by Jack Inslee, Executive Producer, HRN
Podcasts are cool, yes. Podcasts are also educational tools, and education is the driving force of democracy – especially in food. No other freely available resource in the world, to my knowledge, offers an audio library like ours. If you’re a long time listener, you already know this.
Our 8,000 + podcasts are essentially a virtual masters degree in Food Studies. Nothing can compare to a hands on classroom experience with legendary professors like Marion Nestle or Krishnendu Ray, both of whom are frequent guests on HRN, but making your way through our free catalog of raw, unguarded conversations with those at the forefront of the food revolution comes pretty damn close.
If you’re new to the network, or don’t know where to start, let me outline a sample syllabus for you…a syllabus playlist, if you will.
hosted by Linda Pelaccio
MODERNIST COOKING AND CULINARY SCIENCE
hosted by Dave Arnold
FERMENTATION & LIBATION
hosted by Chris Cuzme & Mary Izett
SCHOOL MEALS FOR K-12
hosted by Laura Stanley
hosted by Greg Blais, Emily Acosta (host emeritus Anne Saxelby)
THE ART OF FOOD
hosted by Michael Harlan Turkell
AGRICULTURE, FARMING, and THE FUTURE
hosted by Severine von Tscharner Fleming
hosted by Erin Fairbanks
CRITICAL POLICY IN FOOD
hosted by Kim Kessler
hosted by Katy Keiffer
I’m in no position to make any bold statements about the future of food – radio is my wheelhouse. And radio needs your support to start the conversations that drive change. Every donation made to HRN is a statement – a show of support for this vast, democratic and progressive network. The good news is that this is money well-spent. Every dollar you contribute to HRN helps keep this library of wisdom, knowledge and insight preserved, living and progressive.