Shows
My Tiny Bottles with Tammy CoxenTasting Ciclón with Greg BensonCiclón was a rum & tequila mashup released by Bacardi in 2002. In this tasting episode I was joined by Greg Benson, a Brooklyn-based food & beverage writer, host of the Speakeasy podcast, and part of Quiote Imports. We were really excited to try something we full expected to be terrible, so give this episode a watch to find out if we were right!
Find Greg at:
https://www.instagram.com/100proofgreg/
https://heritageradionetwork.org/series/the-speakeasy/
https://heritageradionetwork.org/series/back-bar/
http://quioteimports.com/
Check out this episode on https://mytinybottles.com/ to watch the video or read the transcript.
Want even more? Patreon supporters get access to bonus content, behind the scenes information, monthly cocktail r...2024-09-1909 min
Meat + ThreeCleaning out the Archive: Stories of SpringIt’s officially spring which means it’s time to swap out the winter blues for some color. This week on Meat and Three we are deep diving into our closet of archives and dusting off some stories to welcome in the season of new beginnings. From spring delicacies, to cooking with flowers, to Ramadan and more, we are bringing you a unique collection of topics that encapsulates the essence of spring renewal and tradition. Join us on April 12th for the second installment of our spring live event series with a panel on “Foraging Like a Local”...2023-03-2226 min
ProcessingLet’s Talk About LifeHello sweet friends. We have missed you so! This week we are back to talk about the goings on in the world, what we’ve been up to, and how we’ve been handling it all. And we want to hear from you and how you’ve been handing it all too. Please drop us a line at processing@heritageradionetwork.org , or on our IG @processing_podcast if you want to share your story with us ❤️ HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This...2022-07-0849 min
The Shameless ChefThe Final Course: DessertIn the final episode of The Shameless Chef, Michael Davenport entertains and delights with the richer things in life. From pavlova to sundae smorgasbords and homemade pie crusts, it’s all about dessert this week. When the late night munchies come calling, Michael’s advice is to be prepared. Have your favorite snacks on hand, keep packaged cookie mix in your pantry, and take down his recipe for a “sloppy egg sandwich.” Delight any dinner party guests this summer with a sundae buffet - think multiple flavors, sauces and toppings to be combined in endless combinations, and don’t forget hom...2021-06-1018 min
Cutting the CurdMatt Benham, the NEW 2020 Daphne Zepos Teaching Award WinnerHost Cara Warren interviews Matt Benham about what his expectations are for his upcoming research and what it means to him to be honored with this prestigious award. 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. Ever...2020-08-1034 minCutting the CurdThe Eye of the Storm: Another COVID Check-In with Specialty Cheese RetailWe continue our pandemic-focused series of interviews with industry professionals about selling cheese in the time of COVID. Here we're joined by Laura Logos Downey of Fairfield Cheese Shop to hear about retail landscape now that we're through the first wave of infections in the Northeast. And we look forward to what the Fall may bring, and what actions Laura is taking to prepare.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...2020-07-2954 minProcessingListener LettersThis week we have a listener letter episode. We have been hanging on to this one for a while, and are excited to finally air it! Thank you so much to all you amazing and supportive listeners, and especially to this weeks letter writers for their beautiful submissions. It was an honor to read them on air. Please send us YOUR letters!: Processing@heritageradionetwork.orgIn 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 k...2020-07-2447 min
Amuse NewsPresenting: The Big Food QuestionThis week, we're presenting the third episode of HRN's newest show: The Big Food Question.How can our food system rebuild and reimagine amid the unprecedented crisis of COVID-19 and a long overdue reckoning with generations of inequity? As every corner of the food world grapples with issues that will define its future, The Big Food Question will tackle practical and philosophical questions alike for eaters, operators, and workers across food business sectors and topics. From restaurants and bars, to processors and distributors, from farms to food banks, The Big Food Question will feature expert guests who...2020-07-2412 min
Cutting the CurdVictory CheeseMy two guests are Stephanie Skinner and Molly Browne, both of whom were instrumental in starting Victory Cheese, which has attempted to help American cheesemakers during the pandemic. We discuss the origins of the movement and how Victory Cheese Boxes have helped cheesemakers through out the country sell their cheese. 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 e...2020-07-2336 min
Speaking BroadlyThe Future of Food Leadership: Preeti MistryPreeti Mistry, chef-activist best known for their restaurant Juhu Beach Club, has been fighting injustice since a kid named Aaron pushed them too far in middle school—and they pushed back. As the food industry cracks under the strain of COVID and reimagines ways to confront systemic racism, Preeti offers a holistic view of the way forward. They share refreshing and realistic views on gentrification, reflections about their own role in pay inequity, thoughts on approaching intersectionality as a minority, and many more insights rooted in visions for a more equitable world.Want to stay up to da...2020-07-2246 min
Amuse NewsEat Your Heartland Preview with Capri CafaroToday we feature episode 1 of Eat Your Heartland Out. Eat Your Heartland Out is a series dedicated to highlighting the rich, yet often overlooked, culinary depth of the American Midwest. Food is the storyteller while host Capri S. Cafaro serves as your audio tour guide through this region spanning 12 states. Before we play the episode, the HRN crew talk to Capri about her show & her cookbook debut, United We Eat: 50 Great American Dishes to Bring Us Together, which launched this past weekend!Subscribe to Eat Your Heartland Out wherever you get your podcasts (Apple Podcasts | S...2020-07-101h 08
Speaking BroadlyLeadership Lessons from a Skater-Journalist-Musician: Jamila RobinsonPhiladelphia Inquirer food editor Jamila Robinson learns leadership lessons from her everyday life, whether as a violinist realizing everyone needs to be "bowing in the same direction"; as a skater, remembering to stay centered to accomplish seemingly impossible feats; or as a patient, listening to her body (and ignoring her mind's get-back-to-work rhetoric) after abdominal surgery. Robinson is in tune with ideas that both bring people together and value the needs of the individual. Listen in to hear about her upbringing among musicians, activists and cooks, and also why, when she was 10, this journalist knew that she was the...2020-07-0842 minCutting the CurdCaitlin O'Neill and What's new on the West Coast, a POV and a discussion of whats ahead for cheese retailHost Cara Warren interviews Caitlin O'Neill of Cowgirl Creamery to hear her POV and what's ahead for the cheese retail world.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 es...2020-07-0752 min
