Podcast appearances and mentions of dylan heuer

In 1933, Eleanor Roosevelt and Amelia Earhart ducked out of a White House event and commandeered a plane. The First Lady and the first lady of aviation flew to Baltimore and back. The event was documented by journalists, and later recounted in books. But there was more to this spontaneous joyride that didn't make the papers.  * VERY SPECIAL CREDITSHosted by Dana Schwartz, Zaron Burnett, and Jason EnglishWritten by Dylan HeuerProduced by Josh FisherStory Editor is Marisa BrownEditing and Sound Design by Chris ChildsMixing and Mastering by Baheed FrazierOriginal Music by Elise McCoyResearch and Fact Checking by Dylan Heuer and Austin ThompsonShow Logo by Lucy QuintanillaExecutive Producer is Jason English Thanks for listening! If you're enjoying Very Special Episodes, please leave us a rating and review on your favorite podcast platform. You can reach us at veryspecialepisodes@gmail.com. See omnystudio.com/listener for privacy information.

In 1933, Eleanor Roosevelt and Amelia Earhart ducked out of a White House event and commandeered a plane. The First Lady and the first lady of aviation flew to Baltimore and back. The event was documented by journalists, and later recounted in books. But there was more to this spontaneous joyride that didn't make the papers.  * VERY SPECIAL CREDITSHosted by Dana Schwartz, Zaron Burnett, and Jason EnglishWritten by Dylan HeuerProduced by Josh FisherStory Editor is Marisa BrownEditing and Sound Design by Chris ChildsMixing and Mastering by Baheed FrazierOriginal Music by Elise McCoyResearch and Fact Checking by Dylan Heuer and Austin ThompsonShow Logo by Lucy QuintanillaExecutive Producer is Jason English Thanks for listening! If you're enjoying Very Special Episodes, please leave us a rating and review on your favorite podcast platform. You can reach us at veryspecialepisodes@gmail.com. See omnystudio.com/listener for privacy information.

Franklin Lucely, Gilberto, and Ines cleaned up Ground Zero and New York City in the aftermath of 9/11 alongside hundreds of fellow undocumented Latin American workers. These American heroes discuss their experience on the ground during the days and months following 9/11 and the illnesses they developed as a result of their service. While the country has largely forgotten them – offering only token settlements, lack of robust healthcare, and no path to citizenship – they haven't forgotten each other. They carry each other's life stories and are open about their lives to those who will listen. “Yo trabajaba 12 horas diarias los siete días de la semana.” –Franklin “This group of people who sacrificed so much are so forgotten and they're remembered on 9/11 for those days and then we go back to our lives.” –Rosa Maria Bramble, LCSW Read more about the 9/11 Immigrant Worker Freedom Bill or https://www.rosabramble.com/ work.    Creator & Host: Maria Fernanda Diez  Executive Producers: Gisselle Bances, Anna Stumpf, Nikki Ettore  Producer: Pablo Cabrera, Arlene Santana, Dylan Heuer   Associate Producer: Claudia Marticorena Original Theme Music: Tony BrunoSee omnystudio.com/listener for privacy information.

Rupa Marya is a physician, activist, artist and writer. She is an Associate Professor of Medicine at the University of California, San Francisco, founder and director of the Deep Medicine Circle, and co-author of Inflamed: Deep Medicine and The Anatomy of Injustice. She sits down with Dylan Heuer to discuss the connections she sees between colonization and contemporary afflictions like the disproportionate harm caused by Covid-19. She draws on Indigenous knowledge to advocate for a more holistic approach to wellbeing that includes treating farmers as stewards of our health and involving doctors in social justice organizing.HRN is back "On Tour" thanks , in part, to the generous support of the Julia Child Foundation.HRN On Tour is powered by Simplecast.

