It is no secret that 2024 and 2025 have been tough years for food journalism in the United States, with a number layoffs happening across the industry. It’s against this national backdrop that at the end of March we hosted a panel discussion on the Podcast stage at Boise’s Treefort Music Fest.

Our live podcast - also a part of Treefort’s Foodfort programming - brought together voices and perspectives from across Boise’s restaurant and food media landscape to tackle topics ranging from how the rise of new local media has affected the restaurants they cover, to the question of what makes someone an expert or authority on food? 

The conversation we had at Foodfort also touched on a lot of trends that are being experienced in cities all over the country. And so a few weeks after the panel, we also chatted with Dana Cowin, a former long-time editor of Food & Wine magazine, founder of Progressive Hedonist, and one of our colleagues at HRN, the Heritage Radio Network. 

Guests:

• Dana Cowin (Founder, Progressive Hedonist)
• Becca Alamilla (Co-owner, Amano)
• Kara Jackson (Managing Partner & Editor, BoiseDev Eats)
• Natalie Plummer (Creator, Hello Meridian and Podcast Host, The Boise Bubble)
• Scott Charles (Moderator,  Boise Food Finds Facebook group)

We are a part of HRN. Help us create a more sustainable world by shifting the way we think about food by supporting HRN's first ever two-week fundraising drive.

Exciting announcement: today Copper & Heat Radio is joining Heritage Radio Network, an independent, nonprofit podcast network with a mission to build a more sustainable world by shifting the way we think about food. To mark the occasion, we’re bringing our first episode ever back to the top of the feed. 

It’s called “Brigade”, and it’s the first episode in our James Beard Award-winning first season, Be A Girl, released in 2018. 

Why are restaurant kitchens organized the way they are? What is a kitchen brigade? What does a typical day of a cook look like? How does someone move up the ranks? And what do women do to work their way up the ranks in a kitchen?   

Some of the stats: 

• Women make up a little over 50% of students graduating culinary schools 
• Women make-up over 50% of total foodservice employees 
• Somewhere between 30%-50% of back-of-house employees identify as women 
• 27% of line cooks are ladies 
• 19% of chefs are ladies 
• 7% of head or executive chefs are ladies.

Join this second panel recorded live at the Roux event in Portland, Oregon in collaboration with Xcelerate. This episode delves into the journeys of four women entrepreneurs in the food industry as they navigate cultural influences, product development, and business growth. Moderated by Viridiana Ponce, the panel features discussions on the importance of community support, unconventional strategies, cultural authenticity, financial management, and the power of persistence. Listen in to learn how these women are making their mark and overcoming challenges in the CPG (Consumer Packaged Goods) world.

Panelists include Holly Ong (Sibeiho), Sandra Arnerich (Renata), Kim Lehn (Sue Gee's), Christina Jessie (Market of Choice) and moderator, Viridiana Ponce. 

Learn more about Roux: https://www.rouxportland.com/aboutroux

Learn more about Xcelerate: https://www.xceleratewomen.org/

Join this panel (recorded live at Roux in Portland, Oregon) of industry-leading women entrepreneurs as they share candid and invaluable insights into navigating business growth through diverse investment strategies, including bootstrapping, venture capital, and angel investing. 

This deep-dive discussion covers essential aspects of targeting the right investors, maintaining profitability, and adapting to market changes. Learn about transitioning business models, the impact of iOS privacy updates on digital marketing, and the importance of multichannel marketing strategies. The conversation also highlights the power of organic marketing, building authentic brand communities, and the critical role of leadership in balancing innovation and brand consistency. Founders share their experiences on personal evolution, company culture, and leveraging leadership coaching to ensure sustainable growth. Whether you're an aspiring entrepreneur or a seasoned business owner, this episode offers a wealth of knowledge to help you secure capital, expand your business, and lead effectively.

Panelists include powerhouses Jaclyn Johnson (Create & Cultivate + Cherub), Jing Gao (Fly by Jing), Maya French (Koia + HappyPop), Kat Craddock (Saveur). Moderated by Elizabeth Tilton (Oyster Sunday). 

Learn more about Roux: https://www.rouxportland.com/aboutroux

In this live podcast recorded at the Cookbook Fest in Napa, California, Copper & Heat Radio host Katy chats with Bricia Lopez and Brandon Skier. 

The two authors share their backgrounds, discuss their newly published cookbooks, and reflect on their personal journeys in the food industry. They delve into the nuances of restaurant versus home cooking, the significance of the chef title, and the challenges of translating professional culinary techniques for home cooks on paper.

Guests:

Bricia Lopez

Instagram   |   Website  | Her books, Asada  & Oaxaca

Brandon Skier

Instagram   |   TikTok  |  His book, Make It Fancy

In the last year, Boise was featured in two vastly different pieces of food news. First Chef Kris Komori of KIN brought home the first Boise James Beard Award. This same year, In N Out opened its first of four locations in the Boise area. 

In this episode, Katy discusses the rapidly changing restaurant industry in Boise, Idaho, recorded live at the Treefort Music Fest in March 2024. Katy and a panel of expert guests explore how the city's food identity has evolved with an influx of new residents and rising tensions over real estate and cultural shifts. The panel included local restaurateurs and industry advocates, who share their insights on the current state of Boise’s food scene, the workforce challenges, and the potential implications of Boise’s rapid growth. The episode also addresses the difficult questions raised by a local restaurateur about fostering true community and supporting independent restaurants amidst increasing competition from larger hospitality groups and real estate investors.

