Feast Yr Ears: Recent Episodes
Heritage Radio Network
Explore food through the lens of storytelling. Host Harry Rosenblum chats with guests inside and outside the food world, about the experiences that have shaped what they eat and cook. Listen to Feast Yr Ears as he explores the relationship between food and the human experience.
This spring, HRN is hosting a 3-part event series at Farm to People in Bushwick, Brooklyn. This live recording is from March 8th, when Harry Rosenblum hosted the first of the series: "Fermentation Never Sleeps."
The panel discussion featured Holistic Health Practitioner and recipe developer, Lily Harris; Co-Owner of Fifth Hammer Brewing Company and Co-Host of HRN’s Fuhmentaboudit! Mary Izett; and the Founding Director of the Museum of Food and Drink Peter Kim. The conversation focused on the practical ways fermentation could be incorporated into our lives and each of the panelists shared their experiences and relationships with fermentation. The discussion ended with inquisitive questions from the fermentation-enthusiast-leaning audience members
Harry brought samples (krauts and Kvaas) for everyone to try while Farm to People offered a special bespoke menu featuring fermented food and ingredients for people who stayed to continue the discussion and the communing.
On April 12th, join us for Foraging Like a Local: A conversation about the edible landscape around us. The evening will highlight exciting ways to see, taste and experience the natural world whether among the concrete or the trees. Our host that evening will be Dana Cowin, host of Speaking Broadly and long-time former editor in chief of Food & Wine magazine. Dana will welcome Melissa Metrick, host of HRN's Fields, and Allie E.S. Wist, an artist-scholar and writer focused on the senses and the Anthropocene, to talk about the beauty and bounty of overlooked, sometimes maligned growing ingredients. Plus: how to prepare what we find, and how to think about the future through resilient, found foods.
For more information or to reserve tickets go to heritageradionetwork.org/eventseries
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Lisa Held is the host of the Farm Report here on HRN. She's also a journalist covering Food Policy in Washington and beyond. To say that she knows about food and the big picture would be an understatement. Tune in for the final episode of Feast Yr Ears for a while to learn more about the farm bill, and how Lisa got her start and ended up where she is now.
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Tom Dennen and his Wife Natalie met in Business School and landed in Rhode Island as the midpoint between their respective childhood homes in Philadelphia and Maine. When they were expecting their first child 6 years ago they started working on Bayberry Beer Hall, which opened in 2017, and while expecting their second in early 2020 they signed the lease on the space that has finally opened as Bayberry Garden.
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The Dixon Family has been living in and around the Alaskan Wilderness for nearly 40 years. In that time they have created not one but 2 hospitality spaces, one on the water and one in the woods where guests can stay, learn, cook, and explore everything that our wildest state has to offer. Tune in to hear Kirsten Dixon tell her story and hear about their new book Living within the Wild.
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Karl Schatz and Margaret Hathaway were liviing in New York in 2003 when they traveled the country to learn everything they could about raising goats and making cheese. After a year on the road they landed in Maine and have been running Ten Apple Farm ever since. After a few books about goat farming and cheese making they turned their attention last year to creating the Maine Bicentennial Community Cookbook which contains 200 recipes that celebrate Maine's culinary past, present & future. They also just launched a podcast about community cookbooks called Cooking is Community.
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Elle Simone is a joy to speak with. Her story is one of resilience and change, embracing new opportunities with open arms and an open heart. Tune in to hear Elle and Harry catch up about Elle's work at America's Test Kitchen, both on screen and off, and how she went from Social work, to being houseless to the screen all along tuning in to the power of the universe. Don't forget to check out her new Podcast: The Walk-in
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Art Chang is running for Mayor of New York City. Korean American, raised in Ohio, Art has lived most of his life in Brooklyn. A serial entrepreneur, student, and thinker Art and Harry cover many of his ideas on the future of New York and what he brings to the table for New York.
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For 26 years Peter Hoffman presided over the kitchen (and everything else) at Savoy, Back Forty and Back Forty West. His style of cooking what was fresh and in season, wasn't popular in the restaurant world back in 1990 when first opened Savoy, but it has come to define a generation of chefs. In his new book, What’s Good?: A Memoir in Fourteen Ingredients Peter recounts stories from his life, his time in the kitchen alongside recipes that both define and explain his ideas around food. Tune in to hear Harry and Peter dig in!
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Peter Kim grew up in the midwest with his Korean born parents, that meant having a whole fridge dedicated to Kimchi (sounds pretty great) Later he lived in rural Cameroon among other places. In 2011 he founded the Museum of Food And Drink (MOFAD.ORG) while still keeping up his love of music. To say that he has a love of food and music would be an understatement. On his new podcast CounterJam these two loves collide in the best possible way. Tune in to hear Harry and Peter discuss everything from Ramen hacks to some great connections between food, music and more.
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Shannie McCabe is an educator writer and farmer with Baker Creek Heirloom seeds. Growing up on an island off the coast of Rhode Island Shannie didn't have much exposure to heirlooms, but once she hit the mainland it was ON! Living in Florida now she can grow things all winter and then she travels to the Missouri HQ of Baker Creek for the summer. Tune in for some awesome tips on seed saving, what to do about tomato hornworms spring planting and more!
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Kaleena Teoh and Sum Ngai were friends in school back in Malaysia, but it wasn't until years later in NY that they decided to start Coffee Project NY. It was a small local shop in the East Village at first, but pretty soon it took on a life of it's own and in order to support staff growth and the industry at large they opened more shops along with their training center in Long Island City that is New York State's only Specialty Coffee Association (SCA) training campus. All in the name of better coffee. Kaleena Teoh and Sum Ngai were friends in school back in Malaysia, but it wasn't until years later in NY that they decided to start Coffee Project NY. It was a small local shop in the East Village at first, but pretty soon it took on a life of it's own and in order to support staff growth and the industry at large they opened more shops along with their training center in Long Island City that is New York State's only Specialty Coffee Association (SCA) training campus. All in the name of better coffee.
Heritage Radio Network is a listener supported nonprofit podcast network. Support Feast Yr Ears by becoming a member!
Feast Yr Ears is Powered by Simplecast. Heritage Radio Network is a listener supported nonprofit podcast network. Support Feast Yr Ears by becoming a member!
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Ted Dennard got interested in bees when we have 13 years old and a neighbor placed a few hives on his families property. He fell in love with honey first, and his love affair has only increased more and more over the last 42 years. He is the owner of the Savannah bee company who make and sell an enormous variety of products from varital honeys to mead and cosmetics. His latest obsession is the Bee Therapy Hut, based on a visit to Ukraine where people spend time around bees and beehives to treat a variety of ailments and reduce stress. Tune in to hear more!
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In 2010 when Matt Cohen started Off the Grid there weren't that many events or places for food trucks and small pop-up retaurants to operate, and connect with customers. for the last 10 years Off the Grid has supported and expanded the opportunities for small restauranteurs. In 2017 they started working at disaster relief and have continued that mission with the Covid-19 pandemic. Right now they're preparing for how to gather people together safely starting this spring. Tune in to hear about all of this and learn about Cubert an exciting new modular unit for pop up food vending.
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Suzy Karadsheh started themediterraneandish.com as a way to store her families recipes for her children in 2014. It's since become a major resource for people looking to the mediterranean diet or looking for a falafel recipe. They now sell specialty food of the region. Tune in to hear Harry and Suzy talk about Egypt, food and more!
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Kate Sullivan cut her teeth as a daily news anchor in NY and Chicago. After leaving the daily grind of live Television she started To Dine For, a PBS TV series where she interviews people about their lives and the American Dream, while dining at a restaurant of the guest's choosing. This dream job has taken Kate to Barcelona with Jose Andres to dine at Bodega 1900, and to IHOP in Dallas with Mark Cuban. Kate and Harry talk about making food TV during the pandemic, Regional food and more!
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Mike Lee is the co-founder of Alpha Food labs and the future market. He spends his time thinking about innovation in the food world and the future of food. Mike had the Coronavirus in March/April and is a new dad. Today Harry and Mike discuss life in the time of Coronavirus, social media content and more!
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It’s the season three premiere of Time For Lunch, Hannah and Harry are back to celebrate the tastiest and most historically complex fall holiday: Thanksgiving!
We learn about the history of the Wampanoag and Narragansett people, who lived and thrived in coastal New England before European settlers arrived in what is now the US. Lorén M. Spears, Executive Director of the Tomaquag Museum in Exeter Rhode Island, teaches listeners about the types of thanks-giving celebrations that these indigenous communities celebrate all year long. Plus, Harry shares a tasty recipe that’s perfect for this year’s unusual Thanksgiving feast and we have a special gobble-filled dance break.
If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com.
This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
Subscribe to Time For Lunch wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS).
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When Ron Silver founded Bubby's it was Thanksgiving 1990, and he set up shop in an empty restaurant. The pies were a hit, and the rest is history. 30 years on they're still making the same pumpkin pie, serving their community, and adapting with a bread program using their 130 year old sourdough starter. Ron and Harry talk about Covid and other crises as well as Ron's artistic endeavors and the lasting power of a place like Bubby's. Let us all be thankful.
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Briana Warner is the CEO of Atlantic Sea Farms, purveyors of kelp from the Maine coast. They work with lobstermen (and women) to farm Kelp in the off season, with a promise to buy all that is produced by these owner-operators. Then they create their award winning "Sea-Chi" along with other fermented and fresh kelp products. Tune in to hear more about how Kelp isn't just a fad, and is doing great things for the environment, economy and bodies of everyone involved.
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Harry chats with Bob Burke owner of Pot Au Feu in Providence Rhode Island. Bob has taken precautions for the Cornovirus very seriously and has a lot to say about how to reopen for indoor dining during a pandemic. Tune it to hear about the steps he's taken, and the launch of his new app that lets restaurants and diners alike determine the safety level of an establishment.
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Amanda Dell is the Program Director at the Jewish Food Society and the host of their new podcast: Schmaltzy. Amanda is also an HRN alum and co-director of the Food Book Fair. Tune in as Harry and Amanda catch up on the Jewish food society and what Jewish food means today.
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We know we should eat well, but what does that really mean? In her new book, Help Yourself, Lindsay Maitland Hunt opens up a way to eat based on how you feel by supporting the microbiota that live inside each of us. 7 years ago Lindsay was working in test kitchens and developing recipes and eating "Healthyish" (also the title of her first book) but she wasn't feeling good, and she got worse and worse until she started looking at how to support her own body.
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Jenn Louis' new book The Chicken Soup Manifesto takes on the most comforting of comfort food. There exists a Chicken Soup recipe from anywhere that chickens are raised, and it represents nourishment, home cooking, and an accessible and affordable way to make a great meal. From Matzo ball to Kanjee (Sri Lanka) the book covers a lot of ground. Tune in to hear more about the book and Jenn's work on this and her previous books, Pasta by Hand and The Book of Greens.
