Heritage Radio Network On Tour

We take a break from sourdoughs and sprouted grains to talk about a very different category of bread: cornbread! Mark Kelly, PR and Advertising Manager of Lodge Cast Iron joins us to talk about the storied history of the family-owned company and the National Cornbread Festival they helped found in 1996. Lodge Cast Iron was founded in 1896 when Joseph Lodge and his wife settled in South Pittsburg, Tennessee and opened their first foundry. South Pittsburg is nestled alongside the Cumberland Plateau of the Appalachian Mountains, and today has a population of about 3,300 people. Mark talks about the tight-knit community that’s instrumental to the success of Lodge’s American-made cast iron. Lodge has been on the cutting edge of technology for its entire history. In 1950, they converted the foundry from a hand-pour operation to an automated molding process (a rare upgrade for the time). This led to safer and more efficient manufacturing and helped keep up with increasing demand. The replacement of coal-fired cupola

Ever wonder how scientists analyze the microbiome of human and animal guts, or of sourdough starters and other cultured foods? We take a deep dive into the purpose and methods of microbial ecology with Dr. Erin McKenny following her keynote presentation. Whether or not you’re a trained scientist, you’ll learn some fascinating details about human and microbial cultures from this discussion, and if you have a super sniffer, you may be inspired to become a ‘sourdough sommelier.’ Dr. Erin McKenney studies how microbial communities form over time and how they adapt to their environments. Over the past 8 years she has collected fecal samples from over 140 animals belonging to 15 species housed at 4 different zoos, to investigate the effects of host diet and lineage. More recently, she has expanded her research to sourdough and other fermented foods. Microbial cultures lie at the heart of human cultures, and fermented foods provide accessible systems for studying microbiology and nutrition without formal laborator

To understand how a two-day workshop can contain a controlled experiment on how sourdough starters affect outcomes of finished breads, we spoke to Guylaine Lacaze. She reveals details about our current scientific understanding of sourdough cultures, the sourdough library at Puratos, and the story of a very well-traveled levain named Vitus. After a master’s degree in food science with a specialization in food microbiology, Guylaine Lacaze started to work on sourdough fermentations for Biofournil (French bakery), ENITIAAA (French master degree school) and Lallemand (yeast and bacteria starter producer). In 2003, she joined Puratos as the R&D engineer for the business unit in charge of the development of sourdoughs. Since 2007, Guylaine has been the R&D manager focusing on sourdough fermentation, new sourdough development, sensory analysis and nutrition related to sourdoughs. HRN On Tour is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art

When we got word that a biscuit expert was in attendance at the International Symposium on Bread, we knew we needed to sit down for a conversation about flour, butter, and yeast! Karl Worley shares tips on making the perfect biscuit – one that can hold up when making the fried chicken sandwich that’s popular at his Nashville restaurant, Biscuit Love. He also shares some news about his forthcoming pizza restaurant and gives us a peek into the Local, Ancient, and Heirlooms Grains workshop at the On The Rise 3. Chef Karl Worley grew up in the Southern Appalachian Mountains, where he learned to cook from his grandfather in Bristol, Tennessee. He received his culinary degree from Johnson & Wales University in 2010. After spending time in the kitchens of Rioja in Denver, he further developed his passion for sustainable agriculture and farm-to-table restaurants while working for the Coon Rock Farm in Hillsborough, NC. Through sourcing top quality seasonal ingredients, he is known for creating delicious dishes th

To kick off our interviews at On the Rise 3, The International Symposium on Bread, Peter Reinhard sits down to talk about the evolution of “The Future of Bread.” This year, the symposium switched up the format to include three workshop tracks for participants: The Future of Bread Lies in Its Past: New Frontiers in Sourdough Microbiology Local, Ancient, and Heirloom Grains: The Farmer/Miller/Baker Connection in Baking with Landrace, Heirloom, Regionally Specific, and Polycrop Grains Good Bread is Good for You: Wellness and Healthfulness in the Future of Bread Peter Reinhart is a baking instructor at Johnson & Wales University and the founder of the International Symposium on Bread. He was the co-founder of the legendary Brother Juniper's Bakery in Sonoma, California, and is the author of five books on bread baking, including Brother Juniper's Bread Book and the modern classic The Bread Baker's Apprentice, which was named cookbook of the year in 2002 by both the James Beard Foundation and the Internationa

