Join us for a conversation with Abena Foli, who is the founder and co-owner of POKS Spices. Abena was born and raised in Ghana, West Africa, where she lived until 2006 when she immigrated to the United States for her college education. Her passion for food comes from her farmer-father who taught her how to blend spices and to understand the culinary heritage of cooking authentic West African meals.Abena’s food science background and 10 years of corporate food industry experience exposed her to the white space in the food retail environment for West African flavors and foods. Leveraging her background, she started POKS Spices in 2016, developing Spicy Seasonings based on the West African Holy Trinity of chile, ginger, and onion. The mission of POKS Spices is to introduce the American home cook to West African flavors, and they have been featured on Good Morning Texas, The Dallas Business Journal, and Cuisine Noir Magazine.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with renowned chef and activist Reem Assil. Reem is a Palestinian-Syrian chef based in Oakland, CA, and owner of the nationally acclaimed Reem’s California in Oakland. The restaurant is  Reem’s California Mission in San Francisco, inspired by Arab street corner bakeries and the vibrant communities that surround them. Reem has garnered an array of top accolades in the culinary world, including back-to-back James Beard Semifinalist nods for Best Chef: West. She is a graduate of the competitive food business incubator program, La Cocina, business leadership program Centro Community Partners, and Oakland-based business accelerator program ICA: Fund Good Jobs. Before dedicating herself to a culinary career, Reem spent over a decade as a community and labor organizer, building leadership in workers and residents to fight for living wages, affordable housing, and a voice in their jobs and their neighborhoods. Reem sits at the intersection of her three passions: food, community, and social justice. She uses food to invoke the central virtue of her Arab culture ⁠— hospitality ⁠— to build a strong, resilient, and connected community. Photo Courtesy of Lara Aburamadan.If your food media diet is fueled by HRN, sustain the future of food radiol. Become a monthly sustaining donor at heritageradionetwork.org/donate.Why Food? is Powered by Simplecast.

Join us for a conversation with Ariana Tolka, CEO and co-founder of Balkan Bites. They specialize in comfort foods such as burek, a flaky, stuffed phyllo pie that is a daily staple in the Balkans and the Middle East. After years of working for marketing and non-profit organizations, she found her calling—to share and preserve Balkan culture with authentic family recipes that have been passed down through generations.If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Why Food? is Powered by Simplecast.

Join us for a conversation with Bobbie Garbutt, live from Grenada! A 4th generation cocoa and spice farmer in Grenada, Bobbie didn't envision her career in agriculture. Kicking off working life as a production assistant for a fashion label in London, her curiosity about food systems led her to jump ship and start her own catering company before the pandemic brought it to a grinding halt.The extended time spent at home allowed her to rediscover the unique significance of her mother's family farm in the Caribbean. Now working in regenerative agricultural initiatives across East Africa and Grenada, she's on a mission to inspire a movement back to the land--through making farming prosperous by rewarding good growing.Celebrate HRN’s new look and invest in the future of food radio. Become a monthly sustaining donor at heritageradionetwork.org/donate.Why Food? is Powered by Simplecast.

Join us for a conversation with Samah Dada! Samah is a New York City-based recipe developer, food photographer, and blogger behind Dada Eats. Drawing from her Indian heritage and inspired by the foodscapes of London, California, and New York, she is the host of Cooking with Samah Dada on the Today Show’s digital channel.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Margaret Nyamumbo, founder of Kahawa 1893. Margaret is a third generation coffee farmer and grew up on a farm in Kenya before immigrating to the USA. After earning her MBA from Harvard, she went on to work on Wall Street when she rediscovered her passion for coffee. She founded Kahawa 1893 with a mission to close the gender gap in coffee. In Kenya, over 90% of labor in coffee comes from women, but they aren't fairly compensated because they don't own the land. Kahawa 1893 coffee is roasted and distributed from San Francisco and the brand recently launched in Trader Joe's as the first Black & woman-owned coffee brand to launch in the grocery chain.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Preeti Mistry, acclaimed chef, author and speaker and two time-nominatee by the James Beard Foundation for Best Chef of the West. They were the Co-Founder & Executive Chef of Navi Kitchen and Juhu Beach Club (both closed) as well as the co-author (with Sarah Henry) of The Juhu Beach Club Cookbook. Born in London and raised in the US, Preeti was a contestant on Top Chef Season 6 and has been featured in numerous publications including Food & Wine Magazine, NY Times, Time Magazine, Bon Appetit, SF Chronicle, Wall Street Journal, Vogue India, Anthony Bourdain’s PARTS UNKNOWN on CNN and the new Netflix show Waffles and Mochi. They are also the host of the new podcast Loading Dock Talks. Since the pandemic, Preeti and their wife Ann Nadeau have been living in the Russian River, Sonoma County, California where they'e been making the best of it hiking in the redwoods, making lots of pizza and volunteering on local regenerative farms.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Ederique Goudia, the Detroit-based chef and entrepreneur. Ederique Goudia is the co-owner and Executive Chef of Gabriel Hall, a restaurant and music venue dedicated to celebrating the food, music, and culture of New Orleans, in the West Village community of Detroit. She also co-founded In the Business of Food, a consulting agency for women and POC-led food businesses. Ederique’s commitment to a more fair, sustainable, and equitable food economy was the cornerstone for her launching Taste the Diaspora Detroit, a celebration of the contributions of African Americans to American cuisine. She also serves as Lead Chef for Make Food Not Waste Upcycling Kitchen, and on the Detroit Food Academy team, where she teaches Detroit youth about culinary entrepreneurship. Most recently, Ederique was one of 20 women selected for the James Beard Foundation's 2020 Women’s Entrepreneurial Leadership Fellowship, and is part of the inaugural class of the Detroit Free Press 2021 Food Fighters for her work in aiding those in our community through the pandemic.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Hetty McKinnon, author of the new cookbook, To Asia with Love. Hetty is is a Chinese-Australian cook and food writer, based in Brooklyn, New York. She is the author of three other bestselling cookbooks: the best-selling Community, Neighbourhood, and the award-winning Family. Hetty is also the editor and publisher of multicultural food journal Peddler, and the host of the magazine’s podcast The House Specials. She is a regular recipe contributor to New York Times Cooking, Bon Appetit, Epicurious, ABC Everyday, and Food & Wine.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with journalist Larissa Zimberoff, author of the brand new book, Technically Food: Inside Silicon Valley's Mission to Change What We Eat, from Abrams Press. Larissa covers the intersection of food, technology, and business, and her work has appeared in the New York Times, the Wall Street Journal, Bloomberg Businessweek, Wired, and more. Larissa often presents on, moderates, and leads panels on food tech including at Stanford, reThink Food, Culinary Institute of America, and more. She lives in the San Francisco Bay Area.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Yao Zhao, founder of 50Hertz Sichuan Pepper. Born and raised in Chongqing, China, he is an economist and clean energy expert, and has worked in China, India, the Middle East, and currently in Washington DC. Yao started the company based on the belief that Sichuan pepper and its tingly numbing sensation will strike a chord with foodies everywhere. When Yao is not making Sichuan pepper oil, you'll find him trekking through the Pantanal in Brazil or along back roads in India, and pursuing his main hobby, scuba diving! Zanzibar, Okinawa, Strait of Hormuz, the Maldives, and Raja Ampat are many of his favorite spots.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Peter Reinhart, Chef on Assignment at Johnson & Wales University in Charlotte, NC. In addition to his role as a chef instructor in the Baking & Pastry program, Peter teaches a course on food media, and he is also the founder and executive director of the Johnson & Wales International Symposium on Bread. (www.breadsymposium.com) Peter is the author of 13 books on bread, food & culture, and is on a never-ending search for the perfect pizza. His books have won four James Beard Awards, and The Bread Bakers Apprentice not only won the Book of the Year award from the International Association of Culinary Professions, but also from the James Beard Foundation. The book was also recognized by the International Gourmand Cookbook Award in 2003 as the best baking book in the world.Peter is also the host of the video website, PizzaQuest.com, and will be hosting the new HRN series, Pizza Quest, where he will be interviewing some of the greatest pizza makers in the world, as well as artisans of all types.Subscribe now to get the episodes as they launch! (Apple Podcasts | Stitcher | Spotify | RSS). Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Rob Dunn, professor of applied ecology and author of the new book Delicious, about the ways that flavor has influenced human evolution. The book is a fascinating look at how humans have always thought about flavor, and how our search for delicious things to eat has supported our evolution, contributed to our diverse cuisines and cultures, and driven interactions with our natural and built environments.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Ann Armbrecht, director of the Sustainable Herbs Program of the American Botanical Council, and author of the new book The Business of Botanicals. She is a writer and anthropologist (PhD, Harvard 1995) whose work explores the relationships between humans and the earth, most recently through her work with plants and plant medicine. She is the co-producer of the documentary Numen: The Nature of Plants, and the author of the award-winning ethnographic memoir Thin Places: A Pilgrimage Home, based on her research in Nepal.Photo Courtesy of Terry Youk.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Alex Godin, founder of Lemontree, a non-profit that helps hungry people find free food. He started his career when he was still in high school–dropping out to raise $1M in venture funding for his first startup. Since then he's organized a celebrity telethon with stars like Herbie Hancock and Judd Apatow, an adult summer camp, and the internet's premier destination for hand-painted oil paintings of emojis.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Suresh Pillai and Carrie Dashow, the married co-founders of Atina Foods. They adapt traditional Ayurvedic recipes to incorporate global and locally available produce for their unusually delicious, fermented, and preserved condiments that help to balance your health and life. Based in Catskill, New York, Atina Foods' handcrafted condiments add flavor complexity in a simple spoonful to home-cooked plates throughout New York and beyond! Atina Foods Expands upon and evolves recipes from Suresh's traditional upbringing in Kerala, South India, the ancestral home of Ayurvedic health practices. Kerala is a place where one considers food as medicine and eating for health is a widely practiced custom. The vision of Atina Foods is to produce and share holistic food based on traditional knowledge systems using local produce when available, following the sacred wisdom of the ancients; that food is medicine and medicine is food.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Sue Bette, owner of Bluebird Barbecue in Burlington, Vermont. Sue is a James Beard Award-nominee and former educator who uses her restaurants to build a connection between food, health, and mental well-being. She is a member of the Leadership group of the Independent Restaurant Coalition, and the recent co-founder of Vermont Independent Restaurants, an emerging coalition to preserve and advance the VT restaurant industry faced with challenges from the COVID-19 pandemic.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Andre Springer, Founder of Shaquanda Will Feed You. Andre was born in the Bedford Stuyvesant neighborhood of Brooklyn, NY, and is of Barbadian descent. Andre began performing in the streets and bars of NYC at the age of 20, with much of his art being the creation of his drag alter ego, Shaquanda Coca Mulatta. The body of Andre's work has been in performance, sculpture, and film. While manifesting his creative side he also spent 18 years in the restaurant industry as a waiter, bartender, manager, and maitre d'. Shaquanda’s Hot Pepper Sauce was created at Bushwig in 2014, a drag festival that happens every year in NYC. Shaquanda’s Hot Pepper Sauce can be found in specialty shops across the United States and most recently in whole foods at all the North East region locations. The brand was featured in popular food publications like Bon Appetite, Edible, Serious Eats, Delish, Buzz Feed, NY Times Gift Guide, and was a favorite in season 9 and 13 of the popular hit youtube series “Hot Ones”.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Nicole Januarie is a Director/Producer of Vallery's new series, Vallery Bakes Your Questions, on Food Network. Nicole partners with brands and individuals to assess how to creatively communicate their message through strong and impactful content. After more than a decade of ideating, strategizing, producing, and directing videos for multi-million dollar brands and start-ups, Nicole has learned what truly drives conversations and moves individuals to an emotional connection. It's not mastering the new flavor of the week; it's how well you connect with the beating-hearts of people you're trying to help and inspire, and how effectively you communicate your understanding of their needs back to them.The former Managing Partner and co-founder of 19th & Park Inc., and 2019 Adweek Creative 100 honoree, recently focused her attention on launching her own production company, Januarie 1st Inc. It's a full-service creative development and production company whose work includes commercials, television shows, branded content, and more. She's been featured in WWD, Forbes, ESSENCE, and appeared on the grand jury for the New York Festivals Advertising Awards and Adweek's Experiential Awards.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Manal Kahi, co-founder and CEO of Eat Offbeat, a refugee-driven food company that delivers authentic eats & treats made by refugees who now call New York City home. Manal moved to NYC to pursue a career in environmental affairs, but the Hummus she found in grocery stores led her on a different journey. She founded Eat Offbeat to help New Yorkers discover authentic cuisines from around the world all the while creating quality jobs for talented refugees.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Deb Perelman, author of the legendary blog Smitten Kitchen. Deb is a self-taught home cook, photographer, and the creator of smittenkitchen.com, as well as the author of the New York Times bestselling cookbooks "The Smitten Kitchen Cookbook" and "Smitten Kitchen Every Day." Deb lives in New York City with her husband and their two children.Photo Courtesy of Christine Han.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Heather Marold Thomason, butcher and owner of Primal Supply Meats. Primal Supply is a Philly-based butchery committed to whole animal practices and changing the local food system. Heather went from dance to graphic design to butchery, training in pasture-based livestock farming and whole animal butchery. In 2016, she founded Primal Supply Meats, a modern butchery and grocery.Photo Courtesy of Jillian Guyette.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with David Benzaquen, one of the world’s leading experts in the plant-based food industry and the founder of Mission: Plant, a holding company advancing the plant-based sector with strategic investments and consulting services. Prior to founding Mission: Plant, David spent nearly a decade leading a corporate strategy consulting firm for plant-based consumer products and founded one of the first plant-based seafood companies. He and his companies have been profiled in The New York Times, USA Today, Los Angeles Times, Fast Company, Wired, Inc, CNN, and more.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Paige Lipari, local hero and owner/cook of Archestratus Books + Foods in Greenpoint, Brooklyn. Lipari is a Sicilian-American poet, music maker, cartoonist, and cook. Her collection of poems, music, and illustrations, Family of Many Enzos, was published by Augury Books in 2012. She was previously an editor at A Public Space. She worked in many of NYC’s finest bookstores (McNally Jackson, Idlewild, and Housing Works Bookstore to name a few) before opening her own. Lipari is the owner/cook of Archestratus Books + Foods, a food-interest bookshop, Sicilian cafe/grocery, community space, and collaborative durational art project in Greenpoint, Brooklyn. She currently lives a few blocks from the shop with her cat Olafi Lorenzo and zooms regularly with her 99 year old Nonna, Oliva.Photo Courtesy of Paige Lipari.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with legendary food writer Mark Bittman to discuss his brand new book Animal, Vegetable, Junk, a history of food and humanity. Mark has been a leading voice in global food culture and policy for more than three decades. Born in New York City in 1950, Bittman began writing professionally in 1978. After five years as a general assignment reporter, he turned all of his attention to food. His first cookbook, Fish: The Complete Guide to Buying and Cooking, was published in 1994 and remains in print; since then he has written or co-written thirty others, including the How to Cook Everything series. He has received six James Beard Awards, four IACP Awards, and numerous other honors. Mark is also the editor-in-chief of The Mark Bittman Project, a newsletter and website focusing on all aspects of food - from political to delicious.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Claire Schlemme and Caroline Cotto, Cofounders of Renewal Mill. Committed to finding solutions at the intersection of food, sustainability, and accessible nutrition, Renewal Mill is an award-winning startup creating a new circular economy of food by upcycling the byproducts of food manufacturing into premium ingredients & plant-based products. Their signature product is okara flour, made from the byproducts of tofu and soy milk manufacturing.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with chef and entrepreneur Kiki Aranita. Kiki is co-chef and owner of Poi Dog, a Hawaiian restaurant and catering company that closed its Rittenhouse, Philadelphia location in July 2020. For years, her goals involved celebrating the underrepresented cuisines of multicultural origins as well as seeking to minimize food waste. She recently launched a line of bottled Poi Dog sauces inspired by Hawaiian cuisine and favorite dishes from her restaurant. She is also a writer who has contributed food writing and narratives to many publications and has served on the charitable events boards of No Kid Hungry Philadelphia, C-CAP Philadelphia, Feastival, and Vetri Community Partnership’s Eat to Empower. A former classicist who specialized in the reception of classical epic poetry, she is the current chair of the Hahn Scholarship Committee, which sends students to the American School of Classical Studies at Athens and the American Academy in Rome.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join cohosts Vallery and Ethan for a conversation with Kate Sullivan. Kate is a four-time Emmy Award-winning journalist and creator/host of To Dine For on PBS. The show tells the story of creators and dreamers who have reached success through ingenuity and innovation. Their favorite restaurants become the backdrop for a passionate and fascinating conversation about life, success, and what it takes to pursue and achieve the American dream. Previously, Kate spent five years as the evening news anchor for CBS Chicago and the morning news anchor for CBS New York.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Anjali Bhargava, founder and CEO of Drink Resilience turmeric elixirs. A former portrait photographer, Anjali decided to launch her own turmeric power, sourcing fresh turmeric and dehydrating it with other fresh ingredients, and Resilience was born in 2015.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Yorm Ackuaku, the founder of esSense 13. A platform dedicated to raising the profile of African food globally, esSense 13 has hosted events including the African continent's first food hackathon, food business pitch competitions and dining experiences in Accra, New York City, Washington D.C. and London. A former CPA, Yorm graduated from Marquette University and holds an MBA degree from Northwestern University's Kellogg School of Management. In 2018, Yorm launched and is host of 'Item 13: An African Food Podcast', an audio production that celebrates the stories of African food entrepreneurs around the world. After 2 years of self-production, Item 13 is now part of Heritage Radio Network, America’s premier food radio station. She was also recently featured in Food & Wine, for her work in promoting African cuisines on a global stage.  Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Zoe Adjonyoh, chef, author and food justice activist from London. Zoe is the founder of Zoe's Ghana Kitchen, the UK's first contemporary West African dining concept (2010) and has a cookbook by the same name published by Mitchel & Beazley (2017). Zoe is also the co-founder and the Creative Director of Black Book (blackbook-global.com) a platform for delivering true representation and diversity across the food industry and lives between New York and London. Zoe drinks a lot of tea and loves really great quality 'junk' food. Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Sebastian & Guillermo, the duo behind acclaimed food photography studio SOGA Design Collective. SOGA Design Collective is a multidisciplinary design studio in Brooklyn, New York. The studio was conceived in Miami, Florida in 2008. SOGA makes music for your eyes. Their studio combines purposeful eclecticism and nuanced design to create colorfully charged compositions utilizing all disciplines. A Miamian at heart, Guillermo is a detail-oriented obsessive who seeks to inject color into everything he touches. Originally from Nicaragua, Sebastian was formally trained in architecture before stepping behind the lens. He believes design from scale to rhythm to function, is universal and can be applied to everything he generates (even chaos has order). Their client list includes Baldor Specialty Foods, Jet.com (now Walmart.com), Burlap + Barrel, Ark Foods, Dig Inn, Fellow Barber and Murray’s Cheese among many others. Image Courtesy of SOGA Design CollectiveHeritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast. 