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Jazmin Johnson is a chef who is part of a core group who run the Barrio fridge in East Harlem, It's part of a larger movement of free fridges around the city and around the world that serve their community by providing a place for people to access food. These are dedicated places for communities to come together and help feed each other. Tune in to hear more!
In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.
Keep Feast Yr Ears on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
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When Chris Jaeckle closed All'Onda and Uma Temakeria a few years ago he wasn't sure what he would do next. He started Kitchen Connect a consulting firm and has been working behind the scenes on numerous projects in NY and around the world. Harry and Chris chat about what is happening behind the scenes with restaurant projects in the time of Coronavirus. Chris is also involved in two new online resources, 100pleats.com and relief.recipes tune in to hear more!
In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.
Keep Feast Yr Ears on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
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Chef Hunter Evans has been committed to sourcing ethically and as direct as possible for many years. At his Jackson MS restaurant Elvie's he has continued in that vein. Harry and Hunter are joined on Feast Yr Ears by Dr. Cindy Ayers Elliott, whose Foot Print Farms supplies Elvie's. Dr. Ayers left a world of investment banking and foundation work to start the 68 acre heirloom vegetable and pastured meat operation in 2010. With a mission to provide Youth Outreach, Production, Agritourism and Community Foot Print farms is a blue print for the future.
In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.
Keep Feast Yr Ears on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
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This week Feast Yr Ears is presenting episode 1 of Time For Lunch. Time For Lunch is a place to learn about eating, cooking, enjoying and sometimes playing with your food. Each episode covers a new subject; taking a close look at one item, or ingredient, that might be found at the lunch table. Listeners are invited to participate, sharing jokes on-air or following along with in-episode quizzes and games. Hosted by Harry Rosenblum and Hannah Fordin, the show looks at food through the lens of history, culture, and play to celebrate and learn about the people and places that feed us.
Is boredom a superpower? Do you have to be camping to make a campfire? How do you stay connected with friends when you’re away from school? On this episode of Time For Lunch, we’re going to explore all these questions and more as we ask our friends how to make the most of staying home.
If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iphone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com
Subscribe to Time For Lunch wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS)
This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
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Lucy Lesser lives in Brooklyn NY and has been gardening, first on a balcony and later in a back yard, for the last 8 years. She has expanded her garden and now grows a large variety of food in her own backyard focusing on things that are hard to find in stores, or that seem overly expensive. She saves seeds, trades seeds and this spring she gave away more than 1500 seedlings to her neighbors so that they can grow some of their own food too.
In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.
Keep Feast Yr Ears on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
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Barbara Sibley opened La Palapa on St Mark's place 20 years ago. She's been through a number of other crises over the years and always adapted. We now live in a different world and it's not a new normal, it's just new. Barbara has a positive and pragmatic approach and discusses the trials and tribulations of running a restaurant under the current pandemic. She's shifting everyday how to address the challenges and she approaches it all with a smile and just keeps going.
In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.
Keep Feast Yr Ears on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
Image courtesy of Noah Fecks.
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Millicent Souris is the rescue food coordinator at St. John's Bread and Life the largest emergency food supplier in New York City. New York accounts for 40% of the homeless in the whole country and St. John's is serving the hungry every day. Harry and Millicent cover a lot of ground about food and the broken systems we're working to change.
HRN will be donating 10% of our membership drive proceeds from now until June 15 to the Philando Castile Relief Foundation. Visit heritageradionetwork.org/donate to make your gift.
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Eric Adams is the unstoppable Brooklyn Borough President. When the Coronavirus pandemic started he moved into Borough Hall and has been on the ground doing everything he can to educate and help the residents of Brooklyn through this. He is an example to all of us and tells a great story. Tune in!
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Kim Coulter and her family operate Stoney Hill Cattle Co in Charlestown Rhode Island. The land has been a farm longer than there are records, and Kim's son Josh is the 4th generation of her family to work on the farm. Now more than ever small farms are an important part of our food supply chain. With large companies and facilities seeing Coronavirus outbreaks people are turning more and more to small farms for their food. We should all be supporting our small farms and local businesses, there's strength in our communities and they deserve our support.
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James Mark and his team at both Big King and North restaurants in Providence RI used to do Dine-in only, but now since mid March of 2020 they have done takeout only. Harry spoke with James about what it's like to make that switch, how restaurants like his might reopen after this pandemic, and why more people should be drinking and enjoying sake and shochu.
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Stephen Henderson is a journalist. While on assignment covering fashion in Delhi India he visited a Sikh soup kitchen where they serve 20,000 people a day. This led to his new book The 24 Hour Soup Kitchen explores how people feed the hungry all over the world. Now more than ever we need to help feed people who are hungry. As the world economy teeters on the brink of disaster we can learn a lot from this book.
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Maureen Johnson started foraging with her grandparents and has been working with wild foods her whole life. There are medicines all around us, mushrooms and plants have been used especially in preventive medicine for millennia. Harry and Maureen cover a lot of ground in this episode, from wild medicine to western medicine to delicious foods.
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Rizal Hamdallah is the chief global innovation officer at Ocean Spray. He grew up in Indonesia and is an avid traveller. Staying at home is not his normal pace, but he's cooking a lot and working on new ideas. Harry and Rizal cover travel, the third world and how the pandemic might affect it, as well as Tape, a fermented cassava and whether we're going to change more or the world is going to change.
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2 weeks ago the HRN team was at Charleston Wine and Food festival. We did a lot of interviews and talked about what might be coming with the Novel Coronavirus. It's been two weeks and I don't think any of us could have predicted where we are now. Harry sat down with knife maker Quintin Middleton at CHSWFF. Check it out!
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Bryan Lee Weaver is the chef of two restaurants in Nashville, Butcher & Bee and Red Headed Stranger. Early on the morning of March 3rd a tornado ripped through the East Nashville neighborhood destroying homes and businesses. They were relatively lucky at Butcher & Bee with limited damage. They were able to reopen about a week later, just in time for the United States to start enacting severe measures to combat the spread of COVID-19. Harry and Bryan talk about the restaurants, his path to Nashville and what the tornado has meant to him and his team.
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Benjy Getraer lives on Mount Adams in the presidential range of New Hampshire. As a caretaker for the Randolph Mountain Club he's responsible for Gray Knob as well as a few other cabins and huts that hikers are able to use year round in a place that has some of the world's worst weather. It also has some of the best views. Harry and Benjy talk about hiking food, winter safety and more.
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Peter Hertzmann has been writing about and cooking food for 5 decades. His extensive travel and teaching has led to his latest book, 50 Ways to Cook a Carrot, which uses the carrot as the humble center of a book on how to cook, not just how to cook carrots.
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Briana Holt joined the team at Tandem Coffee in 2014 to help open the Bakery in a former gas station and laundromat. From the kitchen there she and her team put out great pies, cookies, scones and all manner of baked goods. Stop in if you're on the way through Portland ME.
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Diep Tran is the research and development chef for Red Boat fish sauce. When Diep closed Good Girl Dinette in LA she started working with Red Boat. Growing up her grandparents lamented the lack of availability of good fish sauce, Red Boat was a natural fit for Diep. Harry and Diep talk Bahn Chung for the lunar new year.
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Meg Paska wrote The Rooftop Beekeeper in 2014 when she lived, and kept bees, in Brooklyn. Since then she and her partner have run a CSA heavy farm on the Jersey shore, and finalyl settled onto their own land in Esperance NY. Tuen is as Harry and Meg discuss what that journey entailed and what the future of a local food economy looks like from their corner of Schoharie County.
Image courtesy of Sarah Ryhanen.
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Mark Winne has been working in food policy since most of today's hot chefs were merely a twinkle in their mother's eye. In that time he's seen and worked on a lot of projects. In his most recent book, Food Town USA he profiles 7 US cities and towns that are doing great things in, around and for food businesses and access. Harry and Mark talk about the greta strides and the more to come.
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Oliver and Sasha Zabar grew up in their family's eponymous grocery businesses. Harry sits down to talk with them about NY food in the 80's and 90s and how growing up in one of the best NY food families influenced their work now. They own Devon on the lower east side in 2018
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Since 1927 the Zaro family has been providing baked goods to New York City. Starting in the Bronx and then opening their first Grand Central Station outpost in 1977 they're a household name for New Yorkers and commuters. Now at the helm is Michael Zaro with help from his brothers Brian and Scott they're bringing Zaro's into the digital age with a new app and an incredible challah collaboration program. Tune in to hear more!
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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Ryan Bouchard and Emily Schmidt are the Mushroom Hunting Foundation. Based in Rhode Island they train people to hunt and cook wild mushrooms. Between the foraging and the cooking of edibles they are on a mission to bring their love of mushrooms to as many people as possible. Harry went out walking in the woods with them in November and then sat down for chat about mushrooms, and why we love them.
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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When Michele Iadarola moved to New York he saw lots of food products from other parts of Italy, but very little from his native Puglia. Known as the "bread basket" of Italy, Puglia occupies what we think of as the heel of the boot. His longing to have and to celebrate the foods of his childhood led to the creation of Especially Puglia in 2014 with his first Adopt an Olive Tree campaign. He figured that if Americans were willing to adopt a tree they'd get oil for the whole year in return. Kind of a trans-Atlantic CSA of sorts. He's expanded that in the last 5 years to an adopt a hive program for honey and an adopt a cow program for Caciacavallo cheese as well as importing and distributing pasta and other jarred goods. Harry and Michele sat down at Ends Meat in Industry city for a LIVE Feast Yr Ears.
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Mac Kohler is a pot dealer. Copper pots to be specific. He's the man behind Brooklyn Copper Cookware, which is one of a handful of companies keeping alive, and in fact expanding the production of fine copper cookware in America. It's been an incredible journey, from discovering a piece at the Brooklyn Kitchen, working to make pots and pans in Brooklyn proper, until Hurricane Sandy destroyed that factory. Picking up the pieces and finding true artisans to carry on these nearly lost crafts elsewhere in America.
Image courtesy of Barbara Nitke.
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Louis Catizone is the man leading a veritable revolustion in Bitters and Amaro right here in Brooklyn. With a pre-bottled ready to drink Negroni, a ready to drink spritz, their signature Inferno Bitter and now an Amaro St. Agrestis should be on your radar if they're not already.
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Aaron Adams is the chef in charge of Farm Spirit and Fermenter in Portland Oregon. He's on a mission to make delicious food and feed it to you. It happens to be vegan, fermented and local, and he's not a jerk about it. Tune in to hear more about what he's working on in a place that's sometimes a literal caricature of itself, where he's doing great work and we can all learn a little something from him and his team.
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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Charles Bililies is the CEO of Souvla, a chain of Greek restaurants that started in San Francisco and is expanding. Take notice, and you'll get Souvlaki for lunch sooner than you think. With a shorter menu than you're average Greek diner, they've distilled down a not often seen cuisine into a fast, casual and delicious concept. With 4 locations in San Francisco, tune in to hear what's next for Charles and Souvla.
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.
Image courtesy of Aubrie Pick.
