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Cask ales and beer and cheese pairings are today’s topics on Beer Session Radio! Jimmy Carbone is joined in the studio by cask expert Alex Hall of Wandering Star and Anne Likes Beer. Kevin Heald of Malt & Mold brings by some bold beers and cheeses for the cast to taste. Tune into this episode to hear Alex explain the best way to serve and preserve cask ales. Steve Wildy, beverage director for Vetri Family Restaurants, calls in to talk about Philly Beer Week and his Italian beer bar, Alla Spina. What beer and cheese pairing was revolutionary for Steve’s palate? Later, Anne talks about the importance of connecting the flavors of a beer to its hometown and history. Learn about Alex’s upcoming Glastonwick cask ale festival! Find out what breweries Alex will be featuring, and how cask IPAs fared in last year’s installment. Thanks to our sponsor, GreatBrewers.com, and thanks to Pamela Royal for today’s music.

Listen to the show here:

“You have to drink cask ale at cellar temperature for the best effect. So fill up your growler, and drink it the same night.” [7:00] – Alex Hall on Beer Sessions Radio

“The ‘intense’ on 'intense’ food pairing has a lot of risks. But iff it works out, it can be great.” [26:15] – Steve Wildy on Beer Sessions Radio


Have you noticed how tight the art/GIF game is on Tumblr? Especially in the food and drink section?

(via PizzaPrayers)

What I’m really trying to say is check out BurgerLords and Pizza Prayers, the incredible art blogs from a dynamic duo of L.A. natives (and brothers), Max and Fred. 

Restaurateurs by day, art  gangsters by night, Max and Fred own The Oinkster (that makes some of the most killer burgers in all of California), Maximiliano (“kinda” old school Italian) and Little Bear (a Belgian Beer Cafe). 

Visiting the BurgerLords or PizzaPrayers sites are like falling into a rabbit hole. By the time I snap out of it, I’m answering my door, tipping the pizza delivery guy, or firing up the grill to make a burger worthy of the ones I’ve been swooning over for the past couple of hours.

(via BurgerLords)

I guess this is the part where you figure out that I’m having them on my radio show, U Look Hungry, today, Thursday May 2nd at 6pm (EST) on the Heritage Radio Network.  When I thought this show couldn’t get any better, the inimitable Jen Pelka, Tumblr Food & Drink Evangelist, is also coming on the show to discuss what’s shaking on Tumblr, the state of the GIF, the L.A. food scene, and so much more.

(via PizzaPrayers)

Stream the live broadcast here via the Heritage Radio Network. If you miss the live broadcast cause’ your going in on that second pizza pie, take your time and listen at your leisure by downloading the (free) iTunes version of the show.

I promise that today’s show will be nothing like this situation.

Cutting The Curd
  • Cutting The Curd
  • Episode 198 - Cheese and Art: Film
  • Heritage Radio

On today’s Cutting the Curd, Greg Blais and I discuss Cheese and Film, including our recent viewing of the cheese-heavy Boxtrolls, and an interview with Kari Branch, director of the short film Simple As That, and her subject, Marfa Maid cheesemaker Malinda Beeman:

Cutting the Curd :: Episode 198 - Cheese and Art: Film

Continuing the ongoing series on cheese and art, this week host Greg Blais is talking film on Cutting the Curd! Welcoming co-host Matt Spiegler, a writer, documentarian, and creator of the blog Cheese Notes, the duo kick off the show talking about their recent viewing of the movie, “The Boxtrolls,” and how cheese in general is beginning to become more visible in film but still has a way to go to achieve popularity. Going through a plethora of movies that do feature cheese, the guys discuss if the cheese adds or detracts from the overall message of the film. After the break, Greg and Matt speak with filmmaker Kari Branch and Malinda Beeman, a life-long artist and cheese-maker who is a subject in Kari’s project entitled “Simple As That.” “Simple As That” is a short documentary about a couple choosing to launch their artisan goat cheese business through one of the worst droughts in Texas history as well as personal adversity. Tune in to hear a thorough chat on cheese in film and how this subject is evolving in film culture. This program was brought to you by The Wisconsin Milk Marketing Board.

