Heritage Radio Network On Tour

Liza and Caity chat with one of the Good Food Awards' most prolific winners – Eli Cairo from Olympia Provisions. Heritage Radio Network 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.

Caity Moseman Wadler, HRN's Excutive director, chats with Colin Davis, one of the founders of Shacksbury Cider. Heritage Radio Network 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.

HRN's Liza Hamm talks to Sara Brito about the Good Food 100 Restaurant List. Heritage Radio Network 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.

In this last portion of the James Beard Foundation Food Summit, facilitator Mitch Baranowski chats with Olivier DeSchutter (International Panel of Experts on Sustainable Food Systems), Phil Jones (City Food), Pamela Koch (Laurie M. Tisch Center for Food, Education & Policy), Peggy Neu (The Monday Campaigns), and Hari Pulapaka (Stetson University) in this panel titled Cultivating Consumers into Citizens: Perspectives. This incredible panel of speakers not only discuss their most recent endeavors in food policy and advocacy, but also further delve into the role the consumer has to play within the avenues of sustainability, education, environmentalism, and even race relations when it comes to the food we buy, eat, and share. In the closing discussions of the James Beard Foundation Food Summit, author and chef Tunde Wey talks about the realization that inspired him to start his thought-provoking Blackness in America and 1882 dinners. Wey spoke of his Nigerian heritage and how realizing the difference between

In this third installment of the James Beard Foundation Food Summit 2017: Consuming Power, James Beard Foundation Executive Vice President Mitchell Davis chats with Kate Cox (New Food Economy), Tamar Haspel (The Washington Post), and journalist Helen Rosner in a discussion titled Cultivating Consumers Into Citizens: Perspectives from the Media to examine how their roles in the media allow the consumer to further understand the complexities of the modern food world. Then we hear Caleb Harper (Open Agriculture Initiative) talk about how the act of farming is truly “unnatural”, in addition to GMO manipulation and the ethics of new food and farming technologies and developments. In the panel titled Science and Society, Caleb Harper joins Jennifer Kuzma, (Goodnight-NC GFK Foundation and NC State University), have a conversation about ethics, science, and food. Hear them describe how things get complicated when scientific innovations in food, technology, and farming have the potential to dramatically change the so

In this second installment of the James Beard Foundation Food Summit 2017: Consuming Power, listen as author Mark Schatzker moderates a discussion on taste and industry titled Leading with Taste with chef and author Dan Barber (The Third Plate) and Mary Wagner of MK Wagner & Associates. Then journalist Tamar Haspel moderates a panel titled Money Where Your Mouth Is: Companies Adjusting to Changing Consumer Beliefs, Behaviors, and Tastes, with speakers Josh Anthony (Campbell’s and Global Nutrition), Alexia Howard (AB Berstein), Mehmood Khan (PepsiCo’s Global R&D), and Jason Lepes (Fresh Direct). Hear them discuss the ethics and psychological complexities of modern food consumption, the intersections of purchasing power and bodily health, and how what we buy impacts the current state of the planet and our Earth’s farmers. Finally, Kris Moon moderates Levers for Change: Grass Roots Advocacy and Action as he chats with the co-directors of the Food Chain Workers Alliance Joann Lo and Jose Oliva, where they

Heritage Radio Network’s Kat Johnson attended this year’s James Beard Foundation Food Summit, aptly titled Consuming Power, where the conversation was far from simple. “The question before us in thinking about this year, is what to do with this muddle that is food,” said JBF Executive Vice President Mitchell Davis during his opening remarks. “So much has changed since last October,” he continued, referring to not only the election but also to Amazon’s game-changing purchase of Whole Foods. “But what hasn’t changed is people’s desire for access to fresh, healthful, delicious food to feed themselves, to feed their families, and to feed their friends.” In this first section of the event, industry experts and scholars discuss the psychological mechanisms involved with our decision-making around food, belief vs. fact, the influence of culture on consumer behavior, and breaking down big data. Listen in to this inspirational conversation between, as Davis puts, “people trying to make our food system more sustainable

One hundred artisans, six hundred wines, two days, one RAW Wine Fair. Created and organized by Isabelle Legeron MW, the RAW Wine Fair is a totally independent wine fair celebrating some of the best wine talent in the world; all focused on natural, organic, and biodynamic wines with low intervention in the cellar. Isabelle joins HRN Julia Child Fellow Jordan Werner in a quiet corner of the fair—held November 5 & 6 at 99 Scott in Bushwick, Brooklyn—to talk about the natural wine movement, transparency, and the importance of storytelling. Heritage Radio Network 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.

This episode of Heritage Radio Network On Tour is a special dispatch from Shackscamp—a weekend full of cider, cheese, and camaraderie hosted by the wonderful crew at Shacksbury Cider. The HRN team heads up to the Green Mountains of Vermont to work a little (and drink a lot). Get excidered! Heritage Radio Network 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.

Don’t miss this interview with Alice Waters, culinary trailblazer, prolific author, founder of Edible Schoolyard and Chez Panisse restaurant in Berkeley, and decorated hero of the good food movement. Alice joins HRN Executive Director Caity Moseman Wadler live in the HRN studio to discuss her newest book, Coming to My Senses: The Making of a Counterculture Cook, her work with Edible Schoolyard, and other stories from her life. Heritage Radio Network 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.

Just days before being named to Esquire's 18 Best New Restaurants list, Michael and Tara Gallina stopped by the shipping containers to talk to Kat Johnson about opening their restaurant, Vicia in St. Louis. The husband-and-wife team met while working at Blue Hill at Stone Barns in New York’s Westchester County, and relocated to Michael's hometown where they started cooking and serving pop-up dinners under the name Rooster and the Hen. Vicia is located in the Cortex Innovation Community, a vibrant and fast-growing innovation hub and technology district. Michael and Tara's restaurant has also been named to Bill Addison's Eater 12 Best New Restaurants in America list and Bon Appetit's 50 Best New Restaurants list. 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.