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Sruthi Chowdhary grew up in the South Indian region of Andhra Pradesh, she spent her first years of freedom as a teenager exploring the local markets and began to fall in love with the variety of flavors and textures available. While pursuing a masters degree in New York she realized her true passion lay in bringing the tastes and dishes of her childhood to the restaurant scene in New York City. She opened Khiladi this past August, let's see how it's going so far and what's coming next!
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Harry is in Japan this week. Tune in as he sends some thoughts on traveling and visiting Japan.
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Chef Seadon Shouse grew up in Nova Scotia enjoying the bounty of the sea. At Halifax in Hoboken NJ, and at Coast Kitchen in Timber Cove CA he brings a seaside sensibility to his dishes using fresh local ingredients and working with local foragers to bring the freshest mushrooms, seaweed, and more to the plate. Tune in to hear Harry and Seadon talk about foraging, seaweeds and more.
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Jayne Merner Senecal took over Earth Care Farm in Charlestown Rhode Island from her parents 3 years ago. Earth Care is an organic commercial compost operation that was started in 1977. Dedicated to providing people with compost that increases the available nutrients for whatever they are growing it's an incredible operation. Tune in to hear what it takes to make great compost.
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Local Roots NYC is a different kind of CSA. the food comes from many farms, but all with the same mission of supporting farmers and producers and bringing that great food to home cooks, creating a community and connections between the makers and the users. Tune in to hear Harry and founder Wen-Jay Ying talk farming, the New York music scene and more!
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Sara Dahmen is an author. When she was writing a piece of historical fiction she became obsessed with metalsmithing of the 18th and 19th century, specifically copper and tinware for the kitchen. She now runs House Copper and is making heirloom quality copper, cast iron, pottery and textiles. All he products are made in the USA in the traditions of our ancestors. She's also a mom of 3, and an award winning author. Sara was able to take a few minutes away from a busy trip to NY from her home in Wisconsin to speak with Harry in the HRN studio
It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate
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David Leite of Leite's Culinaria joins Harry in the studio. If you're not familiar with his site you should be. It's a great resource and has been on the internet since 1999. David grew up in Fall River MA the son of Portuguese immigrants from the Azores. While it isn't as widely known as other European cuisines, the food of Portugal it's diaspora shouldn't be overlooked. Tune in to hear more about David, his books and some great recipes!
It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate
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Hazel de los Reyes is the head roaster and owner of Gumption coffee. the newest coffee operation in Brooklyn. Started by Hazel and co-owner Clare Lim in Sydney Australia where they have a roastery and 3 shops. They opened in Brooklyn in March of 2019 in a huge space in Industry City. with roasting capacity, a cafe, and delicious food it's worth a trip out to visit, and you should pick up some of their signature roasts like Hammer and Tongs or Hairy Chest. Listen in as Harry and Hazel do a cupping and talk over some delicious lunch (guest appearance by HRN host Shari Bayer of All in the Industry).
It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate
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Renee Dunn, the founder of Amazi foods joins Harry to talk about what it's like to start and run a company that connects farmers from Uganda to the US specialty food marketplace. Tune in to hear this amazing story and learn more about the delicious foods they're producing.
It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate
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Carlyle Watt is the head baker at the Fire Island Rustic Bakeshop in Alaska. A South Carolina native he moved to Alaska 10 years ago as a personal chef and found a love for naturally leavened dough. Tune in to hear Harry and Carlyle talk about bread, life in the wilderness, his band the Super Saturated Sugar Strings.
It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate
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In the last 10 years Todd Masonis has taken Dandelion chocolate from producing in his garage through two factories in San Francisco. It's true bean to bar chocolate and is one of the best most carefully crafted chocolates you're likely to find anywhere in the world. Tune in to hear Harry and Todd talk about chocolate, the global economy and what's next for his now iconic brand.
It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate
Photo Courtesy of Eric Wolfinger
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David Yourd and Karrie Kimble are the husband and wife team behind Philosophy foods. You've likely eaten their products, but may not have heard of their company. They work with some of the best olive oil, vinegar, anchovy, truffle, caviar and ham producers in the world. Tune in as They talk about the specialty food business and where it's been as well as where it's headed in the age of instagram and social media, when we still can't smell and taste through our technology.
It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate
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INHOUSE is a recently launched platform that connects diners and restaurants so that you can always feel like a regular no matter where you dine. Founders Benjy Leibowitz and Nicolas Mouchel join Harry in the studio to talk about how they came up with the idea for INHOUSE and what the future of dining looks like.
It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate
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Husband and Wife team Jessica and Stephen Rose own The Peach Truck. Based in Nashville they ship and distribute peaches fresh all over the country. With a tour through 8 states selling peaches out of the back of a truck, direct to consumer shipping and a new cookbook coming out 6/25 they are in the thick of it and love what they do. Tune in to hear Harry talk with them about raising 3 kids under the age of 5 and selling millions of peaches every year, and bringing the happiness of fresh fruit to people all over the country.
Photo by Elisea Johnson
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Adam Tortosa doesn't fit the image of an Omakase chef, and his restaurant, Robin in San Francisco doesn't fit the construct of a tasting menu. He's taken these ideas and is true to the Japanese concept of Omakase, the diner gets a curated meal at a sliding scale price, in a space that he designed himself. Tune in to hear Adam and Harry talk about this simple yet complicated service and how Adam got to where he is now.
photography by Albert Law : www.porkbellystudio.com
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Michael Ruhlman has written some of the best cookbooks of the last 2 decades. His influence on how you're cooking right now can't be understated. He started out exploring food through the kitchen of the French Laundry with Thomas Keller and went on to write about how a chef is made at the Culinary institute of America. His other writing includes memoir, fiction and investigative writing. Tune in to hear Harry and Michael chat about everything from wooden boats to homemade salami.
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Listen in as Harry speaks with Sarah Archer, author of The Midcentury Kitchen. Ever wondered where those cool colors in the 50s and 60s came from? Why wasn't tupperware a hit right off the bat? What did the kitchen of tomorrow look like in 1957? Where did all this free time in the kitchen come from? Tune in to find out.
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Eldon Scott was born in Massachusetts but studied across the pond. He helped create some of the most iconic urban shopping experiences of the late 20th century with UrbanSpace in London. In 1993 he came to NY and has since been creating most of the exciting and vivid shopping and eating that we've all come to associate with hip food and shopping in NY. Tune in to hear Eldon and Harry chat about Urbanspace in NYC, food, gifts and the future of markets in American and abroad.
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Matt and Ted Lee have been promoting and writing about southern food for more than a decade. And if you haven't had their boiled peanuts, you're missing out. In their new book, Hotbox! they unpack the history of and current state of catering. Ever wonder how a meal for 1000 people gets served in a place with no kitchen facilities? you might never think about a banquet the same again.
Photo Courtesy of E.V. Day
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Tune in to hear Harry walk around at the Charleston Wine and Food Festival. As part of Heritage Radio Network on tour, Harry went to the festival to do interviews and more. Harry took the mic out into the crowd to see what people were eating, what they thought about the festival, what they were throwing away and whose statue is in Marion park...
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Darina Allen should be a household name. She's the founder and chief instructor at the Ballymaloe Cookery School in County Cork Ireland which she opened in 1983. She's written over 10 books on food and cooking, hosted numerous television series, started the modern farmer's market movement in Ireland, is the head of Slow Food Ireland and so much more. Tune in to hear Harry and Darina talk about food, farming education and cows.
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Tiffani Thiessen joins Harry at the Charleston Wine and Food Festival to talk about her cookbook, cooking with her kids, about Charleston, restaurants, and what she has coming up on the horizon. Tiffani has been in front of the camera since she was 8, and is now spending as much time with her family as possible.
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Amber Maykut is a taxidermist. She doesn't work in a rural area where people might be hunting and fishing, she works in Brooklyn where people tend to have room for her mice, rats, chipmunks and butterflies. Tune in as she and Harry cover illegal taxidermy, posing animals in anthropomorphic settings and even one time there was a taxidermied hot dog (well, sort of.)
Photo by Sheila Barabad
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Michael Robinov is the CEO and founder of Farm to People, and online farmer's market, grocery, cool food subscription box site dedicated to bringing the best food out there right to your door. They're not just saying that either. What will the grocery and produce buying of the future look like? tune in to hear Harry and Michael talk about that along with what Farm to People does and how an online food platform connects with its customers through more than a screen.
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In December 2018 Katerina Boagtireva opened NY's first packaging free grocery store. Precycle is the culmination of 3 years of planning and if everything goes according to plan you'll be seeing more of these around soon. The idea is that we should keep waste out of the landfill when we buy items, not after. Tune in to hear more!
Photo Courtesy of Marina Moskvina-Williams
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John Hutt is the chef at the Museum of Food and Drink. No they don't have a cafe or a restaurant. Part research lab, part museum exhibit and part playground John has a job many dream of. He gets to explore food and beverage everyday and share that with the world. Tune in to hear about pressing ducks, why the Chinese chef's knife is a pinnacle of design and why the American South isn't ready for Szechuan peppercorns.
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Devon Person is a Wizard. That's not his day job, but it's his calling. Since moving to the city in 2013 Devin has been working on enlightening those around him, whether in professional settings like office retreats or just people he meets on the subway and offers to grant them a wish. It's a weird time in the world and perhaps we all could use an encounter with a wizard now and then.
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Ethan Frisch runs Burlap and Barrel spices (and hosts Why Food? here on HRN) a company that sources spectacular spices direct from the source. Tune in to hear Harry and Ethan talk about old spices, new spices and why you should really clear out your spice drawer more often.
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Dr. Michael Carolan's new book is titled "The Food Sharing Revolution" It's a look at how start-ups, pop-ups and co-ops are changing the way we grow, cook and eat. Harry and Michael will discuss what food sharing really means and if the "sharing economy" is making positive change and how we can help shape that future. Are we going to all be hosting dinner parties for profit? will small food businesses share space as they scale? Tune in to hear more!
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Josh Green is the guy behind Brooklyn Buttery, making flavors like Sriracha butter (Harry's favorite popcorn topping) and Lemon butter. Tune in to hear Harry and Josh talk about what it's like to start a company in Brooklyn, and why butter. Flavor ideas and recipes and more. Give it a listen!
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Max Falkowitz grew up, and still lives in Queens. He is a "Food nerd for hire" and writes about food and flavors and is the editor of Caravan by Snuk Foods, a new online magazine about flavors and ingredients from all over the world. Snuk Foods is a global bazaar of the best specialty ingredients from across the world. Having launched last week they are an online marketplace for great hard to find ingredients. Tune in to hear Harry and Max talk about "ethnic food" eating around the world in one borough, and more.
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Diego Garcia is the chef of the recently reopened Four Seasons restaurant in Manhattan. Opened in 1959 in the Segram's building it is one of the most famous fine dining restaurants in the world and helped usher in the gourmet era. In 2016 the restaurant closed it's original location and reopened this August a few blocks away. Chef Garcia grew up in Mexico close to the sea and brings his seafood sensibilities to the Four Seasons. Tune in to hear Harry and Diego talk about the new space, changing seasons and what's on the menu!
