Episode 385: Live from the Dairy Farmers of Wisconsin booth at the 2019 Summer Fancy Food Show

Episode 383: Cheesemaking Elements: Affinage: In our third Cheesemaking Elements episode of the year, Elena visits Crown Finish Caves, Brooklyn-based Affineur, to focus on the final steps in the cheesemaking process: maturing, packaging and distributing the cheese. Elena chats with Crown Finish Cave by Cutting the Curd

36 min listen

Episode 382: Book Review: Osteria: On today's show Diane interviews writer Natalie Danford. Natalie was the translator for Slow Food's Osteria: 1,000 Generous and Simple Recipes from Italy's Best Local Restaurants. It's HRN's annual summer fund drive, this is when we turn to our listeners by Cutting the Curd

41 min listen

Insights from Blindness: Kim Alter: Kim Alter’s tasting menus at Nightbird in San Francisco’s Hayes Valley tell compelling stories, like the opening “Insight” menu that was all white until the last course, when there was a burst of color. That menu reflects the journey her mother took from descending into blindness—and seeing only blurry outlines of colors—to having an experimental surgery that allowed her to see again. Thus the bright dessert. Listen in to this episode to hear how Alter has shaped her restaurant and her team to bring nuanced flavors and emotions to the table. by Speaking Broadly

47 min listen

Episode 118: Chris Leon, Leon and Son, Brooklyn.: Chris Leon grew up with wine around the table via his Dad. His early love for hospitality and, eventually wine led him to Sonoma. He attended the French Culinary Institute, now the International Culinary Center after college, with a degree in restaurant management. Chris went on to open and operate restaurants in NYC and earned his Advanced WSET Certificate. He knew hospitality extended beyond the walls of a restaurant and opened Leon and Son, a highly curated wine shop in Brooklyn. by The Grape Nation

70 min listen

Episode 159: Passionate about Japanese Fermentation: Our guest is Ken Fornataro, the founder and CEO of the Culture Group, which offers unique educational programs about fermentation with the focus on Japanese and Asian-style foods. Fermented foods are increasingly popular nowadays for their deliciousness and health benefits. Ken is one of the leading experts of fermentation in the US. In this episode, we will discuss how he got into the world of fermentation, classic Japanese fermented foods that you can make at home, and much, much more!!! It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt by Japan Eats!

36 min listen

Episode 220: Evelyn Kim, Rethink Food NYC: On today's episode of All in the Industry®, host Shari Bayer's guest is Evelyn Kim, Co-Founder and Policy Director of Rethink Food NYC, a non-profit organization working to recover nutritious excess food to provide low or no-cost meals to New York City families in need. Trained in the history of science, with a specialization in food, science and environment, Evelyn has written articles in academic and public media settings, including Scientific American and the Atlantic. She has worked as a sustainability consultant and educator for restaurants, including Noma and Amass in Copenhagen; and she has given lectures at a number of institutions, such as NYU, Culinary Institute of America and the Teknisk Museum in Oslo. Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Sushi Noz in Manhattan. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. by All in the Industry ®️

56 min listen

Episode 334: Grave Case of the Gravenstein: Saving an Heirloom Apple: In 2005, Slow Food USA declared the 17th century Gravenstein apple a heritage food. But despite the efforts of several organizations to preserve this historically important apple, it is now listed on the Slow Food’s Ark of Taste as an endangered American food. by A Taste of the Past

41 min listen

Episode 92: Rōze Traore, Jose Arroyo: This week, Andrew sits down with two chefs who have gone their own way: Rōze Traore, who's part of the kitchen team at Eleven Madison Park and also stages pop-ups and private dinners around the world and Jose Arroyo, of Ontario, California, who served in the miliary and trained in culinary school, then decided to pursue a more mainstream career. by Andrew Talks to Chefs

150 min listen

Episode 116: Esther Mobley, Wine Critic, San Francisco Chronicle: Massachussetts born Esther Mobley is the wine critic at the SF Chronicle. After finishing Smith College, Esther pursued a path in wine, working harvests, interning at one wine magazine, Asst. Editor at another, and now the SF Chronicle, where she looks at wine not just as a story, but through the people, place, and culture. Esther predominantly covers California wine, beer, spirits and drinking culture. by The Grape Nation

67 min listen

Episode 333: PICKLES!: Fermentationist Jori Jayne Emde of Lady Jaynes Alchemy talk about the process and Zach Meyer from Claussen (Kraft-Heinz,) one of America's top choice, commercially produced pickles shares their history. by A Taste of the Past

43 min listen

Episode 388: Careers in Cheese: Lilith Spencer: On today's show, Elena interviews cheesemaker/creamery worker and photographer at the Cellars at Jasper Hill, Lilith Spencer. Lilith's cheese career started in college. Lilith began mongering at some of the best retail counters in NYC, hit Instagram fame for her artistic cheese board creations, and has landed in Vermont's Northeast Kingdom. Elena and Lilith chat about how to navigate opportunities and interests in the cheese world while also trying to pay the bills. by Cutting the Curd

