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.

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 we welcome Benjamin and Max Goldberg the co-owners of Strategic Hospitality in Nashville.

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.

We take a break from sourdoughs and sprouted grains to talk about a very different category of bread: cornbread!

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.

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.

Matt Gallaher grew up in Knoxville, Tennessee at his mother’s side in the family’s restaurant and catering company.

This week on In the Drink, host Joe Campanale is joined by Roy Milner, Brewmaster for the Blackberry Farm Brewery.