Podcast appearances and mentions of hanna raskin

News media at large is in a challenging position this year: we've seen mass layoffs across digital media, local news, TV, print, even podcasts and documentaries. There's shifts in audiences, loss of journalist jobs, and shaky foundations of social media platforms like Twitter and Substack that make even the strongest bylines at risk of being swallowed up. As a public, that means how we consume and analyze media changes too. Here on AnthroDish and across food media platforms, food is a jumping off tool that can offer alternative avenues to navigate complex sociocultural and political issues. My guest today is Hanna Raskin, founder of The Food Section, who is here to explore how her newsletter is creating a nuanced space for food media coverage across the American South.   One of the leading voices for high-quality local food journalism, Hanna has received widespread recognition for her writing and reporting. She previously worked as a food editor and chief critic for The Post and Courier newspaper in Charleston, South Carolina, which earned her the James Beard Foundation's inaugural Local Impact Journalism Award. Since then, she founded The Food Section in 2021 as a twice-weekly Substack newsletter, and subsequently moved it onto its own independent platform in 2024. The Food Section has been named one of the best newsletters in the country by several prestigious industry organizations.  Hanna sits down with me today to share her experiences building The Food Section after transitioning away from newspaper reporting, what the dimensions of local food journalism can offer that other beats cannot, and how to navigate the concept of rigour in a food media world that can otherwise easily swing from buzzy big media to surface level content creator coverage. Learn More About Hannah:  The Food Section Website Threads: @hanna_raskin Instagram: @hanna_raskin Facebook: The Food Section group

Today we sit down with Hanna Raskin, the editor and publisher of The Food Section, an incredible indie food publication/newsletter that covers the American South. We talk about her journey in the world of editorial writing, her time as a restaurant reviewer, and how the south is tied together by food. Then it's a deep dip into the archives back to March 2017, when Kid Wave stopped by the studio in Brooklyn to talk about growing up in Sweden, finding musical success in London, and what it's like living in LA.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Charlotte's dining scene is widely seen as improving — and that also goes for Charlotte's retirement communities, which are offering seniors many more options nowadays as a way to distinguish themselves from competitors. On this edition of The Charlotte Ledger Podcast, food writer Hanna Raskin of the online publication The Food Section shares her assessments of Charlotte retirement community dining, after touring six upscale spots with her dad.Among her finds: tuna poke nachos, butternut squash bisque, barbecue pork banh mi and oysters Rockefeller. It's a fun and lively conversation about trends in retirement dining, with host Cristina Bolling.The Food Section is a subscription newsletter and website that provides original, inclusive and independent reporting on food and drink in the American South. For more information, visit TheFoodSection.com.Raskin wrote about the experience recently in an article republished in The Charlotte Ledger.This episode of The Charlotte Ledger Podcast is hosted by Ledger managing editor Cristina Bolling and produced by Ledger staff writer Lindsey Banks. Get full access to The Charlotte Ledger at charlotteledger.substack.com/subscribe

To mark Independence Day on the Low & Slow Barbecue Show, we talk to 2023 James Beard Foundation Award Winner Hanna Raskin. And because she is absolutely an independent voice in food journalism (and a 2015 Pulitzer Prize winner), you know Hanna is preaching the gospel. Hanna Raskin is the founder and editor of The Food Section, a newsletter about food and food culture in the South. In this episode, we talk with her about American Barbecue traditions on July 4th, her favorite plate of food for Independence Day, and the traditional recipe she wants to bring to the holiday potluck. We get Hanna's insight on the importance of barbecue in the Carolinas, the best barbecue restaurant around, and of course, she answers all the questions in the Low and Slow showdown – including which barbecue is best, the East or the West. Listen today, and you'll also hear about her exit-by-exit guide for food along I-95, a project that helped her win a second James Beard Foundation Award.Visit The Low & Slow Barbeque Show website here!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Assembly, a digital magazine about the people, institutions, and ideas that shape North Carolina, recently partnered with The Food Section, a newsletter on the Substack platform that covers food and drink in the American South. Kyle Villemain and Hanna Raskin, founders of The Assembly and The Food Section, respectively, discuss what their partnership means for the Carolinas and beyond. Keep up with the latest news about the It's All Journalism podcast, sign up for our weekly email newsletter. Also, listen to our podcast on Apple Podcasts, Soundcloud, Audible, Amazon, or Stitcher.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Ellen and Dan talk with Hanna Raskin, founder and editor of The Food Section, a Substack newsletter devoted to covering restaurants and trends in food across the South. Before starting her Substack last year, Hanna was food editor and critic for eight years at the family-owned Charleston Post & Courier in South Carolina. Hanna also covered food for alternative weeklies, including the Mountain XPress in Asheville, North Carolina, and Seattle Weekly.  Dan offers a Quick Take on The Baltimore Banner, a nonprofit news project that finally made its long-awaited debut. He wishes them all good luck but has some issues with their business model, which includes a hard paywall. Ellen's Quick Take is on a Pew Research Center study on trends in digital circulation at locally focused publications. The bottom line: digital is trending up, print circulation continues to tank, and readers are spending less time on site. 

