food journalism

How do you find reliable sources for information about adult beverages? This is a multi-billion dollar industry, there should be reliable places to learn about trends. But I keep seeing significant errors in articles about agave spirits — which leads me to question what I’m reading about other spirits. And food. It’s an “On the Media” episode of Agave Road Trip! 

Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Jay West of Whiskey Raiders.

Find extra photos and related links at agaveroadtrip.com

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A couple weeks ago, I threw the Washington Post under the bus for failing to recognize that food journalism is — or should be — journalism. This week I throw myself under the bus for an article I wrote for InsideHook. Not because it fails as journalism — I’ll let someone else make that claim. But because I think it misses the most relevant point about the story of Tequila sales in the USA in 2023. And I attempt to rectify that here, in this mea culpa episode of Agave Road Trip!

Find extra photos and related links at agaveroadtrip.com

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Do you want to preserve the biodiversity of agaves? Or do you want to preserve agaves in the wild? Because those are two different things, often at odds with one another. And you can’t have that conversation without talking about the reasons for the disappearing wild lands in Mexico. But that’s exactly what the Washington Post did last week, when they concluded that the biodiversity of agave is disappearing because “[f]oreign mezcal drinkers have adopted a taste for the wildest, scarcest agaves.” I wish foreign drinkers had adopted a taste for the wildest, scarcest agaves. And Mexican drinkers, too. But instead we’re all drinking spirits made from monoculture blue weber agave in Jalisco and soon-to-be-monoculture espadin in Oaxaca. And that’s the problem the Washington Post should have covered. So we do it here, instead, in this set-the-record-straight episode of Agave Road Trip! 

Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Sergio Garnier of Mezcal Ultramundo, with supporting insights from Dr. Hector Ortiz, conservation scientist at the Chicago Botanic Garden.

Find extra photos and related links at agaveroadtrip.com

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Referenced in this episode:

• Mayukh's new book, Taste Makers: Seven Immigrant Women Who Revolutionized Food in America

Genius-Hunter Extra Credit:

• This piece, written by Mayukh, is what encouraged Coconut & Sambal author Lara Lee to seek out Sri, and ask her to be her culinary mentor
• She Was a Soul Food Sensation. Then, 19 Years Ago, She Disappeared.

Food is often used as a symbol of cultural identity. How can we write about food and the culture behind it? This week, Match Volume's contributor Peter Njoroge talked with the senior food writer Tien Nguyen about her new book Red Boat Fish Sauce Cookbook. Red boat Fish Sauce has earned affection from many food titans as a famous fish sauce brand. But what's even more incredible is the story behind the brand's success and founder. Listen in for more on behind-the-scenes stories of the book and the brand.

Referenced in this episode:

• Mayukh's new book, Taste Makers: Seven Immigrant Women Who Revolutionized Food in America

Genius-Hunter Extra Credit:

• This piece, written by Mayukh, is what encouraged Coconut & Sambal author Lara Lee to seek out Sri, and ask her to be her culinary mentor
• She Was a Soul Food Sensation. Then, 19 Years Ago, She Disappeared.

Award-winning journalist Mayukh Sen, one of the most important young voices in food media, has made a name for himself by telling the stories of marginalized culinary personalities. Now, in his first book, Taste Makers: Seven Immigrant Women who Revolutionized Food In America, Mayukh digs even deeper to share the lives of women whose culinary contributions to this country have been forgotten or overlooked. He joins host Kerry Diamond to talk about his book, the women he focused on, his unconventional career path, and more. 

Today’s show is supported by Kerrygold, makers of beautiful butter and cheese, and Modern Sprout, your source for amazing indoor and outdoor gardening products, for supporting this episode. 

Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. 

This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Sasha Anawalt and Melody Waintal from the USC Annenberg food journalism program. They discuss what covering food means in the 21st century and the Julia connection to food media. Plus, Sasha and Melody each share a Julia Moment.  