This special episode of Heritage Radio Network On Tour brings you the latest news on the California Wildfires that continue to burn throughout parts of Napa, Sonoma, Calistoga and Santa Rosa. Kat Johnson reports on the most recent developments and speaks with Jeff Mosher, the Executive Chef of Robert Mondavi Winery.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This special episode of Heritage Radio Network On Tour brings you the latest news on the California Wildfires that continue to burn throughout parts of Napa, Sonoma, Calistoga and Santa Rosa. We have updates from winemaker Robert Sinskey, Brian Kenny of Hearst Ranch, and more. “We need to focus on climate change and educate people to vote the environment. It needs to be the number one issue for all eligible voting citizens. The world has bigger problems than just the wine industry and these fires. We need intelligent, savvy politicians who will make climate change their top priority and we need to put others on notice that the world has moved beyond fossil fuel and chemical farming. I have said for years that vineyards are the canary in the coal mine. What we are experiencing now is what’s in store for the rest of world if we don’t move on from this carbon based economy.” – Robert Sinskey Next, we take a look at some of the conditions that led to these fires. The New York Times published an article addressing

Chefs Collaborative was founded in 1993 as a non-profit network focused on inspiring, educating and celebrating chefs and food professionals dedicated to working towards a better, more sustainable food system. For their 8th Annual Chefs Collaborative Summit, Growing Community – Owning the Future, food professionals from across the country gathered in Atlanta, GA on Saturday, September 9th – 11th for workshops, networking and engaging discussions on issues such as ethical seafood practices, food waste, meat matters and solutions for the future of sustainable food. Part two of Sunday's programming delved into concepts such as adaptive grazing techniques, a reimagining of the archaic curriculum of “home economics," and a deeper understanding of equality in politics of farming. This incredibly diverse group of individuals shared their knowledge and passion for making a difference through our local communities. Discussions also included a deeply intersectional examination of the restaurant business through the a

Chefs Collaborative was founded in 1993 as a non-profit network focused on inspiring, educating and celebrating chefs and food professionals dedicated to working towards a better, more sustainable food system. For their 8th Annual Chefs Collaborative Summit, Growing Community – Owning the Future, food professionals from across the country gathered in Atlanta, GA on Saturday, September 9th - 11th for workshops, networking and engaging discussions on issues such as ethical seafood practices, food waste, meat matters and solutions for the future of sustainable food. Heritage Radio Network was there to capture the sights and sounds of the summit’s prominent speakers at an event hosted by New York Times food correspondent, Kim Severson. In part one of the summit, attendees heard from Paula Daniels (Co-Founder of the Center for Good Food Purchasing), Martha Mendoza (Pulitzer Prize-winning journalist, Seafood from Slaves), and Tunde Wey (author of Blackness in America). We also caught up with Alice Rolls (Executiv

Though widely consumed throughout the world, lamb is a largely under-appreciated meat in the U.S. “I think there are too many Americans who have just had bad lamb,” says farmer Craig Rogers of Border Springs Farm in Virginia, one of three experts on the subject who spoke with Kat Johnson at a workshop entitled Lamb Breakdown at the 8th Annual Chefs Collaborative Summit. “One of the most fun things for me is introducing—or reintroducing—people to lamb, and they just go ‘Oh my god I had no idea!’“ Rogers joined Chef Michael Costa (Zatinya, Washington DC) and James Beard Award-winning butcher Adam Danforth as they discussed all things lamb—from the science of muscles and flavor, to using lesser known cuts, and even starter tips for beginners. “I work with anyone who wants to better understand their relationship to meat, and also their relationship to animals that sustain us,” says Danforth, “By teaching on-farm slaughtering, whole-animal butchering, and meat and flavor science, I aim to challenge people’s stigma

As of Tuesday, October 10th at around 6pm EST there are over a dozen wildfires raging throughout Northern California. The fires are concentrated in the wine and agricultural centers of the state in Napa and Sonoma Counties, where 12% of the state’s grapes are grown. On this episode we are providing up to date information on the impact this disaster is having on the residents of this region and how it is affecting the area’s food and wine producers. We are joined on the phone by Brian Kenny of Hearst Ranch and Adam Mariani from Scribe Winery to get their local perspectives and reports. Scribe Winery issued this statement on Tuesday afternoon: "We are heartbroken by the devastation the wildfires have caused to both the Sonoma and Napa Valley. We have been up for the last two nights working alongside the incredible Cal Fire and the local fire departments to keep the fire at bay. It was a very close call. If not for them this place we have called home for over a decade would be gone. We are also so thankful to t

On this episode of HRN On Tour, Kat doesn't have to travel far to get a taste of the international! She heads over the East River to the James Beard House to catch up with two of Atlanta’s best chefs: Matthew Basford of the rustically elegant Canoe, and Nick Leahy of Saltyard, whose aesthetic leans toward modern and sleek. Matt and Nick teamed up on their menu, titled "Town and Country," which reflects the cuisine they serve in their acclaimed restaurants, as well as their international upbringings. Kat sits down to hear about the Australian, Bermudian, and English influences – to name a few – in Matt and Nick's cooking and learn about locally sourced Southern ingredients they brought with them from Atlanta. ABOUT MATTHEW Growing up in Australia, Matthew Basford was exposed to cooking techniques that drew influence from Pan-Asian cuisine. He started his culinary journey at Pear Tree Cottage in Greenock, followed by Vintner’s Bar and Grill in Angaston. He was awarded Second Place in Tasting Australia in two co

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.