Heritage Radio Network
Heritage Radio Network On TourEpisodes
Best Episodes of Heritage Radio Network On Tour
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As we look toward 2024, we are excited to build on our history as a nonprofit storytelling community that educates and entertains through food-focused podcasts. And with your support, we will continue to empower the next generation of food syst
This episode of HRN On Tour comes to you live from Raw Wine 2023 in East Williamsburg, Brooklyn. Taking place at 99 Scott, this ‘Speakers’ Corner’ event recounts Pascaline Lepeltier MOF’s journey through Austria. Discover Austrian bubbles, the
This episode of HRN On Tour comes to you live from Raw Wine 2023 in East Williamsburg, Brooklyn. Taking place at 99 Scott, this ‘Speakers’ Corner’ event includes vertical tastings by growers from Castilla y León. Explore the impact of time on w
This episode of HRN On Tour comes to you live from Raw Wine 2023 in East Williamsburg, Brooklyn. Taking place at 99 Scott, this ‘Speakers’ Corner’ event celebrates the work of Tony Coturri. Listen along as the audience tastes his 1980 vintage!.
The HRN team went to the first annual Art of Cheese Festival in Madison Wisconsin to talk to the movers and shakers from all corners of the Wisconsin cheese world. In this episode Cutting the Curd host, Jessica Kesselman sits down with Liz Thor
The HRN team went to the first annual Art of Cheese Festival in Madison Wisconsin to talk to the movers and shakers from all corners of the Wisconsin cheese world. In this episode Cutting the Curd host, Jessica Kesselman catches up with Marissa
As the founder of Couchon 555 and a pioneer in the live fire culinary experience, Brady Lowe brings together chefs and brands in highlighting not only food, but the sustainable efforts behind bespoke gatherings. Featuring chats with participati
As former Editor-In-Chief of Food & Wine for the better part of two decades plus, Dana Cowin, HRN host of Speaking Broadly reflects on the growth of the festival as well as the players and nuances behind the scenes that create the biggest impac
Checking in a year later, the Nashville-based power-duo dives into the evolving climate of Nashville’s culinary scene, growth plans within the live music venue sector, and the hot-button question, “What is the biggest misconception about Indian
Having a deep affiliation with the Food & Wine brand through lifelong industry friendships and experiences, Andrew talks the evolution of their signature event in Aspen, and the genesis of the festival highlighting the best in food innovation a
Two vastly different wine companies in origin, one from Louisville, KY, built on the message of empowerment for the busy woman, another, way down south in Mendoza, Argentina, that serves up hands-on winemaking and culinary based experiences for
This episode was recorded live at BottleRock, held in Napa Valley, CA this past Memorial Day weekend. Christine Sykes Lowe and co-host Jennifer Bushman got a chance to chat with Andrew Zimmern about cooking alongside Duran Duran, aquaculture, t
Philip Wolf, Founder of Cultivating Spirits, is a widely recognized cannabis pioneer, educator, and visionary, and is a pioneer in the cannabis and food pairings space. The 2021 appointed Rolling Stone Culture Council member dives into educatio
The Future of Food @ SXSW educated attendees about cutting-edge insights on creating a more just and sustainable future of food. Multi-day panels and programming dove deep, encompassing a range of diverse voices that make up the global food eco
Chef Nornie Bero is an Aboriginal islander native from Mer Island in the Torres Straight. Nornie’s Melbourne based business, Mabu Mabu, is mission based in inspiring the infusion and celebration of Indigenous ingredients everyday. Chris Allison
Jennifer Bushman, Co-Founder of Fed by Blue talks “All Things Food” at SXSW 2023, which was held at Huston-Tillotson University, and included programming spanning 50+ luminary speakers and two food viewings, including the film “Food2050" as wel
Dr. Morgaine Gaye, consultant and Food Futurologist, talks the inescapable parallels between food, fashion, design, and the cultural zeitgeist. Food shapes our lives since our very first experiences, in the womb. A consultant to everyone from b
Heritage Radio Network’s Nora Peachin is traveling the world for one year in search of communities organizing to make our food systems more equitable, and she’s bringing you along with her. In the second episode of the series, Nora visits Denma
This episode of HRN On Tour comes to you live from Raw Wine 2022 in Maspeth, Queens. Isabelle Legeron, founder of RAW WINE, hosts a wine tasting comprised of 6 wines from the Castlilla y Léon region of Spain, all with different terroirs and sty
On this episode of HRN On Tour, we travel to the Raw Wine 2022 festival in Maspeth, Queens, where Sam Benrubi of The Grape Nation sat down with Vladimir Magula of the Magula Family Winery in Slovakia. The two discuss the past, present, and futu
Heritage Radio Network’s Nora Peachin is traveling the world for one year in search of communities organizing to make our food systems more equitable, and she’s bringing you along with her. In the first episode of the series, Nora visits Italy
The Slow Food USA team made their first trek back to the nonprofit’s roots in Italy since the onset of the pandemic for Terra Madre Salon Del Gusto. The organization’s Executive Director, Anna Mulè and Communications Director, Brian Solem join
Beatrice Ughi founded Gustiamo more than 20 years ago in The Bronx with the goal of introducing New Yorkers to “real” Italian food. Her importing business disrupted existing models by serving consumers directly (in addition to retailers and res
Umar Bashir Ochen is a young activist and member of the Karamojong tribe of Indigenous shepherds located in north-east Uganda. The Karamojong people face daily challenges including hunger caused by climate change, land grabbing, and a lack of f
Carlo Nesler was born and raised in Bolzano, Italy. He has been interested in cooking and fermenting food since he was a boy, but what started as a hobby became an expertise. Carlo hosts workshops on fermented foods in Italy and abroad, collabo
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