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Heritage Radio Network On Tour

Updated 20 days ago

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Food
Places & Travel
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From time to time, the Heritage Radio Network team ventures beyond our Bushwick shipping container studio to bring you special coverage from cities around the US and the world! Our first stop is Nashville, TN, where HRN Producer-at-Large Jack Inslee, Deputy Director Caity Moseman Wadler, and musician and writer Odetta Hartman interview the chefs at some of Music City's top restaurants.

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From time to time, the Heritage Radio Network team ventures beyond our Bushwick shipping container studio to bring you special coverage from cities around the US and the world! Our first stop is Nashville, TN, where HRN Producer-at-Large Jack Inslee, Deputy Director Caity Moseman Wadler, and musician and writer Odetta Hartman interview the chefs at some of Music City's top restaurants.

iTunes Ratings

4 Ratings
Average Ratings
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iTunes Ratings

4 Ratings
Average Ratings
4
0
0
0
0
Cover image of Heritage Radio Network On Tour

Heritage Radio Network On Tour

Latest release on Oct 28, 2020

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From time to time, the Heritage Radio Network team ventures beyond our Bushwick shipping container studio to bring you special coverage from cities around the US and the world! Our first stop is Nashville, TN, where HRN Producer-at-Large Jack Inslee, Deputy Director Caity Moseman Wadler, and musician and writer Odetta Hartman interview the chefs at some of Music City's top restaurants.

Rank #1: Glenn Roberts + Brian Ward at Charleston Wine + Food 2020

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Rice is central to the agricultural history of the Low Country and will become an increasingly important crop as the world’s population deals with climate change and rising sea levels. Some of our favorite strains, like Carolina Gold, aren’t salt tolerant enough to deal with the growing unpredictability of hurricane seasons and coastal flooding events. Glenn Roberts of Anson Mills and Brian Ward of Clemson University’s Coastal Research and Education Center are working to develop new rice strains that combine high salt tolerance with preferred flavor profiles. Not only will this work help feed growing and shifting populations of people, it will also provide sustenance for migratory birds who face many challenges to finding enough food on their seasonal journeys. 

Kat Johnson and Harry Rosenblum sit down with Roberts and Ward in Charleston to discuss this important work and how Anson Mills, Clemson University, government organizations, and farmers are all working together to ensure rice production remains sustainable in a changing world.

HRN On Tour is powered by Simplecast.

Mar 12 2020

35mins

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Rank #2: Episode 245: Washington's New Age of Winemakers

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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.

Apr 08 2019

46mins

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Rank #3: Episode 19: Kathy Gunst at the Good Food Mercantile

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Kathy Gunst is a James Beard Award-winning cookbook author and resident chef for WBUR's Here and Now. She gives Caity and David a rundown of her search for trends at the GFA Mercantile (infusions!) and shares her hopes for the next four years (including that the White House kitchen garden stays "gold-free").

Feb 01 2017

12mins

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Rank #4: RAW WINE NY 2019: How and Why Wines in Qvevri Develop Differently To Wines Made in Other Vessels

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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 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 heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.

HRN On Tour is powered by Simplecast.

Oct 31 2019

1hr 4mins

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Rank #5: Sean Brock, Glenn Roberts, Doc Bill Thomas, and Jerome Dixon at CHSWFF18

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According to Sean Brock, the first time he smelled Sapelo Island Purple Ribbon Cane Syrup, it reminded him of truffles. Sean, along with Glenn Roberts, Stephen Kresovich, and many others, have become fans and advocates of the syrup. They are supporting the efforts of Doc Bill Thomas and Jerome Dixon, the partners behind Georgia Coastal Gourmet Farm, to bring purple ribbon cane back to an island that is home to a small community of Gullah-Geechee decent.

This is the first of two panels at the Charleston Wine + Food about the history and current state of South Carolina’s foodways. Specifically, we take a look at crops that have been on the brink of extinction but through dedicated collaboration have been brought back, so these valuable genetics can be preserved for future generations.