54 min listen

Episode 489: Going the Extra Mile for Local Malt: Jimmy talks malt with Jeff Lyons of Keg and Lantern and Max Ocean and Zane Coffey, co-founders of Catskill, NY’s Subversive Malting and Brewing. Tune in for a preview of NYC Brewer’s Choice 2019 and to learn more about the rise of New York’s malt industry, brewing tasty ingredient-driven beers, sourcing up-and-coming hop varieties, and the surprising smells of malting. Beer List: Subversive’s Drinkenbier Keller Lager Subversive’s Body Double IPA Keg and Lantern’s White Noise Pilsner Keg and Lantern’s Longer Days Saison by Beer Sessions Radio (TM)

57 min listen

Episode 386: Cider & Cheese, Friends Indeed: Pairing wine and cheese is so classic, it's become a cliche. Craft beer has enjoyed an upswell of interest lately, and with that it's also been the focus of a lot of pairing opinions. But one of our favorite pairing partners - cider - hasn't gotten its pr by Cutting the Curd

41 min listen

Episode 365: Student Farmers on a Food Justice Mission: “Brownsville is a food desert,” one student says while standing against a backdrop of dozens of giant cucumbers ready to be harvested. “We want to help the community by giving them healthy food access.” In this episode, student farmers give host Lisa Held a tour of the hydroponic farm they built inside an empty classroom at their Brooklyn middle school, where 25,000 pounds of produce now grows annually. After the tour, Teens for Food Justice president Katherine Soll is in studio to talk about what went into building the farm, how it has impacted the students and community, and how it fits into the bigger picture of the organization’s work. by The Farm Report

46 min listen

Episode 361: How Cooks Venture Plans to Scale Up Regenerative Agriculture: Founded by former Blue Apron co-founder and COO Matthew Wadiak, Cooks Venture is a “next generation food company committed to regenerative agriculture and a truly transparent supply chain for the future.” The company launched March of 2019 and its “pastur by The Farm Report

40 min listen

Episode 490: Tapping the Beer Data: This week, Jimmy crunches the numbers with Ted Kenny of Top Hops, Gage Siegel of Beer Menus and Nonsequitur Brewing Project, David Steinman of Craft Brew News, and Ethan Siegler, author of a recent study on Los Angeles beer consumer choice. They talk about what kind of beer data they’re interested in, the dominance of the “hazy IPA,” the geographic differences in craft beer offerings, highlights from Ethan’s thesis study, and what exactly the “mobility gap” is. Beer List: Flora’s Tiki, Pineapple Wine Spritzer Industrial Arts’ Tools of the Trade, Pale Ale by Beer Sessions Radio (TM)

56 min listen

Episode 120: Adam Teeter, VinePair: Adam Teeter’s experience ranges from working for the Consulate General of Israel, the Brooklyn Philharmonic, Tablet Magazine, and creating Vivo in Vino, a wine and music site to name a few. Adam is the Co-founder and CEO of VinePair, a media company about wine, beer and spirits. by The Grape Nation

61 min listen

Episode 219: Ellen Bennett, Hedley & Bennett: On today's episode of All in the Industry®, host Shari Bayer's guest is Ellen Bennett, Founder & Culinary Creator of Hedley & Bennett, a Los Angeles-based handcrafted apron company. While working as a line cook at Bäco Mercat and 2-Michelin starred Providence in LA, Ellen realized the drab, essentially disposable aprons that served as their uniforms needed a major upgrade. She continued working both line cook jobs and threw herself into growing her apron business, spending time at farmers markets on the weekends and busting into kitchens and introducing herself to chefs from all over. Her approach has always been a straight up hug and real talk. R&D happened in real kitchens and she was able to really listen to what was needed to make a better apron. Aprons led to chef coats which led to work shirts. Hedley & Bennett now makes aprons in a ton of different styles, chef coats for men & women, work shirts, kitchen linens and the MISE knife bag by All in the Industry ®️

50 min listen

Episode 399: honeygrow with Justin Rosenberg: On today’s episode of THE FOOD SEEN, Justin Rosenberg founded honeygrow with a wok and dream. Seven years after his first fully customizable stir-fry restaurant, Rosenberg has outposts in multiple major metropolitan hubs. But with dozens of locations in their home base of Philly, to Rosenberg’s hometown of New York City, how does honeygrow keep, er, growing? With fresh noodles, naturally raised meats, farmers market vegetables, all tossed in spicy garlic, sesame garlic, sweet soy five spice, and red coconut curry that is! And with passion, grit and fine-dining mentality. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new m by THE FOOD SEEN

37 min listen

Episode 485: The Lost Bottles of Jimmy's No. 43: A few months ago, the experts from Beer Table made their way down into the cellar at Jimmy’s No. 43—Jimmy’s old East Village bar, which closed almost two years ago—to unearth the bottles that were left behind. In this episode, the team—Justin Philips, Megan Saxelby, Noah Levin, Gavin Murphy, and Evan Rose—join Jimmy to uncork the bottles and talk about what they found. by Beer Sessions Radio (TM)

