Join HRN and Harry Rosenblum at Fermentation Never Sleeps, the kickoff gathering of HRN's Live Event Series at Farm to People GET YOUR TICKETS BELOW. On Wednesday, March 8, at 6:00 pm, join HRN and Harry Rosenblum at Farm to People in Brooklyn for Fermentation Never Sleeps, the kickoff gathering...

Naomi Duguid has written fabulous books that are not only history and gastronomic adventures, but travelogues as well. In her newest work, she focuses on one ingredient--salt--and the essential role it has served for millennia in preserving, fermenting, and transforming food. Heritage Radio Network is a listener supported nonprofit podcast...

Our guest is Tomo Matsushita who is the spirit sommelier at Copper Oak in the Lower East Side, New York. Spirits are very popular in the U.S. If you look at the alcohol beverage market in 2021, beer was the most popular, which accounted for 43% of the market...

Pulque is fleeting — it’s here, it’s gone. But does that mean it’s harder to make than mezcal? Chava and I duke it out over a subject neither of us can speak to — and bring in academic Gonzalo Álvarez-Ríos, who we call Dr. Pulque, to settle the matter. And...

A year or so back, Alvin Starkman introduced us to Reina Cortés Cortés at A V La Casa del Pulque. We had a Bordeaux barrel gifted to us by the kind folks at Mezcal Sombra — one of the barrels they had subsequently used to age their Mezcal Repose...

Inside the largest international event dedicated to good, clean and fair food.

Carlo Nesler was born and raised in Bolzano, Italy. He has been interested in cooking and fermenting food since he was a boy, but what started as a hobby became an expertise. Carlo hosts workshops on fermented foods in Italy and abroad, collaborates with chefs, restaurants and food producers to...

This week on BSR, Jimmy gets schooled on yeast and the history of bread and beer traditions! We welcome Lars Marius Garshol of Norway, an author and researcher in yeast and traditional farmhouse brewing; Pete Lengyel-Fushimi, NYC-based craft brewer and Jimmy’s go-to scientist; and Eric Pallant of Pennsylvania, Author of...

Our guest is Yuichiro Murai, the 29th generation of Kojiya Sanzaemon based in Aichi Prefecture, Japan. Koji, which is also called the national mold of Japan, has been used to make a majority of anything delicious in Japanese cuisine, such as miso, soy sauce, sake, and shochu. In the last...

Our guest is Maurice Dudley, who is an awamori specialist based in Okinawa. Awamori is a very important traditional alcoholic beverage from Okinawa Prefecture, but its preciousness is yet to be known outside Japan. Maurice went to Japan for the first time in 1994 as an Airman. He was stationed...