Amuse NewsAgave Road Trip Preview with Salvador Chavez, Lou Bank & Chava PeribanToday we feature episode 1 of Agave Road Trip. Agave Road Trip provides gringo bartenders with firsthand knowledge about heritage agave spirits from Mexico, including mezcal, raicilla, bacanora, and destilado de agave. But before we the episode we sit down with hosts Lou Bank and Chava Periban, plus Salvador Chavez of La Luna Mezcal, to talk about the series and La Luna's range of agave spirits. Subscribe to Agave Road Trip wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS) In March, HRN began producing all of our 35 weekly shows from our homes all...2020-07-0434 min
Snacky TunesCasa Vega & GlassioOpened in Sherman Oaks, CA, in 1956 by Rafael Vega, Casa Vega has long been enthroned as an L.A. dining landmark. Over the years, Casa Vega’s esquites, enchiladas, tacos and margaritas have attracted crowds of diners from all over the world, and its dining room has become a well-known celebrity hangout. Rafael’s daughter Christy now oversees daily operations, and she’s determined to keep the doors open for another 60+ years despite the pressures of the coronavirus pandemic. We’re also joined by Irish-Iranian songwriter-producer Sam R. Tinged who performs as Glassio, and brings us new wave / dream pop by w...2020-06-281h 15Cutting the CurdTyromancy: Or, An Attempt To See the Future Of Cheese, and In CheeseContinuing our deep dive into COVID-19 and its impact on the cheese and specialty food industries, we pick up the conversation with Tyler Hawes. Tyler brings two decades of industry experience and scholarship to bear, as we ask him to help us make predictions about what the retail, distribution, and production landscape will look like over the next few months and years.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...2020-06-2347 min
Speaking BroadlyCooking for Freedom: Dominique Crenn"That love, that passion, that authenticity you have within yourself always connects with others." Those are wise words from Dominique Crenn, chef/owner of San Francisco's Atelier Crenn and author of a new book, Rebel Chef: In Search of What Matters. Known as one of the greatest chefs in the world, Crenn's gift is connecting with all humanity through her poetic cooking. It is her philosophy, not technique that brought her to the top. And it's a philosophy that's necessary at this moment of discord, mistrust, and also profound change and opportunity. Listen in to learn what inspired Crenn's...2020-06-2350 min
Snacky TunesBartholomew Jones / CxffeeblackThis episode is all about Bartholomew Jones, a Memphis-based school teacher, hip hop artist, social activist and the founder of Cxffeeblack. With cxffeeblack Bartholomew explores the history of coffee, its deep ties to black culture and its potential for black empowerment. Cxffeeblack also supports and provides opportunities for people of color to create inspiring work. Bartholomew is our musical guest too, and shares some tracks from his recently released album, Cxffeeblack.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...2020-06-211h 16
Amuse NewsSari Kamin on Food Media and CultureSari Kamin, Public Programs Manager at MOFAD, joins the team to talk about shifting an imminent exhibit to the virtual world, how she got her start at HRN, and the evolution of her HRN show, Food Without Borders, which highlights immigrant cuisines in the U.S.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 be...2020-06-1952 minCutting the CurdInterview with Ari WeinsweigAri Weinzweig is one of the two co-founders of Zingerman's. He has also written business books about his unusual business beliefs, including transparency and good pay. He and Diane discuss both the Covid-19 crisis and also the effects of Black Live Matter on his business and views.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...2020-06-1751 min
Amuse NewsTodd Richards on ATL Restaurants, Civil Rights, and Covid-19There's no one better to speak on the current moment in history than our dear friend, Todd Richards. A restaurateur and chef based in Atlanta, Todd has been in the middle of simultaneous earth-shifting events. He talks to the HRN team about his harrowing personal experience with Covid-19, how his restaurants are planning to re-open and recover, and shares his thoughts on Georgia's 2020 primary election and swing state status.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.2020-06-1248 min
Speaking BroadlyThe Value of a Public Culinary Education: Eliza Loehr & Gabby WomackIn a special double interview, listeners will hear how teenage dreams become a reality at Food & Finance High School, the only 4-year public high school culinary program in NYC. Executive Director of the non-profit Food Education Fund that supports culinary-focused high school programs, Eliza Loehr, shares stories of internships, externships and networking opportunities, in addition to discussing the implications of systematic racism on educational institutions. And star student Gabby Womack tells of her growing belief in herself, a confidence gained through her passion and connection to cooking at FFHS.Want to stay up to date on the...2020-06-1148 min
Cutting the CurdSake and Cheese Pairing with Jesse PugachJesse Pugach is the founder of Fifth Taste, a San Francisco-based distributor of artisanal sake. In this episode, host Cara Warren, unwraps the details of pairing Sake and Cheese, and learns the basics of Sake. 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.Cutting the Curd is powered by Simplecast.
2020-06-091h 03
Snacky TunesKat Johnson, HRN’s Communications DirectorIn this special episode, we sit down with Kat Johnson, Heritage Radio Network’s Communications Director, to talk about the current state of HRN, the decision to close the studio and how the community is adapting. She shares some keen insights on both logistic and content shifts, along how the network is helping provide information and entertainment for listeners at home. Also, like many other food focused businesses, HRN needs support in many ways right now, including financial. If you are able to donate, please head to https://heritageradionetwork.org/donate and give what you can.Snacky Tune...2020-03-221h 11
Amuse NewsEpisode 109: GOODBYE 2010sOur guests for the final episode of the decade are Maggie Miller & Randy Miller, the father/daughter duo behind Scottish Kings Gin, and Sarah Gray Miller of Saveur.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.HRN...2019-12-2058 min
Speaking BroadlyThe Business of Marriage: Jen Pelka and Charles BililiesWhat happens when two food industry people meet, fall in love over Michelin starred meals, then come back to earth, launch separate, ambitious restaurant businesses and get married? Listen in to hear Jen Pelka of The Riddler and Charles Bililies of Souvla discuss their romance, finances, egos and opportunities. Plus, learn why Bililies calls BS on being excluded from certain women-only events.Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If yo...2019-12-1843 minCutting the CurdEpisode 405: 2019 End of Year Host ShowHosts Elena Santogade, Diane Stemple and Aaron Foster are all in studio together to reflect on 2019 and make cheese-related bets for 2020. Hijinks ensue...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.Cutting the Curd is power...2019-12-1755 min
