Heritage Radio Network

Heritage Radio Network Food Podcast Network
Shifting the way you think about food, one story at a time. We do this through creative educational reporting and storytelling.

Heritage Radio Network (HRN) is a nonprofit podcast network dedicated to creating a more equitable, sustainable, and delicious world by expanding the way eaters think about food. Founded in 2009 by Patrick Martins and inspired by the Slow Food Movement, since its inception HRN has been a platform for thought-provoking conversations about the real issues affecting America’s food supply. There are m

any stories that never reach mainstream food media and that’s where HRN is different: our listeners hear from all over the food chain--farmers, truckers, chefs, cheesemakers, cookbook authors, activists and more! HRN’s name reflects the use of the word Heritage referring to rare-breed animals and edible plants, it represents our commitment to preserving both biodiversity and diversity of perspective in the food world. By empowering listeners to take ownership of what’s on their plate and how it got there, HRN is working to fix a broken food system and archive the many voices that are shaping the culinary world for future generations. Roberta’s Pizza, a restaurant at the forefront of Brooklyn’s culinary renaissance, has been HRN’s home since the beginning. We broadcast 35+ shows each week from our studio, two recycled shipping containers, in their backyard. HRN’s programming covers sustainable agriculture, home cooking, the most innovative technology, and everything else to do with food. (Here’s the current lineup of shows.) You can listen on demand here on our website or find all of our programming for free on your favorite podcast app. Is there a topic you're ready to immerse yourself in? Browse HRN's 14,000 episode archive for a decade's-worth of listening. Nonprofit communities like HRN depend on all kinds of support to thrive. First and foremost, we’re grateful to our show hosts who generously contribute their time and wide-ranging expertise to our global audience of listeners, bringing them the most important conversations happening in the world of food. Our success is also rooted in the diverse community of restaurateurs, farmers, policy experts, and thoughtful eaters who share their dollars and ideas in support of HRN’s programming both on and off the air. We believe that one person can help change the world one bite (or sound bite) at a time. And we rely on listener support to help us continue the fight--and keep our content free. Donate today and become a member of HRN’s food revolution!

Episode 234 - Loch Lomond’s Master Blender Michael HenryMaster Blender Michael Henry of Loch Lomond Distillery, winner o...
10/04/2025

Episode 234 - Loch Lomond’s Master Blender Michael Henry

Master Blender Michael Henry of Loch Lomond Distillery, winner of ’s Scotch Producer Trophy, joins to talk about the innovation that’s come to define Loch Lomond whisky, the impact of different stills, and the art of nosing.

🎧 Listen to The Drinking Hour wherever you get your podcasts. This is episode 234.

Intent to Distribute ⭐️We talk a lot about how whiskey is made, mixed, marketed and just generally talked about. But not...
10/04/2025

Intent to Distribute ⭐️

We talk a lot about how whiskey is made, mixed, marketed and just generally talked about. But not how it’s distributed. Fortunately Angela Bosco is here to pull back the curtain on the often murky, sometimes deliberately opaque distribution system for alcohol in this country.

She sits down with the band to talk about the three-tier system, building a brand, what a brand needs to do to get acquired, as well as some straight whiskey talk. What are people doing to keep this storied category innovative. And did the industry really make progress towards equity with the MeToo movement? Or did it just look like it did? Angela weighs in on what it’s like to be a woman in what can often be the boys club of rye and bourbon

PLUS it’s our first show of October and you know what that means. It’s time for pumpkin spice everything! But is it also time for a redemption arc for this much maligned gourd? Greg makes the case that pumpkin is poised for a comeback.

🎧 Listen to wherever you get your podcasts. This is episode 612.

Follow Angela Bosco and check out .
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What’s in Your Coffee? Deforestation Labor Abuse, and the Fight for a Better Brew with Etelle Higonnet of Coffee Watch ☕...
10/04/2025

What’s in Your Coffee? Deforestation Labor Abuse, and the Fight for a Better Brew with Etelle Higonnet of Coffee Watch ☕️

Most of us think of coffee as a comforting ritual or a morning jumpstart. But behind your daily cup of Joe may be a very different reality—one that includes deforestation, toxic pesticides, child labor, and even slavery.

In this powerful episode, sits down with Etelle Higonnet, founder of and longtime human rights and environmental investigator, to unpack what’s really going on behind the scenes in the global coffee industry.

Together, they explore why coffee—despite its friendly image—is one of the most destructive commodities on Earth, how certification labels often fail to protect workers and ecosystems, and what you can do (without giving up your coffee) to demand better.

