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Thanks for tuning and thanks to our guest Nick Leighton, a co-host of the podcast Were You Raised By Wolves? Some of the things discussed today: Where Do IPAs Come From? Is Plant Based Meat More Sustainable? Just a few more days to bid on the Nashville package, where you...

Ethan Frisch and Ori Zohar are Co-Founders of Burlap & Barrel, the spice company deeply beloved by the chef community and home cooks, in search of spices that taste like they’re meant to taste. On this episode of ITS, Ethan and Ori tell Ali how they not only quintupled in...

The band is off for the next two weeks on spring break but to hear some bonus content in the meantime head on over to patreon.com/bottledinbond to become a regular! Don’t forget to click SUBSCRIBE and RATE the show if you can. 🔥🔥Join us each week as industry leaders, Damon...

Spring has sprung with a galaxy of fiestas — Easter, Passover, Earth Day, 4/20, WrestleMania, and so much more! To celebrate this embarrassment of riches, we take a trip through the historic Borscht Belt with photographer Marisa Scheinfeld, and we go on location to cheer on the amazing girls of...

Writer, chef, and mega blogger Phoebe Lapine’s new book CARBIVORE is a paean to the joys and the nerdy science of carbs. She trashes the no-carb revolution and replaces it with easy-to-digest science -- and wonderful to ingest -- recipes that work whether you are a yes-on-carb or no-on-carbs freak...

Nancy Kruse, founder of The Kruse Company, is a recognized authority and widely quoted spokesperson on food and menu trends. In this episode of Spill & Dish, she weighs in on opportunities for specialty food brands on menus, and previews the Summer Fancy Food Show session State of the Plate...

Meet Sabrina Servais, a third-generation farmer and the herd manager at Hamburg Hills, an organic dairy farm and part of the Organic Valley co-op located in Wisconsin. After earning her degree at UW-Madison, she returned to her roots on the farm where she has been caring for animals since she...

The good times roll like the Rocky Mountains with Jimmy and the Bowl of 'Zole festival! Em Hutto of RadCraft Beer arranged another mighty show while Jimmy was out west, focusing on the good folks at Bruz Beers in Denver, CO. Joining Jimmy today are the two owners of Bruz...

Cooking a meal is often compared to creating a work of art. From the recipes that inspire you, to your palette of spices, to the smells and tastes that stir up emotions, all of it comes together on an edible canvas as an expression of the inner self. It’s no...

Thanks to Alex Ketchum for joining us to talk about the Queer Food Conference. A couple other links for the things mentioned: Culture + Flavor—Klancy Miller Beer Sessions—10 Years of Transmitter Brewing Amuse News is hosted and produced by RJ Bee and Heritage Radio Network. Original music by Amar Sastry.

Thanks for joining us today, and thanks to our guest Elizabeth Fisher. Among the topics discussed: Marine Stewardship Council + Earth Day The Fight for Dairy Diversity in Public Schools Coffee drinking hits record high Mitigate your exposure to “forever chemicals” in food Culture + Flavor—Klancy Miller Beer Sessions—10 Years...

Darin welcomes Jess Damuck back to the show to celebrate her new book health nut which is currently out on Abrams. They chat about the journey from the first book to the second book, the vibrations she finds in food, creating a community around her, and some of the music...

Peter's guests this week are Noel Brohner of Slow Rise Pizza, who has appeared on the show in the past, along with his colleague, molecular biologist James Gaffney. They have been working, along with a few other microbe geniuses, to create a powdered wild yeast sourdough starter that can be...

On this episode of Culture & Flavor, Zella talks with Klancy Miller, author of For the Culture: Phenomenal Black Women and Femmes in Food. She also wrote Cooking Solo: The Fun of Cooking For Yourself and is the founder of For the Culture: A Magazine Celebrating Black Women and Femmes...

Today Jimmy’s celebrating Transmitter Brewing’s upcoming 10 year anniversary with a bunch of friends at the studio in Roberta’s! Join the party to recount Transmitter’s rockin’ ten years: brewing Belgian-inspired farmhouse-style ales, operating a bustling tasting room and beer garden in the Brooklyn Navy Yard, and making it all look...

Thanks for joining us for this special episode with two interviews, one with Capri Cafaro and one with Maggie Rose. Among the topics covered today: America the Bountiful from Capri Cafaro Maggie Rose and the special Nashville Charity Buzz auction package The Food Section—Bureau Chiefs Picks Good Food podcast on...