Amuse NewsEpisode 108: Saying Grace with Steve PalmerOn this episode Caity and Hannah, along with special guest host, HRN’s Lead Engineer Matt Patterson, sit down with HRN Hall of Fame honoree Steve Palmer. They spoke about Steve’s newly released Memoir, Say Grace: How the Restaurant Business Saved My Life, as well as his work to make the hospitality industry a healthier more sustainable career path. Steve Palmer is the Managing Partner of Indigo Road, a restaurant group with twenty locations in the Southeast. He is also the founder of Ben’s Friends, a food and beverage industry support group offering hope, fellowship, and a pa...2019-12-1641 min
Snacky TunesEpisode 422: Royce Burke Talks with Us about L.A. 2019 at All Day BabyAs 2019 draws to a close, we meet up with our good pal, Chef Royce Burke of Secret Lasagna fame, at one of Los Angeles’ most anticipated restaurants of the year, All Day Baby. We take a look back on the last 12 months and all the ups, the downs, the old, the new and the key players that made L.A.’s dining scene so exciting. In keeping with the themes of reflection and Los Angeles, we pull from our archives the first-ever live music recording we did at the Silver Lake studios of Dangerbird Records. Performing for us that day...2019-12-151h 20
Cutting the CurdEpisode 404: Cheesemaking Elements: Farmland and FeedOn today's episode, host Elena Santogade talks with Margot Brooks of Sugar House Creamery. Farmstead cheesemaking from choosing the right land and location to the production of three delicious cheeses––at Sugar House Creamery their cheesemaking elements are rooted deep in the earth.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 herit...2019-12-1032 min
Speaking BroadlyThe Case for Meat: Heather ThomasonIn light of the onslaught of articles calling for cutting back on meat consumption, host Dana Cowin talks to one of the country's pre-eminent butchers, Philadelphia-based Heather Thomason of Primal Supply Meats about her chosen career. Thomason describes her transition from dancer to designer and finally to butcher in a way that makes this windy path seem inevitable. She also explains the importance of rotational grazing, and how this approach to farming can, in fact, improve the land rather than destroy it the way industrial farming does.Want to stay up to date on the latest Speaking...2019-12-0846 min
Amuse NewsEpisode 106: Boozy Ice Cream with Tamara Keefe and Frank UibleAll the way from St. Louis, we welcome the couple behind Clementine's Naughty and Nice Creamery, Tamara Keefe and Frank Uible! Tamara is the CEO, founder, chief dishwasher and flavor temptress at Clementine’s. You can also hear her on Meat and Three Episode 40 (link: https://heritageradionetwork.org/podcast/ice-cream-scoops-secrets-and-stabilizers/) where we dished on ice cream: scoops, secrets, and stabilizers. Frank Uible is the co-founder of Pi Pizzeria (4 St. Louis locations and 1 in Washington, D.C.), co-founder of Knife & Flag Survival Union (maker of aprons for makers and creators, serving the barbering, tattooing and hospitality communities), and the COO of...2019-11-1449 min
Snacky TunesEpisode 417: The Champion of the SouthWe meet up with Chef Sean Brock at the ArcLight Cinemas Hollywood during the West Coast swing of the tour for his latest cookbook, South: Essential Recipes and New Explorations. For the past 20 years, Sean’s been exploring, archiving and championing the cuisine of the American South. He shares with us his passion for the ingredients, history and distinct cooking techniques of his native home region, and debunks the outdated, monolithic notions of what makes up Southern food. We dip into our archives and revisit a 2016 in-studio performance from Grammy-nominated roots musician Michael Daves. During this visit, Michael, who’s st...2019-11-101h 14
Speaking BroadlyBritish Tea is Sh*t and other lessons: Henrietta LovellMega stars Dave Chang, Rene Redzepi and Richard Hart all rely on her expertise in making dream bespoke tea blends. But more remarkable than her clients are “Tea Lady” Henrietta Lovell's adventures visiting plantations from Fujian to Malawi. Listen in to hear about how Lovell's father's death led her to life-affirming work sourcing tea directly from sustainable growers around the world. And also about her excellent new book, Infused.Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it’s free...2019-11-0645 min
Cutting the CurdEpisode 400: Anne SaxelbyFor our 400th episode (!!) Elena and Diane are in-studio with Anne Saxelby, founder and O.G. host of Cutting the Curd. Reflections, predictions and hijinks ensue!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...2019-11-0446 min
Snacky TunesEpisode 416: Perseverance in Puerto RicoHurricane Maria devastated Puerto Rico in fall 2017. The category 5 storm tore buildings apart and flooded everything, wreaking havoc that the island and its inhabitants are still recovering from today. We connect with celebrated chef and native son, Jose Enrique, at the third annual Culinary Getaway, hosted at Dorado Beach, a Ritz Carlton Reserve. Jose, who despite losing the roof, the windows and the power to his widely acclaimed eponymous restaurant in San Juan during the storm, reopened his doors and continues to be a resolute and active champion of the island’s vibrant culinary community. Back in July 2016, we pl...2019-11-031h 05
Cutting the CurdEpisode 399: Cheese Tariffs: Part 2Tariffs on cheese and specialty products from the EU went into effect on Friday, October 18th. Elena chats with Daniel Schnyder, Director of Imports & Licensing at Emmi Roth and Vice President of the Cheese Importers Association of America, about the final details and how cheese got caught up in the whole aeronautics dispute in the first place.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 sa...2019-10-2845 min
Snacky TunesEpisode 415: Off Menu with LucasLucas Kwan Peterson introduces us to his new Los Angeles Times Food show “Off Menu.” Traversing L.A. with a camera in tow, Lucas meets up with some of the city’s most notable restaurateurs, and gets an in-depth look at their careers, their lives and their cultures. We visit our archives and pull out a performance from Los Angeles-born-and-bred singer-songwriter Billy Uomo. Check out his latest EP, “All Trash No Love.”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 gathe...2019-10-271h 17
Speaking BroadlyThe Story of Black Food Folks: Colleen Vincent & Clay WilliamsHonest, direct, real. Clay Williams and Colleen Vincent of Black Food Folks sit down with Speaking Broadly host Dana Cowin to talk about their collaboration with each other and their powerful relationship with the large, varied and prospering black food community. Tune in to hear their vision for how to change media and embrace the deep and diverse stories of the African diaspora.Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If...2019-10-2743 min
Amuse NewsEpisode 105: All Day, Everyday BKBrooklyn has long been an epicenter of restaurant and bar culture, and that reputation is only expanding. How does the borough's hospitality community push the conversation about good food forward while fulfilling diners' ever-rising expectations? For this special episode of HRN Happy Hour recorded at Industry City, we bring together Nate Adler of Gertie and Claire Sprouse of Hunky Dory to discuss the journeys of opening up their respective restaurants and their visions for the future of Brooklyn's food scene.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of...2019-10-2543 min