What you’ll learn in this episode:
🔸Why coffee is the #6 driver of deforestation worldwide
🔸How monoculture and pesticide use threaten ecosystems and worker health
🔸What’s really behind “fair trade” and other certifications—and why they fall short
🔸How Coffee Watch is using investigations and strategic litigation to fight back
🔸What simple actions you can take to drink more ethically

Whether you’re a casual sipper or a serious brewhead, this episode will make you see your coffee differently—and might even change how you drink it.

🎧 Listen to wherever you get your podcasts. This is episode 132.

🆕 How to Teach More, Yell Less, and Still Run a Tight KitchenOld-school training meets modern leadership. Chef Andrea Pa...
10/03/2025

🆕 How to Teach More, Yell Less, and Still Run a Tight Kitchen

Old-school training meets modern leadership. Chef Andrea Pancani spent eight years scaling teams across San Ambroeus Hospitality Group, and he’s blunt about what has to change: ego down, teaching up. We dig into why “meet them where they are” isn’t soft—it’s the key to operational clarity.

You’ll hear how daily huddles actually work when they’re done right, why orders should never be placed at the end of service, and how to build a sous chef pipeline so you’re not stuck doing two jobs.

If you’re an independent restaurant operator trying to run a calm kitchen without losing standards, this episode delivers: systems that cut chaos, leadership that respects people, and culture that keeps your best cooks.

🎧 Listen to .mechanic wherever you get your podcasts. This episode is called ‘How to Teach More, Yell Less, and Still Run a Tight Kitchen.’

Legacy & Innovation with Rona Williams of Bragg Live Foods⭐️In this conversation, Rona Williams, Senior Director of Stra...
10/02/2025

Legacy & Innovation with Rona Williams of Bragg Live Foods⭐️

In this conversation, Rona Williams, Senior Director of Strategic Innovation , shares insights into the company’s rich legacy, innovative product development, and commitment to wellness.

She discusses the importance of maintaining brand integrity while navigating market trends, the role of B Corp certification, and lessons learned from her previous experience in the toy industry.

Rona emphasizes the significance of efficacious ingredients in their products and offers advice for aspiring marketers.

The conversation also touches on creative uses for apple cider vinegar and the vision for a better world where everyone has access to healthy food. 🍎

🎧 Listen to .for.a.better.world wherever you get your podcasts. This is episode 188.

Sound bites:

“We’re a hundred plus year old startup.”

“Becoming a B Corp was a natural extension of who we’ve always been.”

“60 % of our management team is women.”

“Acetic acid is the compound within apple cider vinegar that brings forth the efficaciousness, if you will, or the benefits.”

“With 750 milligrams of acetic acid, it’s been shown to support healthy weight levels, blood glucose levels, cholesterol levels.“

“We ensure that every serving has that 750 milligrams of acetic acid in it so that when you’re consuming you have those benefits as well.”

“People are using our pineapple turmeric ACV, which is absolutely delicious and perfect for summer, in all things, including salad dressings and mocktails.”

“Apple cider vinegar (ACV) is amazing for hair.”

“If you’re in marketing, being a good storyteller is super critical because if your message doesn’t ever come across, then you’re not being effective as a marketer.”

“Everyone deserves to have access to good food, housing, and education.”

This time of year, we’re obsessed with apples from upstate NY — and the fresh-pressed cider fermented into the region’s ...
10/02/2025

This time of year, we’re obsessed with apples from upstate NY — and the fresh-pressed cider fermented into the region’s signature bubbly beverage. Join us as we explore of the heart America’s hard cider industry 🍎 with help from our friends .

A blend of tradition, technique and climate makes this part of the country special. For generations, old-growth heirloom apple varieties have flourished in mineral-rich soil formed by glacial deposits. Agricultural knowledge, along with brewing secrets, have been passed down
through the years. On top of that, there’s just something in the air. Wild natural yeasts feed the fermentation process that results in the flavor unique to the area.

Many cideries and breweries operate in and around Ithaca with taprooms open all year. Check to see where to sip.

For insider tips, listen to episode 723 ‘You need to go to Cayuga Lake Scenic Byway!’ 🎧 Join us and raise a glass.

Photos courtesy of .

