corner bakeries and the vibrant communities that surround them. She is also owner and Chef of Dyafa, a fine dining restaurant that celebrates the breadth and depth of Arab culture and cuisine. Reem’s restaurants are inspired by her Palestinian-Syrian upbringing surrounded by aromas and tastes of food from the homeland and the connections they evoked of her heritage, family, and community. Before dedicating herself to a culinary career, Reem worked for a decade as a community and labor organizer, and is dedicated to social justice as a core value of her businesses. She has worked with Bay Area’s esteemed cooperative bakery Arizmendi Bakery & Pizzeria, Grace Street Catering, Penelope Bar & Lounge, and several other local Bay Area chefs. Reem was a James Beard Award nominee for Best Chef: West 2018 and San Francisco Chronicle’s Rising Star Chef 2017.
Thanks to our engineer, Aaron Parecki of Stream PDX.
Music by Breakmaster Cylinder
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Guest host Kelly Cox, the creator of The Original Fare, a PBS series about hunting and foraging for ingredients around the world, introduces HRN to Evan Gregorie, a master gardener and farmer, who established the Portland Seedhouse in 2014. The veteran global travelers and self-proclaimed food nerds explain why it’s absolutely critical to save seeds and let biodiversity remain in the hands of the farmers.
Thanks to our engineer, Aaron Parecki of Stream PDX.
Music by Breakmaster Cylinder
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Andrew Friedman invites Sam Smith, one of the chef/owners at Tusk, to sound off about Portland’s culinary renaissance. Along the way, he also talks about why he won’t hire any mercenaries in the kitchen and believes that all young chefs must prove themselves to farmers. Also, Andrew wants to know if the fast casual concept really is the holy grail for restaurant owners.
According to Portland Monthly, Sam Smith met his business partner Joshua Mcfadden in a sports bar kitchen circa 2011: two talented unknown chefs, building hoagies while plotting their entrance into Portland’s promised land. McFadden had secret cool cred. At New York’s Franny’s—thank him or curse him—he made kale salad a national sensation. Smith, meanwhile, had mastered drop-dead hummus and modern Israeli flavors at Philly’s famed Zahav. Their visions synced a year later at Ava Gene’s, with McFadden as chef, Smith as aide-de-camp, their menus based less on specific Italian recipes than on ideas about how food should be composed—on the palate, not the plate—and a serious commitment to Portland farmers. They could vault even celery to excitement, alongside dates, chiles, and Sardinian cheese. In 2017, Tusk, the duo’s ode to Oregon crops, Fleetwood Mac, and Moroccan spices, challenged seasonal cooking’s status quo with a dynamic, veg-centric approach.
Thanks to our engineer, Aaron Parecki of Stream PDX.
Music by Breakmaster Cylinder
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Katy Millard is the chef and co-owner of Coquine, a sophisticated, all-day restaurant in Portland that’s getting rave reviews. After living in Africa, Alabama, Michigan, Louisiana and France, she tells HRN host Dana Cowin why Portland is finally home. Then, their conversation covers fine dining, the refugee crisis, working with your spouse, and the personal disasters that fueled Katy’s success.
Katy Millard started her cooking career at Guy Savoy’s bistro in France, grew her skill set under the tutelage of Michelin-star chef Michele Troisgros, and perfected her technique at some of the best fine dining kitchens in Europe. A 2017 and 2018 James Beard Award Best Chef Northwest finalist, Millard’s foundation in French technique brings focus and intention to her cooking; striving for consistency, perfection and purpose in every dish.
Thanks to our engineer, Aaron Parecki of Stream PDX.
Music by Breakmaster Cylinder
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Emma Bengtsson and Kristen Murray may have worked at NYC’s Aquavit a decade apart and currently live on separate coasts, but HRN host Dana Cowin finds the common threads in their extraordinary careers. Tune in to hear about their influential grandmothers and pastry chef beginnings. You’ll come away with a sense of what it takes to make dreams come true in the culinary world.
Chef Emma Bengtsson was named Executive Chef of Aquavit in 2014, after four years as Executive Pastry Chef at the restaurant. As Aquavit’s Executive Chef she has garnered (and retained) three stars from The New York Times and two stars from Michelin, the second female chef in the U.S. accorded that honor. Prior to moving to New York, Emma worked at some of Sweden’s most renowned restaurants, including the two-Michelin starred Edsbacka Krog, Restaurant Prinsen, and Operakällaren. Emma attended Stockholm’s Hotel and Restaurant School after years of cooking at home with her mother and grandmother in Falkenberg, on the west coast of Sweden.
As a little girl, Kristen Murray grew up surrounded by her great aunt’s vegetable garden: sweet peas, peppers, lettuces, herbs, raspberry bushes, and persimmon, fig and kumquat trees. Kristen’s professional pastry and culinary career has been shaped by adventures in San Francisco, New York City, Boston and France. Prior to moving to Portland, Kristen assisted Les Nouvelles Mères Cuisinières at Le Picnic in Courchevel, France, where she had the opportunity to work with pastry goddess Christine Ferber, who left an impressionable mark to say the least, and Kristin fell in love with the culture and people. Portland has become Kristen’s second home to New England and her travels in France. Her dream restaurant and pastry shop is a deeply personal project for Murray from design, detail, to food. It is to encompass her Norwegian heritage with her love of French culture and cuisine and of course, all things pastry, thus, MÅURICE: A Pastry Luncheonette is born.
Thanks to our engineer, Aaron Parecki of Stream PDX.
Music by Breakmaster Cylinder
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Ever wonder why not every city serves hipster food? Or why Portland, Oregon is obsessed with doughnuts? Then check out Andrew Freidman’s interview with Greg Denton, the Vermont-raised chef who opened a classic French bistro and an Argentinian-inspired eatery in Portland, Oregon with his Ecuadorian wife Gabrielle.
Greg Denton & Gabrielle Quiñónez Denton are Chef/Owners of Ox Restaurant and Bistro Agnes. Born in Schenectady, New York and raised in Rutland, Vermont, Greg knew he wanted to be a chef from age four. He started working in kitchens at age nine. Gabrielle’s passion for food developed at a young age as well, during summers spent in her grandmother’s kitchen in the Andean highlands of Ecuador. Both Greg and Gabrielle graduated from culinary school with honors, Greg in 1996 from The Culinary Institute of America in Hyde Park, New York and Gabrielle in 1999 from the California Culinary Academy in San Francisco.
Thanks to our engineer, Aaron Parecki of Stream PDX.
Music by Breakmaster Cylinder
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The industry icon discusses some very real changes going on in the hospitality industry right now with HRN host Andrew Friedman and HRN Executive Director Caity Moseman Wadler. You’ll hear a lot of words not typically associated with restaurant kitchens. He also talks about the most influential people he’s met on his travels and offers a preview of Lucky Cricket, his new restaurant.
Andrew Zimmern is a four-time James Beard award-winning TV personality, chef, writer, teacher and gracious dinner guest. As the creator, executive producer and host of the Bizarre Foods franchise on the Travel Channel, Andrew Zimmern’s Driven by Food and The Zimmern List, he has explored cultures in more than 170 countries. He has also written three books, contributes to Food & Wine Magazine and is an entrepreneur-in-residence at Babson College. Andrew is the founder and CEO of both Intuitive Content, a full-service production company that develops and produces dynamic original content, and Passport Hospitality, a restaurant and food retail development company. He is devoted to his charitable endeavors and sits on the board of directors for Services for the UnderServed, Second Harvest Heartland and Taste of the NFL. His life’s work is about demonstrating and promoting cultural acceptance, tolerance and understanding through food.
Thanks to our engineer, Aaron Parecki of Stream PDX.
Music by Breakmaster Cylinder
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We turn the tables and ask our previous HRN ON Tour guest, Michelle Battista, to become the host! She introduces us to Jill Kuehler, the founder of Freeland Spirits, Portland’s new craft distillery—and another co-founder of a women-owned and operated business. Jill makes a persuasive case for why women make better booze. She also talks regenerative agriculture and her off-the-charts horseradish gin.
Jill is the founder of Freeland Spirits, Portland’s new craft distillery. It’s owned and operated by women, from the gals who grow the grain and botanicals, to those who run the still. They’re creating superior spirits that celebrate all the Northwest has to offer. Freeland Spirits Gin is crafted by hand in small batches. A traditional copper pot still brings juniper and 13 other botanicals to life. Meanwhile, a state of the art vacuum still cajoles quieter flavors including fresh cucumber, rosemary, mint and thyme. Yes, delicious in cocktails. But we suggest sipping it with just a cube of ice.
Thanks to our engineer, Aaron Parecki of Stream PDX.
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The proprietress of Nightwood Society, a gathering space for food experiences, joins HRN host Dana Cowin in the StreamPDX trailer. Topics include Alice in Wonderland, entrepreneurship, open-hearted living and raising daughters well. Plus, Michelle figured out a great way to stop wasting time worrying.
Michelle Battista built her reputation in the design and marketing world, then a fateful product consulting gig with renown chefs and restaurateurs ignited her love of food. In 2014 she co-opened an event space in NE Portland and a year later formed Stockpot Collective, a community of marketing + content experts in the world of food. Michelle knew the time was right to realize her dream of launching a new venture in food + design with an all woman group of creatives. She gathered her dream team of butcher, bakers, and magic-makers and The Nightwood was born!
Thanks to our engineer, Aaron Parecki of Stream PDX.
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Andrew Friedman sits down with Rachael Yang, the 2017 James Beard Foundation Award nominee for the Best Chef: Northwest. Rachael is famous for putting her own spin on Korean food at her Seattle and Portland restaurants. Her wide-ranging conversation with Andrew touches on how cooking became Rachael’s third language and and why food should be “down and dirty."
Rachel Yang’s cuisine is informed equally by her personal history as a Korean native as well as her kitchen experience at restaurants Per Se, Essex House, and DB Bistro Moderne. Along with her Co-Chef and husband, Seif Chirchi, Yang owns three Seattle restaurants: Joule, a contemporary Korean steakhouse that was named one of 2013’s Best New Restaurants in America by Bon Appétit, and Revel, a lively, casual space for street food-style comfort food. Trove, one of GQ’s 25 Best New Restaurants 2015, features noodle bar, Korean bbq, and parfait window. Now Portland is the new home for her latest and most exciting restaurant, Revelry, opened in August 2016.
Thanks to our engineer, Aaron Parecki of Stream PDX.
Music by Breakmaster Cylinder
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The partners behind Valentina’s Tex Mex Barbecue in Austin, Texas share the secret to their delicious food. Hint—there’s a lot of smoke, fire, friends & family involved. Plus, Miguel reveals what makes his barbacoa unique and convinces everyone to barbecue for breakfast!
Miguel Vidal grew up in San Antonio, Texas. He has always had a great love for family, and in his family that also came with a love for food. Miguel has spent the past 17 years in the service industry where he has taken his family values and applied them to his work environment. Credit is given highly to his tightly knit family who pride themselves on cooking great food for every occasion. Miguel, his wife Modesty, and their business partner, and brother, Elias, own and operate the trailer day to day.
Thanks to our engineer, Aaron Parecki of Stream PDX.
Music by Breakmaster Cylinder
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Dana Cowin speaks with Bonnie Morales, the chef/owner of Kachka in Portland. From the art of toasting to the intersection between politics and restaurants, Bonnie reveals the many ways that being a child of Belarusian immigrants inspires her work—including the incredible family story that inspired her restaurant’s name.
The first-generation American daughter of Belarusian immigrants, Chef Bonnie Morales (née Frumkin) grew up in Chicago in a large family that brought with them the distinctive culture of food and drink of the former Soviet Union. She trained at the Culinary Institute of America, then honed her skills in several of New York and Chicago’s Michelin-starred restaurants including Tru, where she met her future husband and business partner, Israel Morales. In 2014, the Morales’ opened Kachka in Portland, Oregon – their dream restaurant devoted to the food that Bonnie grew up with, inspired by Russia and former Soviet republics such as Ukraine, Belarus, Georgia, and Uzbekistan. The creative, geometric plating of these dishes at Kachka is evidence of Morales’ design background.
Thanks to our engineer, Aaron Parecki of Stream PDX.
Music by Breakmaster Cylinder
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Andrew Friedman kicks off HRN’s coverage of Feast Portland with Philadelphia’s award-winning chef Mike Solomonov. Over a single cup of coffee, the two discuss the magic of Oregon produce, the importance of mentoring other chefs, and the trip that inspired Mike’s newest book Israeli Soul. Mike also opens up about his personal struggle with sobriety and his participation in the festival’s very first in Zero Proof dinner.
Michael Solomonov is the Executive Chef and Co-Owner of Philadelphia’s pioneering Israeli restaurant, Zahav. In addition to his duties at Zahav, Chef Solomonov co-owns Philadelphia’s Federal Donuts, Dizengoff, Abe Fisher, Goldie, NYC’s Dizengoff, and the philanthropic Rooster Soup Company, which donates 100% of its profits to Broad Street Ministry Hospitality Collaborative that provides meals and essential services to individuals experiencing homelessness and hunger in Philadelphia. Also in 2017, Solomonov and the Israel Ministry of Tourism (IMOT) created a partnership to champion Israel’s extraordinarily diverse and vibrant culinary landscape.
Thanks to our engineer, Aaron Parecki of Stream PDX.
Music by Breakmaster Cylinder
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Woody Tasch, the Founder of the Slow Money Institute, is the author of Inquiries into the Nature of Slow Money: Investing as if Food, Farms and Fertility Mattered, which sparked a movement and led to the flow of more than $60 million to hundreds of local and organic food enterprises around the country. Woody is former Chairman and CEO of Investors’ Circle, one of the country’s oldest angel networks and the only one dedicated to sustainability, steering more than $200 million into 300 early stage companies since 1992. He was also founding Chairman of the Community Development Venture Capital Alliance. Utne Reader named Woody one of “25 Visionaries Who Are Changing Your World.”
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Sheila Bowman is the manager of Culinary and Strategic Initiatives at Monterey Bay Aquarium Seafood Watch. Sheila was trained as a marine scientist and works with chefs, media, and industry to help make environmentally sustainable seafood the norm when sourcing “better food.” In 2014, the National Audubon Society recognized Sheila as one of their “Woman Greening Food.” For eighteen years, Seafood Watch has been the leading source of science-based recommendations for the seafood found in the U.S. market. They’ve distributed over 60 million of their popular pocket guides and nearly two million copies of their app have been downloaded, making it easy to choose ocean-friendly seafood.
