Podcasts about kat johnson

Kat Johnson

In this episode it was introducing Kat Johnson coming on to the team. 

“Regenerative Agriculture Needs a Reckoning,” wrote Joe Fassler, Deputy Editor of The Counter. Joe started out writing a short news piece, and ended up with a 13,000-word investigation on how regenerative agriculture is being defined, who is defining it, and who gets left out from the debate. Kat Johnson talks to Joe about his reporting and the wider conversation that it kick-started.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.

After two years of fundraising and planning, HRN is thrilled to unveil a new visual identity and website. To share some behind-the-scenes insight into the redesign process HRN's Executive Director Caity Moseman Wadler and Communications's Director Kat Johnson sat down with the iconic Pentagram designers behind our new look. Paula Scher is one of the most influential graphic designers in the world and her images have entered into the American vernacular. Scher has been a partner in the New York office of Pentagram since 1991. She began her career as an art director in the 1970s and early 80s, when her eclectic approach to typography became highly influential. During the course of her career Scher has been the recipient of hundreds of industry honors and awards, including the profession's highest honor, the AIGA Medal.Jeff Close is a graphic designer from Toronto. He has designed for clients such as The New School, The Library of Congress, New Jersey Performing Arts Center, and many more. His work has been recognized by D&AD, TDC, AIGA, Tokyo TDC, SEGD, Fast Company, CommArts, PRINT, among others. In 2012, he started the design podcast Listen Close and, in 2019, he founded and launched Crust Magazine, an online magazine that recognizes the collective meanings of our relationships and individual stories with food.Celebrate HRN's new look and invest in the future of food radio. Become a monthly sustaining donor at heritageradionetwork.org/donate.

From hurricanes and earthquakes to Covid-19, World Central Kitchen is always one of the first organizations on the ground anytime crisis strikes. Caity and Kat welcome Anna Bornstein, WCK's Relief Operations Lead to talk about their mission: using the power of food to nourish communities and strengthen economies through times of crisis and beyond.Photo Courtesy of World Central Kitchen.Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN Happy Hour by becoming a member!HRN Happy Hour is Powered by Simplecast.

This week we're featuring an episode of HRN's newest series: Pizza Quest. Before the episode, Kat Johnson speaks with Jeff Michael and Peter Reinhart about the formation of Pizza Quest, the stories they are trying to tell, and how this particular project was born out of quarantine last year.  Pizza Quest is certainly about pizza, but it's so much more!  It's an engaging celebration of artisanship in all its shapes and forms. In this episode, Peter interviews Chris Bianco. Chris is rightfully acclaimed as the poster boy of the artisan pizza movement. Not only is he an important and unfiltered thought leader in the realm of sustainability and right action, but his pizzas represent the benchmark to which all others aspire. Today we take a deep dive into the mind and heart of Chris Bianco of Pizzeria and Pane Bianco.Subscribe to Pizza Quest episodes as they launch! (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. 

If this episode speaks to you in some way, take a screenshot of you listening on your device and post it to your Instagram Stories, and tag me @roxtalks. Join us live at the free Social Media Masterclass: How to Stop Being Spammy Tammy! https://www.socialstoriesmembership.com/webinar  Haven't left a review yet? Go to https://podcasts.apple.com/us/podcast/rox-talks/id1220626513, and thanks for your support! In this episode you will hear how Social Stories member Kat Johnson grow her network team through servant leadership.  Her story is sure to inspire you! For full show notes and links, visit: https://www.socialstoriesmembership.com/blog/roxtalks131 Join us live for 3 days and get the inside scoop on how the highest ranking direct sellers use Instagram as their #1 marketing and money-making tool!Go to: https://www.socialstoriesmembership.com/makeover to save your seat.