Amuse NewsEpisode 104: Cheese and Cider PartyWe're back in the studio for an episode to get you in the spirit of fall celebration! Allison Lacey (Emmi Roth), Dan Pucci (cider guy), and Sarah Flynn (Yellow Magnolia Café) join us to talk about our upcoming 10th Anniversary Gala and New York Cider Week. Plus, we do some on-air cheese and cider tasting and share some pointers on how to build your perfect cheese board and cider collection this fall and winter.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal i...2019-10-2451 min
Cutting the CurdEpisode 398: Book Review: Cheese Boards to Share: How to Create a Stunning Cheese Board for Any Occasion by Lassa SkinnerOn today's book review, Diane interviews cheese industry champion Lassa Skinner. With a new book on cheese boards and Counter Culture production in full-swing, Lassa's cheese plate is full!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 Ma...2019-10-2246 min
Snacky TunesEpisode 414: Live From Now Serving: Kachka’s Bonnie MoralesIt’s a special episode of the show recorded live at Los Angeles’ must-visit culinary bookstore, Now Serving. Our guest is a longtime friend of ours who’s making her first appearance on the Tunes: Bonnie Morales, chef / co-owner of Portland’s renowned Russian restaurant, Kachka. In addition to our interview, check out Bonnie’s cookbook, Kachka: A Return to Russian Cooking, and her Snacky Tunes Chef Music Monday playlist in which she shares her favorite hits from the likes of Alla Pugachova and Yuri Shatunov.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to t...2019-10-2059 min
Speaking BroadlyFrom Cookbook Co-Author to Israeli Cuisine Authority: Adeena SussmanAt the moment of "peak Israeli food" in America, host Dana Cowin interviews one of the great American-born experts on the topic, Adeena Sussman. Sussman's just published cookbook includes delicious recipes inspired by the market of beachy, laid-back Tel Aviv. This book is Sussman's 12th and it’s the first one on her own, after co-authoring books with Chrissy Teigen and more. Listen in for a little gossip and a lot of insight into the making of a cookbook author and culinary authority.Want to stay up to date on the latest Speaking Broadly episodes? To hear mo...2019-10-2043 min
Amuse NewsEpisode 103: Sahadi's Grows in BrooklynThe HRN Happy Hour crew takes the show on the road to the brand new location of Sahadi's Industry City. We're joined by Christine and Pat Whelan, two of the co-owners of Sahadi's, to talk about the long-term success of their family business. With the grocery industry changing faster than ever before, Sahadi's has been keeping Brooklynites in steady supply of their favorite pantry staples and fresh foods.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...2019-10-1839 min
ORIGINS: A Speaker SeriesEpisode 30: Is It Now Or Never For Local Farms?Thanks for joining us tonight for a very important topic –our local farms. Today we learned that a local institution, Trickling Springs Creamery is closing. Two of our farmers from prior ORIGINS events have ceased operations. While it’s all not doom and gloom, I think this highlights the urgency of this conversation about our local farms. What can we do to keep our farms healthy and economically viable? We’re thrilled to welcome our all-star female panelist tonight.Our first panelist is Shelby Kalm, the Campaign Coordinator for Fair Farms, a program convened by Waterkeeper...2019-10-151h 28
Bushwick PodcastImproving the World Through the Lens of FoodBefore each episode of Bushwick Podcast, you hear a message from an organization called Heritage Radio Network, or HRN. Even if that name is new for you, the organization is anything but. HRN has spent the past decade here in the neighborhood making shows like ours possible—while building one of the world’s most unique audio archives from a secret recording studio tucked inside a storage container within Roberta’s Pizza.This week, we sit down with two of the leaders behind HRN to learn more about their work, and their mission to give important new voices...2019-10-1044 min
Amuse NewsEpisode 100: Keepin' it 100 with Jon Troutman of Empathy WinesIt's our 100th episode of HRN Happy Hour and we're celebrating this milestone the best way we know how: with wine! Jon Troutman, the co-founder of Empathy Wines joins to talk about the company's mission, what it's like to collaborate with his partners (Gary Vaynerchuk and Nate Scherotter), and their newest bottle that you can get your hands on. Plus, we share some tantilizing details about our upcoming 10th Anniversary Gala. Get your tickets now at early bird pricing! heritageradionetwork.org/gala.
HRN Happy Hour is powered by Simplecast.
2019-09-191h 03
Amuse NewsEpisode 96: Katie Parla's Next Italian AdventureKatie Parla is a Rome-based food and beverage educator and journalist. Her latest book, Food of the Italian South, details the classic, lost, and disappearing dishes of Molise, Campania, Basilicata, Calabria, and Puglia. For her first appearance on HRN Happy Hour, we talk pizza, Roman tours, her New Jersey roots, and more. Plus, we get the inside scoop on where Katie's next book project is taking her, and it involves some Italian island-hopping....
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...2019-08-0145 min
Speaking BroadlyThe Beatles, Saag, and a Chef-Rock Star from Raleigh: Cheetie KumarChef and rock star Cheetie Kumar embraces duality in every area of her life. Immigrant/American, musician/chef, partner/wife—Cheetie is all these and more. In one Raleigh, NC project, she and her husband, Paul Siler fuse music and food: they run a restaurant, Garland, a music venue, Kings, and a downstairs bar, Neptune’s. On this episode, Kumar shares the seeds of her passions—from singing alone as an immigrant kid in her Bronx living room to cooking as a way to connect with her family’s tragic past in post-partition Pakistan. For Kumar, life is about letting...2019-07-3150 min
Cutting the CurdEpisode 389: Promoting French Cheese Around the World: Charles DuqueCharles Duque is the Managing Director for North America for the French Dairy Board. He travels all throughout the continent, promoting French cheese from Central America to Canada. On today's show, Elena chats with Charles in studio about how his promotional efforts are received in the different countries he focuses on, and the state of cheese enthusiasm throughout this vast region.
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...2019-07-3035 min
Snacky TunesEpisode 404: Old School Burgers & A Song About PizzaChristian Page is the chef / co-owner of one of Los Angeles’ most iconic lunch counters and burger joints, Cassell’s Hamburgers. Originally opened in 1948, Cassell’s rose to wide acclaim before shuttering in 2012. Christian and his partner Jingbo Lou resurrected the brand in late 2014 in the Hotel Normandie--they now have a second location in DTLA--and began once again slinging some of the best burgers and patty melts in the country. We return to Dangerbird Records’ studio in LA, and things get loud and fun with a visit and performance from SGV hardcore band Hungry Ass Youth. Formed in 2007 by best fri...2019-07-281h 13
Amuse NewsEpisode 95: Urvashi Rangan is Our New BFFRecorded live at Slow Food Nations 2019 in Denver! For a special on-the-road episode of HRN Happy Hour, we welcome Urvashi Rangan, the Chief Science Advisor to the Grace Communications Foundation where she works on a wide range of communication and messaging initiatives on sustainable food issues. We talk toxicology, regenerative ag, creative communications strategies (like FoodPrint), and what needs to be done to fix our Land Grant Universities. When this interview is over, you'll be as captivated with Urvashi as we are!
