Heritage Radio Network On Tour

He’s one of our favorite people to spend time with at food festivals across the country! Steven Satterfield joins us to talk about Miller Union’s ten year anniversary, coming up this November. He shares some of the restaurant’s “greatest hits” – dishes that have stayed on the menu for nearly a decade. He also shares a status update on Slow Food Nations’ Zero Waste Dinner, where he and a group of talented chefs rescue all of the unused food from the weekend and turn it into a magnificent feast. Photo by Sara Brito. 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.

Kate Cox, Editor at The New Food Economy, is the special guest host of this episode. Kate spoke with Grant McCargo, Meriwether Hardie, and Lilly Hancock from Bio-Logical Capital. They discuss regenerative agriculture and the work that goes into investing in agriculture and improving the systems in place to support growers along every step of the food production pipeline as well as the burden of America’s focus on commodity agriculture. 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.

Kat Johnson spoke with Rudy Arredondo and Michael Marsh about agricultural policy and how they work together in our nation’s capital to advocate for farm workers and employers. Rudy Arredondo is the President and CEO of the National Latino Farmers & Ranchers Trade Association, represents the interests of Latino small farmers and ranchers nationally in Washington, D.C., organizing and dealing with policy, legislation and regulatory issues. Michael Marsh is the President and CEO of the National Council of Agricultural Employers (NCAE). Michael, Rudy, and Kat discuss immigration and agriculture as well as the divide between rural and urban America. 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.

Speaking Broadly Host Dana Cowin and her special co-host, Ellen Bennett of Hedley & Bennett, sat down with Denver based chef, Dana Rodriguez, to hear her origin story – from growing up in Mexico and learning to cook early in life – to launching her own restaurants including Supermega Bien and Work & Class. Chef Rodriguez was trained in computer science before deciding to change her focus to cooking. Ellen Bennett is the founder of kitchenware brand, Hedley & Bennett, and is a beloved regular on HRN. She and Chef Rodriguez share Mexican heritage and swap anecdotes about the importance of dishwashers in restaurant kitchens, machismo, and enjoy a special bilingual portion of the conversation. 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 Willis is the Founding Hog Farmer at Niman Ranch. He and Caity Moseman Wadler discuss his journey as a fourth generation Iowa hog farmer who became a game changer in the sustainable meat market. They also explore the importance of agricultural issues in rural elections, the ecological impact of industrial agriculture on our waterways, and the importance of supporting young farmers. Earlier this year, Paul Willis was inducted into the Heritage Radio Network Hall of Fame for his work improving our food system and his passionate work making humane and environmentally friendly pork accessible to consumers. 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 Slow Food Leader Summit kicked off with a wide-ranging conversation on the festival’s theme: Where Tradition Meets Innovation. Dana Cowin, host of Speaking Broadly on HRN, moderated the panel. Alice Waters shared the latest developments in school supported agriculture and the push to bring free and healthy school lunches to every child in California. Ron Finley, the ”gangsta gardener” challenged the room full of Slow Food leaders, and Paolo Di Croce spoke about the organization’s global initiatives. 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.

This episode of HRN On Tour brings you inside Good Food Mercantile in Brooklyn, New York. Ethan Frisch got to talk to Curt Alpelter of Vermont's own Runamok Maple about creating a national brand around an underutilized product, a general overview of their products and  sugaring and syruping process and what sets Runamok apart from other maple companies besides being the makers of one of “Oprah's Favorite Things” 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.

This episode of HRN On Tour brings you three interviews from Good Food Mercantile in Brooklyn, New York. These four makers are bringing innovative ideas and creative perspectives to traditional and ingredients and materials. Hannah Fordin sat down with Heidi Barr, the creator of The Kitchen Garden Series and some beautiful products to talk about how she started out as a costume designer while making linen kitchen products on the side, why linen is such a great textile because of its surprising antimicrobial properties and ideal fit as kitchen and garden product as well as the necessary mindset change when it comes to artisan handmade products and profit margins. What started out as a small, one acre organic vegetable farm has now grown into a 50 acre farm and hot sauce/salsa production center. Caroline Pam and Tim Wilcox of the Kitchen Garden Farm spoke to HRN about growing their business and how they capturing the flavors and freshness of the vegetables they grow by fermentation smoking to create some truly

This episode of HRN On Tour brings you four interviews from Good Food Mercantile in Brooklyn, New York. These four makers are bringing innovative ideas and creative perspectives to traditional and ingredients. DRAM Apothecary is a flavor and CBD infused sparkling water brand based out of Salida Colorado. Oscar Simone spoke with co-founder Shae Whitney to hear about their products, hands on operation and use of real plant based flavorings as opposed to the commonly misnomered “natural flavorings”. Morsinah Katimin is the creator of Sarjen Inc., A San Francisco based, Indonesian inspired line of naturally healing Jamu drinks and delicious Sambal hot sauces. She sat down with Oscar Simone to talk a bit about the flavors and ingredients in these products which can be traced back to Indonesian and South East Asian traditions as well as their centuries-old medicinal history. Natasha Bailey is the director of marketing and sales at The Green Dirt Farm, a small sheep milk cheese maker focused on creating the highest

This episode of HRN On Tour brings you inside Good Food Mercantile in Brooklyn, New York. Hannah Fordin chatted it up with friend of the network; Charles Wekselbaum of Charlito’s Cocina to talk about his training and working to prove himself while embracing failure, his process of testing and creating new (award winning) products and the art of controlled spoilage that naturally comes along with making cured meats. 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.