If this episode speaks to you in some way, take a screenshot of you listening on your device and post it to your Instagram Stories, and tag me @roxtalks. Join us live at the free Social Media Masterclass: How to Stop Being Spammy Tammy! https://www.socialstoriesmembership.com/webinar  Haven't left a review yet? Go to https://podcasts.apple.com/us/podcast/rox-talks/id1220626513, and thanks for your support! In this episode you will hear how Social Stories member Kat Johnson grow her network team through servant leadership.  Her story is sure to inspire you! For full show notes and links, visit: https://www.socialstoriesmembership.com/blog/roxtalks131

It’s bought, it’s sold, it’s debated. But what is organic food? This week on Meat and Three, we travel into the world of organics. In the land we now refer to as the “United States,” indigenous communities have been growing their food “organically” for centuries. But “organic food” in the U.S. is now tied to a slew of technical regulations required for certification. The United States Department of Agriculture defines organic food as food produced without the use of antibiotics, pesticides, growth hormones, synthetic fertilizers, bioengineering, or ionizing radiation. This is why organic food can be more costly than food produced with polluting chemicals.When the organic food movement went mainstream in the United States in the 1970s, it wasn’t just about compiling a list of regulations. Its roots dug deep into efforts to protect human health and the environment. Our stories this week explore the meaning of “organic.” We start off with an organic food 101. Then we report on how corporations in the United States have influenced the movement and we hear from the Gorzynski family about why they penned themselves as ornery instead of organic. In our final segment, we bring you a story on how the ties between white supremacy and organic food challenged a farmer’s market to its core.Further Reading and Listening:Hear more from Wythe Marschall and Melissa Metrick on Fields. Subscribe on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS).To learn more about corporate consolidation in the organic sector, check out Amanda Starbuck’s recent report for Food and Water Watch.Find the Gorzynski Ornery Farm at the Union Square Farmer’s Market on Saturdays. And read more about the farm, and John’s work at NOFA and the Farm Bureau, here.You can learn more about Abby Ang’s organization No Space for Hate on their website and Twitter. Alison Hope Alkon’s book Black, White, and Green: Farmers Markets, Race, and the Green Economy can be found at your local bookstore. To read more of her work, check out her other publications 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. 

Bob Lewis and Stephen Dima of Fulton Stall Market (located in New York City's South Street Seaport) join Kat and Hannah to kick off the season with a conversation on public markets, agritourism, CSAs, and the legend of Sloppy Louie's.Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN Happy Hour by becoming a member!HRN Happy Hour is Powered by Simplecast.

The Executive Director of CHSWFF (Charleston Wine + Food Festival) joins us to talk about favorite memories from the 2020 festival, what the organization has planned for a virtual celebration in 2021, and how they're using this 'off' year to strategize on how to make future iterations of the festival more equitable, inclusive, and creative.Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN Happy Hour by becoming a member!HRN Happy Hour is Powered by Simplecast.

Inspired by the passage of Measure 109 in Oregon and Initiative 81 in Washington D.C., this week we're exploring the state of drugs – particularly the agricultural, scientific and culinary aspects of them. Tash Kimmel explores the science behind cannabis and cravings. Ryder Bell ponders the rise and fall of coca, and how the global war on cocaine shrouded the medicinal crop in infamy. Kat Johnson holds a cosmic conversation with the CEO of Dr. Bronner's Magic Soaps to learn how his company is advocating for psychedelic medicine to heal the soul. Emily Kunkel digs into some psilocybin gastronomy with a magic mushroom maven. Further Reading:Check out Dr. Bronner’s line of soaps and their Heal Soul campaign hereLearn more about Dr. K Mandrake’s confections and check out his book, The Psilocybin Chef Cookbook, available for order online 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.

Due to the increasing number of covid cases across the US, the CDC has recommended that people celebrate the holiday with people in their own households. This means, the best advice is to forgo both traveling and gathering extended families and friends. This is a tough call for a lot of people to make, so the CDC also compiled Guidelines for a Safe Thanksgiving.Of course, here at HRN we're thinking a lot about how covid precautions are going to change how we shop, cook, and enjoy our Thanksgiving dinners. Kat Johnson shares advice on how to make this holiday as stress-free as possible, while keeping safety and health front of mind. She also calls up Atlanta-based chef and restaurateur, Chris Hall, to learn how his restaurants are working to meet the needs of their customers this Thanksgiving. 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.

