Podcasts about slow food nations

This week, we shine a spotlight the humble yet mighty bean. We begin with its role as cultural icon–celebrated each Lundi Gras at the Red Beans Parade. When Devin De Wulf founded the Krewe of Red Beans over a decade ago, he had no idea he was creating a Lundi Gras tradition that would develop a cult following. The annual parade has gotten so popular that three bean parades will be marching this year. Devin joins us to discuss the krewe’s expansion from a Lundi Gras marching parade to a year-round institution.   Next, we talk beans with a host of international food leaders at Slow Food Nations in Denver, Colorado. We explore the connection between seeds and beans with seed farmer, Evan Gregoire. Celebrity chef Rick Bayless reflects on the cultural connections to be found in a pot of beans. Academic and activist Raj Patel explains how beans can restore ecological systems for more sustainable agriculture. We also sit down with Richard McCarthy, who tells us how beans connect to Slow Food USA’s mission to provide good, clean, and fair food for all.   Finally, we sample some red beans and rice with longtime vendors Judy Burks and Morris Douglas. Judy's Red Beans booth has been woven into the very fabric of Jazz Fest over the 40 years that she's been stirring the pot at the Fairgrounds.   For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Michael shares his history within Slow Food’s leadership and some of his peak experiences during those years. He ends with some assessments about Slow Food’s strengths and weaknesses and his hopes for the US organization.

Two women who know the ins-and-outs of the Colorado food scene sat down with Hannah Fordin to talk about their participation in Slow Food Nations. Sarah Palki is the Senior Marketing Manager Community Engagement and Events at Whole Foods Market for the Denver area. She talks about the sourcing standards of Whole Foods, and getting to work with incredible producers like Hearst Ranch. Lentine Alexis is the Culinary Director of Cured Boulder, a small shop focused on preserving a personal connection to food. Cured offers cheeses, charcuterie, wine, beer, catering, a café, and grocery items. Lentine talks about her forthcoming cookbook, written for active appetites and whole-foods enthusiasts, that will be published in the spring of 2021 with Roost Books/Random House. HRN On Tour is powered by Simplecast.

Denisa Livingston, Dine leader from New Mexico tribal lands, shares groundbreaking victory in taxing soda and junk food to help heal her people ravaged by Type II Diabetes. It’s a brief and uplifting conversation!

Kate Cox, Editor at The New Food Economy, is the special guest host of this episode. Kate spoke with Grant McCargo, Meriwether Hardie, and Lilly Hancock from Bio-Logical Capital. They discuss regenerative agriculture and the work that goes into investing in agriculture and improving the systems in place to support growers along every step of the food production pipeline as well as the burden of America’s focus on commodity agriculture. HRN On Tour is powered by Simplecast.

He’s one of our favorite people to spend time with at food festivals across the country! Steven Satterfield joins us to talk about Miller Union’s ten year anniversary, coming up this November. He shares some of the restaurant’s “greatest hits” – dishes that have stayed on the menu for nearly a decade. He also shares a status update on Slow Food Nations’ Zero Waste Dinner, where he and a group of talented chefs rescue all of the unused food from the weekend and turn it into a magnificent feast. Photo by Sara Brito. HRN On Tour is powered by Simplecast.

Alon Shaya is the co-founder (along with his wife, Emily) of Pomegranate Hospitality, the restaurant Saba, located in New Orleans, and Denver’s Safta. He’s also the Author of Shaya: An Odyssey of Food, My Journey Back to Israel. Alon sat down with HRN’s Kat Johnson to discuss his book, his restaurants, the impact of his mentor and high school home-ec teacher, why leaving the Besh Restaurant Group was really a blessing, and the food that excites him right now. Plus Alon shares some of the things he’s been cooking at home on the Big Green Egg. 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.

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.

Hannah Fordin sat down with Chris Starkus, a farmer and the Executive Chef at Urban Farmer in Denver. In addition to their collection of tableside dishes, creative approach when working with whole ingredients, and diverse selection of steaks, Chris shares a bit about what makes Urban Farmer such an interesting restaurant and the excitement that comes with managing a menu dictating by what's happening in the field. HRN On Tour is powered by Simplecast.

We have an incredibly special bilingual interview featuring Arden Lewis, the Executive Chef of Comal Heritage Food Incubator; Erika Rojas, one of the graduates of the program; and Fatima Prieto, Erika’s daughter. Arden, who just relocated from Brooklyn, talks about Comal’s mission, while Erika and Fatima talk about their newly launched business Prieto’s Catering. Comal Heritage Food Incubator is a social enterprise created by Focus Points Family Resource Center. It is a multi-purpose, shared food space that offers lunch, catering services and cultural activities. The food served at Comal shares traditional and authentic recipes from families in its community with the greater Denver community. Besides serving a variety of delicious cuisines (Mexican, Syrian, and Ethiopian), Comal is a kitchen incubator that teaches aspiring immigrant and refugee women chefs and entrepreneurs a variety of technical and culinary skills, as well as how to launch their own businesses. The model of “learning while earning” creates opportunities for these women to increase their income while also participating in intercultural exchanges with the surrounding community. HRN On Tour is powered by Simplecast.

During an eventful day at the Slow Food Nations Leader Summit, Dana Cowin and Danielle Nierenberg found a quiet spot to chat about Dani’s work as the President of Food Tank, which she co-founded in 2013 with Bernard Pollack. The 501(c)(3) nonprofit organization is focused on building a global community for safe, healthy, nourished eaters. Food Tank is a global convener, research organization, and non-biased creator of original research impacting the food system. HRN On Tour is powered by Simplecast.

