Through her successful catering company, Great Performances, Liz Neumark has become a powerful advocate for social justice issues in NYC. Listen in to hear how Liz stepped up to help the city feed homebound elderly during the pandemic; launched The Sylvia Center to teach kids about food and cooking; and is steeping herself in issues important to the Bronx community after moving her headquarters there.

Catering for Change: Liz Neumark

A show about the brilliant, powerful women breaking ground in the food world. Host Dana Cowin, former long-time Editor-in-Chief of Food & Wine Magazine, holds intimate conversations with successful and boundary-pushing female chefs and innovators. These are moving, personal stories of struggles and triumphs, personal and professional, that can provide lessons and inspiration for anyone looking to succeed in any industry.

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Macaroni au gratin is the dish that star chef Ashley Christensen might be best known for. Served at Poole's Diner in Raleigh, North Carolina, it's dialed in to perfection. Thoughtfully conceived, utterly delicious, memorable, tweaked where necessary, but never overhauled. This attention to detail that shows in every dish at this 15 year old institution is a reflection of Ashley's leadership style. Profoundly human, intensely fair, and earned over time. Listen in to hear more from one of the most talented leaders in hospitality.

A Chef Grows in Raleigh: Ashley Christensen

Through her profound connection to her people and land in Apex, North Carolina, cultural preservationist Gabrielle Eitienne shares the importance of place and the power of archiving the wisdom of your community. Says Eitienne: "I was working in the food industry, I was doing pretty well. I had just gotten a really cool job offer and was climbing this ladder that on paper looked really good to me. I also felt that the real work that I needed to do was elsewhere." With that revelation, Eitienne moved home. Listen in to hear stories of family, gardening, juke joints, sack sausage, and love.

The Power of Preserving Place: Gabrielle Eitienne

We want to personally invite you to "Foraging Like a Local," an HRN event Dana will be hosting on Wednesday, April 12th at 6:00 PM in Brooklyn. 

The evening will highlight exciting ways to see, taste and experience the natural world whether among the concrete or the trees. Dana will be joined by Melissa Metrick; Urban Agriculture professor and host of HRN’s Fields, and Tama Matsuoka Wong; Forager, Meadow Doctor, Lawyer, Author, and Owner of Meadows + More. Together they will discuss the beauty and bounty of overlooked, sometimes maligned growing ingredients; how to prepare what we find, how to think about the future through resilient, found foods.

This the second in HRN’s Spring live event series taking place on the second Wednesday of each month through May at Farm to People Kitchen and Bar in Bushwick, Brooklyn. Each month, you can join the HRN community for expert panel discussions, hands-on workshops, tastings and live Q&A.

HRN's mission is to create a more equitable, sustainable, and delicious world, so tickets to Foraging Like a Local are only $15. If the cost of a general admission ticket is not feasible, please utilize the discounted ticket option for a free ticket.

W﻿e can't wait to see you there! For more information or to reserve tickets go to heritageradionetwork.org/eventseries

Join Dana and HRN on April 12th in Brooklyn

Seeing people adversely affected by not planning for more resilient futures, both in the face of climate change and in the face of inevitable economic change, has shaped Briana Warner's entire career. From working with the US Foreign Service as an undergrad to now running Atlantic Sea Farms, Bri has sought out solutions today that will make for a better tomorrow. Right now she's throwing all of her energy into growing kelp with the lobstermen on the coast of Maine. "It is the best food you could possibly eat for people and planet, and I don't think that's hyperbole. There are ways to oversell the impacts of kelp. We're not sequestering carbon. We're not going to reverse climate change. We're not going to save the planet with kelp. But certainly anything that you put on the plate that is not kelp is more carbon intensive and worse for the planet."

Saving an Industry Before Disaster Happens: Briana Warner

Lindsay Hoopes went from working with Kamala Harris on tough cases to taking over her father's Napa Valley winery, which is a job twist she never saw coming. As the CEO at Hoopes Vineyard, she's navigated challenges as complex as those she encountered as a lawyer back in San Francisco. When the 2017 fires blanketed the grapes with smoke, Hoopes had to choose whether to compost the year's crop or find a way to save it. Her move to salvage the vintage with a Napa-appellation Brandy (coined Napagnac) put a spotlight on the future of Napa Valley as the wine industry contends with climate-change related issues among others. Listen in for more on Lindsay's fascinating career and her stewardship of one of Napa's top family-owned wineries. 

Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!

Catering for Change: Liz Neumark

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