Last month, FERN.org (The Food and Environment Reporting Network) reported that “school meal programs have lost more than $483 million so far during the pandemic.” What exactly is going on here, and why does this situation make the case for universal free school lunch?To learn more about the financial stresses on school nutrition programs, Kat Johnson speaks to Karina Piser, who wrote that piece on FERN.org.Then, Dr. Katie Wilson, Executive Director of the Urban School Food Alliance, makes the case for universal school lunch. By taking the burden of family income off of children, shifting resources from bureaucracy to nutrition, and destigmatizing poverty, universal school lunch would fundamentally change our public education system – and our society as a whole.This episode is part of a three-episode mini-series created in collaboration with The Rockefeller Foundation. To learn more about the Foundation's Food Initiative and global commitments, visit rockefellerfoundation.org/commitment/food.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.

It happened. Election day came and went. Some races resulted in big changes or flipped seats. In North Carolina's 115th District, Rep. John Ager won reelection, but the Republicans will maintain their majority in the State House of Representatives.In this follow-up interview, Ager speaks with Kat Johnson about where he and the NC Democratic Party go from here. They also discuss how messaging impacted the 2020 campaign in Western North Carolina, the ‘Cannabis Caucus' and its work on legalizing medical marijuana and deregulating hemp farming, and what can be done to increase access to land and money for new farmers.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.

All eyes are on election day. While the presidential election is dominating the headlines, down ballot races have the potential to transform state legislatures, county commissions, and city councils across the country.In this episode, we focus on a state-level race in a district that includes a mix of urban and rural communities. John Ager serves in the North Carolina General Assembly, representing the 115th district in the state House of Representatives since 2015. He serves on the Agriculture Committee and comes from a farming background (his family owns and operates Hickory Nut Gap Farm). Rep. Ager speaks to Kat Johnson about this strange campaign season, his vision for agriculture and climate policy in North Carolina, and why a Democratic majority in the state's House of Representatives would create an opportunity for him to push for the changes he envisions.This is part one of our conversation with Rep. Ager. Part two will be recorded and air after the election on November 3rd.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.

If you're like me right now, finding time to calm your nerves is imperative..but it's hard with the change of routine to figure out when and how. I've experienced what many have, kids at home, working from home, furlough and future loss of income, chaos in the uncertainty, etc. My morning routine has been saving my butt big time. Instead of hiding in netflix, worry and cookies I'm spending time in the morning to feel and process what is happening. Meditation, journal, walking, gratitude. This conversation with Kat Johnson came out of a desire to share with others critical tools that can support your emotional and mental well being right now. This is the first in what I hope to be multiple little conversations over the next few weeks. In additional I felt inspired to restart my Facebook Group - UPLIFT for passionate change makers (link in the comments) to share my journey and hopefully provide tools and resources for those who may be feeling a bit out of control right now. It's not that I've got it all figured out, but I am in a much better place now than I was 3 years ago and I love sharing. I believe that when you bring calm into a crazy situation you can help diffuse all the fear, panic and anxiety that is around you. But you have to be able to create that calm. I'm someone who tends to pick up on the energy of those around me (if they are spun up I am spun up). Over the past few years I've been learning how to claim my own emotions and energy and master them in a way so that I don't get so flooded and overwhelm by what I'm feeling. This has been a practice - mindfulness, meditation, spiritual practice, questioning my thoughts and much more. Being a boss of my mornings has been key.

The HRN Crew (Kat, Caity, Hannah, and Jess) welcome Jeff Gross of Midroll/Stitcher to talk about the wild and wonderful podcast industry. Jeff shares some insights on how 2020 has changed listener behavior, as commute times have decreased but new "quarantine hobbies" have emerged. The crew talks about some of our favorite podcasts and shares advice for folks looking to get involved in audio production.Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN Happy Hour by becoming a member!HRN Happy Hour is Powered by Simplecast.