For a special on-the-road episode of HRN Happy Hour, we welcome Urvashi Rangan, the Chief Science Advisor to the Grace Communications Foundation where she works on a wide range of communication and messaging initiatives on sustainable food issues. We talk toxicology, regenerative ag, creative communications strategies (like FoodPrint), and what needs to be done to fix our Land Grant Universities. When this interview is over, you’ll be as captivated with Urvashi as we are! HRN On Tour is powered by Simplecast.

HRN’s Caity Moseman Wadler was lucky enough to sit down with Krista Roberts, the director of Slow Food Denver; Kristen Essig, the Chef and owner of NOLA’s Coquette; and Alice Waters, the Chef, author, food activist, and owner of Berkeley California’s Chez Panisse. Together, they discussed the value that Slow Food Nations presents, confronting the climate crisis with food and how we can combat our fast food culture in schools, restaurants and at home. HRN On Tour is powered by Simplecast.

Hannah Fordin sits down for a bi-lingual conversation with Antonio Starita and Pasquale Cozzolino – two experienced piazzolos from Naples who served up wood-fired pizzas for hungry crowds at Slow Food Nations in Denver. What's the secret to a perfect Naples style pizza? How to make hundreds of pizzas in one day? Is it really necessary to throw your pizza dough up in the air to make that perfect thin crust? Photo via Slow Food Nations HRN On Tour is powered by Simplecast.

Hannah Fordin got to chat with beekeeper Jennifer Holmes, the founder of Hani Honey Company about how she first fell in love with honey bees, the different varieties of honey in florida, her fight against the “‘cides,” (pesticides, herbicides, etc.) and finding new ways to interact with bees. Plus, Hannah learns how in the world one ships bees! #PlantOneForPollinators HRN On Tour is powered by Simplecast.

Colleen Sundlie is the creator of “Date Lady”, a distributor of whole dates, date sugar and a wide range of date based syrups and spreads. Kat Johnson got to ask Colleen about her date history, why she first started selling them, her products and the different varieties of dates that exist. HRN On Tour is powered by Simplecast.

We wrap up our coverage of Slow Food Nations 2019 with an HRN Hall of Famer, Pierre Thaim! Pierre is the most widely recognized authority on African food in the United States. Born and raised in Senegal, Pierre came to the U.S.A. to attend college, but pursued a career in the restaurant industry instead, working his way up from busboy to chef. He has opened of two of his own restaurants in New York City and has written two critically acclaimed cookbooks, Yolélé! Recipes from the Heart of Senegal and Senegal. He is also the co-founder of Yolélé Foods, a company that specializes in African superfoods, and promotes the super-grain Fonio to help transform societies in Africa. HRN On Tour is powered by Simplecast.

The Slow Food Leader Summit kicked off with a wide-ranging conversation on the festival’s theme: Where Tradition Meets Innovation. Dana Cowin, host of Speaking Broadly on HRN, moderated the panel. Alice Waters shared the latest developments in school supported agriculture and the push to bring free and healthy school lunches to every child in California. Ron Finley, the ”gangsta gardener” challenged the room full of Slow Food leaders, and Paolo Di Croce spoke about the organization’s global initiatives. HRN On Tour is powered by Simplecast.

Paul Willis is the Founding Hog Farmer at Niman Ranch. He and Caity Moseman Wadler discuss his journey as a fourth generation Iowa hog farmer who became a game changer in the sustainable meat market. They also explore the importance of agricultural issues in rural elections, the ecological impact of industrial agriculture on our waterways, and the importance of supporting young farmers. Earlier this year, Paul Willis was inducted into the Heritage Radio Network Hall of Fame for his work improving our food system and his passionate work making humane and environmentally friendly pork accessible to consumers. HRN On Tour is powered by Simplecast.

Speaking Broadly Host Dana Cowin and her special co-host, Ellen Bennett of Hedley & Bennett, sat down with Denver based chef, Dana Rodriguez, to hear her origin story – from growing up in Mexico and learning to cook early in life – to launching her own restaurants including Supermega Bien and Work & Class. Chef Rodriguez was trained in computer science before deciding to change her focus to cooking. Ellen Bennett is the founder of kitchenware brand, Hedley & Bennett, and is a beloved regular on HRN. She and Chef Rodriguez share Mexican heritage and swap anecdotes about the importance of dishwashers in restaurant kitchens, machismo, and enjoy a special bilingual portion of the conversation. HRN On Tour is powered by Simplecast.

Kat Johnson spoke with Rudy Arredondo and Michael Marsh about agricultural policy and how they work together in our nation’s capital to advocate for farm workers and employers. Rudy Arredondo is the President and CEO of the National Latino Farmers & Ranchers Trade Association, represents the interests of Latino small farmers and ranchers nationally in Washington, D.C., organizing and dealing with policy, legislation and regulatory issues. Michael Marsh is the President and CEO of the National Council of Agricultural Employers (NCAE). Michael, Rudy, and Kat discuss immigration and agriculture as well as the divide between rural and urban America. HRN On Tour is powered by Simplecast.

Recorded live at Slow Food Nations 2019 in Denver! For a special on-the-road episode of HRN Happy Hour, we welcome Urvashi Rangan, the Chief Science Advisor to the Grace Communications Foundation where she works on a wide range of communication and messaging initiatives on sustainable food issues. We talk toxicology, regenerative ag, creative communications strategies (like FoodPrint), and what needs to be done to fix our Land Grant Universities. When this interview is over, you'll be as captivated with Urvashi as we are! 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.