Sean Brock is the Chef/Partner behind Husk restaurant, which most recently opened a location in Savannah, GA. Not only has he brought attention to Southern cuisine through his award-winning restaurants and coookbooks, Sean has also spent time developing his own farm to experiment in resurrecting and growing crops that were at risk of extinction, such as those indigenous to this area pre-Civil War.

Glenn Roberts is the Founder of Anson Mills. Glenn is a visionary who is best known for his work with Carolina Gold Rice, but he has supported the efforts to revive many Southern crops. He works tirelessly to manage his old grains, the land, and their growers, as well as chefs and retail customers. It’s a relentless effort. But only rarely must he wear a suit.

Doc Bill Thomas has been a resident of Hog Hammock – the small community on Sapelo Island, and is of Gullah Geeche descent. Doc Bill has edited and co-authored Cherokee and Sapelo Island cookbooks and posted a series of YouTube videos about Sapelo cooking.

Jerome Dixon is the co-owner of Georgia Coastal Gourmet Farms. Georgia Coastal Gourmet Farms produces Sapelo Island Red Peas and Sour Oranges. Jerome and Doc Bill are business partners and have led the charge to bring Purple Ribbon Sugar Cane back to Sapelo Island and begin production of the syrup.

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Mar 05 2018

35mins

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Rank #6: Kate Cox and Joe Fassler of The New Food Economy

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To preview of our coverage of Slow Food Nations 2018, Kat Johnson is joined by Kate Cox and Joe Fassler of The New Food Economy, an award-winning non-profit newsroom using independent, deep, and unbiased reporting to investigate the forces shaping how and what we eat. They speak about some of their recent coverage of the 2018 Farm Bill and explain why they're turning their focus to meat in July.

Heritage Radio Network On Tour is powered by Simplecast.

Jun 18 2018

34mins

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Rank #7: Gaby Dalkin of What’s Gaby Cooking at Feast Portland 2019

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Gaby Dalkin is an LA based food blogger and author of two books, Absolutely Avocados and What’s Gaby Cooking: Everyday California Food. Gaby spoke with HRN’s Caity Moseman Wadler along with Le Creuset’s Director of Marketing and Communications, Nate Collier about building her successful blog, the beauty and color of California cooking, and teased her forthcoming book.

HRN On Tour is powered by Simplecast.

Sep 19 2019

27mins

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Rank #8: The Journey of Jimmy Red Corn at Charleston Wine + Food

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Host Kat Johnson continues her exploration of historic Southern ingredients and traditions at Charleston Wine + Food this year with a compelling conversation about Jimmy Red Corn. Distillers Ann Marshall and Scott Blackwell of High Wire Distilling Co. weigh in on using this variety to create a bourbon unlike anything you’ve ever tasted. They journeyed through Oaxaca with Glenn Roberts of Anson Mills to trace the origins of Jimmy Red Corn, and the three share highlights of that recent trip.

HRN On Tour is powered by Simplecast.

Mar 10 2019

41mins

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Rank #9: Episode 66: Luca Annunziata of Luca Modern Italian Kitchen

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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 as well as receiving multiple AAA Four Diamond Awards.

May 26 2017

40mins

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Rank #10: The Evolution of Charlotte’s Foodscape

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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 express the seasons through restaurant menus.

HRN On Tour is powered by Simplecast.

Jun 14 2019

1hr

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Rank #11: Ladies Who Pod at Charleston Wine + Food

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Five women in food podcasting convene to talk about their passion projects at Charleston Wine + Food. Kat Johnson and Caity Moseman Wadler are joined by Melissa Hall (co-host of Gravy), Lindsay Collins (host/creator of Effin B Radio), and Kathryn Budig (co-host of Free Cookies). They discuss finding a voice, the process of building an episode, and collaboration in podcasting. In honor of International Women’s Day, they shout out inspiring women in their lives.

HRN On Tour is powered by Simplecast.

Mar 08 2019

38mins

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Rank #12: Episode 69: There’s No Such Thing as “American” Food at Slow Food Nations 2017

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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.

