Podcast appearances and mentions of brandon hoy

Jimmy is kicking off 2024, the 15th year of BSR, from Roberta's with a heavy hitting crew! In the hot seats tonight are Brandon Hoy, co-founder and owner of Roberta's; James Tai, principal of Beer Acolyte Consulting and Gun Hill Publick House; Mike Amidei director of operations at Roberta's; and Jaime Ojeda, Restaurateur and Brew Pub operator from Chile.What's hot in New York this year? Roberta's has been a melting pot and genesis point for food and drink culture since the restaurant opened in 2008, and that is still the case in 2024. Get the lowdown on what's going to be buzzing in your cup or on your plate this year by taking a look at the history and trajectory of this special eatery.Grab a glass of “Temperance” Dark Mild Ale from New York's own Wild East Brewing Co. and tune into this preview of what's good in 2024!Photo Courtesy of Armen Spendjian.Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

As we look toward 2024, we are excited to build on our history as a nonprofit storytelling community that educates and entertains through food-focused podcasts. And with your support, we will continue to empower the next generation of food systems storytellers through our unique education programs.On December 13, at Roberta's, the duo of virtuoso guitarist Alex Skolnick (Testament, Alex Skolnick Trio) and award-winning 7-string jazz guitarist Ron Jackson brought together the HRN and Osiris families for a night of great music, great food, great drink, and great conversation.Listen into this special episode recorded live from the event, including a conversation with Brandon Hoy, co-owner and founder of Roberta's and member of the HRN family since the very beginning. Proceeds from the event will support HRN's work in 2024 and beyond, including innovative content from your (new) favorite food folks, expanded education programs, delicious events, and more. Please consider supporting HRN.HRN on Tour is powered by Simplecast.

This week on Beer Sessions Radio, Jimmy returns to Roberta's studio to chat with the Bushwick All-Stars — Sake King Shinobu Kato, Beer King Jesse Ferguson, and Pizza King Brandon Hoy. The gang gets stared at by newcomers at Roberta's while talking community spirits and locality in beverage programs in Bushwick/E-Wib/Robertaville.The episode starts off with a standup comedy session about Zoom and the lack of microphones at the studio, before we get to brief introductions by Brandon, Jesse, and Shinobu along with their organizations — Roberta's Pizza, Interboro Spirits and Ales, and Kato Sake Works. They then dive right into the part of Bushwick where they are all located with the nickname E-Wib and its pre-hospitality history. Jesse also tells us more about his neighborhood tribute Bushburg pilsner, while Shinobu recalls how the local community helped him grow through the pandemic. Brandon also jumps in with the story of the Mahalo At Ya Boi — Interboro-brewed specifically for Roberta's and its locals. The conversation then moves into the world of Sake, where Jimmy gets schooled on Sake Bomb and gets so nervous that he keeps on touching the mic. Right before the break, Brandon reveals the secrets of the craftsmanship approach at Roberta's. Last but not least, we'll dive into the spirits and drinks they are all sipping at the studio. Jesse brings with him on his bike a 3-year-old straight malt whisky and a special amaro, while Shinobu talks more about his upcoming new place that you won't want to miss out on. Grab your spirits anyway and become a virtual local of Robertaville!Photo Courtesy of Matt Patterson.Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

This week on Beer Sessions Radio, Jimmy welcomes Sam Richardson of Other Half Brewing and Brandon Hoy of Roberta’s Pizza. Both of these Brooklyn-born businesses are nearing the opening of new outposts in Williamsburg’s Domino Park. In the first half of the show, the guests dive into their establishments’ pasts and talk about how they have adjusted to Covid-19. In the second half they talk about their plans for Domino Park, what experimental beers Other Half is planning to brew there, and how the aesthetic of the development will affect their design plans. Plus, Sam delves deep into the hop varieties he’s excited to be brewing with and Brandon offers suggestions for Roberta’s pizzas to pair alongside Other Half’s hop-forward beers. Beer ListOther Half Brewing, Riwaka Chroma Right Proper Brewing, Baron CorvoSchilling Beer, Alexandr  Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast. 

From piping hot pizza to the satisfyingly boxed Chinese food, takeout and delivery have been a part of our lives for over a century. This year, however, delivery went from a convenience to a necessity. Covid-19 forced restaurants and supermarkets to adapt quickly. The country has been faced with the question: How can we get food safely and efficiently? One answer has been delivery. First, we take a step back and see how takeout and delivery have been at the forefront of social and economic change throughout the 20th century.  We hear from one delivery driver about how his job has and hasn’t changed since the start of quarantine. Brandon Hoy, co-founder and COO of Roberta’s Pizza in Brooklyn, tells us how his restaurants are using new and innovative ways to streamline their delivery service amid Covid-19 safety regulations and staff shortages. Lastly, The Big Food Question  helps us answer some of our most pressing pandemic-related delivery queries. Further Reading:History of American takeout and DeliveryFind Rev Cianco’s free webinars on Youtube, like this one and this one about delivery. And Rev’s bootcamp will pick up again in the fall. To get in touch with Rev and keep up with upcoming events and additional resources, visit his website here or find him on Instagram and Facebook.Subscribe to The Big Food Question (Apple Podcasts | Stitcher | Spotify | RSS) Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast. 

