Heritage Radio Network On Tour

Seth Cripe of Anna Maria Fish Company gives an acceptance speech as a winner of the Fish Category at the Good Food Awards. Cortez, Florida native Seth Cripe is a self-described bottarga nerd and celebrated Napa Valley wine maker, who several years ago began making his own American bottarga right here in his hometown.

Damaris Ronkanen of Cultura Craft Chocolate gives an acceptance speech as a winner in the Chocolate Category at the Good Food Awards. Chocolate has been a part of Damaris’ story in some form or another for most of her life. When she was a kid, she would visit her grandparents in Mexico where her grandma made the best champurrado (chocolate atole) and mole sauce in town. It was dishes like these that made Damaris passionate about food and cooking.

Courtney Mailey of Blue Bee Cider gives an acceptance speech at the Good Food Awards. Blue Bee Cider, Virginia’s first urban cidery, received a 2017 Good Food Award for its Harvest Ration reserve dessert cider.

Nadia Hubbi of Sweet Pillar gives an acceptance speech as a winner in the Good Food Awards Pantry category. She is the founder of Sweet Pillar & Co., a California-based company selling chocolate covered dates and traditional ma’amoul cookies artfully crafted in the same way her Syrian grandmother used to make them.

Clay Oliver of Oliver Farm gives an acceptance speech as a winner in the Oils Category at the Good Food Awards. The Oliver Farm located near Pitts, Georgia in Wilcox County is a family owned and operated working farm. Since 2012 the farm has been recognized by the state of Georgia for being a centennial farm; a farm owned by the same family for 100 years or more. Originally purchased in 1903 by Daniel Henderson Watson, the farm is currently owned and operated by the fifth generation of the same family.

Shakirah Simley of Bi-Rite Market speaks at the Good Food Awards.

Winona LaDuke, executive director of Honor the Earth and environmentalist leading the fight to protect tribal land claims and preservation, speaks about the importance of protecting traditional plant breeds, such as wild rices, and waterways, including her work against the Dakota Access Pipeline.

Caity interviews Alice Waters, chef/founder of Chez Panisse and creator of the Edible Schoolyard program, and Cal Peternell, Chez Panisse chef and award-winning cookbook author. Topics include: Edible Schoolyard, grassroots change in the food movement, and Manoomin wild rice, on the menu at Chez Panisse in partnership with Honor the Earth and supporting the Water Protectors at Standing Rock.

Entrepreneur, environmentalist, and philanthropist Nell Newman, a pioneer in sustainable agriculture and founder of Newman's Own Organics sits down with Caity (over wine and charcuterie) to discuss the Good Food Awards, what it means to be a sustainable food producer today, and how to support sustainable economies in the future.

Heritage Radio Network and Full Service Radio were at the scene at the Smithsonian’s National Museum of American History Food History Gala as chef Rick Bayless was presented with the second ever Julia Child Award from the Julia Child Foundation for Gastronomy and the Culinary Arts. HRN Producer-at-Large Jack Inslee spoke with chef Rick Bayless and Eric W. Spivey, Chairman of the Board of Trustees of the Julia Child Foundation. Tune in to hear how Julia influenced Rick's career and what the award means to him! from the Julia Child Foundation website: Many Americans may know Rick Bayless from winning the title of Bravo’s Top Chef Masters, beating out the French and Italian with his authentic Mexican cuisine or from his highly rated Public Television Series, Mexico–One Plate at a Time, which wrapped its 11th season. In 2012, Rick was nominated for a Daytime Emmy for Best Culinary Host. Rick has written nine cookbooks. His second book, Mexican Kitchen, won the International Association of Culinary Professionals (

Jack and Caity’s last stop on this Nashville tour is at Sean Brock’s celebrated local food mecca, Husk. Located in a historic landmark building in Rutledge Hill, Husk serves only food sourced from below the Mason-Dixon line. Join us for a chat with Chef de Cuisine Brian Baxter about foraging, respecting great ingredients and the labor that produced them, and the importance of getting out into nature.

Tune in to Episode 4 of Heritage Radio Network on Tour for a live conversation with Chef Tandy Wilson on the line at City House. Nearly every chef in town cites Tandy as a mentor, so it was a special treat for Jack & Caity to pay homage to the master at his James Beard Award winning restaurant, which infuses classic Italian dishes with Southern heritage to create a truly outstanding culinary experience. Listen closely to learn about the best ways to build trust with farmers as well as the silver lining that comes with an undercooked chicken. Photo credit: Odetta Hartman

On Episode 3 of Heritage Radio Network on Tour, Jack & Caity have the honor of visiting Nashville’s own pit master Carey Bringle at his bastion of BBQ, Peg Leg Porker. Tune in to this smoke-house special for tips and techniques on slow roasting ribs and hickory flavored hogs, plus more traditionally Tennessee secrets, shared by the recurring champion of the “Super Bowl of Swine."

At the second stop of Heritage Radio Network on Tour, Jack & Caity meet Chef Edgar Pendley at his restaurant Urban Grub for a true Tennessee feast. A real Renaissance man, Chef Pendley oversees every detail at the car wash - turned sustainable food haven, from the green construction methods to the andouille grinding. Tune in to hear how he maximizes a whole chicken and why fisherman keep him up at night!

Join Jack Inslee & Caity Moseman Wadler for the first episode of Heritage Radio Network on Tour, reporting live from Nashville, TN! Kicking off this adventurous new series is a lively conversation with the chef of Prima, Sal Avila, in which he describes the best method for roasting a chicken on a string and reminisces about his mother's signature enchiladas. Crack a Tecate & try to count how many different types of burned chilis go into his angry arrabiata recipe!