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Katiushka Melo is an artist and the creator of Culture Cream a company focused on fermented, probiotic ice cream and sorbet. What started as a small project has swiftly grown into a company. Starting in the summer of 2018 Culture Cream has been setting up at markets around the Northeast. Tune in to hear how art and ice cream come together in her work. www.katiushkamelogreen.com
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Ryan Ratino is the youngest chef to have a Michelin star in Washington DC. His restaurant Bresca is French inspired, seasonal fare, but with a ZERO waste ethos and an experimental bent. Tune in to hear Harry and Ryan talk about what it's like to get crushed in your first service after the star and why Ryan loves what he does.
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Booza is the original form of Ice cream. Long difficult to find in the United States, the fellows behind the Republic of Booza are on a mission to change that. This past summer they opened the first scoop shop outside the Levant on North 4th st in Williamsburg Brooklyn. Tune in as Harry discusses ice cream history, Mastic, Sahleb and more with founders Michael Sadler and Jilbert El-Zmetr.
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Betsy Fox is one of the most important people working behind the scenes in the modern specialty food space. The brands she has helped launch and create reads like a list of hit singles, and while I'm sure you've heard of the brands, and probably have them in your kitchen, I'm guessing you didn't know this firebrand was behind the scenes helping make it all happen.
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Matty Matheson is a chef, father, author and host of It's Suppertime!, Dead Set on Life, and Keep it Canada on Viceland. He's large, loud, has only one speed. Making a name for himself in the restaurant scene in Toronto he partied hard and was everywhere you wanted to hang out. He's taken the energy he used to put into partying and turned it to sharing his favorite foods with the world, he's a Julia Child for a new generation. From eating far out rare foods, to making spaghetti and meatballs, Matty is working hard to expand ours, and his, culinary knowledge. Hold on tight and you just might enjoy the ride.
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Shelby Zitelman and her sisters Jackie and Amy run Soom foods. Based in Philadelphia they import tahini from Israel that is made from single origin sesame seeds sourced in Humera, Ethiopia. While finishing a business degree Shelby was visitng her sister in Israel and met her then boyfriend (now husband) and got her first real taste of tahini that he was making. Why wasn't this quality of product available in the US? this simple question launched Soom, who now have expanded their line to include a chocolate tahini spread as well as Silan, a date syrup. Tune in to hear how this company got started, what it's like working with your family, and where tahini goes in the supermarket.
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Marta Kuersten Wolaver is the founder of Fund Her, an organization that is mixing delicious lunch with funding for female political candidates. Food is always policitical and this ventures showcases a great way to raise money for the causes we believe in, as well as to showcase the work of chefs, provide people with a #notsaddesklunch and create a community around things that are important. Tune in to hear Harry and Marta talk about politics, her other project Fork Monkey and more!
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Jimmy Carbone is known to just about everyone in the NY food and beverage scene. For more than 12 years he ran Jimmy's No.43 at 43 East 7th st in the East Village. He hosts Pig Island, Ciderfeast, The Cassoulet cookoff, Brisket King and more. He's the host of Beer Sessions Radio here on HRN and he's spent the last 3 months in the hospital dealing with a serious infection which resulted in his having to learn to walk again. Through it all he's always had a great attitude, time for others and an infectious smile. Join Harry as he catches up with Jimmy about what his time in the hospital has taught him about the rest of his life, and what you can and can't eat if you're ever in the same position.
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Rich Shih and Sean Doherty join Harry to talk about their work on an upcoming Beard House dinner called "The Quest for Koji" In the last 5 years Koji has gone from a staple part of many traditional Eastern ferments (Soy Sauce, Miso, Rice Vinegar, Sake) to an ingredient that is pushing the boundaries of what we can get microbes to do for us.
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Dan Honig is the owner of the Happy Valley Meat Company. Dan i son a mission to forge a direct connection between chefs and farmers to improve the lives of the people and animals that feed us. It's a great mission and Harry and Dan cover a lot of ground about how and why Dan started the company, where you can find their meat and how you can do your part to make sure we're all happy. Check out their new mushroom burger that uses mushrooms from farms near their meat farms, to improve the flavor and texture of their burgers while lowering the cost of great meat.
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Richard Parks III is an author, journalist and man about town in LA. He's lived there his whole life (so far) and doesn't expect to be leaving anytime soon. He used to have a cool truck (see episode photo) and has been working on a few new cookbooks as well as some podcasts including an episode of "Lost Notes" on KCRW about the $1million McDonald's Flexi-disc.
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Raphael Lyon of Enlightenment Wines has been making mead in NY since 2009 and this year on August 5th will be hosting the first ever Mead Day. A celebration of the world's oldest fermented beverage it brings together NY meaderies for industry discussions, #meaduniversity, free tastings and more. Tune in to hear about how Enlightenment got started, why you should get over to Honey's for some Kvass, and learn more about this delicious tipple.
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Janelle Shane is a research scientist who works in optics, in her spare time she trains neural networks to do things like write recipes, and name Ice Cream. While most of the things the neural network spits out can seem incomprehensible, the way it uses language and links idea together can be mind bending and expanding. Tune in to hear Harry and Janelle talk about making some of the recipes and what else we can do with AI.
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Lobsters were once the food of the poor and incarerated, but now they've moved into the realm of the decadent and represent a delicious and prixed delicacy, yet they also exist in a realm of eating with your hands, and picnic fare in the form of the seemingly omnipresent lobster roll. How did this bottom dwelling crustacen manage to make it from from the bottom to the top and to hold a place in the gustatory canon? Tune in to hear Harry talk with Chef Jimmy Papadoupolous, and lobsterman Chris Welch about catching, cooking and of course eating these bugs of the deep.
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Phoebe Tran is the co-founder of the Happy Family Night Market which debuts Saturday July 14th at 99 Scott in Bushwick. Bringing together food, music, panels, films and more to celebrate and explore Asian American heritage through the lens of food. Tune in to hear more and get a sneak preview of what you'll find at the Market!
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It's BurgerTime! Not the Nintendo game. Harry's talking with Chris Kronner today about Kronnerburger and his new book A Burger to Believe In. It's July, grills are going, and that means burgers. It's a quintessentially American food, and it's served all over the place from fast food to slow food, and now there are even vegetarian versions that bleed and look like real meat. Tune in to hear about Kronnerburger and the rise and world domination of the burger.
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Dave Yasuda of Snake River Farms joins Harry to talk about Wagyu, Japanese Internment, and the Ramen scene in Idaho. They cover everything from getting engaged to cooking ribs!
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Chef Todd Richards has made food his way of communicating both with his customers and the future, as well as with the past. His new book SOUL is a compendium of great dishes that blur the lines between old standards and new takes including things like Collard Green Ramen. Harry and Todd talk about soul, Todd's journey and where soul food will take us as we move well into the 21st century.
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Fred Hua ran the much beloved Nha Toi on Havemeyer Street in Williamsburg until a construction issue next door forced him to close it in 2013. He moved on to open Nha Minh which serves some of the best most comforting rice bowls in an age of Instagram obsession over modest food. The DIY aesthetic with art on the walls and a self reliant attitude come through the food as well as the chef. Tune to hear more and to learn about the Freak Flag Fest coming up at The Brooklyn Kitchen June 15-17.
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Nelly Hand spends a lot of time catching amazing Salmon and getting them to you at Drifter's fish. She and her husband Michael split time between Cordova Alaska and the Pacific Northwest. With a Volkswagen Doka and a Fishing Vessel they're the hard working epitome of what some would look at as an internet sensation. Vanlife meets deadliest catch, or something. tune in to hear how hard work and living the life you choose makes Nelly tick.
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Nicholas Coleman is one half of the company Grove and Vine who seek out, taste, and import the very best olive oil and then send it on to their subscribers. They send out 4 bottles a year, 2 from the Northern and 2 from the Southern hemisphere. Tune in to hear Harry and Nicholas wax poetic about Oil, what to do with it, and why there's so much mislabeled oil on the market.
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At Hearty Roots farm in Clermont NY Benjamin and Lindsey Shute raise vegetables, chickens and pigs. They serve 600 CSA members here in New York City and deliver over 1000 lbs of fresh vegetables to various food pantries as well. Since 2004 Hearty Roots has been growing food and growing a community.
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When he was 9 years old, Jeremy Salamon told his parents that he would be a chef when he grew up. He started a food blog to connect with other teens at 13, and took the reins at The Eddy in New York's East Village at 23. Join Harry as he and Jeremy talk about that trajectory, cooking from family ancestry and taking on the restaurant business in NY.
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Frank Reese and Patrick Martins come into the studio to chat with Harry about how their meeting led Patrick to found Heritage Foods USA. Frank knows more about heritage poultry than anyone, and he talks with Harry about raising birds, eating birds and why we need to eat them to save them. Would you like to see whole turkeys available in about the same size as chickens? Reach out and let us know.
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Harry welcomes butcher and meat educator Bryan Mayer back to Feast Yr Ears to talk about how to buy, cook and of course eat lamb. After last week's episode all about the farming side it's time to head into the kitchen. Lamb is a great meat to seek out and bring to that grill out or roast for Sunday supper. Burgers, leg, shoulder chop and rib chops. It sounds so delicious you'll want to head out and get some lamb for dinner!
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John and Sukey Jamison have been raising lamb in Latrobe PA since 1976. After 40 years you'd think they tired of it, but to hear them tell it they're just getting started. Theirs has been called the best lamb in America. Tune in to hear what keeps them going and where you can taste their product.
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Ali Rosen has made her own way in the world of video production, journalism and food. Her show Potluck with Ali is entering its 10th season, and her new book is called Bring It! Tried and True Recipes for Potlucks and Casual Entertaining. It's all about potlucks and what to bring and includes some awesome recipes like Buttermilk Broccoli salad and chai brownies. Noah Fecks did the photography. Join Harry and Ali as they cover the book, traveling to see food producers and how to take a toddler to a fine dining restaurant.
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From a love of radio and a few fledgling radio shows (pirate) in the 90s, Harry has created Feast Yr Ears as a weekly look into the lives of people inside and out of the food space. From Veterans to Cheesemakers, Cannabis connoisseurs to restauranteurs Harry has done 100 shows on HRN. Today he's invited a number of other hosts to join him to celebrate and reminisce about their own 100+ show careers on the network.
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JeffThe420Chef is the man behind the 420 Gourmet and the Wake and Bake podcast. Tune in as Harry and Jeff talk about some of the finer points of cooking and consuming cannabis for medicinal as well as recreational purposes. Jeff points out everything from why you want to clean your weed before infusion, how to get great results for CBD and THC consumption, and a warning not to buy anything called "Campfire OG" as it's likely smoke damaged and covered in fire retardant chemicals.