Today we're excited to welcome Dawn Davis to the show. Dawn is the editor in chief of Bon Appétit and Epicurious and a really fun person to get to know a little better. Before joining Condé Nast in August 2020, she was a longtime book editor, most recently at Simon & Schuster. So what was it like to move from the relatively glacial world of books to always-on digital and print media? It's been a transition, no doubt. We find out how Dawn edits a modern food publication and what the modern home cook actually looks like (spoiler: there are many modern home cooks). We also find out about Dawn's childhood in Los Angeles and what food was like growing up in one of the world's most interesting food cities. Finally, what is Dawn's go-to busy mom dinner? Find out.Also on today's show, we have a great conversation with Hanna Raskin, the well-regarded journalist behind The Food Section, a Substack covering the food and culture of the American South. We talk about the ups and downs of independent publishing, and how one food reporter is driven by scoops and sunshine laws over recipe aggregation. More from Dawn Davis and The Food Section:The Five Courses of Giancarlo Esposito's Fantasy Garden Soirée [BA]A Restaurant Called JewFro [BA]A community over The Barrel [The Food Section]Taking down a mammy complex [The Food Section]

Subscribe to NOW Charleston on Apple Podcasts, Spotify or via RSS.Follow the podcast on Twitter and Instagram.Spirited Brunch 2022 listings - The Food SectionSpirited Brunch 2022 mapThe Food Section - Substack@hanna_raskin - InstagramSC Senate compromise resurrects early voting bill, House OKs - APHow to see the total lunar eclipse in South Carolina on Sunday - WLTX-TVCharleston's Lime bike share program to launch this week - P&CLime MobilityFOLLOW:twitter.com/nowcharlestoninstagram.com/nowcharlestonWE WANT YOUR FEEDBACK:sam@nowchs.com843-474-1319INFO AND SHOW NOTES:nowchs.com

This week on the Southern Fried Philosophy Podcast, we start of our new series about "Things we love" by bringing our spouses on to play the Newlywed Game. Southern Fried Philosophy ****************************** Become an SFP Insider Today! Click the link to join us!    Music  SFP Intro - Lenny The Band YouTube subscribers Sponsors Watchman Cigar Level Up Logo Red Hill Brewing Crave Bath and Body   How you be durrin - Crave Bath and Body   Next WeekFollowup/Discuss Next week: Hanna Raskin    Southern Phrase Of The Week: Hush Your Mouth Grandma might whisper this one over her hymnal if she sees you cutting up in church on Sunday morning. We admit that we've heard this Southernism more than once.   Follow up/Discuss   Where the heck is Ryan? Discuss Alabama   Joe Rogan - what is our warning label?   Celebrity gossip - Erin   NBA Celebrity Game   Pig heart man In the Pursuit of… Things We Love! Featured Presentation - Spouses!

*Description*  This week, we'll revisit how Atlanta's dining scene is navigating the COVID-19 pandemic. Our food and dining editor Ligaya Figueras talks with fellow dining critic Wendell Brock and Southern food writer Hanna Raskin about the Atlanta dining scene amid the new uptick in coronavirus cases. They'll discuss Raskin's recent report about COVID-19 cases among Georgia food service workers and other issues affecting local restaurants.

This week my guest is Hanna Raskin. Hanna spent the past 8 years as food editor, and chief critic for The Post and Courier in Charleston, S.C. During her time there, she was nominated for four James Beard Foundation awards, winning the organization's first-ever prize for local impact journalism. She recently left the newspaper to begin publishing The Food Section, a twice-weekly Substack newsletter that will bring original, inclusive, and independent food journalism to underserved cities and states across the American South. The Food Section launched on September 15th. On the show, we talk about her experiences as a restaurant reviewer, the state of dining during Covid in South Carolina, and her decision to abstain from reviewing restaurants during the pandemic. We discuss whether or not a chef or restaurateur's behavior should be considered when reviewing a place. And, of course, you'll learn all about her newsletter The Food Section.  Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.===========Hanna Raskin===========Hanna's TwitterThe Food SectionArticle -"Unpublished 1936 guide to Black life in Charleston reveals city's first restaurant critic"Review- "Malagon serves marvelous food to those allowed into downtown Charleston restaurant"================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear's personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have ever received a job through one of our referrals, have been a guest,  or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Catherine takes the helm as Jon talks with James Beard nominated journalist Hanna Raskin about her new venture, The Food Section. Jeremy Fredricks looks at NYC's first Singaporean restaurant, and Kristi Eaton tracks the trend of major hotels and resorts establishing gardens for their bars and restaurants.

