Word of Mouth
HRN’s Bold New Strategy Aims to Develop and Empower Next Generation Food Storytellers
HRN announces dynamic new direction aimed at developing and cultivating the next generation of audio and video storytellers.
What’s with the Mold? A Blue Cheese Crash Course
Article by Addison Austin-Lou, 2024 HRN Research and Radio Intern
Blue cheese is one of the most polarizing of charcuterie accoutrements. From the pungent smell to misconceptions surrounding moldy foods, blues get a bad wrap. Here, for the curious but nervous novice, is a crash course in all things blue.
There is a romantic myth surrounding the discovery of the first blue cheese. In 7th century France a young shepherd was eating lunch in a cave near his flock. A beautiful maiden ...
Can Confidence in the Kitchen Do More For You Than Put Together a Good Meal?
Article and Original Illustrations by Loan Nguyen, 2024 Julia Child Foundation Writing Fellow
When we think of cooking skills, we may be imagining an Iron Chef on TV or professionals at the restaurants we dine at, using an array of tools and techniques to achieve impressive results.
How do we relate these entertaining experiences to creating and maintaining a daily habit like cooking? Many people all over the world cook out of choice or necessity: with a knife, ingredients, a vessel ...
From Electrical Engineer to Beverage Innovator
Karl Franz Williams' path from electrical engineer to founder of Uncle Waithley’s Beverage Co. illustrates how building a foundation in one field can fuel innovation in another. "I mean, the one thing that I've always known was that I wanted to be an entrepreneur," Karl told Spill & Dish's Julie Gallagher. "I saw engineering as problem-solving and turning those problems into products."
Beverages have always been a throughline in Karl's career. After earning a degree in electrical ...
HRN Radio Scholars: Pass the Spatula – HRN and Food Education Fund at Food and Finance High School
Follow along with our brand new education offering at NYC's Food and Finance High School as HRN's Education Staff develops a podcast with students for their Spring 2024 issue of Pass the Spatula. Our Head of Growth, Frank Mentesana, has the scoop!On the inaugural day of the Pass the Spatula, the food media program focused on storytelling in both print and digital media organized by the Food Education Fund in collaboration with Heritage Radio Network (HRN), HRN’s Education Staff ...
Join Us! Holiday Party at Roberta’s to Support HRN’s Work
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, join us for food, drinks, and live music from the duo of virtuoso guitarist Alex Skolnick (Testament, Alex Skolnick Trio) and award-winning 7-string jazz ...
Savor the Flavors of Southern Italy with Pasta alla Norma
A Taste of the Past welcomed Rome-based food and beverage journalist, author, culinary guide, and educator Katie Parla to talk about her newest book Food of the Italian Islands. Throughout history, these islands have been both battlegrounds and places of refuge, and its food reflects an ancient, varied history. We've selected Parla's recipe for Pasta alla Norma which features a uniquely Sicilian ingredient - ricotta salata. According to Wisconsin ...
Up Your Bread Game by Using Preferments
On a recent episode of Pizza Quest, Nicky Giusto of Central Milling joined host Peter Reinhart during the International Pizza Expo to discuss what makes Central Milling pizza dough unique. During his interview, Nicky discussed using a sponge or levain in his dough - two key terms that any baker worth their grain should know.The Preferment FamilyUtilizing natural yeast for bread was a technique discovered by the Egyptians over 6,000 years ago. ...
A Pride Playlist: Food, Connection, and Inclusivity
Food is a powerful connector, and for the LGBTQIA+ community it is a resource for inclusiveness. In celebration of Pride 2023, we've compiled a list of episodes that show how the LGBTQIA+ community uses food as a conduit for inclusivity and connection. From thoughtful sourcing to changing the agricultural industry, the community leaders and tastemakers we're highlighting seek to create a diverse, equitable food system for all. Eat Your Heartland Out Episode ...
The Ancient Origins of Cheese
Cheese is a universal favorite - from cheddar to mozzarella, Roquefort to gouda, but how much do you know about how it was invented and its original iterations? Molly Brown, Director of Education at Dairy Farmers of Wisconsin’s Cheese State University, says on day one every cheesemonger learns about, “how cheese was invented when an ancient shepard rode his camel across the desert.” Molly recently joined Cutting the Curd to discuss Cheese State University and the foundational story of ...
Understanding your Cheese’s Age
While all of us understand that cheese is ripened, how much do we really know about the process? At what point does it stop maturing - or does it ever? How can you judge the ripeness of your cheese without the aid of a cheesemonger? On a recent episode of Cutting the Curd, Cheese State University’s Director of Education talks about the finer points of how Cheese State University educates students in the nuances and variables of cheese. Ripening, aging, or maturing? Ripening ...
Four Immigrant Stories from the Heart of New York
HRN’s home has always been Brooklyn and when we think about New York, we think about the diverse cultures, histories, and people that make this city what it is. By sharing the taste of home with their new neighbors, generations of immigrants have contributed to New York’s multicultural food landscape. Many of New York’s neighborhoods remain rich enclaves with strong ties to food cultures from around the world. The Bronx has Arthur Avenue’s Little Italy, while Queens’s Jackson Heights ...