Effusive, funny, game-changing, Rose Previte is an award-winning restaurateur who has expanded our knowledge of international street food at Compass Rose as well as with Caucasian, North African, and Middle Eastern dishes at Maydan. She shares details of her highly anticipated new projects including Go There Wines, which highlights the...

Christa Barfield built her businesses around food justice, regenerative agriculture and a passion for community healthcare.

A peek inside a live podcasting event with Samuel Adams Brewing the American Dream.

Brooklyn cheesemonger turned affineur and educator, Mary Casella joins us to talk about her upcoming presentation for the Daphne Zepos Research Award. Plus, we review what she has found so far in her project as well as what's next for her gender study of the dairy industry. Photo Courtesy of...

By: Rachael Markow “So what’s the shift to slow food?” Dr. Vandana Shiva asked at the 2022 Slow Seed Summit. “Thoughtfulness. Mindfulness,” she explained. “And through that mindfulness comes the awareness that the food I’m eating is a seed and in it is all the evolutionary past and all the...

Chef Danni Barry became the second woman in Ireland ever to earn a Michelin star while working at Eipic in Belfast in 2016—the first being none other than the legend Myrtle Allen, at Ballymaloe House in 1975. Barry is a powerhouse in the kitchen with a resumé that any young...

Dr. Nicola Nice is back on the show to talk about what she’s been up to with her gin and her ongoing fight to give women the primacy they deserve in the pantheon of cocktail history. The ongoing battle to right the wrongs of people who wrote it wrong continues...

HRN was proud to work with Slow Food USA as a media partner for the Slow Seed Summit, which took place on May 13 - May 15, 2022. For three days, hundreds of people from around the world gathered virtually to discuss the regeneration of our world’s foodways to advance...

HRN was proud to work with Slow Food USA as a media partner for the Slow Seed Summit, which took place on May 13 - May 15, 2022. For three days, hundreds of people from around the world gathered virtually to discuss the regeneration of our world’s foodways to advance...

What’s the difference between feeding people and actually nourishing them? Our guest this week has garnered international acclaim for her “Magic Poo Bread,” a 17-ingredient loaf designed with care to provide ultimate gut health. Karen O’Donoghue is the owner of the Happy Tummy Co. a bakery and cooking school in...