Dr. Erin McKenney gives an eye-opening talk about the latest results from the Citizens Science Sourdough Project, which seeks to understand the biology underlying the differences among starters and the changes (or lack of change) in starters through time. Erin and her team collected hundreds of starter samples from around the world and analyzed them to learn which yeasts and bacteria dominated the microbiomes. You can learn more about the results of the study at robdunnlab.com/projects/sourdough. Dr. Erin McKenney studies how microbial communities form over time and how they adapt to their environments. Over the past 8 years she has collected fecal samples from over 140 animals belonging to 15 species housed at 4 different zoos, to investigate the effects of host diet and lineage. More recently, she has expanded her research to sourdough and other fermented foods. Microbial cultures lie at the heart of human cultures, and fermented foods provide accessible systems for studying microbiology and nutrition witho

In a podcast seminar where attendees learned how to block, script, record, and re-record, a podcast from lede to kicker, Michael Harlan Turkell, host of HeritageRadioNetwork.org's THE FOOD SEEN, and Annamaria Brezna, baker and owner of Dolina Cafe & Bakery in Santa Fe, NM, talk about how camp in the Poconos, American cake mixes, and a dash of felicity, lead her to find home in the Southwest, and back to her Slovakian heritage, serving poppy seed-studded strudels, tvaroh stuffed "kolaches", and orechovník French toast. Heritage Radio Network On Tour is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A visit to Toyama, Japan, reveals a robust community of exceptionally talented chefs who cook in dramatically different styles and yet are united by a common love of hyper local ingredients. On this episode of Heritage on Tour, host Dana Cowin and translator Shima Pezeu talk about three extraordinary local chefs and meals. Oryouri Fujii’s chef, Hironori Fujii, is the son of a local fisherman. He holds swimming fish in a blue plastic tank behind the restaurant, ready to dispatch exactly 6 hours before cooking for optimal flavor and texture. Eiji Taniguchi, at one-star Michelin L'Evo, makes exquisite avante-garde meals from the forest that’s visible from his restaurant—including shabu shabu beaver. And lastly, Hozumi Tanaka at Himawari Shokudo brings a taste of Italy with a modern Italian bistro decorated with bottles of Sassicaia, and serving pasta such as luscious linguini with coriander and squid. Heritage Radio Network On Tour is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and Cali

On this episode of Heritage on Tour, host Dana Cowin brings us to Kokura, on the island of Kyushu in southern Japan. Drawn by one chef and his intimate connection to the land and sea (within ten miles of his restaurant), Cowin gets a memorable taste of spring at restaurant Sato and talks through her favorite dishes with translator Shima Pezeu. Number one by far: blowfish tails, deep fried and served like Kentucky Fried Chicken. In last place: blowfish sperm sacks, sticky, milky white and hard to handle. Listen in for a tantalizing trip through mountain vegetables, live fish and more. Heritage Network On Tour is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Host Dana Cowin travels two hours west of Tokyo to Kasuisai, a world-famous zen temple, to experience Shojin style cooking at the source. Talking with temple chef Koganeyama Taigen, and watching him cook, Cowin learns the essential lessons of Zen Soto cuisine: the six tastes and the five techniques that need to be present in one meal. On this episode of Heritage on Tour, Cowin discusses the philosophy behind the meal with translator Shima Pezeu: cook with joy, cook with generosity, and cook with a big heart as if you were the mother of the ones for whom you are cooking. HRN On Tour is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Columbia Gorge is emerging as the most interesting wine growing region in Washington State. Join Sam Benrubi of The Grape Nation as he speaks with Nate Ready, Hiyu Farms, James Mantone, Syncline Winery, and Chris Dowsett, Buty Winery. This second wave of winemakers are practicing permaculture, organics, and biodynamics, and are managing the microbiome using animals, natural forage, and being attuned to the needs of the vineyard. Heritage Radio Network on Tour is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We talk to three of the best winemakers in Washington State, known for Bordeaux and Rhone varietals. Marty Clubb, L'Ecole, Alex Stewart, Quilceda Creek, and Greg Harrington, MS, Gramercy Cellars. Join Sam Benrubi of The Grape Nation for a discussion of the characteristics of the Walla Walla Valley, sustainability, climate change, canopy management, and experimentation with new grape varietals. Heritage Radio Network on Tour is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Women continue to make an impact in Washington winemaking. Kay Simon, Proprietor of Chinook Wines was one of two women in the UC Davis winemaking program in 1976 and has made over 35 vintages in the state. Kerry Shiels earned an engineering degree at UC Davis, but decided to jump into the family wine business at Cote Bonneville. Join Sam Benrubi of The Grape Nation for a lively discussion about women in the wine industry and how the scene is changing. Learn about winemaking in Eastern Washington as these two multi-generational pioneers discuss balancing sustainability, best practices, with regional climatic and geographic variation, and explore elegance and restraint in their wines. We taste a Cote Bonneville '18 Cab Franc Rose and a '17 Chinook Sauvignon Blanc. Heritage Radio Network on Tour is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