On today's episode of All in the Industry®, Shari Bayer has a special episode from H.O.S.T. SUMMIT + SOCIAL, our inaugural all-day conference, for and about, our dynamic hospitality industry, which took place on Monday, January 27, 2020 at The William Vale in Williamsburg, Brooklyn.  H.O.S.T. (HOSPITALITY. OPERATIONS. SERVICES. TECHNOLOGY.) featured top culinary and hospitality leaders, who have all been past guests on our show, in informative panel discussions and one-on-one-interviews, creating a forum for the exchange of ideas and innovation.  Over 250 hospitality professionals joined us for a full day of programming, which included networking opportunities with fabulous food and drinks.  Our overall theme, ""ALL IN”,  was carried throughout the day, from our panels to our curated lunch conversations to Shari's keynote address. This episode is longer than our usual shows, as it includes the following four conversations from the conference’s Morning Session: THE MAKING OF A DEAL: A REAL ESTATE APPROACH TO HOSPITALITYPanelists:Keith Durst, Principal & Founder, FOC (Episode #50)Graceanne Jordan, Hospitality, Partnerships & Investments, Milstein Companies (Episode #26)Jasmine Moy, Founder, Jasmine Moy Law P.C. (Episode #224) Moderator:  Kathleen Squires, Food & Travel Writer; Columnist, The Wall Street Journal; Co-Producer, James Beard: America’s First Foodie (Episode #44) RESTAURANTS & RISKS: AN INDUSTRY PERSPECTIVEPanelists:JJ Johnson, Chef-Founder, FieldTrip (Episode #130)Didier Elena, Executive Director of Food Quality & Culture, Hogsalt Hospitality (Episode #53)Alison Arth, Founder & Principal, Salt & Roe (Episode #209) Moderator:  Jeff Gordinier, Food & Drinks Editor, Esquire (Episodes #198/#223) CHANGING NEIGHBORHOODS, CHANGING NEEDS - BROOKLYN AND BEYONDPanelists:Alice Cheng, Founder & CEO, Culinary Agents (Episode #59)Sean Feeney, Co-Founder, Grovehouse; Owner, Lilia & Misi (Episode #223)Brandon Hoy, Co-Owner, Roberta’s (Episode #184) Moderator:  Marie Elena Martinez, Founder, Meets NYC; Co-Founder, New Worlder (Episode #103) PAST, PRESENT & FUTURE OF RESTAURANTS: LESSONS FROM A LEGENDARY RESTAURATEUR  Shari Bayer, Founder, Bayer Public Relations; Host & Producer, All in the Industry; Founder, H.O.S.T. SUMMIT + SOCIAL,  In Conversation with Drew Nieporent, Founder, Myriad Restaurant Group (Episode #176) We realize that a lot has changed in our industry, and the world, since we hosted H.O.S.T. due to Covid-19, and the tremendous impact it has had on restaurants and the entire hospitality space.  We are here to support however we can to help #saverestaurants. We hope that you will still find these conversations to be inspiring and valuable in moving forward through this unprecedented time.   Many thanks to all of our panelists, partners, team and attendees.  It was truly a special day. For more information about H.O.S.T., please go to allintheindustry.com, and stay tuned for our video coverage.  Follow us @allindustry - #host2020 #hostsummitsocial. Thanks for being a part of All in the Industry®. Stay safe and well.  Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.  

Change is inevitable and in today’s landscape change is constant. Restaurants will not look the same as they once did for the foreseeable future. Whether through closure, regulation or community fear, we can’t expect to reopen our businesses without adapting to the way things will be. Growth will be in your hands. We’re back with another episode of RE-Opening soon, talking to chefs, restaurateurs and those in the hospitality business about the impacts of the Coronavirus Crisis. We’ve spoken with chefs on closing down, and approaching their local government and mental health and well being in this unprecedented era. It seems everywhere you look there is a story about the p word: “pivot.” While some call it pivoting, those of us in and around the hospitality call it fighting for survival to possibly stay afloat and serve our communities. Our guest today is  Brandon Hoy, Co-founder and COO of our beloved Roberta’s Pizza.  Roberta’s is now offering make at home pizza and pasta kits, baked goods, and grocery as well as  delivery from all locations. Then we’re joined by Jeremiah Stone and Fabian Von Hauske of Contra, Wildair and Peoples Wine. We’ll hear how our LES neighbors have pivoted into a carry out/ delivery model dubbed Contrair.   Opening Soon is powered by Simplecast.Brandon Hoy, Co-founder, COO, Roberta’s, Pizza. pasta, kits, grocery, delivery, Jeremiah Stone, Fabian Von Hauske of Contra, Wildair, Peoples Wine, LES, Contrair

Co-hosts Emily Pearson, Patrick Martins and Brandon Hoy are in the studio with chef friend Trigg Brown of WinSon and WinSon Bakery talking all things fast food, Thanksgiving, favorite cuts of meat, bread, sauces and more! The Main Course is powered by Simplecast. 

Our Moderator Emily Pearson leads our Weekly Baste Segment with a fast paced game of word association and a lively discussion of all things lamb, wild grasses, Julia Child, Thanksgiving, legacy and more! Our guests for The Weekly Grill are John and Sukey Jamison of Jamison Farm in Pennsylvania. Learn more at JamisonFarm.com.The Main Course O.G. is powered by Simplecast.  

It's HALLOWEEN! Our Moderator Emily Pearson leads our Weekly Baste Segment with a fast paced game of word association and a lively discussion of all things Halloween, candy, the perfect Irish coffee, Guiness, The New York Irish Whiskey Fest and more! Our guests for The Weekly Grill are Jack McGarry and Sean Muldoon of The Dead Rabbit, NYC's most famous Irish Pub and one of the World's Best Bars. Learn more at DeadRabbitNYC.com and NYIrishWhiskeyFest.com!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.

