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

Hannah Fordin got to sit down with longtime friends of HRN, Sue Conley and Maureen Cunnie of Cowgirl Creamery to talk a bit about the company's history as a producer, distributor and retailer of cheese, their brand new products, their ideal cheese spreads and why while there are many incredible emerging cheese makers, many of them are struggling to stay in business.

Heritage Radio Network On Tour is powered by Simplecast.

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

Hannah Fordin got to chat with Josh Rogers, the founder of Heritage Seaweed and Cup of Sea about his previous career as a food writer and how he got into the seaweed game, what it’s like to be on the frontlines of an essentially untouched industry, the simplicity of seaweed farming and using education as a marketing tool.

Heritage Radio Network On Tour is powered by Simplecast.

Ethan Frisch of Why Food? sat down with Ari Miller the creator and chef at South Philadelphia restaurant, Musi to talk a bit about relationship cuisine, using the lesser loved ingredients and Ari’s own path from journalism to food and how the two careers have had more overlap than one might think.

Heritage Radio Network On Tour is powered by Simplecast.

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

Ellen Lee Allen, the senior marketing manager at ACME smoked fish sat down with Ethan Frisch to discuss the history and longevity of a 4th generation family owned fish smoking company, how they keep such a historic company alive and up with the trends, the processes behind their smoked fish products, the distinction between lox and smoked salmon and a brand new candied salmon product.

Heritage Radio Network On Tour is powered by Simplecast.

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

Hannah Fordin was lucky enough to sit down with not one but two Italian food experts and importers. Beatrice Uighi of Gustiamo and Rolando Beramendi of Manicaretti brought Hannah some special, lesser known ingredients to taste and insight to share on some of the challenges of their businesses, new products that have been exciting them and their perspective on American consumers whose curiosity can be credited in a way for keeping traditional italian ingredients alive and in demand.

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Naomi Mobed is a banker by training but today she creates delightful chutneys and complex preserves. She sat down with Ethan Frisch to chat about her ingredients and flavors, starting the company on a dare, fighting back against the ‘ethnic’ classification and the value of taking it slow when it comes to releasing products.

Heritage Radio Network On Tour is powered by Simplecast.

Welcome to Cheeselandia! You won't find this special place on any map, but the spirit is based on the tenacity, ingenuity, and creativity of Wisconsin's cheese industry. For one night only, Cheeselandia popped up in Brooklyn, bringing together cheesemakers, cheesemongers, and enthusiasts to enjoy a magnificent collection of Wisconsin's finest cheeses, partake in guided pairings, and style their own cheeseboards for that instagrammable moment. Elena Santogade, host of Cutting the Curd on HRN, and Caity Moseman Wadler, HRN's Executive Director sat down with some of the evening's guests and the team that brought Cheeselandia to life for this special episode.

Guests include Jillian Loyas and Lisa Griffin (Cheeselandia Mongers), Lauren Dykes (Shuman Cheese), Gino Church (Brains on Fire), Suzanne Fanning (Wisconsin Cheese), Lauren Mosness (ABC Beer Company), and Marissa Mullen (@thatcheeseplate).

HRN On Tour is powered by Simplecast.

The Queen City is changing right before our eyes, and the culinary community is leading the charge. HRN’s Caity Moseman Wadler and Kat Johnson sit down for a roundtable discussion about the exciting direction of Charlotte’s foodscape with Kris Reid, the Executive Director of the Piedmont Culinary Guild; Bruce Moffett, the founder of Moffett Restaurant Group; Ashley Boyd of 300 East; and Greg Collier of Uptown Yolk.

The group talks about the unique community that is fostered through the Piedmont Culinary Guild, an invitation-only organization that connects the Food Chain in the Piedmont region of North and South Carolina. The PCG strengthens the local chef and culinary community by sharing resources, educating consumers, and establishing regional recognition.

They also share insights on the evolving palate of the city and predictions for the future – from the rise of neighborhood restaurants and the city’s growing food truck scene – to the exciting new produce options at local farmers markets and ability to express the seasons through restaurant menus.

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Kat Johnson and Caity Moseman Wadler join Chef Shai Fargian for lunch and a discussion on how Yafo Kitchen is changing the fast casual game in Charlotte. Now on his third location, Fargian continues to push boundaries. His menu features Israeli street food staples with a rotating seasonal menu. Everything is made in house – from falafel, hummus, and pita – to 48-hour braised lamb and the brand new amba chicken salad.

Yafo Kitchen won over the city of Charlotte, inspiring hot takes that it could be the “next Chipotle.” We can believe it. Fargian is not only a gifted chef, he’s also got a background in the military and a degree in supply chain management. These skills serve him well. His days paratrooping taught him to always smile, especially in stressful situations (like jumping from a plane). Smiling calms your whole body down and makes you able to work through tough situations. He shares this advice with his staff.

As Yafo Kitchen continues to grow (Fargian is aiming to open a few more locations soon), he has to put his logistical experience into play. Since all of Yafo’s food is super-seasonal and always made fresh, that means sourcing large quantities of local produce – way more than farmers are used to growing and selling to just one restaurant.

In this wide-ranging conversation, Fargian reflects on Yafo Kitchen’s journey so far and looks towards a bright future for the restaurant group.

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We met Henry Jones two years ago at the first International Symposium on Bread in 2017. Back then, he was making a name for himself as the head baker at Butcher & Bee in Charleston, SC. He’d initially joined the team to work under the head baker, Joe Shea, who left a few months into Jones’ tenure. Jones was named his successor (at only 22 years old) and quickly caught the attention of Glenn Roberts of Anson Mills.

We sit down with Jones two years after first meeting at the third annual symposium. He’s now working with Roberts and Kay Rentschler developing recipes for the Anson Mills website. We talk about working with some of the more unusual Anson Mills products and his transition to writing recipes aimed at home bakers.

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