55 min listen

Episode 384: Bruno Gritti of Quattro Portoni and Paola Calciolara of Le Tamerici: The Summer Fancy Food Show is happening this week in New York City and that means cheesemakers and specialty food producers are in town in a big way. Our guests today are in town from Italy: Bruno Gritti of Quatro Portoni and Paola Calciolara of Le Tameri by Cutting the Curd

49 min listen

Episode 397: Lazarus Lynch, Son of a Southern Chef: On today’s episode of THE FOOD SEEN, Lazarus Lynch, may have started Son of a Southern Chef as a living relic to his late father’s fish fry restaurant in Queens, but it somehow morphed into a fabulous modern soul food bible. The product of Alabama roots a by THE FOOD SEEN

40 min listen

Episode 376: The Army Ant of Grass: Today on Cooking Issues Dave and Nastassia are joined by Robert Saxy, who comes bearing a batched Cosmopolitan and a thorough defense of the drink. They also discuss the worth of GMO American Chestnut trees, hacking Nitrogenating systems, and Dave shares his favorite Nastassia moment of all time - it involves Blue #2 and a lack of self-restraint. Also, the history and psychology of Bananagrams, and a lively discussion of the lucrative future of wine santa. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your fav by Cooking Issues

68 min listen

Episode 484: Cider, Uncultivated: Aaron Burr Cidery’s founder, farmer, and fermenter Andy Brennan joins Jimmy to talk about his new book, Uncultivated: Wild Apples, Real Cider, and the Complicated Art of Making a Living. Also in the studio are the book’s editor Ben Watson of Chelsea Green Publishing and the annual CiderDays celebration in Franklin County, Massachusetts, and Ron Sansone of Connecticut’s Spoke and Spy Ciderworks. They talk basement brewing, place-based apples, the history of Andy’s homestead farm—including how Aaron Burr was involved—and the true meaning of “Scrumpy.” Cider List: Spoke and Spy Ciderworks’ Kingston Black, a single varietal cider Spoke and Spy Ciderworks’ Pink Lady cider, made with blood orange and pomegranate by Beer Sessions Radio (TM)

55 min listen

Victory Cheese: My two guests are Stephanie Skinner and Molly Browne, both of whom were instrumental in starting Victory Cheese, which has attempted to help American cheesemakers during the pandemic. We discuss the origins of the movement and how Victory Cheese Boxes have helped cheesemakers through out the country sell their cheese. by Cutting the Curd

36 min listen

Episode 366: From Milk Crate to Dinner Plate: Jonathan Sumner has a unique job for a farmer. At Riverpark, one of celebrity chef Tom Colicchio’s restaurants, he runs what is likely Manhattan’s biggest outdoor farm, organically growing around 100 varieties of fruits, vegetables, and flowers in 3,200 milk crates. His predecessor, Zach Pickens, now runs Farm Tournant in upstate New York and provides the restaurant with whatever the city farm can’t grow. In this episode, Sumner, Pickens, and Riverpark executive chef Andrew Smith to host Lisa Held about the unique design of Riverpark’s farm and how the farmers and chefs work together to craft menus that revolve around the harvest, both in the city and upstate. by The Farm Report

40 min listen

Animals + A.I.: This week Shane shares another amazing interview recorded at the Cincinnati zoo with Theriogenologist, Lindsey Vansandt. They discuss the other A.I. artificial insemination, electronic sperm collecting, and the science of sustaining genetic health and... by Here We Are

57 min listen

Episode 59: Meet Alice Feiring: On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin speaks with natural wine proponent and award-winning author, Alice Feiring. Todd and Alice discuss her new book, Natural Wine for the People, and how to navigate the complex world of natural wine. As always, Alice shares her Julia Moment. by Inside Julia's Kitchen

53 min listen

Episode 117: Tracey Brandt, Donkey and Goat Winery: Tracey Brandt moved away from a career in tech towards a love and interest in wine. Tracey and her eventual husband Jared took a wine sabbatical in France and had the opportunity to work under the tutelage of famed winemaker Eric Texier. They returned to California to continue a life in wine helping to pioneer the low intervention, natural wine movement there. Their winery is Donkey and Goat in Berkley, California. by The Grape Nation

60 min listen

Episode 374: Whine Quay w/ special guests Jeremiah Stone and Fabian Von Hauske of Contra, Wildair: Today Dave and Nastassia are joined by Jeremiah Stone and Fabian Von Hauske of Contra, Wildair and an upcoming pair of wine establishments. Together they get in the wayback machine for tales of their past lives at the French Culinary Institute. They also by Cooking Issues

74 min listen

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Episode 385: Live from the Dairy Farmers of Wisconsin booth at the 2019 Summer Fancy Food Show

Episode 385: Live from the Dairy Farmers of Wisconsin booth at the 2019 Summer Fancy Food Show

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