Here are links for some of film and TV cheese references that were discussed: 

Simple As That Trailer

Box Trolls IMDB:

Monte Python:

Family Guy


Diary of a Wimpy Kid:


The War of the Stinky Cheese 

H.U.D. is the man behind Stillcold Records, a London-based record label operating out of Brooklyn that has put out singular releases from the likes of Spatial and Lando Kal. H.U.D. is also a mean DJ and producer in his own right, and on Full Service Radio he spins a deep, exploratory set of everything from deconstructed dubstep to ghettotech. This program was sponsored by Tekserve.

Listen to the show here

Download MP3 here

Made Weekly Meets Radio

Today, I chat with Rachel Crawford, the creator behind Made Weekly, one of the most popular food sites on Tumblr.

Here’s the deal: five days, five recipes, one ingredient.

For those of you who have burned more than an eyebrow off in the process of cooking your mom’s favorite recipe, this show’s for you.

Tune in to the live broadcast today, Thursday March 14th, 2013 at 6 pm (EST) via the Heritage Radio Network, or download the iTunes (free) podcast version of the interview

Rachel’s gonna give you the run down so you don’t burn the house down.

Monocle To Start Radio Station

According to this article entitled Mr. Zeitgeist form the NY Times, Monocle’s main man Tyler Brule is starting a radio station called Monocle 24.

We’re not talking podcast, Monocle 24 is an actual radio station on actual radio that can be heard on The Heritage Radio Network, and the special edition heritage radio pictured above. This is a huge step in the opposite direction of other companies, specifically media companies, that are all going digital, iPadish and podcasting online <— stating the obvious.

Anyway, the article goes onto explain the “world of Monocle” that oozes style and tradition. This is nothing we didn’t already know but I don’t mind hearing again and again…only to make me jealous and look at the coat draped on the back of my chair and crumbs on my desk as I think to myself, “someday…”

Shadowbox is not your average electronic musician. Her songwriting varies from warm and melancholic to abrasive and mind-bending. In her live set, she uses Electribes, her voice, and the mixing hand of Icky Doome to create an enormous sound that punishes as equally as it pleases. Tune in for a psychedelic 45 minute set that is unlike any before it on Full Service Radio. This program was sponsored by Tekserve. **The interview with Shadowbox and Icky Doome was removed at their request. For Shadowbox’s music visitsoundcloud.com/shadowbox4u.

Listen to the show here:
Download MP3 (Full Episode)    

What Would You Plant as a Farmer in 1784? On the season finale of We Dig Plants, Celebrate 229 Years of Service to America’s Farmers & Gardeners with Barbara Melera of America’s Oldest Seed House, Landreth’s. The D. Landreth Seed Company has been providing its customers with one of the most extensive selections of fine lawn and garden seeds in the world. Their founders introduced into the United States some of the most beloved flowers and vegetables known today including the Zinnia, the white potato, various tomatoes, and their own Bloomsdale Spinach. Tune in and learn all about the history of the seed house, and get some great historical perspective on how certain plants were brought to life in the US! This program was sponsored by Hearst Ranch.

Listen to the show here:

“We’re here because America has kept us here for 229 years. We’re going to do everything we can to help American citizens. Our catalog cost 4 times as much as it would if it was printed in China. It will continue to be printed in America as long as I have anything to say about it.” [16:54]

–Barbara Melera of America’s Oldest Seed House, Landreth’s on We Dig Plants

Enjoy listening to food news? The Heritage Radio Network has a range of food-related programs that you might find worth listening to. As their mission states:

HeritageRadioNetwork.org is committed to archiving, protecting, and advancing our country’s rich food culture through programs that give voice to America’s leading food professionals, farmers, policy experts, artists, and tastemakers.

Some of my favorite programs are The Future of Food Leadership, Eat Your Word, and Just Food Stories.

Chris Hannah, Beloved New Orleans Bartender, On You Look Hungry Radio


Vintage New Orleans Mardi Gras photo, via JanesVanity

Mardi Gras season is in full effect, and it can only mean one, two, or three things:

1.) What are you drinking?

2.) Where’s your King Cake?

3.) What’s your costume? 

On today’s episode of U Look Hungry, I’ll be speaking with remarkable New Orleans bartender, Chris Hannah (wizard at Arnaud’s French 75 Bar), about what to drink throughout the mardi gras season, scaling from the old school recipes to modern twists on the ultimate cocktail city. 

