HRN is the world’s pioneer food radio station. The studio broadcasts live from two recycled shipping containers inside Roberta’s Pizza, an innovative restaurant at the epicenter of Brooklyn’s culinary renaissance. We run 100% on the support of our diverse community of members and partners.
Kate Sullivan: To Dine For
Join cohosts Vallery and Ethan for a conversation with Kate Sullivan. Kate is a four-time Emmy Award-winning journalist and creator/host of To Dine For on PBS. The show tells the story of creators and dreamers who have reached success through ingenuity and innovation.
Kevin Espiritu and “Epic” Home Gardening
Why is now the perfect time to start a garden? The energetic and inspiring Kevin Espiritu—the “Epic Gardener” himself—joins Melissa and Wythe to tell us why, drawing from his own journey from successful professional poker player to plant-obsessed square-foot gardener and social media expert.
Building, With a Turnaround Master
Miguel Leal is the Chief Marketing Officer at Cholula, the hot sauce brand that sold to McCormick in November for $800m. Miguel has led declining brands through incredible turnarounds over the course of his career, and built marketing teams at KIND, Kettle Chips, Pop Secret, Diamond nuts (and more!).
Keith Corbin + Winter
Though he’s only been in the industry for a relatively short period of time, Keith Corbin has already established himself as a talented chef to watch. As the Executive Chef of Los Angeles’ Alta Adams, he’s been garnering wide acclaim for his creative California soul food cooking.
Following the Seasons with Melissa's Produce
On today's episode Zarela & Aarón welcome Robert Schueller, Director of Public Relations for Melissa's Produce. Robert takes us on a world tour of fruits that are newer to the U.S. market, while Zarela & Aarón tell us how they're used in Mexican cooking. From Avocados to Quince, they cover storage, processing, recipes and family stories.
A Football Field of Fudge (feat. Joel Gargano)
Today on Polypropylene Issues, Dave, Nastassia and The Rest are joined by from Joel Gargano of Grano Arso in Chester, CT. After a brief foray into using welding equipment for wine storage, they dive into all things pasta: extruding pasta and meat, dried vs fresh pasta, secrets for making gnocchi, etc.
A Smoked Chile Tutorial
Today Zarela & Aarón welcome Dona Abramson, long-time Operations Manager at Kalustyuns in Manhattan, to talk about Smoked Chiles. Dona brought along a grab bag of smoked chiles from around the world as inspiration, and Zarela and Aarón share how they each use smoked chiles in their own cooking.