As millions of kids returned to school over the past month, one of the biggest questions was how to provide nutritious meals to them. It's become an even bigger problem as many school systems began the year with fully-remote schedules. To understand the role that recently extended USDA waivers play in making food accessible for students, Kat Johnson turns to Jessica Fu, Staff Writer at The Counter.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.

With fall approaching, many are wondering if farm-based activities like apple picking and corn mazes are safe. Kat Johnson speaks to Caylin Sanders of EscapeMaker and Jamie Ager of Hickory Nut Gap about the impacts that Covid-19 has had on farms – particularly those who rely on agritourism to stay in business.Agritourism is broadly defined as any activity that brings visitors to a farm. If you've ever shopped from a farm stand, toured a winery, or picked your own berries, then you are an agri-tourist. Most farms use agritourism for supplemental income – but some farms located near urban areas increasingly rely on visitors for significant revenue. Another big question looming is can agritourism help farms survive Covid-19? Both Sanders and Ager share thoughts on what the future may hold.For further resources on how to stay safe while visiting farms this year, see guidelines released by Massachusetts and Maryland.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.

Staying traditional, we dive into KU traditions this week... but the ones you don't learn at traditions night. Hot Taylorlynn unveils the sports and night life traditions with some sprinkles of other fun things that happen on campus. Joining us is Taylorlynn's sorority sister, Kat Johnson, a verified expert in sports traditions. Keep sending those questions to @Taylor_tj2 and enjoy learning more about some of the things KU students are doing on the reg!

Mother’s Day will look a little different this year without being able to go out for brunch or gather with relatives. Although celebrations may be limited, this week on Meat and Three we’re exploring the power of family recipes and the ways mothers inspire creativity in the kitchen all year round. Kevin Chang Barnum speaks with the founder of Eat, Darling, Eat a website chronicling mother-daughter relationships through the lens of food. Katie Philo interviews cookbook author Andrea Nguyen about the influence of her family history on her culinary career. Kat Johnson shares the secret to her mom’s oatmeal drop cookies. The producers of Modernist Breadcrumbs discuss another kind of mother, the one involved in cultivating yeast.Meat and Three is powered by Simplecast.

As the COVID-19 pandemic places unique stresses on US meat processors and their supply chains, concerns about the resiliency and diversification of our food system are growing. Consumers, farmers, and activists are calling for a reexamination of an industrialized system that puts its workers, public health, and the environment at risk.In this special episode, meet one farmer who de-commoditized, de-centralized, and de-industrialized his sixth-generation family farm. Will Harris of White Oak Pastures (Bluffton, GA) has been a leader in the regenerative agriculture movement since the mid-1990s.  For a quarter-century, Harris has worked to build a farm that is a thriving, self-sustaining ecosystem, complete with processing abattoirs that gives White Oak Pastures full control over its end product. It has become the largest privately-owned employer in its county, breathing new life into the 200-year-old farm village in rural Georgia.This episode was recorded in February 2020. Kat Johnson paid a visit to Will Harris at White Oak Pastures, where a rainy tour of the farm (including a newly built solar farm), allowed a unique look into the impacts that regenerative practices are having on the land.

Today, personal connection is more important than ever, as we’re having to physically distance ourselves from one another. We’re all trying our best to stay connected, and this week we’re exploring how the very fundamentals of personal connection are shifting in our new reality.Kat Johnson dives into the virtual world of Zoom Happy Hours with help from HRN Hall-of-Famer Lou Bank. Danya AbdelHameid explores how people are turning to gardening in the midst of the ongoing pandemic. We bring you an excerpt from Cutting the Curd where Aaron Foster shares insights on how food retail has been impacted by COVID-19. Finally, we have a special segment on how to manage boredom from Time For Lunch, HRN’s brand new podcast for young eaters.Meat and Three is powered by Simplecast.