It's a full house this week with co-hosts Patrick Martins, Brandon Hoy, Mike Edison and special guest Daniel Sharp of The Meatball Shop. Our Moderator Emily Pearson leads our Weekly Baste Segment with hard-hitting stories of food in the news and a fast paced game of word association. This week we discuss all things GOAT, goat cheese and Goatober, British tabloids, neighborhood favorites, lunch ladies, UberEats, Meghan Markle and more. Our guest for The Weekly Grill is James Whetlor of Cabrito Goat Meat, Goatober International and the James Beard Award Winning Author of Goat: Cooking and Eating. Learn more at Goatober.com and by following @goatobernews! 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.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in The Weekly Baste Segment. This week we discuss the 93rd Annual Feast of San Gennaro, martinis and other icons of American culture, a "Library of Things," oysters and more! Our guests for The Weekly Grill are Chef Evan Tessler of Manhatta and Chef Sib Cheeseman of Gran Electrica. The Main Course O.G. is powered by Simplecast.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss bridge and tunnel, International Cheeseburger Day, paper, hiking and ingredients! Our guest for The Weekly Grill Chef Matt Ruzga of The Fox & Falcon in South Orange, New Jersey. The Main Course O.G. is powered by Simplecast.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss bear sightings, tiny restaurants, Taiwanese cuisine, lingering and football season! Our guest for The Weekly Grill is Rich Ho. Rich's restaurant, Ho Foods brings home-style and modernized Taiwanese food to the East Village and pays homage to classic flavors and techniques by way of the San Gabriel Valley, California, the "mecca of Taiwanese food in America." The Main Course O.G. is powered by Simplecast.

This week we have the OG (original) crew in the studio: Patrick Martins, Mike Edison, Brandon Hoy and Emily Pearson. The band is back together and it's the last episode before the summer break. Tune in as our hosts talk vacationing, legacy restaurants and legacy bands, Revel scooters, waiting in lines and more. Plus Mike and Brandon sing acapella! The Main Course O.G. is powered by Simplecast.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss Vietnamese and Taiwanese cuisine, pioneering Brooklyn neighborhoods, eating in vs. dining in and the groups involvement in charities. Our guests for The Weekly Grill are Jimmy Tu of Bunker Vietnamese and Trigg Brown, Josh Ku and Jesse Shapell of Win Son and Win Son Bakery. Also joining the panel are John Carlos Pena and Ryan Salcedo who have started H.E.L.P (Help Everyone Live & Prosper), a project created by a small group of young people from El Puente's Williamsburg Leadership Center. Learn more at: https://elpuente.us/leadership-centers. The Main Course O.G. is powered by Simplecast.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss oysters, rooftop farming, bees, rose, local delivery struggles and more! Our guests for The Weekly Grill are Ben Flanner of Brooklyn Grange based in Brooklyn and Meg Dowe and Drew Nemetz of Yennicott Oysters out on the North Fork of Long Island. 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 or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate The Main Course O.G. is powered by Simplecast.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss all day dining, kebabs, National Caviar Day, Seinfeld, Wimbledon, rose raspberries, whiskey and more! Our guests for The Weekly Grill are Nate Adler, Will Edwards and Katy Moore of Gertie restaurant in Williamsburg, Brooklyn. 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 or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate. The Main Course is powered by Simplecast.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss Australia and Los Angeles, outdoor dining, mezcal, rising costs and heritage breeds. Our guests for The Weekly Grill are Chef Jeremy Price of Cecconi's Dumbo and Sonya Comiskey,2018 Nuffield Farming Scholar, Founder Epicurean Beef, and Co-Founder of Comiskey Bazadais Beef in Australia. 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 or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate The Main Course O.G. is powered by Simplecast.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss all things Goatober, Best Restaurants, Bourdain Day, Mexican cuisine, food delivery apps and more. Our guests for The Weekly Grill are Darren Carbone of El Vez and James Whetlor of Cabrito UK and Goatober International. 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 or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate The Main Course O.G. is powered by Simplecast.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss all things ham, Virginia, #MeatFreeMondays, the life of Molly O'Neill and the Summer Fancy Food Show. Our guests for The Weekly Grill are Sam and Donna Edwards of Edwards Virginia Smokehouse, makers of delicious ham, bacon and sausage since 1926. 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 or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate The Main Course O.G. is powered by Simplecast.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss all things karaoke, cooking tools, CBD, Korean barbecue and natural wine. Our guests for The Weekly Grill are Chef Yong Shin of Insa and Natural Wine Sommelier and Consultant, Doreen Winkler. The Main Course O.G. is powered by Simplecast.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their country ham, family businesses, James Beard, spirits and more in our Weekly Baste Segment. Our guests for The Weekly Grill are Nancy Newsom “The Ham Lady” from Col. Bill Newsom's Country Ham in Princeton, Kentucky, Herbert Lipscomb and George Weld of Egg Restaurant in Williamsburg, Brooklyn. The Main Course O.G. is powered by Simplecast.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss all things taste, perfectionism and long-aged! Our guests for The Weekly Grill are Chef Matthew Rudofker and Chef Daniel Sharp of The Meatball Shops. The Main Course is powered by Simplecast.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss all things pizza, pork roll, culinary school, ascending neighborhoods and more. Our guests for The Weekly Grill are Al di Meglio, Chef and Owner of Barano, a wood fired seasonal Italian restaurant in South Williamsburg, Brooklyn featuring house-made pastas and wood-fired pizzas and Lena Ciardullo, Executive Chef at Marta, Caffe Marchio and Vini e Fritti, Union Square Hospitality Group's Roman-inspired restaurants located in The Redbury New York. The Main Course O.G. is powered by Simplecast.