Hanna Raskin, most recently a reporter and restaurant critic for the Charleston Post and Courier, just launched The Food Section, a Substack devoted to food and related issues across the American South. The online journal, delivered to subscribers' email inboxes twice weekly, offers  everything from  news and investigative journalism to restaurant reviews, opinion columns, and features.  On today's pod, Hanna calls in from Charleston to discuss her move into this growing journalism sector, and describe some of her first stories for The Food Section, including a look at the state (and advisability) of "friends and family" nights in restaurants, and the tale of a neighborhood that banded together to push back against a local bar that had overtaken its streets.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

On this episode I chat with food critic Hanna Raskin. Hanna Raskin is the editor and publisher of The Food Section, a newsletter covering food and drink in the American South. She previously served as food editor and chief critic for The Post and Courier in Charleston, S.C. Her work has been recognized multiple times by The James Beard Foundation, which in 2017 awarded her its first Local Impact Journalism prize. In the episode we talk about the process of reviewing restaurants, rating restaurants during the pandemic and the need for more food journalism. She also shares how it's important to review a restaurant not to give bad reviews, but rather honest reviews. The Food Section Link: https://thefoodsection.substack.com/p/coming-soon Link to the WCK Fundraiser: https://donate.wck.org/fundraiser/3395142 If you are on Apple leave a review! Check out the blog: linecookthoughts.com --- Send in a voice message: https://anchor.fm/raymond-delucci/message

Charleston-area restaurants are bustling again. COVID-19 vaccinations started to become more widely available right around the time when business typically picks up for the local hospitality industry at the beginning of March, and bars and restaurants started to fill up again at a rapid pace. But, while tables may be full, that doesn't mean kitchens are. Charleston-area restaurants are again facing a worker shortage. This week, food editor and critic Hanna Raskin shared an update on the current state the food and beverage industry in Charleston, which is thankful for record sales but wrangling with an increasingly urgent staffing crisis. And Michael Shemtov, the owner of local restaurants Butcher and Bee, The Daily and Mellow Mushroom, explained how his efforts to help his own staff get vaccinated turned into hosting a vaccination clinic where more than 400 local food and beverage workers got their shots. Listen now for more.Are you enjoying the show? Never miss an episode by subscribing to our free newsletter.If you're looking for more Post and Courier podcasts to listen to, check out the latest episode of 12 Black Leaders to Know from reporter Adam Parker. 

Like so many parts of 2020, the holiday season looks different this year. High COVID-19 case numbers have led health experts to warn people that doing many of things strongly associated with the season — hopping on a flight to see family, gathering in church, sharing a meal inside with people you love — comes with the risk of contracting and spreading coronavirus.This week, we're looking at the ways the pandemic has changed this time of year in South Carolina. Military and politics reporter Thomas Novelly tracks how Fort Jackson sent 6,000 soldiers home to see their families over the holidays, a difficult task even before factoring in safety concerns during the pandemic. Rickey Dennis, who writes about religious communities in the Lowcountry, explains the difficult question that pastors have faced this season: whether to host in-person services for Christmas. And food editor Hanna Raskin talks about one of the tangible ways that the loss of loved ones to COVID-19 will be felt: the absence of the dishes those people would make at this year's holiday table. Listen now, and have a safe and happy holiday.To receive this podcast in your inbox every week, sign up for our weekly newsletter here. 

Variations of the same announcement have been coming out a steady clip this month: Restaurants that recently reopened after coronavirus restrictions were lifted said they were closing up shop again.The reason? Their employees tested positive for COVID-19. While some Charleston restaurant owners have adopted the unofficial course of action for businesses with a coronavirus case — post a message on social media, close for deep cleaning and reopen — many have said the state should be giving guidance on what to do. Recently, the state health department did, and Post and Courier food editor Hanna Raskin predicts that guidance will bring the stream of closings to a halt, or at least slow them down dramatically. In this week's podcast, Raskin discusses what that guidance is and why she thinks local restaurants that identify COVID-19 cases on their staff will likely choose, from now on, to keep operating. We also discussed an announcement from Charleston's Wine + Food festival that got slammed by activists as being the "easiest stance" possible, how Raskin felt when she dined inside at a restaurant and why she thinks diners should assume while they're eating out that someone could have coronavirus.