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Mona Esposito is co-founder of Noble Grain Alliance, a non-profit aimed at restoring heritage grains to Colorado and supporting and recreating the network of farmers, millers, and makers needed to make a regional grain economy thrive. She is currently working with growers, chefs, bakers, and consumers as a heritage grain consultant. With degrees in art history and linguistics, a career in photography, and an Italian mother, Mona was perfectly poised for a life of travel, food, and wine. She is as at home in the garden as in the kitchen and was raised with the notion of food and place. She has been an avid baker for over ten years and is passionate about the use of 100% heritage whole grains in her baking and an advocate of the superior nutrition and flavor you find in whole grains.
Find out more at, www.thegrainlady.com
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Peter Ruddock is Coordinator at the California Food Poilicy Council. He is also an active in a number of grass-roots non-profits like, Slow Food, Slow Money, Transition Palo Alto, and the San Mateo County Food System Alliance. He is the Coordinator of the California Food Policy Council.
Meighen Lovelace is the founder of Mountain Harvest Consulting which is a community farm and four season greenhouse for the Vail Valley Salvation Army and providing year round fresh produce for the food bank. Meighen also serves on the National Advisory Committee for the Alliance to End Hunger.
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With over twenty years of experience at the helm of his three-Michelin-star restaurant Osteria Francescana, and thanks to his innovative energy, chef Massimo Bottura is considered one of the world’s leading culinary figures. In the last years, Massimo decided to apply his creativity and social sensitivity to the issue of food waste, and dedicate himself to the creation of community projects around the world by founding, in early 2016, the non-profit organisation Food for Soul.
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Julie Schaffer is the newly elected co-chair of Slow Food USA and Heritage Foods USA. Julie is also the liaison to the Network of Governors. Having lived in Georgia for 35 years, Julie founded Slow Food Atlanta in 2000. She served as leader of the Atlanta chapter for ten years, and went on to serve as regional governor for the SE region before being elected to the board of directors of SFUSA.
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Andrea Spacht is a sustainable food systems specialist for the Natural Resources Defense Council (NRDC). NRDC works to make America’s food system more efficient and less wasteful. Andrea focuses on making our food system more efficient, sustainable, and equitable. She is working to create strategies that can be implemented at various stages throughout the supply chain, including on farms, within cities, and by companies.
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Kate Cox is the editor for The New Food Economy. She has written extensively about end-of-life issues, elder incarceration, and the plight of living organ donors. In 2014, she reported and produced The Hidden Crisis, a three-part radio documentary about the nation’s first emergency shelter for victims of elder abuse. Kate has been a contributor to The Nation and Huffington Post and co-created and produced Off the Radar, a travel TV show and blog about two women on a mission to see the world on $1k.
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John was raised on a small dairy farm in southwest Missouri and received his BS, MS, and Ph.D. degrees in agricultural economics from the University of Missouri. He worked in private industry for a time and spent thirty years in various professorial positions at North Carolina State University, Oklahoma State University, University of Georgia, and the University of Missouri before retiring in early 2000. Since retiring, he spends most of his time writing and speaking on issues related to sustainability with an emphasis on economics and agriculture. He is author of six books which are available for purchase online. In 2014, Ikerd was commission by the Food and Agricultural Organization of the United Nations to write the regional report, “Family Farms of North America,” in recognition for the International Year of the Family Farming. John is also a member of the Board of Directors of the Socially Responsible Agricultural Project.
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Executive Chef Chris Starkus helms Urban Farmer, Sage Restaurant Group's modern farm-to-table steakhouse, in lower downtown Denver. At Urban farmer, Chris focuses on in-house whole animal butchering and sustainable practices like his rooftop bees and window-grown micro greens, along with soul nourishing sides, soups and salads inspired by each season's abundance. Chef Chris also operates his own micro-farm with his family nearby in Lakewood, CO.
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Alon Shaya really loves food. He loves cooking it, being around it, learning about it, and teaching others about it. Born in Israel and raised on cheesesteaks in Philadelphia, Alon now calls New Orleans his home.
In 2017, Alon formed Pomegranate Hospitality to create a space where meaningful, lasting relationships are created, community engagement prospers, and cultural differences are celebrated. Pomegranate Hospitality hopes to foster opportunities for colleagues, partners and friends in a comfortable environment, helping all involved to achieve their personal and professional goals.
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Adrian Miller is a food writer, attorney and certified barbecue judge based in Denver.
Adrian served as a special assistant to President Bill Clinton and a senior policy analyst for Colorado governor Bill Ritter Jr. He has also been a board member of the Southern Foodways Alliance. His first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was a finalist for a 2018 NAACP Image Award for “Outstanding Literary Work—Non-Fiction,” and the 2018 Colorado Book Award for History.
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Christa Cotton is the owner of El Guapo Bitters in New Orleans. She stopped by the HRN tent at Slow Food Nations with her dog, Winston, to talk about the history of El Guapo and share how her team's getting ready for the upcoming Tales of the Cocktail.
Prohibition era cocktail ingredients made by hand with love in New Orleans, Louisiana. Originally founded by a local bartender at a popular upscale (but since shuttered) restaurant in the French Quarter, El Guapo began commercial production in 2014. All ingredients are locally sourced and traceable to the farm level, or third party certified organic. The entire line is non-GMO and vegetarian, too. Winners of two 2018 Good Food Awards; El Guapo products can be found behind upscale bars and restaurants across the US and abroad, as well as on store shelves at fine independent retailers and national partners like Whole Foods. Recently featured in Coastal Living, Southern Living, Cooking Light and Edible, El Guapo is growing beyond its roots in the Gulf South region.
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David Shields is known throughout the American South as the “Flavor Saver.” Chairman of the Board of the Carolina Gold Rice Foundation, he undertook the historical research that enabled the restoration of many of the region’s historic crops. Author of Southern Provisions; the Creation and Revival of a Cuisine (2015) and The Culinarians; Lives and Careers from the First Age of American Fine Dining (2017), he won the Southern Foodways Alliance’s Keeper of the Flame award and was a finalist for this year’s James Beard Book Award in food scholarship. He currently holds the Carolina Distinguished Professorship at the University of South Carolina and chairs Slow Food’s Ark of Taste Committee for the American South.
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Mitchell Davis is the Executive Vice President of the James Beard Foundation, a cookbook author, a journalist, and a scholar with a Ph.D. in Food Studies from NYU. With the Beard Foundation for almost 24 years, Davis has created and overseen many of the organization’s most impactful initiatives, including the JBF Annual Food Conference and the JBF Chefs Boot Camp for Policy and Change. In 2013, Davis led the team that was selected by the U.S. Department of State to create the USA Pavilion at the World Expo Milano 2015, for which he served as Chief Creative Officer, receiving commendations from U.S. Secretary of State John Kerry, U.S. Secretary of Agriculture Tom Vilsack and First Lady Michelle Obama.
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For the past eleven years, Michael Hurwitz has served as the Director of Greenmarket, a program of GrowNYC that operates 51 producer-only farmers markets throughout New York City. In 2011, he created the FARMRoots Technical Assistance Program, providing marketing, business, and succession planning assistance to Greenmarket growers. Michael was also integral in forming Greenmarket Co., New York City’s only food hub. Additionally, with Teachers College at Columbia University, Michael co-developed Seed to Plate, a standards-based food curriculum for 5th and 6th graders.
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Carrie Balkcom Is the Executive Director of the American Grassfed Association. AGA is the National, multispecies entity organized to protect and promote Grassfed and pasture based farmers and ranchers. AGA is the leader in pasture based production and the oldest grassfed certification in the United States. AGA certifies ruminants and dairy.
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Paolo Di Croce, graduated in Environmental Engineering at the University of Turin and began working for Slow Food in 1998 to coordinate its projects – such as the Ark of Taste and Presidia – in defense of the environment and biodiversity. From 2003 to 2006 Paolo served as the General Secretary of the Slow Food Foundation for Biodiversity. In 2004 Paolo served as the President of the Committee for Terra Madre. Since 2005, Paolo is the Secretary General of the Terra Madre Foundation and serves as International Secretary of the Slow Food International Board of Directors, the highest governing body of Slow Food International.
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Tara is the founder of “El Departamento de la Comida” a project born in 2010 as a multi-farm CSA, then a storefront, then a local-sustainable sourced experimental kitchen, restaurant and workshop space in Puerto Rico. She is also the co-founder/co-director of El Fondo de Resiliencia de Puerto Rico or the Puerto Rico Resilience Fund, born out of the aftermath of hurricanes Irma and María. This 24 month action campaign is dedicated to impacting 200 sustainable food projects and is the Director of Puerto Rico Headquarters for Americas for Conservation + Arts, a nonprofit based in Colorado.
Learn more about Tara's project at:
https://www.fondoderesilienciapuertorico.org/
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As an Associate Director at the National Sustainable Agriculture Coalition, Reana works with a team of expert policy and grassroots staff to elevate the voices of family farmers and leverage federal policy as a catalyst through which to make agriculture more sustainable (for farmers, eaters, and for the environment). Reana describes her work primarily as “translation,” helping to make complex agriculture policy work understandable for and engaging to the public at large.
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Sara Brito is co-founder and President of the Good Food Media Network, a nonprofit educational organization that produces and publishes the Good Food 100 Restaurants™ list. While serving on the Board of Slow Food NYC, she co-created and launched the Slow Food ‘Snail of Approval’ program. Her work has been featured on the cover of The New York Times Magazine (“Broccoli’s Extreme Makeover”), and in 2015 she was invited by the U.S. Department of State and the James Beard Foundation to speak at the American Chef Rally at ExpoMilano in Milan, Italy.
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To preview of our coverage of Slow Food Nations 2018, Kat Johnson is joined by Kate Cox and Joe Fassler of The New Food Economy, an award-winning non-profit newsroom using independent, deep, and unbiased reporting to investigate the forces shaping how and what we eat. They speak about some of their recent coverage of the 2018 Farm Bill and explain why they're turning their focus to meat in July.
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Michael Landgarten, owner of the historic Bob's Clam Hut in Kittery, Maine, joins HRN Executive Director Caity Moseman Wadler in studio to chat shellfish, sustainability, and their upcoming expansion to a second location in Portland, ME. The Bob's Clam Hut team is in town to compete in Tasting Table's Lobster Rumble.
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HRN on Tour returned to Charlotte, North Carolina for the second annual International Symposium on Bread, held at Johnson & Wales University. Listen here for an interview with the Executive Director of the symposium Peter Reinhart and the Communications Manager of the Charlotte Regional Visitors Authority Kristen Moore. They discuss what’s new in the Charlotte food scene and why it’s a city on the rise.
HRN On Tour was recording live at the James Beard House for a special evening presented by Springer Mountain Farms, highlighting the culinary talent of Knoxville, Tennessee.
Join us as we chat with chefs Drew McDonald of The Plaid Apron, Joseph Lenn of J.C. Holdway, Jesse Newmister of Kaizen, and Matt Gallaher of Knox Maison and Emilia.
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Join some of New York's Irish publicans and Irish food expert Regina Sexton as they discuss one of the hallmarks of Irish American cuisine and culture: corned beef. What makes it so Irish? Why haven't Irish people in Ireland observed this proud tradition? Through examining its history and preparation, we can start to piece together a few answers.
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Mike and Shyretha Sheats are the husband and wife team who run an evolving dinner series called The Plate Sale in Atlanta and Athens Georgia. They previously spent time in Charleston – Mike at McCrady’s and Shyretha at The Gin Joint, and they were both part of the opening team at Staplehouse, the Atlanta gem that was named best new restaurant in 2016 by Bon Appétit.
Mike and Shyretha are helping put together an event called The People’s Supper: a community dinner and conversation on violence, environmental racism and radical imagination being held on the fiftieth anniversary of Martin Luther King Jr.’s assassination (Wednesday, April 4th, 2018). Mike will be preparing the final meal that Dr. King never had the opportunity to eat. They spoke to HRN's Kat Johnson about the dinner and the organization that is hosting, Lead to Life.
Lead to Life is transforming weapons into shovels for ceremonial-tree plantings at sites that have been impacted by violence or carry spiritual significance across Atlanta and Oakland.
Photos by Shannon Sturgis.
Music by Breakmaster Cylinder.
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We wrap up our third year of Charleston Wine + Food live coverage the best way we know how: with a very special episode of HRN Happy Hour! Our guests include Robert Stehling (Chef/Owner of Hominy Grill), Gillian Zettler (Executive Director of CHSWFF), and Scott Russ (Founder of Bedlam Vodka). We recap highlights of the weekend and play a rousing round of trivia!
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Our final interview at the Springer Mountain Farms campfire at Charleston Wine + Food 2018 is one of our old friends, Luca Annunziata! He speaks with Eli Sussman, host of The Line.
Executive chef and restaurateur Luca Annunziata’s passion for cooking began at an early age. He was born in Torre del Greco, Italy and much of his influence comes from a family with a heritage forged in cuisine and hospitality. His father and mentor Pietro, a butcher, passed on the art that he had learned from his own mother, to his son Luca.
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Nat Bradford, Dr. Brian Ward, and Chef Forrest Parker join Kat Johnson for a conversation about the Carolina African Runner Peanut (or CARP), a Southern crop that was brought back from the brink of extinction through Brian's work at Clemson University and the support of famers like Nat. Just a few years ago, there were only forty seeds left in existence. Now, the African Runner Peanut has found its way into the hands of a few chefs, like Forrest, who in turn help share its story with diners.
Nat Bradford is a father of five, farmer, and landscape architect in Seneca, South Carolina. He founded Eco Art, LLC in 2000 upon the principles of creativity and stewardship to nurture holistic sustainable landscape architecture. As a farmer he maintains the breedline of their 170 year old family heirloom, the Bradford watermelon. He and his wife, Bette, started Watermelons for Water in 2013, a philanthropic cause funded by all the proceeds from their watermelon harvest. Watermelons for Water has provided hand-dug freshwater wells for small farming families in Bolivia and funded a project in Tanzania where the watermelon is being grown as an inexpensive freshwater source. His greatest joy is sharing this heritage with his children.
