It’s time to transform hospitality. At the start of the COVID-19 pandemic, Restaurant Workers’ Community Foundation raised over $7 million to support an industry in crisis. Today, RWCF continues to push restaurants towards a more equitable and sustainable future. RWCF’s Executive Director Kiki Louya introduces us to the workers and...

With Thanksgiving right around the corner, we’ve been thinking about the many ways this holiday bolsters colonial narratives, as well as opportunities to push back on them. This episode spotlights individual people, dishes and ingredients that are decolonizing our food system. We’re looking at our Thanksgiving plates and beyond to...

This entire year has been one huge change after another, forcing us all to take a deeper look at how we used to live and wonder what the future holds. Our stories this week explore how society is rapidly changing before our eyes. Dylan Heuer looks at how Covid-19 is...

Thecla Schaeffer is the Marketing Magic Maker (Head of Marketing) at Tony’s Chocolonely, the big, bold, bright Dutch chocolate bars on a mission to make the chocolate industry more equitable and entirely free of child labor. On this episode of ITS, Thecla and Ali talk about how Tony’s became the...

Danielle Nierenberg, co-founder of Food Tank, is a non-partisan food and ag activist—an anomaly in this hyper-divided political landscape. On this episode, Nierenberg shares the motivation for starting her business: a sense of desperation and urgency to share positive stories of agricultural development around the world. As well as a...

This week, we finish our two-part run on Vietnamese restaurants in the neighborhood by sitting down with Falansai’s Henry Trieu, one of Bushwick’s most thoughtful business owners, to better understand: As the neighborhood and its culinary scene change in unpredictable ways, what’s top of mind for a restaurateur here? AFTER...

Recorded live at Slow Food Nations 2019 in Denver! For a special on-the-road episode of HRN Happy Hour, we welcome Urvashi Rangan, the Chief Science Advisor to the Grace Communications Foundation where she works on a wide range of communication and messaging initiatives on sustainable food issues. We talk toxicology...

Elaine Chen of The New York Times and Wilson Tang of Nom Wah Tea Parlor join us to talk about the evolution of Chinatown -- one of the few historic immigrant working class neighborhoods left in Manhattan. We dive into Elaine’s experience writing her Times article “As Manhattan’s Chinatown Changes...

Homa Dashtaki is the Founder of White Moustache, a yogurt company with a cult-like following and a waitlist of over thirty retailers. On this episode of In the Sauce, Homa and Ali talk about authenticity and scale: Can they coexist? What gets sacrificed when you grow? What about when you...

In this last portion of the James Beard Foundation Food Summit, facilitator Mitch Baranowski chats with Olivier DeSchutter (International Panel of Experts on Sustainable Food Systems), Phil Jones (City Food), Pamela Koch (Laurie M. Tisch Center for Food, Education & Policy), Peggy Neu (The Monday Campaigns), and Hari Pulapaka (Stetson...