On today's episode, we discuss with buttermonger Sheana Davis the various butter types in available in the US, how compound butters can be made, and what makes them special. Plus, we look at the attributes of AOP French butters. Heritage Radio Network is a listener supported nonprofit podcast network. Support...

This spring, HRN is hosting a 3-part event series at Farm to People in Bushwick, Brooklyn. This live recording is from March 8th, when Harry Rosenblum hosted the first of the series: "Fermentation Never Sleeps." The panel discussion featured Holistic Health Practitioner and recipe developer, Lily Harris; Co-Owner of Fifth...

I have to confess to a long-term professional crush on Mike Moss, the intrepid New York Times investigative journalist who blew the lid off big foods’ research-based adeptness at engineering our Bliss Point–– finding the most exquisite balance of Salt, Sugar, Fat that renders us helpless faced with an open...

Naomi Duguid has written fabulous books that are not only history and gastronomic adventures, but travelogues as well. In her newest work, she focuses on one ingredient--salt--and the essential role it has served for millennia in preserving, fermenting, and transforming food. Heritage Radio Network is a listener supported nonprofit podcast...

Sharing and eating food together is a common way to build connection, but how does one maintain family ties when separated by hundreds of miles? In this episode, Singapore-based anthropologist Indira Arumugam chronicles her family’s migration through a story of salt, sun, and time. In conversation with Gastronomica Editorial Collective...

On today's episode, we talk with Peter Dixon and Rachel Fritz-Schaal of Parish Hill Creamery Dairy Foods Consulting about their specific way of cheesemaking. Committed to traditional cheesemaking, we look at the details and motivation behind their work. Plus, we follow how they are encouraging small-scale cheesemakers to make...

On this episode Aarón and Zarela are thrilled to welcome Mariana Barrera to dive deep into the topic of Mexican Charcuterie. Mariana and her family run Humo y Sal, a charcuterie in Monterrey, where they prepare a wide variety of meat products as well as mustard, honey, and more. She...

Our guest is Makiko Harada, who is a salt specialist and the owner of Glamsalt, a salt shop based in the Hudson Valley, New York. She opened Glamsalt in 2012 and now has numerous famous chef clients who adore her products, including those at Sushi Nakazawa, Sushi Yasuda, and Hatsuhana...

We continue our global trade mini-series with one of the most distinguishing elements of a cuisine: spice. Where would any regional food culture be without its unique blend of spices? Where would Italian food be without oregano, or Thai food without the bird’s eye chili? Historically, spices are associated with...

Today's episode is wall-to-wall listener questions, bookended by Catastrophic Connection Issues. Fun! Dave, Nastassia and The Rest go through so many topics: coffee clarification; salt absorption over time; instructions for sous-vide tenderloin; what Dave means when he writes about "dilution"; the rules for re-using fry oil; and more! Plus, Dave...