Hear insights and stories from the HRN event Lessons Learned: Tales from Small Business Owners.

Inspired by the Bowl of Zole Brooklyn festival, this episode is all about corn and Mexican alcoholic beverages. This week Jimmy is joined by Gabriel Velazquez Zazueta, Agave Educator at TUYO; Tom Pavlich, Division Manager at B. United Importers; and Patrick Dacy, owner of Dukes Liquor Box. Together they go...

This special episode was taped live on location at Flounder Brewing - one of the busiest brewery taprooms in New Jersey. Situated on a 250-year old farm in Somerset County, they share the property with their neighbors Bellemara Distilling and have become an incredible craft beverage destination. Jimmy was joined...

This week on BSR, it’s a studio session! Make that a studio party! Jimmy and friends take Roberta’s. Get cozy and crack a brew with Chris Maestro, co-founder and co-owner BierWax Queens and BierWax Brooklyn; Yahaira Gil-Maestro, co-owner BierWax and BierWax Queens; Kevin Bradford, co-owner of Harlem Hops; Kim Harris...

In this episode, we travel to Kansas City and St. Louis to learn about the impact of urban farming in the Midwest. We speak with Semra Fetahovic, a Program Manager at Cultivate KC, who helps train newly settled refugees to grow their own food…refugees like Ca Saw, a native of...

Founder of RAW WINE, Isabelle Legeron MW, joins us to celebrate the relaunching of her traveling natural wine festival. She shares with us the excitement of the producers being able to serve patrons, how she has dedicated her life to educating people about natural wine and what she is drinking...

What can food imaginaries of the past reveal about pathways towards food justice? In this episode, Gastronomica Editorial Collective member Bob Valgenti talks with sociologist Endia Louise Hayes about her newest article, featured in Gastronomica’s Summer 2022 issue. Drawing together political histories, lived experience, and collaborative discourses for future possibilities...

Technology is simply the application of scientific knowledge for practical purposes. We typically think of a “tech stack” as a set of digital technologies stacked together to build an application or run a business. Silvopasture regenerative farming use multiple farming styles that integrate together to create one well-balanced eco-system. On...

On today’s episode, I'm joined by Steven Satterfield, the executive chef and co-owner of Miller Union, a celebrated ingredient-driven restaurant located in Atlanta's West Side neighborhood. The restaurant, which opened in 2009, has become an institution and has been recognized as a top restaurant in America by Eater, Bon Appetit...

In this episode, we highlight an academic institution that integrates hands-on learning as a way to teach different facets of the food industry. Kiley Hutcheson is the Director of Retail Operations at the College of the Ozarks in Missouri, where students sell what they make in the kitchen. Join us...