Join us for a conversation with Barkha Cardoz, wife of the late Chef Floyd Cardoz and architect of the new line of Floyd Cardoz Legacy Masalas in partnership with Ethan's spice company Burlap & Barrel. Barkha received her culinary training at The Institute of Hotel management in Mumbai, India and worked in the Development department at St. Peter’s Preparatory School in Jersey City, NJ. With her husband, she managed their Bombay Bread Bar in New York City from 2016 to 2019 and oversaw fundraising events for The Young Scientist Foundation, founded in 2011 with Floyd’s $110,000 Top Chef Masters win. Barkha is currently the Managing Member of Cardoz Legacy LLC, where she actively executes ongoing legacy projects including the FC + B&B Collaboration Masala spice line.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.  

Join us for a converstaion with An Dao and Peter Wei, spouses and cofounders of Pantry by Nature and Tiger Sate. They both have a medical research background, but when work was halted during the pandemic, they decided to use this unexpected free time to launch Tiger Saté, a Vietnamese-style lemongrass chili sauce for health-conscious foodies. An grew up in Vietnam and learned cooking from my grandmother, from starting the wood stove to helping cook the family dinner. In Vietnam, everyday food is made with fresh, seasonal ingredients. But when I came to America, I found that all too often, food was made with preservatives, MSG, and an eye to the bottom line. Unless you visit Vietnam or know a Vietnamese grandma, real Vietnamese food is hard to find. That’s why she created Tiger Saté. I wanted an authentic Vietnamese hot sauce that was made from fresh ingredients, with no preservatives or shortcuts.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join Vallery and Ethan for a conversation with John deBary, co-founder and board president of the Restaurant Workers Community Foundation, a nonprofit focused on improving the quality of life of hospitality employees. He got his start in the hospitality industry bartending in 2008 at PDT, the world-famous and James Beard Award-winning New York speakeasy. He joined the acclaimed Momofuku restaurant group a year later, where he was the group’s bar director until 2018. John is now the CEO and founder of Proteau, a non-alcoholic botanical drinks company. He lives in New York City with his husband and cat.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Kristen Miglore, Founding Editor of the website Food52. Kristen abandoned a career in economics in 2007 to work in food media, tackling a master's degree in food studies from New York University and a culinary degree from the Institute of Culinary Education along the way. She is the author of the award winning cookbooks Genius Recipes and Genius Desserts.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Tiffany Langston! Tiffany is a storyteller, content creator, and digital strategist with over a decade of experience at the intersection of the nonprofit and philanthropic sectors. She is on the board of Restaurant Workers’ Community Foundation and volunteers with the Human Rights Watch Film Festival, Rescuing Leftover Cuisine, and Meals on Wheels. She’s also a James Beard-nominated food writer, and in her spare time, she plays poker and figure skates.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Sylvie Charles and Liselle Pires, founders of Just Date Syrup. Sylvie is a medical doctor who, after experimenting with low-sugar achaars and chutneys, turned the dates into a syrup, and realized she had struck on something powerful and decide to build a company around it. Liselle started her career in tech, and while at Microsoft, realized that she wanted to make a bigger impact on health - to shift how the masses thought about and consumed food every day.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by  Simplecast.

Join us for a conversation with Kim and Vanessa Pham, sisters and co-founders of Omsom, a new brand of Asian pantry staples. As first-generation Vietnamese-Americans and the daughters of refugees, Vanessa and Kim are reclaiming the cultural integrity of Asian cuisines too often diluted on grocery shelves in the ‘ethnic’ aisles and increasingly inaccessible in everyday life. The New York-based Pham sisters have tapped the talents of estimable, iconic chefs to exclusively collaborate on each starters’ formulations and recipes; beginning with a Southeast Asian line of three dishes from Vietnam, Thailand, and The Philippines. Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join cohost Vallery and Ethan for a conversation with Simone Cormier, National Spice Coordinator for Allegro Coffee, a subsidiary of Whole Foods Market. Simone is a chef, writer, avid traveler and Whole Food's resident "spiceommelier"Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join Vallery and Ethan for a conversation with husband-and-wife pastry chef duo Miro & Shilpa Uskokovic. They met as students at The Culinary Institute of America, and when NYC restaurants closed because of COVID-19 restrictions, they launched Extra Helpings, a community micro kitchen from their home in Queens. We'll talk about the state of NYC's restaurant scene, entrepreneurship and pivoting during during a pandemic.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by  Simplecast.

Join Vallery and Ethan for a conversation with Loren Cardeli, Founder and President of A Growing Culture, an organization that promotes ecological agriculture across the globe. Loren believes the key to fixing our food system lies in giving farmers a prominent seat at the table–a seat that is currently threatened by the industrialization of agriculture. Through his work at AGC, Loren promotes farmer-led research, innovation, and knowledge sharing, helping farmers throughout the world create sustainable, self-driving futures. AGC is now working to expand the impact of this process of documentation and information exchange by creating the Library for Food Sovereignty (LFS)–an online platform for agrarian intellectual exchange that seeks to collectivize innovation and democratize farmer-led research. AGC’s goal is to create a living repository for and by farmers who will use their collective knowledge to reinvent our food systems, facilitating virtual connections to previously unreachable peers across the globe.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join  Ethan for a conversation with Auria Abraham, founder of Auria's Malaysian Kitchen. Auria was born and raised in the small town of Seremban, Malaysia where she grew up surrounded by multi-ethnic culinary inspiration and cuisine, a cornerstone of Malaysian culture. In the 22 years that she has been in the US, alongside an impressive career in music production for TV commercials. In 2013, Auria began working towards making authentic Malaysian food available to the American public. She launched Auria's Malaysian Kitchen with one product: Hot Chili Sambal, a condiment made with fresh red chilies that accompanies many Malaysian meals and amplifies all types of cuisine. Since, her product line has grown to include Lime Leaf Sambal, Pandan Kaya, and Salted Caramel Kaya and has been praised by the New York Times, Wall Street Journal, Food & Wine, Bon Appétit, Brooklyn Magazine and Gothamist among others. Auria’s Malaysian Kitchen is also recognized as a Fancy Food Fellow, Martha Stewart American Made semi finalist and is a recipient of two SOFI (specialty outstanding food innovation) awards.Heritage Radio Network is a listener supported nonprofit podcast network, support Why Food? by becoming a member! Why Food? is Powered by Simplecast. 

