Heritage Radio Network On Tour

Lisa Held spoke with Ariana Taylor-Stanley is the co-owner of Here We Are Farm in Trumansburg, NY. Their conversation focused on the resources available to young farmers through advocacy groups like the National Association of Sustainable Agriculture and the young Farmers Coalition.The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate  today to become a crucial part of the HRN community.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.

Katy Keiffer sits down with Anthony Myint, food industry veteran and founder of ZeroFoodprint about that organizations work with restaurants and their diners to invest in soil health in an effort to take powerful climate solution. Together with the state of California, ZeroFoodprint is enlisting those who eat to help revitalize our soil by contributing one percent of the cost of their meal to support carbon farming.The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate  today to become a crucial part of the HRN community.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.

In this episode, Lisa Held speaks with Connor Stedman and Christine Su. Stedman is an ecological designer at the regenerative design consultancy, Terra Genesis International. His areas of expertise include agroecology and carbon farming. Su is similarly rooted in the worlds of carbon farming and regenerative agriculture. As the CEO and co-founder of PastureMap, she is the brains behind the company’s regenerative grazing practices. The three discuss climate change issues and the impact that data and agro economics will have on the future of carbon farming.The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate  today to become a crucial part of the HRN community.HRN On Tour is powered by Simplecast.See Privacy Policy at https:/

This talk was recorded by Heritage Radio Network as a part of RAW Wine NYC 2019's Speakers' Corner - with Iago Bitarishvili (Iago’s Winery) and Taylor Parsons (WholeCluster)Does shape matter? Why? Is there terroir in clay? What about the beeswax used to seal the pores of the clay? How do the grapes move differently during fermentation in a qvevri because of the shape? Are qvevri the most “neutral” vessel you can use or does it impart an “otherness” to the wine? AND, how on earth do you keep those porous vessels clean? Ah, the questions that run through our head when contemplating wines made in qvevri.Join iconic Georgian winemaker, Iago Bitarishvilli while Taylor Parsons (who has been traveling to Georgia for the last four years, tasting and assessing every wine he can get his hands on) peppers Iago with these questions that both uphold and challenge myths of qvevri wines. We will be walking through a flight that includes a Rkatsiteli aged in qvevri for 12 years.Join Heritage Radio Network on Monday, November

This talk was recorded by Heritage Radio Network as a part of RAW Wine NYC 2019's Speakers' Corner - with Stephanie and Eduard Tscheppe-Eselböck (Gut Oggau), Matthias Hager & Johannes Zillinger, in conversation with Amanda Smeltz (Estela and Cafe Altro Paradiso)Get to grips with the fundamentals of this Austrian farming philosophy that has, over the last century, literally taken the wine world by storm, helping vines thrive and flourish, producing wines of intense vibrancy and purity. But what is Biodynamics really about? How does it work? Where did it come from? Why was it needed and, most of all, why is it still relevant today? Explore this fascinating world with the guidance of some of Austria’s foremost biodynamic growers and makers.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the ind

This talk was recorded by Heritage Radio Network as a part of RAW Wine NYC 2019's Speakers' Corner -with Lorenzo Corino, in conversation with Sam Benrubi (Heritage Radio Network). A talk-tasting.Lorenzo is the epitome of a (living!) Legend – extremely knowledgeable, he creates wines of immense beauty (in fact his bottles have achieved cult status in the Far East), while also managing to be humble and generous to boot. He has given his life to viticulture and winemaking, and his wines are testament to his skill and love of the vine. He is a 6th generation winemaker from a family of natural wine producers in Costigliole d’Asti, and although he manages the family vineyard, has devoted most of his adult life to agronomical research. He has authored & co-authored more than 90 technical and scientific publications on viticulture, authored a book entitled The Essence of Wine and Natural Viticulture and has even developed the Metodo Corino™ – a patented, clean farming methodology that is all about getting to grip

This talk was recorded by Heritage Radio Network as a part of RAW Wine NYC 2019's Speakers' Corner - with Saša Radikon (Radikon), Stanko’s son, in conversation with Sam Benrubi (Heritage Radio Network). A talk-tasting.After a eureka moment in 1995 when he decided to macerate his ribolla grapes on their skins (to reproduce his grandfather’s methodology), Stanko Radikon never looked back. So pleased was he with the results that his entire production followed suit in 1997. He lost customers, was shunned and vilified by many in the trade who denigrated his methods, only in time to become one of the world Kingpins of Orange Wine. In fact, he is perhaps the man who has had the most profound influence on completely natural orange winemaking anywhere. His wines were always farmed cleanly, experienced no temperature control, no addition of sulphites (or any other winemaking aids or additives), and were only ever released after years of maturation (the estate’s current release is 2014, for example). Although he passed

This talk was recorded by Heritage Radio Network as a part of RAW Wine NYC 2019's Speakers' Corner - with Lewis Dickson (La Cruz de Comal), Deirdre Heekin (La Garagista Farm & Winery) & Ryan Stirm (Stirm Wine Company) in conversation with Alice Feiring (The Feiring Line)Hybrid grapes are on the verge of shedding their vile reputation. We’re not just talking acceptance, we’re talking praise, praise for their ease of farming, flavor and potential vineyard savior status in the age of climate change. In part this new dawning for these grapes is a direct response to work done with them in the world of natural wine.However, we use the word hybrid, but do we really know what they are? Are they franken clones as so many believe them to be? Naturally occurring or well, something else? Will your beloved Burgundy pinot noir one day be planted to Black Spanish? Will the new Trousseau be Marquette? Come and geek out about this, learn the truth and taste some beautiful examples that, we bet, will stun you.Join Heri

