Heritage Radio Network On Tour

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

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 Sa

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

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

Professor Angela Harris of UC Davis School of Law joins longtime civil rights activist, farmer and Terra Madre delegate Jim Embry in an exploration of the history of American agriculture as a site of citizenship and racialization. Angela Harris’ essay, “(Re)Integrating Spaces: The Color of Farming,” in the Savannah Law Review outlines structural inequities underlying farm ownership in the United States — a history marked by slavery and indigenous and immigrant exclusion from land ownership and citizenship. Join a conversation led by Jim Embry with farmers and ranchers who are making a different future the reality: Rudy Arredondo of the Latino Farmers and Ranchers Association in D.C., Aretta Begay of the Navajo-Churro sheep presidium, and Khai Nguyễn of VEGGI Farmers Cooperative in Louisiana. You’ll come away with an enhanced understanding of the impact of structural racism on farm ownership and the potential and urgent need for change, especially through farm bill programs. You will hear success stories and o

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

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

Located two miles north of Uptown Charlotte, Haberdish’s chef Jeff and badass lady-mixologist Colleen dish on their famed fried chicken, the medicinal benefits of farm-apothecary cocktails, restaurant-family culture, logistics of glassware, the new summer menu, and the future of Charlotte dining.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Agave-crazed Lou Bank, of S.A.C.R.E.D. Agave, preaches the mezcal gospel: stop drinking mezcal in cocktails; start drinking it straight. Discovering a gluten intolerance drove Lou to seek out other spirits, and since discovering mezcal, he hasn’t looked back. Lou discusses the difference between tequila and mezcal, what to look for when tasting, drinking from clay versus plastic cups, and more.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chef Luca Annunziata of Luca | Modern Italian Kitchen (formerly Passion8) began his culinary career under his mother’s tutelage where he grew up in Naples, Italy. Signora Filomena was a tremendous influence on her young son whose passion for cooking was evident early on. Food was the vehicle that would lead him to later travel the world and discover his own unique cooking style. He is known for his innovative juxtaposition of complex flavors that contrast creating a modernist’s interpretation of cuisine. With over twenty years experience in hospitality, Luca has worked in many of venerable Four-Star/Five-Diamond restaurants and hotels around the world. Prior to coming to Charlotte, he worked for Don Alfonso’s 1890 in San A’gata, Italy, a two-star Michelin Relais Chateaux restaurant. He has been a recipient of many awards but what he is most proud of is receiving the esteemed Zagat Platinum Award for Excellence as well as the Passion8’s being named “Top 25 Best Restaurants in Charlotte” from Charlotte Magazine

Bob Peters, the mastermind behind Ritz Carlton’s Punch Room bar in Charlotte, North Carolina, sits down with Caity and Kat to talk mixology and gardening. He praises Charlotte’s growing urban agriculture scene, supported by the Piedmont Culinary Guild, which connects Charlotte chefs with local farmers. Bob manages a rooftop garden of tropical fruits, vegetables, and herbs-- even harvesting honey from his two active beehives!-- for true control of flavor in his inspired cocktails. Bob describes Caity’s favorite cocktail, the Buzzed Bunny, which features aged Cardinal barrel-rusted gin, pressed carrot juice, Italian sweet vermouth, and a Saint Germain foam ladled into a delicate, Hruska glass poppy.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What would Wolfgang do? Chef Stephen Schmitt’s motto merges his culinary training with his commitment to hometown, Charlotte. Despite bearing the name of an internationally renowned chef, WP Kitchen & Bar is committed to celebrating the local community and providing their guests the opportunity to try new ingredients and dishes that they may not have yet at home. This is what motivates Chef Schmitt: continually growing and fine-tuning his craft as both a traditionally trained chef and key player in the Charlotte culinary community.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Caity and Kat sit down with Chef Shai Fargian, the Israel-born, self-taught chef of Yafo Kitchen in Charlotte, North Carolina. His dynamic restaurant features Mediterranean dishes with strong Middle-Eastern influences. Yafo’s Kitchen may be considered a fast-casual establishment, but Shai and his staff do everything but cut corners. Everything served at Yafo Kitchen is made on-site daily, though they do keep a supply of their world-renowned bread dough in the freezer in keeping up with loyal customers. Shai discusses the importance of educating his staff about flavors unique to Mediterranean and Middle Eastern cuisines, where he sources his ingredients for ultimate freshness, and his future plans for Yafo Kitchen.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Considering the inspired plates leaving Chef Blake Hartwick’s kitchen, it’s only fitting Bonterra Dining & Wine Room is housed in what used to be a Methodist Church. In delivering a truly spiritual experience, Chef Hartwick’s inspired take on Southern Cuisine celebrates fresh, local flavors, allowing both the farmers he sources ingredients from, and the changing seasons to define what winds up on the menu. Add in Southern hospitality and an extensive wine list, Bonterra is the place to break bread with your loved ones.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chef Chris Coleman’s respect and love for hometown Charlotte is clear when perusing Stoke’s locally-focused menu. Stoke’s mesmerizing open floor plan distracts from their immediate surroundings--a hotel lobby in Uptown Charlotte's Marriott City Center--instead encouraging diners to gather communally around the 600-degree wood oven. What ensues is an intimate and engaging experience; the food is rustic and simple, not without an eye for detail and a mind towards local sourcing. Chef Coleman fondly tells stories of the Charlotte restaurant scene: from bussing tables at “fish camp”, to his first executive chef position at just 21 years old.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The day before things kicked off at the Good Food Mercantile at Union Market in Washington D.C., the festivities began with Good Food USA's Small Business Breakfast Panel: Tips & tricks on starting, scaling, and surviving your venture. Introduced by Sarah Weiner, Executive Director of the Good Food Foundation, the panel was moderated by Ezekiel Emanuel. Emanuel is an oncologist, bioethicist, and health policy expert at the University of Pennsylvania—though you may recognize his name from his work on the Affordable Care Act and former First Lady Michelle Obama's Let's Move Initiative—and he is now working with Shawn Askinosie to create a premium chocolate bar with beans from Madagascar. The panelists are superstars of the good food movement, including Elias Cairo of Olympia Provisions, Danielle Vogel of Glen's Garden Market, Ann Yang of Misfit Juicery, Shanika McCloud of Greenplicity, and Sarah Gordon of Gordy's Pickle Jar. They share their stories, their struggles, and the best business advice they've ev