Two veteran chapter leaders, Marissa La Brecque and Jennifer Breckner, share the highs and lows of movement leadership at the local level.

Big take away from the Leaders’ Summit

Meriwether Hardie is the chief of staff at Bio-Logical Capital, where her work focuses on developing new models for regenerative agriculture, renewable energy, and climate-positive land use. In this episode, host Lisa Held talks to Hardie about how the company invests in farms and projects that “un-scale” the food system, how small farms and diversified, regenerative agriculture operations can compete for investment when up against commodity agriculture and ag-tech operations, and her upcoming participation in “The Innovative Farmer” summit at Slow Food Nations, the food and agriculture festival happening in Denver, Colorado July 19–21. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate The Farm Report is powered by Simplecast.

Today on the podcast we are talking with fermentation fanatic and entrepreneur Mara King. She shares her passion of probiotics through workshops, talks and fermented food products and has inspired people worldwide through her TED talk - “What can we learn from fermentation?”Mara worked for many years as a chef, including a period as a sushi chef, but through a journey of process and fermentation, co-founded a fermented food company called Ozuké based in Boulder, Colorado.Join us as Mara shares some of her story, including memories of growing up in Hong Kong, first experiences with fermentation, and starting the business Ozuké. We talk about the workshops she attended with Sandor Katz and how that eventually led to her travelling with Sandor through China to explore traditional Chinese fermentation techniques. You can watch their travels through China in an eight part series called: Peoples Republic Of FermentationMara refers to a book near the end of the episode - she says “The Botany of Desire” but what she is actually referring to is “The Drunken Botanist” by Amy Stewart.Support the podcast by getting the book here: Hardcover or AudiobookIf you want to find out what Mara is up to, you can check out her Instagram @zukemonoAlso check out Ozuké at ozuke.com and on Facebook and Instagram @we.are.ozukeMara will be doing a workshop with Sandor in Denver at:Slow Food Nations, July 20, 12.30-2pmslowfoodnations.orgShe'll be giving an Asian fermentation presentation at:Congreso de Fermentacion, Oaxaca, October 17-20Facebook and Instagram @fermentoaxacaIf you've been inspired by our talk today, why don't you reach out to Mara and tell her so:mara@ozuke.comAs Mara says: it's all about process…Be involved with living a probiotic life and may the beneficial microbes be with you!Show Notes to come.

On this week's show, we're bringing listeners along to Slow Food Nations 2018 in Denver, Colorado. The event celebrates slow and sustainable food systems through summits, workshops, and a street festival. The festival's theme for this year was Food for Change, and Slow Food USA's Executive Director Richard McCarthy was more than ready to share his thoughts with us, particularly about food's potential to be an antidote to our society's polarizations.

It wouldn’t be Charleston Wine + Food without getting a chance to catch up with our friend and celebrated chef, Steven Satterfield of Miller Union in Atlanta. Steven is a food festival veteran. In this episode he talks about how national events like CHSWFF and Slow Food Nations can be opportunities for chefs to market their restaurants, network with other chefs and farmers, and get inspiration to take back home. Plus, they’re just a whole lot of fun! HRN On Tour is powered by Simplecast.

Anna Mulé, the Interim Executive Director of Slow Food USA joins us to talk about Plant a Seed and Slow Food Nations! We also have a special call in from Chef Greg Collier of Charlotte's Uptown Yolk for a preview of Springer Mountain Farm's Campfire Confessionals at Charleston Wine + Food! HRN Happy Hour is powered by Simplecast.

It s that haunting time of year again, when pumpkins glow and black cats screech, and you can be guaranteed we re ghost hunting on this week s show To begin, we share a supernatural encounter at Tableau Restaurant on Jackson Square. Suffice it to say, Tableau s ghosts know how to make the bottles fly better than any bartender. Next, our tour of restaurant ghosts brings us to the Napoleon House. When Ralph Brennan acquired the Napoleon House in 2015, he adopted its many apparitions as well. We also stop by Tujague s to search for Julian Eltinge, the restaurant s beloved ghost, who haunts the legendary establishment in drag. We may even receive a visitation from New Orleans original celebrity chef, Madame Begue, who has some unfinished business at the second oldest restaurant in the city. We then move from New Orleans second oldest to its oldest restaurant, Antoine s, where Lisa Blount gives us a tour of their ghostliest sites. From there, we journey up to Mamou, Louisiana to visit the Hotel Cazan. During our stay, we discover the mysteries of Mamou and encounter some of the Hotel s unearthly residents. Then, we indulge in some pumpkin spice at Slow Food Nations in Denver, where two food exhibitors take their love of the orange gourd to a whole new level. Finally, we learn all about the business of writing tales of the dead with Times Picayune obituary writer, John Pope, who compiled years of work in a collection of obituaries Getting Off At Elysian Fields. You ll be amazed to learn that John has prepared files full of obituaries for famous New Orleanians years before their actual demise. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In this Louisiana Eats Quick Bite episode, we travel to Denver, Colorado for Slow Food Nations with our friends from Camellia Brand beans. With the theme, “Food For Change,” Slow Food USA gathered together many of the world's greatest thinkers and influencers to further their goal of good, clean food for all. For three days in July 2018, Denver's Larimer Square was the hotspot for tasting and talking – from the Taste Marketplace to panel discussions and cooking demonstrations, we're taking you there!

In this Louisiana Eats Quick Bite episode, we travel to Denver, Colorado for Slow Food Nations with our friends from Camellia Brand beans. With the theme, “Food For Change,” Slow Food USA gathered together many of the world’s greatest thinkers and influencers to further their goal of good, clean food for all. For three days in July 2018, Denver’s Larimer Square was the hotspot for tasting and talking – from the Taste Marketplace to panel discussions and cooking demonstrations, we’re taking you there!

