Environment, cultural traditions, gentrification - all of these forces shape what we eat and are deeply rooted in where we are. Regional foods are more than just their flavors and ingredients. They are a culmination of local culture and generations of experience. But how are historic foodways being altered by...

In this episode, we meet some pioneers of the “pay what you can” café movement throughout the Midwest. In South Dakota, we visit Fork Real Community Café, where local lawyers dine along side the homeless. In Ohio, we head to Fennel and Thyme Café, a meal prep business committed to...

Mead is an often overlooked and misunderstood drink. But, in recent years, it has grown in popularity, especially in the Midwest. Mead makers come to the craft from a variety of backgrounds. On today’s show we will meet Kent Waldeck, a former manufacturing project manager who took his Ohio mead...

Restauranteurs Alberto Denegri and Farxaan Jeyte joined forces to bring Peruvian and Somali food to the residents of Columbus, Ohio. Listen to them tell the story of how traditional dishes of Peruvian roasted chicken and Somali camel became popular in this Midwestern college town. Heritage Radio Network is a listener...

This episode of Eat Your Heartland Out is a special one for host Capri Cafaro. As an Italian-American from the Midwest, Capri shares her own personal experiences about growing up as an Italian-American in a multi-ethnic part of Northeast Ohio. She is also joined by two guests. Ann Beck, author...

Today we feature episode 1 of Eat Your Heartland Out. Eat Your Heartland Out is a series dedicated to highlighting the rich, yet often overlooked, culinary depth of the American Midwest. Food is the storyteller while host Capri S. Cafaro serves as your audio tour guide through this region spanning...

Michelle Vieira is an Illustrator bringing light and happiness to the online cheese world. From rocking cheese illustrations to Cheese Pin-up girls, here's whats next in the cheese art department! Images Courtesy of Michelle Vieira Cutting the Curd is powered by Simplecast.

While in Milan, Ohio, to partiticpate in a dinner at The Culinary Vegetable Institute at The Chef's Garden, Andrew grabbed the opportunity to interview one of his favorite people in the industry, the CVI's Executive Chef & Chef Liaison Jamie Simpson. Hear the story of how this young chef found...

Today's guest is Chef Marcus Jacobs from Ohio. He began cooking professionally at 18. He has cooked in San Francisco’s Zuni Cafe and also spent time traveling through southern Japan, working on farms and learning regional Japanese home cooking. Upon returning to the states he found himself in New Orleans...

Ming's love of cooking was forged in his early years. Ming was raised in Dayton, Ohio, where he spent hours cooking alongside his mother and father at Mandarin Kitchen, the family-owned restaurant. His experience also taught him about restaurant operations and the art of making customers happy. Ming headed east...