He’s one of our favorite people to spend time with at food festivals across the country! Steven Satterfield joins us to talk about Miller Union’s ten year anniversary, coming up this November. He shares some of the restaurant’s “greatest hits” – dishes that have stayed on the menu for nearly a decade. He also shares a status update on Slow Food Nations’ Zero Waste Dinner, where he and a group of talented chefs rescue all of the unused food from the weekend and turn it into a magnificent feast.

Photo by Sara Brito.

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Kate Cox, Editor at The New Food Economy, is the special guest host of this episode. Kate spoke with Grant McCargo, Meriwether Hardie, and Lilly Hancock from Bio-Logical Capital. They discuss regenerative agriculture and the work that goes into investing in agriculture and improving the systems in place to support growers along every step of the food production pipeline as well as the burden of America’s focus on commodity agriculture.

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Kat Johnson spoke with Rudy Arredondo and Michael Marsh about agricultural policy and how they work together in our nation’s capital to advocate for farm workers and employers.

Rudy Arredondo is the President and CEO of the National Latino Farmers & Ranchers Trade Association, represents the interests of Latino small farmers and ranchers nationally in Washington, D.C., organizing and dealing with policy, legislation and regulatory issues. Michael Marsh is the President and CEO of the National Council of Agricultural Employers (NCAE). Michael, Rudy, and Kat discuss immigration and agriculture as well as the divide between rural and urban America.

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Speaking Broadly Host Dana Cowin and her special co-host, Ellen Bennett of Hedley & Bennett, sat down with Denver based chef, Dana Rodriguez, to hear her origin story – from growing up in Mexico and learning to cook early in life – to launching her own restaurants including Supermega Bien and Work & Class. Chef Rodriguez was trained in computer science before deciding to change her focus to cooking.

Ellen Bennett is the founder of kitchenware brand, Hedley & Bennett, and is a beloved regular on HRN. She and Chef Rodriguez share Mexican heritage and swap anecdotes about the importance of dishwashers in restaurant kitchens, machismo, and enjoy a special bilingual portion of the conversation.

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Paul Willis is the Founding Hog Farmer at Niman Ranch. He and Caity Moseman Wadler discuss his journey as a fourth generation Iowa hog farmer who became a game changer in the sustainable meat market. They also explore the importance of agricultural issues in rural elections, the ecological impact of industrial agriculture on our waterways, and the importance of supporting young farmers. Earlier this year, Paul Willis was inducted into the Heritage Radio Network Hall of Fame for his work improving our food system and his passionate work making humane and environmentally friendly pork accessible to consumers.

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The Slow Food Leader Summit kicked off with a wide-ranging conversation on the festival’s theme: Where Tradition Meets Innovation. Dana Cowin, host of Speaking Broadly on HRN, moderated the panel. Alice Waters shared the latest developments in school supported agriculture and the push to bring free and healthy school lunches to every child in California. Ron Finley, the ”gangsta gardener” challenged the room full of Slow Food leaders, and Paolo Di Croce spoke about the organization’s global initiatives.

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This episode of HRN On Tour brings you inside Good Food Mercantile in Brooklyn, New York.

Ethan Frisch got to talk to Curt Alpelter of Vermont's own Runamok Maple about creating a national brand around an underutilized product, a general overview of their products and  sugaring and syruping process and what sets Runamok apart from other maple companies besides being the makers of one of “Oprah's Favorite Things”

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This episode of HRN On Tour brings you three interviews from Good Food Mercantile in Brooklyn, New York. These four makers are bringing innovative ideas and creative perspectives to traditional and ingredients and materials.

Hannah Fordin sat down with Heidi Barr, the creator of The Kitchen Garden Series and some beautiful products to talk about how she started out as a costume designer while making linen kitchen products on the side, why linen is such a great textile because of its surprising antimicrobial properties and ideal fit as kitchen and garden product as well as the necessary mindset change when it comes to artisan handmade products and profit margins.

What started out as a small, one acre organic vegetable farm has now grown into a 50 acre farm and hot sauce/salsa production center. Caroline Pam and Tim Wilcox of the Kitchen Garden Farm spoke to HRN about growing their business and how they capturing the flavors and freshness of the vegetables they grow by fermentation smoking to create some truly delicious products.

Hannah Fordin sat down with the founders of Firefly Farms; Mike Koch and Pablo Solanet to talk a bit about their award winning products, how they learned to make cheese and the mistakes that came with, the positives of running both the manufacturing and retail components of a business as well as why they love the Good Food Mercantile!

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This episode of HRN On Tour brings you four interviews from Good Food Mercantile in Brooklyn, New York. These four makers are bringing innovative ideas and creative perspectives to traditional and ingredients.

DRAM Apothecary is a flavor and CBD infused sparkling water brand based out of Salida Colorado. Oscar Simone spoke with co-founder Shae Whitney to hear about their products, hands on operation and use of real plant based flavorings as opposed to the commonly misnomered “natural flavorings”.

Morsinah Katimin is the creator of Sarjen Inc., A San Francisco based, Indonesian inspired line of naturally healing Jamu drinks and delicious Sambal hot sauces. She sat down with Oscar Simone to talk a bit about the flavors and ingredients in these products which can be traced back to Indonesian and South East Asian traditions as well as their centuries-old medicinal history.

Natasha Bailey is the director of marketing and sales at The Green Dirt Farm, a small sheep milk cheese maker focused on creating the highest possible quality of product by valuing every step of production from the dirt, the grass, the sheep, the milk and finally: the cheese.

After Donna Moodie's restaurant's plantain chips received so much love from their customers, Donna Moodie decided it was time to start sharing her crunchy, tasty and naturally gluten free snack with the rest of the world. Oscar Simone got to chat with Donna about how Ms. Marjorie’s Steel Drum Plantains continues to operate out of the restaurant with a familial team and thoughtfulness when it comes to packaging and presentation, as well as some darn good plantain chips.

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This episode of HRN On Tour brings you inside Good Food Mercantile in Brooklyn, New York.

Hannah Fordin chatted it up with friend of the network; Charles Wekselbaum of Charlito’s Cocina to talk about his training and working to prove himself while embracing failure, his process of testing and creating new (award winning) products and the art of controlled spoilage that naturally comes along with making cured meats.

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