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The last episode looks at a business that made a transformation, more so than a pivot. Libby Willis, founder of KIT, thinks it's time to change what restaurant ownership looks like. With her new, collaborative space she combatting problems that have been around longer than Covid.
The final two episodes in the mini-series look at the "pandemic pivot." Many food businesses have shifted to digital with new delivery models, meal kits and more. But we look at a rarer transition, asking: can online food businesses pivot to in-person service?
#3: What will it take to bring back NYC's nightlife industry? Many businesses comprising NYC's nightlife industry turned to the Office of Nightlife for guidance and support during the pandemic. Hear from #NightlifeMayor @ArielPalitz about systemic solutions.
Up next: How do you start a worker cooperative? Coops can lower pay disparities & demonstrate resilience in the face of crisis. But how do they run day-to-day? How can you start one or transform an existing business into a cooperative? How can they strengthen our food system?
First we asked: How can small businesses find funding in a post-pandemic world? As relief funds are exhausted, we discuss myriad evergreen opportunities through @NYC_SBS and nonprofit organizations like @Ascenduslends and @RWCFUSA
Covid-19 has presented the hospitality industry with a long list of challenges. In this five episode arc, made in partnership with @TDBank_US, we take a close look at case studies where small businesses explore creative solutions to these problems. 👇 heritageradionetwork.org/case-studies-s…f
Thrilled to be mentioned in the @chefscollab newsletter for my latest story for The Big Food Question @Heritage_Radio which asks: is it time to reinvent restaurants? mailchi.mp/chefscollabora…
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I had a super-slice of a time chatting with the lads over at the Speakeasy Podcast last night. I mean, doesn't the name of the episode say it all - BITTERS 'N EGGS - you'll have to listen to find out what it all means. the-speakeasy.simplecast.com/episodes/bitte… @Heritage_Radio #FoodRadio
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@assil_reem was an organizer before she was a chef. Listen to this episode from #WhyFood to learn more about her journey and her vision for how to use food as a tool for building strong resilient communities. @Heritage_Radio buff.ly/3gv3Ejn
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Is it time to reinvent restaurants? A new episode of The Big Food Question produced in partnership with @TDBank_US looks at KIT, a Brooklyn cafe and wine bar sharing the burden of ownership with a cohort of business operators. heritageradionetwork.org/episode/it-tim…
Meet @TiffanyBritton8 on The Grape Nation. She's a proprietor and winemaker at Brainstorm Cellars. Brainstorm has a mission to do wine differently; making it fun, easy, and delicious. Thanks to @Wa_State_Wine for supporting this episode. heritageradionetwork.org/episode/tiffan…
Cheers to Agave Road Trip, Back Bar and The Speakeasy (@speakeasyradio)! All 3 HRN shows were nominated for Best Podcast by the Spirited Awards @totc! Subscribe, listen, and sip along to these shows all about the world of spirits and cocktails wherever you get your podcasts.
Chef Surbhi Sanhi is making a rare shift in the food landscape by pivoting her online business to brick and mortar. An episode of The Big Food Question produced with @TDBank_US examines the journey of her business selling South Asian sweets. heritageradionetwork.org/episode/can-on…
Processing shares an important bonus episode about navigating rest and travel in these trying times. Hosts and mother-daughter duo Bobbie Comforto and Zahra Tangorra unpack questions such as: how can we take time for ourselves when it feels impossible? heritageradionetwork.org/episode/lets-t…
Awards, competitions...what do they mean in the world of food and beverage? Agave Road Trip asks what does (or doesn't) it mean to win "Double Gold?" Thanks to monstruodeagua.com for supporting this episode. agave-road-trip.simplecast.com/episodes/the-b…
It’s our summer break @Heritage_Radio, but that doesn’t mean you need stop tuning in! We have 298 episodes in our archives for your listening pleasure! Enjoy the summer & thanks for being a part of #AllintheIndustry! @sharibayer instagram.com/p/CSwXlW0gw3t/… heritageradionetwork.org/series/all-ind…
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We're celebrating HRN's home with a new playlist all about Bushwick, Brooklyn. Enjoy interviews with chefs, restaurant owners, and artisan makers who have chosen Bushwick as the home base for food and beverage endeavors. heritageradionetwork.org/hrns-home-bush…
We also continue our conversation from last week about grog, jumping from the 18th century to the 21st to see how Brits view the beverage at bars today. Plus, learn how to make grog and get a more spruced up take on the traditional drink.
Then we consider the folks who love coffee but suffer from acid reflux and experiment with ways to reduce acidity while still finding a caffeine fix.
We hear from HRN host Michael Harlan Turkell who travelled the world to learn about vinegar. We listen to an excerpt of his interview with @akikokatayama about komezu, or regular rice vinegar, as well as kurozu and akazu. Enjoy the full interview: heritageradionetwork.org/podcast/acid-t…
First, we meet Brooke Toscano @PouringRibbons who is finding creative ways to stop wasting citrus. From citrus stock to "mimosa syrup" - this bar has cut down on citrus products by 60%, saving food and money.