In this Louisiana Eats Quick Bite episode, we travel to Denver, Colorado for Slow Food Nations with our friends from Camellia Brand beans. With the theme, "Food For Change," Slow Food USA gathered together many of the world s greatest thinkers and influencers to further their goal of good, clean food for all. For three days in July 2018, Denver s Larimer Square was the hotspot for tasting and talking from the Taste Marketplace to panel discussions and cooking demonstrations, we re taking you there We begin with a cooking demonstration, "Beans Around The World" with Chef Alon Shaya and Poppy Tooker. Alon and Poppy make Cannellini Bean Muffalatta Salad, Pintos Calas and Hummus Ful for the hungry audience. We explore the connection between seeds and beans with seed farmer, Evan Gregoire. Chef Rick Bayless explores the cultural connections to be found in a pot of beans, and academic and activist, Raj Patel explains how beans can restore ecological systems for more sustainable agriculture. Finally, we sit down with Slow Food USA s Richard McCarthyfor a reflection on the symbiosis between Slow Food s international mission and the philosophy of our hometown favorite, Camellia Brand beans. For more recipes and other great bean facts, visit camelliabrand.com. In this Louisiana Eats Quick Bite episode, we travel to Denver, Colorado for Slow Food Nations with our friends from Camellia Brand beans. With the theme, "Food For Change," Slow Food USA gathered together many of the world s greatest thinkers and influencers to further their goal of good, clean food for all. For three days in July 2018, Denver s Larimer Square was the hotspot for tasting and talking from the Taste Marketplace to panel discussions and cooking demonstrations, we re taking you there We begin with a cooking demonstration, "Beans Around The World" with Chef Alon Shaya and Poppy Tooker. Alon and Poppy make Cannellini Bean Muffalatta Salad, Pintos Calas and Hummus Ful for the hungry audience. We explore the connection between seeds and beans with seed farmer, Evan Gregoire. Chef Rick Bayless explores the cultural connections to be found in a pot of beans, and academic and activist, Raj Patel explains how beans can restore ecological systems for more sustainable agriculture. Finally, we sit down with Slow Food USA s Richard McCarthyfor a reflection on the symbiosis between Slow Food s international mission and the philosophy of our hometown favorite, Camellia Brand beans. For more recipes and other great bean facts, visit camelliabrand.com.

On this week's show, we're bringing listeners along to Slow Food Nations 2018 in Denver, Colorado. The event celebrates slow and sustainable food systems through summits, workshops, and a street festival. The festival's theme for this year was Food for Change, and Slow Food USA's Executive Director Richard McCarthy was more than ready to share his thoughts with us, particularly about food's potential to be an antidote to our society's polarizations.

On this week's show, we're bringing listeners along to Slow Food Nations 2018 in Denver, Colorado. The event celebrates slow and sustainable food systems through summits, workshops, and a street festival. The festival’s theme for this year was Food for Change, and Slow Food USA’s Executive Director Richard McCarthy was more than ready to share his thoughts with us, particularly about food’s potential to be an antidote to our society’s polarizations.

This week, we have a bonus segment about what it takes to end hunger in America. Back on episode 10, we brought you a few highlights from our trip to Slow Food Nations. Many of you reached out about one segment in particular: a clip of our interview with John Ikerd. So this week, we bring you that interview in its entirety. We first heard Ikerd speak at the Slow Food Leadership Summit, and became intrigued by one of his big ideas. He believes that there is a way to solve hunger in the U.S. It requires us to view food as a public utility and place a larger emphasis on human relationships. Ikerd holds a PhD in Agricultural Economics from the University of Missouri, and his career focus was agricultural extension. In 1984, he became the director of Extension Agricultural Economics at the University of Georgia. However, in the 80s, his way of thinking began to shift. The US was experiencing a farm crisis, and Ikerd began to see failures of the policies he had been advocating to farmers. He reoriented his work towards sustainable agriculture and economics, and brought this outlook to the Land Grant system. He returned to the University of Missouri in 1989, under a cooperative agreement with the USDA, with a mission to develop research and educational programs related to sustainable agriculture. 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

We're back from Slow Food Nations – a festival of flavor, culture and exploration organized by Slow Food USA. This year's gathering focused on identifying tangible solutions to problems in the food system and developing specific actionable items for positive change. Towards the end of the festival, the Slow Food International press office sent an email with the subject line “Slow Food Nations embraces equity, inclusion and justice in food.” It outlined Slow Food USA’s formal commitment to food justice and dismantling structures that perpetuate inequity and exclusion. It just so happens that it intersects nicely with HRN's mission of making the world more equitable, sustainable, and delicious…. Today, we bring you three interview excerpts that embody the new Slow Food USA manifesto: EQUITY: John Ikerd holds a PhD in Agricultural Economics and spent much of his career at Land Grant Universities. He believes that there is a way to solve the issue of equity. It requires us to view food as a public utility and place a larger emphasis on human relationships. INCLUSION: Adrian Miller served as the Deputy Director of President Bill Clinton’s Initiative for One America – the first free-standing White House office in history to examine and focus on closing the opportunity gaps that exist for minorities in this country. After leaving the White House, Adrian became a writer focusing on soul food – using his expertise to elevate voices of color in the food world. JUSTICE: Tara Rodriguez Besosa participated in the Slow Food panel, When Disaster Strikes, that grappled with topics like vulnerable communities, food waste on a large scale, and devastation. Tara speaks with HRN about her efforts to decolonize Puerto Rico’s food system and help farmers rebuild after last year’s devastating hurricanes. 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. Photo via slowfoodnations.org Meat + Three is powered by Simplecast