Jul 24 2017

45mins

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Rank #13: Tyler Malek of Salt & Straw ice cream at Feast Portland 2019

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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.

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Sep 20 2019

31mins

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Rank #14: HRN Happy Hour at CHSWFF18

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We wrap up our third year of Charleston Wine + Food live coverage the best way we know how: with a very special episode of HRN Happy Hour! Our guests include Robert Stehling (Chef/Owner of Hominy Grill), Gillian Zettler (Executive Director of CHSWFF), and Scott Russ (Founder of Bedlam Vodka). We recap highlights of the weekend and play a rousing round of trivia!

Heritage Radio Network On Tour is powered by Simplecast.

Mar 05 2018

53mins

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Rank #15: Pierre Thaim is a Fonio Evangelist at Slow Food Nations 2019

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We wrap up our coverage of Slow Food Nations 2019 with an HRN Hall of Famer, Pierre Thaim! Pierre is the most widely recognized authority on African food in the United States. Born and raised in Senegal, Pierre came to the U.S.A. to attend college, but pursued a career in the restaurant industry instead, working his way up from busboy to chef. He has opened of two of his own restaurants in New York City and has written two critically acclaimed cookbooks, Yolélé! Recipes from the Heart of Senegal and Senegal. He is also the co-founder of Yolélé Foods, a company that specializes in African superfoods, and promotes the super-grain Fonio to help transform societies in Africa.

HRN On Tour is powered by Simplecast.

Jul 30 2019

25mins

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Rank #16: Episode 67: Lou Bank of S.A.C.R.E.D. Agave

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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.

May 26 2017

17mins

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Rank #17: Stephen Satterfield on Whetstone, Wild Grapes, and the Western Cape

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Stephen Satterfield is a self proclaimed “Origin Forager,” food writer, multimedia producer, and founder of Whetstone Magazine. Before his career in media, he was social entrepreneur, advocating for wine as a catalyst for economic development for black and indigenous wine workers in South Africa’s Western Cape.

He sits down with Kat Johnson to talk about his days as a sommelier, and how his love for wine still permeates his work with Whetstone, which is now growing into a full-fledged media company. One of his new projects, Wild Grapes, is a short film that follows Stephen as he visits Georgia (the country), the birthplace of winemaking. They also discuss some of the stories in the latest issue of Whetstone Magazine – from poppy seeds in Puerto Rico to the 'meroir' of seaweed varieties.

This wide-ranging conversations touches on the many aspects of Stephen's work in the food media world – he's also written for Esquire,* Wall Street Journal*,* SF Chronicle*,* NY Magazine*, and several other notable magazines and newspapers. Kat makes sure to get the scoop on Stephen's piece for Esquire about Rhum Agricole, which he predicts will be the next big thing in spirits.

HRN On Tour is powered by Simplecast.

Jan 28 2019

45mins

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Rank #18: Knockout of Knoxville at the James Beard House

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HRN On Tour was recording live at the James Beard House for a special evening presented by Springer Mountain Farms, highlighting the culinary talent of Knoxville, Tennessee.

Join us as we chat with chefs Drew McDonald of The Plaid Apron, Joseph Lenn of J.C. Holdway, Jesse Newmister of Kaizen, and Matt Gallaher of Knox Maison and Emilia.

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Apr 26 2018

56mins

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Rank #19: Dana Cowin and Danielle Nierenberg of Food Tank at Slow Food Nations 2019

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During an eventful day at the Slow Food Nations Leader Summit, Dana Cowin and Danielle Nierenberg found a quiet spot to chat about Dani’s work as the President of Food Tank, which she co-founded in 2013 with Bernard Pollack. The 501(c)(3) nonprofit organization is focused on building a global community for safe, healthy, nourished eaters. Food Tank is a global convener, research organization, and non-biased creator of original research impacting the food system.

HRN On Tour is powered by Simplecast.