We’re back! To start our fourth season, we're celebrating HRN’s 10th birthday with a very special episode about HRN's home, Brooklyn. Not only is it the birthplace of food radio, but it's also home to some buzzy neighborhood pollinators and the urban farmers who care for them. We have an interview with Eric Adams, Brooklyn's Borough President, who shares his transformative health journey. Our neighborhood of Bushwick has changed a lot over the past decade, from its culinary renaissance to the complicated implications of gentrification, and we take a look at how businesses have shaped – and continue to shape – our community. Finally, we have a look towards 2020, as we consider how challenging, yet crucial, the census count will be in Bushwick. This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council. Meat + Three is powered by Simplecast.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss robots, food waste, favorite meat cuts, the Royal baby and more! Our guests for The Weekly Grill are Yoko Koide and Michael Kale of Marlow & Daughters, Alex Oster of A-OK Berkshire BBQ and Michael (Ruby) Rubinstein of Momofuku Las Vegas. The Main Course is powered by Simplecast.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss cocktails, sustainability, climate change, Blue Apron's demise and the future of restaurants. Our guest for The Weekly Grill is Joe Mangipano. Joe's career like most people in hospitality, started from the very bottom. Growing up, his mother owned a sushi restaurant in upstate New York. His passion for cooking began as a small child, developing a fond appreciation for all cuisines. Before making the transition to New York City he worked under the guidance of Alto Cinco owner, Johanna Yorke. She gave Joe the opportunity to try every position possible in her restaurant and after 7 years Joe was ready to make the move to NYC. In 2008 Joe began teaching baking classes at Butter Lane Bakery and later landed a job at Mesa Grill as a pastry cook. Then, in 2015 Joe made the transition back to cooking and with the help of a close friend he was given the opportunity to become Sous Chef at Employees Only NYC. Since then Joe has been a vital part of continuously elevating the quality of food at EO. As Executive Chef he hopes to continue the development of EO's food menu by incorporating his unique style. The Main Course O.G. is powered by Simplecast.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss feeding your "mother," Jewish foods, the future of hyper-local, Notre Dame Cathedral and spirit energies! Our guests for The Weekly Grill are Joe Carroll, Brian Kenny and Eric Kos! The Main Course O.G. is powered by Simplecast.

If a chef wants to find a specific product - how much time does it take to reach and track down a vendor? If a farmer has perfectly ripe produce she needs to sell now - how would she find a buyer? Connecting farmers and restaurants on a digital communication platform is the idea behind To Market. On this episode To Market CEO and founder David Moosman, pitches his services to Brandon Hoy, Roberta’s Pizza (@robertaspizza) owner and co-founder. This episode of Tech Bites (@techbiteshrn) is made possible by the generous support of Roth Cheese (@rothcheese). Tech Bites is powered by Simplecast.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss pre-batched artisanal cocktails, spirit foods, farmers markets and of course, Meghan Markle! Our guests for The Weekly Grill are Amanda Wilson and Elizabeth McConnell of Union Square Hospitality Group. After many years as Chef de Cuisine at Union Square Cafe, Amanda recently took on the new role of Executive Chef at Daily Provisions, a neighborhood coffee shop, bakery and sandwich shop concept in NYC. Liz also spent many years in Union Square Cafe's kitchen and currently oversees all foraging and purchasing for the restaurant. The Main Course is powered by Simplecast.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss the Impossible Burger, congestion taxes, brick & mortar book shops, women in hospitality and Duchess Meghan Markle. Our guests for The Weekly Grill are Erin Fairbanks and Lizzy Young. Erin Fairbanks is a partner at GROUT, a project development consultancy delivering resources needed to convert an idea, thought or plan into an actual project with the potential to deliver impact and create new value for society. She is also a co-founder of Women in Hospitality United and the founder of BKBF Productions and Ladies Night, a monthly event bringing women together to explore leadership and workplace empowerment. Her primary areas of interest are: women's empowerment, sustainable food systems, racial justice and palliative care. Erin was also the Executive Director of Heritage Radio Network from 2012 to 2016. Lizzy Young founded lizzyoung bookseller in January 2012. She was previously an assistant editor at Gourmet Magazine and a pastry chef before ending up in the rare book world. She believes that culinary books give you a window into the cultural narrative of the specific time and place in which the book was composed and you can currently find her minding her “brick & mortar" book shop, Lizzyoung Bookseller, in Cobble Hill, Brooklyn. The Main Course is powered by Simplecast.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss fast food joints, favorite foods, drunk foods, best bites, France, Martha's Vineyard, The Sylvia Center and more! Our guests for The Weekly Grill are Chris Fischer and Antonio Mora. Chris Fischer is a chef, farmer and the James Beard Award winning writer of The Beetlebung Farm Cookbook (Little, Brown, 2015) whose roots on Martha's Vineyard run twelve generations deep. Antonio Mora is the Executive Chef of Quality Meats in New York City, part of the Quality Branded group. Having previously worked behind the stoves at Daniel, Frankie's Spuntino and Prime Meats, Antonio's earthy, rustic take on dining has influenced the contemporary versions of steakhouse classics at Quality Meats. The Main Course is powered by Simplecast.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss Hudson Yards, bees, print food publications, blockchain technology, and dining out. Our guest for The Weekly Grill is Eric Kos, publisher of the Alameda Sun and later in the show, we're joined by Ulli Sitter to discuss her signature oils, part of Ulli's Oil Mill. The Main Course is powered by Simplecast.

