A nonprofit food radio station making the world more equitable, sustainable, and delicious. 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.
We do this through creative educational reporting and storytelling. 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 many stories that never reach mainstream food media and that’s where HRN is different: our listeners hear from a
We do this through creative educational reporting and storytelling. 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 many stories that never reach mainstream food media and that’s where HRN is different: our listeners hear from a
Operating as usual
What's your favorite slice? On The Feedfeed podcast, Leslie McConnell, Chicago Food Scene blogger documenting the best that Chicago dining has to offer, stands by her assertion that Chicago pizza is the best pizza.
https://heritageradionetwork.org/episode/discovering-deliciousness-chicago-around-country-leslie-mcconnell-aka-chicagofoodscene
Listen to a special Thanksgiving episode of Beer Sessions Radio on the Heritage Radio Network as you enjoy your favorite Thanksgiving leftovers this weekend. John Taylor shares details from his new book, Charleston to Phnom Penh: A Cook’s Journal, featuring essays and recipes that transport readers across three continents.
https://heritageradionetwork.org/episode/shrimp-grits-charleston-phnom-penh
What does it take to go from bootstrapping a company to reaching 8 digits in revenue and bringing on an equity partner?
Anouck Gotlib, CEO of Belgian Boys, a company bringing tasty European staples into households across the U.S., shares the journey on In the Sauce.
https://heritageradionetwork.org/episode/building-daily-habit
Josh Donald and Kelly Kozak share the humble beginnings of legendary Bernal Cutlery and about the community that they've built around it.
Find out what music they listen to at the grinding stone and catch a performance from Belle Mare on Snacky Tunes.
https://heritageradionetwork.org/episode/bernal-cutlery-belle-mare
Applications close tomorrow!
With support from The Julia Child Foundation, HRN is excited to offer a fellowship dedicated to food writing and radio.
The Julia Child Writing Fellowship focuses on telling stories about gastronomy, the culinary arts, and the business of food. The fellow will support HRN programming, dedicate time to a novel podcast series HRN is developing, and produce bonus editorial & audio content.
The deadline for applications is November 27. Find out more information on the fellowship and application details: https://heritageradionetwork.org/apply-julia-child-writing-fellowship-hrn
If you want to become a home-bartending hero without any half-full spirits bottles collecting dust, Brett Adams and Jacob Grier have the book for you.
Get all the details on Raising the Bar from the authors on The Speakeasy plus a report on Portland's Cocktail week.
https://heritageradionetwork.org/episode/portlandia
Effusive, funny, and game-changing, Rose Previte is an award-winning restaurateur who has expanded our knowledge of international street food at Washington D.C.'s Compass Rose as well as with Caucasian, North African, and Middle Eastern dishes at Maydan.
On Speaking Broadly with Dana Cowin, Rose shares details of her highly anticipated new projects, including Go There Wines, which highlights wines of lesser-known wine-making regions, including one of her favorite places on Earth.
https://heritageradionetwork.org/episode/bringing-world-closer-together-rose-previte
Parmigiano Reggiano is currently testing food-safe digital labels on its cheese wheels. Micro transponders deliver previously unseen levels of traceability, inventory tracking and control, product authentication, quality-assurance testing, product serialization, and consumer safety. Find out more on Tech Bites:
https://heritageradionetwork.org/episode/tracking-your-cheese-parmigiano-reggianos-p-chip-technology
Copper & Oak on NYC's Lower East Side serves a whopping 1,400 labels of spirits. Tomo Matsush*ta is their award-winning spirit sommelier whose passion and knowledge of spirits are well-recognized in the global spirits industry.
Tomo focuses on Japanese whisky in the latest episode of Japan Eats!, sharing how Japanese whisky is distinct from other types of whisky like Scotch and Bourbon, different categories of Japanese whisky, and how to taste Japanese whisky.
https://heritageradionetwork.org/episode/charm-japanese-whisky
A Very Happy Thanksgiving from the HRN Team!