Guests:

Remi McManus from KIN Restaurant

Katie Baker from FARE Idaho

Dr. Amanda Ashley from Boise State University

Reno Rodriguez from the Hotel Renegade/Geronimo Hospitality Group

Audience question from Cal Elliot of Little Pearl and The Avery

In this guest episode from Loading Dock Talks with Chef Preeti Mistry, Preeti talks with Chefs Norma Listman and Saqib Keval, the duo behind Masala y Maíz and Marigold in Mexico City. The chefs share their unique culinary backgrounds and the melding of their heritages — Mexican, South Asian, and East African — into their cuisine. They discuss the process behind their lamb barbacoa recipe, a melding of Norma's Mexican family tradition with Saqib's South Asian flavors and spices. The discussion also explores the significance of maintaining cultural integrity while innovating with traditional recipes, avoiding the pitfalls of fusion for the sake of novelty. They also discuss the broader responsibilities of chefs in society, touching on labor rights in the restaurant industry, creating a supportive work culture, and the importance of political engagement through food. 

Listen to more Loading Dock Talks here or wherever you get your podcasts.

More about the Copper & Heat Radio brand refresh: 

Many of you know us as Copper & Heat (the newly dubbed Copper & Heat Radio) which explores the forces that shape our meals through narrative, sound-rich podcasts.

Copper & Heat Creative is an expansion of our award-winning storytelling. As a production studio, we focus on helping brands engage food-curious audiences with unique and thoughtful content. Over the past few years, we have done work we are really proud of with some amazing brands on projects ranging from podcast production to social media strategy and in-person event activation.

At the heart of all of our work is our belief that food is a conversation. We tell stories that, like the best meals, challenge preconceived notions and delve into the forces that shape them.

You can learn more about all of our work on our newly refreshed website: Copperandheat.com

Geraldine has started not one, but two international controversies with her blog "The Everywhereist." A three-time guest on Copper & Heat, we first chatted with her 5 years ago about imposter syndrome after winning a James Beard Award for her blog post about Mario Batali's cinnamon rolls, and then again 2 years ago after her blog post about her disastrous meal at Bros in Italy went viral. 

Geraldine's new book, "If You Can't Take the Heat: Tales of Food Feminism, and Fury" explores themes similar to those in her viral blog posts about the systemic challenges of being a woman working in food. In this interview, we talk about the challenges faced by women and non-binary individuals and the importance of speaking out against injustice. Geraldine shares her experiences with her viral blog post about Bros and the subsequent New York Times article, highlighting the biases and dismissive attitudes she encountered. The conversation delves into the pressure to perform a personal brand, as well as the experience of imposter syndrome. 

For more from Geraldine: 

Buy her new book

Her website

Her Instagram  |  Threads

In this episode, Katy talks with chefs Reem Assil of Reem’s California in San Francisco, and Carlo LaMagna of Magna Kusina in Portland, OR, and Magna Kubo in Beaverton. 

Reem is a Palestinian-Syrian chef and activist who was a semifinalist for the James Beard Foundation Best Chef West award in 2018 and ‘19 and a finalist for the Outstanding Chef award in 2022. She won a 2023 IACP award for her cookbook, Arabiyya: Recipes from an Arab in Diaspora. 

Carlo’s restaurants highlight modern Filipino cuisine, and he was named one of Food & Wine’s Best New Chefs in 2021. He was nominated for a 2022 James Beard Foundation Award for Best Chef: Northwest & Pacific.

In this episode, Katy, Reem & Carlo talk about redefining success and failure, cultural and family pressures when cooking their food, and how they take care of themselves.

We recorded this episode in collaboration with the Southern Smoke Foundation and Visit Houston. Southern Smoke exists to take care of our own. As a nonprofit founded and powered by current and past F&B workers, they’ve felt the heat of the industry firsthand. Their efforts are dedicated to creating a meaningful safety net of support that doesn’t exist for most people in our world. 

To learn more about their emergency relief and mental health programs, visit their website. 

Reem Assil

Instagram  |  Reem’s California  |  Her book, Arabiyya  | Hospitality for Humanity

Carlo Lamagna

Instagram  |  Magna Kusina  |  Magna Kubo

Southern Smoke

Instagram  |  Get Help  |  Donate

Visit Houston

Instagram  |   Website

In this episode, Katy talks with chefs Ana Castro of Lengua Madre in New Orleans, and “G” Benchawan Painter from Street to Kitchen and Th_Prsrv in Houston. Ana was one of the 2022 Food & Wine Best New Chefs and Lengua Madre was a Bon Appetit 50 Best New Restaurant. G won the 2023 James Beard Award for Best Chef: Texas.

In this episode, Katy, Ana, and G talk about dealing with bad customers and reviews, discussing mental health with family, and the different ways they support their team.

We recorded this episode in collaboration with the Southern Smoke Foundation and Visit Houston. Southern Smoke exists to take care of our own. As a nonprofit founded and powered by current and past F&B workers, they’ve felt the heat of the industry firsthand. Their efforts are dedicated to creating a meaningful safety net of support that doesn’t exist for most people in our world. 

To learn more about their emergency relief and mental health programs, visit their website. 

Ana Castro

Instagram  |  Lengua Madre  |  About her new project

G Benchawan Painter

Instagram  |  Street to Kitchen  |  Th_Prsrv

Southern Smoke

Instagram  |  Get Help  |  Donate

Visit Houston

Instagram  |  Website