Our Moderator Patrick gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss protein, meatballs, Hudson Yards, and the mainstream news media and its lightening fast news cycle. Our guests for The Weekly Grill are……………………… Jonathan Tilles Executive Sous Chef and Tim Caspare Chef de Cuisine of Pasquale Jones restaurant on the Lower East Side. Also calling in Eric Kos Publisher of the Alameda Sun. The Main Course is powered by Simplecast.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss hangovers, classic vs. innovative dishes, artisan food products, White Castle and grains. Our guests for The Weekly Grill are Nick Tamburo & Emma Conroy of Momofuku Nishi in New York and Bob Klein of Oliveto Restaurant & Community Grains in Oakland, California. Nick began his career in Boston, working at Flour Bakery, Savenor's Butcher and Market and Radius by chef Michael Schlow. Upon moving to New York, Nick joined the Momofuku team at Noodle Bar and later moved on to Ko before holding his current position as the Chef de Cuisine at Momofuku Nishi. Emma moved to New York City in 2011 from Providence, Rhode Island. She worked at Locanda Verde, Red Cat and then Corkbuzz where she was promoted to Director of Operations. Emma joined Momofuku in 2016 and is currently the General Manager of Nishi. Bob Klein is the founder of Community Grains and co-owner of Oliveto restaurant in Oakland. He has spent the last 6 years working to rebuild the local grain economy in Northern California. Besides being a prominent restaurateur, Bob has been a broadcast executive producer, a national program consultant, and developer/syndicator. He is the recipient of the DuPont Columbia Award, the IRIS award, and several Emmys. He takes delight in strengthening his community by connecting people together through good food. The Main Course O.G is powered by Simplecast.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss caviar, Valentine's Day, the far west side and Amazon meal kits. Our guest for The Weekly Grill is Mandy Oser, Founder and Owner of Ardesia in Hell's Kitchen, a wine bar she opened in fall 2009 as a place where both those with a deeper knowledge of wine as well as novices can find a selection that will satisfy. Along with selecting the wines, Mandy oversees chef Bernardo Garcia's menu of inventive and shareable dishes that complement the diverse wine program. When not at Ardesia, Oser can be found spending time with her son, Oisín, or exploring new corners of NYC through art & food. The Main Course is powered by Simplecast.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss chocolate, complaining at restaurants, spirit foods and CBD. Our guest for The Weekly Grill is Nate Hodge, co-founder and Head Chocolate Maker at Raaka Chocolate, a nationally distributed bean-to-bar chocolate company based in Red Hook, Brooklyn. Nate appears as a featured subject in the film, Setting the Bar (2017), a documentary that focuses on the leading role Raaka has taken in the craft chocolate movement's focus on sustainable cocoa sourcing. Every year, Raaka releases 24 unique chocolate bars inspired by recipes from all over the world, and in collaboration with local chefs and artisans. Nate is also married to Catherine Greeley, Vice President and Director of Mail Order at Heritage Foods. The Main Course O.G is powered by Simplecast

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss waiting in long lines for brunch, In-N-Out Burgers, feeding furloughed government workers, stocking the pantry and more. Our guest for The Weekly Grill is Dede Lahman, Co-Owner of Clinton St. Baking Co. and Community Food & Juice. DeDe enjoyed a decade long career as an editor and writer for national magazines before switching to the restaurant life. Her Clinton St. Baking Co. Cookbook was named a best of NY Times' 2010. From 2012 to 2016, DeDe proudly served on the Board of Directors of New York Sun Works (www.nysunworks.org), a non-profit organization that builds 21st century hydroponic greenhouse science labs in urban schools. The Main Course OG is powered by Simplecast

As 2018 comes to a close Emily, Patrick and Mike discuss their attitudes, opinions, edicts and the soon to be announced, Heritage Radio Network Hall of Fame! The Main Course OG is powered by Simplecast

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss chicken bones, food highlights from 2018, trends for 2019, pizza toppings and Union Square Hospitality Group. Our guest for The Weekly Grill is Chef Joe Tarasco, Associate Director of Operations at Marta, Caffe Marchio and Vini e Fritti, Union Square Hospitality Group's Roman-inspired restaurants located in The Redbury New York. The Main Course is powered by Simplecast.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss cooking the perfect American meal for Megan Markle and Prince Harry, the fate of Yelp, edible gifts, ascending food cities and food heroes. Our guest for The Weekly Grill is Chef Joseph Capozzi, Executive Chef of Upper East Side restaurants: The East Pole, Eastfields and The East Pole Fish Bar. The Main Course OG is powered by Simplecast

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss indulgent eating, food critics, Italy, butchering, Babbo and food TV series. Our guest for The Weekly Grill is Chef Gaetano Arnone of Babbo Ristorante in New York. Gaetano grew up in California where he ran his family's Italian restaurant, Arnone's Little Italy. After high school he moved to Italy to discover what it really meant to be Italian and in 2009 studied with master butcher Dario Cecchini at the Antica Macelleria Cecchini in Panzano, Italy. Since returning to the U.S., Gaetano has worked for several of New York's best butcher shops and salumerias including Eataly, Dickson's, Salumeria Rosi and now Babbo Ristorante. The Main Course OG is powered by Simplecast