Join cohosts Vallery and Ethan for a catch-up with former Why Food? cohost Jenny Dorsey. Jenny is a professional chef, author and speaker specializing in multi-platform storytelling fusing food with social good. She leads a nonprofit community organization named Studio ATAO and runs her own culinary consulting business. Jenny is a former management consultant and Columbia MBA who decided to completely pivot her career and pursue the world of food; she worked at various Michelin-starred restaurants in NYC and SF as well as corporate food R&D before finding her voice in food as a form of social activism.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Why Food? on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Why Food? is powered by  Simplecast.

Join co-hosts Vallery and Ethan for a very special conversation with Brooklyn Borough President Eric Adams. Born and raised in Brownsville, Borough President Adams was drawn to a career in public service from an early age and had a 22-year career in the NYPD, rising to the rank of Captain. While in the NYPD, Adams was a leader of his fellow Black police officers and an outspoken critic of police violence. In 2016, while serving his first term as Brooklyn Borough President, Adams was diagnosed with Type 2 Diabetes, having lost vision in one eye and experienced significant nerve damage. Against the advice of his doctors, he decided to use a plant-based diet to treat his diabetes and was able to reverse the diagnosis in just a few months. Since then, Adams has been a vocal advocate of plant-based eating and food-as-medicine, and has implemented healthy eating programs across the borough.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Why Food? on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Why Food? is powered by Simplecast.

Join Vallery & Ethan for a conversation with Auzerais Bellamy, pastry chef and founder of Blondery. Auzerais is classically trained pastry chef, the former pastry sous-chef at Thomas Keller's Bouchon Bakery. She trained at Per Se and Daniel in New York and The French Laundry in Napa Valley before launching Blondery, her seasonal blondie collection. Blondery is a nod to her experience in fine-dining and her modest beginnings as a home baker.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Why Food? on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Why Food is powered by Simplecast.

Join cohosts Vallery and Ethan for a conversation with Jennifer Crawford. Jennifer has been cooking non-stop their whole life, especially since getting sober in early 2018 and subsequently winning MasterChef Canada in 2019. They're a desk jockey turned food writer, chef, aspiring pro wrestler, and moon mist ice cream enthusiast. In their My Queer Kitchen online show and column with Xtra Magazine, they focus on the intersections of food, feelings, identity and courage.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Why Food? on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Photo Courtesy of Phototype.Why Food? is powered by  Simplecast.

Join cohosts Vallery and Ethan for a conversation with Adrian Miller, aka The Soul Food Scholar. He's a recovering lawyer and former special advisor to President Bill Clinton, who changed careers to pursue his interests in African heritage food (especially soul food), barbecue, the intersection of faith and food, and presidential foodways. He is the James Beard Award-winning author of Soul Food  and The President's Kitchen Cabinet.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Why Food? on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Why Food? is powered by Simplecast.

Join cohosts Ethan & Vallery for a conversation with Gaïana Joseph and Allegra Massaro, co-founders of Fuel the People, an organization in NYC and DC guided by the belief that food is the fuel for the revolution. They work to provide nourishment to protestors on the front lines, support local Black and POC-owned restaurants and businesses, and donate to local organizations who work tirelessly to support Black liberation. Allegra is a Philadelphia native currently living in Washington, DC. She’s a Bryn Mawr College alumna with a degree in Urban Planning & Development. A recovering financier, she now works in business ethics and conflicts management at an international law firm and is in the midst of the JD/MBA application process. Her quote to live by is, “Radical simply means ‘grasping things at the root.'" She is passionate about building community and ensuring that in the fight for justice and liberation, we never forget that joy is also a form of resistance. Gaïana Joseph is a New York native with her roots (and heart) in Haïti. She’s a Smith College alumna with a degree in Africana and French Studies. Somehow, that has brought her two very different careers in Business Process at Penguin Random House and now Project Management at a financial tech company.  In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Why Food? on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Why Food? is powered by Simplecast. 

Join cohosts Vallery and Ethan for a conversation with Jesse Szewczyk, food writer and author of the cookbook Tasty Pride! We'll discuss his career in food media, his thoughts on the ongoing shifts in the industry and the complicated history of Queer advocacy and allyship in the larger struggle for equality.Image courtesy of Taylor MillerIn March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Why Food? on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.  Why Food? is powered by Simplecast. 

Join cohosts Vallery and Ethan for a conversation with Rochelle Oliver, founder and editor of IslandAndSpice.com, an online magazine about food, culture and the Caribbean.HRN will be donating 10% of our membership drive proceeds from now until June 15 to the Philando Castile Relief Foundation. Visit heritageradionetwork.org/donate to make your gift.Why Food? is powered by Simplecast.

In the days after George Floyd’s death, cohosts Vallery and Ethan sit down for a conversation about the Black Lives Matter movement, the role of food businesses in making change, and opportunities for anti-racist education and accountability. As black squares cover our social media feeds and corporations release statements virtue signaling their alignment with activists, Vallery and Ethan ruminate on what meaningful change should look like and what trends are falling short. They discuss the importance of protest, the value in self-reflection, and why food businesses and media organizations hold a unique responsibility to be equitable and inclusive.Why Food?  is powered by Simplecast.

Join Vallery and Ethan for a conversation with Stephen Satterfield, cofounder of Whetstone Magazine. A self-proclaimed "origin forager, Stephen is a food writer, multimedia producer, podcast host (Point of Origin on iHeartRadio), and a sommelier in recovery.Why Food  is powered by Simplecast.

Join co-hosts Vallery and Ethan for a conversation with Zaid and Haifa Kurdieh, owners of Norwich Meadows Farms. We'll discuss the long road to starting their farm, how they've grown (literally and figuratively) a market for rare and special vegetables, and how they've pivoted since COVID-19 shut down NY's restaurant industry.Why Food?  is powered by Simplecast.

Join Vallery & Ethan for a conversation with Steve Sando, founder of Rancho Gordo. Steve's career has spanned radio, writing and restaurants before he found his way to launching Rancho Gordo. His business has a cult following and changed the way that Americans think about beans.Image courtesy of Steve Sando.Why Food  is powered by Simplecast.

Join Ethan & Vallery for a conversation with Simran Bindra, co-founder of Kokoa Kamili. Kokoa Kamili, based in Tanzania, is one of the world's best cacao companies, emphasising ethical sourcing and exceptional beans. They supply many of the US' most highly regarded chocolate makers, including Dandelion and Raaka.Why Food  is powered by Simplecast.  

Join co-hosts Ethan and Vallery for a conversation with Laurie Woolever, food writer and editor. For nearly a decade, Laurie was the right-hand to author, TV host and producer Anthony Bourdain, with whom she co-authored the cookbook Appetites. She co-hosts a podcast, Carbface for Radio, with Chris Thornton, will publish World Travel: An Irreverent Guide, a book co-authored with Bourdain, in fall 2020, and is currently at work on an oral biography of his life.Why Food  is powered by Simplecast.  

Join co-hosts Vallery and Ethan for a conversation with the baker Bryan Ford (recorded pre-coronavirus, but so relevant today!) Bryan shares his story of leaving accounting to become a baker, incorporating his roots and family background into his breads, and some of the challenges of becoming a professional baker.Why Food? is powered by Simplecast.

Alexander Smalls is a James Beard Award winning chef, author, and raconteur, and the visionary co-owner of renowned restaurants Minton’s and The Cecil, which was named “Best New Restaurant in America” by Esquire in 2014. His new book,"Meals, Music and Muses: Recipes From My African American Kitchen" was published in February 2020 from Flatiron Books. Smalls is also a world-renowned opera singer and the winner of both a Grammy Award and a Tony Award for the cast recording of Porgy and Bess, by George Gershwin, with the Houston Grand Opera.Why Food  is powered by Simplecast.

Join cohosts Vallery and Ethan for a conversation with Ori Zohar and...Ethan Frisch! Cofounders and Co-CEOs of Burlap & Barrel, the country's first and only comprehensive single origin spice company. Ori's career has taken him from advertising, to founding a Silicon Valley mortgage startup, to Burlap & Barrel, and Ethan's career path has gone from restaurant kitchens to the mountains of Afghanistan. We'll talk about how they launched Burlap & Barrel, their unique sourcing model and the challenges of building a food business in the face of the coronavirus pandemic.Image courtesy of Burlap & BarrelWhy Food?  is powered by Simplecast.  

Join co-host Ethan for a conversation with Jose Alvarez, founder of treestar*. Jose is a native New Yorker and entrepreneur who has always been excited by social psychology and consumer behavior. Has worked in law, wine importing, and most recently started treestar*, a feel-good, experience driven soap and candle company with a mission to spread love, not germs. Why Food? is powered by Simplecast.

Join cohosts Vallery and Ethan for a conversation with activist, model and chef DeVonn Francis. DeVonn is a queer, first-generation Jamaican-American artist with a background in design and performance studies. He founded Yardy in fall 2017 as a way to investigate his own role in Caribbean culture and to encourage others to seek joy and celebration in their own identities. Since then, Yardy has gone on to create brand campaigns, develop activations, and redefine and reaffirm the importance of food and culture. Learn about how DeVonn has blended his wide range of experiences to build a company that engages on important issues through both food and design.Why Food  is powered by Simplecast.

Join co-hosts Vallery and Ethan for a conversation with Priyanka Naik. Born and raised as a first generation Indian-American in Staten Island, she is a self-taught cook who entered and won the top prize on Food Network's Cooks vs Cons. Priyanka has been featured in GQ, works with several food brands and contributes to the largest digital food publishers including The FeedFeed and Tastemade.Why Food  is powered by Simplecast.

Join cohosts Vallery and Ethan for a conversation with Ben Simon, Founder & CEO of Ben to Table, a food subscription service. After a career in political campaigns with Greenpeace, Amnesty International and Unicef, Ben launched an online food subscription company for avid home cooks. Listen in on his career story and how he's combined his interests in politics, environmental sustainability and food!Why Food is powered by Simplecast.  

Join Vallery and Ethan for a conversation with Sufia Hossain, Founder & CEO of Silly Chilly Hot Sauce. Sufia left a successful career as a fashion industry executive after realizing the damaging impact of clothing manufacturing on the environment and communities around factories. She started making hot sauce in her home kitchen to share with her coworkers, and Silly Chilly Hot Sauce was born. She sources peppers from local NJ farmers to make unique, delicious hot sauces that are good for farmers and customers.Why Food is powered by Simplecast. 

Join cohosts Vallery and Ethan for a fascinating conversation with Rahim Diallo, co-founder of Ginjan Brothers, a line of ginger juice and a new cafe in east Harlem. His career path has taken him from materials sciences to bartending to launching is current company with his brother.Why Food? is powered by Simplecast.

Shannon Roddy is an Amazon expert, specializing in helping food business launch and scale on the Amazon marketplace. Join cohosts Vallery and Ethan for an enlightening conversation about how food entrepreneurs can use the reach and popularity that Amazon provides to build their businesses. Why Food is powered by Simplecast.

This episode was pre-recorded. Vallery Lomas sat down with Alex Berkley, Frieda Caplan's granddaughter and Head of Sales for Frieda's Produce. Frieda's Produce is a unicorn of sorts-- a business started by Frieda Caplan when she introduced the "Chinese Gooseberry" (which she later renamed the "kiwifruit") to the United States produce market in 1962. During the beginning of Alex's career, she faced the decision that so many children and grandchildren of small businesses face: "Do I go into the family business, or do I do something else?"Alex grew up around produce--attending trade shows and doing just about everything to help her mom run the business. In this episode, she shares how she used her college experience and internships with other companies in her decision to remain in the food business and carry the torch that her grandmother started nearly 6 decades before.Frieda Caplan, founder of Frieda's Specialty Produce, passed away on January 18, 2020 at age 96.Image courtesy of Alex BerkleyWhy Food? is powered by Simplecast. 

Welcome back! Vallery and Ethan speak with David Mawhinney, chef and founder of Franklin + Emily, a children's furniture company. Unlike most of our guests, David has pivoted away from the food industry while using the skills he developed in Michelin-starred kitchens.Why Food? is powered by Simplecast.

Join cohost Ethan for a conversation with Chef Woldy Reyes, founder of catering company Woldy Kusina. Woldy came to New York City for a career in fashion, starting in the editorial departments of Nylon and Elle and later working for designer Phillip Lim. Join us for a conversation about his career path through fashion to food, and how he expresses identity through his food.The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate  today to become a crucial part of the HRN community.Why Food is powered by Simplecast. 