Resilience, Hope, & Healing with Sara Stender Delaney of SarillaIn this conversation, Sara Stender Delaney, founder of ,...
10/01/2025

Resilience, Hope, & Healing with Sara Stender Delaney of Sarilla

In this conversation, Sara Stender Delaney, founder of , shares her journey from her roots in Vermont, to her transformative experiences in Rwanda, and what inspired her to create a non-alcoholic organic tea spritzer company. ⭐️

She discusses the challenges of launching a beverage brand, the importance of regenerative agriculture, and her commitment to social impact and mental health.

Sara emphasizes the need for personal growth and responsibility in creating a better world, highlighting the interconnectedness of health, community, and sustainability. 🌏

🎧Listen to .for.a.better.world wherever you get your podcasts. This is episode 191.

Main MaltsJimmy calls up to Maine for the final episode of Craft Malt Month. Here we meet Joe Rinaldo, Director of Sales...
10/01/2025

Main Malts

Jimmy calls up to Maine for the final episode of Craft Malt Month. Here we meet Joe Rinaldo, Director of Sales at and Katie Miller, Head Brewer of . We learn a bit about the relationship between Blue Ox Malt and Good Fire Brewing, making grisette with “cool corns”, the legal and scientific limits of using corn, and how to get creative with smoking malts.

🎧Listen to wherever you get your podcasts. This is episode 765.

⭐Keep up with host Jimmy Carbone .

From Meat Packing to Bread Making — Steven Katz And Donna WebberRye bread, the way we remember it — at least those of wh...
09/30/2025

From Meat Packing to Bread Making — Steven Katz And Donna Webber

Rye bread, the way we remember it — at least those of who grew up near Jewish bakeries and delis — has never really gone away but it does, at times, seem like an endangered species. 🍞

Steven Katz, a Washington DC attorney and policy consultant, who also happens to be a published food writer and recipe developer, along with his longtime friend, library archivist and guardian of cultural taste memories Donna Webber, worked together over the past few years to develop a Jewish rye bread that checks off all the boxes connecting past with present.

Steven, as the baker, calls his loaf, “Katz Rye Has Soul.” His food roots go deep in the American culinary industry, having been raised in Chicago’s meat packing world in a family business selling some of the finest steaks and other meat products known to mankind, and his collaboration with Donna resulted in a synergy that tapped into both of their passions for quality and authenticity.

If you too are part of the rye renaissance, you will not want to miss this stimulating conversation. As we often say, it’s more about the quest than it is about the pizza, and Steve and Donna’s journey is a perfect example.

🎧 Listen to wherever you get your podcasts.

10 Baking Secrets You’ll Wish You KnewLearn 10 baking secrets that make desserts easier, smarter, and more fun in this B...
09/30/2025

10 Baking Secrets You’ll Wish You Knew

Learn 10 baking secrets that make desserts easier, smarter, and more fun in this Best Of Knead to Know! 🍰

From ice cube tray pancakes to foolproof pavlovas, herb hacks, frozen fruit desserts, and the secret to creamy no-churn ice cream—you’ll learn tips that make baking a joy. Whether you’re a longtime Bold Baker or just joining in, this highlight reel is packed with gems you’ll wish you knew sooner. 🧁

🎧 Listen to this episode of wherever you get your podcasts.

The new episode of Feast + Harmony covering Farm Aid’s 40th anniversary concert is out now and with it, an exciting anno...
09/29/2025

The new episode of Feast + Harmony covering Farm Aid’s 40th anniversary concert is out now and with it, an exciting announcement! 📣 Farm Aid’s podcast “Against The Grain” is now part of HRN! 📣

In collaboration with and and launching across the network mid-October, you can look forward to the in-depth stories of family farmers as well as the musicians and activists that support ’s mission of building a vibrant, family farm-centered system of agriculture in America.

🎧 Listen to Feast + Harmony wherever you get your podcasts. This episode is called Farm Aid 40.

Photos courtesy of © Brian Bruner / Bruner Photo and © Sharon Carone






Meet Samin Nosrat AgainOn the latest episode of Inside Julia’s Kitchen, host welcomes “Salt, Fat, Acid, Heat” author b...
09/28/2025

Meet Samin Nosrat Again

On the latest episode of Inside Julia’s Kitchen, host welcomes “Salt, Fat, Acid, Heat” author back to the podcast to chat about her latest cookbook, “Good Things: Recipes and Rituals to Share with People You Love.” They also discuss “Home Cooking,” the podcast Samin hosts with , the value of recipes and the pitfalls of celebrity. Plus, Samin shares a second Julia Moment.

🎧Listen to Inside Julia’s Kitchen wherever you find your podcasts. This is episode 220.

📍Follow for more.

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