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss turkey, street food vendors, holiday galas and fundraising. Our guest for The Weekly Grill is Caity Moseman Wadler, Executive Director of Heritage Radio Network. Caity holds an M.A. in Food Studies from New York University and a B.A. in Molecular Biology/Biochemistry from Middlebury College. Prior to her graduate studies, Caity worked at a biotech startup where she engineered yeast to discover new antibody drugs and took a whirlwind trip around the world before settling in New York City. Caity came to HRN back in 2015 through the Julia Child Foundation Food Writing Fellowship and later joined the team full-time as Deputy Director. She is also the co-host of two Heritage Radio Network shows: HRN Happy Hour and Meat + Three a zesty, 15-minute weekly update on food stories and commentary modeled after the Southern meat-and-three-sides concept: a deep dive and three shorts. The Main Course O.G. is powered by Simplecast

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss coffee, Japan, cookbooks, bookshops, the Moka Pot and pig farms. Our guests for The Weekly Grill are Jackson Stamper of Employees Only and Evan Hanczor of Egg. Jackson's career in the kitchen began while working as a bar-back at an upscale wine bar in Orlando, Florida. After ventures in Philadelphia and New York, he was introduced to Chef Julia Jaksic of Employees and joined the team! Evan Hanczor is the chef of Egg restaurant, which puts at its focus breakfast and a farm to table ethic — they have their own farm in upstate New York, which supplies many of their ingredients and they are the largest buyer in New York of Nancy Newsom's famous Col. Newsom's Country Ham. Evan and his partner, George Weld recently opened in Tokyo and Egg remains a destination for breakfast in Brooklyn. The Main Course is powered by Simplecast.

Brandon Hoy is one of the founders and current COO of Roberta's Pizza overseeing bi-coastal restaurants, a frozen pizza business, multiple manhattan kiosk locations and a 2 michelin star restaurant nestled into the backyard of the original Roberta's in Bushwick. On this episode he discusses 10 years of Roberta's, his childhood in Napa and his early years in the NYC nightlife scene as a bartender, DJ and promoter before co-founding the immensely popular Bushwick restaurant. The Line is powered by Simplecast.

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss special edition Golden Girls cereal, Slow Food vs. Fast Food, Halloween and giving back! The show is rounded out by our special guests, Al Diefenbach, Millicent Souris, Sr. Caroline Tweedy, RSM, Genise Acevedo, and Candyce Mason of St. John's Bread & Life. Founded in 1982, St. John's Bread & Life works to alleviate hunger and poverty in Brooklyn and Queens. For many families and individuals, the foods that we provide are the only meals they have. They partner their hunger program with a comprehensive array of services designed to help people achieve self-sufficiency and increased stability, while reducing the need for emergency food services. The Main Course O.G. is powered by Simplecast

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss GOATOBER, cheese culture in America, the abrupt closing of Pilotworks, food waste and of course, Megan Markle. The show is rounded out by our special guests Anne Saxelby of Saxelby Cheesemongers, James Whetlor, author of GOAT and founder of Cabrito Goat Meat in England and Dan and Vicki Purdy of Purdy Foods. The Main Course O.G. is powered by Simplecast.

Our Moderators gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss seltzer, birthdays, James Beard Foundation, and East Coast vs West Coast chefs. The show is rounded out by our special guests Steve Marks, of Premier Meats in Los Angeles and Jeff Mosher chef at Robert Mondavi Winery. The Main Course O.G. is powered by Simplecast.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss kosher bacon, coffee, pasta, and Canada. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest Sarah Obraitis and Hugue Dufour. They own and operate MWells Steakhouse and MWells Dinette at PS 1 in Long Island City. Sarah is also an owner of Heritage Foods! The Main Course O.G. is powered by Simplecast.

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss airplane food, lobsters getting high, Russ & Daughter's, East Coast vs. West Coast chefs and The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by two special guests, Cal Peternell and Rob McKeown. Cal Peternell grew up on a small farm in New Jersey and earned a BFA in painting from the School of Visual Arts in New York City. While living in Italy with his wife, artist Kathleen Henderson, Cal was inspired to pursue a cooking career. After working at various acclaimed restaurants in San Francisco and Boston, including BIX, Loretta Keller's Bizou, Lydia Shire's BIBA, and Chris Schlesinger's the Blue Room, he landed at Alice Waters' Chez Panisse. Since leaving the kitchen, Cal started a podcast called Cooking By Ear, which encourages listeners to cook along and features exciting kitchen guests and he just published his third cookbook, Almonds, Anchovies and Pancetta. Cal and his wife have three sons and live in the Bay Area. Rob McKeown is a journalist, scholar and designer based in Ottawa and Florida. The Main Course O.G. is powered by Simplecast.