From her start in kitchens as a dishwasher at age sixteen, chef Jessica Gamble has risen in the ranks of Atlanta’s restaurant scene becoming the first female Chef De Cuisine ever hired by Rathbun Restaurant. She is currently the Chef de Cuisine at KR Steakhouse, which focuses on Italian Food, local and seasonal products, and prime steak. Chef Gamble and host Eli Sussman spoke about the significance of starting from the bottom in restaurants and the restorative chicken bone broth she prepared at the Springer Mountain Farm campfire to wrap up Charleston Wine + Food. HRN On Tour is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Richard Jones is the executive chef at Green Door Gourmet, a 350-acre farm and agritourism destination in Nashville. He works to develop recipes to help Green Door CSA members better utilize produce, and to further the education and encouragement of community-supported agriculture in the Middle Tennessee area. Chef Jones spoke with host Sam Benrubi at the Springer Mountain Farms campfire about the Australian influence (yes, he's an Aussie!) on the chicken dish he prepared at the festival. HRN On Tour is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A graduate of the French Culinary Institute in New York and veteran of Blackberry Farms, Joe Cunningham is the chef at Knoxville’s French and Belgian-style Northshore Brasserie. His menu focuses on using local produce and ingredients from local farms to create classic dishes. Northshore is REAL Certified: Responsible Epicurean and Agricultural Leadership, a certification focuses on “holistic nutrition and environmental stewardship”. Sam Benrubi met up with chef Cunningham over the campfire to talk about what he’s cooking up in Charleston. HRN On Tour is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Paul Verica is the chef and owner of The Stanley in Charlotte, which is housed in a building built in 1937 in the heart of the Stanleyville neighborhood. The restaurant features custom millwork, pressed tin ceilings, and other historic elements. Chef Verica works closely with local farms and farmers, whose ingredients serve as the driving influence behind his menus. Host Eli Sussman joined Paul Verica at the Springer Mountain Farms campfire to chat about what he’s cooking up on the grill and what’s happening in Charlotte. HRN On Tour is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Thomas Marlow is the Executive Chef of the award winning Mimosa Grill in Uptown Charlotte, NC. Consistently named one of Charlotte's best restaurants since 1995, Mimosa Grill features global cuisine with a unique southern twist. Most recently since taking the reins, Marlow has led the restaurant to Visit Charlotte’s 2015 Restaurant of the year and Food Service Magazine’s Top 100 Independent Restaurants in America in 2015. He joins Harry Rosenblum next to the Sea Island Forge for “Campfire Confessionals” to discuss his upbringing in Rochester, NY and the its legendary street food “Garbage Plate.” HRN On Tour is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this edition of Springer Mountain Farm’s “Campfire Confessionals”, host Harry Rosenblum spoke with Drew McDonald. Drew is the owner and chef of The Plaid Apron in Knoxville Tennessee. He has worked in kitchens like Blackberry Farm, Huka Lodge in New Zealand, and Hermitage Hotel and Capitol Grill in Nashville. Drew and his wife Bonni opened The Plaid Apron in 2011 and describe their food philosophy as, “farmer, restaurant, mouth.” HRN On Tour is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jason Jimenez is the executive chef at Kitchen Six in Decatur, Georgia. After culinary school at Johnson & Wales in Charlotte, he moved back home to Atlanta where he worked at several restaurants including Canoe, Local Three, and Muss & Turner’s. Jason and his wife Jamie started a private chef and catering company, Homespun, in 2012. Chef Jason chatted with host Eli Sussman over the Springer Mountain Farms campfire at Charleston Wine + Food. HRN On Tour is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.