This week on Meat + Three we’re bringing you an interview with an HRN Hall of Fame standout featured on HRN’s special series Evolutionaries.

Jamie Oliver is a chef, restaurateur, cookbook author, and TV host. In the late 90s, he was a young restaurant cook who happened into his own show "The Naked Chef" where he cooked to his credo: "It's got to be simple. It's got to be tasty. It's got to be fun".

Today, an ALL-NEW episode of Let's Get Real! Yes, it's a new show, after a long break to develop the new weekly Heritage Radio Network News show, of which I'm the co-anchor!

Ruth Reichl may not be a chef, but she has been known to "make or break" a restaurant with her legendary restaurant reviews and food writing. The one and only Ruth Reichl is this week's guest on a special edition of Chef's Story, hosted by Dorothy Cann Hamilton.

This week on the business of The Business, Phil Colicchio continues his conversation with Adam Fleischman of Umami Burger. Find out some of Adam's opinions concerning the changing relationship between diners and restaurants.

Seamus Mullen is an award-winning chef, restaurateur, and cookbook author. He is the chef/owner behind Tertulia.

This week on Taste Matters, host Mitchell Davis is joined by cookbook authors Yotam Ottolenghi and Sami Tamimi who talk about their passion for food and how it has led them to writing a cookbook together with recipes of Jerusalem cuisine.

The Men Who Dine invade HeritageRadioNetwork.org on the second installment of Phil Colicchio's new show "the business of The Business". Find out how they went from being men to The Men Who Dine and how the name was born over a delicious meal.

This week's guest on Chef's Story is Robert Surles, better known as Chef Bobo, Executive Chef at The Calhoun School and a leader in the school food revolution. Tune in to hear how he discovered cooking and went from a freelance chef at ING to cooking for Derek Jeter.

This week on Taste Matters, Mitchell Davis is joined by James Oseland of the legendary Saveur Magazine. Find out how he went from working in the movie industry to becoming editor in chief of one of the most important food publications of our time.