Word of Mouth
The Ultimate Guide to Creating the Perfect Charcuterie Board
Charcuterie boards have become the centerpiece of gatherings, celebrations, and even casual evenings at home. Not only are they delicious and versatile, but they also allow for creativity and personal expression. Whether you’re a seasoned pro or a first-time host, here’s everything you need to assemble the perfect charcuterie board that looks as good as it tastes.
Cheeses: The Heart of the Board
Cheese is often the main attraction of any charcuterie board, offering a variety of flavors ...
Understanding Food Labels: Grass-Fed, Grass-Finished, Organic – What Do They Mean?
When browsing the meat section at your grocery store or farmer’s market, you’ve likely come across labels like “grass-fed,” “grass-finished,” or “organic.” While these terms are commonly used, they can be quite confusing for the average customer. So what do these terms actually mean, and how can knowing more about them impact your buying decisions?
Here’s a breakdown to help you navigate the world of beef labels and make informed choices for your health, your wallet, and the ...
The Ultimate Podcast Playlist for Thanksgiving Prep
Thanksgiving is a time to gather around the table, share delicious food, and connect with loved ones. But why stop at the table? This year, let your ears feast too with a curated playlist of podcasts that pair perfectly with the holiday spirit. Whether you’re prepping the turkey, traveling to see family, or unwinding after a hearty meal, these episodes will keep you entertained, inspired, and maybe even a little more grateful. From heartwarming stories to culinary deep dives, this ...
RPM’s Bob Broskey Digs In
“Work at many restaurants. Work in different styles of dining, different cuisines, different sizes of restaurants. Find what you love and really dig into it.” The advice that Bob Broskey gives to chefs beginning their careers reflects his own path through the restaurant industry. Chain restaurants and cable TV were the unlikely pavers on the road to Bob’s current role as head of culinary for Lettuce Entertain You’s RPM restaurant collection. The division encompasses RPM Steak, RPM Seafood, ...
A Delicious Journey on the Cayuga Lake Scenic Byway
The Finger Lakes region is perhaps most famously associated with Ithaca, home to Cornell University, and a bustling community of students, academics, and innovators. But as Jimmy Carbone (host of Beer Sessions Radio), RJ Bee (host of Amuse News), and Gabriel Jean (HRN's Head of Audio) discovered on a recent trip, there is so much more to this picturesque area than its academic reputation. This vibrant region is rich with diverse offerings, from cider and craft beer to an eclectic mix of ...
Youth In October
Youth In October
Our October editorial theme is YOUTH!
For children, this season is full of excitement—whether it’s sharing Halloween candy or enjoying the seasonal treats that fall brings. But beyond the fun, it’s also the perfect time to help them understand the deeper connections between their food and the world around them. As the fall harvest arrives, it’s not just about enjoying abundance, but also reflecting on the systems that make this abundance possible.
Youth signifies ...
Podcast Playlist: Craft Malt Month
Women Defining the Craft Malt Industry
This week on Beer Sessions Radio, Jimmy is highlighting the powerful women defining the craft malt industry. On the show is Jesse Bussard from the North American Craft Maltsters Guild in Bozeman, MT; Kether Scharff-Gray from Mainstem Malt in Walla Walla, WA; and Hilary Barile from Rabbit Hill Farms & Malt House in Shiloh, NJ.
To kick things off, Jesse introduces us to her role at the Craft Maltsters Guild. Then, Hilary walks us through Rabbit Hill ...
HRN Boldly Expands Lineup with “Knead To Know,” The #1 Baking Entertainment Podcast
Leading Food Podcast Network, HRN, Partners with Renowned Baker Gemma Stafford to Deliver the Latest Baking Trends, Celebrity News, & Expertise to a Broader Audience
New York, NY (September 9, 2024) — HRN (Heritage Radio Network), a pioneering nonprofit in food storytelling, is excited to announce a new partnership with the BOLD BAKING NETWORK’S "Knead To Know," the #1 baking entertainment podcast hosted by renowned Irish chef Gemma Stafford. Stafford, the creative force behind the ...
Harvest In September
Harvest In September
We’re saying goodbye to the lazy days of summer and welcoming the energy that fall has to offer with the editorial theme of HARVEST.
As the season changes, we’re reminded that fall is more than just a time to literally gather what we’ve grown, but also a time to conceptually reap what we sow — and that the values, the practices, and the conversations we’re planting today will shape the thoughts and views of tomorrow.
Over the past few months, HRN has doubled down on ...
Rest In August
Rest In August
After saying goodbye to our spring interns who, month after month and week after week, churned out delightful and captivating episodes for HRN’s flagship food storytelling podcast Meat + Three, we’ve decided to head into the month of August with the theme of Rest. Not only are our interns resting from 6-months of interviewing, writing, recording, and producing, but our staff, our podcast hosts, and our entire HRN community is looking at August as the last summer lull ...
A Pineapple Walks into a Canadian Pizzeria…
Article by Addison Austin-Lou, 2024 HRN Research and Radio Intern
Hawaiian pizza is without a doubt the most controversial slice you’ll ever take a bite of. Americans are split almost dead even on whether they like it as a topping or not. In 2017 Jimmy Kimmel took to the airwaves with a blistering critique of this sweet and savory slice. He cited a tweet by Canadian Prime Minister Justin Trudeau stating “I have a pineapple. I have a pizza. And I stand behind this delicious Southwestern ...
Play in July
This month's theme is Play. Here's what our artist, Jashua Larose, had to say about this theme and the artwork:
"I had a lovely day out in Long Island with a group of friends that I haven’t seen in a long time. It was a rather big group that we huddled into threes. We were all enjoying the environment in our own ways. Some were lying on the towel, catching the sun. Some were playing on the sand with a volleyball. And some of us were taking a dip in the water. We’d group together then ...