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss mayo marrying ketchup, Burt marrying Ernie, Starbucks marrying Italy and Coke marrying the munchies. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest Neil Kleinberg. Co-owner of Clinton St. Baking Co. and Community Food & Juice, Neil Kleinberg raised himself in a crazy kitchen in Flatbush, Brooklyn, among 4 kids, 2 parents, 16 neighborhood cousins, and 6 aunts and uncles. At 10 years old, he became a one-boy culinary wonder who'd do anything to avoid his mother's “famous” dish: chicken in a pot (the only dish in her repertoire). Neil opened his first restaurant, Simon's in Lincoln Center, at just 22 and in 1997 re-opened the legendary seafood restaurant, Lundy's, in his native Brooklyn. The Main Course O.G. is powered by Simplecast

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss Cynthia Nixon's bagel order, products that are actually handmade, snack foods, The Spotted Pig and misused food terms. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest, Alfred Milanese, the man behind the beloved Martin's Pretzels in New York. Ask anyone and they will say Martin's makes their favorite pretzel. Handmade by Mennonites (no machines ever!) in New York and Pennsylvania, and boiled in water and soda, Martin's Pretzels are available for sale around the country via MartinsPretzels.com and locally in New York at many of the Greenmarkets. The Main Course O.G. is powered by Simplecast

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss Netflix vs. Food Network, the new celebrity Colonel Sanders, new age supermarkets and Mike Edison's final episode of Arts & Seizures. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guests Trigg Brown, chef and co-owner of Win Son restaurant in Brooklyn. The Main Course O.G. is powered by Simplecast

Can artificial intelligence make Roberta’s Pizza better? Maybe. Today’s restaurants are running on data systems that are cobbled together from multiple third party platforms, creating a fragmented picture of business that’s not always up-do-the-minute. If your numbers are stale, you’re probably loosing money somewhere. Ingest (@ingestAI) aims to solve these issues by integrating all of a restaurant’s data systems, using AI for automated decision making. Does that mean you can make more dough selling pizza? Find out on Tech Bites (@techbiteshrn) when Ingest CEO and co-founder Kenneth Kuo pitches his services to Brandon Hoy, Roberta’s Pizza (@robertaspizza) owner and co-founder. This episode is sponsored by the Japanese restaurant Nakoi (@naoki_takahashi_chelsea) the start-up accelerator Food Future Co (@foodfutureco). Tech Bites is powered by Simplecast

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss fast food, deli's pizza museums, drink horoscopes, Whole Foods and Niman Ranch and food in print. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guests Jonah Miller. Owner of Huertas restaurant in the NYC, he is also an author of The New Spanish which takes a playful approach to the cuisine of Spain, one calibrated to the way we eat today. Don't look for the same-old tapas and sangria here. Instead you'll find a saffron rice fried with bacon and shrimp, golden squash christened with Marcona almonds, Basque sausages in hot dog buns, a cocktail made with red wine and cola (trust us, it's delicious), and even a blueprint for making your own vermouth. The Main Course O.G. is powered by Simpelcast

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss the future of meal kits, food emojis, Megan Markle and White Castle. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about the dos and don'ts of dining at cruise buffets. The show is rounded out by our special guest Jennifer Leuzzi, host of Tech Bites on HRN. Tech Bites investigates the profound ways the rapidly evolving digital world is transforming how we discover, produce, and share food in the real world. Jennifer explores how technology impacts our culinary lives. The Main Course O.G. is powered by Simplecast

On today's episode of "All in the Industry", host Shari Bayer chats with Brandon Hoy, Co-Owner and COO of Roberta’s, the home of Heritage Radio Network. Roberta’s compound includes the casual Roberta’s—with its wood-fired pizza ovens, on-site garden, bakery, Tiki bar, and to-go counter—and two Michelin-starred dining destination, Blanca. Alongside Co-Owner and Chef Carlo Mirarchi, Brandon founded Roberta’s in 2008 with the goal of providing a previously underserved neighborhood with artisanal food and drinks and an artsy, cool vibe. Today's show also features Shari's PR tip, Speed Round, Industry News, and Solo Dining experience at Chicha Cafetin and Cocktails, a new Nicaraguan restaruant in Bushwick, Brooklyn. Listen at Heritage Radio, iTunes, Stitcher or Spotify. Follow us @allindustry. All in the Industry is powered by Simplecast.

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss the cost of meal-kits, Amazon and Oprah entering the food mail order business and tracking food carts with GPS. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guests Tony Butler, HRN Board member and former head of St John's Bread and Life, the largest hunger relief org in Brooklyn. The Main Course O.G. is powered by Simplecast

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. In our Words to Marinate On segment our panelists listen to a clip and each give their opinion. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest Lisa Held who is a New York City-based journalist who writes about the food system, sustainability, and health, especially all of the intricate ways in which those topics intersect. She is a regular contributor to Civil Eats and also writes for Eater, Edible Manhattan, Tasting Table, Food Tank, and other publications. She has a master's degree from Columbia University's School of Journalism. The Main Course O.G. is powered by Simplecast

What do Legos, Salt Bae and a cheese truck have in common? They all play a role in this week's Meat + Three, which is all about the dreaded bureaucratic red tape. To kick things off, we hear from Brandon Hoy, Dave Arnold, Sother Teague, Damon Boelte, and Jimmy Carbone, five of HRN's hosts who are all seasoned bar/restaurant owners in New York. They share some of the strangest red tape they've encountered. There are many rules governing when, how, and where you can open up shop – a lesson that the mysterious "Salt Bae" learned when he brought his eponymous restaurant (and glove-less hands) to Manhattan. Not all red tape stories are downers – HRN's Hannah Fordin catches up with NYC Council Member Rafael Espinal about the successful repeal the New York City Cabaret Law, a regulation introduced in 1926 that was often called racist, homophobic and authoritarian by its opponents. To better understand red tape in other cities, Sarah Strong brings us a report from New Haven about the efforts to make food trucks stationary and Micaela Heck speaks to a restauranteur about his campaign to bring a parking deck to downtown Roswell, Georgia. Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. Meat + Three is powered by Simplecast