In his New York Times op-ed about the imploding dream of cultivated meat, Joe Fassler writes, “[It] was an embodiment of the wish that we can change everything without changing anything. We wouldn’t need to rethink our relationship to Big Macs and bacon. We could go on believing that the...

Max Reis of Mirate wants us to look at what he’s doing and we’re all too happy to oblige, especially when it’s so sustainable and oh-so-tasty. The director at the Mexico-centric LA bar talks about the experience of introducing gringo guests to new flavors and ingredients, his decision to use...

Thanks for joining! Some links below to stories we covered today. And thank you to Amanda Dell of Jewish Food Society, and here's the new book, The Jewish Holiday Table. What Makes Food Kosher? Decaf coffee takes off AND … BUT: Decaf coffee could potentially be unsafe for human consumption...

In this special Earth Month episode, Anna Hammond, founder and CEO of Matriark Foods, discusses the sustainable focus of her brand of upcycled specialty pasta sauces, broths, and stews made from farm surplus and fresh-cut food scraps, and previews the Summer Fancy Food Show panel discussion, “Discover the Future of...

Join us for a deep dive into Iowa’s culinary culture with food historian, author, and Iowa storyteller Darcy Maulsby. We go beyond corn and pork tenderloins to explore everything from indigenous farming traditions to how the chop suey craze swept Des Moines in the early 20th Century. As an Iowa...

Art and Functionality of the Japanese Knife

Food sovereignty foregrounds all of our conversations on Meat and Three. If communities are unable to feed themselves freely, safely and sustainably, food cultures can not thrive. From seed banks preserving Indigenous crops, to Israeli control of Palestinian food systems, we kickstart our 16th season by revisiting stories from the...

Vinepair, Wine Enthusiast, Esquire … seems like every publication these days has their suggestions for what you should have been drinking over the past year. Maybe what you should be purchasing as holiday gifts. But these lists can also serve as sales tools for gringx bartenders! It’s a DIY episode...

Go behind the scenes at HRN with Behind the Internship where you’ll find out what it’s like to become a podcast producer for HRN’s flagship show, Meat + Three. Tune in to the premiere episode and get to know Sophia Hooper, Danielle Flitter, and Addison Austin-Lou, three interns in HRN’s...

Today we are talking with Sasha Zabar, from the legendary Zabar family and owner of Glace, one of the most exciting new ice cream shops in New York City. We talk about growing up in his family’s grocery store, his heading out to hospitality school, and him coming back into...

Jimmy’s on the road in Cambridge, Massachusetts! He’s at Lamplighter Brewing Co’s special CX Outpost to bring us the first of two episodes on spent grain! Get the lowdown on everything from the importance of freshness, the fundamentals of upcycling grain, and a focus on craft malt. Joining Jimmy is...

This week on Culture and Flavor we join our host Zella Palmer for a vibrational conversation with Chef Kudzai Bingepinge, co-founder and Chief Product Officer at African Flavor Labs, N'UM African Artisinal Salts, and Executive Director of Gastronomy at Kings Kraal in Johannesburg, South Africa. Kudzai is at the forefront...

We often focus on independent pizza makers here on Pizza Quest. But, only 50% of the pizzas sold in this country are made by the thousands of independent operators; the other 50% are sold by the many pizza franchise chains, and most of those are from the top five brands...

Thanks for joining! We have a news and podcast roundup today. Enjoy! Diaspora Chefs Shaping BBQ Code Switch on Bug Eating In the Sauce: Building Full Funnel on Amazon Meat + Three is coming back! The Speakeasy: No Laws When You’re Drinking Whiskey Culture + Flavor is coming back this...

This week on Inside Julia’s Kitchen, Todd Schulkin welcomes food writer and chef Hannah Che. They discuss Chinese cooking (Julia’s favorite cuisine after French), Hannah’s IACP Julia Child First Book Award–winning The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition, and how she is using the accompanying...

Chef Joceyln Ramirez is a best-selling cookbook author, New York Times cooking contributor, and founder of Todo Verde, a plant-forward maker of true-to-culture, non-GMO, Mexican seasonings. In this episode of Spill & Dish, Ramirez discusses how she’s bringing authenticity to American taco night, the advantages of becoming women and minority-owned...

Vanessa McPhill is a Freelance Marketer and Amazon Ads Manager Partner who works with brands to craft online and offline strategies to drive awareness and growth. On this episode of ITS, Vanessa walks Ali through Amazon: How to think about it, why a full-funnel approach is key, why it's a...

Damon sits down with Al Laws from Laws Whiskey House in Colorado to talk about micro-distilling, the Colorado whiskey scene, and what it’s like to transition from the world of finance to the world of booze. Love The Speakeasy but wish there was more? Check out Bottled in Bond, our...