This episode of HRN On Tour brings you inside Good Food Mercantile in Brooklyn, New York. Hannah Fordin got to sit down with longtime friends of HRN, Sue Conley and Maureen Cunnie of Cowgirl Creamery to talk a bit about the company's history as a producer, distributor and retailer of cheese, their brand new products, their ideal cheese spreads and why while there are many incredible emerging cheese makers, many of them are struggling to stay in business. 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.

This episode of HRN On Tour brings you inside Good Food Mercantile in Brooklyn, New York. Hannah Fordin got to chat with Josh Rogers, the founder of Heritage Seaweed and Cup of Sea about his previous career as a food writer and how he got into the seaweed game, what it’s like to be on the frontlines of an essentially untouched industry, the simplicity of seaweed farming and using education as a marketing tool. 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.

Ethan Frisch of Why Food? sat down with Ari Miller the creator and chef at South Philadelphia restaurant, Musi to talk a bit about relationship cuisine, using the lesser loved ingredients and Ari’s own path from journalism to food and how the two careers have had more overlap than one might think. 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.

This episode of HRN On Tour brings you inside Good Food Mercantile in Brooklyn, New York. Ellen Lee Allen, the senior marketing manager at ACME smoked fish sat down with Ethan Frisch to discuss the history and longevity of a 4th generation family owned fish smoking company, how they keep such a historic company alive and up with the trends, the processes behind their smoked fish products, the distinction between lox and smoked salmon and a brand new candied salmon product. 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.

This episode of HRN On Tour brings you inside Good Food Mercantile in Brooklyn, New York. Hannah Fordin was lucky enough to sit down with not one but two Italian food experts and importers. Beatrice Uighi of Gustiamo and Rolando Beramendi of Manicaretti brought Hannah some special, lesser known ingredients to taste and insight to share on some of the challenges of their businesses, new products that have been exciting them and their perspective on American consumers whose curiosity can be credited in a way for keeping traditional italian ingredients alive and in demand. 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.

Naomi Mobed is a banker by training but today she creates delightful chutneys and complex preserves. She sat down with Ethan Frisch to chat about her ingredients and flavors, starting the company on a dare, fighting back against the ‘ethnic’ classification and the value of taking it slow when it comes to releasing products. 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.

Welcome to Cheeselandia! You won't find this special place on any map, but the spirit is based on the tenacity, ingenuity, and creativity of Wisconsin's cheese industry. For one night only, Cheeselandia popped up in Brooklyn, bringing together cheesemakers, cheesemongers, and enthusiasts to enjoy a magnificent collection of Wisconsin's finest cheeses, partake in guided pairings, and style their own cheeseboards for that instagrammable moment. Elena Santogade, host of Cutting the Curd on HRN, and Caity Moseman Wadler, HRN's Executive Director sat down with some of the evening's guests and the team that brought Cheeselandia to life for this special episode. Guests include Jillian Loyas and Lisa Griffin (Cheeselandia Mongers), Lauren Dykes (Shuman Cheese), Gino Church (Brains on Fire), Suzanne Fanning (Wisconsin Cheese), Lauren Mosness (ABC Beer Company), and Marissa Mullen (@thatcheeseplate). HRN On Tour is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at ht

The Queen City is changing right before our eyes, and the culinary community is leading the charge. HRN’s Caity Moseman Wadler and Kat Johnson sit down for a roundtable discussion about the exciting direction of Charlotte’s foodscape with Kris Reid, the Executive Director of the Piedmont Culinary Guild; Bruce Moffett, the founder of Moffett Restaurant Group; Ashley Boyd of 300 East; and Greg Collier of Uptown Yolk. The group talks about the unique community that is fostered through the Piedmont Culinary Guild, an invitation-only organization that connects the Food Chain in the Piedmont region of North and South Carolina. The PCG strengthens the local chef and culinary community by sharing resources, educating consumers, and establishing regional recognition. They also share insights on the evolving palate of the city and predictions for the future – from the rise of neighborhood restaurants and the city’s growing food truck scene – to the exciting new produce options at local farmers markets and ability to ex

Kat Johnson and Caity Moseman Wadler join Chef Shai Fargian for lunch and a discussion on how Yafo Kitchen is changing the fast casual game in Charlotte. Now on his third location, Fargian continues to push boundaries. His menu features Israeli street food staples with a rotating seasonal menu. Everything is made in house – from falafel, hummus, and pita – to 48-hour braised lamb and the brand new amba chicken salad. Yafo Kitchen won over the city of Charlotte, inspiring hot takes that it could be the “next Chipotle.” We can believe it. Fargian is not only a gifted chef, he’s also got a background in the military and a degree in supply chain management. These skills serve him well. His days paratrooping taught him to always smile, especially in stressful situations (like jumping from a plane). Smiling calms your whole body down and makes you able to work through tough situations. He shares this advice with his staff. As Yafo Kitchen continues to grow (Fargian is aiming to open a few more locations soon), he h

We met Henry Jones two years ago at the first International Symposium on Bread in 2017. Back then, he was making a name for himself as the head baker at Butcher & Bee in Charleston, SC. He’d initially joined the team to work under the head baker, Joe Shea, who left a few months into Jones’ tenure. Jones was named his successor (at only 22 years old) and quickly caught the attention of Glenn Roberts of Anson Mills. We sit down with Jones two years after first meeting at the third annual symposium. He’s now working with Roberts and Kay Rentschler developing recipes for the Anson Mills website. We talk about working with some of the more unusual Anson Mills products and his transition to writing recipes aimed at home bakers. 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.