It's HRN's annual summer fund drive, this is when we turn to our listeners and...2019-07-2535 min
Speaking BroadlyA Writer Rethinks Her Future: Julia BainbridgeA fantastic podcast, The Lonely Hour; an upcoming, ground-breaking book on no-alcohol cocktails; a stellar writing career. These three accomplishments tell listeners something about Speaking Broadly guest, Julia Bainbridge. She is, by many measures, a huge success. But she doesn't always feel that way. "The truth is that I'm very much in the middle of it and there are lots of questions in the air. Where do I want to live? What do I want to do professionally? What do I want my relationship to alcohol to be?" Listen in to hear how Julia faces these questions without yet...2019-07-2450 min
Cutting the CurdEpisode 388: Careers in Cheese: Lilith SpencerOn today's show, Elena interviews cheesemaker/creamery worker and photographer at the Cellars at Jasper Hill, Lilith Spencer. Lilith's cheese career started in college. Lilith began mongering at some of the best retail counters in NYC, hit Instagram fame for her artistic cheese board creations, and has landed in Vermont's Northeast Kingdom. Elena and Lilith chat about how to navigate opportunities and interests in the cheese world while also trying to pay the bills.
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...2019-07-2254 min
Speaking BroadlyFrom Intern to CEO of Dave Chang's Empire: Marguerite MariscalAs the first-ever CEO of the culinary brand Momofuku, visionary Dave Chang chose Marguerite Mariscal, a 30 year old woman who started at the company as an intern in 2011. Listen in to hear how Mariscal has helped the brand grow up, embrace change, expand and get ready for the future by fearlessly asking the big question: Why? Plus, learn about Mariscal's upbringing as the great grand daughter of Louis Zabar, founder of the retail food empire Zabar's on Manhattan's Upper West Side.
It's HRN's annual summer fund drive, this is when we turn to our listeners and ask...2019-07-1755 min
Cutting the CurdEpisode 387: Book Review: Italian TableOn a continued Italian kick, Diane interviews author and food tour operator Elizabeth Minchilli about her new cookbook, The Italian Table.
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...2019-07-1532 min
Amuse NewsEpisode 94: Beverages Bonanza and Blake from AustinToday's show features beverage pros from Kent Falls Brewing (Barry Labendz), Neversink Spirits (Yoni Rabino and Noah Braunstein), and Guayaki (David Karr). Plus the show kicks off with a surprise guest and new friend of HRN – Blake from Austin, Texas! It's a wild and wonderful episode of HRN Happy Hour!
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 fo...2019-07-1155 min
Speaking BroadlyTaking Charge in the Shadow of #MeToo: Melissa Rodriguez"Executive chef Melissa Rodriguez talks in depth for the first time about what it feels like to work under the shadow of a parent company rocked by sexual assault and misconduct charges. Rodriguez is chef at Del Posto, which was founded by now-disgraced Mario Batali and his partner Joe Bastianich. Listen in to hear why Rodriguez stayed even after the allegations, how she manages her team now, and what she's learned about herself as a person and as a cook after 13 years.
Want to stay up to date on the latest Speaking Broadly episodes? To hear more...2019-07-1053 min
Cutting the CurdEpisode 386: Cider & Cheese, Friends IndeedPairing wine and cheese is so classic, it's become a cliche. Craft beer has enjoyed an upswell of interest lately, and with that it's also been the focus of a lot of pairing opinions. But one of our favorite pairing partners - cider - hasn't gotten its proper due. Today, Jeff Russell - cider fanatic and sales director for Vermont's Eden Cider - joins us to talk about the state of the cider nation, tips for pairing, and how cheese and cider might not be such strange bedfellows.
It's HRN's annual summer fund drive, this is when...2019-07-0841 min
Snacky TunesEpisode 403: Staying HungryIn 2015, Chef Rene Redzepi made the surprise announcement that he was shuttering his venerated Copenhagen restaurant Noma to search for new inspirations in hopes of finding reinvention. He reopened in 2018, but only after years of hopscotching the globe--Australia, Japan, Mexico and more--learning new tricks and running dining pop-ups. Acclaimed food and drinks scribe Jeff Gordinier, whose own life coincidentally was at a crossroads, tagged along and chronicled this four-year quest in the brand new book, Hungry. The book chronicles both men’s journeys of self-discovery and evolution. In addition to his work as a journalist, Jeff has a deep knowl...2019-07-071h 16
Cutting the CurdEpisode 385: Live from the Dairy Farmers of Wisconsin booth at the 2019 Summer Fancy Food ShowElena taped today's episode at the Dairy Farmers of Wisconsin Booth at the Summer Fancy Food Show. Today's episode features shorter interviews with ten different cheesemakers, all from Wisconsin and all making unique products! From the science behind cheese spread texture to the benefits of using a bio digester, these mini-interviews are full of interesting details and endearing Wisconsin accents.
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...2019-07-0140 min
Amuse NewsEpisode 93: Negroni Week, Stonewall 50, and a Very Important BirthdaySpecial guests John deBary, Michael Remaley, and Lynnette Marrero! The team behind the Restaurant Workers Community Foundation are back on HRN Happy Hour to celebrate Negroni Week – A Drink for your Cause and observe the 50th Anniversary of the Stonewall Riots. Plus, it's a very special birthday celebration for Michael!
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 fo...2019-06-2748 min
Speaking BroadlyInsights from Blindness: Kim AlterKim Alter’s tasting menus at Nightbird in San Francisco’s Hayes Valley tell compelling stories, like the opening “Insight” menu that was all white until the last course, when there was a burst of color. That menu reflects the journey her mother took from descending into blindness—and seeing only blurry outlines of colors—to having an experimental surgery that allowed her to see again. Thus the bright dessert. Listen in to this episode to hear how Alter has shaped her restaurant and her team to bring nuanced flavors and emotions to the table.
It's HRN's annual summe...2019-06-2647 min
Cutting the CurdEpisode 384: Bruno Gritti of Quattro Portoni and Paola Calciolari of Le TamericiThe Summer Fancy Food Show is happening this week in New York City and that means cheesemakers and specialty food producers are in town in a big way. Our guests today are in town from Italy: Bruno Gritti of Quattro Portoni and Paola Calciolari of Le Tamerici chat with Elena about their products and what's ahead for them during their trip to the states.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...2019-06-2448 min
Snacky TunesEpisode 401: The Rosé Lifestyle FestivalDerek van Bakergem stops by to talk about this year’s Pinknic music, food and wine festival. Started in 2016 by Derek and co-founder Pierrick Bouquet, Pinknic is quickly becoming a New York City summer tradition, welcoming thousands to enjoy rosé and dance the day away. This year’s festival is July 19 and 20 on Randall’s Island Park, and features headliners Mark Ronson and Chromeo. We pull an in-studio performance from the archives, and reach back to May 2012 to revisit our time with Wilmington, DE, indie rockers The Spinto Band. In addition to playing songs from their new album Shy Pursuit...2019-06-231h 00
Amuse NewsEpisode 92: Vallery Lomas and Sarah Weiner"Today we welcome two women in food who are big inspirations to us!
Vallery Lomas won ABC’s “Great American Baking Show,"" but the season never aired due to unfortunate circumstances far beyond her control. She remains undettered, and has been growing her baking presence online and through TV appearances. She also recently penned a moving tribute to the late Leah Chase.