Dr. Brian Ward is a research scientist at Clemson University. He specializes in organic vegetables and is a member of the Plant and Environmental Research Department in the Coastal Research and la P.h.D in Plant and Environmental Science/Horticulture from Clemson University.
Chef Forrest Parker studies the history and people of South Carolina through the lens of food. He is a native of the state and has cooked with Chef Louis Osteen at Louis’s Restaurant and Chef Frank Lee, a founder of the Charleston dining scene. Parker is closely involved with the Carolina Gold Rice Foundation, a nonprofit dedicated to the restoration of historic grains and vegetables specific to the agricultural history of South Carolina. Chef Parker has managed huge groups of people in the kitchen and restaurant industry and taught cooking classes on a variety of subjects. He is now the chef at the Vendue Hotel in Charleston and leads culinary tours through his venture Undiscovered Charleston.
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We are so excited to have Effin B Radio take over the teepee for a very special crossover episode! Effin B Radio is a Charleston-based podcast taking a ridiculous look at the food and beverage community. Creator and Host Lindsay Collins is a server at FIG Restaurant who has also worked at Per Se, the French Laundry and Noma. Nikki Anhalt Fairman is the co-host of Effin B and a bartender at FIG Restaurant. Philip Michael Cohen was one of the founders and helmed the bar at Bar Normandy and now also co-hosts Effin B Radio. Together, they tackle the issues that don’t matter at all.
Special guests include Cynthia Wong (Pastry Chef, Butcher & Bee) and Kevin Getzewich of Normandy at 1 Broad.
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Matt Gallaher grew up in Knoxville, Tennessee at his mother’s side in the family’s restaurant and catering company. He holds a degree in chemical engineering, but after college he turned back to cooking and had the opportunity to work under Executive Chef John Fleer at Blackberry Farm in Walland, TN. He stayed there for four years, attaining the rank of sous chef for his last year, and then traveled across the globe cooking for musicians including Eagles, Neil Young, Keith Urban and Kings of Leon. Desiring to reconnect with his Tennessee roots, Matt was called home in 2011 as Personal Chef for Governor Bill Haslam in Nashville. Two years later, Matt found himself back in his beloved hometown of Knoxville where he opened Knox Mason, his ode to traditional Appalachian cuisine. In 2016, he opened Emilia, which focuses on ‘Handmade Italian’ cuisine.
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Kat Johnson catches up with Steve Palmer, the founder and managing partner of The Indigo Road, about the group's expansion plans and the growth of Ben's Friends. Then, after the break, Kat and Steve are joined by Jacob Huder, who was recently named Executive Chef of The Macintosh.
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For a special episode of The Grape Nation, Sam Benrubi welcomes Chef Katie Button of Curaté in Asheville, NC to talk about Spanish wines. Katie's husband Felix Meana oversees the restaurant's wine list, and the sole focus in on Spanish varietals. Katie shares some of her favorite regions and tells Sam about the Spanish excursions that she and Felix plan for Curaté guests.
After the break, Sam shares with Kat Johnson his highlights of Charleston Wine + Food and impressions of the city's wine scene.
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We kick off day three at Charleston Wine + Food festival with Chef Blair Machado of Poogan's Porch at the Springer Mountain Farms campfire!
Tucked away on charming Queen Street, Poogan’s Porch is one of Charleston’s oldest independent culinary establishments, with a fresh approach to Lowcountry cuisine. Recognized by Martha Stewart Living, Wine Spectator and The Travel Channel, this beautifully restored Victorian house is the perfect southern spot for lunch, dinner or weekend brunch.
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Nick Leahy and Steven Satterfield caught up with host Kat Johnson and taste some beers. Nick tells us about his new concepts Aix restaurant and Tin Tin winebar, both chefs reminisce about their recent James Beard dinners and cooking in New York City.
Serving a globally inspired and locally sourced menu, Executive chef Nick Leahy helms the kitchen at Saltyard. Nick is originally from Bermuda and credits his diverse culinary style to his international travels growing up. He first began working in the restaurant industry in high school and honed his skills under Atlanta legend Chip Ulbrich at Food Studio. He then moved overseas to serve as Executive Chef at Daylesford Organic in London—a restaurant that solely uses local and organic ingredients from farms around the city. This experience fueled Nick’s passion for sourcing from small, nearby purveyors and farmers.
James Beard award-winning chef Steven Satterfield is the executive chef and co-owner of Miller Union, a celebrated, seasonally-driven restaurant located in Atlanta’s Westside neighborhood. Since opening in 2009, the restaurant has received various honors on many national lists including Eater, Bon Appetit, Food & Wine, Esquire and James Beard Foundation. In 2015, Satterfield released his first cookbook, Root to Leaf, to broad critical acclaim.
Satterfield remains deeply committed to Atlanta’s progressive culinary community and holds leadership positions with Chef’s Collaborative and Slow Food Atlanta. He is also a proud and active member of the Southern Foodways Alliance and Georgia Organics. Satterfield’s dedication to seasonal cooking and his unwavering support for local farmers is the driving philosophy behind his restaurant and everything he does. In 2017, Satterfield won the James Beard Foundation’s “Best Chef: Southeast” award and Miller Union was recognized as one of the country’s best restaurants by Eater National.
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Chef Edgar Pendley of Nashville's Urban Grill joins host Eli Sussman for a chat around the Springer Mountain Farm campfire at Charleston Wine + Food.
Urban Grub is a casual fine dining spot located in a renovated carwash in Nashville’s booming 12 South district. The indoor-outdoor restaurant-bar opened as a signature landmark on 12th Avenue South in the Spring of 2012, as a project led by seasoned restaurateur Jay Pennington and Chef Edgar Pendley.
Chef Edgar Pendley has created a diverse menu featuring everything from fresh seafood and house-made pasta to tender chops and prime in-house dry-aged steaks. In the back-of-house at Urban Grub, you’ll find more than your typical commercial kitchen. Pastas are made in house in a vintage pasta machine, the meat pantry is well stocked with freshly butchered pigs, goats, lambs and cows, and the meat curing room has slabs of bacon, prosciutto and culatello aging and curing in preparation for its debut on The Grub’s world-class charcuterie boards.
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Phil Moseley and Ronnie Evans talk barbecue with host Kat Johnson in the HRN teepee at Charleston Wine + Food.
Phil Moseley and Ronnie Evans of Blue Oak BBQ in New Orleans met in middle school and shared the wild dream of one day opening a restaurant. Though they spent time apart throughout high school and college, Phil and Ronnie finally got the band back together in 2012 and bought themselves a BBQ pit.
From its humble beginnings as a pop-up in the underbelly of Grit’s Bar, to the music club Chickie Wah Wah, Blue Oak BBQ has really grown up and has occupied its own brick and mortar in New Orleans since 2016.
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Hosts Caity Moseman Wadler and Hannah Fordin talk all things Charlotte and all things cocktail with guests Bob Peters and Colleen Hughes.
Bob Peters is a Charlotte native which makes him as rare and as special as the libations you will find behind his bar. With strong southern roots, Bob has always enjoyed the art of dining and taking care of friends. He is well known for his creative palate as well as for his ability to entertain. Peters has won numerous awards including the 2015 Global Bartender of the Year for The Ritz-Carlton Corporation. He has been featured in an international culinary magazine as well as countless local and regional publications. In the spring of 2016, he accompanied some of the most elite chefs from Charlotte, NC to the coveted James Beard House in New York City to present a “Taste of Charlotte” dinner to the Big Apple’s food fanatics. In January 2017 and most recently in January 2018, Bob was a featured mixologist at the highly acclaimed Cayman Cookout food festival hosted by Eric Ripert, Jose Andres, and Anthony Bourdain, as well as being featured talent at the Charleston Wine & Food, and the Atlanta Food & Wine Festivals. When you join Bob for a cocktail, be prepared to linger and let go of the reins. In no time, you will be carried away on a journey sure to delight the senses. Check him out at The Punch Room in The Ritz-Carlton, Charlotte (NC). You will be captivated by what you find, and heʼll have the hootch ready.
Colleen Hughes wears many hats. She’s Head Mixologist at Haberdish as well as cocktail creator for Crepe Cellar, Sea Level and Growlers Pourhouse, all in Charlotte. She also serves as Vice President of the Charlotte USBG Chapter. Named 2016’s Mixologist of the Year in Charlotte by Creative Loafing and 2016 Bartender of the Year by Thrillist, Colleen is one of the most innovative mixologists in the region. She runs balanced and accessible bar programs with a nod to the historical aspects of the spirits themselves without being too stuffy about it. And her drinks look as good as they taste! Colleen utilizes lots of unique edible flowers from local vendors in the Charlotte area.
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Hannah Fordin talks food entrepreneurship, biscuits and cast-iron with guests Carrie Morey of Callies Hot Little Biscuits and Isaac Morton of Smithey Ironware.
Carrie Morey was inspired by her mother, Callie White—an exceptional caterer, and baker of brilliant biscuits. In 2005 Carrie founded Callie’s Charleston Biscuits with the idea of sharing her mother’s buttery, hand-made biscuits nationwide. Morey and her team use no machinery whatsoever in the making of their biscuits, and they have since won acclaim by the likes of Saveur, Food & Wine, Southern Living, The New York Times, and Oprah. Morey has also appeared on the NBC Today Show, Fox & Friends, QVC, the Food Network’s “Unwrapped,” and was profiled on the Martha Stewart Show. Morey was also named as one of Martha Stewarts’s “Dreamers into Doers” in 2008. Morey wrote her cookbook/memoir, Callie’s Biscuits and Southern Traditions in 2013, and in 2014 launched her first grab-and-go biscuit eatery in Charleston, and have recently opened another location in Atlanta.
Isaac Morton got the inspiration to begin his ironware business when his sister-in-law gave him a 120-year old Griswold cast iron skillet. Morton, who’d been living in Charleston and working at a real estate and investment company at the time, was amazed at the antique skillet’s smooth, easy-to-clean surface—a contrast to typical modern cast iron skillets. He found himself reading ironware collector’s books, and restoring old cast iron pieces in his woodshed to gift to friends and family. Recognizing a unique market opportunity, Morton founded Smithey Ironware in 2015, his handcrafted cookware is sold by specialty retailers throughout the country.
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Chef Woody Back is a graduate of Johnson & Wales University - College of Culinary Arts and Executive Chef at Table & Main in Roswell, Georgia. Prior to Table & Main, Back spent eight years at the Cuban-American restaurant Havana in Norfolk, Virginia, before following his Kentucky roots back to southern food. Back then worked at Coastal Grill in Virginia Beach, Craft in Atlanta, and Holeman and Finch in Eugene, before eventually heading up Table & Main.
In addition to his culinary work, back is also the President of the Roswell Farmers and Artisan Market, and an active member of the Southern Foodways Alliance and the James Beard Foundation. In 2017 Back was awarded the Celebrate the Chef Award by Springer Mountain Farms at the Coalition of Food & Beverage in Georgia for his culinary excellence, consistency in dining experience, and commitment to using fresh and local ingredients.
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On this special episode, hosted by Eli Sussman of The Line we talk with acclaimed Chef Maneet Chauhan. Maneet is the executive chef and co-owner of Chauhan Ale & Masala House, and the co-owner of Mantra Artisan Ales, Tansuo, and The Mockingbird in Nashville. Before opening up these ventures, the India-native graduated from the Culinary Institute of America, and garnered a reputation from helming the kitchens at the heavily-lauded Vermilion restaurants in both Chicago and New York. She also authored her own cookbook, Flavors of My World in 2013.
Chef Chauhan is also a Food Network Star, serving as a permanent judge on the TV show “Chopped,” for which she won an James Beard Foundation Broadcast Media award in 2012. She has also appeared on “The View,” “CBS This Morning’s Dish,” “Iron Chef,” and “Next Iron Chef,” as well as in numerous print publications including Bon Appetit, Food & Wine, Wine Enthusiast, New York Times, Times of India, and The Wall Street Journal.
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Before she was a cheese connoisseur, Patty Floersheimer made custom clothing for a living. Trudi Wagner led a busy life on on Wall Street before she ventured into food. But when the two met in 2007 and bonded over a shared love of food and wine, they knew they had something special. Together, they began planning wine tasting events and sit-down dinners for 40, and proceeded to learn the art of cheese at a family-owned shop in New Jersey. A few years later, they would take their talents to Charleston and opened their European-inspired cheese and wine shop in 2011. Due to high customer demand, they proceeded to open another location that included dine-in and by-the-glass service in 2016. On this episode of HRN On Tour, Patty and Trudi sit down with Caity Moseman Wadler and Rachel Kerr from Wisconsin Cheese for a chat and a cheesy version of the newlywed show – all while tasting a variety of Wisconsin cheeses.
Todd Richard's incredible smoked chicken recipe was influenced by his parent's cooking styles. Todd and host Caity Moseman Wadler chat around the Springer Mountain Campfire at Charleston Wine + Food.
Award-winning Chef Todd Richards is renowned for his soul, his love for Champagne, and southern-style cooking. Though he is a native of Chicago, Richards taught himself how to cook and has twice been a semifinalist for the James Beard Foundation Best Chef: Southeast. He has been a chef/owner of multiple restaurants, including The Shed at Glenwood, The Pig & The Pearl, Rolling Bones Barbecue, White Oak Kitchen & Cocktails, and Richards’ Southern Fried, and is also a Board Member of Wholesome Wave Georgia, the Southern Foodways Alliance, and is a founding council member of the Atlanta Food & Wine Festival.
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According to Sean Brock, the first time he smelled Sapelo Island Purple Ribbon Cane Syrup, it reminded him of truffles. Sean, along with Glenn Roberts, Stephen Kresovich, and many others, have become fans and advocates of the syrup. They are supporting the efforts of Doc Bill Thomas and Jerome Dixon, the partners behind Georgia Coastal Gourmet Farm, to bring purple ribbon cane back to an island that is home to a small community of Gullah-Geechee decent.
This is the first of two panels at the Charleston Wine + Food about the history and current state of South Carolina’s foodways. Specifically, we take a look at crops that have been on the brink of extinction but through dedicated collaboration have been brought back, so these valuable genetics can be preserved for future generations.