Andrea Spacht is a sustainable food systems specialist for the Natural Resources Defense Council (NRDC). NRDC works to make America’s food system more efficient and less wasteful. Andrea focuses on making our food system more efficient, sustainable, and equitable. She is working to create strategies that can be implemented at various stages throughout the supply chain, including on farms, within cities, and by companies. Heritage Radio Network On Tour is powered by Simplecast

Kate Cox is the editor for The New Food Economy. She has written extensively about end-of-life issues, elder incarceration, and the plight of living organ donors. In 2014, she reported and produced The Hidden Crisis, a three-part radio documentary about the nation’s first emergency shelter for victims of elder abuse. Kate has been a contributor to The Nation and Huffington Post and co-created and produced Off the Radar, a travel TV show and blog about two women on a mission to see the world on $1k. Heritage Radio Network On Tour is powered by Simplecast

Julie Schaffer is the newly elected co-chair of Slow Food USA and Heritage Foods USA. Julie is also the liaison to the Network of Governors. Having lived in Georgia for 35 years, Julie founded Slow Food Atlanta in 2000. She served as leader of the Atlanta chapter for ten years, and went on to serve as regional governor for the SE region before being elected to the board of directors of SFUSA. Heritage Radio Network On Tour is powered by Simplecast

With over twenty years of experience at the helm of his three-Michelin-star restaurant Osteria Francescana, and thanks to his innovative energy, chef Massimo Bottura is considered one of the world’s leading culinary figures. In the last years, Massimo decided to apply his creativity and social sensitivity to the issue of food waste, and dedicate himself to the creation of community projects around the world by founding, in early 2016, the non-profit organisation Food for Soul. Heritage Radio Network On Tour is powered by Simplecast

Peter Ruddock is Coordinator at the California Food Poilicy Council. He is also an active in a number of grass-roots non-profits like, Slow Food, Slow Money, Transition Palo Alto, and the San Mateo County Food System Alliance. He is the Coordinator of the California Food Policy Council. Meighen Lovelace is the founder of Mountain Harvest Consulting which is a community farm and four season greenhouse for the Vail Valley Salvation Army and providing year round fresh produce for the food bank. Meighen also serves on the National Advisory Committee for the Alliance to End Hunger. Heritage Radio Network On Tour is powered by Simplecast

Mona Esposito is co-founder of Noble Grain Alliance, a non-profit aimed at restoring heritage grains to Colorado and supporting and recreating the network of farmers, millers, and makers needed to make a regional grain economy thrive. She is currently working with growers, chefs, bakers, and consumers as a heritage grain consultant. With degrees in art history and linguistics, a career in photography, and an Italian mother, Mona was perfectly poised for a life of travel, food, and wine. She is as at home in the garden as in the kitchen and was raised with the notion of food and place. She has been an avid baker for over ten years and is passionate about the use of 100% heritage whole grains in her baking and an advocate of the superior nutrition and flavor you find in whole grains. Find out more at, www.thegrainlady.com Heritage Radio Network On Tour is powered by Simplecast

Sheila Bowman is the manager of Culinary and Strategic Initiatives at Monterey Bay Aquarium Seafood Watch. Sheila was trained as a marine scientist and works with chefs, media, and industry to help make environmentally sustainable seafood the norm when sourcing “better food.” In 2014, the National Audubon Society recognized Sheila as one of their “Woman Greening Food.” For eighteen years, Seafood Watch has been the leading source of science-based recommendations for the seafood found in the U.S. market. They’ve distributed over 60 million of their popular pocket guides and nearly two million copies of their app have been downloaded, making it easy to choose ocean-friendly seafood. Heritage Radio Network On Tour is powered by Simplecast

Woody Tasch, the Founder of the Slow Money Institute, is the author of Inquiries into the Nature of Slow Money: Investing as if Food, Farms and Fertility Mattered, which sparked a movement and led to the flow of more than $60 million to hundreds of local and organic food enterprises around the country. Woody is former Chairman and CEO of Investors’ Circle, one of the country’s oldest angel networks and the only one dedicated to sustainability, steering more than $200 million into 300 early stage companies since 1992. He was also founding Chairman of the Community Development Venture Capital Alliance. Utne Reader named Woody one of “25 Visionaries Who Are Changing Your World.” Heritage Radio Network On Tour is powered by Simplecast

Sara Brito is co-founder and President of the Good Food Media Network, a nonprofit educational organization that produces and publishes the Good Food 100 Restaurants™ list. While serving on the Board of Slow Food NYC, she co-created and launched the Slow Food ‘Snail of Approval’ program. Her work has been featured on the cover of The New York Times Magazine (“Broccoli’s Extreme Makeover”), and in 2015 she was invited by the U.S. Department of State and the James Beard Foundation to speak at the American Chef Rally at ExpoMilano in Milan, Italy. Heritage Radio Network On Tour is powered by Simplecast

Executive Chef Chris Starkus helms Urban Farmer, Sage Restaurant Group's modern farm-to-table steakhouse, in lower downtown Denver. At Urban farmer, Chris focuses on in-house whole animal butchering and sustainable practices like his rooftop bees and window-grown micro greens, along with soul nourishing sides, soups and salads inspired by each season's abundance. Chef Chris also operates his own micro-farm with his family nearby in Lakewood, CO. Heritage Radio Network On Tour is powered by Simplecast