We've whipped up a Thanksgiving playlist to listen to as you wrap up all the last-minute preparations or contemplate another helping of your favorite dish. There are episodes featuring dishes from appetizers to leftovers, so you're sure to find something delicious!
https://heritageradionetwork.org/thanksgiving-episodes-appetizers-leftovers
What does it look like to celebrate Thanksgiving outside of the U.S.? Chava Peribán and Lou Bank reminisce about an extraordinary Thanksgiving in Mexico City on Agave Road Trip. From huitlacoche to BBQ and everything in between (find out if they're really drinking pumpkin spice pulque), it's a fully stuffed episode.
https://heritageradionetwork.org/episode/your-perfect-thanksgiving-mexico-city
📷: David Hammond
What's your drink of choice this Thanksgiving? And while we're considering that, what exactly is the difference between a modern cocktail and a classic cocktail?
On Inside Julia's Kitchen with The Julia Child Foundation, Modern Classic Cocktails author and cocktail expert Robert Simonson answers those questions by revealing the best drink to serve on Thanksgiving and helping us to distinguish modern from classic cocktails.
https://heritageradionetwork.org/episode/meet-robert-simonson
📷: Lizzie Munro
While not every call to the Turkey Talk-Line is a Thanksgiving crisis call, the experts at Butterball field over 100,000 of them each holiday season.
Bill Nolan, Turkey Talk-Line Supervisor, shares the story of the iconic 41-year-old hotline on A Taste of the Past.
https://heritageradionetwork.org/episode/talking-turkey-history-turkey-talk-line
It’s an exciting time in the food world in Ireland, so it comes as no surprise that the landscape is ripe for new approaches to food writing, too.
Guzzle magazine is a new publication focused on the intersection of art and food that is poised to make a splash with its unique perspectives. Dyed Green welcomes editor Jane Gleeson to the show, where she shares her inspiration for starting the magazine, and how using food and art as a lens to discuss political and cultural issues in Ireland allows for more open, inclusive, and creative conversations.
https://heritageradionetwork.org/episode/guzzle-tov
Autumn in the northeast U.S. means cider season! Find out how the history of whisky and cider intertwine and get the recap of Massachusetts' Franklin County CiderDays with Steve Garwood of Ragged Hill Cider Company on Beer Sessions Radio on the Heritage Radio Network.
https://heritageradionetwork.org/episode/ciderdays-whiskey-barrels-and-new-england-apples
Roni Mazumdar & Chef Chintan Pandya are co-owners of Unapologetic Foods, an award-winning restaurant group that is out to redefine Indian food.
Their restaurants and food brands, including Dhamaka, Semma, Adda, Masalawala & Sons, Kebabwala and Rowdy Rooster, and Biryani Bol and Aerobanquets concepts, have set the New York City scene on fire. Discover how they did it on All in the Industry.
https://heritageradionetwork.org/episode/roni-mazumdar-and-chintan-pandya-unapologetic-foods
With Thanksgiving only 2 days away, turkeys are the talk of the town.
Take the conversation beyond the typical grocery store turkeys with Frank Reese on Inside Julia's Kitchen. The founder of the Good Shepherd Conservancy discusses the history of standardbred poultry, how heritage breeds differ from supermarket birds, and how he cooks his Thanksgiving turkey.
Thank you to Chemists in the Kitchen by LabX presented by the National Academy of Sciences for their support.
https://heritageradionetwork.org/episode/meet-frank-reese
This Queijo “Fondue” Maçaricado looks perfectly torched! Tune in to Cutting the Curd as John Braga speaks about his work promoting traditional Brazilian cheeses in the U.S. and Brazil.
https://heritageradionetwork.org/episode/brazilian-cheese-new-country-learn
📷: John Braga
What does it mean to really achieve balance, both in your life and in your work?
