Heritage Radio Network On Tour

We take a break from sourdoughs and sprouted grains to talk about a very different category of bread: cornbread! Mark Kelly, PR and Advertising Manager of Lodge Cast Iron joins us to talk about the storied history of the family-owned company and the National Cornbread Festival they helped found in 1996. Lodge Cast Iron was founded in 1896 when Joseph Lodge and his wife settled in South Pittsburg,...

Ever wonder how scientists analyze the microbiome of human and animal guts, or of sourdough starters and other cultured foods? We take a deep dive into the purpose and methods of microbial ecology with Dr. Erin McKenny following her keynote presentation. Whether or not you’re a trained scientist, you’ll learn some fascinating details about human and microbial cultures from this discussion, and if...

To understand how a two-day workshop can contain a controlled experiment on how sourdough starters affect outcomes of finished breads, we spoke to Guylaine Lacaze. She reveals details about our current scientific understanding of sourdough cultures, the sourdough library at Puratos, and the story of a very well-traveled levain named Vitus. After a master’s degree in food science with a specializat...

When we got word that a biscuit expert was in attendance at the International Symposium on Bread, we knew we needed to sit down for a conversation about flour, butter, and yeast! Karl Worley shares tips on making the perfect biscuit – one that can hold up when making the fried chicken sandwich that’s popular at his Nashville restaurant, Biscuit Love. He also shares some news about his forthcoming...

To kick off our interviews at On the Rise 3, The International Symposium on Bread, Peter Reinhard sits down to talk about the evolution of “The Future of Bread.” This year, the symposium switched up the format to include three workshop tracks for participants: The Future of Bread Lies in Its Past: New Frontiers in Sourdough Microbiology Local, Ancient, and Heirloom Grains: The Farmer/Miller/Baker...

Dr. Erin McKenney gives an eye-opening talk about the latest results from the Citizens Science Sourdough Project, which seeks to understand the biology underlying the differences among starters and the changes (or lack of change) in starters through time. Erin and her team collected hundreds of starter samples from around the world and analyzed them to learn which yeasts and bacteria dominated the...

In a podcast seminar where attendees learned how to block, script, record, and re-record, a podcast from lede to kicker, Michael Harlan Turkell, host of HeritageRadioNetwork.org's THE FOOD SEEN, and Annamaria Brezna, baker and owner of Dolina Cafe & Bakery in Santa Fe, NM, talk about how camp in the Poconos, American cake mixes, and a dash of felicity, lead her to find home in the Southwest, a...

A visit to Toyama, Japan, reveals a robust community of exceptionally talented chefs who cook in dramatically different styles and yet are united by a common love of hyper local ingredients. On this episode of Heritage on Tour, host Dana Cowin and translator Shima Pezeu talk about three extraordinary local chefs and meals. Oryouri Fujii’s chef, Hironori Fujii, is the son of a local fisherman. He h...

On this episode of Heritage on Tour, host Dana Cowin brings us to Kokura, on the island of Kyushu in southern Japan. Drawn by one chef and his intimate connection to the land and sea (within ten miles of his restaurant), Cowin gets a memorable taste of spring at restaurant Sato and talks through her favorite dishes with translator Shima Pezeu. Number one by far: blowfish tails, deep fried and serv...

Host Dana Cowin travels two hours west of Tokyo to Kasuisai, a world-famous zen temple, to experience Shojin style cooking at the source. Talking with temple chef Koganeyama Taigen, and watching him cook, Cowin learns the essential lessons of Zen Soto cuisine: the six tastes and the five techniques that need to be present in one meal. On this episode of Heritage on Tour, Cowin discusses the philos...

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...

We talk to three of the best winemakers in Washington State, known for Bordeaux and Rhone varietals. Marty Clubb, L'Ecole , Alex Stewart, Quilceda Creek , and Greg Harrington, MS, Gramercy Cellars . Join Sam Benrubi of The Grape Nation for a discussion of the characteristics of the Walla Walla Valley, sustainability, climate change, canopy management, and experimentation with new grape varietals....

Women continue to make an impact in Washington winemaking. Kay Simon, Proprietor of Chinook Wines was one of two women in the UC Davis winemaking program in 1976 and has made over 35 vintages in the state. Kerry Shiels earned an engineering degree at UC Davis, but decided to jump into the family wine business at Cote Bonneville . Join Sam Benrubi of The Grape Nation for a lively discussion about w...

