We meet Ji Hye Kim, a chef who has a passion for making Korean food with a Michigan twist. As the owner of Miss Kim restaurant in Ann Arbor, Ji Hye calls upon Korean Buddhist food tradition which emphasizes using local and seasonal ingredients. Ji Hye works with local farmers...

Eric Tran didn’t set out to open a restaurant during a pandemic, but here we are. Eric took over the lease for Falansai and now operates the Bushwick restaurant as a reimagined 2.0 version, making his interpretation of delicious Vietnamese dishes with a focus on whole animal butchery and seasonally...

This week, Beer Sessions Radio is all about Vermont hops. On the show is Bob Grim and Sam Keane from Foam Brewers in Burlington, VT; and Julian Post and Max Licker from Champlain Valley Hops in Starksboro, VT. The conversation begins with all things hops. Julian introduces everyone to Vermont...

A graduate of the French Culinary Institute in New York and veteran of Blackberry Farms, Joe Cunningham is the chef at Knoxville’s French and Belgian-style Northshore Brasserie. His menu focuses on using local produce and ingredients from local farms to create classic dishes. Northshore is REAL Certified: Responsible Epicurean and...

Is it possible for ingredients to have “terroir” if they’re grown in water? Does our definition of “local ingredients” change when the farm is across the hall from the kitchen? Find out from Rob Laing, CEO/Founder Farm.One and Ronny Emborg (@ronnyemborg), Executive Chef of Atera NYC. Started in 2016, Farm.One...

On today's show, Damon and Sother are joined by Bianca Miraglia of Uncouth Vermouth, who may or may not be wearing a shirt – the magic of radio! Tune in to hear them talk about how vermouth is in fact wine, why you shouldn't fear blue (or pink) drinks, and...

Today's episode of Meant to be Eaten follows a conversation between Coral (MTBE's producer, in for Andrea) and JT Vuong--head chef at Okonomi in East Williamsburg. Okonomi straddles the line between convention and craze: serving traditional Japanese breakfast by day and not-so-traditional ramen by night. Does Okonomi's stress on locally-sourced...

Jessi Singh grew up cooking with his mother and aunts in India. mostly without electricity and cooking each meal from scratch, Jessi and his wife Jennifer (who is from Brooklyn) opened their first Babu Ji in Melbourne and then took NY and now SF by storm. With a mix of...

We recently hit up Austin's new food and music festival, Hot Luck, where we caught up with Chef Bryce Gilmore. At the core of Bryce's cooking is his deep commitment to showcasing local ingredients and farmers. This philosophy is on full display at his widely acclaimed restaurants, Barley Swine and...

Miso kimchi? Black radishes? Purple Kombucha? In this episode, Rachel navigates the Baltimore fermentation scene with founders and fermenters at Hex Ferments, Maryland-based food alchemists, dedicated to sourcing from local and organic farmers. They talk about their journey as artists into the world of krauts, kimchi, and kombucha, and their...