Quit your day job and open up a NY-style pizza shop. That’s the American dream, right? Since we can never get enough pizza, we’re talking slice shops with another growing food entrepreneur: this time we're South of the Mason Dixon in Atlanta, GA.

Listen in as Feedfeed Food Editor Alexa Santos virtually sits down to dinner with Tinger Hseih, @DashofTing. Tinger is a foodie, travel expert, content creator, and blogger.

Pull up a chair, folks, and slide right in, cause today we are talking food and sex, AGAIN! Yes, we explored this topic in the early days of this program, but there are loads and loads and loadsssss more to spray, we mean, say, on the wild and weird world of sexy foods, and foodie sex.

In Season 4 of the Feedfeed podcast, host Julie Resnick (Feedfeed co-founder), is virtually sitting down for dinner with #feedfeed Community members who are a constant source of ideas and inspiration. The community helps Julie get dinner on her table nearly 365 days a year!

We're joined by winner of The Great American Baking Show, HRN host, and soon-to-be-cookbook author Vallery Lomas joins us to chat about her journey from lawyer to food personality and th

[audio mp3="https://heritageradionetwork.org/wp-content/uploads/2015/12/Commentary-All-Eyes-on-the-Plate-The-Generation-of-Foodies.mp3"][/audio] The millennial generation has an overarching love of two things- technology and food. Author Eve Turow explores why in her book A Taste of Generation Yum, and she is in studio with host Cathy Erway to discuss forming identities around food choices in episode 248 of Eat Your Words.   

Bobbi Brown is the founder and chief creative officer of Bobbi Brown Cosmetics.

I'll have what Phil's having!

Award-winning writer, editor, cookbook author Raquel Pelzel talks her new book Toast and the international evolution of this perfect dish. Then, we'll welcome Lynne Ryan, friend to star chefs and a chef herself.

This week on Eat Your Words, host Cathy Erway welcomes Robert Sietsema, author of the new book "New York in a Dozen Dishes." Winding his way through the history of New York's great dishes, each chapter is dedicated to a specific dish, and the best places in the city to eat it.