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Sam Frank has done a lot in his 28 years. He's travelled the world over to speak about and learn about cheese, he's made chocolate on a cacao farm, aged cheese in Brooklyn, made cheese in Europe and was an Army brat growing up. All of this has led him to helm the North American distribution of Jumi Cheese. A Swiss maker and importer of some of the best cheeses you're likely to come across. Listen in as Sam and Harry discuss everything from the Jumi logo, to whether or not you can make Raclette in an Instant Pot.
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Julia Turshen is a writer and activist who is supporting feeding yourself and others and creating space for success in the kitchen with her book Small Victories. Her second book, Feed the Resistance took the cookbook world by storm in the wake of one of the most divisive elections in U.S. history. Tune in to hear about why food is so important to the resistance and what Julia is doing for Valentine's day!
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Daniel Delaney started hosting pop-up Brisketown events in the summer of 2012, which led to 5 years of Delaney Barbecue. Some of the best Texas 'cue this far from the Rio Grande. While his first restaurant shuttered in 2017, Delaney Chicken was fast establishing itself as a mainstay at Vanderbilt Market and with plans to continue to expand that brand and perhaps bring back his underground 'cue it seems like Daniel is jsut getting started. Fried chicken, Barbecue and beyond, this NJ native is taking tried and true dishes from way down south and bringing them to us Yankees, while staying true to the roots of the food, and his own. Tune in to hear more about his journey and what he's planning to take on next.
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Michael Moses Lishinsky has been making knives and tools full time since 1980. In an age where the artisanal and handmade has been fetishized to death, he's been doing it longer than some of these newcomers have been alive! Tune in to hear more about how this Brooklyn native ended up heating, hammering, grinding, and polishing for the last four decades in Oregon.
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Adam Kantor is on Broadway most days, in shows like Fiddler on the Roof and The Band's Visit. In 2017 with Brian Bordainick he created Story Course. With Story Course, they create uniquely moving and delicious experiences by taking guests on a coursed dinner that pairs with stories. It's storytelling and fine dining mixed to tell the story of an immigrant chef through food and words. Their first event "How Do You Hug A Tiger? with Chef Jae Jung" started in 2017 and continues in February. Check out www.storycoursenyc.com for tickets and use code "EATYOURSTORY" for a discount!
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Sasha Bernstein grew up around food, fish to be specific. Her family has been in the wholesale fish business in NY for 4 generations. She now heads The Cooking Project in San Francisco where their mission is "to teach young people fundamental cooking skills" through partnerships with at risk youth services they're giving the youth of the Bay Area some real fundamental life skills that are also delicious!
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Adam Gerringer Dunn grew up in NJ, and spent summers on Cape Cod. In 2014 with his partner Vincent Milburn they opened Greenpoint Fish and Lobster on Nassau Avenue curing the neighborhood of it's lack of decent fish. With the freshest seafood and a restaurant in back they set out to bring to Brooklyn that perfect mix of a place you can grab a bite and a beer or take home fresh fish to cook for dinner. With another location in Long Island City and a thriving wholesale business it's fair to say they're filling a niche with pescatarians.
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King Phojanakong started the Kuma Inn more than a decade ago and has since helped put Filipino food on the map and into the bellies of New Yorkers. The Bronx Hot Sauce is not only incredibly delicious, it's the best hot sauce company in the world (IMHO) for the great work it does supporting GrowNYC and the community gardens and gardeners of the Bronx. Tune in to hear Harry and King discuss everything from Filipino ingredients to getting spicy in the city's northernmost borough.
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Diane Moss and Mary Ann Lee have been cranberry farmers nearly their whole lives. As part of the Ocean Spray Co-op of growers their berries make it onto tables all across the USA every year in November. Tune in to hear Harry talk shop with these two CranMas as they offer insight into cranberry varieties, recipes and more for your Thanksgiving table and beyond. More information here.
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In the days leading up to Hurricanes Irma and Maria, Brittany Lukowsky posted updates on Instagram about the weather and preparedness from the small island of Vieques in Puerto Rico. Unable to leave, she rode out the storm and continued to post from the island in the aftermath as power was out, there was no water and food was running low. Already a lover of fermentation this became one of her most important tools for survival. Compared to the packaged cookies and beef jerky that the Red Cross was handing out, Brittany was able to eat well with pickled eggs, sauerkraut and more. With the ability to feed her body, she was able to work harder to rebuild. Tune in to hear her story.
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Sri Rao is the only American writer and director working in Bollywood. A first generation American, Sri grew up with the sights and sounds of Bollywood as his parent's reminder of the homeland they left behind, and the smells of home cooked food imprinted on his brain as two of the most important connectors for an immigrant family forging a life in a new land. Growing up with a love for food and film Sri has turned that passion into his work. Writing and producing Bollywood blockbusters and cooking the food of his childhood. His new book Bollywood Kitchen will take you beyond the Indian food we're familiar with and bring it home alongside great recommendations for modern Bollywood classics to enjoy. This is the Dinner and a movie I've been waiting for.
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Robyn Eckhardt's love letter (tome really) of a book to the people and food of Turkey just came out. Istanbul and Beyond is a beautiful cookbook about a place most Americans can only vaguely identify on a map, yet exists at the intersection of both the beginnings of historical agriculture and modern international affairs. Robyn has lived in Malaysia for 12 years and recently relocated to Piemonte, Italy. Originally hailing form the midwest, tune in to hear more about the "Beyond" and how what started as a year in China turned into a life's work, eating, cooking and writing about food.
Omar Vaid is running for Congress. He's a Democratic candidate in District NY-11 which covers Staten Island and part of Brooklyn. As the son of immigrants and a Union member, Omar felt it was time to bring more diversity to Washington representing his city. In what is historically a Republican district, with more union members per capita than any other in the state, Omar plans to prove that diversity, worker's rights and a commitment to our teachers and students is a win for Staten Island (and a tiny slice of Brooklyn) and for the country as a whole. Tune in to hear more about how you can get involved and why you'll be hearing a lot more from Omar in the future.
Chef Joseph Yoon wears many hats, he runs a private chef company called Yummy Eats that also does markets, a fine dining pop-up event company called Dinner Echo and is the executive director of Brooklyn Bugs, NYs first festival dedicated to entomophagy, the cooking and eating of insects. Tune in as Harry and Joseph talk about the protein source of the future and how we should all be eating more creepy crawlies.
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In this on the road interview, Harry talkes with professors Willa Zhen and Beth Forrest about their teachings on food history at the CIA in Hyde Park. Recorded on location in August 2017.
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Jessi Singh grew up cooking with his mother and aunts in India. mostly without electricity and cooking each meal from scratch, Jessi and his wife Jennifer (who is from Brooklyn) opened their first Babu Ji in Melbourne and then took NY and now SF by storm. With a mix of homestyle cooking influenced by cooking at temples for thousands of people, and local ingredients like corn and oysters the food is honest and delicious. Tune in to hear more!
Louise Harper is the author of three books about cooking for one. Single Serve covers how to plan meals and make delicious recipes for one in about 20 minutes. No more takeout. It's more sustainable, healthy and fun to cook for yourself. Harry and Louise discuss some tips and tricks for buying food in small portions and cooking when you live alone.
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Tim Harney is a motorcycle builder and partner in Moto Spirits. He's a jack of many trades and when he's not racing cars at 24 hrs of Lemons, or building custom motorcycles for clients all over the world, he's likely working on distilling rice into whiskey, though he doesn't touch the stuff. Harry and Tim cover a lot of ground in this episode, from tinkering, to taking cars apart to building up to eating grass and raw marrow for breakfast. Check it out!
Matt Moore is the author of The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection, as well as A Southern Genlteman's Kitchen. Matt and Harry talk airplanes, Butts (Pork and Lamb) and discuss regional saucing as well as how to barbecue like a master at home, even if you don't have a pit.
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Gustavo Frias is a man of many talents (and many siblings, he's the youngest of 10!) He's not sure how he caught the lure of the sea, but growing up in West Covina, CA he loved eating fish, and his mother would oblige with a whole porgy for afternoon snack. Fast forward and he's teaching people how to buy, cut and cook fish, and has worked with Greenpoint Fish and Lobster and the Fulton Fish market. Harry and Gustavo talk about the ins and outs of fish, and cover Gustavo's Salsa and forthcoming eatery Chamusca.
Nick Korbee is the executive chef of Egg Shop here in NYC. With locations in Williamsburg and SoHo Egg shop offers eggcelent versions of many staples. From the BEC to the So Cal burrito they're doing it right alongside great cocktails and a full bar. Harry and Nick discuss eggs, MFK Fisher, Tamagoyaki, and practicing cooking in your underwear while on the phone. Tune in! and grab a Bacon Egg and Cheese or a Burrito.
Joe "MF" Brown is the Editor in Chief of Popular Science. He's taking a tactic that print magazines aren't for news anymore and he's focused on specific topics for the 6 double issues they now produce each year. The most recent issue is about weird weather and Joe hopes President Trump is reading along. Popular Science may not be popular with everyone but it's not fake news. Joe and Harry discuss the finer points of why bread in NY is better and why eating alone is just nutrition and for maximum enjoyment you should eat with other people.
This week on Feast Yr Ears, host Harry Rosenblum is joined in the studio by Stacey Ornstein, founder of Allergic to Salad. Since 2007, Stacey has developed curriculums, recipes, and taught healthy, international cooking classes in New York City public schools, after-school programs, camps, and more for all age groups. Allergic to Salad began as a blog in September 2010, following Stacey’s after-school cooking classes for elementary-aged students. The program increases skills, techniques, and familiarity with healthy foods, and creates a platform for a lifetime of nourishing exploration through hands-on, activity-filled classes.
Paul C. Reilly grew up in the NY tri-state area, but fell in love with the West while in college. Returning East for culinary school he missed the openness of the great plateau and returned to Denver to put down his roots Opening Beast + Bottle in 2013 and following it up with Coperta in 2016. Harry and Paul talk about "NY" pricing, where his ingredients come from and why Slow Food Nations in Denver is the place to be next month.
Theodore Peck started out winning local cooking competitions before turning his eye towards providing that great city staple: a neighborhood store for everyone with a little bit of everything, from coffee to award-winning matzo ball soup, it's kind of like Cheer's except that it's in Brooklyn and they don't just serve beer. With a second location in the works, Peck's is taking over Brooklyn one great block at a time.
Jenn Yoo and Rob Thompson are in the nascent stages of bringing some of the most amazing Korean ingredients to the U.S. Snail Vinegar, anyone? Cold pressed Perilla seed oil? These are a few of the dozens of products they hope to have in the coming years. Look out for Gotham Grove as they spearhead the high end Korean ingredient market.
Ryan Carney has done a lot of interesting things in his life. From being a denim and toy "mule" for a Japanese importer in the 90s to riding a dirt bike, he's been able to follow his own advice to "take time for yourself" as an entrepreneur. From bikes to bars to events to a clothing line Kinfolk is a true lifestyle brand and it has followed the ideas and opportunities of the founders for the last 10 years. Whether you knew their now gone bar and bicycle showroom in Nakameguro, Tokyo or you grabbed coffee at their Brooklyn location on Wythe Avenue it's a welcoming space that keeps you coming back and keep Ryan interested. Tune in to hear more about why Kinfolk life is the life to lead.