John was raised on a small dairy farm in southwest Missouri and received his BS, MS, and Ph.D. degrees in agricultural economics from the University of Missouri. He worked in private industry for a time and spent thirty years in various professorial positions at North Carolina State University, Oklahoma State University, University of Georgia, and the University of Missouri before retiring in early 2000. Since retiring, he spends most of his time writing and speaking on issues related to sustainability with an emphasis on economics and agriculture. He is author of six books which are available for purchase online. In 2014, Ikerd was commission by the Food and Agricultural Organization of the United Nations to write the regional report, “Family Farms of North America,” in recognition for the International Year of the Family Farming. John is also a member of the Board of Directors of the Socially Responsible Agricultural Project. Heritage Radio Network On Tour is powered by Simplecast

Tara is the founder of “El Departamento de la Comida” a project born in 2010 as a multi-farm CSA, then a storefront, then a local-sustainable sourced experimental kitchen, restaurant and workshop space in Puerto Rico. She is also the co-founder/co-director of El Fondo de Resiliencia de Puerto Rico or the Puerto Rico Resilience Fund, born out of the aftermath of hurricanes Irma and María. This 24 month action campaign is dedicated to impacting 200 sustainable food projects and is the Director of Puerto Rico Headquarters for Americas for Conservation + Arts, a nonprofit based in Colorado. Learn more about Tara's project at: https://www.fondoderesilienciapuertorico.org/ Heritage Radio Network On Tour is powered by Simplecast

Paolo Di Croce, graduated in Environmental Engineering at the University of Turin and began working for Slow Food in 1998 to coordinate its projects – such as the Ark of Taste and Presidia – in defense of the environment and biodiversity. From 2003 to 2006 Paolo served as the General Secretary of the Slow Food Foundation for Biodiversity. In 2004 Paolo served as the President of the Committee for Terra Madre. Since 2005, Paolo is the Secretary General of the Terra Madre Foundation and serves as International Secretary of the Slow Food International Board of Directors, the highest governing body of Slow Food International. Heritage Radio Network On Tour is powered by Simplecast

Carrie Balkcom Is the Executive Director of the American Grassfed Association. AGA is the National, multispecies entity organized to protect and promote Grassfed and pasture based farmers and ranchers. AGA is the leader in pasture based production and the oldest grassfed certification in the United States. AGA certifies ruminants and dairy. Heritage Radio Network On Tour is powered by Simplecast

For the past eleven years, Michael Hurwitz has served as the Director of Greenmarket, a program of GrowNYC that operates 51 producer-only farmers markets throughout New York City. In 2011, he created the FARMRoots Technical Assistance Program, providing marketing, business, and succession planning assistance to Greenmarket growers. Michael was also integral in forming Greenmarket Co., New York City’s only food hub. Additionally, with Teachers College at Columbia University, Michael co-developed Seed to Plate, a standards-based food curriculum for 5th and 6th graders. Heritage Radio Network On Tour is powered by Simplecast

Mitchell Davis is the Executive Vice President of the James Beard Foundation, a cookbook author, a journalist, and a scholar with a Ph.D. in Food Studies from NYU. With the Beard Foundation for almost 24 years, Davis has created and overseen many of the organization’s most impactful initiatives, including the JBF Annual Food Conference and the JBF Chefs Boot Camp for Policy and Change. In 2013, Davis led the team that was selected by the U.S. Department of State to create the USA Pavilion at the World Expo Milano 2015, for which he served as Chief Creative Officer, receiving commendations from U.S. Secretary of State John Kerry, U.S. Secretary of Agriculture Tom Vilsack and First Lady Michelle Obama. Heritage Radio Network On Tour is powered by Simplecast

David Shields is known throughout the American South as the “Flavor Saver.” Chairman of the Board of the Carolina Gold Rice Foundation, he undertook the historical research that enabled the restoration of many of the region’s historic crops. Author of Southern Provisions; the Creation and Revival of a Cuisine (2015) and The Culinarians; Lives and Careers from the First Age of American Fine Dining (2017), he won the Southern Foodways Alliance’s Keeper of the Flame award and was a finalist for this year’s James Beard Book Award in food scholarship. He currently holds the Carolina Distinguished Professorship at the University of South Carolina and chairs Slow Food’s Ark of Taste Committee for the American South. Heritage Radio Network On Tour is powered by Simplecast

Christa Cotton is the owner of El Guapo Bitters in New Orleans. She stopped by the HRN tent at Slow Food Nations with her dog, Winston, to talk about the history of El Guapo and share how her team's getting ready for the upcoming Tales of the Cocktail. Prohibition era cocktail ingredients made by hand with love in New Orleans, Louisiana. Originally founded by a local bartender at a popular upscale (but since shuttered) restaurant in the French Quarter, El Guapo began commercial production in 2014. All ingredients are locally sourced and traceable to the farm level, or third party certified organic. The entire line is non-GMO and vegetarian, too. Winners of two 2018 Good Food Awards; El Guapo products can be found behind upscale bars and restaurants across the US and abroad, as well as on store shelves at fine independent retailers and national partners like Whole Foods. Recently featured in Coastal Living, Southern Living, Cooking Light and Edible, El Guapo is growing beyond its roots in the Gulf South region. Heritage Radio Network On Tour is powered by Simplecast

Adrian Miller is a food writer, attorney and certified barbecue judge based in Denver. Adrian served as a special assistant to President Bill Clinton and a senior policy analyst for Colorado governor Bill Ritter Jr. He has also been a board member of the Southern Foodways Alliance. His first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was a finalist for a 2018 NAACP Image Award for “Outstanding Literary Work—Non-Fiction,” and the 2018 Colorado Book Award for History. Heritage Radio Network On Tour is powered by Simplecast