Sarah Weiner is the ED of The Good Food Foundation. She has worked side by side with the sustainable food movement’s founders and visionaries across the globe. She joins us to talk abotu...2019-06-2053 min
Cutting the CurdEpisode 383: Cheesemaking Elements: AffinageIn our third Cheesemaking Elements episode of the year, Elena visits Crown Finish Caves, Brooklyn-based Affineur, to focus on the final steps in the cheesemaking process: maturing, packaging and distributing the cheese. Elena chats with Crown Finish Cave Manager Ethan Partyka and Sales Director Caroline Hesse.
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...2019-06-1836 min
Snacky TunesEpisode 400: The Poetry of Life with Dominique CrennIt’s our 400th episode. Wow. Thank you to everyone, and especially to our families and the folks at Heritage Radio for all the support over the years. Cheers!
In this special episode of Snacky Tunes we’re in the Caribbean at the 11th annual Cayman Cookout at the Ritz-Carlton, Grand Cayman. Our guest is the indomitable, legendary, inspiring three-Michelin-star chef, Dominique Crenn. Dominique grew up in France, but blazed her trail in San Francisco with her acclaimed restaurants Atelier Crenn and Petit Crenn. We went all the way back to ST episode #26 for one of our most...2019-06-161h 15
Cutting the CurdEpisode 382: Book Review: OsteriaOn today's show Diane interviews writer Natalie Danford. Natalie was the translator for Slow Food's Osteria: 1,000 Generous and Simple Recipes from Italy's Best Local Restaurants.
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...2019-06-1041 min
Amuse NewsEpisode 91: Georgia Grown Chef TakeoverWe're joined by four chefs from the Peach State to talk about Georgia Grown produce! Holly Chute, Savannah Sasser, Julio Delgado, Greg Litman get cozy with the HRN Happy Hour team to discuss the Atlanta culinary scene and why locally grown produce and locally made products are are the forefront of the work they do.
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...2019-06-0655 min
Keep It Quirky podcastOn Being Career Amorphous, with Michael Harlan TurkellMichael Harlan Turkell is the author of the travelogue cookbook "Acid Trip." He has also co-written and photographed many cookbooks, most recently "The Offal Good Cookbook" (with chef and coauthor Chris Cosentino). He is an adjunct professor at New York University, teaching food photography AND he puts on Japanese sumo-inspired events called SUMO STEW. As if that's not a full enough plate, he’s also a podcaster with Food Seen, Modernist Breadcrumbs (both on Heritage Radio Network) and Food 52’s Burnt Toast. He says he’s not a renaissance man, though I would beg to dif...2019-04-1000 min
ORIGINS: A Speaker SeriesEpisode 29: Building a Healthy Food Retail Environment: Strategies to Improve Food InsecurityFood insecurity refers to USDA’s measure of lack of access, at times, to enough food for an active, healthy life for all household members and limited or uncertain availability of nutritionally adequate foods. Food-insecure households are not necessarily food insecure all the time. Food insecurity may reflect a household’s need to make trade-offs between important basic needs, such as housing or medical bills, and purchasing nutritionally adequate foods. According to Feeding America’s Map the Meal Map, 22.2% of Baltimore City residents and 12. 4% of Washington DC residents are food insecure. There are programmatic/retail and policy food insecurity soluti...2019-03-281h 13
ORIGINS: A Speaker SeriesEpisode 28: Medical MarijuanaThis episode of ORIGINS features three representatives from the Evermore Cannabis Company located in Baltimore, Maryland. Medical marijuana was legalized in Maryland in 2014 and has been available to the public since December of 2017. This is a discussion of the nascent industry in the state. Our panelists are:
Gary Nusinov. Gary is an accomplished horticulturalist and expert with the hands on knowledge required to successfully cultivate cannabis for consistent quality and results in a well-regulated atmosphere. He has been consistently growing and consulting for 23 years and wants to contribute to updated standards and practices in this well regulated...2019-01-101h 19
Amuse NewsEpisode 68: Winter in the Garden PreviewChef Morgan Jarrett of Yellow Magnolia Café joins us on Happy Hour to talk about our second annual fundraising gala: Winter in the Garden II. Taking place on Monday, December 3rd, the event includes a lineup of our favorite chefs, bartenders, brewers, winemakers, and more. Morgan has an extra special dish in mind for this year's fête! Tickets are available now at heritageradionetwork.org/gala.
HRN Happy Hour is powered by Simplecast.
2018-11-1638 min
Fresh PickingsEpisode 3: Paleo Baking FlourWhat is "paleo?" The Paleolithic diet is a nutritional program based on foods available to humans living in that era. In 2012, the Academy of Nutrition and Dietetics described paleo as one of the "latest trends" in diets. And in 2013 it was Google's most searched weight-loss method.
Of the estimated 80 billion people who have ever lived out a life span on Earth, more than 90% of them have foraged for all of their food. In other words, foraging and paleo go hand-in-hand. To learn more about it, Kat is joined by Cathy Erway, host of Eat Your Words, who...2017-06-1911 min
Fresh PickingsEpisode 2: Organic FarroFarro is an ancient grain with an impressive pedigree clouded by tenuous designations and contradictory classifications. But at the end of the day it’s a delicious, versatile, and relatively accommodating grain.
In this episode of Fresh Pickings, host Kat Johnson sets out to clear up some of the confusion and understand this grain a little better. Did you know ancient grains are also known as heritage grains? Here at Heritage Radio Network, that word holds a lot of meaning for us. So, to talk about what Heritage means, Kat sits down Patrick Martins, founder of Heritage Fo...2017-06-1209 min
Let's Get RealEpisode 164: Color Me Freaked Out...There’s nothing left to say. I’ve read every editorial, every FaceBook post, every HuffPo screaming front page rant. I’m done. I’m done with the election, and I’m done even discussing it, or him. He who shall not be named. I had been calling him the apricot barbarian, but you know what? I love apricots, they’re delicious and pretty and when they’re ripe, they smell how I imagine Eden might have smelled, if Eden had been a real place and not just a setting for a fairy tale. Apricots are an incredible fruit, and they don’t...2016-10-1131 min
Let's Get RealEpisode 163: Scary Clowns, Apricot-Faced Barbarians, and Gluten; Who Ya Gonna Call?We're all really, really scared these days. Scared for the future, scared for the planet (well, some of us), scared of scary scaring clowns scaring kids, scared of scary clowns pretending to be legit candidates...OMG, so much scariness! And it's not even Halloween yet!
But even worse than all that scary stuff...is GLUTEN! Oh no, GLUTEN! The big scary monster lurking in all our most delicious foods, like bread!