The Aaron Burr Society launched the 2nd Whiskey Rebellion on February 6, 2010. Jim Costanzo is an artist, activist, professor and distiller. The Aaron Burr Society hopes to teach people about the government, taxation and what we can do with our own hands to remove ourselves in some small way from the machinery that grinds us into submission.
Jon DeRosa grew up in suburban NJ and became a guitar slinger which led to some great albums and stints with the likes of Stephin Merritt, he then mastered cocktails, moved to LA and discovered a personal fascination with Peru, Ayuhuasca and how the traditional herbs and medicines of the jungle could be applied to the ailments of modern life. He's still creating orchestral, country tinged, rock albums, but has traded his suspenders and rolled up sleeves for flowier garb and the tools of his trade are no longer jiggers and shakers, but kuripes and tepis.
Leah Archibald is the front woman of 70s stlye power rock trio Wide Right, she's also a mom of two, and the executive director of Evergreen, North Brooklyn's #1 resource for industrial and manufacturing businesses. How does she do it all? From performing late night gigs to getting the city to help businesses in our neighborhood, Leah is busy, and she wouldn't have it any other way.
Kris Wolmer has been flying commercial planes for 20 years. He's an on-call pilot for JetBlue and flies out of New York. Tune in to hear about his favorite places to eat, what not to order on the plane and how to get into the business if you're so inclined.
The Food and Beverage Foundation is saving old foodways and forging new paths. From their home base in New Orleans to their outpost in California, they're at the forefront of the logical steps to come out of our current obsession with food. We need to preserve our past and create and share the future of food and that's just what they're doing under the leadership of Liz Williams. Liz joins Harry by phone to discuss.
David Kyrejko founded Arcane Distilling and works with what many would call unorthodox methods for distilling his Fernet and Lone Wolf Whiskeys. With a focus on sustainability and quality product he's forging ahead with some big plans and amazing product. He has created some amazing new processes while keeping and eye on tradition. Tune in to hear more about how he got here and where he's headed.
HRN Engineer David Tatasciore joins Harry on the other side of the glass to talk about his work engineering 35 shows a week in the studio. Dave and Harry also cover Pennsylvania and what Dave has learned since joining the HRN team.
This week on Feast Yr Ears, Harry is joined in the studio by Bryan Mayer, Director of Butchery Education at Fleisher's Craft Butchery, which recently opened its first Manhattan location. Bryan is also a contributing writer for Food Republic. Tune in to hear them discuss Godzilla, paleontology, being a dad in the food world, and what's so cool about being a professional butcher.
DeVier Posey was a star wide receiver at Ohio State before moving up to the NFL in 2012. He's played for the Houston Texans, the NY Jets and the Denver Broncos and now plies his trade in the Canadian Football league where he's a member of the Toronto Argonauts. An arduous schedule and one of the most demanding physical jobs on earth make his relationship to food an interesting one. Tune in to hear all about it.
David and Dawn Bain opened The Outside Inn in Sierra Vista AZ in 1993. Since then they've been the best restaurant in the area working with top ingredients and serving French inspired food to local acclaim. When it came time to plan for the next steps in their lives, rather than sell the building or the business they're having an essay contest. 200 words and $125 gets you a chance to own the whole thing. By lowering the barrier to entry they're hoping to pass along the chance of a lifetime to one lucky winner.
Elias and Michelle Cairo are the brother and sister masterminds behind Portland's Olympia Provisions. With a fast growing meat business, a 40,000sf meat plant, restaurants and a BMW motorcycle hotdog cart, they're working hard to bring you the best European style charcuterie and changing the face of farming in Oregon.
Richard Tarlov and his wife Janet run Canyon Market in the Glen Park neighborhood of San Francisco. For the last 10 years they hve provided stellar food, wine, and grocery to their community. With a fresh bakery, butcher, produce and more theirs is one of the best grocery stores in the country. Tune in to hear more about it, as well as Harry and Richard's first takes on the Good Food Mercantile. This episode was recorded live January 21st in San Francisco.
Matt Marchese cooks great food everyday for people who love his food. He cooks once a year for the public at Montana's Trailhouse in Bushwick. He's been foraging mushrooms in NY for years and if you're lucky you might learn about a few secret spots.
On the season premiere of Feast Yr Ears, host Harry Rosenblum is joined in the studio by Dan Churchill, a Chef with a Masters in Exercise Science (Strength & Conditioning) born on the beaches of Sydney, Australia but now living in New York. Tune in to hear a discussion about making people happier with food, and a live workout session from Harry!
Austin Hartman of Montana's Trailhouse joins Harry to talk Rum, among other things. Austin is a Rum lover and Harry's grandfather was a bootlegger so it seems inly fitting to discuss rum, and talk punch, 'tis the season!
Matt Levy of Levy's Unique New York (try saying that 10 times fast) grew up in NY's first family of tour guides. He's led thousands of people all over NYC to visit and learn about history and his favorite places. Matt will give us some tips on where to take that out of town guest who isn't impressed with NY and he'll share his best recipes from his recently launched Covert Cocktail Club.
Jeni Britton Bauer and Ellen Bennett are two of the hardest working women in our food world. Jeni is at the helm of the acclaimed Jeni's Splendid Ice Cream and won a James Beard award for her book Jeni’s Splendid Ice Creams at Home. Ellen Bennett has grown her apron and chef wear company from 400sf to 14000sf in less than 4 years and is creating some of the most beautiful, functional and sought after aprons, all handmade in Los Angeles. The two just completed a 9 day tour of 5 cities to share their products and love of the maker and doer world we live in. Not only do they work hard, but they have a great time doing it!
Helen Hollyman is at the head of a food media powerhouse. The Munchies arm of the VICE juggernaut is all about food, and people, and food, and tech, and food, and munchies. Helen and Harry talk about the test kitchen at Munchies and what it was like to make truffles at age 5. maybe they'll try some snacks too.
Joseph Franquinha of the famous Crest Hardware on Metropolitan Avenue in Brooklyn joins Harry to talk about what it was like to grow up in a small business and see the changes in Brooklyn's fastest growing neighborhood firsthand. Donald J. Trump was elected early this morning to be the 45th president (hopefully not the last) of this great nation and we'll talk about what our bubble in NY can do now.
Laura O'Neill is a founder of Van Leeuwen Artisan Ice Cream, Selamat Pagi restaurant and one half of the musical duo Laura and Greg. In her spare time... we'll find out in this interview if she even has any spare time!
Peter Hertzmann is a culinary instructor and author living in San Francisco. He has travelled, cooked and written about many foods and recently returned from Japan where he photographed a lot of stoves. His writings and explorations of the history of Umami in western cooking will open your eyes to how much longer Umami has been a "thing" than you thought.
This week on Feast Yr Ears, Harry is joined in the studio by Peter Meehan, the editorial director of Lucky Peach magazine. Peter and the editors of Lucky Peach have just released a vegetable-focused cookbook called Power Vegetables, which is "designed to bring big-league flavor to your weeknight cooking" and "muscle meat out of the spotlight."
Harry is joined by three 2nd graders from PS132 in Brooklyn. Discussing the merits of bringing your lunch vs. lunch from the cafeteria, you'll get the inside scoop on what it's like in the lunch room of a NY elementary school.
Sean Gartland from Flint Food Works at the Flint Farmer's market joins Harry to talk about the incubator there and the state of small food producers in Flint in the wake of the nation's worst urban water crisis in more than a century.
Michael Troast is a packaging designer, surfer, dad, and coffee snob. Ace Coffee Co, his 18 month old old coffee company, is bringing good coffee to the people.
Michelle McKenzie is the director of 18 reasons in San Francisco. Progressive cooking school and food event space which is part of the Bi-Rite Market family. Michelle's book Dandelion and Quince is about vegetables you may never have eaten, or didn't event know you could eat. Harry and Michelle cover these topics and more!
On the season premiere of Feast Yr Ears, Bob Sewall of Sewall Orchards speaks with Harry about Maine Organic farming, cider, the FDA and vinegar making!
On the season finale of Feast Yr Ears, host Harry Rosenblum is joined in the studio by Phil Wong and Ann Yang of Misfit Juicery.
Misfit reimagines the way we engage with food by finding flavor, purpose, and personality in the misfits. Over 20 billion pounds of fresh produce goes unharvested or unsold every year because it is the wrong size, shape or color to be sold at retail. Misfit makes their cold-pressed juices with 70-80% recovered fruits and veggies.
This week on Feast Yr Ears, host Harry Rosenblum is joined in the studio by Adele Loux-Turner, a yoga instructor and doula, and Adriane Stare, owner of Wild Was Mama, North Brooklyn's source for baby carriers, cloth diapers, birth education and other natural parenting needs. Tune in to hear them discuss eating habits before and after giving birth, the merits of eating placenta, and more.
Bill Reed has been on the restaurant scene in Brooklyn for more than 10 years. He's been a fixer, opener, closer, and done all the jobs you could imagine. Humboldt and Jackson is his American tasting room in Williamsburg. Harry and Bill discuss the finer points of drinking American beer, wine and spirits, and what's it like for a Philly boy to be making it in Brooklyn.
This week on Feast Yr Ears, host Harry Rosenblum is joined in the studio by Sarah Jampel, a senior staff writer and stylist at Food52. Tune in to hear them discuss what exactly food styling is, interpreting recipes in your own way, making scoby, food memories, and more.
Ben Sargent has been plying seafood to Brooklynites for more than a decade. With his show Hook Line and Dinner he hit the road on a motorbike to show us the best seafood. He and his good friend Dr. Klaw created an empire out of underground lobster rolls long before it was cool. He's now on the hunt for Dr. Klaw who's gone even deeper underground. Great stories and some fun times await.
This week on Feast Yr Ears – Jeremy Umansky loves fermenting, foraging and the freedom that comes from wrangling tiny bacteria and yeast to transform food into things we can only dream of. His soon to open deli, Larder: A Curated Delicatessen & Bakery will be taking Cleveland by storm.
This week on Feast Yr Ears, host Harry Rosenblum is joined by Jules Opton-Himmel, owner of the Walrus and Carpenter oyster farm. Located in Charlestown, Rhode Island, Walrus and Carpenter sits on a six-acre lease in the pristine waters of Ninigret Pond. Since launching in 2009, it has grown from a small passion project to one of the most recognized brands in the state. The goal from the beginning has been to work with the best chefs and thought leaders within the culinary world, mixing hard science with a commitment to sustainable food.
Tune in to hear them discuss farming oysters, how they get to market, and what happens next.
This week on Feast Yr Ears, host Harry Rosenblum is joined in the studio by Vanessa Lee, a British Taiwanese model based in New York. She also hosts a bi-weekly foodie series on YouTube, revolving around her "ridiculously good-looking friends and the food [they] love to make." Tune in to hear them discuss modeling, making food, and how the two can coexist.