Alon Shaya really loves food. He loves cooking it, being around it, learning about it, and teaching others about it. Born in Israel and raised on cheesesteaks in Philadelphia, Alon now calls New Orleans his home. In 2017, Alon formed Pomegranate Hospitality to create a space where meaningful, lasting relationships are created, community engagement prospers, and cultural differences are celebrated. Pomegranate Hospitality hopes to foster opportunities for colleagues, partners and friends in a comfortable environment, helping all involved to achieve their personal and professional goals. Heritage Radio Network On Tour is powered by Simplecast

As an Associate Director at the National Sustainable Agriculture Coalition, Reana works with a team of expert policy and grassroots staff to elevate the voices of family farmers and leverage federal policy as a catalyst through which to make agriculture more sustainable (for farmers, eaters, and for the environment). Reana describes her work primarily as “translation,” helping to make complex agriculture policy work understandable for and engaging to the public at large. Heritage Radio Network On Tour is powered by Simplecast

Host Jenna Liut is thrlled to welcome Deb Eschmeyer to the show today. A dedicated and passionate food system reformer, Deb's work has included organic farming; co-founding the national nonprofit, FoodCorps; and serving as the Executive Director of Let’s Move! and the Senior Policy Advisor for Nutrition in the Obama Administration. Currently, she is the VP of Communications and Community Affairs at Danone North America. In this episode, we will more about how – in each of these roles – she has worked to create a more sustainable, healthy and just food system, and the lessons she has learned along the way. We will also discuss one of her most recent projects at Danone sponsoring the Slow Food Nations, a festival of flavor, culture and exploration happening in Denver, CO from July 13 – 15th. Eating Matters is powered by Simplecast.

To preview of our coverage of Slow Food Nations 2018, Kat Johnson is joined by Kate Cox and Joe Fassler of The New Food Economy, an award-winning non-profit newsroom using independent, deep, and unbiased reporting to investigate the forces shaping how and what we eat. They speak about some of their recent coverage of the 2018 Farm Bill and explain why they're turning their focus to meat in July. Heritage Radio Network On Tour is powered by Simplecast.

On this episode of HRN Happy Hour, Caity's dear friend and former classmate, Maggie Tauranac joins us in studio! Kat recaps her trip to Slow Food Nations in Denver (click here to see and hear all the coverage) and we share some other headlines from around HRN and the food world! After the break, we hear more from Maggie, who is now the Program Associate at GRACE Communications Foundation, which advocates for more sustainable alternatives to our current industrial food system. Maggie has an MA in Food Studies from New York University where she conducted an analysis on agricultural antibiotic overuse and strategies for reduction. With a particular interest in ethics in the food system, her focus is predominantly on policy/advocacy issues surrounding food justice and sustainability (with a side eye towards the meat industry). Prior to joining GRACE, Maggie worked in several capacities for NYU’s Nutrition, Food Studies, and Public Health Department, including as a research assistant to food policy analysts and as an adjunct professor and teaching assistant. Maggie is lovingly engrossed with her CSA, and is really into composting. In her spare time, she likes bouldering, jumping into lakes, and putting things in color order. We wrap up the episode with some trivia about one of Maggie's favorite food: the gooseberry!

John Cox is the Chef and Partner at The Bear and Star, a new restaurant in Los Olivos. The Bear and Star takes its name from the two states Cox has called home, Texas and California, celebrating refined ranch cuisine paired with California’s bounty. The restaurant is intrinsically intertwined with the 714 acre Fess Parker Home Ranch seven miles away, where the Wagyu cattle herd are raised and finished with the spent grains and pomace from the family brewery and winery. Also raised on the ranch are chickens, quail, rabbits, pigs, and bees, and a number of heirloom fruits and organic vegetables for use at the restaurant.

The American identity has never remained constant or uncontested, and the same goes for our food. Mitchell Davis, Executive Vice President of the James Beard Foundation, leads a discussion with chefs who are bringing immigrant cuisines to the forefront of the American restaurant scene. Representing the frictions yet “beautiful tapestry” that explicates both the diversity and complexities of American cuisine, chefs Alon Shaya, Dana Rodriguez, and Sonya Kharas share their experiences with the audience as they attempt to decipher their roles in the restaurant world as influencers of American food culture.

The gluten intolerance of our stomachs has given rise to innumerable chemical replacements for commodity wheat. Can this demand also generate interest in heritage staple grains, like millet, teff and buckwheat? In Praise of Ancient Grains chats with panel Glenn Roberts, Chris Bianco, Chad Robertson, and Steve Jones to educate us on the thousands of varieties of ancient grains and how we can not only reincorporate these forgotten foods back into the American diet, but also conduct more research on these highly nutritious grains within the fields of science and nutrition.

One of the highlights at the inaugural Slow Food Nations was the History of BBQ dinner that showcased The Tradition of South Carolina Whole Hog Barbecue – arguably the slowest food that exists. Attendees got a glimpse into the rural South of the past while eating South Carolina Whole Hog BBQ prepared by sought-after pitmaster Dr. Howard Conyers. After the pig was pulled from heat, but before the dinner began, Kat Johnson was able to spend a few minutes speaking with Dr. Conyers, who by day makes use of his PhD in Mechanical Engineering by working as an engineer at NASA Stennis Space Center. By night and weekend, he travels the nation to host educational dinners on South Carolina Barbecue.

