Michel Nischan grew up working on his grandparent’s farm in Missouri and developed a deep appreciation for sustainable agriculture and those who work the land. His passion for healthful cooking supported by a local sustainable food system propelled Michel to the front of the culinary scene.

On today's episode of All in the Industry®, Shari Bayer welcomes two guests to the show.

In this episode, we will meet two more leaders in the indigenous food sovereignty movement who are using food to both empower and inspire.

Today we are celebrating the spirit of summer through the time-honored tradition of county and state fairs. 

Organizers, executives, chefs, and restaurant owners come together across HRN’s network this week to discuss issues of fairness - from workers’ rights to representative CPG brands. 

Pandemic restrictions are easing and things are changing quickly. We can eat indoors at restaurants again and host dinner parties. It’s exciting to go back to some of our favorite activities, but it can also be nerve-wracking.

In this episode, we meet refugee chefs who now call the United States their home. In Milwaukee, Tables Across Borders brings the community together through food with a variety of events that spotlight the talents of refugee chefs.

In this episode, we explore how community fridges, pantries and even ovens are helping address food insecurity across the Midwest. These concepts have popped up in larger cities on the coasts, but are also present in cities and towns big and small in the Midwest.

Join us for a conversation with Hetty McKinnon, author of the new cookbook, To Asia with Love.

As the United States rolls back pandemic era restrictions, many restaurants are welcoming eaters back and expanding their seating capacity. After more than a year of isolation, reopenings offer a sorely missed space to connect.