Karina Ocampo is a Buenos Aires-based journalist and the author of La Ruta Del Maíz, a book documenting her journey, and the journey of corn, through Argentina, Bolivia, Peru and Mexico. She joins Dylan Heuer to unpack the juxtaposition at the center of her recent work: in the Americas corn is the cornerstone of the industrial food system and a sacred, traditional ingredient to many Indigenous people. She talks about how these two worlds collide, shares stories from her year of traveling, and discusses the intersection of food and feminism.HRN is back "On Tour" thanks , in part, to the generous support of the Julia Child Foundation.HRN On Tour is powered by Simplecast.

Carlo Nesler was born and raised in Bolzano, Italy. He has been interested in cooking and fermenting food since he was a boy, but what started as a hobby became an expertise. Carlo hosts workshops on fermented foods in Italy and abroad, collaborates with chefs, restaurants and food producers to create fermented food products, and he translated Wild Fermentation by Sandor Katz into Italian. He sits down with Dylan Heuer for a conversation about biodiversity, regeneration, and microbiomes. Plus he talks about Italian fermented foods, shares why he thinks fermentation can't be taught on Zoom, and describes the satisfaction that comes along with making something with your hands.HRN is back "On Tour" thanks , in part, to the generous support of the Julia Child Foundation.HRN On Tour is powered by Simplecast.

Umar Bashir Ochen is a young activist and member of the Karamojong tribe of Indigenous shepherds located in north-east Uganda. The Karamojong people face daily challenges including hunger caused by climate change, land grabbing, and a lack of food sovereignty. In conversation with Dylan Heuer, he talks about his culture and how it's been threatened over the course of his lifetime. He discusses the organizing efforts he has led to introduce agroecology practices, start a farmers' market, and create local, national, and even international connections. HRN is back "On Tour" thanks , in part, to the generous support of the Julia Child Foundation.HRN On Tour is powered by Simplecast.

Beatrice Ughi founded Gustiamo more than 20 years ago in The Bronx with the goal of introducing New Yorkers to “real” Italian food. Her importing business disrupted existing models by serving consumers directly (in addition to retailers and restaurants). She talks with Dylan Heuer about why it took until later in life to appreciate her native country's foodways, how sharing the stories of Italian makers helps differentiate authentic products from misleading labels, and what her four year quest to find the perfect pasta entailed.HRN is back "On Tour" thanks , in part, to the generous support of the Julia Child Foundation.HRN On Tour is powered by Simplecast.

The Slow Food USA team made their first trek back to the nonprofit's roots in Italy since the onset of the pandemic for Terra Madre Salon Del Gusto. The organization's Executive Director, Anna Mulè and Communications Director, Brian Solem join Dylan Heuer to talk about their thematic focal point for this year's festival: joy and justice. They reflect on how joy, justice, and food intersect in their own lives and discuss what programs in service of this goal are capturing their attention right now. Plus, they share stories of memorable exchanges and great bites at Terra Made this year. HRN is back "On Tour" thanks , in part, to the generous support of the Julia Child Foundation.HRN On Tour is powered by Simplecast.

Hard Core producer Dylan Heuer interviews Jacques Perritaz of Cidrerie du Vulcain in Gruyère, Switzerland and Benoit Lesuffleur of Domaine Lesuffleur in Normandy, France. They share the stories behind their ciders and dive deep into apple varieties, biodiversity and heritage. Plus they discuss consumer differences in Europe versus the U.S. and what they want winemakers to know.Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today.HRN On Tour is powered by Simplecast.

Jamie Ager, the owner of North Carolina's Hickory Nut Gap Meats, and Asher Wright, the company's Farm Director join HRN's Caity Moseman Wadler and Dylan Heuer for a conversation that spans from the flavor of their meat to the microbes in their soil. Jamie and Asher share their perspective on the potential of regenerative farming to change agriculture (and the climate) for the better, and discuss what implementing regenerative practices looks like day-to-day. Plus, Jamie and Asher share their favorite recipes using Hickory Nut Gap Meats!HRN On Tour is powered by Simplecast.

Emily Heintz is behind Sèchey, a new shop in Charleston carrying non-alcoholic spirits, wine & beer for mindful drinkers and the sober curious. Emily joins HRN's Caity Moseman Wadler and Dylan Heuer for a tasting across these categories as well as a conversation about this growing market.HRN On Tour is powered by Simplecast.

