A nonprofit food radio station making the world more equitable, sustainable, and delicious. 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
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
Operating as usual
HRN is thrilled to receive a grant from New York City Department of Cultural Affairs' Cultural Development Fund for the 2023 fiscal year.
The grant supports our mission of making the world more equitable, sustainable, & delicious. You can also support HRN's mission by becoming a member: heritageradionetwork.org/donate.
Please consider donating to the GoFundMe established for King Phojanakong's wife and children. King, 54, passed away this week after battling a lengthy illness.
In late May / early June, King Phojanakong developed COVID. Afterward, he traveled to t… Eddie Nau needs your support for The Family of Chef King Phojanakong
King Phojanakong, chef at New York City's Kuma Inn, Umi Nom, and Jimmy's No. 43, has passed away at the age of 54.
Eater calls King a pioneer of Southeast Asian cuisine in NYC. In addition to his work in the restaurant industry, King launched Small Axe Peppers, a hot sauce company, and taught at the Institute of Culinary Education and his own education and events company, Cook Like King.
The HRN team is honoring his memory by listening to an episode of All in the Industry where King sits down with Shari Bayer and fellow HRN host and Jimmy's No. 43 owner, Jimmy Carbone.
https://heritageradionetwork.org/episode/jimmy-carbone-king-phojanakong
The Feedfeed podcast celebrates Nicole Presley's sweet tooth in an episode all about her new book, ¡Viva Desserts! Find out about her love of sweets and how the creator of Presley's Pantry comes up with unique twists on Mexican-inspired dessert classics. https://heritageradionetwork.org/series/feedfeed
Discover the many processes of decay on Meat and Three, from the transformation of asphalt-filled soil in the middle of a city, to the natural decay within landfills and compost, to the manufactured decay of infrastructure and industry. https://heritageradionetwork.org/episode/rot-and-repurpose
On Soul by Chef Todd Richards, Chef Christan Willis shares how she draws upon her African American, Southeast Asian, and Pacific Islander roots to craft the fine cuisine that propelled her to the status of celebrity chef. https://heritageradionetwork.org/episode/chef-christan-willis
Michael Fox of Clubhouse's Pizza Club brings pizza obsessives of all types together in a weekly virtual meetup. He shares how you can become a member on Pizza Quest with Peter Reinhart. https://heritageradionetwork.org/episode/first-rule-pizza-club
Certified Master Chef Daryl Shular, CMC has had a rich career in the culinary industry. He is the founder of Shular Hospitality Group, and owner of Shular Institute, PlateED Cooking School, and Farmed Kitchen + Bar. He sits down on Soul with Chef Todd Richards to share his journey.
Enjoy phenomenal food and support HRN at Chef Todd's restaurant, Soul: Food & Culture. Located in , when you dine at Soul: Food & Culture you can now donate 1% of your check to HRN.
https://heritageradionetwork.org/episode/cmc-daryl-shular
📷: CMC Daryl Shular
Today is the LAST DAY to support HRN during our Year-End Membership Drive. Every dollar you donate helps support HRN, and all donations are tax-deductible.
When we say HRN is listener-supported radio, we mean we can’t make the HRN podcasts you love without your donations. Become an HRN Member today to support nonprofit food radio and help keep your favorite food podcasts on the air.
When you become an HRN Member today at the $90 yearly level or $7.50 monthly level, you’ll receive the limited-release HRN x T-shirt! Donate today before this gift disappears. Become an HRN Member with any donation amount and receive food insider news updates and first notice of special events.
You can also level up your business’s marketing game and put your brand on the airwaves while supporting HRN with a Business Membership.
https://heritageradionetwork.org/donate
Irish coffees, espresso martinis, carajillos, vodka and Red Bull... there are so many examples of drinks combining caffeine with alcohol to extend your best night ever— but do they work? Lou Bank and Chava Peribán talk with Dr. Ryan Aycock, aka the Cocktail MD, to put the question to rest on Agave Road Trip.
https://heritageradionetwork.org/episode/can-coffee-supercharge-mezcal
Check out The Speakeasy and Back Bar under Apple Podcasts’ Mastering Mixology category! Make 2023 the year you perfect your favorite cocktails and deepen your knowledge of the world of beverages by subscribing to both shows wherever you get your podcasts.