Claus Meyer opened Noma in Copenhagen along with a bakery and a vinegar company. Sounds like a rad life, so why leave it all and move to the hot dirty city? I know we all love it here, but I sometimes dream of living in a progressive European city...Harry talks with Claus about why he came to NY, What he's up to over at Agern in Grand Central.
Joining us in the studio is the one and only Lazarus Lynch, also known as Son of a Southern Chef. Lynch grew up living and breathing the food industry, and now works as a chef with a super active online presence (making YouTube videos to teach you how to cook miso honey ribs, gouda macaroni, and fried okra.
On this week's episode of Feast Yr Ears, host Harry Rosenblum is joined in the studio by Jesse and Kirk Sullivan, the twin brothers behind Sullivan Seafood. They believe seafood distribution can be improved with technology to be more efficient, providing higher quality fish. Tune in to hear how this unique distribution method ensures that only the best fish is delivered to your favorite restaurants.
David Vergona has been a contractor in New York City for more than 15 years. He's built some of the best specialty food shops and restaurants in the city including The Brooklyn Kitchen, The Meat Hook, Foster Sundry, and many more. Harry and David discuss growing up in Minnesota, life as a contractor, clogged pipes and broken refrigeration.
This week on Feast Yr Ears, Sarah Weiner joins Harry to talk about the Good Food Awards and why makers and sellers of food are so closely connected in the goals of Seedling Projects, the Good Food Awards, and the future of real food.
Sarah has worked side by side with the sustainable food movement’s founders and visionaries across the globe. As the Director of Communication for the Slow Food International Office in Italy, she was immersed in the roots of the food movement before heading to California to become Alice Waters’ “Girl Friday” (in Alice’s words) for two years. Next she spearheaded the development of Slow Food Nation as its Content Director, produced the 20,000 person Organic Food Festival in Bristol, England for the Soil Association, developed the Art.Food.Hope fund-raising campaign on the eve of Barack Obama’s Presidential Inauguration, and co-founded Seedling Projects.
This week on Feast Yr Ears, host Harry Rosenblum is joined in the studio by Michael Cirino of A Razor, A Shiny Knife – an internationally-acclaimed entertainment company specializing in event design, multimedia production, and cuisine. According to Cirino, it is "a culinary performance arts group that hosts social, educational, and theatrical events around the world. These events take many shapes and forms, but they are all designed to create a unique environment around the preparation, service, and enjoyment of food."
A Razor, A Shiny Knife is also exploring ways to incorporate cannabis into cooking spaces. Their cannabis cooking classes are now being offered at The Brooklyn Kitchen, for which they will demonstrate the process using totally legal herbs.
This week on Feast Yr Ears, host Harry Rosenblum is joined in the studio by Thomas McQuillan of Baldor Specialty Foods, Inc.
McQuillan is spearheading Baldor’s sustainability initiatives, with the mission of eliminating 100 percent of its organic food waste — no small task for a company that processes more than a quarter million pounds of produce each week. To do so, he created SparCs ("scraps" spelled backwards), which offers tops, bottoms, and peelings to chefs and manufacturers. What was once destined for the landfill has found a place at the table, fueling a trend that has the potential to change the way the industry handles excess food.
On the season premiere of Feast Yr Ears, Harry is joined in the studio by Dailey Crafton, a graphic designer living in Brooklyn, whose works aspire to replenish society and cultivate value in our communities, in order to promote cultural health and well-being. He also runs Lockstep Studio, which offers branding and identity design experts for craft breweries and local community businesses.
On this week's episode of Feast Yr Ears, Harry welcomes Muay Thai coach Brent Bartley into the studio. In addition to this practice, Brent is also an avid photographer, whose work can be viewed on Instagram as @punchdrunknyc. Tune in to hear them discuss his path to becoming a coach, biking and photography in the city, travel and getting lost on purpose, and why tourists in New York really aren't so bad.
On this week's episode of Feast Yr Ears, show producer Kristen Bahler takes over hosting duties for Harry Rosenblum, who is currently abroad. Joining her in the studio are James Sharman and Kevin McCrae of One Star House Party, a one-week-long pop up restaurant operating out of an Airbnb. Chefs will serve the tables themselves, telling the story of each course from the 7-course sharing tasting menu. The pop up is located at 436 W. 20th Street, and runs from April 5th through April 10th. A limited number of tickets are available here.
On this week's episode of Feast Yr Ears, Harry is joined in the studio by Holly Davidson, an English actress, model, and personal trainer. Holly is the co-author of Nourish: Mind, Body & Soul, a holistic guide covering good eating, well-being, and fitness and exercise. Her "Fit-Woman" section of the book includes tips on the importance of fitness, making time to exercise and avoiding excuses, as well as helpful information on appropriate exercises through the years.
On this week's episode of Feast Yr Ears, Harry's guest is nutritionist and cookbook author Lori Lieberman. Lori is the co-author of the books Food to Eat: Guided, Hopeful and Trusted Recipes for Eating Disorder Recovery, and Drop the Diet: Guided Recipes for Overcoming Your Food Rules. She provides medical nutrition therapy for conditions including eating disorders, diabetes (including gestational diabetes), weight management, hypercholesterolemia, pregnancy and Parkinson’s Disease. Lori and Harry discuss the overall tendency of our society to condemn obesity, and to praise weight loss, regardless of a person's particular circumstances.
On this week’s episode of Feast Yr Ears, Harry is joined in the studio by Kendra Dushac, a professional dancer and holistic health counselor. Kendra is certified in Pilates Matwork, Integrative Nutrition and Tahya Technique. Kendra is also a health and lifestyle coach and founder of The Balanced Palate.
“That idea of eating well-balanced, three course meals [every] day is a really nice concept, but it doesn’t work with very busy lifestyles, which most of us New Yorkers have.” [4:00] – Kendra Dushac
On this week’s episode of Feast Yr Ears, Andrew Gerson joins us in the studio to talk about being the Head of Culinary Programming for the Brooklyn Brewery. Chef Andrew is a graduate of the University of Gastronomic Sciences in Pollenzo, Italy where he studied for two years after spending a year cooking in Rome. After graduation, he returned to his native Philadelphia and co-founded the Philadelphia Mobile Food Truck Association. Eventually, he moved to Brooklyn to launch Antica Pesa Williamsburg, after having worked in their flagship restaurant in Rome. He has worked at the Brooklyn Brewery since 2013.
“I think mostly it’s our failures that end up teaching us the most, rather than the successes…it’s when you mess up that you really think about it, you’re troubleshooting, you’re figuring out why this happened, and how to make it better the next time.” [16:10] – Andrew Gerson
On this week’s edition of Feast Yr Ears, Harry welcomes Chef Frank Lee of Southern Maverick Kitchens in Charleston, South Carolina. Known as a guiding force in the Lowcountry’s culinary renaissance, Lee has mentored dozens of young chefs. Lee has appeared in Food Arts, Food & Wine, The New York Times, Southern Living and The Washington Post. He has appeared on “ABC’s Good Morning America,” and has served three times as chef at the James Beard House.
Matthew Diaz had lap band surgery at age 23. Harry and Matthew discuss the surgery and obesity and how this treatment has affected his eating, and his life.
“The biggest thing I ever needed to do to make myself eat healthy was to enjoy it.” [17:50] – Matthew Diaz
Christopher Nicolson has been the resident winemaker at Brooklyn’s Red Hook Winery since 2008 but you might not guess he’s also a successful salmon fisherman. Born and raised in Montana, Christopher’s family has been fishing salmon in Alaska’s Bristol Bay for more than 200 years. When the salmon farming industry blew up in the late 1990s and devastated prices for wild salmon, Christopher and his cousin launched the Iliamna Fish Co. to help sell their family’s yearly bounty directly to chefs like Dan Barber, as well as to home cooks. Tune in to hear more about this fascinating guest as well as his ventures in wine on this brand new episode of Feast Yr Ears!
Ever heard of the Paleo Diet? Tune in to a brand new episode of _ Feast Yr Ears _ as host Harry Rosenblum is in studio with Samir Patel, science journalist, photographer, and editor based in Brooklyn. In addition to his full-time work as Deputy Editor at Archaeology his work has appeared in numerous publications, though today he and Harry are talking all things early man and diet. Is the popular Paleo Diet actually the same as what cavemen ate? Is this purely conjecture?
This week on Feast Yr Ears , host Harry Rosenblum is on the line with Annie Novak, the head farmer and cofounder of the nation’s first commercial green roof vegetable farm, the Eagle Street Rooftop Farm atop Broadway Stages in Brooklyn, as well as the manager of the Edible Academy at the New York Botanical Garden, and founder and director of Growing Chefs, a field-to-fork food education program. Her new book “The Rooftop Growing Guide” is a stylish, easy-to-use book for urban gardeners interested in utilizing their roof space for growing food. Tune in to hear her food and life story plus highlights from the book!
Kimchi lovers unite! This week on Feast Yr Ears , Harry Rosenblum discusses the path to Kimchi nirvana with Kheedim Oh, founder and head fermenter at Mama O’s Kimchi.
“People are becoming more and more aware of the health benefits of kimchi and lacto fermented foods.” [18:00]
This week on _ Feast Yr Ears _, Harry is in studio with Chef Tom Jones, Pastry Lead Instructor at the International Culinary Center. Before becoming a pastry chef, Tom served in the military for 14 years—by his estimation, an “oddly suitable background for working in the culinary world.” After trading in his camouflage for chef whites, Chef Tom landed premium positions at New York’s Lutéce, Daniel, and ultimately, pastry chef at the exclusive Sony Club. His advice to students is always the same: don’t give up and never stop learning. Chef Tom himself makes a point to cook—and live—with continued curiosity; whether teaching in the kitchen, devouring new books on history and science, or volunteering in his community, he dedicates himself wholeheartedly.
On the last episode of the season, Feast Yr Ears wraps up with guest Hector Marcel. A passionate organizational change management professional who focuses on cultural transformations in the public and private sectors, he is also a teacher of eastern philosophy, linking ancient Asian ideas to modern western problems for individuals and teams. Talking his life and times living in Argentina, Australia, to New York City and back, Hector relays the importance of food throughout his life as well as how he found Buddhism and began teaching. Tune in for a fascinating show!
“We have this weird myth that we complain about change but if things stayed the same and you got everything you wanted right now, within a millisecond most of us would be uncomfortable.” [33:15]
–Hector Marcel on Feast Yr Ears
Harry’s Aunt Barb is on the line talking about her childhood in NJ and one Jewish family’s Christmas tradition. While the Chanukah lights were burning the Berkowitz family made thousands of cookies every year. For 4 generations they’ve made cookies every year, initially to sell for extra money, and later as gifts for family and friends. Barb’s new venture is Barb’s Bars – Fuel your Badass. Tune in for a great show!