Thanks for joining today. Help us spread the word by sharing this episode with your friends! Among the things covered: Small format grocery store Carding people for non alcoholic drinks Chili crunch controversy A Taste of the Past: Eating Peru Charity Buzz Maggie Rose Auction 100 Best NYC (including Blanca...

Our Meat and Three Season 16 trailer was engineered by Sam Gerardi. Be sure to subscribe to the Meat and Three feed wherever you get podcasts to stay up-to-date on new episodes of Behind the Internship: a sneak peak behind the Meat and Three production process, brought to you by...

We’ve done a lot of episodes about the importance of biodiversity, but usually we’re talking about plants. Sometimes insects. Bats, on occasion. So when we got an email from the gang at Alma de Jaguar Tequila about preserving this apex predator, I thought, yeah, let’s really sink our teeth into...

Peruvian gastronomy is one of the most diverse cuisines in the world, consisting of an extensive variety of distinctive dishes characteristic of each city in the country, stemming from the bio diversity of their agriculture. Robert Bradley, author of Eating Peru, talks about the history of the cuisine. Heritage Radio...

Growing up in Angola, Luis Seabra returned to Portugal in the 1970’s. He studied viticulture at Vila Real and his obsession with terroir led him to work in soil research in Vinho Verde. He launched a revolutionary still wine program while working at Nierpoort, eventually starting his own small winery...

Today we're talking pizza. Links and topics covered below... Pizza Quest—New episode featuring Peter Friedman, who runs All Purpose Pizza Shop Snacky Tunes—Darin hits both coasts, with NYC Chef Dan Kluger of Greywind, and with Matt Costa at Dangerbird Studios in LA Donate to our 15th Anniversary campaign and enter...

We're hitting both coasts for this week’s episode, kicking things off in New York City with Chef Dan Kluger. We talk about him cutting his teeth in the local culinary scene, him opening up his first restaurant, and what it's like to open in Hudson Yards. Then we dip into...

Chef Michael Friedman grew up in a New York area Jewish American household (in Westfield, NJ, to be specific) and, like me, was nourished by lots of Chinese and Italian food. Also like me, he attended Boston University's School of Communications, so we share a kindred spirit connectivity. After paying...

This week’s episode looks at lab-grown meat, climate change, and the possible futures of edibility. In conversation with Gastronomica’s Bob Valgenti, Hallam Stevens shares his new article about a mammoth meatball and what motivated him to explore the technological innovation of an un-eatable food. Connecting history, biology, technology, and ethics...

Today on our episode #383 of All in the Industry®, Shari Bayer is on-location in London, England with her guest Jeremy Chan, chef and co-founder of Ikoyi, a two Michelin-starred restaurant, which he opened with his best friend, Iré Hassan-Odukale, in London in 2017. Known for its original, flavor-driven cuisine...

Veteran agricultural journalist Tom Philpott joins to talk about what is and isn't in the newest iteration of the Farm Bill. Despite all the extra funds from the Investment Recovery Act, and all the information we now have about climate disruption, and other impacts on agriculture, we seem to be...

Thanks for tuning in. Topics covered in this episode: Our new show, Feast + Harmony, hosted by Christine-Sykes Lowe, which explores the culinary crossroads of arts, entertainment, and tourism HRN's former intern Sasha DuBose's piece in Washington Square News Check out the work and content around the idea of "borders,"...

Some people – rare people – have the knack of seeing the curves of the future and inviting the rest of us on the journey. Greg Drescher, the senior advisor for Strategic Initiatives at the CIA, Culinary Institute of America, is one of those people. A more insightful job title...

On Chef’s Making Waves, as in most any environment, Maneet Chauhan brings a lightness and fun factor that leaves an impression with anyone she meets. And when it comes to understanding Indian cuisine, she projects the empowerment to branch out, let go, and try experimenting with some recipes yourself. A...

Aboard Sixthman’s, Chefs Making Waves- a food, wine and spirits festival at sea, culinary takes a huge spotlight. While exceptional food or drink can certainly stand alone, the combination of the perfect pairing can elevate a dining experience to new creative heights. Mixologists Gabriel Urrutia, Lauren Noblitt and Gio Gutierrez...

Ana Quincoces has become a go-to voice for Latina lifestyle. With Cuban roots, she has developed an artisan culinary line “The Skinny Latina”, many cookbooks, and a new home products line in the works for Bed, Bath and Beyond. As a former Real Housewife of Miami, she broke the mold...