News

Adaptation in May
Our editorial theme for May is Adaptation. Salu Binahtabor, our May artist, described the theme this way:
"Adaptation is all about change and morphing into a different size or shape. We are all the same but different, adapting and changing in our everyday lives to become better versions of ourselves. Just like a caterpillar transforms into a butterfly, adaptation allows us to grow and evolve into something more beautiful and resilient. No matter our color or what we believe ...

Borders in April
HRN's editorial theme for the month of April is Borders. Here's what our artist Salu Binahtabor had to say about the idea:
"It is on the US-Mexico border, and regarding recent tension at the border, I wanted to make an art piece about how everyone is friendly and loving. The Mexico side is not desert; it's a forest of beauty and the wall is covered in vines because that symbolizes how it is not in use and is old. After all, it's not needed anymore and most of it is run down and gone. ...

Equity in March
March's editorial theme is Equity, and the art was co-created by Taylor Early and H Conley.
Taylor says, "equity to me is often indicated by a feeling; a way of navigating a space with the knowledge that– because of the structures in place– you may take up the space you deserve to, and safely. Equity often shows up as inequity, acutely felt by the folks most actively championing it. Equity to me is a way of interacting with life; curious and ego-less, moving with compassion, care and ...

Community in February
February's editorial theme is Community, and our Julia Child Writing Fellow Loan Nguyen created this month's illustration. Loan says:
“Canh khổ qua is a traditional soup dish the Vietnamese prepared during the Lunar New Year that uses bitter melon, also known as bitter gourd, karela. In Vietnamese, 'khổ qua' means to surpass difficulties. A comfort food for many and a symbol that we are resilient despite the bitterness. Growing up, we sat down at the table to eat it together, sharing ...

Regenerative in January
For the first theme of 2024, we're focusing on the idea of Regenerative, featuring work by H Conley and Taylor Early.
H and Taylor say, "When thinking about the word 'regenerative' and the contexts we usually interact with it in— agriculture, gardening— it felt like an opportunity to visualize our intentions as an organization. Bringing hands into the image, representing sharing and community, the color green evoking plants and growth, and saturating the background with the color of ...

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 ...
No results found.