In this special episode, we sit down with Kat Johnson, Heritage Radio Network’s Communications Director, to talk about the current state of HRN, the decision to close the studio and how the community is adapting.  She shares some keen insights on both logistic and content shifts, along how the network is helping provide information and entertainment for listeners at home. Also, like many other food focused businesses, HRN needs support in many ways right now, including financial.  If you are able to donate, please head to https://donatenow.networkforgood.org/heritageradionetwork and give what you can.Snacky Tunes 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.

HRN’s Kat Johnson and Hannah Fordin sat down with farmer Greg Johnsman to talk history, seed preservation, and grits at Charleston Wine + Food. Based in South Caronlina’s Sea Islands, Greg and his wife Betsy are committed to preserving and sharing the agricultural traditions of the region. With their business, Geechie Boy Mill, they’re sharing delicious grits made with heritage corn varieties that hardly any other farmers are cultivating, along with other grains and preserves. Greg talks about getting the best out of his mill, treasure hunting for heirloom seeds, and much more. HRN On Tour is powered by Simplecast.

Hannah Fordin, Kat Johnson, and Eli Sussman chatted with The Cocktail Bandits -- AKA, Johnny Caldwell and Taneka Reaves. With a passion for cocktails and the flavors of Charleston, The Cocktail Bandits have built a strong presence in their city’s beverage landscape and beyond by sharing their passion and knowledge on all things booze. Strong advocates for women of color in the beverage world, Caldwell and Reaves offer both style and substance to the cocktail conversation and bring the flavors of the Gullah Geechee culture to the maintstream drinker. HRN On Tour is powered by Simplecast.

For this roundtable, we brought together Matt and Ted Lee (The Lee Brothers) with HRN’s Kat Johnson, Hannah Fordin, and Eli Sussman. Using The Lee Brothers’ most recent book, Hot Box as a jumping off point, the conversation explores the often unseen world of catering and the struggle and artistry of the catering profession.  HRN On Tour is powered by Simplecast.

Friend of the network, Christa Cotton of El Guapo Bitters sat down with Hannah Fordin and Kat Johnson to discuss her New Orleans based company. Cotton shared insights into expanding production, growing distribution, and building a narrative on social media that tells the real story of owning a small business. HRN On Tour is powered by Simplecast.

Charleston Grill is an institution, but the man behind this restaurant’s iconic status is none other than General Manager, Mickey Bakst. In addition to being a stalwart advocate for the art of fine dining, Bakst is the co-founder of Ben’s Friends. Ben’s Friends is the food and beverage industry support group offering hope, fellowship, and a path forward to professionals who struggle with substance abuse and addiction. Bakst speaks about his commitment to making the hospitality industry stronger by offering support to industry professionals coping with these issues and to building a nation-wide support system for the people who devote their lives to hospitality. HRN On Tour is powered by Simplecast.

To kick off a day of programming that focused on building a sustainable lifestyle and finding balance in the hospitality industry, HRN’s Kat Johnson and Hannah Fordin led a conversation with Steve Palmer and our very own Shari Bayer who hosts All In The Industry. In addition to being the driving force behind Indigo Road Hospitality and leading a restaurant empire across the Southeast, Steve Palmer is also the co-founder of Ben’s Friends. Ben’s Friends is the food and beverage industry support group offering hope, fellowship, and a path forward to professionals who struggle with substance abuse and addiction. On this episode, we explore how every facet of the hospitality industry can work together to better support folks struggling with addiction and other mental health challenges, making the industry stronger and healthier for all involved.HRN On Tour is powered by Simplecast.

Valentine’s Day traditions are all about showing love to those closest to us. Whether you’re a romantic or a cynic, the holiday is inescapable and it is difficult to keep from indulging in one way or another.Our stories this week dig into some hard truths associated with Valentine’s rituals. Kevin Chang Barnum tells about the anxieties within the dairy industry. Ruby Walsh speaks to Tasha Marks, food historian and artist, about the legacy of the sugar sculpture. Jess Krainchich provides some hope in an interview with ethical chocolate company Fine and Raw. And finally, Kat Johnson travels to Alabama to bring us a story of an unusual delicacy: deer heart tartare.Meat and Three is powered by Simplecast.

