This spring, HRN is hosting a 3-part event series at Farm to People in Bushwick, Brooklyn. This live recording is from March 8th, when Harry Rosenblum hosted the first of the series: "Fermentation Never Sleeps." The panel discussion featured Holistic Health Practitioner and recipe developer, Lily Harris; Co-Owner of Fifth...

A year or so back, Alvin Starkman introduced us to Reina Cortés Cortés at A V La Casa del Pulque. We had a Bordeaux barrel gifted to us by the kind folks at Mezcal Sombra — one of the barrels they had subsequently used to age their Mezcal Repose...

An ensamble mezcal is made from a number of different agaves — generally whatever has reached maturity at the same time. Or … is it? Maybe there’s a precise recipe that’s been handed down for generations? But how does that work within the confines of nature? We cook the cookbooks...

In the third episode of our mini-series on the state of labor, Harry Rosenblum, host of Feast Yr Ears and Time For Lunch, talks to Fred Mattera. Fred is currently the Executive Director at the Commercial Fisheries Center of Rhode Island, and has been a commercial fisherman for over 4...

When you age alcohol in wood, it of course takes on the properties of the wood. But what about when you age it in glass? Some experts say no. But experts aren't always right.... We offer our take in the latest contentious episode of Agave Road Trip! Find extra photos...

When we think about spirits, we tend to think of a commodity alcohol that tastes the same from one batch to the next. And while that’s certainly true of many mezcals, there’s also a huge selection of bottles on the market that, like fine wines, have widely varying flavors that...

This week on Beer Sessions Radio, Jimmy is hearing from three experts in barrel aging. He welcomes previous co-host Ben Keene, a beer, cider, and travel writer from Seattle, WA; Matt Lincoln from Fremont Brewing in Seattle, WA; and Jake Endres from Crooked Run Brewing in Sterling, VA. Ben kicks...

This week we're presenting another episode of Agave Road Trip. On this episode, Lou Bank and Chava Periban talk about the aging process. How long after the distillation process, do you drink the agave? As a consumer, do you have a choice in the matter? We'll be presenting an episode...

To age or not to age, that is the question. And Lou and Chava attempt to answer it, along with mezcalero Mariano Vazquez. They also talk the proper mass of a tortilla and drink the proper mass of Michoacan mezcals. Find extra photos and related links at agaveroadtrip.com Agave Road...

In today's pre-recorded episode of Cooking Issues, Dave and Nastassia talk to Rich Shih and Jeremy Umansky about their new book, Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation. Together they outline a working definition of koji - getting in as many "spores" as possible - engage in some 'stass-enfreude...