This is part of a series introducing the Cheeselandia Council, brought to you by Wisconsin Cheese. Good cheesemongers love one thing as much as cheese: people. Born in La Crosse and raised on a farm in Mauston, Wisconsin, Kowalski’s Cheese Specialist Liz Nerud grew up with a keen understanding of...

Whether it’s for a Rosh Hashanah brisket or an end-of-summer barbecue, more and more people are buying meat from local suppliers. This week on Meat and Three, we spotlight the people who prepare our meat before it reaches our plates. We hear from butchers who are working to introduce consumers...

On today's episode of Cookbook Issues, Dave & Nastassia are joined by Matt Sartwell from Kitchen Arts & Letters. Together they dissect the ins and outs of used book pricing, listener question on Microwave Tech & calorie couns, recommendations for the best Ethiopian cookbook & most humorous cook book, and...

Hannah Fordin chatted it up with friend of the network; Charles Wekselbaum of Charlito’s Cocina to talk about his training and working to prove himself while embracing failure, his process of testing and creating new (award winning) products and the art of controlled spoilage that naturally comes along with making...

Kat Johnson sits down with Chef David Bancroft of Acre and Bow & Arrow to talk about their shared love of all things Auburn, Alabama (where his restaurants are located). David talks about the impact of the recent tornadoes in Lee County and what his two restaurants are doing to...

Rusty Bowers is a bona-fide Meat Magician. He’s the owner of Pine Street Market in the Avondale Estates neighborhood of Atlanta. If you visit his website, you’ll be greeted with the giant words, “Know Your Butcher.” As Atlanta’s only whole animal butcher, Rusty aims to bridge the gaps between both...

Today on Arts & Seizures, the intrepid duo of Edison and Zaremba are back from their global expeditions with shocking tales of adventure!!! If you are looking for the Lewis and Clark of understatement - go somewhere else!!!! But if eating a pizza while wearing a pith helmet turns you...

This week on Cooking Issues, Dave and Nastassia are joined in the studio by Olympia Provisions Chef/Owner/Salumist Elias Cairo, a first generation Greek-American who grew up learning the craft of charcuterie from his father, who cured the family's meat at home. After five years in Switzerland under master chef Annegret...

Jeff Tripician, general manager of Niman Ranch, gives a tour of their new line of charcuterie, a natural extension of the Niman commitment to sustainable farming. Along with the new line, Niman is working hard to bring new farmers along for next generation farming with programs that help new farmers...

On the second episode of HRN Happy Hour, Caity and Kat are joined in-studio by guest host Patrick Martins and Chef Edgar Pendley from Urban Grub in Nashville. We catch up on the latest happenings on the HRN airwaves and decompress from our recent Charleston Wine + Food Festival trip...