Join cohosts Vallery and Ethan for a conversation with Chef Hannah Wong of Van Da, a modern Vietnamese restaurant in NYC's East Village. Before beginning her culinary career, Hannah was a Fulbright scholar and editorial assistant at Harvard University Press. After switching gears and returning to school to pursue a culinary degree at Johnson & Wales, she worked at Daniel Boulud’s dB bistro Moderne and Gramercy Tavern before being tapped to help run the kitchen at Battersby. She has also appeared on Food Network’s Chopped and Beat Bobby Flay. Since 2017 she has been the Executive Chef of Real Food Catering. In March, she and owner Yen Ngo opened Van Đa, a modern Vietnamese restaurant in the East Village. It received one star from Pete Wells in the NYT and was recognized as a Bib Gourmand by the Michelin Guide.The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate  today to become a crucial part of the HRN community.Why Food? is powered by Simplecast.  

Join cohost Vallery for a conversation with Janet McCracken and Joseph Hernandez. We discuss how to balance our time and energy as freelancers, while still working on larger projects that are important to us. Over the past 20 years, Janet McCracken has served as an editor, recipe developer, and recipe tester at a variety of publications, including the Los Angeles Times, Bon Appetit, and Rachael Ray Every Day. She believes in the zen of pie-making, that ice cream is the perfect food, and that sharing a meal with family and friends is the finest way to spend any part of the day.  She splits her time between NYC and Connecticut. Joseph Hernandez is an award-winning freelance editor and writer. He previously served as the deputy editor of food and dining at the Chicago Tribune, senior travel editor at Thrillist, and most recently as senior editor at SevenFifty Daily, overseeing coverage of the wine and spirits industries. A proud Chicagoan, he resides in Brooklyn home with his husband and hedgehog.Why Food? is powered by Simplecast.  

Join cohosts Vallery & Ethan for a conversation with Benjamina Ebuehi, Quarterfinalist of the Great British Baking Show and author of the new cookbook The New Way to Cake. We discuss Benjamina's previous career in education, her competition on the Great British Baking Show and her more recent work, both on the book and with the social enterprise Luminary Bakery.Why Food? is powered by Simplecast.  

Join cohosts Vallery & Ethan for a conversation with Denise Woodard, founder of Partake Foods. Denise had a career with huge corporate food companies but when her young daughter developed serious food allergies, she decided to launch her own allergen-free line of cookies. Tune in to hear Denise's story, and how she wound up with Jay Z as an investor in her company!Why Food? is powered by Simplecast.  

Join co-hosts Vallery and Ethan for a conversation about alternative paths to food media. Our guests this week are Majed Ali: law school graduate, amateur baker and winner of the 2018 Saveur Blog of the Year, and Rachel Gurjar: former marketer and Test Kitchen Manager at thefeedfeed. We'll talk about their career paths, translating recipes across cultures and cuisines, and the role of new media in teaching people to cook.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Why Food?  is powered by Simplecast.  

Join cohosts Vallery and Ethan for a conversation with Klancy Miller and Rochelle Oliver. Klancy is a pastry chef and cookbook author, and her book is Cooking Solo: The Fun of Cooking For Yourself. Rochelle is a journalist and the editor of IslandandSpice.com, an online magazine covering Carribbean cuisine. They'll share the stories of their careers in (and out) of food media and discuss the state of food writing today!Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Why Food? is powered by Simplecast. 

Join co-host Vallery Lomas for a special conversation with Aaron Hutcherson, a writer, editor, and recipe developer based in New York City. He obtained a master's degree in finance and worked on Wall Street when he decided to take the leap and start an evening and weekends culinary program at the French Culinary Institute. He now works for Robert Parker Wine Advocate and MICHELIN Guide US producing digital content and helping manage social media for both publications, maintains a recipe blog, The Hungry Hutch, Saveur Blog Awards 2019 nominee, and contributes to a variety of other publications on a freelance basis. Previous employers include Tasting Table, Food Network, Food Arts, and more.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Photo courtesy of Aaron Hutcherson.Why Food? is powered by Simplecast.  

Join co-host Vallery Lomas for a special conversation with former attorneys, Nisha Vora & Jessie Sheehan, as we celebrate our 100th episode! These three women all turned in their pant suits and legal pads to focus full time on food writing, Instagram and publishing cookbooks.Nisha Vora is a cookbook author, food blogger, and food photographer. After graduating from Harvard Law School and working as a lawyer for four years, she launched a career in her dream world of food by creating RainbowPlantLife, a popular vegan Instagram account, blog, and YouTube channel. Nisha is a Californian at heart but has lived in New York City for the last seven years, where she resides with her partner in Park Slope, Brooklyn.Jessie Sheehan is a cookbook author, food writer, recipe developer, and baker. She is the author of The Vintage Baker (one of the Washington Post’s best cookbooks of 2018) and the co-author of Icebox Cakes (both published by ChronicleBooks). She has contributed recipes/and or written for Rachael Ray Everyday, the Washington Post, Better Homes & Garden,Yankee Magazine (October 2020), Epicurious, Food52, FineCooking, TASTE, Chowhound, Yummly, and Spruce, among others. She blogs atjessiesheehanbakes.com and can be found on Instagram at @jessiesheehanbakes. She likes layer cakes with lots of frosting and cookies that are thick and chewy. Oh, and she has a soft spot for chocolate pudding. She lives in RedHook, Brooklyn, with her husband and two boys, not far from her beloved Baked, the bakery where she got her start.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Photos Courtesy of Jessie Sheehan and Nisha VoraWhy Food? is powered by Simplecast.

Join cohost Vallery for a conversation with Kanchan Koya. Kanchan has a doctorate in Molecular Biology from Harvard Medical School and training from the Institute of Integrative Nutrition. While studying DNA repair as a PhD student, Kanchan’s lab began studying the cancer-fighting powers of curcumin, the active compound in the ancient spice, turmeric. This sparked Kanchan’s interest in the science-backed health benefits of spices, which she had grown up enjoying on a daily basis in India. Upon becoming a mother, she founded Spice Spice Baby, a platform dedicated to shedding light on the healing potential of spices, demystifying them for a global audience, and inspiring their use in food for the whole family. Kanchan’s recipes are original, eclectic, nutritious, and packed with spice. She is part of the Creators Program at Buzzfeed Tasty creating recipes and digital content for a global audience of millions. Kanchan recently launched the Momlightpodcast and platform helping mothers feel their best using cutting-edge science based food and life style changes.Why Food? is powered by Simplecast.  

Join cohost Ethan Frisch for a conversation with Monica Lozano and Daniel Reza. They're partners and the cofounders of La Rifa Chocolateria in Mexico City, working with Mexican cacao farmers to reclaim their country's ancient traditions of eating and drinking pure chocolate. Hear their stories of starting and building the company, building relationships with cacao farmers in southern Mexico and changing the way that modern Mexican citizens engage with their past. Why Food?  is powered by Simplecast.

Claire Matern grew up with a chef for a father, building culinary skills and learning to cook by instinct rather than rote. Join cohosts Vallery and Ethan for a conversation with Claire, educator and Instagram personality dedicated to teaching people to cook without recipes. Why Food? is powered by Simplecast.  

Michael Pollack is the cofounder of the iconic coffee company Brooklyn Roasting Co. After a career as a host and producer of a children's radio show for the New York City Board of Education, he decided to rasie his kids as a stay at home dad. He started roasting green coffee beans in his kitchen as a hobby (which didn't always go well) and decided to apply for an internship with the brand new Brooklyn Roasting Company. He quickly proved himself and became a cofounder of the company, which he has grown into an internationally-recognized brand in less than 10 years. Join host Ethan for a converstaion about coffee and making radical career changes later in life. Why Food? is powered by Simplecast.

Join host Ethan for a conversation with Paul Nasrani, accountant-turned-ice cream maker and founder of Adirondack Creamery. Paul got his start making ice cream in the bathtub of his NYC apartment before quitting his accounting job, moving to Lake George and partnering with a dairy farmer to launch his company. Why Food? is powered by Simplecast.

Join hosts Vallery and Ethan for a conversation with culinary entrepeneur and TV personality Chadwick Boyd. For over 20 years, he's made it his mission to change the world for good through food, which he's done through a cookbook, work with major food brands and regular TV and print media appearances. Don't miss this interview, kicking off our fall season! Why Food? is powered by Simplecast.

Please join hosts Vallery and Ethan for a conversation with Naomi Mobed, founder of Le Bon Magot. Naomi grew up in Pakistan and Iran, and even while pursuing a career in banking, never stopped dreaming about the flavors of her childhood. She swtiched careers to launch Le Bon Magot, a line of sauces, jams and chutneys using fresh produce cooked with the spices of the Middle East and South Asia. Join us for a fascinating conversation about her life traveling the world and her experience of launching and building a highly acclaimed company. Why Food? is powered by Simplecast.

Join cohost Ethan and guest Dan Giusti to hear his fascinating story, going from Head Chef at Noma to the founder of Brigaid, transforming school food. They'll discuss Dan's career path, what it's like to run the kitchen of the best restaurant in the world, and how he decided to change careers to cook school lunches. Why Food? is powered by Simplecast.

Join cohosts Ethan Frisch and Vallery Lomas for a conversation with Anna Francese Gass, author of the recently released cookbook Heirloom Kitchen. After a stint in corporate sales, she traded the boardroom for the test kitchen, and has since worked for Whole Foods, Mad Hungry, and Martha Stewart Living Ominmedia. Currently, she is a regular contributing editor at Food52 and contributing writer for msn.com. In her new book, Heirloom Kitchen, Anna shares the stories and recipes of 45 strong, exceptional women who immigrated to the United States, and whose family recipes helped shaped the landscape of American food. Organized by region, readers will enjoy Magda's meltingly delicious Pork Adobo from the Philippines; soak in the warmth of Shari's Fesenjoon, an Iranian walnut and pomegranate stew; learn to deftly seal pleat-perfect Northern Chinese dumplings with Tina; and yes, sink their teeth into Anna's mother's perfectly seasoned Calabrian Meatballs from Southern Italy. Along with these recipes are stories: recollections of a journey to America, of hardship and happiness, and of many nights by the stove using food as a comfort and a respite in a new land, a culinary tether to their cultural identities.She lives in Connecticut with her husband and three children. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Why Food? is powered by Simplecast.

Join cohosts Vallery and Ethan for a conversation with Flip Biddelman, Partner and General Manager at Gertie, a nostalgic Brooklyn restuarant. Born and raised in NYC, Flip spent his childhood singing the praises of institutions like Grays Papaya and H&H bagels to all of his out of town friends. Flip has worked in several different fields throughout his career including work for two non-profits in South Africa and Brooklyn, teaching, and advertising. Alongside current Gertie partner, Will Edwards, he co-founded Pestle & Mortar, a catering business and market stall at Smorgasburg. Through Will, Flip met Nate Adler and began working as a server and later Assistant General Manager at Huertas. While at Huertas, Flip worked with Nate and Will on conception and buildout of Gertie. He is currently the General Manager and a Partner at Gertie. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Why Food? is powered by Simplecast.

Beth Linksey has had a long career in and out of food. She's worked as a photographer's assistant, an apparel buyer for Sears Roebuck, and a corporate caterer, but is best known for her jam company, Beth's Farm Kitchen, which she ran for 36 years. She was an early member of the Union Square Greenmarket and is a board member of the Fulton Stall Market. Join co-hosts Ethan & Vallery for a conversation with Beth about her decades of work to improve local food and local food systems around New York City. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Why Food? is powered by Simplecast.

"A native of Singapore, Nona Lim is a former competetive fencer representing Singapore in international competitions. After working for over eight years in management and software consulting, she moved to the San Francisco Bay Area and started the first of a series of entrepreneurial food businesses. She launched an online meal delivery business, before it was trendy, as well as a food-based detox program. She launched her Nona Lim brand in 2014, focusing on clean-label fresh Asian products, including bone broths, soups, ramen, and rice noodles." It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Why Food? is powered by Simplecast.

In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years before starting her own business, Angkor Cambodian Food and publishing her memoir, “Short Hair Detention”. She now lives in San Francisco Bay Area with her husband Kent Laux. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Why Food? is powered by Simplecast.

Join Ethan & guest host Vallery Lomas for an interview with Hetal Vasavada. She's is the founder of the blog, Milk & Cardamom and a former MasterChef contestant who went from being a biochemist to feed media consultant. She consults on recipe development and content creation for culinary businesses. Her recipes have been featured in Huffington Post, TASTE and The Times of India. She lives in San Francisco, California. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate. Why Food? is powered by Simplecast.