On this episode Dave and Nastassia are joined by special guests Kat Johnson and Josh Seaburg. Right off the bat, Jordana Rothman calls in to fight about the meaning of "bed time," discuss fireplace safety, and lament decades of discrimination against lefties. We also get into Ryan Gossling-Reynold's relationship with Wesley Snipes and answer listener questions on whether to Dry-Age a chicken & how to adjust to high altitude cooking. Classic in the field: The Craft of the Japanese Sword by Leon Kapp, Hiroko Kapp, Yoshindo Yoshihara.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Cooking Issues is powered by Simplecast.

Kat Johnson and Hannah Fordin catch up with Claire Alsup, a former HRN intern and the current director of business development at Yolélé Foods, a company with a mission to introduce West African ingredients to a broader audience and create opportunity for smallholder farmers. Halley Crane, another HRN conversation sits down with them too. They exchange thoughts on ancient grains, regenerative farming practices, and the food scene in the Bay Area. HRN On Tour is powered by Simplecast.

On our season five finale of Meat and Three, we take you where no other podcast has gone before… into the heart of The Lettuce Club. Kat Johnson gets some help from student journalist, Heidi Stang, to tell the story of a group of students at the University of Minnesota Duluth racing to see who can eat a whole head of lettuce the fastest.Meat and Three is powered by Simplecast. 

Our guests for the final episode of the decade are Maggie Miller & Randy Miller, the father/daughter duo behind Scottish Kings Gin, and Sarah Gray Miller of Saveur.The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate  today to become a crucial part of the HRN community.HRN Happy Hour is powered by Simplecast. 

Jackie Zykan is the Master Taster for Old Forester in Lousville, Kentucky. Originally from St. Louis, Jackie's background is full of unique experiences (science, business, and bartending) that led her to this one-of-a-kind role. She sits down to talk to us about the winding road that led her to Old Forester, what a day of tasting 30-90 barrels of bourbon looks like, and how being a super-taster affects her palate and food choices.HRN Happy Hour is powered by Simplecast.  

All the way from St. Louis, we welcome the couple behind Clementine's Naughty and Nice Creamery, Tamara Keefe and Frank Uible! Tamara is the CEO, founder, chief dishwasher and flavor temptress at Clementine’s. You can also hear her on Meat and Three Episode 40 (link: https://heritageradionetwork.org/podcast/ice-cream-scoops-secrets-and-stabilizers/) where we dished on ice cream: scoops, secrets, and stabilizers. Frank Uible is the co-founder of Pi Pizzeria (4 St. Louis locations and 1 in Washington, D.C.), co-founder of Knife & Flag Survival Union (maker of aprons for makers and creators, serving the barbering, tattooing and hospitality communities), and the COO of Clementine’s Naughty and Nice Creamery. Plus, we welecome Jacob Dean, food writer and psychologist to the show!HRN Happy Hour is powered by Simplecast.  

Brooklyn has long been an epicenter of restaurant and bar culture, and that reputation is only expanding. How does the borough's hospitality community push the conversation about good food forward while fulfilling diners' ever-rising expectations? For this special episode of HRN Happy Hour recorded at Industry City, we bring together Nate Adler of Gertie and Claire Sprouse of Hunky Dory to discuss the journeys of opening up their respective restaurants and their visions for the future of Brooklyn's food scene.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.HRN Happy Hour is powered by Simplecast.  

We're back in the studio for an episode to get you in the spirit of fall celebration! Allison Lacey (Emmi Roth), Dan Pucci (cider guy), and Sarah Flynn (Yellow Magnolia Café) join us to talk about our upcoming 10th Anniversary Gala and New York Cider Week. Plus, we do some on-air cheese and cider tasting and share some pointers on how to build your perfect cheese board and cider collection this fall and winter.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.HRN Happy Hour is powered by Simplecast.  

This week is a celebration of the beginning of autumn – one of our favorite times of the year. We welcome Bob Lewis of Fulton Stall Market and Caylin Sanders of EscapeMaker to talk about the things that have us so excited for the season, including farmers markets, apple cider, fall foliage, and upstate getaways!HRN Happy Hour  is powered by Simplecast.

