Heritage Radio Network (HRN) is a nonprofit podcast network dedicated to creating a more equitable, sustainable, and delicious world by expanding the way eaters think about food. We do this through creative, educational reporting and storytelling.

This week on Beer Sessions Radio, Jimmy brings in Brad McQuhae and Balbir Sidhu from Konig Brewing Systems in Abbotsford, BC, and John Legnard from Blue Moon Brewing a

Erika Council is a software engineer, writer/photographer, and biscuit-maker who runs the Bomb Biscuits pop-up in Atlanta and the Southern Soufflé website.

This week on Beer Sessions Jimmy is dedicating the show to an issue that affects all breweries, but is rarely discussed: wastewater. Water is integral to making beer but a lot is wasted. Typically one pint of beer requires seven pints of water.

This week on Snacky Tunes, hosts Greg and Darin Bresnitz welcome a very special guest via phone, Mom (Gloria) Bresnitz and musical guest A Bunch of Dead People to the show.

The art of pairing pasta and sauce is often misunderstood. This week on Taste Matters, Mitchell Davis talks noodles with Maureen B. Fant, author of the recent Sauces & Shapes: Pasta the Italian Way with Oretta Zanini De Vita.

On today's THE FOOD SEEN, Diane Mott Davidson, the Agatha Christie of the food world, talks about her 17th book in her long-standing series of culinary mystery novels. The sleuthy protagonist, Goldy Schulz, a small town caterer, cooks her way through her friend's murder investigation.

Welcome to WORD OF MOUTH with Leiti Hsu on HeritageRadioNetwork.org! Leiti Hsu, a fixture in NYC dining culture, is joined by Thomas Pastuszak, Wine Director at The NoMad. We'll talk about what doctors, classical pianists, and sommeliers have in common.

Today on the business of The Business, Brian Stys talks with host Phil Colicchio about the Stys Hospitality Initiative, of which Brian is the founder and president.

Today on Cooking Issues, Dave Arnold hopes to make your cooking life a beach. Nastassia Lopez calls in from the beautiful beaches of Rhode Island to talk with Dave about the new Booker and Dax Searzall. What does it sear? Everything!