After closing Meme's Diner in November 2020, co-owner Libby Willis wanted to preserve the sense of community the restaurant fostered but wasn't ready to open another traditional restaurant. Instead, she has transformed what restaurant operations can look like. Her new enterprise, KIT, is operating as an incubator of sorts, sharing the burden of business ownership with a cohort of owner-operated businesses while creating a cohesive experience for diners. Gain insight into how KIT is operating and the potential Libby sees for creating a more inclusive industry.Have a question you want answered? Email us at question@heritageradionetwork.orgThis episode was produced in partnership with our friends at TD Bank.This project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

Pandemic restrictions are easing and things are changing quickly. We can eat indoors at restaurants again. Host dinner parties. It's exciting to go back to some of our favorite activities, but it can also feel a little nerve wracking. There might even be some pandemic-era changes that are worth keeping around.This week on Meat and Three we bring you a survival guide for re-entering society. We cover tips for hosting a dinner party, what reopening restaurants might mean for communities, the end of to-go cocktails in New York, and advice for continuing to support local agriculture even after the pandemic. Further Reading:Check out the full episodes of the shows featured:The Shameless Chef - How to Be a Shameless Dinner Party HostListen to Michael Davenport's 1970's tips for being a great host from the moment guests arrive to when you're left with the clean up.The Big Food Question - What do Communities Gain When Restaurants Reopen?Doug Mack discusses an article he wrote for The Counter, which examines the social and cultural benefits of gathering spaces like restaurants.The Farm Report - Small Farms and the Post-Pandemic UnknownHost Lisa Held talks to farmer Becky Fullam—of Old Ford Farm in New York's Hudson Valley—about the past year and why she's hoping customers continue to support small farms.Sother Teague runs the Manhattan cocktail bar Amor Y Amargo and is the host of HRN's The Speakeasy. To learn more about the end of to-go cocktails, check out these articles from the New York Times, Grubstreet, and Eater.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

How food is presented can shape the way we interact with it. Just take a look at your phone, for instance. Today's world of social media is inundated with pictures of pretty food that make our mouths water. A picture is worth 1000 words, and looking good implies tasting good.This week, we bring you an episode on the ways that food and style play off each other, from culinary photography to fashion to restaurant design. We learn about how trends are changing in food styling and listen to an editor matching her outfits to her drinks. We hear from a New York artist making edible fashion, and explore how restaurant spaces can tell stories. Further Reading and Listening:Linne Halpern is a writer, editor, and illustrator. Her work explores the intersection between style and identity. She is a regular contributor to Architectural Digest, and her work has been featured in Teen Vogue, Refinery29, The Daily Beast, and more. Her debut children's book, Marina and the Mermaids, is out now. Order Mariana Velásquez's recently released cookbook, Colombiana, and see more of her work on her website. And follow Ben Hon's food photography on Instagram at @stuffbeneats.Read Julia Bainbridge's book, Good Drinks. Find the drink-outfit pairing mentioned in the story here.See Nicole McLaughlin's edible clothing designsCheck out Glen Coben's interview on All in the Industry. You can also subscribe to All in the Industry on your favorite podcast platform and never miss an episode!  (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.

During some of the most harrowing months of the pandemic, journalist Simran Sethi set out to explore the definition and dynamics of food insecurity in the US. Simran's piece doubled and then tripled in word count as she uncovered the complexities of how we define, track, and address food insecurity. She shares what she learned and informs listeners about what shifted during the pandemic, where our response fell short, and the potential to create change in the face of crisis. Read her article, “Hunger and food insecurity are not the same. Here's why that matters—and what they mean.”This episode is produced in collaboration with The Counter – a nonprofit, independent,  nonpartisan newsroom investigating the forces shaping how and what America eats.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question  is powered by Simplecast.