Sean Brock is the Chef/Partner behind Husk restaurant, which most recently opened a location in Savannah, GA. Not only has he brought attention to Southern cuisine through his award-winning restaurants and coookbooks, Sean has also spent time developing his own farm to experiment in resurrecting and growing crops that were at risk of extinction, such as those indigenous to this area pre-Civil War.
Glenn Roberts is the Founder of Anson Mills. Glenn is a visionary who is best known for his work with Carolina Gold Rice, but he has supported the efforts to revive many Southern crops. He works tirelessly to manage his old grains, the land, and their growers, as well as chefs and retail customers. It’s a relentless effort. But only rarely must he wear a suit.
Doc Bill Thomas has been a resident of Hog Hammock – the small community on Sapelo Island, and is of Gullah Geeche descent. Doc Bill has edited and co-authored Cherokee and Sapelo Island cookbooks and posted a series of YouTube videos about Sapelo cooking.
Jerome Dixon is the co-owner of Georgia Coastal Gourmet Farms. Georgia Coastal Gourmet Farms produces Sapelo Island Red Peas and Sour Oranges. Jerome and Doc Bill are business partners and have led the charge to bring Purple Ribbon Sugar Cane back to Sapelo Island and begin production of the syrup.
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For this special on-location episode of The Grape Nation, Sam Benrubi welcomes wine luminaries Rob Mondavi Jr. and Rick Rubel.
Rob Mondavi, Jr is a fourth generation winemaker who has been part of the industry for over thirty years. He was raised on a vineyard in the Napa Valley and worked in a variety of roles at the family winery while growing up. He is an entrepreneur who started bike tour and a cigar importing businesses and has also worked at a major wine distributor. He spent time in sales and marketing for the Robert Mondavi Corporation but transitioned back into winemaking in 2004 after he and his parents and sister started the Michael Mondavi Family Estate. He took over duties as head winemaker in 2012 and focuses on green winemaking and modern practices under the Isabel Mondavi, Animo and “M” by Michael Mondavi labels.
Rick Rubel began his career in wine at the ripe age of 21, speed tasting wines at England’s Glyndebourne Opera House—an establishment known for its fast fine dining. Tasting an average of 100 - 200 wines per night, Rubel’s curiosity grew with his palate. Upon returning to the states, he landed a job with the Unique Restaurant Corporation (now the Matt Prentice Restaurant Group), where he landed an apprenticeship under Madeline Triffon, the first female master sommelier in the United States. Rubel worked with Triffon for 10 years, honing his skills and together developing more than 14 restaurant beverage programs. Rubel is now the wine director at the Belmond Charleston Place and sommelier of the hotel’s Charleston Grill.
Savannah Sasser is the chef at Hampton + Hudson in Atlanta, Georgia. She grew up in Montgomery, Alabama, where she learned to cook at her mother’s side and attended Le Cordon Bleu in Pittsburgh at age 18. Formerly the chef at Twain’s Brewpub and Billiards, Savannah also and created the menu for their sister venue, Comet Pub & Lanes. She strove to elevate their food beyond the typical pub or bowling alley fare, and by the time she departed everything in the kitchens was made from scratch. In this interview with Sam Benrubi, Savannah explores her journey from vegetarianism and back again, crediting ethical farming practices by companies like Springer Mountain Farms for changing her mind about eating meat. Sasser runs a monthly vegan supper program at Hampton + Hudson and also caters to a canine crowd with doggie cupcakes and hard biscuits.
A very special episode of Radio Cherry Bombe takes place at Heritage Radio Network with guest host Klancy Miller. Joining Klancy is Jessica B. Harris and Sara Franklin to talk about the lasting effects of Edna Lewis on Southern cuisine.
According to Heritage Radio Network, there’s perhaps no greater expert on the food and foodways of the African Diaspora than Doctor Jessica B. Harris. She is the author of twelve critically acclaimed cookbooks documenting the foods and foodways of the African Diaspora including Iron Pots and Wooden Spoons: Africa’s Gifts to New World Cooking, Sky Juice and Flying Fish Traditional Caribbean Cooking, The Welcome Table: African American Heritage Cooking, The Africa Cookbook: Tastes of a Continent, Beyond Gumbo: Creole Fusion Food from the Atlantic Rim. Harris also conceptualized and organized The Black Family Reunion Cook Book. Her most recent book, High on the Hog: A Culinary Journey from Africa to America, was the International Association for Culinary Professionals 2012 prize winner for culinary history.
In her more than three decades as a journalist, Dr. Harris has written book reviews, theater reviews, travel, feature, and beauty articles too numerous to note. She has lectured on African-American food and culture at numerous institutions throughout the United States and Abroad and has written extensively about the culture of Africa in the Americas, particularly the foodways. In the most recent edition of the Encyclopedia of American Food and Drink, author John Mariani cites Harris as the ranking expert on African American Foodways in the country. An award winning journalist, Harris has also written in numerous national and international publications ranging from Essence to German Vogue. She’s a contributing editor at Saveur and drinks columnist and contributing editor at Martha’s Vineyard magazine. In 2012, she began a monthly radio show on Heritage Radio Network, My Welcome Table, that focuses on Food. Travel, Music, and Memoir.
Klancy Miller is a writer and pastry chef deeply fascinated by all things French. After graduating from Columbia University and working in international development in French Polynesia, she earned a Diplôme de Pâtisserie at Le Cordon Bleu Paris. Klancy stayed in Paris to apprentice in the pastry kitchen at the Michelin-starred Taillevent restaurant, and was later hired by Le Cordon Bleu Paris to join the recipe development team. During this time, Klancy was featured on Food Network’s Recipe for Success in an episode about American culinary professionals in Paris. Now in New York and Philadelphia, she continues to write about food. She was a commentator on the Cooking Channel’s show Unique Sweets and has been a contributor to the online magazine Food Republic. When she’s not writing or cooking, Klancy takes hip-hop dance classes, throws waffle parties, obsesses about her next vacation, and searches for the perfect cookie.
Sara Franklin is a writer, oral historian, and food studies scholar. She is the editor and commissioner of the upcoming book Edna Lewis: At the Table with an American Original, a volume of original essays about the celebrated Southern food chef and cookbook author. The essays, written by both food-world stars and family members, explore personal memories of Lewis as well as her cultural legacy. Jessica B. Harris called the book “as close to meeting Miss Edna as one can get.” Before pursuing her PhD in Food Studies at New York University, Sarah worked as a full time farmer, a restaurant reviewer, and sustainable agriculture policy advocate. She currently teaches courses on food culture and writing at NYU's Gallatin School for Individualized Study and via the NYU Prison Education Initiative at Wallkill Correctional Facility.
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Kerry Diamond hangs out with some of her favorite Charlestonians: the team behind Effin B Radio to hear all about the city's food culture.
Effin B Radio is a Charleston-based podcast taking a ridiculous look at the food and beverage community – tackling the issues that don’t matter at all – hosted by Lindsay Collins, Nikki “Spready-Butter” Anhalt, and Philip Michael Cohen.
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Eddie Hernandez, a native of Monterrey, Mexico, is a former drummer who aspired to be a rockstar. He grew up loving the vegetables his grandmother, who owned restaurants and bars, cooked. As the only family member with any interest in cooking, Eddie became the house cook for his six half-siblings. Eddie moved to the US in 1974 at the age of 16. Eddie is the executive chef at Taqueria del Sol in Nashville and Atlanta. His menu brings together Mexican, Southern and Southwestern flavors, and his turnip greens de arbol have become an iconic dish. He and his partner Mike Klank started and organized Piggy Bank Dinners, a dinner series that raises money for the Southern Foodways Alliance and helps spread the SFA’s mission and vision to guests in the region.
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For this special episode, Sam Benrubi sits down with Doug Flemer, Courtney Mailey, and Eric Asimov to talk about wine (and cider) from the great state of Virginia!
Eric Asimov is a Chief Wine Critic for the New York Times and author of the book, How to Love Wine: A Memoir and Manifesto, and co-author of Wine With Food: Pairing Notes and Recipes from the New York Times. Before assuming his current role at The Times in 2004, Asimov authored the publication’s Tastings column, To Go column, Wine School, Wine of the Times, and The Pour, as well as the $25 and Under restaurant reviews, and freelanced for WQXR, Food and Wine, Details, and Martha Stewart Living. In his 33+ years of writing about food and wine for the Times, Asimov has become a renowned expert in the wine world.
Courtney Mailey founded Blue Bee Cider in downtown Richmond, Virginia in 2012. After working in economic development for 12 years, she left the corporate grind in 2010. Courtney attended cider school at Cornell University, apprenticed with Albemarle CiderWorks for one year, then starting getting Blue Bee Cider off the ground in 2012.
Opening in 1980, under the direction of Doug Flemer, Ingleside Vineyards is one of Virginia’s oldest and largest wineries and produces over 18 types of wine from its estate-grown grapes. For over thirty-five years, our hand-crafted wines have won numerous awards and top honors in state, national and international wine competitions, such as the London International Wine & Spirits Competition, the San Francisco International Wine Competition and the Virginia Governor’s Cup Competition.
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Thomas Marlow grew up in Upstate New York before moving to Charlotte, North Carolina to study Culinary Arts and Food Service Management at Johnson & Wales University. He spent time in Singapore and Thailand developing his personal style and passion for cooking. He joined Harper’s Restaurant Group in 2009, starting at Mimosa Grill, and moved through a number of their properties under Executive Chef Jon Fortes. He has come full circle and is now the Executive Chef at the award winning restaurant Mimosa Grill in Uptown Charlotte.
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Williams Sonoma Chefs’ Collective is a culinary advisory board launched in 2015 that features 14 chefs and bar experts each year. The advisors are selected for being innovators in their fields or redefining the culinary landscape. They come from the US and Canada, and participate in a series of events and media promotions. A few members of the collective (Gavin Kaysen, Katie Button, and Julia Momose) sit down with Eli Sussman for a special crossover episode of HRN On Tour and The Line.
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Chef, restaurateur, and activist Diep Tran sits down with us at the Charleston Wine and Food Festival to talk about the story behind her successful American Diner/Vietnamese LA eatery, Good Girl Dinette. A Vietnamese immigrant, Tran grew up watching her grandmother grow the Los Angeles restaurant chain, Pho 79. She also witnessed the grueling work her family put into restaurant industry, only to receive cut-rate wages at the end of their 16-hour days. Tran has since become a prominent advocate for raising wages for restaurant workers, paying employees of her own restaurant more than minimum wage and speaking about how cheap prices undercut both wages and the value of ethnic food. Tran’s restaurant has recently been featured on shows like “Ugly Delicious” and the Emmy award-winning “Migrant Kitchen.”
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Making his debut on HRN, Mike Lata sits down with Eli Sussman, host of The Line. Mike grew up in New England and worked his way through the kitchens of Boston, New Orleans, Atlanta and France before landing in Charleston in 1998. He is currently the Chef/Partner of FIG Restaurant in Charleston, which he opened in 2003 with partner Adam Nemirow. In 2012, the pair opened The Ordinary, an oyster bar and seafood hall, also located in Charleston. Chef Lata and his restaurants have received numerous accolades and been nominated for many awards, including the James Beard Award he won for Best Chef: Southeast in 2009. Chef Lata is committed to supporting local farmers, fisherman and purveyors and is an active member of the Southern Foodways Alliance.
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To kick off Charleston Wine + Food, we catch up with one of our favorite Charlotte-based chefs at the Springer Mountain Farms campfire! Shai Fargian grew up in Israel but landed in Charlotte, North Carolina after working in kitchens all over the world, including Tel Aviv and New York City. He opened Yafo Kitchen in 2016 with the restaurateur Frank Scibelli and his FS Food Group. Everything at the fast-casual Mediterranean spot is made on-site daily.
Kat Johnson chats with Shai about what he's cooking up at the Springer Mountain campfires and tips for replicating his mouth-watering rotisserie chicken at home.
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Sam Benrubi, host of The Grape Nation, travels down to the Naples Winter Wine Festival in Florida to interview winemakers from all over the world. On this episode of HRN On Tour Sam chats with David Duncan.
David Duncan is President and CEO of Silver Oak and Twomey wineries in California.The winery was started in 1972 by David's Dad Ray and Justin Meyer. Silver Oak makes wine in both Napa and Sonoma. The iconic and innovative winery received a LEEDS Platinum certification in 2016 and owns their own cooperage business.
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Sam Benrubi, host of The Grape Nation, travels down to the Naples Winter Wine Festival in Florida to interview winemakers from all over the world. On this episode of HRN On Tour Sam chats with Laura Catena.
Laura Catena is managing Director of Bodega Catena Zapata in Mendoza, Argentina. Laura wears many hats in her busy life. Dr. Catena is an emergency room physician in San Francisco, a 4th generation vintner, founder of the Catena Wine Institute, author, and mom. Laura splits her time between Mendoza, also running her label, Luca, and California.
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Sam Benrubi, host of The Grape Nation, travels down to the Naples Winter Wine Festival in Florida to interview winemakers from all over the world. On this episode of HRN On Tour Sam chats with winemakers David and Callum Powell.
Australian David Powell is a Barossa Valley Legend. He founded Torbreck Wines in the mid "90's and for over 20 years made the most sought after wines in the world. In 2014 he started Powell and Son Wines with his son Callum, concentrating predominantly on Rhone varietals.
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One of our favorite ways to spend a Friday evening is celebrating food activism– so we completely lucked out on January 19th, when HRN had a front row seat at the Good Food Awards. This is the 8th year that the organization has spotlighted the many food producers across the country who are currently excelling at social good and sustainability, while also creating delicious food. 199 winners– from 15 different categories– received medals, and along the way, we also heard inspirational speeches from some of the winners, plus icons Alice Waters, Madhur Jaffrey, and Sarah Weiner, founder of the Good Food Awards, emceed by the one and only Sam Mogannam of Bi-Rite Market. Tune in to hear these speeches and more from the ceremony.
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HRN host Michael Harlan Turkell interviews the co-founders of Render Food, Dana Peck and Ali Bouzari.
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HRN host Michael Harlan Turkell chats with Amanda Purgh and Chase Atkins, the creators of Burn Hot Sauce.
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Our guest hosts from the Good Food Foundation, Sarah Weiner and Annalena Barret, interview one of this year's winners – Mark Sanfilippo from Salume Beddu.