This talk was recorded by Heritage Radio Network as a part of RAW Wine NYC 2019's Speakers' Corner - with Megan Bell (Margins Wine), Alex Pomerantz (Subject to Change), Chad Hardesty (Hardesty Cellars) & Cole Thomas (Madson Wines), in conversation with Chloe Sorvino (Forbes Magazine)From hidden startup costs to inventory management, young winemakers talk about the challenges of going solo, and the business lessons learned along the way.About Chloe Sorvino:Chloe Sorvino is the staff writer at Forbes Magazine who leads all coverage of food, drink and agriculture, from secret billionaire suppliers behind our food system and publicly traded CPG companies to natural foods startups and the fast-changing ag tech landscape. She heads up the 30 Under 30 Food and Drink list, as well as the Forbes Ag Tech Summits franchise. Her reporting for Forbes has brought her to In-N-Out Burger’s secret test kitchen, drought-ridden farms in California’s Central Valley, a billionaire-owned slaughterhouse in Omaha and even a choc

This talk was recorded by Heritage Radio Network as a part of RAW Wine NYC 2019's Speakers' Corner - with Ilaria Bellotti (Cascina degli Ulivi), Stefano’s daughter, in conversation with Alessandro Trezza (Have & Meyer). A talk-tasting.Ask anyone in the natural wine world and they will probably know of the celebrated contadino, Stefano Bellotti. He started making wine in earnest back in 1977 at the age of 18, with the help of an elderly neighbour in Piedmont who showed him how to make wine traditionally – which of course meant naturally. Over the years he grew his 1 hectare of vines into a poly-cultural, self-sufficient haven where he bred animals, grew vegetables, harvested honey, made bread, cheese and of course wine. It became a model of the closed-loop farm – a piece of paradise in the now urban Novi Ligure. A biodynamicist since the early 80s, Stefano was known for his frankness (which occasionally saw him going head-to-head with the Italian authorities), for his welcoming nature, for heading up the g

This talk was recorded by Heritage Radio Network as a part of RAW Wine NYC 2019's Speakers' Corner - with Martina Celi (Costadilà), who worked alongside Ernesto for years, in conversation with Megan Krigbaum (PUNCH).One of the pioneers of natural Prosecco, Ernesto Cattel became a posterboy for artisanal winemaking in a region whose international success in the early 2000s saw both the vineyard and cellar become industrialised. As the demand for Prosecco grew internationally, growers abandoned their old hillside vineyards in favour of the easily mechanisable, easily sprayable, high-yielding valley floors. In 2005, Ernesto and a group of friends decided to do just the opposite, buying up parcels in the pre-Alpine foothills of Treviso. What followed was the development of a polycultural ideal that was as much about growing plants and nurturing livestock as it was about making delicious wine. Ernesto adopted biodynamics (one of the first to do so in the region) and went on to become one of the most strident advoc

Patrick Martins and Emily Pearson traveled to the Carolina Meat Conference hosted by NC Choices in Charlotte, North Carolina on October 7, 2019 for a live recording of The Main Course OG. Guests for The Weekly Grill include: Donna Moore, CEO Piedmont Custom Meats; Greg Collier, Owner of The Yolk Cafe and Executive Chef at Loft & Cellar; Jeremiah Jones, President of the NC Natural Hog Growers Association; Sam Suchoff, Owner of Lady Edison Meats & The Pig Restaurant; and Steven Goff, Executive Chef/Co-Owner AUX Bar and Blind Pig.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your hear

HRN wraps up a great weekend at Feast Portland with a special episode of HRN Happy Hour. Caity Moseman Wadler, Hannah Fordin and the rest of the HRN team invite Nate Collier, Le Creuset’s Director of Marketing and Communications, and The Nightwood Society’s Michelle Battista and Kati Reardon to talk Le Creuset colors and festival highlights over delicious bowls of Salt & Straw ice cream.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.

Portland native, Kelly Cox is the creator, director, and host of PBS Food’s The Original Fare, which is now in its fifth season. She spoke with Dana Cowin, host of Speaking Broadly about her “food adventure show” and what led her to a life of trekking, foraging, and reporting from all across the world.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.

Dana Cowin, host of Speaking Broadly, interviews Tyler Malek, the co-founder of Salt & Straw ice cream. Tyler’s journey into the food world took even him by surprise. They chat about franchising, flavor development and, of course, Feast. 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.

Brad Mayer is the Senior Vice President of Marketing for Precept Wine, the largest privately held wine producer in the Pacific West. Listen in as he and Mike Hewitt, host of Recruit. Retain. Relax., sip some delicious wine, and discuss some of the company’s exciting new ventures.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.

HRN’s Executive Director Caity Moseman Wadler interviews Dan Peterson, the founder of Ferment Brewing in Hood River, Oregon. The two discuss their shared love of science, Vermont and really good beer. 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.

Dana Frank has worked as a cook, pastry chef, busser and sommelier and written a beautiful booked called Wine Food. But she really discovered her dream job when she decided to open Bar Norman and spread the word about natural wine. She talks to Dana Cowin, host of Speaking Broadly, about her career. 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.

Guest host and HRN Hall of Fame inductee Elias Cairo speaks to Eric Nelson, Matt Vicedomini, and Earl Ninsom, the trio behind EEM, about their path to collaborating on one of the hottest new restaurants in Portland. Elias Cairo is the founder of Olympia Provisions, Oregon’s first USDA-approved salumeria, established in 2009 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.

Acclaimed DC chef Kwame Onwuachi is the author of the acclaimed memoir Notes from a Young Black Chef and a former Top Chef contestant. He sits down with HRN’s Hannah Fordin and Mike Hewitt, host of Recruit. Retain. Relax., to talk about the evolution of his career and the ins and outs of running Kath and Kin, his popular Afro-Caribbean restaurant. 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.