brian ward

The HRN team is heading down south to South Carolina to attend the Charleston Wine + Food Festival again. In honor of HRN’s return, we’re revisiting some of our favorite moments from the 2020 festival. While two years (and a pandemic) have passed since our last trip to Charleston, these conversations about sustainability, inclusivity, and the joys of eating still resonate. 

Further listening:

Follow Heritage Radio Network on Tour and don’t miss our upcoming interviews from Charleston Wine and Food Festival 2022. (Apple Podcasts | Stitcher | Spotify | RSS)

Plus here are the Heritage Radio Network on Tour episodes you just heard excerpts from: 

-Episode 350: Amy Mills at Charleston Wine + Food 2020

-Episode 359: Glenn Roberts + Brian Ward at Charleston Wine + Food 2020

-Episode 356: Chefs Fatmata Binta and Digby Stridiron at Charleston Wine + Food 2020

-Reem Assil at Charleston Wine + Food 2020

-Episode 337: Eric Asimov at Charleston Wine + Food 2020

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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Rice is central to the agricultural history of the Low Country and will become an increasingly important crop as the world’s population deals with climate change and rising sea levels. Some of our favorite strains, like Carolina Gold, aren’t salt tolerant enough to deal with the growing unpredictability of hurricane seasons and coastal flooding events. Glenn Roberts of Anson Mills and Brian Ward of Clemson University’s Coastal Research and Education Center are working to develop new rice strains that combine high salt tolerance with preferred flavor profiles. Not only will this work help feed growing and shifting populations of people, it will also provide sustenance for migratory birds who face many challenges to finding enough food on their seasonal journeys. 

Kat Johnson and Harry Rosenblum sit down with Roberts and Ward in Charleston to discuss this important work and how Anson Mills, Clemson University, government organizations, and farmers are all working together to ensure rice production remains sustainable in a changing world.

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Pete and Chris had the man behind the awesome Dark History & Horror Convention, Brian Ward, in the studio for an awesome 56-minute interview.  They talked about a variety of topics such as the history of the convention, Brian's love of true crime and horror, his incredible tattoos of serial killers and mobsters, a live Killer Cage Match during the interview, and what's coming up with this year's convention on October 26-27, 2019 in Champaign, Illinois.

Visit the Dark History & Horror Convention on Facebook and get your tickets to this amazing event for fans of true crime, horror, and mayhem!

Murder Metal Mayhem was the first sponsor of this event and will have a booth there both days, so come by and say hi!

Listen to all the past episodes and bonus content of Murder Metal Mayhem.

Pete and Chris are joined in the studio by Chirs' brother, Michael, for another slab-o-sickness as they feature the Times Square Ripper, Richard Cottingham.  His grisly story is worthy to be told and his trail of raped and murdered victims is a little-known true crime nugget.  Their interview with true crime author, Dr. Peter Vronsky helps tell the tale in this epic 2.5 hour podcast!

CK calls in to talk about Ripper Owens, hilarious mayhem stories are told, a new Killer Cage Match, an excerpt of their interview with Brian Ward/Dark History & Horror Convention, passing the 100 K mark in listens, karaoke destruction, and much more!

Music by Ripper Owens, Exhorder, Pokerface, and Xibalba 33.  CK intro music by Crisix.

Check out one of Peter Vronsky's amazing serial killer books (and more)!

Get your tickets now for the amazing Dark History & Horror Convention - Saturday October 26th and Sunday October 27th in Champaign,Illinois!

Find out more about the New Jersey Girl Murders Project and help the families of these women find closure!

Go to Murder Metal Mayhem for all the past shows!

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Join the 666 Club for VIP content and to support the show with our Patreon page!  Get each episode a day earlier, the notes to the show before it goes live, the karaoke songs when they're recorded, bonus content and discounts on merch!

Go to PeteAltieri.com to buy Pete's books and get the latest on what he's doing writing horror stories and novels!

Karaoke by I Kill Karaoke
ReverbNation.com/ikillkaraoke

Nat Bradford, Dr. Brian Ward, and Chef Forrest Parker join Kat Johnson for a conversation about the Carolina African Runner Peanut (or CARP), a Southern crop that was brought back from the brink of extinction through Brian's work at Clemson University and the support of famers like Nat. Just a few years ago, there were only forty seeds left in existence. Now, the African Runner Peanut has found its way into the hands of a few chefs, like Forrest, who in turn help share its story with diners.

Nat Bradford is a father of five, farmer, and landscape architect in Seneca, South Carolina. He founded Eco Art, LLC in 2000 upon the principles of creativity and stewardship to nurture holistic sustainable landscape architecture. As a farmer he maintains the breedline of their 170 year old family heirloom, the Bradford watermelon. He and his wife, Bette, started Watermelons for Water in 2013, a philanthropic cause funded by all the proceeds from their watermelon harvest. Watermelons for Water has provided hand-dug freshwater wells for small farming families in Bolivia and funded a project in Tanzania where the watermelon is being grown as an inexpensive freshwater source. His greatest joy is sharing this heritage with his children.

Dr. Brian Ward is a research scientist at Clemson University. He specializes in organic vegetables and is a member of the Plant and Environmental Research Department in the Coastal Research and la P.h.D in Plant and Environmental Science/Horticulture from Clemson University.

Chef Forrest Parker studies the history and people of South Carolina through the lens of food. He is a native of the state and has cooked with Chef Louis Osteen at Louis’s Restaurant and Chef Frank Lee, a founder of the Charleston dining scene. Parker is closely involved with the Carolina Gold Rice Foundation, a nonprofit dedicated to the restoration of historic grains and vegetables specific to the agricultural history of South Carolina. Chef Parker has managed huge groups of people in the kitchen and restaurant industry and taught cooking classes on a variety of subjects. He is now the chef at the Vendue Hotel in Charleston and leads culinary tours through his venture Undiscovered Charleston.

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