Well, you all know how I feel about this, that unless you are straight-up legit diagnosed with Celiac disease, get over yourself and your...2016-10-0439 min
Let's Get RealEpisode 162: Let's Get Real...And Sharp. And Blunt!It's special guest day here in the Foodiness Fallout Shelter! My new, once-in-a-while co-host, Emily Peterson, has taken time out from her busy life of cheffing, motherhood, chicken raising and occasional taxidermy to join us down here. You may know Emily from her HRN show, Sharp and Hot, but today we're doing a mini-series within my show, called Sharp and Blunt. Guess who's Blunt? Ha.
We have lots of stuff in common and lots of similar food issues, so we're gonna kinda free-form it today, and, like on Bravo, watch what happens! Or I guess in this...2016-09-2740 min
Let's Get RealEpisode 160: Welcome back to the Fallout Shelter, now climate controlled by Foodiness!Today, on the season premiere of Let's Get Real!!!
Ok, so a couple of changes are afoot here in the Foodiness Fallout Shelter. Well, no, actually the shelter is the same, I barely touched the place over the summer. It looks really great, and the biomass fuel HVAC system I built last winter is working great, too. Biomass is awesome, you guys know about biomass right? It’s using stuff like agricultural waste products to create energy? Like threshed wheat stalks and orange peels and broccoli stems because people are too stupid to eat them and shit li...2016-09-1330 min
Let's Get RealEpisode 159: Cod Worms and Devil Dogs – extended editionToday, on Let's Get Real...
It's the extended live version of "Cod Worms and Devil Dogs"!
Can't remember what that is? It's the live theater piece I did back in March. This is the extended version, that I performed on Saturday.
I worked so hard on this as a live show, that I'm not ready to put it to bed yet. So all you lucky listeners get to hear it today, instead of a regular episode.
Live at 1:00 p.m. on www.heritageradionetwork.org as always, and later on letsgetrealshow.com...2016-06-2129 min
THE FOOD SEENEpisode 261: Linda Pugliese, Handmade Pasta Photographer
On today’s episode of THE FOOD SEEN, Linda Pugliese grew up in Annapolis, Maryland, surrounded by sailboats, shorelines, and crabs smothered in Old Bay seasoning. Though her last name is from the Puglia region of Italy, Linda hadn’t returned until later in life, reconnecting with a family that welcomed her with love and pasta. Infatuation is almost too weak a word for how intrigued, and enamored, Linda was by the different shapes and methods of handmade pasta. Linda watch videos of grandmas on YouTube making cavatelli, a small shell of sorts, though her homemade version is m...2015-12-0238 min
Radio Cherry BombeHow To Bake A Pie And Build An Indie BusinessEmily Elsen was born and raised in the rural farm town of Hecla, South Dakota. Her mother and her mother’s sisters owned the popular Calico Kitchen restaurant for which their Grandmother Liz made all the pies. In 2010, Emily and her sister Melissa founded Four & Twenty Blackbirds, the cult pie shop in Gowanus, Brooklyn. Four & Twenty Blackbirds has been featured in a variety of food media including the Food Network and the Cooking Channel, in the New York Times, Martha Stewart Living, and New York Magazine. Additionally, Emily is a co‐founder of the non‐profit art and design studio...2015-11-1950 min
Radio Cherry BombeMadhur JaffreyRegarded by many as the world authority on Indian food, Madhur Jaffrey is an award-winning actress and bestselling cookbook author. Her first book, “An Invitation to Indian Cookery,” was published in 1973 and her series for BBC television, “Madhur Jaffrey’s Indian Cookery,” made her a household name.
She has appeared in over 20 films, including Merchant Ivory’s “Heat and Dust,” and written more than 20 books, including ”Madhur Jaffrey’s Ultimate Curry Bible” and “Curry Easy.” Her newest book is “Vegetarian India.”
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Radio Cherry Bombe“Burnt” with Dominique CrennDominique Crenn was raised in France and trained in top kitchens around the world. She opened her acclaimed restaurant, Atelier Crenn, in San Francisco in 2001, where she transforms her experiences living in France, California, and Asia into culinary art. Named “Chef of the Year” by Eater in 2012, Dominique makes frequent media appearances, including Today, Top Chef, and Iron Chef America. She is also the first female chef to have been awarded two Michelin stars. Dominique recently released her debut cookbook, Metamorphosis of Taste, which shares with readers her poetic recipes, signature creative plating, and stunning photographs.
Nicole Herf...2015-11-0548 min
A Taste of the PastEpisode 217: Nordic CuisineFrom smoked arctic char, meatball stew and savory puffed pancakes to Swedish almond wreaths, cardamom braids and whipped berry pudding, tune in as _ A Taste of the Past _ goes Nordic with Darra Goldstein. Illustrating the glorious and diverse flavors of classic Nordic cooking, Darra’s recipes in the new book “Fire + Ice” have been tailored for home cooks of all abilities. As the foremost American authority on this region, she offers readers an opportunity to discover the history, lore, and rich culinary traditions of Denmark, Finland, Norway, and Sweden with deeply personal essays about each country, as well as inform...2015-11-0539 min
Eat Your Words Presents: Saved by the BelliniEpisode 244: Pawpaw: America’s Forgotten FruitThe largest edible fruit native to the United States tastes like a cross between a banana and a mango… any guesses? This week on Eat Your Words , host Cathy Erway is on the line with Andrew Moore discussing the pawpaw. Author of “Pawpaw: In Search of America’s Forgotten Fruit,” Andrew explains that the fruit actually grows wild in twenty-six states, gracing Eastern forests each fall with sweet-smelling, tropical-flavored abundance. Historically, it fed and sustained Native Americans and European explorers, presidents, and enslaved African Americans, inspiring folk songs, poetry, and scores of place names from Georgia to Illinois. Its trees are an...2015-11-0129 min
A Taste of the PastEpisode 216: Frederick Douglass Opie on Zora Neale HurstonZora Neale Hurston is one of the most notable authors of the Harlem Renaissance. Her extensive ethnographic research on African American foodways throughout the state of Florida remains a critical historic resource to this day. Her work provides insight into meals such as pickled pig’s feet and their rise in the southern African American community as a staple, as well as many home remedies like parched rice and bay leaves for an upset stomach and recipes to cure “loss of mind.” From Floridian fried turtle to chicken pancakes, author Frederick Douglass Opie explores the lingering impact of Hurston’s work a...2015-10-2933 min
Radio Cherry BombeYotam Ottolenghi, Nopi Restaurant, and Taco TalkJordana Rothman is the co-author of the new book Tacos: Recipes + Provocations with Chef Alex Stupak of New York’s Empellón restaurants. She was the food and drink editor of Time Out New York for six years. Rothman is a frequent contributor to print and digital publications such as Food & Wine, Bon Appétit, New York Magazine, Cherry Bombe, MadFeed, and Conde Nast Traveler. Rothman also once challenged competitive eater Takeru Kobayashi to a hot dog eating contest. She lost.