How do we make sure we’ve passed on the best version of our world to the people who come after us? Chris Elford of Seattle's Here Today and Navy Strength sits down to explore the question on The Speakeasy.
https://heritageradionetwork.org/episode/balance
Last week over 100 growers of fine, natural, organic, and biodynamic wines came together for The RAW WINE New York 2022 Fair. HRN was there with The Grape Nation host, Sam Benrubi, for wine tastings and conversations with some of the most prominent names in the industry.
Hear from Harold Langlais of Château Le Puy, Vladimir Magula of the Magula Family Winery in Slovakia, and get tasting notes from RAW WINE founder herself, Isabelle Legeron, in our latest playlist. https://heritageradionetwork.org/event-recap-hrn-raw-wine-new-york-2022
On The Feedfeed podcast, Nicole Keshishian Modic divulges about her journey from struggling with an eating disorder to falling in love with food, and her new cookbook, Love to Eat. https://heritageradionetwork.org/episode/learning-about-intuitive-eating-nicole-keshishian-modic-aka-kalejunkie
Chef Brian Dunsmoor discusses American culinary history and how it is reflected in the menu and overall concept at his new restaurant, Dunsmoor. Listen on Snacky Tunes: https://heritageradionetwork.org/episode/brian-dunsmoor-dunsmoor-eli-paperboy-reed
HRN's 2022 Holiday Auction is coming soon!
While we're keeping almost everything under wraps until 9:00 a.m. on November 28, you can register to bid and get a teeny sneak peek at the tastiest auction of the season here: https://heritageradionetwork.org/2022HolidayAuction
Whether it's a stack of cookbooks, fabulous food adventures, or exclusive top-tier gift sets, you'll find perfect presents for every food lover—including yourself. Plus, when you place an online bid on any of the fantastic holiday gifts in the auction, not only are you one step closer to becoming the best gift-giver of the season, but you're also supporting our mission to build a more equitable, resilient food system through transformative exchanges about food.
🦃✨GIVEAWAY! 🦃✨
HRN and American Humane are teaming up to pick 3️⃣ lucky winners in celebration of the newly released cookbook “The Humane Table: Cooking with Compassion,” which is filled with delicious, seasonal recipes for home chefs who are mindful about the welfare of animals. Head to HRN’s link in bio to check it out! 🔗
Win the tools to make this holiday season perfectly plated. We’ll send you a copy of the “The Humane Table”cookbook 🥘 along with a turkey carving set! 🔪
🍗 Here’s how to enter:
1️⃣ Follow and on Instagram
2️⃣ Like this post
3️⃣ Tag a friend in this post’s comments! Each comment should have one tag and more comments = more entries!
🍽️ The Details:
-The entry deadline is Sunday November, 20 at 11:59pm EST!
-Three winners will be chosen on Monday November 21 and must provide a mailing address.
-Open to residents of the US. Must be 18 years of age to win.
-This promotion is in no way sponsored, endorsed or administered by, or associated with, Instagram.
With support from The Julia Child Foundation, HRN is excited to offer a fellowship dedicated to food writing and radio.
The Julia Child Writing Fellowship focuses on telling stories about gastronomy, the culinary arts, and the business of food. The fellow will support HRN programming, dedicate time to a novel podcast series HRN is developing, and produce bonus editorial & audio content.
The deadline for applications is November 27. Find out more information on the fellowship and application details: https://heritageradionetwork.org/apply-julia-child-writing-fellowship-hrn
With a global perspective and unparalleled storytelling abilities, Aria Accetta connects her curiosity to a deeper sense of service.
Aria, an Ambassador for Diageo Non-Alcoholic Brands and award-winning bartender, has lived all over the world and found her home in hospitality. On All in the Industry, learn how Aria's background fuels an innate sense of community building everywhere she goes.
https://heritageradionetwork.org/episode/aria-accetta-diageo
Ambiguous grief is a very common, very complicated, type of grief. On Processing, Alexis Arvidson-Needham shares her experience with it through her strained relationship with her father who is still alive but has been largely absent from her life. https://heritageradionetwork.org/episode/alexis-arvidson-needham-inheritance-potatoes
The history of upcycling is older than you think. Renewal Mill works with byproducts from plant-based milk to produce flours & baking mixes that are rich in nutrients. Caroline Cotto, Co-Founder and COO, explains on Spill and Dish with Specialty Food Association. https://heritageradionetwork.org/episode/upcycling-renewal-mills-caroline-cotto
Marion Nestle is one of the original food activists in the United States.