This week on Meat and Three we explore all things tangy, sour, and sharp in an episode about acid. Thanks to misenbox.co for supporting this episode. heritageradionetwork.org/episode/acid-r… Follow the thread for more!👇
Are you an #InsideJuliasKitchen fan? Please consider becoming a monthly donor to our home, @Heritage_Radio, which gets you access to 15% off cider from Shacksbury, 10% off super cool Japanese care packages, and free spices from Burlap and Barrel heritageradionetwork.app.neoncrm.com/np/clients/her…
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Hear from two legendary restaurateurs on @allintheindustry: Mark Iacono of @lucali_bk & @WDurney of @HometownBarBQue. They discuss career changes, expansion, and more! Thanks to @tock for supporting this episode. allintheindustry.simplecast.com/episodes/mark-…
Meet Abena Foli, founder and co-owner of @poksspices, on episode 177 of @whyfoodpodcast. The mission of her company is to introduce American home cooks to West African flavors. Thanks to @Wa_State_Wine for supporting this episode. why-food.simplecast.com/episodes/abena…
To help wake you up this Monday morning we have a freshly brewed playlist all about coffee! From sourcing to entrepreneurship to coffee culture in Japan, tune in as you sip along on your own cup of joe. heritageradionetwork.org/freshly-brewed…
Finally, we take a trip to an underwater farm. We listen in on an interview from The Farm Report with @lisaelaineh to learn about the benefits of growing kelp. Find the full interview here: the-farm-report.simplecast.com/episodes/64a23…
Then we look at a game-changing cocktail served aboard British naval ships that impacted the power of their colonial empire in the 18th century. Turns out a little lime with rationed rum can ward off scurvy!
Another one of America’s favorite sea creatures also finds itself in a precarious position: the lobster. The last 150 years have taken them from prison food to fine dining. But how will the cockroaches of the sea fare as the effects of climate change worsen?
As we've come out of quarantine, we've created an oyster boom. "To be honest with you, none of us could have predicted the sheer amount of production that we've had to keep up." -Captain Marc Harrell, Mystic Oysters He talks about balancing demand and sustainability.
This week on Meat and Three we’re diving beneath the waves for an episode all about oceans. meat-and-three.simplecast.com/episodes/out-t… Follow the thread for more!👇
Cheers to Friday! Tune into Georgette Moger-Petraske's interview on @speakeasyradio about the benefits oysters offer to the environment and how well they pair with cocktails. Thanks to @Wa_State_Wine for supporting this episode! the-speakeasy.simplecast.com/episodes/the-w…
IBES graduate affiliate Emily Joyce and associate prof Meredith Hastings recently spoke with the What Doesn't Kill You podcast @Heritage_Radio about their work surrounding highly concentrated atmospheric inorganic nitrogen deposition in PVD. Check it out! what-doesnt-kill-you.simplecast.com/episodes/air-f…
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NEW MERCH ALERT! From now until August 15th, set up a monthly recurring donation of $5 or more to HRN and you’ll receive your choice of our brand new merch! Supplies are limited, so go to heritageradionetwork.org/donate to rock the new look of food radio.
.@Louisa_Kasdon welcomed former Massachusetts Governor @DevalPatrick on Let's Talk About Food. They discussed everything from what he grew up eating to changes to local food in MA during his time in office. lets-talk-about-food.simplecast.com/episodes/gover…
It’s the summer of craft malt on @beer_sessions. Host Jimmy Carbone has dedicated shows to women defining the industry (ep 588), transparency in the supply chain (ep 590), and collaborations, conferences and guilds forming among maltsters (ep 592). beer-sessions-radio-tm.simplecast.com/episodes/south…
Our last story brings us to the Pacific Northwest where winemakers are facing record heatwaves. The owner of @DurantVineyards says: “We don’t really have a safety net with irrigation configured...this is a record drought...and we’ve been here farming for 50 years."
Next we transport you to Brooklyn's Coney Island...in 1867. That's when Charles Feltman invented the hot dog or as he called them, Coney Island Red Hots. We meet the man trying to keep Feltman's legacy alive. Plus hear more on A Taste of the Past: a-taste-of-the-past.simplecast.com/episodes/episo…
Then, we embark on a body heat experiment, visiting a Bay Area tea shop to see what can be learned about cooling down with a hot drink. That's right, it may be counterintuitive but we put this concept to the test (and get a little sweaty in the process).
In our first story, Jing Gao @flybyjing talks about introducing a chili crisp sauce to the US market, saying: "It's hard to find another item that is as good on pizza as it is on ice cream.....and I didn’t invent it. This is a condiment that's been around for thousands of years."
From hot sauce to hot temperatures, we’re bringing the heat this week on Meat and Three. meat-and-three.simplecast.com/episodes/bring… Follow the thread for more about the episode!
Air from there pollutes right here! | What Doesn't Kill You That’s right! Brown University scientists talk about how pollutants travel on the wind and wind up in our water. #foodradio #water #food #cafos #meat@Heritage_Radiowhat-doesnt-kill-you.simplecast.com/episodes/air-f…
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@BravoTopChef Champion @ChefMelissaKing shares her experiences as an Asian-American, queer woman working in professional kitchens on this week’s #InsideJuliasKitchen on @Heritage_Radio itunes.apple.com/podcast/inside…
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