When someone you love is sick, sending food is often the first way we show our love and support. It can offer satisfaction and heartiness when a hug is not possible.This was definitely true for Eric Poretsky, a close friend of Meat and Three producer and episode host, Dylan Heuer. Eric was diagnosed with cancer a few months ago and talking to him, Dylan noticed that food has played a big role during his treatment. It’s become a marker of his sickness and wellness, of what’s changed and what still feels normal. Eric is an avid home cook and in this episode he brings us with him on the winding path he has traveled to keep food a joyful part of his life.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

What policies and movements will shape food production in 2021 and beyond? In our year in review, we feature two conversations with Lisa Held – one with Jenna Liut on Eating Matters about the environmental and agricultural implications of four years under the Trump administration, and another with Katy Keiffer on What Doesn't Kill You, about what to expect from the Biden administration on climate and agricultural policy.Dylan Heuer speaks with Colby Duren, a director of the Intertribal Agriculture Council, which aims to advance legislation in the 2023 Farm Bill focused on food sovereignty for native groups. Matan Dubnikov reports on the state of regenerative agriculture and its potential for restoring soil and fighting climate change. Further Reading and Listening:Learn more about the effects of the Trump administration on environmental and agricultural policy by listening to “4 Years of Trump” on Eating Matters here and by reading Lisa Held’s article “How Four Years of Trump Reshaped Food and Farming” here.To learn more about Biden’s potential plans for agriculture policy listen to episode 323 of HRN’s What Doesn’t Kill You here. You can also read Lisa Held’s article “In a Year of Climate Reckoning, Where Does Joe Biden Stand on Climate and Agriculture?” here.To learn more about the Intertribal Agriculture Council, visit indianag.org.To learn more about regenerative agriculture, investing in black farmers and changing the food narrative, check out Kiss the Ground here and the Black Farmer Fund here.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

This entire year has been one huge change after another, forcing us all to take a deeper look at how we used to live and wonder what the future holds. Our stories this week explore how society is rapidly changing before our eyes.Dylan Heuer looks at how Covid-19 is affecting the way mothers balance work and life. An excerpt from HRN’s Queer the Table featuring Soleil Ho shows how assumptions about the audience for food writing and restaurant reviews are being upended. Alicia Qian ponders pumpkin spice and the implications that come with such “basic” trends. Armen Spendjian brings us a report on how UT Austin’s campus dining program has changed for the Fall semester. Further Listening/Reading:Listen to episode 15 of The Big Food Question: How can Growing Your Own Food Address Issues of Food Sovereignty and Access?Read more from Katherine Goldstein about bailing out American mothers here and anti-mom bias in the workplace here, plus listen to The Double Shift wherever you get your podcasts. Listen to episode 15 of Queer The Table - A New Kind of Restaurant Critic: Soleil HoPreorder Jaya Saxena’s new book, Crystal Clear: Reflections on Extraordinary Talismans for Everyday Life here.Listen to episode 87 of Meat and Three - School Lunch in the Age of Social DistancingKeep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Threeis powered by Simplecast.

On this week's episode of Meat and Three, we explore what happens when food is consumed through a screen. From a simple TV or computer monitor to the more complex VR goggles, the sensory experience of food is fundamentally shifted with the mediation of a virtual barrier. Kat Johnson first ponders the significance (or lack thereof) of fruit cameos on cable news. Next, Tash Kimmel looks at how urban foraging is aided through a virtual platform. We then move to the world of virtual reality. Emily Kunkel examines how VR can be used to unlock new therapeutic and utilitarian applications of food, and Dylan Heuer talks with Jenny Dorsey about how she uses VR to bring political and metaphorical meaning to the dinner party format. Further Reading:Learn more about Asian in America and Studio ATAO.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three  is powered by Simplecast.

Kat, Hannah, Matt, and Dylan circle up for our first ever 100% remote HRN Happy Hour. They are joined by West Coaster, Neal Hirtzel. They chat about what they're drinking during the pandemic, how to keep a routine when working from home, and play a rousing round of 20 questions.HRN Happy Hour  is powered by Simplecast.

This week on HRN Happy Hour, special co-hosts Hannah Fordin and Dylan Heuer welcomed Erica Johnson and Jason LaValla of Casamara Club to the studio. Casamara Club is a line of non-alcoholic amaro sodas that bring the complex botanicals of amaro to the sparkling water market. Dylan and Hannah taste their four different flavor offerings and hear how this Detroit-based company got its start.HRN Happy Hour is powered by Simplecast.