Yotam Ottolenghi is the vegetable champion, author of the much loved cookbooks Plenty and Plenty More...2015-10-2253 min
A Taste of the PastEpisode 215: What America Ate Project – Food of the Great DepressionIn an effort to preserve a period of America’s culinary history the National Endowment for the Humanities has funded the What America Ate Project to create an innovative website and online archive of culinary sources from the Great Depression. Materials include the far-flung papers of the WPA America Eats program, a collection of rare community cookbooks, and hundreds of food marketing and advertising materials from the 1930s.
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A Taste of the PastEpisode 214: 100 Years of Pyrex: How it Changed the Way America CooksLook in your kitchen cabinet, there’s no doubt a Pyrex dish in there somewhere, whether it be a glass pie plate or the ubiquitous glass measuring cup with the red incremental markings. This year marks the 100th anniversary of Pyrex, and Linda Pelaccio is celebrating on today’s episode of _ A Taste of the Past _ with guest Regan Brumagen of the Rakow Research Library at the Corning Museum of Glass. As one of the curators of the “America’s Favorite Dish: Celebrating a Century of Pyrex” exhibit, Regan and Linda engage in a fascinating conversation from all things measuring cup...2015-10-1535 min
THE FOOD SEENEpisode 254: Food Gift Love with Maggie BattistaOn today’s episode of _ THE FOOD SEEN _, Maggie Battista of Eat Boutique shares more than 100 recipes to make, wrap, and share, in her book Food Gift Love. Launched as a blog in 2007, Eat Boutique has curated edible gift boxes comprised of small batch artisan goods from her homebase of New England and beyond, like Lark Fine Foods cookies in Essex MA, Didi Davis’s Rose Sugar from Salt Traders in Ipswich MA, Big Picture Farm goat milk caramels from VT, Preserved Lemon Syrup from Brooklyn’s Morris Kitchen, Quin Candy, and Sqirl jams. Maggie now gives you the abilit...2015-10-1331 min
Radio Cherry BombeBeauty From Within: Bobbi Brown and the Hemsley SistersBobbi Brown is the founder and chief creative officer of Bobbi Brown Cosmetics. Bobbi first arrived on the beauty scene in 1991 with the launch of Bobbi Brown Essentials, and changed the face of makeup with 10 brown-based lipstick shades created to fill a void in the market of simple and flattering makeup. Bobbi’s philosophy was simple: “Women want to look and feel like themselves, only prettier and more confident.” Today, Bobbi Brown Cosmetics is a global color cosmetics, fragrance and skincare brand with a presence in more than 65 countries and 50 free-standing stores. She is also editor-in-chief of Yahoo...2015-10-0853 min
A Taste of the PastEpisode 213: What’s in a Name: Chinese DishesTake a trip to the Far East long ago as host Linda Pelaccio welcomes Kian Lam Kho to the studio for a brand new episode of A Taste of the Past. Kian shares descriptive details on what banquets were like in China more than three-thousand years ago and how traditional Chinese cuisine was shaped by the worldly trading routes. Through much culinary detective work, Kian goes on to share tantalizing facts about ancient dishes and cooking techniques used before discussing a special visit to the country that no doubt influenced his new book, “Phoenix Claws and Jade Trees.” Tune in for a...2015-10-0831 min
Radio Cherry BombeKelis, Nomiku, and Guittard Chocolate: From Sweets to Silicon ValleyLisa Q. Fetterman is a cofounder and CEO of Nomiku, the at-home sous-vide machine. She was recently named Forbes and Zagat 30 Under 30. Lisa’s culinary sensibilities were honed at the best restaurants in the world like Babbo, Jean Georges, and Saison. She has a writing and editing background with a BA in Journalism from the NYU Arthur L. Carter of Journalism and worked for the Hearst Corporation in their digital media department.
Born and raised in Harlem, Kelis Rogers, better known by just her first name, came to prominence singing the hook of Ol’ Dirty Bastard’s hit “...2015-10-0149 min
Radio Cherry BombeDarra Goldstein & Amanda FreitagDarra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian at Williams College and Founding Editor of Gastronomica: The Journal of Food and Culture. She has published widely on literature, culture, art, and cuisine and has organized several exhibitions, including Feeding Desire: Design and the Tools of the Table, 1500-2005, at the Cooper-Hewitt, National Design Museum. She is also the author of A Taste of Russia, The Georgian Feast, The Winter Vegetarian, and Baking Boot Camp at the CIA. Darra’s new book, Fire + Ice: Classic Nordic Cooking, was just released by Ten Speed Press.
...2015-09-2447 min
THE FOOD SEENEpisode 238: Andrew Scrivani, New York Times food photographerToday’s episode of THE FOOD SEEN marks 5 YEARS on HeritageRadioNetwork.org. It only makes sense to return to where it all began. Hear New York Times food photographer Andrew Scrivani on our first show ever:
http://www.heritageradionetwork.org/episodes/786-The-Food-Seen-Episode-1-Quentin-Bacon-Francesco-Tonelli-Andrew-Scrivani
Now we have Scrivani revisit, with an update about the current state of food photography. Tips on light, styling, props, how to photograph your own dish, what gear is worth investing in, how to find your own style, and what are the most challenging foods and cooking situations to capture, and why mo...2015-05-2633 min
The Main CourseEpisode 199: The Big 199!This week on The Main Course, Patrick Martins celebrates his 199th episode with some of his favorite guests and favorite HeritageRadioNetwork.org memories. Hear from HeritageRadioNetwork.org’s team, including Erin Fairbanks, Jack Inslee, and Joe Galarraga! Catherine Greeley of Heritage Foods USA also makes a guest appearance, along with some of Patrick’s favorite guests and co-hosts from the past. Tune in to hear from the likes of Sam Edwards (Edwards VA Ham), Katy Keiffer (What Doesn’t Kill You), Mike Edison (Arts & Seizures), Phillip Gilmour (Momo Sushi Shack), Larry Bokal (Cannonball Express), and Liz Clarke (Bubby’s)! This pro...2013-12-1659 min
Let's Get RealEpisode 48: Christopher Howell of Cain Vineyard & WineryHow does “foodiness” relate to wine? Friend of the show and sponsor of the network, Christopher Howell of Cain Vineyard & Winery in Napa Valley joins Erica Wides for this week’s episode of “Let’s Get Real”. Learn what goes into making “real” wine – from fermentation to “organic” or “biodynamic” grapes and everything in between. Chris and Erica discuss scale of production, ingredient labeling, regulation, and authenticity as they relate to wine – and dispel many common myths. Get real about what’s in your glass on this week’s episode of Let’s Get Real! This program has been sponsored by HeritageRadioNetwork...2012-11-1434 min