Today we are celebrating the spirit of summer through the time-honored tradition of county and state fairs. 

On episode 121 of The Line, Eli Sussman welcomed fellow HRN host (and HRN board member) Todd Richards for a wide-ranging conversation about the state of the restaurant industry. The episode was recorded in-person at the new Rockefeller Center location of Samesa (Eli's restaurant) while Todd was in New York doing research for his next cookbook.

In the final episode of The Shameless Chef, Michael Davenport entertains and delights with the richer things in life. From pavlova to sundae smorgasbords and homemade pie crusts, it’s all about dessert this week.

Feedfeed Editorial Director Clare Langan chats with Krissy Scommegna, former restaurant chef and co-founder of Boonville Barn Collective, @boonvillebarn.

Thank you for attending HRN's Mezcal and Tequila Cocktails - Party and Tasting!

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies

Celebrated mixologist and host of HRN’s The Speakeasy

Erika Council is a software engineer, writer/photographer, and biscuit-maker who runs the Bomb Biscuits pop-up in Atlanta and the Southern Soufflé website.

For the first few months of the Covid-19 pandemic, I have to admit that I enjoyed the break from airports and planes. Prior to March 2020, I was taking a flight about once a month (between work trips, visiting family, and vacations).

With Thanksgiving right around the corner, we’ve been thinking about the many ways this holiday bolsters colonial narratives, as well as opportunities to push back on them. This episode spotlights individual people, dishes and ingredients that are decolonizing our food system.