This week, we bring you another episode of our new podcast, Hard Core. Tune in to find yourself transported to the Finger Lakes region of New York State to hear from many of the makers leading America’s cider revival. We’ll try to answer the question: Can you taste place? By diving deep into the meaning of terroir, we will work to pinpoint what makes the tastiest apple and how the cider industry can use regionality to its advantage.This is episode two of Hard Core. Click here to listen and subscribe to the rest of the series.Meat and Three and Hard Core are powered by Simplecast.  

In this episode, you will be transported to the Finger Lakes region of New York State to hear from many of the makers leading America’s cider revival. We’ll try to answer the question: Can you taste place? By diving deep into the meaning of terroir, we will work to pinpoint what makes the tastiest apple and how the cider industry can use regionality to its advantage.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.Hard Core is powered by Simplecast.

Hard Core is a new series from Heritage Radio Network taking a close look at the rebirth of American cider! Over the course of six episodes we’ll break through folksy stereotypes to gain a deeper understanding of where the cider industry began and where it’s headed. Hear from orchardists, cider makers, policy experts and academics to learn about everything from the science of fermentation, to the magic of terroir, and the challenges of breaking into the beverage market. 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.Hard Core is powered by Simplecast.

Beer Sessions assistant producer Dylan Heuer attended Coney Island Brewery’s Beer + Cheese Tasting for NYC Beer Week. An interview with Coney Island’s head brewer Matt McCall and cheese expert Christine Clark delves into their process for finding complementary pairs, why they believe beer pairs better with cheese than wine, and how you can create tastings like this at home. Beer Sessions Radio is powered by Simplecast.

Today’s episode probes the gastronomically risky and cozies up to danger. As the veneer of safety is dismissed, dicey aspects of the culinary are revealed. Whether it's toxic meals, politics in the kitchen, or environmentally devastating husbandry—one thing is clear: food is no simple matter when caution is breached. Nina Medvinskaya visits a Michelin-starred restaurant to investigate why people risk their lives for a taste of fish: it's all about the blowfish at Suzuki. Kevin Wheeler talks to an undocumented restaurant owner to examine what it's like to work in hospitality while battling political hostility. Dylan Heuer challenges the ethos of livestock production by honing in on its environmentally devastating effects. And Ariama Long reminds us of the value in preserving our food heritage lest we forget our culture. Meat + Three is powered by Simplecast. Photo via Dave Ginsberg.

Today’s episode delves into rules and restaurants. Anyone who works in a restaurant will tell you, success depends on following a strict code of conduct. Sometimes the rules are clearly written down. Sometimes they’re unspoken. But the underlying goal is usually the same... to avoid chaos, ensure food safety, and guarantee customers’ satisfaction. Hannah Fordin takes a look at the people who cause fear when they step into a NYC restaurant---the health inspectors responsible for enforcing the rules of food safety. Nina Medvinskaya visits a small midtown eatery to learn more about the importance of determining whether food is kosher. Dylan Heuer investigates why a potential new legal ruling is causing controversy in the restaurant industry and beyond. Finally, we share the answer to a food rule we get asked about all the time at HRN. When is it safe to eat oysters? Meat + Three is powered by Simplecast.

We’d like to talk to you about food waste. Up to 40% of food in the United States is wasted. That’s about 400 pounds of food per person every year. But who can really fix the problem? Does the responsibility of reducing food waste lie with farmers, restaurateurs… or with us consumers? We look at how one foreign government figured out a way to get individual citizens to get actively involved in solving the crisis. Our other stories this week investigate the waste created by American's obsession with greek yogurt, New York City food establishments’ role in cutting down on food waste, and most simply: why is food waste such a big problem? We also bring you a developing story out of Brooklyn: the recent and sudden closure of Pilotworks. 175 local food businesses were left stranded after the venture-capital backed food incubator and production kitchen ceased operations with less than 24 hours warning. 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