Why Food?

In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years before starting her own business, Angkor Cambodian Food and publishing her memoir, “Short Hair Detention”. She now lives in San Francisco Bay Area with her husband Kent Laux.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

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Join Ethan & guest host Vallery Lomas for an interview with Hetal Vasavada. She's is the founder of the blog, Milk & Cardamom and a former MasterChef contestant who went from being a biochemist to feed media consultant. She consults on recipe development and content creation for culinary businesses. Her recipes have been featured in Huffington Post, TASTE and The Times of India. She lives in San Francisco, California.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate.

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See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chef Alvin Cailan is a Filipino-American chef who grew up in Los Angeles, where he learned how to cook at a very young age. He attended the Oregon Culinary Institute, and later worked for culinary establishments such as Olympic Provisions, Bouchon, French Laundry, and more. Shortly thereafter, he opened his famed Eggslut (where he rose to fame), his chef-driven, gourmet concept which started as an egg-centric food truck but now has multiple locations throughout LA. Eggslut was inspired by his love for eggs and is now hailed as one of the best egg sandwiches in the country. He then opened Amboy, a Filipino fast-casual restaurant in Chinatown, LA, which focuses on Inihaw style lunches (grilled meats) and recently opened The Usual in NYC, where he showcases his personal approach to American comfort food like his signature The Usual Burger and Cajun Spiced Fried Chicken. Alvin is also the host of First We Feast’s The Burger Show which airs on YouTube and has been nominated for a Shorty Award.

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Join co-hosts Ethan & Jenny for a conversation with Material cofounders Eunice Byun and Dave Nguyen. They're longtime friends, and they launched Material in 2018 to bring people together and spark meaningful moments by creating high-quality, thoughtfully designed things for the kitchen.

Eunice started her career at Goldman Sachs, has helped launch and advise several start-ups in the consumer space, and was most recently Head of Digital at Revlon. Her favorite dish to cook (and eat) are whole grilled fish tacos, and her current favorite restaurant (ever-changing top billing) is Lilia. When she is not eating or thinking about food, Eunice can be found chasing her four-year old daughter around the city's neighborhood parks.

Dave is co-founder and COO of Material, bringing more than 10 years of supply chain and business operations management experience with leading brands such as Valentino and Chanel. Previously, Dave was the Director of Planning at Chanel, where he led business planning functions and cross-functional projects for the company’s fashion retail division. Dave holds graduate degrees from Boston College Law School and Carroll School of Management and an undergraduate degree from the University of California, Irvine.

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Vallery Lomas was working as a an attorney for the New York City government and writing a food blog when she was contacted by a casting director for the Great American Baking Show. She auditioned, was accepted and ultimately won the 2017 season, but it never aired. She has since appeared on CNN, the Hallmark Channel, ABC, and Fox, been featured in I have been featured in People Magazine, Buzzfeed, Forbes, Variety, Grubstreet, the Chicago Tribune, Food & Wine, presented at the 2018 James Beard Awards, and has joined the board for the International Association of Culinary Professionals. Join us for a conversation about reality TV, social media and beautiful baked goods!

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This week, please join us in welcoming Alicia Kennedy to the studio! Alicia is a Long-Island born, Brooklyn-based food writer and recipe developer with a focus on the intersection of food and politics, veganism, and spirits. She’s the vegan recipe columnist for NYLON Magazine and a former Village Voice contributor. Her podcast, Meatless, features conversations with chefs and writers on issues around culture and meat consumption. ⁣

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We are excited to sit down with Peter Stein, the owner and founder of Peeko Oysters! An ex-teacher and management consultant, he traded in his desk for the dock when he launched Peeko Oysters, the only oysters based out of New Suffolk, NY. Tune in as we talk to Peter about how his early childhood passion in aquaculture led him down the path to becoming an entrepreneur, the environmental benefits of oyster farming and the importance of creating more transparency in the fishing industry.

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Join us for a conversation with Will Horowitz, executive chef and owner of Ducks Eatery and Harry & Ida’s Meat Supply Co in New York City. His New York culinary heritage is deep rooted, with grandparents on both sides as local chefs: one a French-trained chef cooking seasonally on the North Fork of Long Island, the other running a traditional Jewish Delicatessen in Harlem. Will attended Naropa University in Boulder, Colorado for Tibetan Buddhism and eco-sustainability. There he spent extensive time studying primitive survival, permaculture, small-scale farming and off-the-grid homesteading. He began pursuing his professional cooking career at the Culinary School of the Rockies and Johnson & Wales in 2004. In 2012, Will and his sister opened Ducks Eatery, which specializes in heritage techniques and ingredients with a strong focus on smoked, cured, and fermented foods. In 2015, they opened a vintage-inspired delicatessen and provisions shop called Harry & Ida’s Meat and Supply Co. A big believer of using the local terroir as inspiration, Will is an avid forager, fisherman and naturalist. He currently lives in New York City where his focus is on using heritage culinary techniques to create more added-value products out of undervalued highly sustainable ingredients.

Photo courtesy of Brent Herrig.

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After spending 16 years cooking at notable restaurants including Tabla, Zahav and ABC Kitchen, Zia Sheikh knew that he had a problem. He found himself turning to drinking and substance abuse to avoid his depression and cope with the pressures of working long hours in a high-stress kitchen environment. After a night of binge drinking almost cost him his life, Zia launched his nonprofit, Restaurant After Hours, an organization dedicated to the mental health of hospitality workers.

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Liza de Guia had worked for ABC News and Plum TV when she launched food curated to tell stories about the artists and artisans who drive New York's food scene. She realized no one was making short documentaries about food on a weekly basis, so she decided to create the first of its kind. What began as a small video blog has since grown to partner with The New York Times, Food and Wine, Huffington Post and win numerous awards. ⁣Since 2009, Liza has single-handedly created over 200 short documentaries on the lives of hard-working food makers, farmers, fishers and chefs who’ve made it their mission to make good food.

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