Time For Lunch

What do we want? More turkey! When do we want it? Now!

Thanksgiving might be a glimmer in your tummy’s memory, but here at Time For Lunch we can’t get enough of these prehistoric-looking, delicious birds. We hear from turkey experts about what makes these beautiful gobblers so special, talk about our turkey preferences, and hear a scrumptious recipe to make the most of Thanksgiving leftovers.

This week on Time For Lunch, Hannah and Harry are exploring the deepest fathoms of the ocean, looking for delicious algae to eat...that’s right, this episode is all about seaweed! Suzie Flores of Maine’s Stonington Kelp Company joins the conversation to teach listeners about this yummy, nutritious, ocean snack. Plus, Suzie shares her kids’ favorite kelp recipe and we’ve got jokes, fun facts, and more in store for you.

If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to [email protected].

Celebrate HRN’s new look and invest in the future of food radio. Become a monthly sustaining donor at heritageradionetwork.org/donate.

This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

This week on Time For Lunch, Hannah and Harry are getting to know people we look up to, who inspire who we might want to be when we grow up: our role models. We are joined by the inspiring young chef, Rahanna Bisseret Martinez who, now sixteen years old, was a finalist on Top Chef Junior at thirteen. Additionally, we hear from chef Elle Simone of America’s Test Kitchen, who tells us about the role models who inspired her as well as her tips on learning to cook at a young age. Plus, we’ve got jokes, music, and a whole heap of fun facts.

If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to [email protected].

Celebrate HRN’s new look and invest in the future of food radio. Become a monthly sustaining donor at heritageradionetwork.org/donate.

This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

This week on Time For Lunch, Hannah and Harry are getting down and dirty in the smell, but essential world of composting. We hear from Jayne Merner Senecal of Earthcare Farm who is an expert on turning kitchen scraps into gardening gold. The show’s new intern, shares her experience from middle school acting as the cafeteria compost monitor. Plus, we’ve got jokes, music, and a whole heap of fun facts.

If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to [email protected].

Celebrate HRN’s new look and invest in the future of food radio. Become a monthly sustaining donor at heritageradionetwork.org/donate.

This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

This week on Time For Lunch, we are going back to our roots to learn about the source of all plant life: seeds! Special guest Shannie McCabe of Baker Creek Seeds teaches us about the importance of having a colorful assortment on your plate and much more. Plus, as always, this episode is chock full of fun facts, jokes, and music.

If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to [email protected].

Heritage Radio Network is a listener supported nonprofit podcast network. Support Time For Lunch by becoming a member!

Find us on Instagram @timeforlunchpodcast!

This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

This week on the Season Four Premiere of Time For Lunch, we have a very special music filled episode! Hannah and Harry are joined by Andrew & Polly who host the fabulous podcast Ear Snacks. Together we explore the rich world of sounds by playing a bit with the jars in our cupboard. Plus, celebrated author (and Harry’s childhood babysitter) Eugenia Bone shares her recipe for strawberry jam, the perfect thing to seal up in a jar.

If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to [email protected].

Heritage Radio Network is a listener supported nonprofit podcast network, support Time For Lunch by becoming a member!

Find us on Instagram @timeforlunchpodcast!

This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

We asked Adrian Miller (A.K.A. The Soul Food Scholar) what is the most important and iconic soul food dish and his answer was: greens!

Delicious, nutritious, and deeply steeped in history, we all agree that you’ve got to eat your greens. In addition to coming back to a conversation with Adrian Miller, Hannah and Harry are lucky enough to bring back one of our most beloved guests; Germaine Jenkins of Fresh Future Farm.

As we look back on Black History Month it’s a great time to reflect and celebrate the many cultures and cuisines that our friends and neighbors of African descent can share. However, one month a year is truly not enough time to learn about and honor Black culture in America. So regardless of the time of year, let’s remember to be curious and open about our own history and the stories of folks around us.

Stay tuned as we have another episode celebrating Black History Month coming up soon!

What’s green, prickly, a little slimy, and utterly delicious? On this episode of Time For Lunch we’re celebrating Black History Month and learning about okra.

Hannah and Harry talk to food writer, former attorney, politico and certified barbecue judge Adrian Miller (A.K.A. The Soul Food Scholar) about how ingredients and techniques originate in Africa came to the US and shaped the heart and soul of American cuisine. Plus, fourth-generation farmer Felicia Bell teaches us about agricultural and food traditions that have shaped her life.

Black History Month is a great time to reflect and celebrate the many cultures and cuisines that our friends and neighbors of African descent can share. However, one month a year is truly not enough time to learn about and honor Black culture in America. So regardless of the time of year, let’s remember to be curious and open about our own history and the stories of folks around us.

Stay tuned as we have another episode celebrating Black History Month coming up soon!

Last week, we learned all about salt and you can’t have salt without pepper! On this episode of Time For Lunch, Hannah and Harry are celebrating this yummy and sometimes sneeze-inducing spice that is essential in every kitchen!

Spice expert Ori Zohar from Burlap & Barrel teaches us where pepper comes from and how it grows. He shares excellent advice for how to experience pepper or any food using all five of your senses. Plus we’ve got jokes, fun facts and, Harry teaches us the recipe for a tasty, cheese, peppery pasta dish called cacio e pepe!

What naturally occurring crystal make food last longer and taste better? This episode of Time For Lunch is all about salt! Hannah and Harry try out a cool science experiment, learn about an ancient ocean in the Allegheny mountains that is the source of very special salt from J.Q. Dickinson Salt works, and our Producer Emily teaches listeners an easy at-home ice cream recipe. As always this episode is jam packed with salty jokes and foodie fun facts.