The HRN Happy Hour crew sits down with Ben Simon of Ben to Table, a monthly food subscription service delivering a hand-selected rotation of heirloom pantry staples and unique delicacies. They talk about everything from increasing bio-diversity to the process of tracking down speciality ingredients like Mexican mole and Spanish...

What does it take to open a restaurant? This week on Snacky Tunes, Greg and Darin Bresnitz are joined in the studio by Thomas Carter and Ignacio Mattos. Thomas and chef Ignacio are in the process of opening a new restaurant on Houston Street called Estela that aims to focus...

Katy Keiffer talks east coast shellfish with Bob Rheault on this week's edition of What Doesn't Kill You. Bob "Skid" Rheault was president of Moonstone Oysters in Narragansett, RI for 26 years. He has a Ph.D. in Biological Oceanography and is an adjunct faculty member in the University of Rhode...

Delve into the world of self-publishing on this week's Eat Your Words! Cathy Erway chats with John Sundstrom, chef and author of the new cookbook, Lark: Cooking Against the Grain. Tune into this episode to learn about the recipes and the type of food included in the book. Why did...