It's our 100th episode of HRN Happy Hour and we're celebrating this milestone the best way we know how: with wine! Jon Troutman, the co-founder of Empathy Wines joins to talk about the company's mission, what it's like to collaborate with his partners (Gary Vaynerchuk and Nate Scherotter), and their newest bottle that you can get your hands on. Plus, we share some tantilizing details about our upcoming 10th Anniversary Gala. Get your tickets now at early bird pricing! heritageradionetwork.org/gala. HRN Happy Hour is powered by Simplecast.

We welcome Ethan Frisch and Amy Rothstein to talk about how to maximize flavor in your spice cabinet and in your beverage repitoire. Ethan is the co-host of Why Food? and co-founder of Burlap & Barrel, a Public Benefit Corporation building new international food supply chains that are equitable, transparent and traceable. Amy Rothstein is the founder of Dona, a craft spice-based tea concentrates and soda company. Ethan and Amy talk about the spices that first drew them into their respective businesses and how they began to collaborate. HRN Happy Hour is powered by Simplecast.

In anticipation of Feast Portland coming up on September 12-15, we welcomed two New York-based chefs that are heading to the West Coast. Nick Perkins is the Chef/Co-Owner of the award-winning restaurants Hart’s and Cervo’s, as well as the recently opened wine bar, The Fly, in New York City. Aaron Crowder is Chef and Partner at Cervo’s in New York City where they specialize in cooking seafood inspired by Spain and Portugal. They join us to talk about their beloved neighborhood restaurants and their plans for Feast events (which includes sourcing a mobile rotisserie to pull off Fly-style chicken). HRN Happy Hour is powered by Simplecast.

At Heritage Radio Network's live podcast taping at Haven's Kitchen in New York City, Kat Johnson interviewed Dana Cowin about her media career including 20 plus years at Food & Wine magazine, and how she willingly jumped into the complete unknown, determined to set a completely new path. Listen in to hear the host of Speaking Broadly become the interviewee rather than the interviewer! Speaking Broadly is powered by Simplecast.

This week, we celebrate Oscar, who is wrapping up his summer internship at HRN. He's reported on space food, clean kitchens, and the science of ice cream for Meat + Three. He's helped us write some hilarious trivia questions on this show. And he's put his interviewing skills to the test at Good Food Mercantile. We're sad to see him go, but excited to see what he accomplishes next as he heads back to school in Colorado! He just has to make it through our trivia gauntlet as his final challenge as an HRN intern. HRN Happy Hour is powered by Simplecast.

Katie Parla is a Rome-based food and beverage educator and journalist. Her latest book, Food of the Italian South, details the classic, lost, and disappearing dishes of Molise, Campania, Basilicata, Calabria, and Puglia. For her first appearance on HRN Happy Hour, we talk pizza, Roman tours, her New Jersey roots, and more. Plus, we get the inside scoop on where Katie's next book project is taking her, and it involves some Italian island-hopping.... 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 HRN Happy Hour is powered by Simplecast.

After his second cooking demo at Slow Food Nations (his first was partially rained-out), Chef Kevin Mitchell sat down with Kat Johnson to talk about food of the African Diaspora, the new project on Southern cuisine he’s working on with Dr. David Shields, and why we still need more African-American representation in culinary schools, restaurants, and food media. HRN On Tour is powered by Simplecast.

Wendy Lu McGill, the Founder and CEO of Rocky Mountain Micro Ranch, Colorado’s first and only edible insect farm and David George Gordon, the ‘godfather’ of insect cuisine and author of Eat-a-Bug Cookbook (+19 other titles) got together with HRN’s Kat Johnson and Hannah Fordin to munch on some mealworms (molitos) talk about how the two of them first got into eating insects, the health benefits of doing so, and how they hope to bring the practice into the American mainstream. Bug appetit! HRN On Tour is powered by Simplecast.