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...

Today we talk to chef Andy Husbands. Husbands now operates The Smoke Shop, a Boston-based emerging chain of BBQ restaurants. He’s a six-time cookbook author and–– importantly–– a Pitmaster. The co-founder of internationally recognized BBQ team which competed for 20 years and became the first non-Southern team to win the...

One year of COVID. In this first of a special series of COVID-focused episodes reflecting on one year of the pandemic, theLINE is showcasing voices from around the country. On today's episode: Ashleigh Shanti in North Carolina, Angela Garbacz in Nebraska , Alex Raij in Brooklyn NY, Matthew Bell In...

On today’s episode we welcome Benjamin and Max Goldberg the co-owners of Strategic Hospitality in Nashville. The brothers operate and run properties all over Nashville including Merchants, The Patterson House, The Catbird Seat, PinewoodSocial, The Band Box located in First Tennessee Park, Bastion, Henrietta Red, Downtown Sporting Club, and The...

Permitting may be the one piece in the puzzle that is mostly out of your control. There is typically a collective groan by business owners when the word permit and the associated regulatory agencies are uttered. These agencies are often overworked and understaffed and have the ability to delay your...

We take a break from sourdoughs and sprouted grains to talk about a very different category of bread: cornbread! Mark Kelly, PR and Advertising Manager of Lodge Cast Iron joins us to talk about the storied history of the family-owned company and the National Cornbread Festival they helped found in...

On this edition of Springer Mountain Farm’s “Campfire Confessionals”, host Harry Rosenblum spoke with Drew McDonald. Drew is the owner and chef of The Plaid Apron in Knoxville Tennessee. He has worked in kitchens like Blackberry Farm, Huka Lodge in New Zealand, and Hermitage Hotel and Capitol Grill in Nashville...

HRN On Tour was recording live at the James Beard House for a special evening presented by Springer Mountain Farms, highlighting the culinary talent of Knoxville, Tennessee. Join us as we chat with chefs Drew McDonald of The Plaid Apron, Joseph Lenn of J.C. Holdway, Jesse Newmister of Kaizen, and...

Matt Gallaher grew up in Knoxville, Tennessee at his mother’s side in the family’s restaurant and catering company. He holds a degree in chemical engineering, but after college he turned back to cooking and had the opportunity to work under Executive Chef John Fleer at Blackberry Farm in Walland, TN...

Meet Deb Paquette, trailblazing chef of Etch and Etc. in Nashville, TN. Deb talks to Caity about the Nashville dining scene, her colorful and international style of cooking, and being the first woman in Tennessee to qualify as a certified Executive Chef.