“I think that when you get to learn the dough and get the feel for it some days if you get a little more humid you might need more flour, if it’s more dry add butter or a liquid.” [17:30] –Barbara Kleyman on Feast Yr Ears
This week on _ Feast Yr Ears _, Harry welcomes Cara Nicoletti to the show talking about her book, Voracious: A Hungry Reader Cooks Her Way through Great Books. As a young bookworm reading in her grandfather’s butcher shop, Cara shares how she saw books and food bring people to life. Now a butcher, cook, and talented writer, she serves up stories and recipes inspired by beloved books and the food that gives their characters depth and personality. From the breakfast sausage in Laura Ingalls Wilder’s Little House in the Big Woods to chocolate cupcakes with peppermint buttercream from Jonathan Franzen’s The Corrections, these books and the tasty treats in them will satisfy anyone who loves a fantastic meal with family and friends-or curling up with a great novel for dessert. Tune in for more from Cara, including a great discussion on solo dining!
“A lot of baking is more instinctual than people give it credit for.” [24:00]
–Cara Nicoletti on Feast Yr Ears
Roy Marasigan is a modern adventurer and travels more than he’s “home” He’s been to all 50 states, more countries than we can count, and visited all 7 continents in 2014. He thinks everyone should go to Burning Man at least once and tells a great story this week on Feast Yr Ears.
“There’s nothing I love more than being in the middle of nowhere… and meeting the people that hang out in the middle of nowhere.” [31:00] –Roy Marasigan on Feast Yr Ears
When the kitchen is always on the movie, how do you feed one of the biggest bands in the world? Today on _ Feast Yr Ears _, host Harry Rosenblum is on the line with Fiona Bohane, touring chef for the Dave Matthews Band. She relays that feeding the band members, riggers, drivers, stagehands, sound technicians and guests with restaurant quality food can be challenging and executing the food that is befitting the demands of a rigorous tour schedule is a feat all its own. Fold in the desire to minimize a negative environmental impact, use locally sourced goods and travel without refrigeration, and now, well, we have a show. Tune in for this backstage pass and hear Fiona chat about the typical menu, foraging, and being a new mom.
“There’s a couple of vegetarians in the Dave Matthews Band, so we focus, as we should, on doing all vegetarian options… We do a pretty extensive buffet setup so we can pretty much hit everything.” [14:15] –Fiona Bohane on Feast Yr Ears
This week’s Feast Yr Ears features the incredible story of Franco Lania.
As a troubled teenager trying to find his way, Master Chef Franco Lania says, “food saved my life”. Freshly out of high school, Franco’s father took him kicking and screaming to Kings Supermarket in Short Hills, New Jersey for a job. By the second week, Franco was enjoying his training where he discovered flavors and tastes that he never in his wildest dreams knew existed. Franco started to come alive. Through that job, he slowly but surely fell in love with food. Not only did he want to taste new things like ambrosia salad, he wanted to learn how to make them. Franco found his passion from which he later created the philosophy,“as you design your dishes and design your meals, you can design your life.”
And design he did. Franco made his way to Le Cordon Bleu in London where he graduated with the_ Grand Diplôme_. Franco wanted to continue his quest for knowledge, so he attended the Master Course at the Italian Culinary Arts Institute in Costigliole d’Asti, Italy. Upon finishing his education, Franco’s culinary talent earned him the Sous Chef position at a new restaurant, slated to open in New York City. The job required that he take the Department of Health test for a food handler’s certificate. Franco arrived early at the World Trade Center on that beautiful, but tragic morning, September 11, 2001. Franco escaped, but the restaurant opening was delayed, and thus began a series of professional and personal hardships that sent him to the base bottom of his life. Franco could not even begin to think how he could move forward with his life, which left him subsisting on Pringles and orange soda.
After a move to Miami, Franco took a job at a small Italian restaurant on South Beach that served delicious, simple food. He started to feel a nourishment that he had not felt in a long time. Franco was able to start orchestrating a plan. He realized his brain needed real food. Basic pasta. Chicken with onions. When he would make his chicken and onions dish, he discovered it was like therapy. The mouthwatering aromas enlivened him. He felt that he could face life again. Not only did the cooking act as therapy, it nurtured him. He carries that inspiration inside of him, and he shares it with his thousands of fans across the globe.
Franco’s journey has brought him to the stoves at some of the most highly-acclaimed restaurants in the United States as well as Europe: La Grenouille, New York City; River Café, Brooklyn, NY; Pinot Bistro, Studio City, CA; Blue Door, Miami, FL; Dorchester Hotel, London, and the two Michelin-starred Sadler, Milan, Italy. His love for travel and cuisine lured him onto luxury cruise lines. On Oceania Cruises, whose culinary department is headed by the world-renowned Jacques Pepin, Franco was the first American to hold the Italian Chef position. He frequently appears as a guest chef on Celebrity Cruises’ transatlantic crossings. Through his unique experiences, Franco has attained the “marquee level” of a Certified Culinary Professional on land and at sea.
Currently, Franco explores New Jersey’s diverse food culture through his show, Jersey Gems, airing on HomeTowne Television (HTTV); he is often the “Green Grocer” for their evening news. He is a member of the Culinary Advisory Board for ConAgra Foods. Franco has appeared twice on The Food Network’s 24-Hour Restaurant Battle.
Chef Franco Lania now travels the world teaching people about the joy of food, cooking and how it has changed his life. He headlines conferences, is a celebrity chef at private events and represents large food brands for culinary demonstrations.
_ Feast Yr Ears _ is taking a trip through time talking to Matt Dellinger, journalist and Civil War reenactor, about what life was like for the Brooklyn 14th regiment. The Brooklyn 14th received its nickname, as Matt explains, the “Red Legged Devils,” during the First Battle of Bull Run. Referring to the regiment’s colorful red trousers as the regiment repeatedly charged up Henry House Hill, Confederate General Thomas J. “Stonewall” Jackson yelled to his men, “Hold On Boys! Here come those red legged devils again!” After the break, Harry and Matt discuss his book “Interstate 69: The Unfinished History of the Last Great American Highway,” as well as their favorite road trip memories.
This week on Feast Yr Ears , host Harry Rosenblum is in studio with Alysia Santo of The Marshall Project, a nonprofit, nonpartisan news organization covering America’s criminal justice system. Talking about her writing and research on the prison food system, there is little consistency in regulations for feeding inmates and much of the quality and frequency of meals is dependent on budget. Inmates are entitled to three meals a day that are nutritious, unfortunately this is not always adhered to. After the break, Guillermo Rodriguez of the Carnegie Hill Institute discusses his time spent in prison as a cook and spares no detail in recalling his experiences, including his thoughts on prison wine or “hooch.”
“Replacing meat with soy products – that has been a popular change because its cheaper.” [10:15] –Alysia Santo on Feast Yr Ears “If the inmate is not allowed to take part in the meal, he’s not receiving the proper nutritional content he’s entitled to.” [22:30] –Guillermo Rodriguez on Feast Yr Ears
This week on _ Feast Yr Ears _, Harry Rosenblum is in studio with Bill Scanga, President of The City Reliquary. The City Reliquary is a not-for-profit community museum and civic organization located in Williamsburg, Brooklyn. Through permanent display of New York City artifacts, rotating exhibits of community collections, and annual cultural events, The City Reliquary connects visitors to both the past and present of New York. Talking to Harry all things museum related and what sets the space a part from other museums in the city, stay tuned to hear Harry and Bill’s thoughts on what the movie, “Back To the Future” got right and what futuristic things they’re still waiting to for, scooped out bagels, and exciting events happening at The City Reliquary.
“The thing that brought me to the Reliquary, we’re collecting all this stuff, and we wanted to create a venue for this stuff to get out and see the light of day.” –Bill Scanga on Feast Yr Ears
Craig Colorusso is a musician, artist and builder currently living in Arkansas with his wife and daughter. He’s pushing the world of music and art together in ways that we should all be lucky to experience. Harry and Craig talk about touring in a beat up van, making music in tunnels and eating every day.
“The world just makes more sense with a guitar in my hand, so I decided to make art that made sound.” “When it comes to live performance, you play guitar everyday, you play guitar everyday for the rest of your life. It’s just like you have to eat.” –Craig Colorusso on Feast Yr Ears
Forager. Wild Child. Survival Expert. Meet today’s guest Puma Ghostwalker, who joins Harry Rosenblum in the studio for this week’s episode of Feast Yr Ears. Talking a plethora of topics from living off the grid in New York City to evolving from naturalist to educator, Puma and Harry chat about their fondness for wild mushrooms as well as the edible weeds lurking in your backyard. Puma also shares ways he is striving to make a difference in the world of conservation.
“There are so many weeds in your backyard that are edible… ‘weed’ is a made up word, there are no weeds.” [9:00] “I love living in New York City. I love the museums, I love the MET, Lincoln Center… I really have the best of both worlds.” [32:00] –Puma Ghostwalker on Feast Yr Ears
Anthony Plainakis AKA Tony Bees, served in the US Army, and went on to a 20 year career in the NYPD as a detective. a beekeeper since he was a teenager, Tony was the bee expert for the department and now retired from the force he farms his yard in Queens and tends to his hives as well as dozens of bee rescues every year.
“I don’t care if you have 100 hives on top of a building in Midtown, Manhattan – it’s not going to happen. What’s going to happen is those bees are going to suffer.” [28:00] “If you really want to take up the hobby, what I strongly suggest is read, read, read!” [31:00] –Anthony Plainakis on Feast Yr Ears
Anthony Butler Executive Director of St. John’s Bread and Life joins Harry to talk about feeding the underserved of NY. People need to eat 365 days a year, and Tony and his team are there to help. More than just a handout, Bread and Life teaches people to cook, how to shop, helps them learn to read, do their taxes and a whole lot more. They’re addressing many issues that are all interconnected and doing amazing things in Bed-Stuy Brooklyn. Stay tuned for a talk about the papal visit to NY as well. This program was brought to you by Whole Foods Brooklyn.
“We’re really changing, at least in our own little local world, the diet of folks – exposing them to new food.” [10:54] “We have a digital food pantry because I wanted to give people choice, and I also wanted to understand how people are using food because I have an obligation to be a good steward of the funds and resources that are given to Bread and Life.” [12:53] –Anthony Butler on Feast Yr Ears
On the debut episode of Feast Yr Ears, host Harry Rosenblum is in studio with guest Henry P. Bergson talking the Vietnam War and more. Henry was stationed in Vietnam from Valentine’s day 1969 – 1970. Discussing what food was like while on patrol (C-rations) as well as the available food to a G.I. stationed in-country at that time, Henry recalls intriguing details from this era of his life. Tune in for a great show and hear Hank’s thoughts on finding the perfect stateside spring roll. This program was brought to you by The International Culinary Center.
“When lunch arrived and they were serving ice cream, you new you’d be in the field for at least 10 days!” [12:00] “The ham and egg C-ration, which happened to be rather inedible, was very nicely disguised with ketchup over glutenous rice with soy sauce.” [13:30] “The army really tried to get foods that people tended to be familiar with… if you had a little sense of adventure, you could be surprised!” [14:00] –Henry P. Bergson on Feast Yr Ears