Jul 30 2019

34mins

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Rank #20: Episode 37: CHSWFF17: Isaac Toups

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Isaac Toups joins Caity Moseman Wadler to talk about the difference between Cajun and Creole cuisines, and how he blends the two at his restaurants, Toups Meatery in New Orleans. Isaac Toups represents the new guard of Cajun chefs for his updated sophisticated approach to a cuisine that’s best known for deep rustic flavors. His culinary style is the direct result of his New Orleans fine dining experience and growing up Cajun (Rayne, La, in the heart of Cajun country). Since opening Toups’ Meatery with his wife Amanda in 2012, Chef Isaac Toups has three times been named a James Beard Best Chef of the South Semi-finalist & finalist, and earned other notable accolades.

Mar 05 2017

12mins

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Niman Ranch: The Future of Grocery Retail

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COVID-19 has dramatically changed consumer shopping behavior and the expectations for grocery store services and protocols. During this LIVE panel we discussed the Future of Retail with industry experts from IRIThe Counter NewsroomButcherBoxPlum Market, andShook Kelley, Inc.With such rapid innovation and new services offered, hear what is working—and what’s not.

To watch the interview, click here.

Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN on Tour by becoming a member!

HRN on Tour is Powered by Simplecast.

Oct 28 2020

1hr 1min

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Niman Ranch: The Future of Restaurants

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The food service industry has been dramatically impacted by COVID-19. This session will discuss what changes are temporary, what are with us for the long term and how chefs and restaurateurs can pivot to weather this storm.

To watch the interview, click here.

Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN on Tour by becoming a member!

HRN on Tour is Powered by Simplecast.

Oct 26 2020

1hr 1min

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Niman Ranch: Improving Farm Animal Welfare

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As goes California, so goes the nation. As consumers demand, and sometimes local and state policies require increased animal welfare standards, how will the industry respond?

To watch the interview, click here.

Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN on Tour by becoming a member!

HRN on Tour is Powered by Simplecast.

Oct 26 2020

1hr 2mins

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Niman Ranch: Build Your Own Charcuterie Board

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Learn to build charcuterie boards with James Beard-nominated Chef Kelly Whitaker during a live virtual demonstration. MC'd by Sara Brito of Good Food 100.

To watch the interview, click here.

Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN on Tour by becoming a member!

HRN on Tour is Powered by Simplecast.

Oct 26 2020

1hr 3mins

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Niman Ranch: Resilience vs. Efficiency

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Covid-19 has shown the tension in the food system between big and rigid and small but less efficient. This panel will examine how we can achieve a more balanced, resilient system that is better for our health, communities, animals and food and agriculture sector workers.

To watch the interview, click here.

Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN on Tour by becoming a member!

HRN on Tour is Powered by Simplecast.

Oct 26 2020

1hr 17mins

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Niman Ranch: Farm Resilience

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Hear from a panel of Niman Ranch farmers about their challenges, what eaters can do to support independent family farmers and what gives them hope for the future of agriculture.

To watch the interview, click here.

Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN on Tour by becoming a member!

HRN on Tour is Powered by Simplecast.

Oct 26 2020

1hr 3mins

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Niman Ranch: Dr. Temple Grandin

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Celebrate Niman Ranch hog farmers and the sustainable agriculture community with a keynote talk from renowned animal welfare expert Dr. Temple Grandin.

To watch the interview, click here.

Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN on Tour by becoming a member!

HRN on Tour is Powered by Simplecast.

Oct 26 2020

1hr 2mins

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Niman Ranch: Chefs' Panel - Restaurant Resilience

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Chefs have been put through the wringer this year. Hear from a diverse panel of chefs who are rapidly changing their business plans and restaurant operations to get through a time like no other.

To watch the interview, click here.

Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN on Tour by becoming a member!

HRN on Tour is Powered by Simplecast.

Oct 26 2020

1hr 3mins

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Niman Ranch: 2020 Virtual Hog Farm Tour

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Niman Ranch Hog Farmer and Ambassador Ron Mardesen leads this virtual tour of several of Niman Ranch's family hog farms.

To watch the interview, click here.

Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN on Tour by becoming a member!

HRN on Tour is Powered by Simplecast.

Oct 26 2020

55mins

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Raising Grass Fed Beef at Hearst Ranch

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HRN Board Member, Brian Kenny sits down with the Division Manager for Hearst Ranch, Roland Camacho. Hearst Ranch is the nation's largest single-source provider of 100% grass-fed beef. Brian and Roland talk about the practices that make Hearst Ranch unique, including the conservation easement that protects 150,000 acres of California grasslands and the reasons why the company is more focused on maintaining sustainable practices rather than expanding or diversifying. 

HRN On Tour is powered by Simplecast

May 27 2020

1hr 5mins

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Solar Panels and Rain Storms at White Oak Pastures

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As the COVID-19 pandemic places unique stresses on US meat processors and their supply chains, concerns about the resiliency and diversification of our food system are growing. Consumers, farmers, and activists are calling for a reexamination of an industrialized system that puts its workers, public health, and the environment at risk.

In this special episode, meet one farmer who de-commoditized, de-centralized, and de-industrialized his sixth-generation family farm. Will Harris of White Oak Pastures (Bluffton, GA) has been a leader in the regenerative agriculture movement since the mid-1990s.  For a quarter-century, Harris has worked to build a farm that is a thriving, self-sustaining ecosystem, complete with processing abattoirs that gives White Oak Pastures full control over its end product. It has become the largest privately-owned employer in its county, breathing new life into the 200-year-old farm village in rural Georgia.

This episode was recorded in February 2020. Kat Johnson paid a visit to Will Harris at White Oak Pastures, where a rainy tour of the farm (including a newly built solar farm), allowed a unique look into the impacts that regenerative practices are having on the land.

May 05 2020

26mins

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JC Boisset at Charleston Wine + Food 2020

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Sam Benrubi, host of The Grape Nation, sat down with celebrated winemaker, Jean Charles Boisset. Born into a wine family in the prestigious village of Vougeot in Burgundy, Jean Charles’s love and passion for wine grew into a global wine company, with wineries in Napa, Sonoma, France, England, India, and Canada. The Boisset Collection practices Biodynamic farming at it's estate wineries. 

HRN On Tour is powered by Simplecast.

Mar 12 2020

31mins

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Glenn Roberts + Brian Ward at Charleston Wine + Food 2020

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Rice is central to the agricultural history of the Low Country and will become an increasingly important crop as the world’s population deals with climate change and rising sea levels. Some of our favorite strains, like Carolina Gold, aren’t salt tolerant enough to deal with the growing unpredictability of hurricane seasons and coastal flooding events. Glenn Roberts of Anson Mills and Brian Ward of Clemson University’s Coastal Research and Education Center are working to develop new rice strains that combine high salt tolerance with preferred flavor profiles. Not only will this work help feed growing and shifting populations of people, it will also provide sustenance for migratory birds who face many challenges to finding enough food on their seasonal journeys. 

Kat Johnson and Harry Rosenblum sit down with Roberts and Ward in Charleston to discuss this important work and how Anson Mills, Clemson University, government organizations, and farmers are all working together to ensure rice production remains sustainable in a changing world.

HRN On Tour is powered by Simplecast.

Mar 12 2020

35mins

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HRN HAPPY HOUR w/ Nathalie Dupree, Cynthia Wong at Charleston Wine + Food 2020

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For the final installment of HRN On Tour recorded live at Charleston Wine + Food, Kat and Hannah were joined by three indomitable women in the Charleston food scene: Gillian Zettler (Executive Director of Charleston Wine + Food), Cynthia Wong (Founder of Life Raft Treats), and cookbook icon Nathalie Dupree. 

In this segment, the topics range from ice cream flavors to the joys and challenges of organizing a major food festival. Plus, Nathalie Dupree teases stories from her newest book, Nathalie Dupree’s Favorite Stories and Recipes

HRN On Tour is powered by Simplecast.

