All Tequila used to be Mezcal, but now Mezcal is becoming Tequila
Over the last few months there have been a flurry of stories in the news that basically boil down to “celebrities are destroying Mexico by starting tequila brands” and “gringos are destroying Mexico by drinking too much mezcal.” So Chava and I dig into those stories, argue about their relative ve
Chef Michel Nischan on Food, Fairness and the Future
Michel Nischan grew up working on his grandparent’s farm in Missouri and developed a deep appreciation for sustainable agriculture and those who work the land. His passion for healthful cooking supported by a local sustainable food system propelled Michel to the front of the culinary scene.
Veganism, Gentrification...and Chocolate with Afia Amoako
This week’s guest is Afia Amoako , a PhD student who loves talking about veganism as it relates to my culture. On her platforms, she shares easy vegan recipes that highlight Ghanaian and West African food culture, ingredients and cooking methods.
Weekly Picks: Transparency in Malt, Meat, and Delivery Supply Chains
This week HRN's shows shed light on convoluted supply chains. Get a breakdown of the scandal with Belcampo beef, explore the world of craft malt, and tune into an investigation of the current food delivery ecosystem. Plus, gain insight into a new study about why cover crops won't solve climate change and hear from a chef-sommelier duo in NYC about what farm-to-table means to them. Whether you're buying fresh produce or visiting a butcher, eating at restaurants or ordering in, these episodes will make you a more informed eater.
From Creative Consumption to Composting: Food Waste Playlist
When it comes to solving the issue of food waste, plenty of buzzy words are thrown around: composting, upcycling, even closed-loop manufacturing. Luckily, HRN has brought on plenty of experts to help break down why we throw out so much food, and solutions to offer our favorite staples a second life.