Heritage Radio Network On Tour

As former Editor-In-Chief of Food & Wine for the better part of two decades plus, Dana Cowin, HRN host of Speaking Broadly reflects on the growth of the festival as well as the players and nuances behind the scenes that create the biggest impact. As evident in her podcast, the passion for storytelling didn’t end with her tenure, only reigniting her curiosity in the uniqueness of individual life paths and for the deeper, soul- fueling connection between food, nature and beyond. HRN on Tour is powered by Simplecast.

Jennifer Bushman, Co-Founder of Fed by Blue talks “All Things Food” at SXSW 2023, which was held at Huston-Tillotson University, and included programming spanning 50+ luminary speakers and two food viewings, including the film “Food2050" as well as a sneak peek at docuseries “Hope in the Water”, co-produced by Andrew Zimmern and David E. Kelly. The docuseries explores the abundance of innovative opportunities to restore our world’s oceans while responsibly producing food. HRN on Tour is powered by Simplecast.

Heritage Radio Network’s Nora Peachin is traveling the world for one year in search of communities organizing to make our food systems more equitable, and she’s bringing you along with her. In the first episode of the series, Nora visits Italy to learn about the right to food and food charity. Further Reading: See the complete United Nations Right to Food Team’s voluntary guidelines here. To learn more about Community Food Centers Canada, visit their website or check out The Stop: How the Fight for Good Food Transformed a Community and Inspired a Movement, a book by Nick Saul and Andrea Curtis, his wife. Here you can read about the Milan Urban Food Policy Pact, Milan’s Food Policy office, and Caritas Italiana. Other texts that have greatly informed this episode include Janet Poppendieck’s Sweet Charity?: Emergency Food and the End of Entitlement, Graham Riches and Tiina Silvasti’s First World Hunger Revisited: Food Charity or the Right to Food, Andrew Fisher’s Big Hunger: The Unholy Alliance between Corporate America and Anti-Hunger Groups, and Molly Anderson’s research on food justice and the right to food. Nora’s research is funded through a grant from the Thomas J. Watson Foundation. The Watson Foundation offers one-year independent research fellowships for graduating college seniors. HRN on Tour is powered by Simplecast.

Chef Meherwan Irani, fresh off his team's James Beard Foundation Outstanding Restaurant win talks with Christine Sykes Lowe about Chai Pani Restaurant Group, the Spicewalla brand and passion for igniting discussion and thought around orgins, ethnicity and Southern food. HRN On Tour is powered by Simplecast.

The history behind the science and innovation of Chef Miyoko Schinner’s Sonoma, CA based artisanal vegan creamery- on a mission to revolutionize the dairy industry. HRN On Tour is powered by Simplecast.

Cybille St. Aude-Tate, Omar Tate, Valerie Erwin, Monica O’Connell come together to talk about an event they collaborated on titled Exploring Black Spirituality Through Food. It was a relaxed, love-filled dinner examining the intersections and histories of Black spirituality and religion as they relate to food. They talk about the art, dishes, stories, and symbolism that made the event evocative. Chef and artist Omar Tate and chef and author Cybille St. Aude-Tate co-founded Honeysuckle Projects, a multifaceted food company that focuses on the nuanced cultures and cuisines of the Black diaspora. Valerie Erwin is a longtime Philadelphia chef and social justice activist who, for 12 years, owned the critically acclaimed Geechee Girl Rice Cafe. She now serves on the board of C-CAP, a culinary scholarship program for high school students, and on the board of the Philadelphia Interfaith Hospitality Network, an anti-homelessness organization. Monica Hairston O’Connell is a journeyer, baker, writer, and death doula. She is interested in using food (and cake in particular) as a way to remember forward ideas about ceremony, ritual, care (work), hospitality, Black joy, nostalgia, death and grief, and culturally-informed definitions of “seasonal,” “local,” and “sustainable.” HRN On Tour is powered by Simplecast.