What’s the big food trend Tech Bites is predicting for 2023? Food tech for mindfulness. Bryan Litman, Co-Founder of Hasu Flower, joins host Jennifer Leuzzi to talk about how the edible, 3D-printed micro-meditation tablet engages your senses to help you “pause, smell, and (mouth) feel.”
https://heritageradionetwork.org/episode/food-tech-mindfulness-hasu-flower
Tune into an episode all about reinvention and the push for greatness on Snacky Tunes. Host Darin Bresnitz talks with the Co-Founders of Van Leeuwen Ice Cream, Laura O'Neill and Ben Van Leeuwen, and John Martin, CEO of CREEM Magazine.
https://heritageradionetwork.org/episode/van-leeuwen-ice-cream-laura-ben-creem-john-martin
Nicole Bailey and Zahra Tangorra squish into a yogurt cup to bring you the Life's a Banquet episode all about the softest, squishiest foods. Nicole looks at the history of gum, and Zahra brings you hard-hitting (or should we say soft-hitting?) reporting on rice pudding. Cozy up to a bowl of guacamole and a side of cottage cheese for the mushiest episode of the season.
https://heritageradionetwork.org/episode/so-mushy-soft-foods-ep
Chef Anna Gordon is a pastry chef and the Founder and CEO of The Good Batch, a famed cookie destination in New York City. She joins The Feedfeed to talk about her successful dream of opening a bakery. She reveals how she gets her inspiration and how she fell so in love with baking in the first place.
https://heritageradionetwork.org/episode/baking-magic-anna-gordon
Celebrated chef Pierre Thiam co-founded Yolele after making two realizations: there was a dearth of West African cuisine in New York City, and investing in smallholder fonio farmers in Senegal could have positive social and economic impacts.
George Hajjar, Associate Editor at Specialty Food Association, speaks with Pierre about starting his business, the importance of collaboration, and the global food supply chain on Spill and Dish.
https://heritageradionetwork.org/episode/bringing-fonio-world-stage-pierre-thiam-yolele
Only 3 days left to get the limited-release CHema Skandal T-shirt! Help keep your favorite food podcasts on the air by becoming an HRN Member during our Year-End Membership Drive. Go to herigtageradionetwork.org/donate to see all our thank you gifts and become an HRN Member today.
Get comfortable with the locals on Everything's Better in Barryville. Hosts Mike Edison and Johnny Pizzolato talk with their neighbor, celebrity chef Justin Chapple, and Town of Highland resident and council member Fred Bosch. Yulan Brass Duo warms up the episode with a live performance, and Mike remixes the show's theme into a super fun punk rock mix.
https://heritageradionetwork.org/episode/everybodys-talkin
Dreaming of getting away to Paris? Todd Schulkin of The Julia Child Foundation brings Paris to you as he welcomes Paris-based baker and cookbook author Frank Barron to Inside Julia's Kitchen. They discuss Frank’s debut cookbook, Sweet Paris: Seasonal Recipes from an American Baker in France, the romance versus reality of living in France, American baking versus French baking, and the holiday season in the City of Light.
https://heritageradionetwork.org/episode/meet-frank-barron
Listen to a special on-the-road episode of All in the Industry from The Culinary Institute of America's Worlds of Flavor conference. Host Shari Bayer talks with acclaimed chefs, authors, and restaurateurs Pierre Thiam and Zoe Adjonyoh about bringing the flavors and foods from West Africa to a wider global audience.
On today's episode of All in the Industry®, Shari Bayer has a special “On the Road” show from the Culinary Institute of America’s Worlds of Flavor conference, which took place November 2-4 at The CIA at Copia in Napa, CA, with the theme 'Africa and the World: Reclaiming the Past, Crafting the...