From her start in kitchens as a dishwasher at age sixteen, chef Jessica Gamble has risen in the ranks of Atlanta’s restaurant scene becoming the first female Chef De Cuisine ever hired by Rathbun Restaurant. She is currently the Chef de Cuisine at KR Steakhouse, which focuses on Italian Food, local and seasonal products, and prime steak. Chef Gamble and host Eli Sussman spoke about the significanc...

Richard Jones is the executive chef at Green Door Gourmet, a 350-acre farm and agritourism destination in Nashville. He works to develop recipes to help Green Door CSA members better utilize produce, and to further the education and encouragement of community-supported agriculture in the Middle Tennessee area. Chef Jones spoke with host Sam Benrubi at the Springer Mountain Farms campfire about the...

A graduate of the French Culinary Institute in New York and veteran of Blackberry Farms, Joe Cunningham is the chef at Knoxville’s French and Belgian-style Northshore Brasserie. His menu focuses on using local produce and ingredients from local farms to create classic dishes. Northshore is REAL Certified: Responsible Epicurean and Agricultural Leadership, a certification focuses on “holistic nutri...

Paul Verica is the chef and owner of The Stanley in Charlotte, which is housed in a building built in 1937 in the heart of the Stanleyville neighborhood. The restaurant features custom millwork, pressed tin ceilings, and other historic elements. Chef Verica works closely with local farms and farmers, whose ingredients serve as the driving influence behind his menus. Host Eli Sussman joined Paul Ve...

Thomas Marlow is the Executive Chef of the award winning Mimosa Grill in Uptown Charlotte, NC. Consistently named one of Charlotte's best restaurants since 1995, Mimosa Grill features global cuisine with a unique southern twist. Most recently since taking the reins, Marlow has led the restaurant to Visit Charlotte’s 2015 Restaurant of the year and Food Service Magazine’s Top 100 Independent Restau...

On this edition of Springer Mountain Farm’s “Campfire Confessionals”, host Harry Rosenblum spoke with Drew McDonald. Drew is the owner and chef of The Plaid Apron in Knoxville Tennessee. He has worked in kitchens like Blackberry Farm, Huka Lodge in New Zealand, and Hermitage Hotel and Capitol Grill in Nashville. Drew and his wife Bonni opened The Plaid Apron in 2011 and describe their food philoso...

Jason Jimenez is the executive chef at Kitchen Six in Decatur, Georgia. After culinary school at Johnson & Wales in Charlotte, he moved back home to Atlanta where he worked at several restaurants including Canoe, Local Three, and Muss & Turner’s. Jason and his wife Jamie started a private chef and catering company, Homespun, in 2012. Chef Jason chatted with host Eli Sussman over the Spring...

A competitor on Chopped in 2015, Daniel Doyle is the chef-owner of Poogan’s Porch in Charleston, a restaurant that sources meat, produce, and grains from the surrounding area. Doyle is Virginia native and frequent featured chef at the James Beard House in NYC, he spoke with Sam Benrubi at Charleston Wine + Food about what makes Charleston unique in the southern food landscape. HRN On Tour is power...

Greg Collier is the chef at Uptown Yolk, a breakfast restaurant at 7th Street Public Market in Uptown Charlotte that he co-owns with is wife Subrina. Collier is among the founders of Soul Food Sessions, a Charlotte-based group of African American chefs and mixologists working to bring diversity to the hospitality industry. Chef Greg spoke with host Harry Rosenblum at the Springer Mountain Farm’s c...

We’re feeling ever-so-slightly French on our last show of Charleston Wine + Food 2019, as we welcome two of the men behind Tiny Lou’s, a fabulous new bistro in Atlanta’s Hotel Clermont: Steve Palmer (owner, Indigo Road) and Jeb Aldrich (chef, Tiny Lou’s). We also welcome Gillian Zettler, the incomparable Executive Director of Charleston Wine + Food to discuss festival highlights, the importance of...

Sam Benrubi, host of The Grape Nation chatted over a nice glass of bubbly with the owners of two of Charleston’s most exciting wine bars. Femi Oyediran and Miles White co-own Graft, which is marking the first anniversary of its opening this festival week. Graft is both a wine store and bar that’s a popular hangout and accessible place to shop. Matt Turnstall’s Stems & Skins was a 2019 James Be...

Phil Rosenthal has had one of the most fascinating careers a writer can have, from creating the beloved show Everybody Loves Raymond to writing speeches for President Clinton. These days, he’s focused on creating connections through food and travel. Phil sat down with Nate Collier and Eli Sussman to talk about his show Somebody Feed Phil and what he’s learned in the process of making it. HRN On To...