It's back! The show that made the Heritage Radio Network a force to be reckoned with has returned to the air with the man who stirs the sauce, original host and founder of Heritage Radio, Patrick Martins. TMC was the first show ever to debut on HRN in April of 2009, and TMC OG follows in its tradition of breaking new ground on the airwaves. The Main Course O.G. covers food news and culture, featuring no-holds-barred interviews and refreshingly honest guests, ranging from iconic chefs, to muckraking journalists, farmers, truck drivers, food-obsessed comedians, Falstaffian hedonists, and more. TMC OG is hosted by Patrick and a rat pack of culinary cool, including visionary owner of Roberta's (and outlaw rapper) Brandon Hoy, author and musician Mike Edison, plus HRN board members, and a cast of thousands of culinary luminaries and lunatics, old-school radio activists, anarchists, and of-the-moment gastronomic titans including members of the Heritage Foods team. TMC OG is required listening, ground zero for the Heritage Radio Network. The Main Course is powered by Simplecast

We’ve got some great guests joining us tonight to talk about nightlife and culture here in Bushwick, including Rafael Espinal, NYC Council member for Bushwick; Brandon Hoy, Roberta’s co-founder/owner; Bim Lafontaine of Godspeed Brewery; and Tony Bellis, Pete Lengyel, and Zack Kinney of KCBC Brewing. Beer Sessions Radio is powered by Simplecast

Take a trip back to the early days of Roberta’s as co-owner Brandon Hoy talks to some of the longest tenured staff about their favorite memories of the cultural hub/restaurant. From nude waiters to beer drinking competitions – get a rare look into the forgotten world of Roberta’s in its first days of operation. This program was brought to you by Heritage Foods USA f

Welcome to Roberta’s Radio, a free-form, unguarded window into one of the most interesting places in the world. On the debut episode, Jack Inslee interviews Roberta’s co-owner Brandon Hoy about the origins of the restaurant and neighborhood. Later in the show, we’re treated to a DJ set from Pritty Prozac, a Roberta’s back-waiter. This program was brought to you by Heritage Foods USA

Roberta's debuts their new cookbook on this week's edition of The Main Course! Patrick Martins begins the show with Roberta's co-owner Chris Parachini. Tune in to hear Chris talk about the task of capturing the spirit of the restaurant in the Roberta's Cookbook. Hear how the restaurant has grown and changed since its opening. Will Roberta's delve further into the world of publishing in the future? Find out how the artwork surrounding the restaurant has made its way into the book, and how the art has come to define the collaborative nature and mythology of the restaurant. Later, co-owner Brandon Hoy joins the show to talk about gathering recipes for the book and the organization of the book's chapters. How was the Roberta's team able to catalog its history and translate it through the cookbook? Tune in to hear some of the crazy stories from Roberta's past on this week's installment of The Main Course! Thanks to our sponsor, Tabard Inn. Music provided by Dead Stars. “We knew that we could never recreate the experience of actually being here at Roberta's. We used a lot of visual aids to get people in the spirit of what we do here.” [2:30] — Chris Parachini on The Main Course “We record every single menu from every single day.” [22:15] — Brandon Hoy on The Main Course

Charlotte Druckman has been in the world of publishing since her first internship at New York Magazine in high school! This week on Snacky Tunes, Darin Bresnitz talks with Charlotte about her experiences in magazines, and why she transitioned from freelance writer to editor at Medium. Hear how Charlotte pitched a story Ruth Reichl and got started in food writing! What inspired Charlotte to write about women in food in her book Skirt Steak, and is she comfortable with being the spokesperson for women in the culinary world? Later, Brandon Hoy stops by to talk about the release of the Roberta’s Cookbook, and why the tome is so much more than a recipe manual. Tune in to hear Brandon talk about the different types of heat that are used in pizza ovens, and some of the grosser moments that were left out of the book. See Through stops by and talks about their relatively short life as a band and shares a couple of tracks! Tune in to hear about the origins of the band as a recording project, and find out how See Through drinks at a show. Thanks to our sponsor, MOOD Magazine. “Coming from traditional publishing, everything is so set. It’s so cool to be in such a fluid environment like Medium.” [7:15] “I didn’t want to be the spokesperson for women in the culinary world!” [26:15] — Charlotte Druckman on Snacky Tunes

This week on The Mike & Judy Show: A-POT-CALYPSE 2011. Brandon Hoy of Roberta’s & astrologer “Mary Jane” join as guests and uhhhhh………what was I saying? This episode was sponsored by Roberta’s Download MP3

This week on A Taste of the Past Linda sat down with Holley Bishop. Bishop wrote “Robbing the Bees”, a book about the history of beekeeping and her own experience helping bee-keepers “rob” hives of honey. For some further bee-keepery Linda and Holley were joined by Roberta’s own Eddie Diaz and Brandon Hoy, who have been keeping bees in Williamsburg and Bushwick for well over a year now (and well before its current status as a legal hobby kicked in). Tune in for an engrossing look at the surprisingly complex world of bees, honey, their rich past and their uncertain future. This episode was sponsored by Fairway: like no other market.

Cubic Zirconia drops by the studio to drop a live MEGAMIX. Also on the show, Brandon Hoy of Roberta’s talks about rooftop gardens and beekeeping.