Agave Road Trip dives into the sticky subject of agave nectar. In 2004, Oprah Winfrey featured agave nectar as an alternative to refined sugar and sales have been climbing ever since. Why would some bartenders suggest banning the ingredient? Listen and find out! https://heritageradionetwork.org/episode/agave-syrup-threat-or-menace
Forbes food writer Chloe Sorvino brings readers behind the meat industry's closed doors in her new book, Raw Deal: Hidden Corruption, Corporate Greed, and the Fight for the Future of Meat. Find out more about the industry's exploitation, price fixing, pollution, and bribery with Chloe and Katy Keiffer on What Doesn't Kill You.
https://heritageradionetwork.org/episode/raw-deal-hidden-corruption-corporate-greed-and-fight-future-meat
Thank you to Pasa Sustainable Agriculture for their support.
📷: Nick Rice
Avish Nara is breaking rules on the menu at Pijja Palace, a brand new type of sports bar in LA. Avish sits down on Snacky Tunes to share all the details, followed by a performance from CJ Fly from the archives. https://heritageradionetwork.org/episode/avish-naran-pijja-palace-cj-fly
Merry Christmas to everyone celebrating today! Regardless of the different shapes our celebrations take, delicious baked goods are something that can be shared with and enjoyed by all. Listen to our ode to holiday sweets and get creative with stories from inspirational chefs and bold recipe ideas from easy to elite.
https://heritageradionetwork.org/ode-holiday-sweets
On Carlos Yescas' final episode as co-host of Cutting the Curd, hear from cheese professionals around the world about how they became experts and their passion for their jobs, cheese, and community. Then get a behind-the-scenes peek at the making of Cutting the Curd in an interview with HRN Studio Engineer, Armen Spendjin. HRN is so grateful for Carlos' contributions, knowledge, and insights on Cutting the Curd, and we look forward to following his new endeavors
Head to our bio for a playlist featuring this episode and more of our favorite Cutting the Curd episodes hosted by Carlos. Be sure to follow him on Instagram and on his website, carlosyescas.com, to get all the details on his exciting upcoming projects.
What makes mezcal taste like mezcal? Rosemary Smith of Black Snake Distillery in Narrabi, New South Wales, asked hosts Lou Bank and Chava Peribán, “Does the unique taste of each agave spirit mainly come from its sugar source or the crushed fibers and juice?” Lou and Chava fight over the answer on a chicken-or-egg episode of Agave Road Trip. https://heritageradionetwork.org/episode/what-makes-mezcal-taste-mezcal
There are only 9 more days to help us reach our Year-End Membership Drive Goal of $30,000! Help keep your favorite food podcasts on the air by becoming an HRN Member today.
https://heritageradionetwork.org/donate
Donate at the $7.50 monthly level or $90 yearly level before December 31 and receive the limited-release HRN x CHema Skandal T-shirt designed exclusively for HRN members.
Every dollar helps support HRN's mission, and all donations are tax-deductible. You'll become an HRN Member with any donation amount and receive food insider news updates and first notice of special events. Check out HRN's whole lineup of gifts, from stickers to a tour of the HRN studio, and become an HRN Member today.
Rejoice and be merry; it’s the 2022 Beer Sessions Radio on the Heritage Radio Network Holiday Show! Join Jimmy Carbone in celebrating the occasion with some of his favorite beer people, including Joel Shelton of Inner Circle Beer Tours, Beer Bier Biere's BR Rolya, Kevin Brooks of Oasthouse Creative, and DiCicco & Sons' Chris DeCicco. Explore the locations they helped to put on the U.S. Craft Beer scene and get some wintertime beer recommendations. Strap in for this boozy sleigh ride on Beer Sessions Radio.
https://heritageradionetwork.org/episode/veggie-haggis-and-christmas-ales-bsr-holiday-show
Enjoy phenomenal food and support HRN at HRN host Todd Richards' restaurant, Soul: Food & Culture. Located in Krog Street Market, you can now donate 1% of your check at Soul: Food & Culture to HRN. When you donate, you're helping to empower eaters and transform our food system.
https://heritageradionetwork.org/donate-1-your-check-hrn
Find out more about HRN Host and Board Member Chef Todd Richards, and don't miss brand new episodes of Soul by Chef Todd Richards available now at heritagenetwork.org or wherever you get your podcasts.