Zach speaks with Hanna Raskin, Chief Critic and Food Editor at the Charleston (SC) Post and Courier, about how Charleston's restaurants are operating without any restrictions despite the Covid-19 pandemic, and how the city's nascent food scene is dealing with the crisis. Please send any requests or suggestions for future Conversations to podcast@vinepair.com. Thanks for listening, and be well. See acast.com/privacy for privacy and opt-out information.

Restaurants have become a marker of sorts during the coronavirus pandemic. They were among the first businesses to close, and the first to announce mass layoffs. Diners have seen their favorite spots pivot to takeout or wait out the crisis. Some have already shuttered for good. Bars, limited to selling beer and wine to-go, have scrounged for other ways to bring in revenue. The state's craft brewers warned drinkers that they can't last for long without help.  This week, South Carolina restaurants made the first step to reopen: Patio dining was allowed to resume, and eager patrons flocked to outdoor tables. Dining rooms will eventually follow suit and the industry will be faced with a challenging transition. How soon is too soon to reopen? Will some spots stick to takeout only? What does a bar look like in a time of social distancing? Food editor and chief critic Hanna Raskin and food and beverage reporter Dave Infante joined us for a discussion about how the health crisis has impacted Charleston's dining scene, what plans the industry has for reopening and which changes will likely linger post-pandemic. Listen to find out.

There's a reason you don't see Hanna Raskin’s face in this photo – she tries to keep it hidden for her job.

In this episode of Tasting Notes, Hanna Raskin and Dave Infante of The Winnow sit down with celebrated restaurateur, Brooks Reitz of Little Jack's, Melfi's, Leon's Oyster Shop and Jack Rudy. They talk fine dining, the art of customer service, and his growing restaurant empire.   

Hanna Raskin, food editor of The Post and Courier in Charleston, SC, is one of the most respected food writers in the country. She’s written for many publications, from Garden & Gun to Cooking Light, won many awards, including from the James Beard Foundation, but it’s her restaurant reviews that seem to get the most buzz, from her time at the Seattle Weekly and the Dallas Observer to her current tenure in Charleston. Here in this city, her work has been at times highly controversial, and has spurred backlash, but that’s a testament to how many people take her publication and her opinion under serious consideration. While I don’t always agree with her, nor she with me, I do not in any way condone the attacks on her person. Writing -- and food -- is a conversation, and Hanna is smack dab in the thick of it. 

Adam and Zach are joined by Hanna Raskin, chief critic and food editor for the Charleston Post & Courier, to discuss why it is that restaurant reviews don't devote much space to beverage programs and the people who run them. Prompted by Zach's Twitter conversation with Pete Wells of the New York Times, Adam and Zach explore why specialty publications like VinePair might be better suited for the task then traditional restaurant reviews. Plus: Pumpkin Spice White Claw? Please remember to like, subscribe to, rate, and review the VinePair podcast on whatever platform you prefer, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks so much for listening, and cheers! See acast.com/privacy for privacy and opt-out information.

The Post and Courier has a new food writer and this podcast has a new cohost! Meet Dave Infante and learn about his background and hear a few of his ~spicy~ takes on craft breweries and hard seltzers.

Lindsay sort of haphazardly discusses the recent controversy surrounding Charleston’s food critic Hanna Raskin and one restaurant’s decision to ban her. She waxes poetic about her favorite way to eat Okra and apologizes for ripping off Samin Nosrat accidentally (before she watched the Netflix series) back in January. Oh boy, is there egg on her … Continue reading S4:E19: LET’S GET CRITICAL →

Looking ahead and trends and forecasts for 2019. Theme song by The Bluestone Ramblers (thebluestoneramblers.com)

Hanna Raskin and Robert Moss discuss how the InstaPot has revolutionized deviled egg preparation and talk to Kim Jamieson about tourism in South Carolina. Theme song by The Bluestone Ramblers (thebluestoneramblers.com)

Hanna Raskin is The Post & Courier’s Food Editor & Critic and is probably not a stranger to many in the Charleston food scene. If you’re a Charleston resident, or a frequent visitor of Charleston, you’d be well-served to follow Hanna to get guidance on all your culinary experiences. And, if you’re a chef in […]

We take a break from our normal format this week as Hanna Raskin reviews Rodney Scott's BBQ in Charleston, SC. Review runs from 1:06-10:28, then stick around for some behind-the-scenes discussion. Theme song by The Bluestone Ramblers (thebluestoneramblers.com)

We stay at them around the South and across the United States: Day’s Inn. Best Western. Quality Inn. But there is a food world behind the scenes at some motels that most people are unaware of. In this episode of Gravy, a partnership with the Post & Courier in Charleston, South Carolina, we delve into that world. Hanna Raskin brings us the story of how so many motels came to be owned by families from the Gujarat region of India, and the secret cooking they do to keep their culinary traditions going here in the United States.  

