We covered a lot of ground in this week’s HRN Happy Hour. Kat and Caity are joined by Jordan Werner, a delightful third wheel if there ever was one. First, we talk about what’s going on around Heritage Radio Network:
- A Taste of The Past takes a close look at the question, “What is authentic Irish Food?” with Irish-American cookbook author Margaret Johnson.
- Lauren Singer of The Simply Co. stops by Radio Cherry Bombe with her story about fitting on years’ worth of waste into a 16 oz mason jar.
- Phil Gilmour of The Main Course welcomed Chef Mike Lewis of YO! Sushi into the studio to tease the restaurants’ opening, complete with a mini sushi conveyor belt.
Next, Jordan tells us about all the action that went down at the Just Food Conference, where more than 1,000 community organizers, urban and rural farmers, CSA members, educators, and local food enthusiasts gathered for a full day of interactive workshops, policy discussions, and good food.
We share some favorite memories about Lucky Peach Magazine, which is set to fold later this year – including the time Kat brought David Chang, Chris Ying, and Gabriele Stabile to the Iron Bowl, resulting in an article aptly titled “Insane.” Other news worth discussing: the James Beard Award Nominees and Michelle Obama’s guest appearance on Master Chef Jr.
For our first guest, we welcome Larry Boukal on the phone. Larry is the General Manager of Cannonball Express Transportation, a refrigerated trucking company based in Omaha Nebrasaka. We find out what effect the winter storm had on his trucks (which are deployed to all 48 continental states).
Speaking of trucks – we take a grammatical deep-dive into a legal battle between a group of truckers and Oakhurst Dairy about overtime pay that centers around the ever-controversial Oxford Comma. The state law that outlines what is not included in overtime pay reads as:
The canning, processing, preserving, freezing, drying, marketing, storing, packing for shipment or distribution of:
(1) Agricultural produce;
(2) Meat and fish products; and
(3) Perishable foods.
After a quick break, we welcome John Lewis and Ben Garbee from Lewis BBQ in Charleston, SC to talk about how they got started smoking meats in the Holy City and what they have planned for their weekend in New York.
To wrap up the show, we get schooled by Jimmy Carbone about the real meaning of St. Patrick’s Day, and it has nothing to do with the mobs of tourists in green shirts!