For nearly half a century, Marion Nestle has been teaching and writing about the effects of politics on what we eat. She has been called a courageous champion of healthy food, social justice, and scientific integrity. She sits down on A Taste of the Past to talk about her memoir, Slow Cooked.
https://heritageradionetwork.org/episode/marion-nestle-unexpected-life-food-politics
From dinners with dorm appliances to pining for home cooking, we're touring college food on Meat and Three.
Learn how to make a delicious meal in a mug and about the lengths someone will go to for a beloved family meal. Explore the difficulty of finding culturally relevant food on college campuses, as well as the often unspoken reality of food insecurity for students.
https://heritageradionetwork.org/episode/back-school-dorm-dining-hall
Take a peek into the newly released cookbook, The Humane Table: Cooking with Compassion just in time for Thanksgiving!
This Herb & Citrus Butter-Roasted Whole Turkey is a twist on tradition from the folks who produce more turkey than anyone else and insist on being American Humane Certified.
A fresh, citrusy twist on a traditional Thanksgiving recipe from the new cookbook, A Humane Table.
When the pandemic forced 4-month-old Clover Hill restaurant to close, the re-opening 2 years later featured Chef Charlie Mitchell at the helm of a fresh team.
On Opening Soon, Charlie talks about the transformation of a menu that earned him Michelin accolades. https://heritageradionetwork.org/episode/clover-hill-version-2-dazzles-diners-brooklyn-heights
In order to welcome more people into the world of whisky, for the past 25 years Shelley Sackier has been creating a plainspoken, easygoing, and humorous approach to the spirit.
As Reservoir Distillery's Director of Distillery Education, her aim is to distill down whisky, one sip at a time. O nCooking in Mexican from A to Z, Shelley shares how she ended up in the whisky realm, how whiskey is defined, and Mexico's obsession with the brown spirit.
https://heritageradionetwork.org/episode/whiskey-mexico-years-past-and-today
HRN and TD Bank's Lessons Learned: Tales from Small Business Owners was brimming with captivating stories from storytellers who opened up about the trials and tribulations in the restaurant business. If you didn't make it out to the event at the beautiful Showroom, tune into their stories on The LINE with Eli Sussman ().
Hear stories from TD Bank's Steven Garibell, Yajaira Gonzalez of Pop & Pour, Pecking House's Eric Huang, Johnny Spero of Reverie Restaurant and Bar Spero, and Buddy the Bar and HunkyDory's Claire Sprouse.
https://heritageradionetwork.org/episode/lessons-learned-tales-small-business-owners
Jessi Pollack sits down to chat on Beer Sessions Radio on the Heritage Radio Network about everything from her seven-year bartending journey to the arc of the USBG Presents World Class competition. Find out more about her award-winning cocktail creations and the lowdown on Diageo Bar Academy.
Thanks to Diageo Bar Academy (https://bit.ly/316yeYH) for their support.
https://heritageradionetwork.org/episode/world-class-jessi-pollak-cocktails-competition-and-creating
Carlton Mccoy is a Master Sommelier, host of CNN's Nomad, and CEO of Lawrence Wine Estates in Napa Valley.
On Inside Julia's Kitchen presented by The Julia Child Foundation, Carlton discusses his journey from scholarship recipient to CEO and how The Roots Fund is working to address the lack of diversity in the wine community.
https://heritageradionetwork.org/episode/meet-carlton-mccoy
Chef Andrea left Sicily to make artisanal Italian pastries at L'Arte della Pasticceria in New Jersey and he says he's loving every minute. Listen on The Feedfeed: https://heritageradionetwork.org/episode/world-artisanal-italian-baked-goods-chef-andrea-guastella
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