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Our guest hosts from the Good Food Foundation, Sarah Weiner and Annalena Barret, interview the amazing Yair Tygiel, better known as The Coconut Man.
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HRN founder Patrick Martins talks with three of his favorite GFA attendees – Sam Mogannam from Bi-Rite Market, Debra Dickerson from Tomales Bay Foods, and Charles Wekselbaum, the founder of Charlito's Cocina.
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Liza and Caity chat with one of the Good Food Awards' most prolific winners – Eli Cairo from Olympia Provisions.
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Caity Moseman Wadler, HRN's Excutive director, chats with Colin Davis, one of the founders of Shacksbury Cider.
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HRN's Liza Hamm talks to Sara Brito about the Good Food 100 Restaurant List.
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In this last portion of the James Beard Foundation Food Summit, facilitator Mitch Baranowski chats with Olivier DeSchutter (International Panel of Experts on Sustainable Food Systems), Phil Jones (City Food), Pamela Koch (Laurie M. Tisch Center for Food, Education & Policy), Peggy Neu (The Monday Campaigns), and Hari Pulapaka (Stetson University) in this panel titled Cultivating Consumers into Citizens: Perspectives. This incredible panel of speakers not only discuss their most recent endeavors in food policy and advocacy, but also further delve into the role the consumer has to play within the avenues of sustainability, education, environmentalism, and even race relations when it comes to the food we buy, eat, and share.
In the closing discussions of the James Beard Foundation Food Summit, author and chef Tunde Wey talks about the realization that inspired him to start his thought-provoking Blackness in America and 1882 dinners. Wey spoke of his Nigerian heritage and how realizing the difference between this and being black and growing up in America helped him understand just how race is politicized. “In order to create change,” Wey says, “we need to understand that we are the problem. In order to move away from despair, to move away from pessimism, we have to think away from consumption, and [instead think] to contribution.”
Jon Alexander of The New Citizenship Project then follows Wey’s speech and closes the summit with a talk of his own about the meaning of being a “citizen.” Alexander discusses that as a society of consumers we are only looking out for our own best interests, so we must begin to think of ourselves as citizens and not only choose the options but help shape them. Alexander cites studies that demonstrate the fact that human behavior is not only motivated by competition and status, but also by empathy and collaboration, and this is an idea we must help foster by getting involved.
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In this third installment of the James Beard Foundation Food Summit 2017: Consuming Power, James Beard Foundation Executive Vice President Mitchell Davis chats with Kate Cox (New Food Economy), Tamar Haspel (The Washington Post), and journalist Helen Rosner in a discussion titled Cultivating Consumers Into Citizens: Perspectives from the Media to examine how their roles in the media allow the consumer to further understand the complexities of the modern food world. Then we hear Caleb Harper (Open Agriculture Initiative) talk about how the act of farming is truly “unnatural”, in addition to GMO manipulation and the ethics of new food and farming technologies and developments.
In the panel titled Science and Society, Caleb Harper joins Jennifer Kuzma, (Goodnight-NC GFK Foundation and NC State University), have a conversation about ethics, science, and food. Hear them describe how things get complicated when scientific innovations in food, technology, and farming have the potential to dramatically change the social, political and environmental landscapes of the modern world.
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In this second installment of the James Beard Foundation Food Summit 2017: Consuming Power, listen as author Mark Schatzker moderates a discussion on taste and industry titled Leading with Taste with chef and author Dan Barber (The Third Plate) and Mary Wagner of MK Wagner & Associates. Then journalist Tamar Haspel moderates a panel titled Money Where Your Mouth Is: Companies Adjusting to Changing Consumer Beliefs, Behaviors, and Tastes, with speakers Josh Anthony (Campbell’s and Global Nutrition), Alexia Howard (AB Berstein), Mehmood Khan (PepsiCo’s Global R&D), and Jason Lepes (Fresh Direct). Hear them discuss the ethics and psychological complexities of modern food consumption, the intersections of purchasing power and bodily health, and how what we buy impacts the current state of the planet and our Earth’s farmers.
Finally, Kris Moon moderates Levers for Change: Grass Roots Advocacy and Action as he chats with the co-directors of the Food Chain Workers Alliance Joann Lo and Jose Oliva, where they examine how the current political climate in regards to immigration policy will heavily impact our food supply and labor pathways, followed by a speech on the power of litigating for change by Kim Richman (Richman Law Group).
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Heritage Radio Network’s Kat Johnson attended this year’s James Beard Foundation Food Summit, aptly titled Consuming Power, where the conversation was far from simple. “The question before us in thinking about this year, is what to do with this muddle that is food,” said JBF Executive Vice President Mitchell Davis during his opening remarks. “So much has changed since last October,” he continued, referring to not only the election but also to Amazon’s game-changing purchase of Whole Foods. “But what hasn’t changed is people’s desire for access to fresh, healthful, delicious food to feed themselves, to feed their families, and to feed their friends.”
In this first section of the event, industry experts and scholars discuss the psychological mechanisms involved with our decision-making around food, belief vs. fact, the influence of culture on consumer behavior, and breaking down big data. Listen in to this inspirational conversation between, as Davis puts, “people trying to make our food system more sustainable, more wholesome, more delicious, and more equitable.”
This episode of Heritage Radio Network On Tour was generously supported by the Julia Child Foundation, which strives to continue the legacy of this culinary icon by educating and encouraging others to live well through the joys of cooking, eating and drinking well.
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One hundred artisans, six hundred wines, two days, one RAW Wine Fair. Created and organized by Isabelle Legeron MW, the RAW Wine Fair is a totally independent wine fair celebrating some of the best wine talent in the world; all focused on natural, organic, and biodynamic wines with low intervention in the cellar. Isabelle joins HRN Julia Child Fellow Jordan Werner in a quiet corner of the fair—held November 5 & 6 at 99 Scott in Bushwick, Brooklyn—to talk about the natural wine movement, transparency, and the importance of storytelling.
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This episode of Heritage Radio Network On Tour is a special dispatch from Shackscamp—a weekend full of cider, cheese, and camaraderie hosted by the wonderful crew at Shacksbury Cider. The HRN team heads up to the Green Mountains of Vermont to work a little (and drink a lot).
Get excidered!
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Don’t miss this interview with Alice Waters, culinary trailblazer, prolific author, founder of Edible Schoolyard and Chez Panisse restaurant in Berkeley, and decorated hero of the good food movement. Alice joins HRN Executive Director Caity Moseman Wadler live in the HRN studio to discuss her newest book, Coming to My Senses: The Making of a Counterculture Cook, her work with Edible Schoolyard, and other stories from her life.
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Just days before being named to Esquire's 18 Best New Restaurants list, Michael and Tara Gallina stopped by the shipping containers to talk to Kat Johnson about opening their restaurant, Vicia in St. Louis. The husband-and-wife team met while working at Blue Hill at Stone Barns in New York’s Westchester County, and relocated to Michael's hometown where they started cooking and serving pop-up dinners under the name Rooster and the Hen.
Vicia is located in the Cortex Innovation Community, a vibrant and fast-growing innovation hub and technology district.
Michael and Tara's restaurant has also been named to Bill Addison's Eater 12 Best New Restaurants in America list and Bon Appetit's 50 Best New Restaurants list.
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This special episode of Heritage Radio Network On Tour brings you the latest news on the California Wildfires that continue to burn throughout parts of Napa, Sonoma, Calistoga and Santa Rosa.
Kat Johnson reports on the most recent developments and speaks with Jeff Mosher, the Executive Chef of Robert Mondavi Winery.
This special episode of Heritage Radio Network On Tour brings you the latest news on the California Wildfires that continue to burn throughout parts of Napa, Sonoma, Calistoga and Santa Rosa. We have updates from winemaker Robert Sinskey, Brian Kenny of Hearst Ranch, and more.
“We need to focus on climate change and educate people to vote the environment. It needs to be the number one issue for all eligible voting citizens. The world has bigger problems than just the wine industry and these fires. We need intelligent, savvy politicians who will make climate change their top priority and we need to put others on notice that the world has moved beyond fossil fuel and chemical farming. I have said for years that vineyards are the canary in the coal mine. What we are experiencing now is what’s in store for the rest of world if we don’t move on from this carbon based economy.” – Robert Sinskey
Next, we take a look at some of the conditions that led to these fires. The New York Times published an article addressing the factors that made this wildfire season so deadly. Years of drought were followed by record amounts of rainfall, which spurred new plant growth, and then followed by months of extreme heat that withered the new growth and turned it into more tinder. Autumn winds from the northeast, known as diablo winds, began blowing through the region over the weekend at speeds of 70 miles an hour or more. It’s unknown what sparked the fires at this time, but state officials are looking into the possibility that downed power lines are one of the causes.
Chefs Collaborative was founded in 1993 as a non-profit network focused on inspiring, educating and celebrating chefs and food professionals dedicated to working towards a better, more sustainable food system. For their 8th Annual Chefs Collaborative Summit, Growing Community – Owning the Future, food professionals from across the country gathered in Atlanta, GA on Saturday, September 9th – 11th for workshops, networking and engaging discussions on issues such as ethical seafood practices, food waste, meat matters and solutions for the future of sustainable food.
Part two of Sunday's programming delved into concepts such as adaptive grazing techniques, a reimagining of the archaic curriculum of “home economics," and a deeper understanding of equality in politics of farming. This incredibly diverse group of individuals shared their knowledge and passion for making a difference through our local communities. Discussions also included a deeply intersectional examination of the restaurant business through the avenues of equity and race relations, and how both chefs and restaurateurs must take a stand to protect our nation’s immigrants through the socio-cultural establishment of “restaurant sanctuaries."
List of speakers:
00:10 – Marc Oshima, AeroFarms
6:53 – Evan Mallett, Black Trumpet
12:50 – Josh Goldman, Australis Barramundi
20:00 – Hugh Acheson, Seed Life Skills
34:00 – Tamara Jones, Southeast African American Farmers Organic Network, and Matthew Raiford, The Farmer and the Larder
49:44 – Kim Severson, The New York Times; Daniel Patterson, Alta Group, Coi and LocoL; Johnny Livesay, Black Star Co-Op; Saket Soni, National Guestworker Alliance; Marielena Hincapié, National Immigration Law Center
Chefs Collaborative was founded in 1993 as a non-profit network focused on inspiring, educating and celebrating chefs and food professionals dedicated to working towards a better, more sustainable food system. For their 8th Annual Chefs Collaborative Summit, Growing Community – Owning the Future, food professionals from across the country gathered in Atlanta, GA on Saturday, September 9th - 11th for workshops, networking and engaging discussions on issues such as ethical seafood practices, food waste, meat matters and solutions for the future of sustainable food.
Heritage Radio Network was there to capture the sights and sounds of the summit’s prominent speakers at an event hosted by New York Times food correspondent, Kim Severson. In part one of the summit, attendees heard from Paula Daniels (Co-Founder of the Center for Good Food Purchasing), Martha Mendoza (Pulitzer Prize-winning journalist, Seafood from Slaves), and Tunde Wey (author of Blackness in America). We also caught up with Alice Rolls (Executive Director of Georgia Organics).
0:08 – Kim Severson, New York Times (moderating throughout)
0:45 – Piper Davis, Grand Central Bakery
6:15 – Steven Satterfield, Miller Union
7:58 – Judith Winfrey, PeachDish
15:48 – Paula Daniels, Center for Good Food Purchasing
43:11 – Martha Mendoza, Pulitzer Prize Winning AP Reporter
59:30 – Tunde Wey, Blackness in America, and Julia Bainbridge, Atlanta Magazine
1:30:38 – Alice Rolls, Georgia Organics
Though widely consumed throughout the world, lamb is a largely under-appreciated meat in the U.S. “I think there are too many Americans who have just had bad lamb,” says farmer Craig Rogers of Border Springs Farm in Virginia, one of three experts on the subject who spoke with Kat Johnson at a workshop entitled Lamb Breakdown at the 8th Annual Chefs Collaborative Summit.
“One of the most fun things for me is introducing—or reintroducing—people to lamb, and they just go ‘Oh my god I had no idea!’“ Rogers joined Chef Michael Costa (Zatinya, Washington DC) and James Beard Award-winning butcher Adam Danforth as they discussed all things lamb—from the science of muscles and flavor, to using lesser known cuts, and even starter tips for beginners.
“I work with anyone who wants to better understand their relationship to meat, and also their relationship to animals that sustain us,” says Danforth, “By teaching on-farm slaughtering, whole-animal butchering, and meat and flavor science, I aim to challenge people’s stigmas around what they think they’re experiencing when they eat meat, or also what their ideas of quality are.” Hear more of their deep-dive on lamb and how farmers, butchers, and chefs can work together to promote consumption and sustainability of the animal.
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As of Tuesday, October 10th at around 6pm EST there are over a dozen wildfires raging throughout Northern California. The fires are concentrated in the wine and agricultural centers of the state in Napa and Sonoma Counties, where 12% of the state’s grapes are grown. On this episode we are providing up to date information on the impact this disaster is having on the residents of this region and how it is affecting the area’s food and wine producers. We are joined on the phone by Brian Kenny of Hearst Ranch and Adam Mariani from Scribe Winery to get their local perspectives and reports.
Scribe Winery issued this statement on Tuesday afternoon:
"We are heartbroken by the devastation the wildfires have caused to both the Sonoma and Napa Valley. We have been up for the last two nights working alongside the incredible Cal Fire and the local fire departments to keep the fire at bay. It was a very close call. If not for them this place we have called home for over a decade would be gone. We are also so thankful to the community and our friends for coming out to help over the last few days. Although Arrowhead Mountain is scorched, we are so grateful that the Hacienda and the other buildings have been spared. We are incredibly fortunate and appreciate the messages of love and support. Our thoughts and prayers are with the people who were not so lucky. It's beyond devastating."
The full personal, economic, and environmental impact of this devastating natural disaster will likely not be known until the fires have been controlled. HRN On Tour will be keeping you up to date on how the fires are affecting our food and wine producers and how you can help those in need. We will continue our coverage in a special segment of this week’s HRN Happy Hour, Thursday evening at 5pm, where we will be joined by more voices of Northern California’s food world.
*Map Data © Google 2017.