We stay at them around the South and across the United States: Day’s Inn. Best Western. Quality Inn. But there is a food world behind the scenes at some motels that most people are unaware of. In this episode of Gravy, a partnership with the Post & Courier in Charleston, South Carolina, we delve into that world. Hanna Raskin brings us the story of how so many motels came to be owned by families from the Gujarat region of India, and the secret cooking they do to keep their culinary traditions going here in the United States.

A number of long-simmering tensions between chefs and the media recently boiled over following the New York Times bombshell Per Se review. An all-star round-table representing both camps, and several generations, join Jimmy and Andrew to make sense of it all this week: Drew Nieporent, Hanna Raskin, Sam Sifton, Alex Stupak, Ryan Sutton, and David Waltuck. We discuss the complicated and evolving relationship between these two populations: Should reviews be written/consumed as entertainment? Does the star system still make sense? Why the recent critical focus on value? Is it appropriate for chefs to respond to critics and — if so — how? A rare opportunity to hear these two populations exchange ideas about this complex, hot-button topic. “A bad review is something that I don't feel a need to respond to, but I take very much to heart and I think all restauranteurs and chefs do.” [16:00] –David Waltuck on The Front Burner “At its best, the critic can act as a translator, explainer, or reporter who is divining what is going on here culturally as opposed to what is going on here from a business perspective.” [17:50] –Sam Sifton on The Front Burner  

It’s pretty likely you use Yelp, the restaurant review app and website. Wouldn’t it be nice if all the reviews on there were concise, thorough and trustworthy? If it were up to me, I’d give everyone who leaves reviews there a copy of Yelp Help: How to Write Great Restaurant Reviews by Hanna Raskin. As the Food Editor and Chief Critic of the Post & Courier newspaper in Charleston, SC, Raskin brings a full set of chops to the topic. We talked about the food scene in Charleston, the importance of hand soap scent in restaurants and all of the observations one can include in a top notch restaurant review. Great stuff. Learn more about your ad choices. Visit megaphone.fm/adchoices

Legalized gay marriage is only the first step. Wait until you hear what gay activists say they plan to do next, and how it will hurt traditional marriage. Will legalized gay marriage impact you personally or not? Callers slug it out on the air. Plus, want to know if your spouse is cheating? Who scientists say you should ask to find out. Obama gives Americans advice on Ebola, the latest evidence that Gweneth Paltrow is nuts, and Charleston Republican Party Chairman John Steinberger on why you shouldn't vote to extend the one cent sales tax. Post and Courier food critic Hanna Raskin gives you tips on where to eat in Charleston. (77:53)

Legalized gay marriage is only the first step. Wait until you hear what gay activists say they plan to do next, and how it will hurt traditional marriage. Will legalized gay marriage impact you personally or not? Callers slug it out on the air. Plus, want to know if your spouse is cheating? Who scientists say you should ask to find out. Obama gives Americans advice on Ebola, the latest evidence that Gweneth Paltrow is nuts, and Charleston Republican Party Chairman John Steinberger on why you shouldn't vote to extend the one cent sales tax. Post and Courier food critic Hanna Raskin gives you tips on where to eat in Charleston. (77:53)

This month, our tasting panel gathered at the Victoria Whisky Festival in Victoria, British Columbia. Hanna Raskin, Johanne McInnis, and Graham MacKenny tasted four whiskies that scored highly in the 2012 Canadian Whisky Awards: Century Reserve Lot 15/25, Gibson's Finest 12, Forty Creek Confederation Oak, and the Alberta Premium Dark Horse. 

The Ypsilanti, Michigan water tower landmark. Is our food heritage also worth saving? Catharine Dann Roeber and Hanna Raskin, food "preservationists" and co-owners of American Table Culinary Tours join us at the Ann Arbor area's iconic Washtenaw Dairy for some donuts and a provocative discussion about food and its moral  role in our culture.