The following shows are brought to you by Nourish and Flourish, a proud media sponsor for Heritage Radio Network (HRN).
About HRN: Heritage Radio Network is an independent nonprofit media network dedicated to enhancing theunderstanding of the role food plays in shaping our lives and the world. Their platform amplifies the voices of current and emerging leaders and tastemakers with free, fair, food-focused content that supports their mission. They broadcast live news and programming, in addition to managing an extensive podcast archive where our listeners can explore thousands of hours of food and culture talk. They partner and collaborate with organizations and individuals that work to celebrate diversity, dissolve socio- economic barriers, promote sustainability, expose injustice and explore the pleasures food has to offer.
HRN's Mission: To create a more sustainable, equitable and deliciousworld by expanding the way eaters think about food.
About HRN: Heritage Radio Network is an independent nonprofit media network dedicated to enhancing theunderstanding of the role food plays in shaping our lives and the world. Their platform amplifies the voices of current and emerging leaders and tastemakers with free, fair, food-focused content that supports their mission. They broadcast live news and programming, in addition to managing an extensive podcast archive where our listeners can explore thousands of hours of food and culture talk. They partner and collaborate with organizations and individuals that work to celebrate diversity, dissolve socio- economic barriers, promote sustainability, expose injustice and explore the pleasures food has to offer.
HRN's Mission: To create a more sustainable, equitable and deliciousworld by expanding the way eaters think about food.
It’s our season finale, and we’re closing out the year with a look at one of the most quietly radical movements gaining momentum in Bushwick, and across the city: a program that allows members of the community to directly determine how their tax dollars are spent. This week, we’re diving into the world of Participatory Budgeting with the office of City Council member Antonio Reynoso.
Leah Douglas illustrates the divisions in ag communities between pro and con CAFOs through a story for the Food and Environment Reporting Network.
Meant to be Eaten looks at cross-cultural exchange in food and contemporary media. What determines “authenticity”? What, if anything, gets lost in translation when cooking foods from another’s culture? First-generation Chinese host, Coral Lee, looks at how American culture figures forth in less-than mainstream ways, in less-than expected places.
Dave Herring is the executive director of Wolfe’s Neck Center for Agriculture and the Environment, a demonstration farm, training center, and campground on 600 acres of preserved coastal land in Freeport, Maine. In this episode, he talks to host Lisa Held about a new initiative —OpenTEAM—launched in collaboration with partners like Stonyfield Organic and the Foundation for Food and Agriculture Research. Herring outlines a vision for the project in which farmers will utilize the platform to build up data that can then be used to improve regenerative agriculture practices, to ultimately help mitigate changes in the climate.
On today’s episode of THE FOOD SEEN, Ahmed Abouelenein, CEO of The Halal Guys, and son of one of the co-founder, ushers in a new era of their Egyptian American entrepreneurial success story. The Halal Guys started selling chicken, beef gyros and falafels from a single street cart at 53rd & 6th Ave; now their famous white sauce is on combo platters around the world! With over 1000 employees, they’re the second-highest grossing ethnic restaurant chain behind Chipotle, and the third most reviewed eatery on Yelp. All this because Muslim cab drivers in NYC were looking for a place to buy halal food in Manhattan.
“There’s no genre of American cuisine as storied as Southern,” according to Rob Newton, Southern born chef/restaurateur, and now cookbook author. In his book, Seeking the South: Finding Inspired Regional Cuisines, Rob describes how the clash of cultures and ever-shifting mix of people who have moved through Southern regions have influenced the cuisine, making it culturally rich with distinct regional differences.
On this episode of Cooking Issues Dave & Nastassia are joined by their friends Angela Garbacz (Goldenrod Pastries), Nick Wong (UB Preserve), & Mindy Lvoff. Together they answer questions about bitter cream, shelf-stable hot sauce, high tech peppers mills, and a listener calls in to follow up on Dave's wedding recommendations from the summer (congratulations Steven!). Plus, stories from the Houston stockyard, notes on the Nebraska beef situation, and dramatic reenactments regarding mold.
How are farmers doing financially in the wake of the trade wars and historically low crop prices. The ERS, or Economic Research Service agency within the USDA, (yes that agency, now located in Kansas City) keeps tabs on those numbers and what they mean to the agricultural community.
CUTTING THE CURD:
In 2014 Vermont Creamery became a B Corp business. What does that mean, exactly? On today's episode Elena chats with Adeline Druart, President of Vermont Creamery, about how––and why––the company became a B Corp and what that means in the day-to-day.
In 2014 Vermont Creamery became a B Corp business. What does that mean, exactly? On today's episode Elena chats with Adeline Druart, President of Vermont Creamery, about how––and why––the company became a B Corp and what that means in the day-to-day.
Today on Cooking Issues, Dave and Nastassia are joined by Harold McGee, David Karp, Arielle Johnson & Ed Cornell. Together the crew discuss the merits of tropical vs temperate fruits, edible flowers, nitro-muddled cocktails, and how to eat iguanas, frogs, etc.
The Speakeasy: Up next, Sother talks to longtime bartender, traveling brand ambassador and, owner of Nickel City @NickelCityATX Travis Tober @TheTober. The action is fast and the topics are numerous on this episode so be prepared to hear about flair bartending, guest shifts and, tactics involved to make a welcoming bar.
On Today's episode of theLINE - Henry Rich of Oberon Restaurant Group that encompasses 7 different operations - restaurants, bars, catering and managing events spaces. Henry is an entrepreneur and climate activist from Brooklyn, New York. He opened Rucola, June, Fitzcarraldo, and Metta; which has now re-opened as Rhodora Wine Bar. He he has also opened The Comissary at the Metrograph, Nowadays a sprawling outdoor/indoor DJ party, and he organized the vegan food program at Public Records. Prior to opening restaurants, Henry co-founded and managed Oral Fixation Mints, a specialty manufacturing and distribution company that he sold in 2010. In 2018 all of Oberon groups projects went carbon neutral. Rhodora Wine Bar which just recently opened has taken this several steps further with the goal of being a zero waste restaurant.Today on the show we’ll be talking about Henry’s first projects, what he did before becoming a restaurateur and what it takes to create a zero waste restaurant.
THE MAIN COURSE O.G.: Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss Napa Valley wines, food memories, mentors, Goatober, twang and more. Our guests for The Weekly Grill are Chris McDade, chef/owner of Popina restaurant in Brooklyn and Jeff Meisel, Vice President of Brand Development at Long Meadow Ranch in St. Helena, California.
With mentorship, the impossible miraculously become possible. Nice to say, but what does that really look like? On this episode of Speaking Broadly, Louisville chef Edward Lee talks about his employment empowerment project, The Lee Initiative. And award recipient, Emie Dunagan describes how the program facilitated her transformation from a socially-awkward wunderkind Southern baker to a confident pastry chef.
Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!
Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!