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On this episode of HRN On Tour, Kat doesn't have to travel far to get a taste of the international! She heads over the East River to the James Beard House to catch up with two of Atlanta’s best chefs: Matthew Basford of the rustically elegant Canoe, and Nick Leahy of Saltyard, whose aesthetic leans toward modern and sleek. Matt and Nick teamed up on their menu, titled "Town and Country," which reflects the cuisine they serve in their acclaimed restaurants, as well as their international upbringings. Kat sits down to hear about the Australian, Bermudian, and English influences – to name a few – in Matt and Nick's cooking and learn about locally sourced Southern ingredients they brought with them from Atlanta.
ABOUT MATTHEW
Growing up in Australia, Matthew Basford was exposed to cooking techniques that drew influence from Pan-Asian cuisine. He started his culinary journey at Pear Tree Cottage in Greenock, followed by Vintner’s Bar and Grill in Angaston. He was awarded Second Place in Tasting Australia in two consecutive competitions and placed in the Nestle Junior Chefs of Australia Competition, a yearly event that honors the top apprentices in the country. After completing his four year apprenticeship, Basford was officially a “Qualified Chef”, and travelled to the United States.
In December 2002, Basford moved to New Orleans, LA and began working at Dominique’s, at the Maison Dupuy Hotel in the French Quarter. When Hurricane Katrina hit New Orleans in 2005, Basford was relocated to Atlanta, GA. Within a week, Basford found himself in the Canoe kitchen. He started as line cook, and worked his way up the ranks from sous chef to executive sous chef, and finally, chef de cuisine. In 2013, Basford was named executive chef of Canoe and continues the legacy of the city’s longstanding bastion of fine dining. His commitment to serving fresh, seasonal ingredients marries well with the rich tradition of Canoe.
ABOUT NICK
Nick Leahy, an Atlanta-based Chef, is most notably known for his work at Saltyard, a tapas style restaurant in the affluent Buckhead area of the city. Since opening, Saltyard has gained much recognition in publications such as The Atlantan, Zagat’s, and Jezebel Magazine, where it most recently landed on the Top 100 Hottest Atlanta Restaurants list. Nick has also made a name for himself within the culinary community. Most recently, he was the winner of the Taste of Atlanta VIP Chef’s Cook-Off competition, as well as, the “Golden Ticket” recipient for the Atlanta Battle of the Burgers. Additionally, he has appeared on several television shows and local channels, including Atlanta and Company, and CBS 46. Prior to his work at Saltyard, Nick honed his skills while working for some of the biggest culinary names in Atlanta, including Concentrics, Chef Chip Ulbrich, and 5th Group, as well as, working as the Executive Chef for Daylesford Organic in London, England.
From an early age, Nick was exposed to many cultures, which is apparent in his cooking style. Born in Bermuda, and partially raised in Europe as a child (and recently returning from another stint abroad), Nick refers to his cooking as “globally inspired with an emphasis on using local and regional ingredients.” His passion for food and culture is apparent at Saltyard, where the menu samples may include Spanish-style boquerones (marinated anchovies) or Italian burrata, to name a few. While always experimenting with international flavors, Nick is also passionate about using local, organic ingredients whenever possible. As a true believer in the farm-to-table movement, he works daily with local farmers to source the best possible ingredients. It is this combination of global fare with local ingredients that best represents Nick himself, a man with both international and southern roots.
Nick’s passion for food extends beyond the restaurant as well. In September 2014, he was the first Chef ever to be elected to the Board of Trustees for Meals on Wheels Atlanta (MOWA), a charitable organization that provides daily meals to senior citizens in need. Since becoming involved, Nick has facilitated a partnership between the Peachtree Road Farmer’s Market and MOWA, which enables MOWA to purchase organic produce directly from the farmers at a discount, while allowing the farmers to liquidate their leftover goods. Most importantly, the partnership provides the MOWA seniors all the benefits of eating locally grown produce.
Nat Bradford is a father of five, farmer, and landscape architect in Seneca, South Carolina. As a farmer he maintains the breedline of their 170 year old family heirloom, the Bradford watermelon. He sits down with Kat Johnson to explain the history, legends, and comeback story of the Bradford.
Nat and his wife, Bette, started Watermelons for Water in 2013, a philanthropic cause funded by all the proceeds from their watermelon harvest. Watermelons for Water has provided hand-dug freshwater wells for small farming families in Bolivia and funded a project in Tanzania where the watermelon is being grown as an inexpensive freshwater source.
For a closer look at what it took to plan and execute Slow Food Nations, Kat sits down with Slow Food USA Board Member, Julie Shaffer. Julie is also the liaison to the Network of Governors. She shares her thoughts on the weekend, our host city of Denver, and gives a shout out to all of the chefs and delegates from the South who came to represent the region.
Julie grew up in rural Ohio gardening and foraging with her grandparents, which lead to a life-long love of food and farming. She moved to the mountains of Tennessee for college and fell in love with the south. She has made her home in Georgia for the past 35 years and founded Slow Food Atlanta in 2000. She served as leader of the Atlanta chapter for ten years, and went on to serve as regional governor for the SE region before being elected to the board of directors of SFUSA.
Rusty Bowers is a bona-fide Meat Magician. He’s the owner of Pine Street Market in the Avondale Estates neighborhood of Atlanta. If you visit his website, you’ll be greeted with the giant words, “Know Your Butcher.” As Atlanta’s only whole animal butcher, Rusty aims to bridge the gaps between both farmers and butchers and butchers and customers. Kat sits down with Rusty to talk about how a trip to Italy kickstarted his love of cooking and why he believes attending culinary school was one of his best decisions.
Forget olive oil. Clay Oliver is cold-pressing some of the most exciting new oils – and he’s doing it in an unlikely place: rural Georgia. You can roughly place The Oliver Farm on a map by dropping a pin halfway between Atlanta and Jacksonville, FL.
As Clay puts it, “The oil business came about from an idea several years ago when fuel prices soared and the American economy faltered. There was a lot of talk about alternative fuel sources. That sparked an interest in an area that I knew very little about. I began researching, visiting oil plants, and talking to individuals in this field. My initial thought was to make my own fuel. The equipment needed to extract oil is expensive, and the savings on fuel would not pay for the equipment for many years. I was fortunate enough to meet a couple of people who influenced me to consider growing, processing, and selling food grade oil. So, in 2012, I grew my first crop of sunflowers for oil production.”
Kat sits down with Clay to talk about the role that chefs Steven Satterfield and Sean Brock played in bringing his oils to a level of recognition he never expected. Satterfield is particularly fond of the peanut oil, which he said tasted “green.” It is now officially known as green peanut oil. Clay also shares the newest oil he’s working on, okra seed oil, and discusses the challenges with finding enough okra to meet the demand!
John Cox is the Chef and Partner at The Bear and Star, a new restaurant in Los Olivos. The Bear and Star takes its name from the two states Cox has called home, Texas and California, celebrating refined ranch cuisine paired with California’s bounty. The restaurant is intrinsically intertwined with the 714 acre Fess Parker Home Ranch seven miles away, where the Wagyu cattle herd are raised and finished with the spent grains and pomace from the family brewery and winery. Also raised on the ranch are chickens, quail, rabbits, pigs, and bees, and a number of heirloom fruits and organic vegetables for use at the restaurant.
One of the highlights at the inaugural Slow Food Nations was the History of BBQ dinner that showcased The Tradition of South Carolina Whole Hog Barbecue – arguably the slowest food that exists. Attendees got a glimpse into the rural South of the past while eating South Carolina Whole Hog BBQ prepared by sought-after pitmaster Dr. Howard Conyers.
After the pig was pulled from heat, but before the dinner began, Kat Johnson was able to spend a few minutes speaking with Dr. Conyers, who by day makes use of his PhD in Mechanical Engineering by working as an engineer at NASA Stennis Space Center. By night and weekend, he travels the nation to host educational dinners on South Carolina Barbecue.
Professor Angela Harris of UC Davis School of Law joins longtime civil rights activist, farmer and Terra Madre delegate Jim Embry in an exploration of the history of American agriculture as a site of citizenship and racialization.
Angela Harris’ essay, “(Re)Integrating Spaces: The Color of Farming,” in the Savannah Law Review outlines structural inequities underlying farm ownership in the United States — a history marked by slavery and indigenous and immigrant exclusion from land ownership and citizenship.
Join a conversation led by Jim Embry with farmers and ranchers who are making a different future the reality: Rudy Arredondo of the Latino Farmers and Ranchers Association in D.C., Aretta Begay of the Navajo-Churro sheep presidium, and Khai Nguyễn of VEGGI Farmers Cooperative in Louisiana. You’ll come away with an enhanced understanding of the impact of structural racism on farm ownership and the potential and urgent need for change, especially through farm bill programs. You will hear success stories and options for personal action that can lead to a different future.
The gluten intolerance of our stomachs has given rise to innumerable chemical replacements for commodity wheat. Can this demand also generate interest in heritage staple grains, like millet, teff and buckwheat? In Praise of Ancient Grains chats with panel Glenn Roberts, Chris Bianco, Chad Robertson, and Steve Jones to educate us on the thousands of varieties of ancient grains and how we can not only reincorporate these forgotten foods back into the American diet, but also conduct more research on these highly nutritious grains within the fields of science and nutrition.
The American identity has never remained constant or uncontested, and the same goes for our food. Mitchell Davis, Executive Vice President of the James Beard Foundation, leads a discussion with chefs who are bringing immigrant cuisines to the forefront of the American restaurant scene. Representing the frictions yet “beautiful tapestry” that explicates both the diversity and complexities of American cuisine, chefs Alon Shaya, Dana Rodriguez, and Sonya Kharas share their experiences with the audience as they attempt to decipher their roles in the restaurant world as influencers of American food culture.
Located two miles north of Uptown Charlotte, Haberdish’s chef Jeff and badass lady-mixologist Colleen dish on their famed fried chicken, the medicinal benefits of farm-apothecary cocktails, restaurant-family culture, logistics of glassware, the new summer menu, and the future of Charlotte dining.
Agave-crazed Lou Bank, of S.A.C.R.E.D. Agave, preaches the mezcal gospel: stop drinking mezcal in cocktails; start drinking it straight. Discovering a gluten intolerance drove Lou to seek out other spirits, and since discovering mezcal, he hasn’t looked back. Lou discusses the difference between tequila and mezcal, what to look for when tasting, drinking from clay versus plastic cups, and more.
Chef Luca Annunziata of Luca | Modern Italian Kitchen (formerly Passion8) began his culinary career under his mother’s tutelage where he grew up in Naples, Italy. Signora Filomena was a tremendous influence on her young son whose passion for cooking was evident early on. Food was the vehicle that would lead him to later travel the world and discover his own unique cooking style. He is known for his innovative juxtaposition of complex flavors that contrast creating a modernist’s interpretation of cuisine. With over twenty years experience in hospitality, Luca has worked in many of venerable Four-Star/Five-Diamond restaurants and hotels around the world. Prior to coming to Charlotte, he worked for Don Alfonso’s 1890 in San A’gata, Italy, a two-star Michelin Relais Chateaux restaurant. He has been a recipient of many awards but what he is most proud of is receiving the esteemed Zagat Platinum Award for Excellence as well as the Passion8’s being named “Top 25 Best Restaurants in Charlotte” from Charlotte Magazine as well as receiving multiple AAA Four Diamond Awards.
Bob Peters, the mastermind behind Ritz Carlton’s Punch Room bar in Charlotte, North Carolina, sits down with Caity and Kat to talk mixology and gardening. He praises Charlotte’s growing urban agriculture scene, supported by the Piedmont Culinary Guild, which connects Charlotte chefs with local farmers. Bob manages a rooftop garden of tropical fruits, vegetables, and herbs-- even harvesting honey from his two active beehives!-- for true control of flavor in his inspired cocktails. Bob describes Caity’s favorite cocktail, the Buzzed Bunny, which features aged Cardinal barrel-rusted gin, pressed carrot juice, Italian sweet vermouth, and a Saint Germain foam ladled into a delicate, Hruska glass poppy.
What would Wolfgang do? Chef Stephen Schmitt’s motto merges his culinary training with his commitment to hometown, Charlotte. Despite bearing the name of an internationally renowned chef, WP Kitchen & Bar is committed to celebrating the local community and providing their guests the opportunity to try new ingredients and dishes that they may not have yet at home. This is what motivates Chef Schmitt: continually growing and fine-tuning his craft as both a traditionally trained chef and key player in the Charlotte culinary community.
Caity and Kat sit down with Chef Shai Fargian, the Israel-born, self-taught chef of Yafo Kitchen in Charlotte, North Carolina. His dynamic restaurant features Mediterranean dishes with strong Middle-Eastern influences. Yafo’s Kitchen may be considered a fast-casual establishment, but Shai and his staff do everything but cut corners. Everything served at Yafo Kitchen is made on-site daily, though they do keep a supply of their world-renowned bread dough in the freezer in keeping up with loyal customers. Shai discusses the importance of educating his staff about flavors unique to Mediterranean and Middle Eastern cuisines, where he sources his ingredients for ultimate freshness, and his future plans for Yafo Kitchen.
Considering the inspired plates leaving Chef Blake Hartwick’s kitchen, it’s only fitting Bonterra Dining & Wine Room is housed in what used to be a Methodist Church. In delivering a truly spiritual experience, Chef Hartwick’s inspired take on Southern Cuisine celebrates fresh, local flavors, allowing both the farmers he sources ingredients from, and the changing seasons to define what winds up on the menu. Add in Southern hospitality and an extensive wine list, Bonterra is the place to break bread with your loved ones.
Chef Chris Coleman’s respect and love for hometown Charlotte is clear when perusing Stoke’s locally-focused menu. Stoke’s mesmerizing open floor plan distracts from their immediate surroundings--a hotel lobby in Uptown Charlotte's Marriott City Center--instead encouraging diners to gather communally around the 600-degree wood oven. What ensues is an intimate and engaging experience; the food is rustic and simple, not without an eye for detail and a mind towards local sourcing. Chef Coleman fondly tells stories of the Charlotte restaurant scene: from bussing tables at “fish camp”, to his first executive chef position at just 21 years old.