Weston Hoard joins The Grape Nation's Sam Benrubi to talk all about importing, education, and the preservation of great traditions. He spent four years living in Piedmont and working for the renowned Barolo winery Paolo Scavino. The opportunity to work alongside the Scavinos in the vineyards and the cellar contributed profoundly to his understanding of wine production in the heart of Piedmont. Evolving in his role with Scavino, Weston became the liaison between the winery and their importers in the United States, Asia, and Scandinavia. Upon his return to the United States in 2011, Weston channeled his experience in Italy into a new solo project called The Piedmont Guy. The sole charge of this niche importing company is bringing the great wines of Piedmont to the United States. In so doing, The Piedmont Guy opens the American market to the great producers of Piedmont, both acclaimed and undiscovered. HRN On Tour is powered by Simplecast.

COVID-19 has dramatically changed consumer shopping behavior and the expectations for grocery store services and protocols. During this LIVE panel we discussed the Future of Retail with industry experts from IRI, The Counter Newsroom, ButcherBox, Plum Market, andShook Kelley, Inc.With such rapid innovation and new services offered, hear what is working—and what’s not. To watch the interview, click here. Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN on Tour by becoming a member! HRN on Tour is Powered by Simplecast.

Husband and wife duo, Ben and Kate Towill, sat down with Jenny Goodman, co-host of Opening Soon. The Towills are the creative force behind the Charleston design firm, Basic Projects and a beautiful restaurant called Basic Kitchen. They discuss collaboration, design, and the importance of a strong team in building a successful restaurant. HRN On Tour is powered by Simplecast.

Recorded live at Brooklyn Botanic Garden during Plant-O-Rama: Tree Jazz by Bill Logan. Planting trees is one of the best ways to mitigate climate change, but we need to stop treating trees as furniture and decoration and think about them as living beings (whos) rather than things (whats). HRN On Tour is powered by Simplecast.

In this episode, Katy Keiffer sat down with Caitlin Arnold who is the National Chapter Manager at the Young Farmers Coalition. They spoke about the work that the Coalition does to empower farmers and connect them with useful resources to strengthen their businesses and ease the burden that Student Loan debt can have on the new generation of American farmers. The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community. HRN On Tour is powered by Simplecast.

Patrick Martins and Emily Pearson traveled to the Carolina Meat Conference hosted by NC Choices in Charlotte, North Carolina on October 7, 2019 for a live recording of The Main Course OG. Guests for The Weekly Grill include: Donna Moore, CEO Piedmont Custom Meats; Greg Collier, Owner of The Yolk Cafe and Executive Chef at Loft & Cellar; Jeremiah Jones, President of the NC Natural Hog Growers Association; Sam Suchoff, Owner of Lady Edison Meats & The Pig Restaurant; and Steven Goff, Executive Chef/Co-Owner AUX Bar and Blind Pig. Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala. The Main Course O.G. is powered by Simplecast.

In 2017, Megan Sanchez grew her successful Portland torta truck into a brick and mortar restaurant. Combining the Mexican flavors and Egyptian hospitality of her heritage, her inviting and carefully curated restaurant, Güero is a Portland destination for delicious Mexican sandwiches or tortas. She spoke with HRN’s Hannah Fordin about creating the perfect dining atmosphere, curating rainy lunchtime playlists, scaling up her business, and bringing mezze style dining to Mexican cuisine. HRN On Tour is powered by Simplecast.

HRN’s Caity Moseman Wadler was lucky enough to sit down with Krista Roberts, the director of Slow Food Denver; Kristen Essig, the Chef and owner of NOLA’s Coquette; and Alice Waters, the Chef, author, food activist, and owner of Berkeley California’s Chez Panisse. Together, they discussed the value that Slow Food Nations presents, confronting the climate crisis with food and how we can combat our fast food culture in schools, restaurants and at home. HRN On Tour is powered by Simplecast.

