Feast Yr Ears

Matt and Ted Lee have been promoting and writing about southern food for more than a decade. And if you haven't had their boiled peanuts, you're missing out. In their new book, Hotbox! they unpack the history of and current state of catering. Ever wonder how a meal for 1000 people gets served in a place with no kitchen facilities? you might never think about a banquet the same again.

Photo Courtesy of E.V. Day

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Tune in to hear Harry walk around at the Charleston Wine and Food Festival. As part of Heritage Radio Network on tour, Harry went to the festival to do interviews and more. Harry took the mic out into the crowd to see what people were eating, what they thought about the festival, what they were throwing away and whose statue is in Marion park...

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Darina Allen should be a household name. She's the founder and chief instructor at the Ballymaloe Cookery School in County Cork Ireland which she opened in 1983. She's written over 10 books on food and cooking, hosted numerous television series, started the modern farmer's market movement in Ireland, is the head of Slow Food Ireland and so much more. Tune in to hear Harry and Darina talk about food, farming education and cows.

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Tiffani Thiessen joins Harry at the Charleston Wine and Food Festival to talk about her cookbook, cooking with her kids, about Charleston, restaurants, and what she has coming up on the horizon. Tiffani has been in front of the camera since she was 8, and is now spending as much time with her family as possible.

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Amber Maykut is a taxidermist. She doesn't work in a rural area where people might be hunting and fishing, she works in Brooklyn where people tend to have room for her mice, rats, chipmunks and butterflies. Tune in as she and Harry cover illegal taxidermy, posing animals in anthropomorphic settings and even one time there was a taxidermied hot dog (well, sort of.)

Photo by Sheila Barabad

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Michael Robinov is the CEO and founder of Farm to People, and online farmer's market, grocery, cool food subscription box site dedicated to bringing the best food out there right to your door. They're not just saying that either. What will the grocery and produce buying of the future look like? tune in to hear Harry and Michael talk about that along with what Farm to People does and how an online food platform connects with its customers through more than a screen.

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In December 2018 Katerina Boagtireva opened NY's first packaging free grocery store. Precycle is the culmination of 3 years of planning and if everything goes according to plan you'll be seeing more of these around soon. The idea is that we should keep waste out of the landfill when we buy items, not after. Tune in to hear more!

Photo Courtesy of Marina Moskvina-Williams

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John Hutt is the chef at the Museum of Food and Drink. No they don't have a cafe or a restaurant. Part research lab, part museum exhibit and part playground John has a job many dream of. He gets to explore food and beverage everyday and share that with the world. Tune in to hear about pressing ducks, why the Chinese chef's knife is a pinnacle of design and why the American South isn't ready for Szechuan peppercorns.

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Devon Person is a Wizard. That's not his day job, but it's his calling. Since moving to the city in 2013 Devin has been working on enlightening those around him, whether in professional settings like office retreats or just people he meets on the subway and offers to grant them a wish. It's a weird time in the world and perhaps we all could use an encounter with a wizard now and then.

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Ethan Frisch runs Burlap and Barrel spices (and hosts Why Food? here on HRN) a company that sources spectacular spices direct from the source. Tune in to hear Harry and Ethan talk about old spices, new spices and why you should really clear out your spice drawer more often.

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