The day before things kicked off at the Good Food Mercantile at Union Market in Washington D.C., the festivities began with Good Food USA's Small Business Breakfast Panel: Tips & tricks on starting, scaling, and surviving your venture. Introduced by Sarah Weiner, Executive Director of the Good Food Foundation, the panel was moderated by Ezekiel Emanuel. Emanuel is an oncologist, bioethicist, and health policy expert at the University of Pennsylvania—though you may recognize his name from his work on the Affordable Care Act and former First Lady Michelle Obama's Let's Move Initiative—and he is now working with Shawn Askinosie to create a premium chocolate bar with beans from Madagascar.
The panelists are superstars of the good food movement, including Elias Cairo of Olympia Provisions, Danielle Vogel of Glen's Garden Market, Ann Yang of Misfit Juicery, Shanika McCloud of Greenplicity, and Sarah Gordon of Gordy's Pickle Jar. They share their stories, their struggles, and the best business advice they've ever received.
Many thanks to Union Market for providing this recording!
The crafters and products at the Good Food Mercantile are the cream of the crop in terms of sustainability, innovation, and quality. At the end of their day in D.C., Caity and Jack chat with producers of salt, fine oils, cheese and gelato, and a panel of chocolate makers who agree that being part of the Good Food Awards means being in good company!
Sarah Hartman of Harper Macaw, Alak Vasa of Elements Truffles, and Robert Norman of Raaka Chocolate share their favorite chocolate pairings and their experiences educating customers about the broad world of chocolate. Next, Nancy Bruns of JQ Dickinson Salt-Works tells about the history of West Virgina's salt industry and the value of thinking of salt as an agricultural product. Then guest host Jennifer Isham of Union Market talks with Paul Bower of Zingerman's Creamery about all things cheese and gelato. Finally, the day wraps up with Clay Oliver, who produces exceptional oils on his 5th generation family farm.
After starting the day with cocktails, Caity and Jack are ready for a few snacks. Thankfully, the Good Food Mercantile is chock-full of delicious, interesting, and downright good things to eat.
Samy K (who also happens to be a radio personality) introduces the HRN team to the world of vegan cracklins, and talks about what it means to be at the "Healthy Angels Unicorns Mercantile." After that, the fun continues with fermented foods from Sarah Gordon of Gordy's Pickle Jar and Shane Carpenter of Hex Ferments (and their incredible beatboxing talents). Finally, things get cheesy as guest host Jennifer Isham of Union Market talks with Elena Santograde of Grafton Village Cheese and Elias Cairo of Olympia Provisions.
What's the best way to start a day at the Good Food Mercantile at Union Market in Washington, D.C.? With a cocktail segment, of course! Caity teamed up with Producer at Large Jack Inslee and Allison Hamlin to check out the hottest products on the D.C. cocktail scene.
First up, Tory Pratt of True Syrups & Garnishes talks about the excitement around craft booze and how her products are encouraging people to make cocktails at home. Next, Don Morton of Shrub District tells how his products are moving forward into the cocktail future by resurrecting history. Things get crude with Craig Rudewicz of Crude Bitters as he shares the secret to running a successful small business (hint: Google!). Finally, Pia Carusone and Sarah Mosbacher get the crew into the spirit of girl power and give their take on the evolution of D.C. into a cocktail capital.
For our final broadcast from Charleston Wine + Food, Jimmy Carbone sits down with Robert Stehling of The Hominy Grill for a rousing round of trivia! We bring up two audience members to try their hand at answering questions about Charleston, Southern food and drink, and Southern food personalities for a chance to win Heritage Radio Network koozies and potholders. Robert shares some stories of cooking at Crook's Corner under the legendary Bill Neal and about his own experiences dishing up its simple, clean fare since 1996 at Hominy Grill.
Steve Palmer formed the Charleston-based hospitality and consulting group The Indigo Road in 2009 when he began working with the celebrated restaurant Oak Steakhouse on historic Broad Street. He went on to open O-Ku, Cocktail Club, The Macintosh, among several other concepts across the Southeast. Palmer maintains the philosophy that great service starts with well cared for employees. He believes in promoting from within, creating new opportunities for his staff, and developing a strong company culture.
Steve sits down with Kat Johnson to talk about Ben's Friends, a support group he started along with Charleston Grill’s Mickey Bakst that aims to help food and beverage workers who may be struggling with drug and alcohol abuse. Both Palmer and Bakst are very open about their past addictions while working in the industry. After Palmer lost close friend and chef Ben Murray following a struggle with addiction, he felt a strong need to start support group Ben’s Friends. It is similar to AA, but not affiliated with the organization. It is completely anonymous and there's no pressure to stand up and talk. The group is simply a space to meet others who are working on or have overcome their addiction.
Chef Matthew Raiford and Food Alchemist Jovan Sage run a family farm in Brunswick, Georgia. Raiford grows it; Sage preserves it. At their restaurant, The Farmer and the Larder, their passion for culinary experience comes through in each dish, thoughtfully and lovingly prepared with a deep reverence for the beauty of the harvest. Matthew and Jovan sit down with Caity Moseman Wadler to discuss what it's like to farm on land that has been passed down in their family for six generations and what the past can teach us about growing crops today. For example, they use letters written by Matthew's great-grandmother that describe what she was planting as their almanac.
Charleston Wine + Food was more than just biscuits and grits! For a special interview about Indian cuisines and influences, Kat Johnson welcomed Maneet Chauhan of Chauhan Ale and Masala House in Nashville and Meherwan Irani of Chai Pani in Asheville and Atlanta. They each share stories of growing up in India and how their experiences shaped the type of food they cook. For Maneet, she was always the kid in the kitchen asking questions about techniques and ingredients. She now expertly blends Indian and Southern flavors in her menus. Meherwan had a much different experience, since traditionally boys didn't spend much time cooking where he grew up. Instead, he found his love of food on the street. When you experience the food at Chai Pani, you understand why Meherwan decided to pay homage to those flavors.
Both Maneet and Meherwan are helping Indian cuisine reach a larger audience by making it approachable and educational. They even have lots of helpful advice for home cooks hoping to try their hand at preparing traditional indian dishes – and the first piece is "never use curry powder!"
In the third hour of Beer Sessions Radio broadcast from the Charleston Wine + Food Festival, host Jimmy Carbone welcomes Morgan and Edward Westbrook from Westbrook Brewing in Mount Pleasant, SC and Chef Adam Sappington from The Country Cat in Portland, OR to talk beer and butchery. For the Westbrooks, brewing is a family affair (their kids very patiently hung out for their interview). Morgan shares stories about taste-testing local donuts before using them in their collaboration with Evil Twin Brewing: Imperial Donut Break. Adam Sappington is known for his whole hog butchery and American craft cooking. His passion for food dates back to his upbringing on the central Missouri farmlands, where he spent hours with his mother in the kitchen and attended the local farmers markets with his grandmother.
In the second hour of Beer Sessions Radio broadcast from the Charleston Wine + Food Festival, host Jimmy Carbone sits down with Atlanta Chefs Nick Leahy and Rusty Bowers and Oregon Winemaker Tahmiene Momtazi. Nick offers up some of Georgia's most exciting new beer – Koko Buni by Creature Comforts in Athens. Koko Buni is a lovely milk porter brewed and aged on toasted coconut, cocoa nibs from Athens' own Condor Chocolates, and coffee.
In the first hour of Beer Sessions Radio broadcast from the Charleston Wine + Food Festival, host Jimmy Carbone cracks into four special brews with Cameron Read and Timmons Pettigrew of Edmund's Oast. Lucky audience members have the chance to sample Gilded, their Belgian-style table beer, and learn about local oyster seasons, Charleston history, and of course, brewing. Special guest Randall Goldenberg, Chairman of the Festival, jumps in for a history lesson and a bit of trivia.
Tune in to witness a battle royale between two Carolinas. Representing the North are Chris Coleman, Charlotte's hometown hero, and Wyatt Dickson, whole hog BBQ man of Picnic in Durham. From South Carolina, Amalia Scatena of the Easton Porter group joins John Lewis and Ben Garbee of Lewis Barbecue to defend their home turf. Learn about regional barbecue styles, then change gears for a game of food password hosted by Kat Johnson. Only one state will be crowned, 'superior Carolina.'
For a deep dive into the inner workings of restaurant operations, Kat Johnson sits down with John Ragan (Director of Operations at USHG), Sabato Sagaria (Chief Restaurant Officer at USHG), and Ryan Pernice (Owner and Operator of RO Hospitality in Roswell, GA). The three share the challenges and joys of opening new restaurants and discuss how they sift through the myriad of new technologies available for restaurants while keeping the guest's experience and hospitality the main focus of day-to-day operations. We also hear about the organizations that they work closely with, from Share Our Strength to the Kula Project.
Meet Deb Paquette, trailblazing chef of Etch and Etc. in Nashville, TN. Deb talks to Caity about the Nashville dining scene, her colorful and international style of cooking, and being the first woman in Tennessee to qualify as a certified Executive Chef.
Bruce Moffett of Barrington's Restaurant is originally from Barrington, Rhode Island (hence the name), but has lived in Charlotte for 16 years. Not only has he witnessed huge growth in the Queen City's food scene, but he's also helped lead the way in sourcing more locally and sustainably. Bruce discusses his background in politics and the challenges facing his restaurants today. He also shares his love of cooking on the Big Green Egg - one of our CHSWFF sponsors along with Springer Mountain Farms!
Kat and Caity sip a Hoppy Table Beer with Matt Welch, Senior Brewer, and Sean Ellsworth, East Coast Sales Manager of Allagash Brewing Company. Listen in to learn about Allagash's commitment to giving back, going green, and inspiring innovation through their unique pilot brewing system.
In this interview, Sara Moulton, chef, author, and host of Sara's Weeknight Meals on American Public Television, talks about the changing landscape of food media, lessons learned while working with Julia Child ("Say CHAM-PAGNE and Smile!"), and gives her advice for female chefs in what is still often a male-dominated industry.
For a special episode of The Grape Nation, Sam Benrubi gathers wine all-stars Thomas Rivers Brown (winemaker and owner of Rivers-Marie), Morgan Calcote (General Manger at FIG), and Femi Oyediran and Rick Rubel from Charleston Grill.
Kerry Diamond sits down with Katie Button, Vivian Howard and Amy Mills to chat about their new cookbooks, favorite food personalities and the joys of helping to revitalize small, Southern towns with their food.
Check out Sam Benrubi's fun roundtable with Saveur's Adam Sachs, Top Chef's Gail Simmons and celebrated chef Daniel Boulud. The group delves into Daniel's amazing influence on the chef world and share tales about working and cooking for him. Plus, there's dish on the Bocuse d'or, the latest season of Top Chef, and why Charleston's culinary scene deserves the magical moment it's having.
Todd Richards of White Oak Kitchen in Atlanta Georgia and Kris Moon, VP of The James Beard Foundation join us to give a preview of "Tipping the Scales," a special breakfast briefing held on the final day of Charleston Wine + Food. Along with Mitchell Davis and Katherine Miller, Kris is moderating a discussion about the great tipping debate: the pros and cons of including service charge on diners' checks. Todd Richards is one of the chefs preparing food for the breakfast, and lets us in on his dish: chicken & waffles with a unique twist of sweet potatoes and collards.
Kris also shares his latest work with JBF's Impact Programs, which work to bring together chefs, farmers, food companies, and others in the culinary community to dissect issues and facilitate participation around the biggest challenges facing our society, including food waste, sustainable agriculture, labor equity, and more.
Todd shares his secret to a good life (champagne for breakfast) and tells us how his newest venture, Richards' Southern Fried at Krog Street Market is bringing people from all walks of life together over chicken.
A surprise guest for the end of day one, Katie Button of Cúrate and Nightbell in Asheville sits down with Kat Johnson to talk about her journey from biomedical engineering student to chef and owner of a Spanish tapas restaurant in western North Carolina’s Blue Ridge Mountains.
Katie got her start in the kitchen at José Andrés's restaurants in the United States and then spent time working for Ferran Adrià at the world-renowned elBulli in Spain. After meeting her husband Félix Meana, Chef Button moved to Asheville and created Heirloom Hospitality Group with Meana and her parents. Together, they opened Cúrate, and most recently, Nightbell – a contemporary American small plate restaurant.
The Grape Nation host Sam Benrubi welcomes BBQ expert Carey Bringle, chef Blake Hartwick, winemaker Robert Sinskey, and Stems & Skins' Matt Tunstall to talk everything meat and wine. Both BBQing and winemaking are about embracing our flaws and enjoying the process – this episode is a celebration of these aspects of eating & drinking. Listen to learn how to get creative with wine pairings next time you fire up the grill.
Isaac Toups joins Caity Moseman Wadler to talk about the difference between Cajun and Creole cuisines, and how he blends the two at his restaurants, Toups Meatery in New Orleans. Isaac Toups represents the new guard of Cajun chefs for his updated sophisticated approach to a cuisine that’s best known for deep rustic flavors. His culinary style is the direct result of his New Orleans fine dining experience and growing up Cajun (Rayne, La, in the heart of Cajun country). Since opening Toups’ Meatery with his wife Amanda in 2012, Chef Isaac Toups has three times been named a James Beard Best Chef of the South Semi-finalist & finalist, and earned other notable accolades.
Talk about a lineup of power women! Radio Cherry Bombe host Kerry Diamond welcomes guests Ruth Reichl, Ellen Bennet (of Hedley & Bennett), and Mashama Bailey (of the award-winning Savannah restaurant, The Grey). Since they're in Charleston, they discuss what makes Southern food so unique and indicative of American cuisine as a whole with Mashama sharing some family recipes and how she's worked them into her restaurant The Grey. Ellen talks about what makes her so proud to produce her chef-centric aprons in her hometown of LA. She shares some memories of growing up and the influences her Mexican heritage and culture have had on her life. Ruth shares some stories about her childhood, like the time her mother (who was a terrible cook) gave a whole dinner party food poisoning.
There's no one better to interview a chef than another chef – that's why we welcomed guest host Robert Newton (of Willa Jean and Nightingale 9 in Brooklyn) to interview Michael Toscano (of La Farfalle in Charleston). Michael Toscano was the former executive chef of Perla, Jeffrey’s Grocery, and Montmartre in New York, but recently relocated to Charleston with his family to open a restaurant of his own. Called Le Farfalle, it focuses on regional Italian food.
