Mushrooms are packed with flavor and umami but take very little resources to grow. HRN celebrated their versatility and sustainability throughout Earth Month. Our hosts moderated three livestream recipe demos and conversations with chefs on Kittch in collaboration with The Mushroom Council. But just because April is ending doesn't mean...

Folks, what can we say about this week's episode? It’s penis-shaped, and it just might kill you. That’s right, the mushroomisode! We’re talking fungus-fueled orgasms and bad tripppps. Plus, you guessed it, Ben Affleck. So get yourself some chicken marsala, and watch the paint melt off your walls, It’s Life’s...

There are edible plants all around us, but without an expert, you shouldn’t go tasting random bushes. So where should you start? It may feel daunting, but the ability to find your own food, whether in urban parks or an untouched forest, opens up a world of cultural and culinary...

Why are mushrooms so popular recently, and who is growing them—and searching for them in the wild—in New York City? To find out, we interviewed a whole bunch of fungi-focused folks. These interviews happened a couple of years ago, so this episode is technically from the vault—but it’s aged well...

Get strategies for being thrifty - whether you’re trying to save money grocery shopping or save time in the kitchen. Michael Davenport used to test different brands in his recipes to see how to get the best bang for his buck without sacrificing the flavor of his ingredients. In this...

Inspired by the passage of Measure 109 in Oregon and Initiative 81 in Washington D.C., this week we're exploring the state of drugs – particularly the agricultural, scientific and culinary aspects of them. Tash Kimmel explores the science behind cannabis and cravings. Ryder Bell ponders the rise and fall of...

On today's episode of Public Resource Issues, Dave, Nastassia, and The Rest talk about a bunch of beverage concerns; how to clean the world's oldest beer out of a cold plate; the illegality of making real root beer; the provenance of fat-washed cocktails, and much more. Plus, mushroom farming; the...

Can I eat the mushrooms growing on that tree? Which plants from the backyard can I eat? How do the plants teach me about my environment? On this episode of Time For Lunch, Hannah and Harry are heading out to the wood (or backyard or park) to gather wild edible...

This week, on Meat and Three, we’re revisiting our kitchen joys, to bring a bit of levity to life during lockdown. While we’re witnessing an explosion of quarantine-friendly food trends, many are also experiencing fatigue from all the time spent in the kitchen. We’ll explore a few ways to introduce...

Maureen Johnson started foraging with her grandparents and has been working with wild foods her whole life. There are medicines all around us, mushrooms and plants have been used especially in preventive medicine for millennia. Harry and Maureen cover a lot of ground in this episode, from wild medicine to...