Forget olive oil. Clay Oliver is cold-pressing some of the most exciting new oils – and he’s doing it in an unlikely place: rural Georgia. You can roughly place The Oliver Farm on a map by dropping a pin halfway between Atlanta and Jacksonville, FL. As Clay puts it, “The oil business came about from an idea several years ago when fuel prices soared and the American economy faltered. There was a lot of talk about alternative fuel sources. That sparked an interest in an area that I knew very little about. I began researching, visiting oil plants, and talking to individuals in this field. My initial thought was to make my own fuel. The equipment needed to extract oil is expensive, and the savings on fuel would not pay for the equipment for many years. I was fortunate enough to meet a couple of people who influenced me to consider growing, processing, and selling food grade oil. So, in 2012, I grew my first crop of sunflowers for oil production.” Kat sits down with Clay to talk about the role that chefs Steven Satterfield and Sean Brock played in bringing his oils to a level of recognition he never expected. Satterfield is particularly fond of the peanut oil, which he said tasted “green.” It is now officially known as green peanut oil. Clay also shares the newest oil he’s working on, okra seed oil, and discusses the challenges with finding enough okra to meet the demand!

Rusty Bowers is a bona-fide Meat Magician. He’s the owner of Pine Street Market in the Avondale Estates neighborhood of Atlanta. If you visit his website, you’ll be greeted with the giant words, “Know Your Butcher.” As Atlanta’s only whole animal butcher, Rusty aims to bridge the gaps between both farmers and butchers and butchers and customers. Kat sits down with Rusty to talk about how a trip to Italy kickstarted his love of cooking and why he believes attending culinary school was one of his best decisions.

For a closer look at what it took to plan and execute Slow Food Nations, Kat sits down with Slow Food USA Board Member, Julie Shaffer. Julie is also the liaison to the Network of Governors. She shares her thoughts on the weekend, our host city of Denver, and gives a shout out to all of the chefs and delegates from the South who came to represent the region. Julie grew up in rural Ohio gardening and foraging with her grandparents, which lead to a life-long love of food and farming. She moved to the mountains of Tennessee for college and fell in love with the south. She has made her home in Georgia for the past 35 years and founded Slow Food Atlanta in 2000. She served as leader of the Atlanta chapter for ten years, and went on to serve as regional governor for the SE region before being elected to the board of directors of SFUSA.

Nat Bradford is a father of five, farmer, and landscape architect in Seneca, South Carolina. As a farmer he maintains the breedline of their 170 year old family heirloom, the Bradford watermelon. He sits down with Kat Johnson to explain the history, legends, and comeback story of the Bradford. Nat and his wife, Bette, started Watermelons for Water in 2013, a philanthropic cause funded by all the proceeds from their watermelon harvest. Watermelons for Water has provided hand-dug freshwater wells for small farming families in Bolivia and funded a project in Tanzania where the watermelon is being grown as an inexpensive freshwater source.

Kat and Caity are back in action this week, with special guest co-host Matt Wang. Matt, who owns Metropolitan Plate & Flame, takes us deep into the world of restaurant consulting with guests Mitch Cynamon and William Shear. We've also got a quick preview of this weekend's Slow Food Nations festival in Denver (where we'll be interviewing everyone from a NASA engineer to a watermelon farmer). And, as usual, we'll wrap up with some hard-hitting trivia. The subject: restaurants, of course!

This week on HRN Happy Hour, Liz Mistick, Jordan Werner, Sarah McKeen, and Hannah Fordin are filling in for Kat and Caity. We’ve got all the usual hits, including show highlights from around the network, important events (like the recent Good Food Mercantile at the Brooklyn Expo and Kat’s upcoming trip to Slow Food Nations in Denver, CO) and an update on our Summer Drive. After that, we talk Fourth of July. Even though it already happened, we’re still hung up on fireworks and BBQ. Jordan shares an interview with Amy Lipman, a food scholar and bonafide Hot Dog Expert, about the history of hot dogs and what they mean in American culture today. Then, Liz chats with our in-studio guest Talia Pollock about how to have a plant-forward Fourth of July. Talia is a food blogger, health coach, and host of her own podcast series The Party in my Plants Podcast. And since it wouldn’t be an episode of HRN Happy Hour without trivia, we wrap things up and try to make Kat proud with a few zingers about Independence Day.

Since 2013, David Shields has been the chairman of Slow Food's Ark of Taste Committee for the South, and will be a participant in Slow Food Nations Festival in Denver, July 14-16. There he will talk about the heirloom grains which have been revived with the help of farmers and chefs. He spoke with Linda about his work reviving many of the heirloom ingredients that made up the original flavors of southern cuisine. Dr. Shields, Distinguished Professor at University of South Carolina, and the Chairman of the Carolina Gold Rice Foundation, is the author of Southern Provisions: the Creation and Revival of a Cuisine (Univ of Chicago Press: 2015).

John Coykendall is a renowned heirloom seed saver, a classically trained artist, and Master Gardener at Blackberry Farm, one of America’s top resorts. For nearly four decades, Coykendall’s passion has been preserving the farm heritage – the seeds and stories - of a small, farming culture in Southeastern Louisiana, and this work is the subject of a new documentary, Deeply Rooted, from Louisiana Public Broadcasting. The documentary will be screening at Slow Food Nations in Denver this July.

Paul C. Reilly grew up in the NY tri-state area, but fell in love with the West while in college. Returning East for culinary school he missed the openness of the great plateau and returned to Denver to put down his roots Opening Beast + Bottle in 2013 and following it up with Coperta in 2016. Harry and Paul talk about "NY" pricing, where his ingredients come from and why Slow Food Nations in Denver is the place to be next month.