Alon Shaya is the co-founder (along with his wife, Emily) of Pomegranate Hospitality, the restaurant Saba, located in New Orleans, and Denver’s Safta. He’s also the Author of Shaya: An Odyssey of Food, My Journey Back to Israel. Alon sat down with HRN’s Kat Johnson to discuss his book, his restaurants, the impact of his mentor and high school home-ec teacher, why leaving the Besh Restaurant Group was really a blessing, and the food that excites him right now. Plus Alon shares some of the things he’s been cooking at home on the Big Green Egg. HRN On Tour is powered by Simplecast.

Naomi Mobed is a banker by training but today she creates delightful chutneys and complex preserves. She sat down with Ethan Frisch to chat about her ingredients and flavors, starting the company on a dare, fighting back against the ‘ethnic’ classification and the value of taking it slow when it comes to releasing products. Heritage Radio Network On Tour is powered by Simplecast.

Welcome to Cheeselandia! You won't find this special place on any map, but the spirit is based on the tenacity, ingenuity, and creativity of Wisconsin's cheese industry. For one night only, Cheeselandia popped up in Brooklyn, bringing together cheesemakers, cheesemongers, and enthusiasts to enjoy a magnificent collection of Wisconsin's finest cheeses, partake in guided pairings, and style their own cheeseboards for that instagrammable moment. Elena Santogade, host of Cutting the Curd on HRN, and Caity Moseman Wadler, HRN's Executive Director sat down with some of the evening's guests and the team that brought Cheeselandia to life for this special episode. Guests include Jillian Loyas and Lisa Griffin (Cheeselandia Mongers), Lauren Dykes (Shuman Cheese), Gino Church (Brains on Fire), Suzanne Fanning (Wisconsin Cheese), Lauren Mosness (ABC Beer Company), and Marissa Mullen (@thatcheeseplate). HRN On Tour is powered by Simplecast.

Ever wonder how scientists analyze the microbiome of human and animal guts, or of sourdough starters and other cultured foods? We take a deep dive into the purpose and methods of microbial ecology with Dr. Erin McKenny following her keynote presentation. Whether or not you’re a trained scientist, you’ll learn some fascinating details about human and microbial cultures from this discussion, and if you have a super sniffer, you may be inspired to become a ‘sourdough sommelier.’ Dr. Erin McKenney studies how microbial communities form over time and how they adapt to their environments. Over the past 8 years she has collected fecal samples from over 140 animals belonging to 15 species housed at 4 different zoos, to investigate the effects of host diet and lineage. More recently, she has expanded her research to sourdough and other fermented foods. Microbial cultures lie at the heart of human cultures, and fermented foods provide accessible systems for studying microbiology and nutrition without formal laboratory equipment. By combining citizen science and global collaborations, Erin brings research into the classroom to empower students of all ages. HRN On Tour is powered by Simplecast.

On this episode of Heritage on Tour, host Dana Cowin brings us to Kokura, on the island of Kyushu in southern Japan. Drawn by one chef and his intimate connection to the land and sea (within ten miles of his restaurant), Cowin gets a memorable taste of spring at restaurant Sato and talks through her favorite dishes with translator Shima Pezeu. Number one by far: blowfish tails, deep fried and served like Kentucky Fried Chicken. In last place: blowfish sperm sacks, sticky, milky white and hard to handle. Listen in for a tantalizing trip through mountain vegetables, live fish and more. Heritage Network On Tour is powered by Simplecast.

A competitor on Chopped in 2015, Daniel Doyle is the chef-owner of Poogan’s Porch in Charleston, a restaurant that sources meat, produce, and grains from the surrounding area. Doyle is Virginia native and frequent featured chef at the James Beard House in NYC, he spoke with Sam Benrubi at Charleston Wine + Food about what makes Charleston unique in the southern food landscape. HRN On Tour is powered by Simplecast.