Chef Alvin Cailan is a Filipino-American chef who grew up in Los Angeles, where he learned how to cook at a very young age. He attended the Oregon Culinary Institute, and later worked for culinary establishments such as Olympic Provisions, Bouchon, French Laundry, and more. Shortly thereafter, he opened his famed Eggslut (where he rose to fame), his chef-driven, gourmet concept which started as an egg-centric food truck but now has multiple locations throughout LA. Eggslut was inspired by his love for eggs and is now hailed as one of the best egg sandwiches in the country. He then opened Amboy, a Filipino fast-casual restaurant in Chinatown, LA, which focuses on Inihaw style lunches (grilled meats) and recently opened The Usual in NYC, where he showcases his personal approach to American comfort food like his signature The Usual Burger and Cajun Spiced Fried Chicken. Alvin is also the host of First We Feast’s The Burger Show which airs on YouTube and has been nominated for a Shorty Award. Why Food? is powered by Simplecast.

Join co-hosts Ethan & Jenny for a conversation with Material cofounders Eunice Byun and Dave Nguyen. They're longtime friends, and they launched Material in 2018 to bring people together and spark meaningful moments by creating high-quality, thoughtfully designed things for the kitchen. Eunice started her career at Goldman Sachs, has helped launch and advise several start-ups in the consumer space, and was most recently Head of Digital at Revlon. Her favorite dish to cook (and eat) are whole grilled fish tacos, and her current favorite restaurant (ever-changing top billing) is Lilia. When she is not eating or thinking about food, Eunice can be found chasing her four-year old daughter around the city's neighborhood parks. Dave is co-founder and COO of Material, bringing more than 10 years of supply chain and business operations management experience with leading brands such as Valentino and Chanel. Previously, Dave was the Director of Planning at Chanel, where he led business planning functions and cross-functional projects for the company’s fashion retail division. Dave holds graduate degrees from Boston College Law School and Carroll School of Management and an undergraduate degree from the University of California, Irvine. Why Food? is powered by Simplecast.

Vallery Lomas was working as a an attorney for the New York City government and writing a food blog when she was contacted by a casting director for the Great American Baking Show. She auditioned, was accepted and ultimately won the 2017 season, but it never aired. She has since appeared on CNN, the Hallmark Channel, ABC, and Fox, been featured in I have been featured in People Magazine, Buzzfeed, Forbes, Variety, Grubstreet, the Chicago Tribune, Food & Wine, presented at the 2018 James Beard Awards, and has joined the board for the International Association of Culinary Professionals. Join us for a conversation about reality TV, social media and beautiful baked goods! Why Food? is powered by Simplecast.

This week, please join us in welcoming Alicia Kennedy to the studio! Alicia is a Long-Island born, Brooklyn-based food writer and recipe developer with a focus on the intersection of food and politics, veganism, and spirits. She’s the vegan recipe columnist for NYLON Magazine and a former Village Voice contributor. Her podcast, Meatless, features conversations with chefs and writers on issues around culture and meat consumption. ⁣ Why Food? is powered by Simplecast.

We are excited to sit down with Peter Stein, the owner and founder of Peeko Oysters! An ex-teacher and management consultant, he traded in his desk for the dock when he launched Peeko Oysters, the only oysters based out of New Suffolk, NY. Tune in as we talk to Peter about how his early childhood passion in aquaculture led him down the path to becoming an entrepreneur, the environmental benefits of oyster farming and the importance of creating more transparency in the fishing industry. Why Food? is powered by Simplecast.

Join us for a conversation with Will Horowitz, executive chef and owner of Ducks Eatery and Harry & Ida’s Meat Supply Co in New York City. His New York culinary heritage is deep rooted, with grandparents on both sides as local chefs: one a French-trained chef cooking seasonally on the North Fork of Long Island, the other running a traditional Jewish Delicatessen in Harlem. Will attended Naropa University in Boulder, Colorado for Tibetan Buddhism and eco-sustainability. There he spent extensive time studying primitive survival, permaculture, small-scale farming and off-the-grid homesteading. He began pursuing his professional cooking career at the Culinary School of the Rockies and Johnson & Wales in 2004. In 2012, Will and his sister opened Ducks Eatery, which specializes in heritage techniques and ingredients with a strong focus on smoked, cured, and fermented foods. In 2015, they opened a vintage-inspired delicatessen and provisions shop called Harry & Ida’s Meat and Supply Co. A big believer of using the local terroir as inspiration, Will is an avid forager, fisherman and naturalist. He currently lives in New York City where his focus is on using heritage culinary techniques to create more added-value products out of undervalued highly sustainable ingredients. Photo courtesy of Brent Herrig. Why Food? is powered by Simplecast.

After spending 16 years cooking at notable restaurants including Tabla, Zahav and ABC Kitchen, Zia Sheikh knew that he had a problem. He found himself turning to drinking and substance abuse to avoid his depression and cope with the pressures of working long hours in a high-stress kitchen environment. After a night of binge drinking almost cost him his life, Zia launched his nonprofit, Restaurant After Hours, an organization dedicated to the mental health of hospitality workers. Why Food? is powered by Simplecast.

Liza de Guia had worked for ABC News and Plum TV when she launched food curated to tell stories about the artists and artisans who drive New York's food scene. She realized no one was making short documentaries about food on a weekly basis, so she decided to create the first of its kind. What began as a small video blog has since grown to partner with The New York Times, Food and Wine, Huffington Post and win numerous awards. ⁣Since 2009, Liza has single-handedly created over 200 short documentaries on the lives of hard-working food makers, farmers, fishers and chefs who’ve made it their mission to make good food. Why Food? is powered by Simplecast.

This week, we are thrilled to welcome Daniel Gritzer, the Culinary Director of Serious Eats, into the studio! Daniel shares how his early passion for food — staging at legendary restaurant Chanterelle at the age of 13 in lieu of a bar mitzvah — influenced his culinary career path. He's had few twists and turns along the way, including nearly a year working on organic farms in Europe, where he harvested almonds and Padrón peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. After a few years at a small nonprofit devoted to the creation of Brooklyn Bridge Park, he threw himself fully into restaurant work, followed by editorial roles at Time Out NY, Food and Wine, and currently, Serious Eats. Please join us as we sit down with Daniel to talk about his adventures in food, how he transitioned from the kitchen to the editorial space and so much more. Why Food? is powered by Simplecast.

After spending 10 years as an investment banker and management consultant, Minh Tsai became frustrated that he couldn’t find the delicious tofu and yuba he grew up eating in Vietnam. He decided to embark on a culinary journey to take back tofu, combining deeply traditional and pure methods with innovative production for his artisan tofu, yuba and soy milk product. After creating Hodo Foods, he launched a farmer’s market stand in Silicon Valley, eventually growing Hodo Foods to more than 4,000 retailers and restaurants nationally, from Whole Foods and Target to regional specialty markets and co-ops. Please join us as we sit down with Minh to talk about his entrepreneurial journey through the world of food, how he is revolutionizing the tofu industry and the evolution of plant-based eating! Photo by Jen Siska Why Food? is powered by Simplecast.

"Join cohosts Jenny and Ethan for a conversation with Catherine Piccoli, Curator at the Museum of Food and Drink in Brooklyn. Catherine is a food historian and writer whose work focuses on the intersection of food, culture, memory, and place. As curator, she oversees the creation of MOFAD’s exhibitions and educational programming and was instrumental in the research, writing, and development of past major exhibitions, Flavor: Making It and Faking It and Chow: Making the Chinese American Restaurant, as well as gallery shows Feasts and Festivals, Knights of the Raj, and Highlights from the Collection. Why Food? is powered by Simplecast.

This week, please join us in welcoming Lisa Curtis to the studio! Lisa is the Founder and CEO of @kulikulifoods, the leading brand pioneering the superfood moringa in the US market. She founded the company after working as a Peace Corps volunteer. Since then, she has grown her Peace Corps dream into a multi-million dollar social enterprise with products being sold in over 7,000 stores. Prior to Kuli Kili, Lisa served as the Communications Director of Mosaic, wrote political briefings for President Obama, served as a United National Environment Programme Youth Advisor and worked at an impact investment firm in India. ⁣ Why Food? is powered by Simplecast.

Deepti Sharma is the CEO and Founder of @foodtoeat, an online food ordering and delivery service specializing in food trucks and restaurants. She started her company with the mission to connect immigrant, women and minority-owned food vendors to opportunities for growth - ultimately helping them strengthen their own business skills. She is also a Co-Founder of Bikky, a platform solving customer engagement for restaurants. Please tune in as we talk to Deepti about her incredible pioneering story, the different ways she is encouraging immigrant entrepreneurship through advocacy and how companies can modernize motherhood in the workplace. Why Food? is powered by Simplecast.

Please join us in welcoming restaurateur Rose Previte to the studio! Rose spent her childhood helping her mother run her Middle Eastern catering business and restaurant. She then later spent over a decade working in bars and restaurants while getting a master's degree in Public Policy from George Mason University. After meeting her husband and traveling around the world to 30 countries, her time abroad inspired her to open award-winning restaurant Compass Rose in 2014 and then her second restaurant, Maydan, which was conceived and designed over a three-week journey through Morroco, Tunisia, Turkey, Georgia and Lebanon. Why Food? is powered by Simplecast.

Join us this week for a conversation with Aneesha Hargrave and Ali Banks of Chopt Salads. Aneesha is Chopt's Executive Chef and left a career in auto parts sales to go to culinary school and become a chef, following a family passion for food and cooking. After building her foundational culinary skills and technique, she moved to NYC and found her dream opportunity at Chopt. Ali Banks, Chopt's head of R&D, built on a background in architectural, a culinary education in Paris mastering the finer points of whole-animal butchery and Alaskan salmon fishing put her on the path to manage Chopt's Research and Development. Join Ethan & Jenny for a conversation about moving into and through the world of food, and what it's like to plan menus at Chopt! Why Food? is powered by Simplecast

This week, we're joined by Adam Rosenbaum, CEO of the Meatball Shop. The Meatball Shop is known for their team first culture and aims to serve simple, sustainable, delicious food with no strings attached. Drawn to high-touch and community-focused communities, Adam joined the team in 2017 to strategically expand the business to major cities and markets. Prior to joining The Meatball Shop, he was the VP of operations for Patina Restaurant Group and SVP of Global Operations of Flywheel. Why Food? is powered by Simplecast.

We are so thrilled to have Mohammad Modarres of Abe’s Meats joining us! Mohammad is a former biotech entrepreneur, game designer and political cartoonist who moved to NYC to start Interfaith Ventures, an incubator that creates products and programming promoting unity and dialogue across religions. Abe’s Meats grew naturally out of Interfaith and has since become its flagship product — it offers meat products that are both #halal and #kosher so they can be enjoyed without worry with friends and family of all different backgrounds. Join us as we chat with Mohammad about his transition into this unique role, his upcoming TED Talk as a 2018 fellow and why Interfaith Ventures is more needed than ever in our current climate. Why Food? is powered by Simplecast

Join us for a conversation with Alex McCrery and Jenny Goodman: husband and wife, and cofounders of the groundbreaking restaurant workwear line Tilit NYC. Alex is a former restaurant chef (as well as private chef for Jerry Seinfeld's family) and Jenny worked in the pharmaceutical industry. They met while working at the iconic New Orleans restaurant Commander's Palace, and in 2012 launched Tilit NYC to supply the restaurant industry with high quality, intentionally designed aprons and clothing. Why Food? is powered by Simplecast.

Our first guest of the season is Soleil Ho is the San Francisco Chronicle’s newest restaurant critic. Before coming to the Chronicle, she was a nationally recognized writer, chef, and the host of the Racist Sandwich Podcast, all while providing her thoughtful-provoking perspective on immigration, race, gender, and class in the food world. She is also co-writer on a graphic novel on entomophagy, culinary mentorship, and queer romance called MEAL. Tune in for an insightful conversation on her journey navigating food journalism and how she is hoping to use restaurant reviews to discuss important topics like urban development and wealth disparity. Why Food? is powered by Simplecast.

Chitra Agrawal has been cooking, teaching and writing about food inspired by her family’s recipes from India for ten years. She co-founded Brooklyn Delhi with her husband Ben Garthus in 2014 to bring the flavors she was creating to a wider audience. Chitra is the author of Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn (Penguin, 2017). Prior to Brooklyn Delhi, Chitra held marketing roles at American Express and DDB and completed her MBA at NYU Stern. Brooklyn Delhi's award-winning condiments can be found in Whole Foods nationwide and in Blue Apron meal kits and have been featured by food critics at the NY Times, Saveur, Food & Wine and more. Why Food? is powered by Simplecast.

Eric Kim is a food writer and the Senior Editor at Food52, where he writes the popular Table for One column. Before becoming a food writer, Eric was an academic - he undergraduate literature courses at Columbia while pursuing a PhD in 19th- and 20th-century American fiction. Join cohosts Jenny and Ethan for a discussion about writing, writing about cooking, and identity in food. Why Food? is powered by Simplecast.

Join cohosts Jenny and Ethan for a conversation with Haley Baron. She's the City Operations Director for pineapple collaborative, a community for women who love food, in NY, DC and SF. She's an accomplished food systems researcher, the team manager for the city-wide evaluation of a food access program administered by the Mayor's Office, and is publishing a suite of articles on the organic supply chain. Why Food? is powered by Simplecast.

Join cohosts Jenny and Ethan for a conversation with Alex Mayyasi, editor of Gastro Obscura, a food publication devoted to culinary wonders and curiosities.Alex was early employee at Priceonomics, where he wrote and edited business and economics stories. He lived in Cairo in 2011-2012, and along with Egyptian democracy activist Ahmed Salah, is the co-author of You Are Under Arrest for Masterminding the Egyptian Revolution (A Memoir). We'll talk about the transition from writing about politics and economics to writing about food, and the importance of a political relevance in food writing. Why Food? is powered by Simplecast.

Join us for a special episode with Lisa Gross (Founder & CEO) and Afsari Jahan (Bengali Cooking Instructor) from League of Kitchens. Lisa was and artis and social entrepreneur, and Afsari managed garment manufacturing in Bangladesh, but today they're part of the team behind League of Kitchens, hosting intimate cooking classes led by immigrant women in their homes. Join us for a conversation about social entrepreneurship, creating connection and understanding through food, and the most important culinary skills across cuisines! Why Food is powered by Simplecast

Ben Jacobsen started making salt as a hobby, to distract himself from a failing tech startup. When he finally left tech and decided make salt his full-time business, began by collecting seawater in buckets and boiling it down to make his now-famous finishing salt. In the seven years since then, he's build Jacobsen's Salt Co into a national brand and created a truly American finishing salt. Join co-host Ethan for a conversation about building a brand and changing the way consumers think about the most common ingredient we eat. Why Food is powered by Simplecast

"Erin Patinkin and Agatha Kulaga are the co-founders of Ovenly, an award-winning bakery known for creating baked goods that twist sweet and savory flavors in a modern way. With five retail locations, a large wholesale clientele, and over 60 employees, Kulaga and Patinkin are at the forefront of ethical entrepreneurship, building a dynamic company committed to job training and development and environmental sustainability. The duo were named one of New York’s most “badass” leaders in food by Thrillist. Join co-hosts Jenny and Ethan for a discussion about building a successful bakery, open hiring policies and social entrepreneurship." Why Food? is powered by Simplecast.

Amber started her career as a musical producer in Australia, where she toured famous bands such as Pearl Jam and Bruce Springsteen, before becoming the worldwide producer of Dirty Dancing. While still on tour, her childhood friend Adam Boyd approached her with a crazy idea: to start a high-quality, ethical coffee roastery in Brooklyn — and she figured, why not? She had been looking for a new creative outlet and, as Amber says, it sounded like an adventure! That idea has grown to become Toby's Estate Coffee, a small-batch roastery with with multiple brick-and-mortar locations as well as a strong wholesale business within outlets such as Dean and Deluca and Whole Foods Market. Join us and we hear about Amber’s delightful journey into coffee, how she still (!!) maintains her role as worldwide producer of Dirty Dancing while running the Toby’s empire and where she sees the world of craft coffee heading towards in the future. Why Food? is powered by Simplecast.

Join Jenny and Ethan for a conversation with Zwann Grays, Wine Director at the highly regarded Brooklyn restaurant Olmsted. Zwann began her career in distributor wine sales, and then transitioned to work in restaurants, including at some of New York City’s most notable wine destination. At Olmsted, Zwann focuses on natural, producer-driven wine selections from responsible growers, female wine makers, and the next generation of wine makers. Why Food is powered by Simplecast.

Dana launched her macaron bakery out of a small test kitchen in New Jersey at the age of 30 after leaving her job as a magazine photo editor to pursue a culinary degree. When Dana started applying her background in editorial photography to her business’ social media channels and the unique approach of photographing her macarons as though they were bottles of perfume or expensive jewelry, the business began to take off. Today, Dana has grown her business to ship direct to customers and wholesalers nationwide, expanded into a 6,000 square-foot facility, currently employs a team of 25, appeared on QVC, and organically grown her social following to nearly 100k while also becoming a mother in 2016. Join us for a conversation about macarons, entreprneurship and building an Instagram-ready brand. Why Food is powered by Simplecast

Suzanne Cupps is the Executive Chef of Untitled and Studio Cafe in the Whitney Museum of American Art. Born and raised in South Carolina, Suzanne spent summers on her grandfather’s farm, but dodged her mother’s requests for help in the kitchen. A math major in college, she worked in Human Resources after college before taking the leap to attend the Institute of Culinary Education and start a new career in the kitchen. She started at Annisa, working under Chef Anita Lo, and played an integral role in rebuilding and re-opening the restaurant after a major fire. She then moved to Gramercy Tavern, and helped open Untitled initially as the Chef de Cuisine under Chef Michael Anthony before being promoted to Executive Chef in 2017. Join us for a conversation about her career in some of NYC's best kitchens and how her personal style has evolved over a varied career. Why Food? is powered by Simplecast

Pooja’s interest in cooking started as a child in North Carolina, watching the early versions of cooking shows on television and then trying to recreate the recipes in the kitchen herself. Though she pursued other interests in fair and affordable housing through the non-profit sector, she continued to follow her ice cream-making hobby. She was particularly inspired by the blank palate of an ice cream base, when she discovered that the same spices of her parents’ Indian cooking – ginger, rose petals, saffron, and cardamom - could be used to robustly flavor ice creams in a way that she never tasted before. Join us for a discussion of Pooja's process and creativity in building an ice cream brand that's innovative and true to her culinary roots. Why Food? is powered by Simplecast

Nigel Sielegar is an web designer who on a whim decided to open a stand at the Queens Night Market, selling traditional Indonesian coconut desserts with his cousin. Within one year of launch, Moon Man has created a line of carefully presented desserts, making them not only delicious, but visually appealing, an asset in today’s Instagram-heavy food culture. They have also received press from outlets including Culture Trip, Eater and the New York Times. NY Times food writer Ligaya Mishan named the kue pancong as her favorite dish at the Queens Night Market, which she acclaimed as her favorite eatery of 2017. Join us for a conversation about the interplay between food and design and building a business from the ground up in New York City. Why Food? is powered by Simplecast

Loren Brill was a young college graduate working as a yoga instructor when her world was turned upside down: she had cancer, Hodgkin's Lymphoma to be exact. After the shock wore off, she sprung to action, determined to take better care of her body through food. She began to cut processed sugars, hydrogenated oils and common allergens from her diet -- but found she was unable to satisfy her sweet tooth with commercially available cookies and cookie dough. So why not make her own? After long hours testing batches and batches of cookies, Loren perfected her own recipe of vegan, gluten / nut / dairy free, whole grain cookies and presented it to Whole Foods. Now, Sweet Loren's ready to bake cookies and edible cookie dough is carried by most grocery retailers across the country. Join us as we hear Loren's inspiring story taking charge of her life, navigating the complicated world of grocery and how she keeps balanced in the hectic world of today. Why Food? is powered by Simplecast

Elena Liao knew something was missing. She had been in merchandise planning at some of the nation's best retailers for almost 10 years, but she didn't feel captivated by her work. As she looked for side hobbies to do in her free time, she found herself naturally drawn to coffee -- pourovers, specifically -- yet during class she would be drinking tea from her birthplace of Taiwan. Taiwan's complex history has given it a special relationship with oolong tea -- a lightly oxidized tea somewhere between green and black -- and Elena saw an opportunity to become a champion for the category. Knowing most large tea retailers would not spend money to find quality oolong, as it was such a small part of their portfolio, Elena decided to open up Té Company as a retail store, educational shop and brewing house to welcome tea drinkers of all paths to try Taiwanese oolong. Join us as we talk about the differences in teas, how oolong became Taiwan's tea claim to fame, what it takes to run a small retail brand in NYC and more! Why Food? is powered by Simplecast

Joseph Yoon started his career in music but decided to pursue his love of cooking and became a private chef and caterer. It was while catering an exhibition with an artist friend that he cooked with insects for the first time, and he hasn't looked back. As the Founder of Brooklyn Bugs, Joseph has become an advocate for eating insects and an expert in the diverse and flavorful works of edible bugs. Join us for a conversation (and tasting) of some of the world's most delicious insects! Why Food? is powered by Simplecast

Garrett Oliver is the Brewmaster of the iconic Brooklyn Brewery and a world-renowned expert on beer, but few people know that he started his career as an international rock band manager and music producer. Join us for a wide ranging and wildly off-topic conversation about the arc of his long and storied career, what makes a good beer, and how to look great in hats. Why Food? is powered by Simplecast

Kerry Brodie started her career in nonprofit communications before deciding to pivot to pursue her love of cooking. While in culinary school, she realized she could use the skills she was learning to create a more sustainable, more welcoming environment for refugees newly arrived in the US. She launched Emma's Torch, a restaurant and culinary job skills training program for refugees and asylum seekers, as a popup in 2017, and opened as a full service restaurant in Brooklyn in the spring of 2018. Join us for a conversation about social entrepreneurship, food, and running a nonprofit restaurant. Why Food? is powered by Simplecast

Raquel Jacquez Sharp is an educator and activist around healthy food and the Communication and Partnerships Manager at the Sylvia Center. Join Raquel and two of her students, Isatou and Halima (both 17) for a discussion on changing food habits among teenagers, and building food careers from a young age. Why Food? is powered by Simplecast

After working for several years in classical music, Julian decided to enroll in culinary school to pursue a lifelong passion for pastry and baking. He worked in some of NYC's best kitchens, eventually becoming Pastry Chef at the Crosby Street Hotel. In 2010, he decided to make another career change and become an entrepreneur, and leaving his full time job to launch Melt Bakery, making and selling ice cream sandwiches at outdoor markets in NYC. Since then, he and his partner have built Melt Bakery into an ice cream sandwich empire with outlets around NYC. Join us for a conversation about creativity, entrepreneurship and ice cream! Why Food? is powered by Simplecast

Yuan Ji is a former anti-trust attorney whose love for Oaxaca (and its mezcal!) inspired her to launch Erstwhile Mezcal. She's partnering with master mezcaleros in Oaxaca whose families have been making mezcal for generations, and importing the results of their expertise to the US. Join us for a deep dive into the how mezcal is made, the differences between agave varietals and Yuan's personal story of exploration and entrepreneurship. Why Food? is powered by Simplecast

So far on Why Food?, we've talked to many food entrepreneurs about taking the leap from their former careers into food and beverage -- but what if you’ve already launched a successful, growing food business when another steals your heart? In this episode, Big Mozz founder Matt Gallira tells us about when (and why) he decided to pivot from his tomato sauce business, Atlantic Ave Company, to focus on taking his hand-stretched mozzarella and deep-fried mozzarella stick tent at Smorgasburg into the big leagues of outdoor festivals. Big Mozz’s Executive Chef, Jimmy Warren, also joins us in the studio with tales of how he went from majoring in finance to cooking for multiple sorority houses to Del Posto and finally as the first hire for the Big Mozz team. Please join us as we discuss the balance of creativity and scale, good questions to ask a founding partner and how Big Mozz is taking festival fare to the next level. Why Food? is powered by Simplecast

50 Meals in 50 States. To most people, this seems a crazy idea; to Yana Gilbuena, a passionate Filipino chef who had just been laid off from her full-time furniture design job, it was just the kick she needed to start her new life in food. She packed up all her things and went on an epic road trip across the United States, cooking traditional kamayan feasts - hands-only Filipino dinners - for communities from small towns in North Dakota to metropolitan cities in California, and even to our non-continguous states Hawaii and Alaska. Now, not only has she trekked across the U.S., Yana has also criss-crossed through Canada, Mexico and South America, bringing her love for the Philippine heritage and local cuisine wherever she goes. Join us as we sit down with Yana to talk the realities of long-term travel, maintaining authenticity in the face of scarcity, the regional differences of Filipino cuisine and her upcoming cookbook “No Forks Given”. Why Food? is powered by Simplecast

In the summer of 2005, Dario Wolos joked to his friends he would start a taco shop inside a Volkswagen, or "combi" as the locals called it. The name "Tacombi" was dreamt up, then promptly forgotten after several rounds of mezcal. He was still working in the finance department of an internet startup in London at the time, but something clicked after that night and shortly afterwards Dario quit his job and found himself back in Mexico, dipping into his life savings to buy a 1963 VW Kombi. He drove the bus with his girlfriend through the volcanoes of the Yucatan and landed at Playa de Carmen, a popular beachside destination for national and international tourists. Dario had no training in food, so he convinced a friend's father to come for a week and teach him how to make barbacoa lengua before he officially opened the first Tacombi next to a local nightclub. 4 years later, low tourism in Playa de Carmen pushed Dario to move back stateside, where he eventually found the perfect spot on Elizabeth Street to open New York City's Tacombi. Join us as Dario takes us through the weaving journey of an entrepreneur, the interpretations of Mexican cuisine in the U.S. versus Mexico and the spirit of Mexico he's working hard to showcase at Tacombi. Why Food? is powered by Simplecast

Carolina Santos-Neves started in data entry at epicurious.com but found herself spending more and more time thinking about the elaborate meals she was cooking for her friends. After several years, she decided to take the leap and go to culinary school, and went on to help open two critically acclaimed restaurants. Join us for a conversation about her career and the evolution of her culinary philosophy emphasizing ingredient-forward cooking that considers health, seasonality, and social impact. Why Food? is powered by Simplecast

Chi Bui led many lives before her current one in chocolate. Her well-to-do Vietnamese family fled their home city of Hue after the war; her parents lost everything immigrating to the U.S., but ultimately resettled her and her five siblings in Philadelphia. Chi's mother ran a food truck for 20 years, a feat of labor and love from where Chi learned preserverance and leading by example. She went on to major in literature at the New School while fixing computers part-time -- which serendipitously led her to working at the United Nations, leading efforts to install the first WiFi ports in countries like Pakistan and Bolivia. After 10 years, she decided to take time off to raise her two children; just like her own mother, she learned to cook as a requirement to feed her family. Her interest was piqued and Chi decided to go back to school in Pastry Arts as a way to challenge herself. There, she fell in love with chocolate. Now, she's combined her past experience in global development with her relentlessly curious, research-oriented mindset to deconstruct the chocolate-making process, starting with its supply chain. Join us as we talk through Chi's inspiring journey, why chocolate finished with extra-virgin olive oil is the perfect match and what changes she hopes to see in the international cacao trade. Why Food? is powered by Simplecast

When Kristin Canty's young son developed severe allergies, she found relief by feeding him raw milk. She couldn't have known that would start a lifelong mission of advocacy and activism through filmmaking and food. Her feature film, Farmaggedon, exposed the hypocrisy of the FDA and USDA's regulation of small farms and was distributed widely to great critical acclaim. She went on to become a farmer herself, raising livestock and growing produce to supply her restaurants Wood's Hill Table and Adelita. Join us for a fascinating conversation about her career trajectory from speech pathologist to filmmaker, farmer and restauranteur. Why Food? is powered by Simplecast

This episode, we're taking a fun approach to (re) introduce ourselves - by each taking half an hour to interview the other host! First up is Ethan Frisch, Founder of Burlap and Barrel. Ethan started in the food world as a pastry chef and activist ice cream maker before moving into humanitarian work overseas. In Kabul, he discovered he discovered fragrant fields of cumin and it planted a seed for his future. Now, he runs a single-origin spice company sourcing exceptional varieties from all over the world. Jenny Dorsey started her career in management consulting and was gearing up for an MBA when she had an existential calling to become a chef. After enrolling in culinary school and working at various fine dining restaurants, she began hosting her own popup dinners, titled Wednesdays, and growing her consulting practice. Now, she’s also exploring the intersection of food and technology as part of her non-profit Studio ATAO. Why Food? is powered by Simplecast

Scott Norton began making ketchup in his college apartment almost 10 years ago. It was 4 years after Malcolm Gladwell wrote that Heinz could never be overthrown - but Scott didn’t buy it. So he and his Co-Founder, Mark, set out to disprove this theory with a product that was the complete opposite of any available on the market and Sir Kensington’s was born. Mark went on to work in finance, joining Lehman Brothers a month before the historic crash, and travel across Asia for a series on folding bikes but his love for condiments never ceased. Upon moving back to NYC, he and Mark rejoined to turn Sir Kensington’s into a full-time endeavor. Join us as we sit down with Scott to talk about creating a brand personality for a food product, leading a business with strong enough values to establish culture yet enough flexibility for change, growing into a brand big enough for Walmart and marketing a food brand in the new age. Why Food? is powered by Simplecast

Michele Tanenbaum was burnt out after spending decades in the fashion industry. She began to experiment with making sweet treats for both humans and canines as a gift for her friends - and quickly things blossomed into a full-blown cookie business. Now Lucky Bites - which is named after her terrier Lucky - is in its seventh year and reaching tens of thousands of avid fans online. Join us as we talk about how Michele's design eye has influenced her cookie business, navigating the world of Instagram influencers, tricks of the icing trade and the wildest cookie she's ever baked! Why Food? is powered by Simplecast

Dianna Daoheung left a career in advertising because she wanted to work with her hands. She decided to challenge herself by enrolling in a culinary school's pastry program, where she found she loved the science behind bread baking. She took a job at the newly-opened Mile End Deli in Brooklyn, where she learned the fundamentals of Jewish cuisine and when Mile End's owners decided to open a bagel shop, Dianna was the natural choice to run it. Since then, she's overseen its significant expansion, become a partner in the business, and been recognized by the James Beard Foundation (twice!) as a nominee for Best Baker. Join us for a fun, honest conversation about how she balances the creative and commercial aspects of running NYC's only Montreal-inspired bagel bakery. Why Food? is powered by Simplecast

Jeremy Lyman began sketching floorplans of his future business at 16, but found himself only working on his "coffee project" during bad days at work. He wanted to fill a hole in the NYC market for a hospitality-driven coffee concept - except he didn't know anything about coffee. Serendipitously he met his Co-Founder Paul, and together Birch Coffee started with a trip to CoffeeFest 2008. Now, Birch Coffee has 9 locations across NYC and its own roastery in Long Island City. Join us as we talk about embracing change with an evolving business, the realities of business partnerships and the importance of letting go of control. Why Food? is powered by Simplecast

Andrew Jacobi always flirted with the idea of starting a food business, but found himself chasing the competitive high of private equity after college. After yet another late night, he decided to think more seriously about his long-harbored love for meat. After learning the beef supply chain first hand and meeting his founding chef, Ricky, Andy started Untamed Sandwiches, a fast-casual concept with 3 locations across NYC. Untamed's unique focus on braised meat as the centerpiece has allowed him to use "less-loved" cuts of meat to build a restaurant business that is delicious, accessible and scalable. Join us as we talk about the highs (and lows) of raising money, balancing family with entrepreneurship and managing the operations of a growing business. Why Food? is powered by Simplecast

Matt Shapiro was in law school when he read about a Midtown street vendor's cart being wrongfully confiscated by the police. He was immediately moved by the issue and began to work with the Street Vendors Project, an arm of the non-profit organization Urban Justice Center, that advocates for and provides legal representation to all types of street vendors in NYC - from food trucks to grocery carts to craft & clothing vendors. Join us as we wade through the issues of immigration and race, permitting and regulations, politics and public attitude surrounding many of our familiar neighborhood vendors. Why Food? is powered by Simplecast

Ligaya Mishan is the author of the New York Times' "Hungry City" column, where she reviews New York's "great, unsung" restaurants. Her career has taken her from an MFA in poetry to writing book reviews for the New Yorker to her current job, where she tells the stories of immigrants and entrepreneurs through the food that they serve. Join us as we talk about how someone who grew up eating spam and frozen peas now reviews restaurants serving food from dozens of countries, and as we grapple with questions of authenticity in the food industry. Why Food? is powered by Simplecast

Rob Laing was a successful tech entrepreneur in Japan when he first realized his stressful, nonstop lifestyle was leading him astray. After leaving his company, embracing a plant-based diet and taking time to learn more about his food sources, he came across the burgeoning indoor vertical farming movement - and saw the impact he could make on the food industry while leveraging his tech background. Rob started Farm.One in 2016 with 350sqft inside New York's Institute of Culinary Education, growing rare and specialty herbs and flowers for some of the city's best culinary talent. Now Farm.One has expanded into its second location inside 2-Michelin-starred Atera with an even wider breadth of offerings and detailed techniques for growing consistently and sustainably. Join us as we talk about Rob's journey from tech to food as well as the ins and outs of urban farming - what it means for our food systems now and in the future. Why Food? is powered by Simplecast

Devika Kumar found herself at a crossroads after having her first child. She had successful career in investment banking and an MBA from Harvard Business School, but she wanted to leave a legacy of good food for her newborn boy. Her love for talking to others and telling their stories propelled her down the path of food, from surveying customers at Tom Colicchio's 'Wichcraft to forging relationships with new produce farmers at FreshDirect to overseeing the supply chain at L'Atelier de Robuchon. Now, she's coming full circle by joining her family's thriving tea business in India. Tune in as we talk about her journey through the world of food and the thematic connection of storytelling in her career. Why Food? is powered by Simplecast

With a love for good food and wine in comfortable and welcoming surroundings Tim and Nancy Cushman poured themselves and their finances in to their first restaurant, O Ya, in Boston, to create a space where they would feel comfortable. On todays episode they are celebrating the ten year anniversary of O Ya and reflecting on the other four restaurants that reside under the umbrella that is Cushman Concepts, as well as rolling back the years on their respective careers in music and advertising.

Have you craved New York bagels when you are on the west coast or needed the Caramel Pecan Pie from Blue Owl Bakery in Missouri? Brad Koenig was a lover of all regional foods and wanted access to them from his home in Menlo Park, California. Previously a partner at Goldman Sachs for over 20 years, Brad turned his food desires in to a business and created FoodyDirect which ships delicious foods from restaurants and artisan producers all over the country. Why Food? is powered by Simplecast.

At the tender age of 46 Bill Brown tapped in to his creative mind which had been subdued for nearly four decades, his creations were chocolate. It took friends, family and colleagues by surprise that Bill, a successful man who climbed the corporate ladder to the top would quit his well-paid job to sell chocolates in a cafe in Florida. It's that naivete and creative freedom, coupled with his passion and enthusiasm that has led Bill to become so successful, and serves as a constant innovator in the chocolatier community. In 2012 Bill was ranked as the third best chocolatier in the world. In todays episode we hear about the path that led to William Dean Chocolates success.

The DotCom Crash left Darleen unemployed and very uncertain of finding secure work. She took her savings and passion for excellent, transparent and sustainable coffee to Park Slope, Brooklyn to create Gorilla Coffee which became one of the most successful micro-roasteries on the east coast and laid the foundation independent coffee shops in Brooklyn. Two years ago Darleen took those same values and started from scratch once again to open Supercrown Coffee Roasters in Bushwick, Brooklyn.

With a belief mixers should be of equal quality and beauty as their alcoholic counterpart, Q Tonic was born. Twelve years later Q Drinks carries seven products that can be found in bars and homes around the world. With a degree in public policy and a career in urban development Jordan forged an unlikely career change that brought him to develop a soda company revered by mixologists around the world.

After falling out of love with finance Matt dipped his toe in hospitality as an investor in one of the most revered cocktail bars in New York City, Employees Only. He then went on to make a name for himself with The Beatrice Inn but has now moved to a quieter part of town and is integrating in to the Tribeca neighborhood with four restaurants to his name.

From finance and fashion, Hannah and Marian Cheng left successful careers to bring traditional and healthy Chinese dumplings to New York City. In this episode Hannah Cheng comes on the show to chat about her childhood, her fathers unusual love for juicing onions, the stress and joy of opening a restaurant and what makes Mimi Cheng's dumplings so special.

With a self-described 'plain vanilla' upbringing in the suburbs of D.C. where at least one parent of each of his friends was a lawyer, it was almost set in scripture that Marc would follow a career in the corporate world. After college Marc founded a telecommunications company with friends which led him to London for a few years. Eventually he acknowledged his passion did not lie in technology and sought to rediscover his passions through an MBA at Colombia University. His MBA led to the business plan for Hill Country Barbecue which tied in his love for food, hospitality and nostalgia for Texas Barbecue during his childhood. 10 years later the Hill Country Hospitality Group are celebrating their 10 year anniversary and now have six locations including three Hill Country Chicken Spaces throughout New York and D.C.

Debbie Wei Mullin is passionate about poverty alleviation. After visiting her relatives in Vietnam at 15 years of age she decided to dedicate her career to community empowerment and providing opportunities to those less fortunate. That passion led her to work for the World Bank where she felt she could make a lasting impact within one of the most powerful global institutions with a mission of poverty alleviation. Instead, it was a bureaucratic machine that made her feel ineffective and unempowered. Debbie bravely shunned her comfortable and lucrative career to pursue more effective projects. Initially she developed Wei Pantry, which provides a luxury oil and vinegar from Vietnam. She has now developed Copper Cow Coffee, a portable Vietnamese pour-over coffee kit. Vietnamese Coffee, she believes is the gateway Coffee as it is so palatable. The quality of her products speak for themselves and their success is intrinsically linked to economic opportunities in rural parts of Vietnamese. I'm really looking forward to having Debbie return to the show in the future to discuss the success of Copper Cow Coffee. To learn more about her products visit weipantry.com and coppercowcoffee.com

Donal Skehan has created a remarkable career for himself in the food world. As an author of seven cookbooks and the host to fourteen cooking shows in four countries he has showcased the power keeping food simple and accessible. Donal's career in front of the camera began in a very different setting, he was involved in two different pop groups in his early twenties but left his music career behind in pursuit of his true passion. His blog, Good Mood Food, quickly evolved to a book deal and a tv show, now at 30 years of age he is chasing new opportunities since relocating to LA. He joins me on the show today to talk about his new cookbook, Fresh, life in the states and his more holistic lifestyle in recent years.

