HRN’s Kat Johnson and Hannah Fordin sat down with farmer Greg Johnsman to talk history, seed preservation, and grits at Charleston Wine + Food. Based in South Caronlina’s Sea Islands, Greg and his wife Betsy are committed to preserving and sharing the agricultural traditions of the region.

Today, Cathy is joined on the phone by Erin Byers Murray, a Nashville-based food writer and recipient of the Les Dames d'Escoffier MFK Fisher Award for Excellence in Culinary Writing, whose latest book is

Host Kat Johnson continues her exploration of historic Southern ingredients and traditions at Charleston Wine + Food this year with a compelling conversation about Jimmy Red Corn. Distillers Ann Marshall and Scott Blackwell of High Wire Distilling Co.

This week on Eat Your Words, Cathy Erway welcomes Heritage Radio Network alum, Nicole Taylor, to the show.

This week on Sharp and Hot the studio is packed with what Emily and Anne call their peanut gallery. Emily's students join them in the studio for todays discussion with Chef James Kelly and Keith Beavers, about Keith's restaurant IN VINO, located in the east village.

On today's THE FOOD SEEN, Michael Harlan Turkell welcomes the best in small-format publishing, Short Stack Editions.

Today on Chef's Story Michelle Weaver comes to us from Charleston Grill in Charleston, South Carolina to talk with us about her chef's story!

Nicole Taylor digs into vegetables with Deborah Madison on this week's installment of Hot Grease. Deborah recently authored the veggie-focused cookbook Vegetable Literacy, and is here to share some great recipes with Nicole's listeners!

Joe Wolfson brings Southern cuisine to Connecticut at Terrain! This week on We Dig Plants, Alice Marcus Krieg and Carmen Devito are chatting with Joe about taking the garden into the kitchen! Hear why Joe decided to move up North from South Carolina. Has the North affected Joe's cooking?

Sarah Simmons is dispelling misconceptions about Southern food at City Grit. This week on Snacky Tunes, Finger on the Pulse is talking with Sarah about being an ex-'fat kid', and the process of getting guest chefs at her space. Hear about Sarah's food curation processes.