Mar 12 2020

26mins

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Harry Root at Charleston Wine + Food 2020

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Sam Benrubi, host of The Grape Nation was joined by Harry Root. Since its founding in 2003, Grassroots Wine has grown its portfolio of internationally made wines, and distributes to customers across the Southeast. Deeply committed to sustainability, Harry talks about the significance of Grassroots Wine's commitment to all things grassroots and improving our food and wine industry as a whole. 

HRN On Tour is powered by Simplecast.

Mar 12 2020

28mins

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Chefs Fatmata Binta and Digby Stridiron at Charleston Wine + Food 2020

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Harry Rosenblum, host of Feast Yr Ears sat down with two celebrated young chefs, Fatmata Binta and Digby Stridiron, at Charleston Wine + Food.

Born and raised in Freetown, Sierra Leone, to first generation Sierra Leonean Fulanis of Guinean descent, Fatmata Binta describes herself as a modern nomadic chef. She shines a light on flavors of her family history with Fulani Kitchen in Sierra Leone. Chef Binta is also a Fonio Ambassador, bringing this sustainable grain that is indigenous to West Africa to eaters around the world. 

Born in St. Croix, U.S. Virgin Islands, Chef Digby Stridiron is no stranger to working with fresh, locally harvested ingredients and seafood. In 2019, Digby opened Ama at Cane Bay, a sustainable seafood restaurant on the North Shore of St. Croix as well as Breakers Roar in downtown Christiansted.

HRN On Tour is powered by Simplecast.

Mar 12 2020

24mins

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Greg Johnsman at Charleston Wine + Food 2020

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HRN’s Kat Johnson and Hannah Fordin sat down with farmer Greg Johnsman to talk history, seed preservation, and grits at Charleston Wine + Food. Based in South Caronlina’s Sea Islands, Greg and his wife Betsy are committed to preserving and sharing the agricultural traditions of the region. With their business, Geechie Boy Mill, they’re sharing delicious grits made with heritage corn varieties that hardly any other farmers are cultivating, along with other grains and preserves. Greg talks about getting the best out of his mill, treasure hunting for heirloom seeds, and much more. 

HRN On Tour is powered by Simplecast.

Mar 12 2020

21mins

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Reem Assil at Charleston Wine + Food 2020

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Harry Rosenblum, host of Feast Yr Ears, was joined by celebrated chef Reem Assil at Charleston Wine + Food. Based in Oakland CA, her eponymously named eatery, Reem’s California, has earned her a James Beard Award nomination and praise in national food publications. Reem and Harry discuss her culinary career as well as her passion for and history in activism and community organizing. 

HRN On Tour is powered by Simplecast.

Mar 12 2020

21mins

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Lindsay Collins of EffinBRadio with Nayda Freyda and Maari Suorsa at Charleston Wine + Food 2020

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Stalwart podcast host, Lindsay Collins took over the mic for this special segment from Charleston Wine + Food. Lindsay, who is the host of EffinBRadio, was joined by Charleston restaurant insiders, Nayda Freyda (co-owner of Renzo and Faculty Lounge) and Maari Suorsa (Charleston Music Hall), along with HRN’s own Hannah Fordin. Lindsay, Nayda, and Maari share their experiences navigating the challenges of being a parent while working in the hospitality industry. This hilarious and vulnerable conversation illuminates the importance of community support, taking time off, and having a laugh when times get tough.

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Mar 10 2020

22mins

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Alan Shaw and Trinity Wheeler at Charleston Wine + Food 2020

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In keeping with the theme of wellness for HRN’s final day broadcasting from Charleston Wine + Food, Harry Rosenblum of Feast Yr Ears sat down with fitness gurus and partners in both business and life, Alan Shaw and Trinity Wheeler. Founded in 2018, their fast growing gym brings people together to move. With backgrounds in theater, Alan and Trinity bring great music and a strong sense of community to their classes. They also host their own podcast Rhapsody Radio, which can be found on Apple Podcasts and Spotify. 

HRN On Tour is powered by Simplecast.

Mar 10 2020

23mins

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