This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Laura Reiley, the business of food reporter for The Washington Post. They discuss the rising cost of food, supply chains, labor shortages and inflation, as well as what consumers can do to cope with higher prices and food world predictions...

A lot of people are blown away by how expensive mezcal is. But … is it? I mean, is it really? We talk the price of mezcal in this episode of Agave Road Trip! Find extra photos and related links at agaveroadtrip.com Heritage Radio Network is a listener supported nonprofit...

Ethan Steinberg of Propagate Ventures describes a modeling tool to identify costs and rewards of adopting an agroecology style of farming. In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio...

This week we welcomed Jerry Caldari into the studio. Jerry is one of the architects behind Brooklyn Grange, an urban farm located on the rooftop of a 6-story industrial building. Jerry tells us about how large a scale this rooftop farming project was from an architectural standpoint, and expresses his...

Today on What Doesn't Kill You, Dr. Scott Hurd, Associate Professor and Director of the Food Risk Modeling and Policy Laboratory at Iowa State University's College of Veterinary Medicine in Ames, Iowa, talks with us over the phone about antibiotics in our food system today. He also served as Deputy...

Today On Meet Your Maker, host Rachel Wharton is joined by chef Tin Dizdarevic, the founder of Tin Mustard in Brooklyn, NY. Dizdarevic talks about the creation of his whole grain mustard recipe that has been praised as the best mustard on the market. He discusses the use of simple...

Patrick Martins, Katy Keiffer and Guest Mark Marabella speak with Gene Mayer, Vice President of Sales for Baldor Food, George Faison of Debragga and Steve Shimoler Chef-owner Crop Restaurant

Food for thought: Kate talks with Authors Deborah Madison and Patrick McFarland about their new book - What we Eat when we Eat Alone and Heidi of Heidi's Raspberry Farm in Corrales, New Mexico

Ingredients of a Sustainable Business with guests: Paul Arenstam of Hotel Vitale in San Francisco, Cathy Whims of Nostrana in Portland, Sarah Barber of Frankies Spuntino and Prime Meats in Brooklyn, and Kate Sanzin of Balthazar in NYC