The crafters and products at the Good Food Mercantile are the cream of the crop in terms of sustainability, innovation, and quality. At the end of their day in D.C., Caity and Jack chat with producers of salt, fine oils, cheese and gelato, and a panel of chocolate makers who agree that being part of the Good Food Awards means being in good company! Sarah Hartman of Harper Macaw, Alak Vasa of Elements Truffles, and Robert Norman of Raaka Chocolate share their favorite chocolate pairings and their experiences educating customers about the broad world of chocolate. Next, Nancy Bruns of JQ Dickinson Salt-Works tells about the history of West Virgina's salt industry and the value of thinking of salt as an agricultural product. Then guest host Jennifer Isham of Union Market talks with Paul Bower of Zingerman's Creamery about all things cheese and gelato. Finally, the day wraps up with Clay Oliver, who produces exceptional oils on his 5th generation family farm.See Privacy Policy at https://art19.com/privacy and Cal

After starting the day with cocktails, Caity and Jack are ready for a few snacks. Thankfully, the Good Food Mercantile is chock-full of delicious, interesting, and downright good things to eat. Samy K (who also happens to be a radio personality) introduces the HRN team to the world of vegan cracklins, and talks about what it means to be at the "Healthy Angels Unicorns Mercantile." After that, the fun continues with fermented foods from Sarah Gordon of Gordy's Pickle Jar and Shane Carpenter of Hex Ferments (and their incredible beatboxing talents). Finally, things get cheesy as guest host Jennifer Isham of Union Market talks with Elena Santograde of Grafton Village Cheese and Elias Cairo of Olympia Provisions.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What's the best way to start a day at the Good Food Mercantile at Union Market in Washington, D.C.? With a cocktail segment, of course! Caity teamed up with Producer at Large Jack Inslee and Allison Hamlin to check out the hottest products on the D.C. cocktail scene. First up, Tory Pratt of True Syrups & Garnishes talks about the excitement around craft booze and how her products are encouraging people to make cocktails at home. Next, Don Morton of Shrub District tells how his products are moving forward into the cocktail future by resurrecting history. Things get crude with Craig Rudewicz of Crude Bitters as he shares the secret to running a successful small business (hint: Google!). Finally, Pia Carusone and Sarah Mosbacher get the crew into the spirit of girl power and give their take on the evolution of D.C. into a cocktail capital.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

For our final broadcast from Charleston Wine + Food, Jimmy Carbone sits down with Robert Stehling of The Hominy Grill for a rousing round of trivia! We bring up two audience members to try their hand at answering questions about Charleston, Southern food and drink, and Southern food personalities for a chance to win Heritage Radio Network koozies and potholders. Robert shares some stories of cooking at Crook's Corner under the legendary Bill Neal and about his own experiences dishing up its simple, clean fare since 1996 at Hominy Grill.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.