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.

Chef Todd Richards is an award-winning chef known for his contemporary cooking style rooted in Soul & Southern cuisines.

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.

Lawrence Weeks dedicated his heart to cooking as a child growing up in a Southern Creole/Cajun household in Louisville, KY. His professional career has spanned 10 years.

My man behind the line, Chef Duane Nutter joins me on this episode as we throwback to our old - much younger - days in the kitchen together. We learned so much and have taught each other even more in the last 20 years.

To kick off the podcast, I welcome my business partner Chef Joshua Lee. A native of the Atlanta neighborhood in which we opened our first restaurant, Josh has Soul roots that go deep.

Soul by Chef Todd Richards is a new podcast from HRN that explores the roots of southern food throughout the country and why food itself is a religious experience.

Fall’s arrival is accompanied by colorful leaves and cool weather, as well as a new season of food podcasts here at HRN. This episode of Meat and Three is jam-packed with sneak peeks into our newest series. We’ll journey across the U.S.

What’s big, green, and loaded with essential nutrients? This episode of Time For Lunch is all about Collard Greens.

Fundraising for a restaurant project is no walk in the park. One can prepare to be met with under delivered expectations from most of your list of potential investors, often times including friends and family.