Heritage Radio Network On Tour

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 systems storytellers through our unique education programs. On December 13, at Roberta's , the duo of virtuoso guitarist Alex Skolnick (Testament, Alex Skolnick...

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 diversity of Austrian white wines, PIWIs, as well as Blaufränkisch from various origins. With Kolfok , Lichtenberger Gonzalez , and Leopold Uibel . Moderat...

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 wines that are over a decade apart. This conversation includes Julien Lopez ( Bodegas Coruña del Conde ), Kiko Calvo ( Bodegas Bigardo ), and Nacho Leon ( D...

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 Coturr i. Listen along as the audience tastes his 1980 vintage!. Tony Coturry tells his story in a conversation with Sam Benrubi ( The Grape Nation ). HRN on Tour is powered by Simplecast . See Privacy Policy at https:...

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 Thorpe to hear about the Affinage classes she taught at the festival and with Shannon Berry, the cheesemonger and Certified Cheese Professional who cut the chee...

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 Mullen to talk about her Cheese By Numbers method of creating a cheese board. Former cheesemaker, H Conley, sits down with Kat Craddock to discuss taking S...

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 participating chefs Eric Gephart and Joe Sasto, we discuss the importance of nourishing ingredients and why heritage sourcing goes far beyond the pig. HRN on Tour is p...

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 impact. As evident in her podcast, the passion for storytelling didn’t end with her tenure, only reigniting her curiosity in the uniqueness of individual lif...

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 food?”   HRN on Tour is powered by Simplecast . See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#...

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 and advocacy toward sustainable sourcing.    HRN on Tour is powered by Simplecast . See Privacy Policy at https://art19.com/privacy and California Privac...

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 their membership.  HRN on Tour is powered by Simplecast . See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.co...

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, the recent Emmy nods, and the always-evolving cultural symbiosis between great food and music. HRN on Tour is powered by Simplecast . See Privacy Policy at...

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 education and understanding of the organoleptic properties of the flower and how it interacts and pairs with the sensory properties of food and beverage. Philip's...

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 ecosytstem, while collectively exploring ideas on how to address systemic problems through advancement and innovation. HRN on Tour is powered by Simplecast . S...

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 , VP of Tourism Australia , joins in to chat Australia’s multi-day activation which featured artists and thought experts across food, music, film, and tou...

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 well as a sneak peek at docuseries “ Hope in the Water ”, co-produced by Andrew Zimmern and David E. Kelly. The docuseries explores the abundance of innovat...

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 big food brands to governmental agencies, she leads research and insight on proof that food doesn’t exist in a vacuum, and in fact leads us in all ways, sha...

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 Denmark to learn about community kitchens. Further Reading:  In this episode, I speak with staff at community kitchens Folkehuset Absalon , Kraftwerket Folkekøkk...

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 styles. Joining her are wine makers Mario Rovira Roldan of Akilia , Daniel Vicente Ramos Esteban, Thyge Jensen Benned of Bodega Frontio , Juan Jose Moren Garc...

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 future of natural wine in Slovakia, working on a family vineyard, and how climate change has and will affect yields, among other topics. The Magula Family Winer...

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 to learn about the right to food and food charity. Further Reading:  See the complete United Nations Right to Food Team’s voluntary guidelines here . To lea...

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 Dylan Heuer to talk about their thematic focal point for this year’s festival: joy and justice. They reflect on how joy, justice, and food intersect in thei...

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 restaurants). She talks with Dylan Heuer about why it took until later in life to appreciate her native country’s foodways, how sharing the stories of Italian...

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 food sovereignty. In conversation with Dylan Heuer, he talks about his culture and how it’s been threatened over the course of his lifetime. He discusses the...

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, collaborates with chefs, restaurants and food producers to create fermented food products, and he translated Wild Fermentation by Sandor Katz into Italian. He sits...