Tune in live at 3 p.m. (EST) on Heritage Radio Network to get your full fix of audible libations, from cocktail recipes to the discussion on New Orleans mardi gras traditions, and major lagniappe.

Get the pot of gumbo ready. When you go to New Orleans, be sure to see the mardi gras. 

Jerry Jones is out for one thing: a room full of people losing their minds and letting go. Tune in to Full Service Radio as he plays a set that epitomizes the future ghetto club sound that is bursting from the underground right now. Find out why his name has nothing to do with the Dallas Cowboys and why he literally cannot stop himself from living behind the decks. This program was sponsored by Tekserve

Listen to the show here: http://www.heritageradionetwork.com/episodes/3768-Full-Service-Radio-Episode-25-Jerry-Jones

Download MP3 here: https://s3.amazonaws.com/hrn/audios/3768/03_07_13_Full_Service_Radio.mp3

Ivan Ramen is one of the most anticipated restaurant openings in NY right now, and the team behind the Japanese-inspired Clinton Street noodle-outfit joins Joe Campanale on this week’s episode of In the Drink. Meet ramen-guru and owner of Ivan Ramen, Ivan Orkin, General Manager Bill Reed, who is also partner at Brooklyn Star, and chef Mike Bergemann. The three explain the concept behind Ivan Ramen and share their love for Japanese noodle dish and the culture that surrounds it. From slurping techniques to the timing and temperature of ramen, learn how to best enjoy the satiating broth and noodle dish. Tune in as they taste some ramen on air and give listeners and sneak peak at what to expect when Ivan Ramen opens! This program was sponsored by Whole Foods Market. Break music provided by Jerome LOL.

Listen to the show here:

“There’s funkier tripe in New York than anything I ate in Japan.” 20:00

Mike Bergemann of Ivan Ramen on In the Drink

“There are different kinds of ramen. I tend to like a cleaner flavor. I’m a chef, so I like to send people home feeling good. I want the people I feed to have their mood uplifted. I tend to use less fat [in my ramen].” 27:00

Ivan Orkin of Ivan Ramen on In the Drink

“Ramen is supposed to be eaten loud. There’s an art of slurping.” [28:00]

–Bill Reed of Ivan Ramen on In the Drink


Big thanks to the homie Jack Inslee for having me on his show Full Service Radio over at Heritage Radio Network. Heritage Radio, for y'all that don’t know, is the internet radio station run out of a couple of shipping containers in the backyard at Roberta’s Pizza in Bushwick.

The format is basically an hour and a half live mix, focused on electronic music. I went all over the place though with a solid base rappps, going into clubbier shit (PROJECT PAT TECHNO?), bounce, original remixes, a Mo B. Dick song and all the way back to some George Kush slowed and thowed joints. 

Had so much fun I stuck around for Gunwash afterwards and chopped it up about #Seapunk, Spanish ladies and the truthfulness of Vybz Kartel’s recent prison break. Plus theres other benefits of DJ'ing at a radio station with a built in pizza place….


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Swayze Sauce. Not Swaggu.

What do Patrick Swayze, heartburn and oozing white queso have in common, besides your ultimate fantasy/worst nightmare? 

It could only mean one thing: Casa Blanco, the brand new pop up Brooklyn based Tex-Mex restaurant, invented by chef Courtney McBroom. Think pimento cheese quesadillas, crispy beef tacos and George Jones approved chalupas, all served up in the backyard of RES during the Le Gouter dance parties, every other Sunday until labor day.

Tune into U Look Hungry live today, Thursday July 18th, 2013, only on the Heritage Radio Network as I chat with Courtney about Houston native Patrick Swayze, the future fate of pop up restaurants, what the hell Tex Mex cuisine is all about, and so much more.

If you miss the live broadcast, peep the interview at your leisure by downloading the (free) iTunes version of the ditty right here.

In anticipation of the James Beard Awards, Mariana Cotlear calls Mitchell Davis, the Executive Vice President of the James Beard Foundation and host of HRN’s Taste Matters. Tune into this segment to learn more about the judging process for the awards, and what a James Beard award means for a chef or restauranteur. What is the place of the James Beard Awards in the realm of food media? Find out all of this and more on this HRN Community Session! This program has been sponsored by Whole Foods. Thanks to PEELS for today’s music.

Listen to the show here: