Why Food?

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.  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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: rec

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 b

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, jus

"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 an

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

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.See

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

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-

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.