There's no one better to interview a chef than another chef – that's why we welcomed guest host Robert Newton (of Willa Jean and Nightingale 9 in Brooklyn) to interview Steven Satterfield (of Miller Union in Atlanta). Satterfield is actively engaged with the progressive culinary community as an active member of Slow Food Atlanta, Georgia Organics, Community Farmer’s Markets, Chefs Collaborative and the Southern Foodways Alliance.
Jeni Britton Bauer, the queen of ice cream, introduces us to her amazing new flavor SuperMoon and answers whether it's possible to predict personality from ice cream preference. Jeni was also recently awarded a Henry Crown Fellowship by the Aspen Institute, and we find out what the two-year program has in store for her!
Bob Peters is actually a Charlotte native which makes him as rare and as special as the libations you will find behind his bar. With strong southern roots, Bob has always enjoyed the art of dining and taking care of friends. He is well known for his creative palate as well as for his ability to entertain. Bob joins Kat & Caity for a conversation about how he got his start in bartending, where he finds his inspiration for his cocktails, and what he orders when he's at The Thirsty Beaver (his favorite Charlotte dive bar).
Tahmiene Momtazi and Ian Purkayastha may be in different industries (she's a winemaker in Oregon and he sells truffles in New York), but they have similar backgrounds: both are children of immigrants and both broke into their respective industries at a young age. Tahmiene moved back home from New Zealand at age 24 when her father called and begged her to come make wine for him. Ian got started foraging for mushrooms in Arkansas when he was only 14 and selling them to local restaurants. We find out from Tahmiene and Ian what drives them and what advice they would give to anyone hoping to break into the food and wine industries.
To kick off our coverage of Charleston Wine + Food, Jason Vincent & Ben Lustbader from Giant in Chicago joined Caity Moseman Wadler and Kat Johnson to talk about being business partners, co-chefs and best friends. After taking a hiatus from the kitchen, Jason & Ben developed the idea for Giant after a spontaneous conversation about creating a kebab-style club sandwich. Now, they cook simple, familiar, yet "chef-y" food in the Logan Square neighborhood.
Heritage Radio Network's executive director Caity Moseman Wadler sits down with Chef Daniel Porubiansky of Century House Tavern in Woodstock, Georgia. Daniel is hosting a Beard House dinner tomorrow evening titled "Menu for My Mentors" which is a culinary homage to his mentors, honoring their influence course by course.
The former Director of Slow Food International, Renato Sardo runs Baia, the Oakland, CA based pasta company that uses only domestic grains sourced from small farms discusses the labor intensive techniques he uses to ensure quality and preserve pasta making tradition. Sardo also lends his advice on the Trump presidency, seasoned in resistance after living under 20 years of Berlusconi.
Maple syrup is for more than just pancakes! Caity and David get a taste of Vermont with Eric Sorkin of Runamok Maple and Sivan Cotel of Stonecutter Spirits, talk about Vermont's "little pockets of fantastic industries," and brainstorm why the tiny state is such a powerhouse in the good food movement.
Hate food waste? Us too! Caity and David talk to Daniel Kurzrock, founder of Regrained, at the GFA Mercantile. Regrained picks up the leftover grains from local breweries and uses them to produce an array of edible products such as protein bars. Kurzrock tells the story of how he got the idea for Re-Grained and provides sage advice for others looking to start their own waste stream diversion business.
HRN isn't the only food business that grew out of a shipping container. Aaron Koch was living in a treehouse and farming in Hawaii, before he sold his car and bought a shipping container to start a chocolate company. Not just any chocolate company... a DRINKING chocolate company! Why drinking chocolate? Why a shipping container? And what's with the treehouse? Listen to find out!
Sarah Weiner is the founder of the Good Food Awards. She came up in the food world working for the likes of Carlo Petrini at Slow Food in Italy and Alice Waters at Chez Panisse in San Francisco, before deciding the food movement needed its own awards show. Weiner tells Caity the story of how she got into food, and the mark she hopes the Good Food Awards can leave on the world.
Caity and David interview Wendy Testu from Rogue Traders (a farm-fresh frozen tartlette company) and Sue Sturman from Academie Opus Caseus (a cheese travel organization and cheese-making school). They discuss their enterprises and the value of the Good Food Mercantile community, emphasizing the community's commitment to standards, to a way of looking at fresh, artisan food, and to each other as producers and experts of good food.
Heritage Radio hosts Harry Rosenblum and Michael Harlan Turkell team up for "Feast Yr Seen," a GFA mash-up of Feast Your Ears and The Food Seen. They chat about the GFA Mercantile products that stood out to them, the power of labeling, and their vision for increasing diversity (both product and otherwise) in the food industry—where are the black cheesemakers and citrus vinegars?
Angelo Garro, the Sicilian renaissance man known for his role in Michael Pollan's The Omnivore's Dilemma, is an accomplished blacksmith, chef, thought leader, and founder of Omnivore seasonings and condiments, inspired by the flavors of his home. He sits with Caity and David to discuss Omnivore and the Renaissance Forge, plus how his friendship with Alice Waters began (catching eels under the Golden Gate Bridge), pasta making with Danny DeVito, and much more.
Emily Friedberg and Jeanlouise Conway became friends while working in International Development. Leaving that life behind, they opened Each Peach Market together, a “Corner Grocery” in Washington DC that sources locally produced goods and has a reknowned made-to-order sandwich counter. Caity and David meet Friedberg and Conway at the GFA Mercantile, and find out why they decided to open Each Peach, what they've gotten out of coming to the Good Food Awards, and how the inauguration has affected their DC food business.
Kathy Gunst is a James Beard Award-winning cookbook author and resident chef for WBUR's Here and Now. She gives Caity and David a rundown of her search for trends at the GFA Mercantile (infusions!) and shares her hopes for the next four years (including that the White House kitchen garden stays "gold-free").
Alice Waters gives final remarks at the 2017 Good Food Awards – and because she'll "never been on stage without a farmer," she's joined by "The Gangsta Gardner" Ron Finley. Ron Finley is a man who will not sit still and watch a problem take root. Having grown up in the South Los Angeles food prison, Ron is familiar with the area’s lack of fresh produce. He knew what it’s like to drive 45 minutes just to get a fresh tomato.
Sarah Weiner, the founder of the Good Food Awards, is introduced at the ceremony by Heritage Radio Network’s own Patrick Martins. Sarah has worked side-by-side with the sustainable food movement’s founders and visionaries across the globe. At this year’s awards, Sarah speaks about the power and deep importance of community among our food producers.
Allison Hooper of Vermont Creamery gives an acceptance speech as a winner in the Good Food Awards Cheese Category. Vermont Creamery was started by two young visionaries devoted to new and non-traditional agriculture, Allison Hooper and Bob Reese. As a college student, Allison spent a summer traveling in France. She worked on a small family farm in Brittany, earning room and board while learning how to make all of the essentials of what was to become her life passion: cheesemaking.
Seth Cripe of Anna Maria Fish Company gives an acceptance speech as a winner of the Fish Category at the Good Food Awards. Cortez, Florida native Seth Cripe is a self-described bottarga nerd and celebrated Napa Valley wine maker, who several years ago began making his own American bottarga right here in his hometown.
Damaris Ronkanen of Cultura Craft Chocolate gives an acceptance speech as a winner in the Chocolate Category at the Good Food Awards. Chocolate has been a part of Damaris’ story in some form or another for most of her life. When she was a kid, she would visit her grandparents in Mexico where her grandma made the best champurrado (chocolate atole) and mole sauce in town. It was dishes like these that made Damaris passionate about food and cooking.
Courtney Mailey of Blue Bee Cider gives an acceptance speech at the Good Food Awards. Blue Bee Cider, Virginia’s first urban cidery, received a 2017 Good Food Award for its Harvest Ration reserve dessert cider.
Nadia Hubbi of Sweet Pillar gives an acceptance speech as a winner in the Good Food Awards Pantry category. She is the founder of Sweet Pillar & Co., a California-based company selling chocolate covered dates and traditional ma’amoul cookies artfully crafted in the same way her Syrian grandmother used to make them.
Clay Oliver of Oliver Farm gives an acceptance speech as a winner in the Oils Category at the Good Food Awards. The Oliver Farm located near Pitts, Georgia in Wilcox County is a family owned and operated working farm. Since 2012 the farm has been recognized by the state of Georgia for being a centennial farm; a farm owned by the same family for 100 years or more. Originally purchased in 1903 by Daniel Henderson Watson, the farm is currently owned and operated by the fifth generation of the same family.
Winona LaDuke, executive director of Honor the Earth and environmentalist leading the fight to protect tribal land claims and preservation, speaks about the importance of protecting traditional plant breeds, such as wild rices, and waterways, including her work against the Dakota Access Pipeline.
Caity interviews Alice Waters, chef/founder of Chez Panisse and creator of the Edible Schoolyard program, and Cal Peternell, Chez Panisse chef and award-winning cookbook author. Topics include: Edible Schoolyard, grassroots change in the food movement, and Manoomin wild rice, on the menu at Chez Panisse in partnership with Honor the Earth and supporting the Water Protectors at Standing Rock.
Entrepreneur, environmentalist, and philanthropist Nell Newman, a pioneer in sustainable agriculture and founder of Newman's Own Organics sits down with Caity (over wine and charcuterie) to discuss the Good Food Awards, what it means to be a sustainable food producer today, and how to support sustainable economies in the future.
Heritage Radio Network and Full Service Radio were at the scene at the Smithsonian’s National Museum of American History Food History Gala as chef Rick Bayless was presented with the second ever Julia Child Award from the Julia Child Foundation for Gastronomy and the Culinary Arts. HRN Producer-at-Large Jack Inslee spoke with chef Rick Bayless and Eric W. Spivey, Chairman of the Board of Trustees of the Julia Child Foundation. Tune in to hear how Julia influenced Rick's career and what the award means to him!
from the Julia Child Foundation website:
*Many Americans may know Rick Bayless from winning the title of Bravo’s Top Chef Masters, beating out the French and Italian with his authentic Mexican cuisine or from his highly rated Public Television Series, Mexico–One Plate at a Time, which wrapped its 11th season. In 2012, Rick was nominated for a Daytime Emmy for Best Culinary Host.
Rick has written nine cookbooks. His second book, Mexican Kitchen, won the International Association of Culinary Professionals (IACP) cookbook of the year award in 1996, and his fourth book, Mexico–One Plate at a Time won James Beard Best International Cookbook of the Year award in 2001. Fiesta at Rick’s spent a number of weeks on The New York Times' bestseller list.
Rick’s side by side award-winning restaurants are in Chicago. The casual Frontera Grill was founded in 1987 and received the James Beard Foundation’s highest award, Outstanding Restaurant, in 2007. The 4-star Topolobampo served its first meals in 1991. The wildly popular, LEED GOLD-certified, fast-casual Xoco has been around since 2009, serving wood-oven tortas, steaming caldos, golden churros and bean-to-cup Mexican hot chocolate. Rick’s quick-service Tortas Frontera have changed the face of food service at O’Hare International Airport, while Frontera Fresco has brought Frontera flavors to several Macy’s stores and Northwestern University. In May 2016, Rick opened Leña Brava and Cruz Blanca Cervecería.
His award-winning Frontera line of salsas, cooking sauces and organic chips can be found coast to coast.
Rick and his staff established the Frontera Farmer Foundation in 2003 to support small Midwestern farms. Each year, grants are awarded to farmers for capital improvements to their family farms, encouraging greater production and profitability. To date, the Foundation has awarded nearly 200 grants totaling nearly $2 million. In 2007, Bayless and his team launched the Frontera Scholarship, a full tuition scholarship that sends a Mexican-American Chicago Public School student to Kendall College to study culinary arts.
In 2007 Rick was awarded Humanitarian of the Year by the IACP for his many philanthropic endeavors. Rick has received a great number of James Beard Award nominations in many categories, and he has won seven: Midwest Chef of the Year, National Chef of the Year, Humanitarian of the Year, Who’s Who of American Food and Drink, Best Podcast, plus two for his cookbooks. The Government of Mexico has bestowed on Rick the Mexican Order of the Aztec Eagle–the highest decoration bestowed on foreigners whose work has benefitted Mexico and its people.
Rick recently played a sold-out 5-week run on stage at Chicago’s Looking Glass Theatre, where he created “Cascabel” – offering theater goers the story of a meal, told through flavor, memory, song, dance and amazing physical feats.*
Jack and Caity’s last stop on this Nashville tour is at Sean Brock’s celebrated local food mecca, Husk. Located in a historic landmark building in Rutledge Hill, Husk serves only food sourced from below the Mason-Dixon line. Join us for a chat with Chef de Cuisine Brian Baxter about foraging, respecting great ingredients and the labor that produced them, and the importance of getting out into nature.
Tune in to Episode 4 of Heritage Radio Network on Tour for a live conversation with Chef Tandy Wilson on the line at City House. Nearly every chef in town cites Tandy as a mentor, so it was a special treat for Jack & Caity to pay homage to the master at his James Beard Award winning restaurant, which infuses classic Italian dishes with Southern heritage to create a truly outstanding culinary experience. Listen closely to learn about the best ways to build trust with farmers as well as the silver lining that comes with an undercooked chicken.
Photo credit: Odetta Hartman
On Episode 3 of Heritage Radio Network on Tour, Jack & Caity have the honor of visiting Nashville’s own pit master Carey Bringle at his bastion of BBQ, Peg Leg Porker. Tune in to this smoke-house special for tips and techniques on slow roasting ribs and hickory flavored hogs, plus more traditionally Tennessee secrets, shared by the recurring champion of the “Super Bowl of Swine."
At the second stop of Heritage Radio Network on Tour, Jack & Caity meet Chef Edgar Pendley at his restaurant Urban Grub for a true Tennessee feast.
A real Renaissance man, Chef Pendley oversees every detail at the car wash - turned sustainable food haven, from the green construction methods to the andouille grinding. Tune in to hear how he maximizes a whole chicken and why fisherman keep him up at night!
Join Jack Inslee & Caity Moseman Wadler for the first episode of Heritage Radio Network on Tour, reporting live from Nashville, TN! Kicking off this adventurous new series is a lively conversation with the chef of Prima, Sal Avila, in which he describes the best method for roasting a chicken on a string and reminisces about his mother's signature enchiladas. Crack a Tecate & try to count how many different types of burned chilis go into his angry arrabiata recipe!