Rachel Krupa is the Founder of Krupa Consulting and The Goods Mart, a convenience store for a new generation. On In The Sauce, Rachel and host Alison Cayne talk about how brands can use PR, from SEO strategy to thought leadership. They discuss driving momentum during moments of growth and moments of building, and how Rachel built the Goods Mart as a place to launch products into retail.
https://heritageradionetwork.org/episode/building-clout
Do you love talking about food almost as much as you love eating it? If the answer is YES, then an internship at HRN is for you! Applications are now open. Find out more at https://heritageradionetwork.org/internships or tag a friend who you think would make a great HRN Producer.
Our internship program is open to undergrads, grad students, and post-grads. All internships are part-time. While our most popular internship focuses on radio and research, we also offer positions in the areas of editorial, development, social media, and audio engineering.
The deadline for applications is January 15, apply today!
The Grape Nation ends the season with Champagne and bubbly recommendations for the holidays (and beyond) from the best in the business.
Sam Benrubi gets recs from Robin Wright, Beverage Director at Ci Siamo; Yannick Benjamin and Heidi Turzyn, Proprietors of Beaupierre Wines and Spirits and Contento Restaurant; Aldo Sohm of Le Bernardin & Aldo Sohm Wine Bar; Annie Shi, Partner at King Soho and Jupiter; and Josh Greene, Editor and Publisher at Wine and Spirits Magazine.
https://heritageradionetwork.org/episode/we-ask-experts-recommend-champagne-holidays
Sean Sherman, The Sioux Chef, is an award-winning Oglala Lakota Sioux chef, restaurant owner, and author who is constantly working toward the revitalization and awareness of Indigenous food systems in a modern culinary context. On The Feedfeed podcast, Sean talks about his upbringing, the need for more education and awareness of Indigenous foods, and more.
https://heritageradionetwork.org/episode/shining-light-native-american-cuisine-sean-sherman-aka-siouxchef
If you’ve ever wanted to produce a food tv series, you won’t want to miss Antonio Diaz’s appearance on The Culinary Call Sheet.
Antonio’s primary focus is on the overall creative and editorial trajectory of Life & Thyme, a platform for culinary storytelling curated from a global network of contributors. He also manages other filmmaking endeavors, such as the award-winning The Migrant Kitchen on PBS. Antonio gives a step-by-step guide on how to produce your first food tv series and shares his decades-long journey in developing Life & Thyme on The Culinary Call Sheet.
https://heritageradionetwork.org/episode/building-culinary-media-brand-chat-life-thymes-founder-antonio-diaz
When we say HRN is listener-supported radio, we mean we can’t make the HRN podcasts you love without your donations.
We have just 12 days left to reach our Year-End Membership Drive goal of $30,000. Become an HRN Member today to support nonprofit food radio and help keep your favorite food podcasts on the air.
When you become an HRN Member before December 31 at the $90 level, you’ll receive the limited-release HRN x T-shirt! Donate today before this gift disappears.
Every dollar you donate helps support HRN, and all donations are tax-deductible. Become an HRN Member with any donation amount and receive food insider news updates and first notice of special events.
You can also level up your business’s marketing game and put your brand on the airwaves while supporting HRN with a Business Membership.
Head to the link in our bio to become a member today!
Melissa Sorongon is Co-Owner, head baker, and grain farmer at Piedrasassi Wine & Bread in Santa Barbara County, California. A fixture at the local farmers markets, Melissa is also a founding member of the farming collaborative California Plowshares, which helps members to overcome many of the obstacles that arise in small-scale farming.
Melissa delves into California Plowshares, talks about growing her own grain and bread-baking, and the challenges of small-scale farming with Todd Schulkin of The Julia Child Foundation.
Thank you to Pasa Sustainable Agriculture for their support.
https://heritageradionetwork.org/episode/meet-melissa-sorongon
On this first night of Hanukkah, the HRN team wishes you a most joyful celebration! Take a look at the history of Hanukkah through the lens of food on A Taste of the Past.
Host Linda Pelaccio speaks with Rabbi Gil Marks, author of The Encyclopedia of Jewish Food, who takes us on a historical tour of traditional dishes.
https://heritageradionetwork.org/podcast/a-taste-of-the-past-episode-41-potato-latkes-and-the-food-of-hanukkah
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