In the concrete jungle of New York City agriculture is sparse but Brooklyn Grange have developed the worlds largest rooftop soil farms which produce over 50,000 lbs of organically cultivated produce per year. Ben Flanner, President and Director of Agriculture, joins me on the show today as we discuss his circuitous route to farming, how two rooftop farms can supply some of New York City's finest restaurants including, The Spotted Pig, Gramercy Tavern, and Roberta's, and how his early years in consulting and financial management have impacted his farming practices.

This week I made the trip Poughkeepsie to chat with Darryl Mosher at the CIA campus. Darryl left a lucrative position at IBM in search of nature which led to a 70 acre family run farm. After two decades on the farm Darryl turned to the academic world to share his knowledge with the next generation at CIA. Darryl lectures in product knowledge and applied food studies, and shares a refreshing opinion on how our broken food system can be mended. Part of the baby boomer generation we also talk about the shift in mindset from money to fulfillment and happiness with the current generation of CIA graduates compared to when Darryl was graduating college. If you enjoyed this episode please subscribe and rate the show with your podcast provider.

"I am obsessed with other people's obsessions" This quote sets the tone for how engaged and involved you become when you read Cork Dork. Bianca Bosker, previously the executive tech editor at the Huffington Post, left her job and set out to understand Sommeliers and their obsessions, whilst trying to become a certified Somm in under one year. In today's interview we get to hear about Bianca's journey from philistine to blind taster, the sacrifices she made, is fine wine a genuine industry or just a playground for the rich, and the truth about how knock-off mass production wines are created. Bianca has an incredible story and deserves respect and applause for the depths that she went to in one year. This book has opened my eyes to the true value of wine and has become a springboard to continue my education. Cork Dork is now available online and in-stores. Follow @bbosker on Instagram to see more.

As the founder & CEO, of Dig Inn, a successful farm to table restaurant group based in New York and Boston Adam Eskin was thrown in the deep end right from the start. With an Economics degree from Brown University, Adam quickly entered the world of finance where he ascended the corporate ladder. His first insight to the world of food came when Wexford Capital acquired a small chain of bodybuilding restaurants, at the time of the protein craze during the mid 00's. Adam soon assumed responsibility for the transformation and revival project of the restaurants which would become Dig Inn. Dig Inn is an inspiring company with direct connections to the farms that they source from. In the modern era where food companies alternate their fluffy descriptors depending on whats in vogue, Dig Inn has maintained the same vision from day one. They are a farm-to-table, seasonal restaurant group which serve healthy and nourishing food at very affordable prices. This was the company that I wanted to work for when I first moved to New York, and it still magnetizes me to this day because it’s core ethos is so encouraging. Adam Eskin has thrown himself in to an industry where, on paper, he had no right to succeed, but with humility and ambition he has constructed a machine that will eventually shift the food industry.

A winner of 16 James Beard Foundation Journalism Awards during his 25 years as a food critic for GQ, Alan Richman is one of the most revered, yet controversial figures in the restaurant scene over the past two decades. His feuds with Anthony Bourdain, David Chang and Creole cuisine have captured the media, but there is a much greater depth to Richman’s career and personality that deserves to be heard. His journey into the world of food and wine was by coincidence after serving in the army, followed by a period as a sports reporter for the Philadelphia Bulletin in the 1970s. With over a quarter century reporting on restaurants and food trends, Richman lays bare his thoughts on the industry, the coveted position of the celebrity chef and whether the position of food critic is one in danger of extinction.

Imagine if you're first restaurant job was at a two Michelin-starred restaurant and within that restaurant you were the Head Sommelier, quite the start in the industry. Max Coane's life was dedicated to music from the age 6, it was his obsession. As a producer, sound-engineer, songwriter and musician he worked in some of the finest recording studios around the world. In his early twenties he was introduced to the sophisticated world of wine and this love interest slowly came to a tipping point where he chose wine over music. This is not a wine-geek conversation, this is an insight into how Max views the world of hospitality and what he can offer it. "

Chef Yo graduated with a masters from the Theatre Directing program at Columbia University. A native of Thailand, he found himself working in Thai resturants in New York, climbing the ladder from busboy to server to manager. The hospitality industry never appealed to him-it was simply a means to an end-but when he graduated and struggled to find work in the theatre he went back to basics. Chef Yo reached out to two friends and together they opened up Pinto, a Thai restaurant in the West Village. After four years in business their head chef had to return to Thailand and with such a tight budget, Chef Yo took the mantle of head cook. He learned from repetitive practice of recipes in the French Laundry cookbook and slowly found his own identity. The real change came with perspective. The endeavor of opening a restaurant was a project to finance a play, never a career. It was only once Chef Yo accepted Pinto was an extension of him and something he would devote himself to that the restaurant began to succeed. As Exec Chef and owner of two restaurants, Pinto Garden and Pinto Brooklyn Heights, this story shows that it’s never too late to learn again. Pinto Garden in the West Village can be found on 117 w 10th St Pinto Brooklyn is located at 128 Montague St

Homa Dashtaki is the owner of The White Moustache, a coveted New York producer of both Persian and Greek style yoghurts, labneh and whey probiotic drinks. Homa started the company with her father after she was laid off from her Wall Street job during the 2008 recession. This is a story of perseverance - The White Moustache encountered so many hurdles during its infancy which would cause most business owners to give up but Homa was determined the business would succeed.

Jonathan Mendez, co-founder of Saloniki Greek introduces us to his new restaurant and his previous career path as a lawyer. Saloniki Greek takes traditional Greek dishes with New England ingredients to reproduce some delicious classics. In this episode we talk about the good, the bad and the ugly of Greek Street food here in the states, and what to look for when you want some quality feta cheese.

Brian Smith and Jackie Cuscuna are the co-founders of the delicious, creative and playful ice cream company, Ample Hills. They both have past careers as teachers, Brian later went on to become a screenwriter and director before founding Ample Hills. Ample Hills are known for their chunky ice creams and wacky names but did you know they make every single ingredient from scratch? Brian gives us a basic guide on how to deconstruct a food and recreate it as ice cream and we get Ample Hill's opinion on the artisanal ice cream scene and where they draw their inspirations from.

Timothy Caspare, the Chef de Cuisine at the trendy Italian spot Pasquale Jones, hasn’t always been a chef. On today’s show we talk about his time as an English teacher at a rough high school in New Jersey, his retreat to Italy for his formal cooking education, his quick ascent at Eleven Madison Park and his nuggets of wisdom to balance a highly regimented profession with creative flair.

As the founder of Brooklyn Oenology, Alie Shaper has taken the centuries old wine concept of terroir and modernized it within the Brooklyn environment. Alie is a graduate of Engineering from Cornell University which is where her passion for wine was ignited. After graduating Alie moved to San Jose as a military contractor to work on various projects. She soon returned to New York in pursuit of the wine industry. In 2010 Brooklyn Oenology opened a tasting room in Williamsburg, stocking food and beverage treats from the New York region. Ali is unique in the humane way that she approaches her wines - she has very much taken something from the old world and made it comfortable within its surroundings.

Shen Tong is one of the most accomplished individuals I have met. It is simply not possible to bracket him in to pre- and post-food careers because he builds on his achievements instead moving from one to the next. Shen is a social activist, exiled from China as one of the student leaders in the democracy movement in Tiananmen Square in 1989, he was also heavily involved in the Occupy Wall Street movement. Shen Tong is a television producer, technology innovator, entrepreneur, serial investor and writer. His accomplishments are extraordinary at 48, and his new focus is food. Shen founded Food Future Co. the world's first scale-up accelerator in food, agriculture and social entrepreneurship. He also founded Food-X, the number 1 food innovation accelerator in the world. These accelerators will support companies that are making meaningful change for the future. Food Future Co. and Food-X are not trying to fund rapid growth for a high return on investment, these companies are the ethical investors in the future of food. Tune in to hear a new perspective on the future of food and what the goal in sight is for Shen’s food movement. If you enjoyed todays episode please subscribe or rate and review. One Industry Fits All, Much Love.

Vincent Mazeau recently traded his successful career as an artist and set designer of 15 years to start a new life, owning and operating his own restaurant, Cherry Point, in Greenpoint, with his partners, Chef Julian Colcott and Garrett Smith. Vincent is a graduate of Sculpture from Yale who progressed in to the world of set design with his company, Big Room. During Vincent's fifteen years in the industry he collaborated with brands such as Calvin Klein, Yves St. Laurent, Alexander McQueen and Dolce & Gobbana. As an artist, Vincent’s work has been shown in galleries and museums all around the world as well as some of the worlds most-acclaimed publications. Vincent left the industry to enroll at the French Culinary Institute, after graduation he did a stage at Michelin-starred Corton where he met Cherry Point’s chef Julian Colcott. In this episode we will be discussing why Vincent left a successful career behind him to re-establish himself in the notoriously fickle New York restaurant scene, along with the trials and tribulations of opening a restaurant. I’m also curious to understand how a “Brooklyn restaurant’ is created in his eyes, along with the global trend to seek inspiration from Brooklyn’s bar and restaurant scene – some say Brooklyn is the new Paris.

Stephen and David Flynn are twins and founders of The Happy Pear. The Happy pear began twelve years ago as a fruit & veg shop in their hometown of Greystones, just south of Dublin, Ireland. In that twelve year period, The Happy Pear has expanded to a Café, evening restaurant, sprout farm, food production facility – producing energy bars, pesto, granola and many other plant based delicacies, the happy heart – a health education course, and two best-selling cookbooks. Stephen and David have an insatiable appetite for life and probably have the most jam-packed days of anybody I have ever met. The Happy Pear is a community of people who want to improve the lives of others and all of this has stemmed from the twins vision to start a food movement with their fruit & veg shop. In this episode I sat down with Stephen and David in The Happy Pear café in Greystones. They shared the story of their younger years, the profound connection they have to food, the importance of having fun, and how their food movement is taking shape.

"If you have a genuine passion for something, why not go for it?" I'm back home in Galway, Ireland this week and while I was home I wanted to meet the guys who have set the restaurant scene a light with their warm hospitality and sensational Neapolitan pizza. Galway is the major food destination in Ireland, recently awarded the European Region of Gastronomy 2018 and Dough Bros are the restaurant that perched themselves as the number one restaurant on TripAdvisor for 14 consecutive months among 345 restaurants. Dough Bros is founded by two brothers Eugene and Ronan Greaney. Eugene was laid off from his sales and marketing job during the recent recession and spotted an opportunity to go into business with his brother by starting up a food truck selling Neapolitan style wood fired pizza. The food truck quickly moved on to a pop-up restaurant with a 10 week lease, which extended to 18 months, and four weeks ago the brothers moved in to their first permanent space. It has been a rapid success story for the Greaney brothers with the future looking brighter than ever. In this episode I had an opportunity to speak with Ronan, who takes the mantle of Head Chef. Their vision is simple - quality ingredients and quality service, a restaurant should feel like a home. A place where diners can relax, socialize and feel acknowledged.

"The one through line of my early twenties was that there was no through line." After many years of random jobs and a prolonged stint at the Metropolitan Opera, Casey made a pledge to himself that he would establish his career path by the time he was 30. Food was always heavily involved in Casey's life, it was a love interest of his but always something in the background. That is until he and a friend set themselves a challenge to set up a company in 30 days. They developed a spicy honey with quality ingredients from the Hudson Valley, Bushwick Kitchen was born. Three years later, they now produce 7 products ranging from honey, maple syrup and hot sauce. Casey discusses the early challenges in his first entrepreneurial endeavor, how he rolled with the punches, and how all those random, unrelated jobs in his twenties aligned to mould the multi-dimensional entrepreneur that he is today.

In this episode we meet one of the most inspirational restaurateurs in the States. Largely unknown because she doesn't operate in sexy markets like New York or LA, Martha Hoover is the CEO and founder of 11 restaurants and a charitable foundation. Formerly a public sector lawyer, Martha made the transition to food in '89. With no restaurant experience, two young children, and a third on the way, she opened up Cafe Patachou. Over the past 25 years she has changed the restaurant landscape in Indianapolis - with community at the center of everything she does. Martha shares her simple steps to run a sustainable, efficient and collective restaurant group.