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On today's episode of All in the Industry®, Shari Bayer's guest is Hilary Sheinbaum, a freelance journalist, who recently released a new book, The Dry Challenge, How to Lose The Booze for Dry January, Sober October, And Any Other Alcohol-Free Month. As a reporter, Hilary has covered topics ranging from celebrity red carpets to chef interviews, cocktail trends to new fitness classes, beauty treatments to wedding styles, and everything in between. Her writing has appeared in the New York Times, USA Today, Today.com, Travel + Leisure, Yahoo!, and many other publications. Hilary grew up in South Florida, and currently resides in New York City. She has been a Dry January participant and advocate since 2017. Today's show also features Shari's PR tip to be sober curious; Industry News discussion; and Solo Dining delivery experience from Pecking House in Queens, NYC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. 

Image courtesy of Hilary Sheinbaum.

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After experiencing a “Ratatouille moment” while studying in Spain, the simple flavor explosion of an anchovy-stuffed olive changed Marisel Salazar’s life. Without a clear-cut path, she set out to become a food writer to tell the stories of the people behind the amazing dishes. More importantly, she dedicated herself to telling stories of undocumented workers in the restaurant scene. When Marisel unexpectedly got laid off from her full-time job, what felt like the scariest moment of her professional life ended up being the biggest blessing. She took the leap and started building her food writing career, one step at a time. After several years of putting herself out there in the publication world, things came full circle and she achieved top-tier status as the go-to Latina food writer in many lifestyle publications, including Insider, Martha Stewart Living and Tasting Table. In her conversation with Sarah, Marisel reminds entrepreneurs that success doesn’t happen overnight — it takes years of training and hard work to achieve a successful career in food writing. 

Loving this podcast series? Subscribe and leave us a 5-star review! 

Learn more about Marisel Salazar: http://www.mariselsalazar.com

As the company empowering everyday entrepreneurs around the world, GoDaddy gives you all the help and tools you need to grow online.

Rob Petrone chats with food writer, TV host and social media maven Marisel Salazar. The two dish hot takes on influencers, what a successful food personality will look like on the other side of this global pandemic and whether a journalist can also be an activist.

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

Wind your way through the world’s markets, both physical and financial, to find out how they’re changing. This week on Meat + Three, we explore global food trade. First, we follow the journey of deliciously sweet dates – from markets in the Middle East to Missouri. Then, Cathy Erway introduces us to Lizzie Collingham’s book, Taste of Empire, which tells the story of the British Empire's lasting influence on on world through 20 significant dishes. Finally, we try to understand how climate change is shifting global food markets by examining the "canary in the coal mine" of agriculture: vineyards.

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

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It is the 28th day of the longest government shutdown in history. 800,000 federal employees have gone without pay and as bills begin to pile up, putting food on the table feels a lot more important than partisan impasse. At HRN, we discovered that the shutdown has impacted our food system in some unexpected ways. Routine inspections on produce and processed foods have been suspended and DC restaurants are struggling without the typical lunch crowds. Between furloughs, farms, and food stamps, we explore the ways politics have affected what’s on our plates. Catch a special guest appearance by Jamie Oliver.

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Photo via Arturo Pardavila III.

On the season two finale of Meat + Three, we bring you the story of a major national food tech company that turned the lives of over five hundred people upside down.

This October, the venture-capital funded food incubator, Pilotworks, abruptly shuttered, putting nearly 500 people’s livelihoods in jeopardy. This closure jeopardized the livelihood of over one hundred and seventy five businesses.

We decided to devote our full season finale to the crisis, and our team followed the story for over two months. What happened to the entrepreneurs who are affected by the shutdown? Did their businesses survive? How did the community mobilize and what does this cautionary tale mean for the future of food entrepreneurship?

Click here to read a transcript of this episode.

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

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On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin speaks with Dana Cowin, former editor-in-chief of Food & Wine magazine and host of Heritage Radio Network sister program Speaking Broadly (website | subscribe). Todd and Dana discuss the dynamics at play between food writing in print and food in new media. As always, Dana shares her Julia moment.

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Today’s episode probes the gastronomically risky and cozies up to danger. As the veneer of safety is dismissed, dicey aspects of the culinary are revealed. Whether it's toxic meals, politics in the kitchen, or environmentally devastating husbandry—one thing is clear: food is no simple matter when caution is breached.

Nina Medvinskaya visits a Michelin-starred restaurant to investigate why people risk their lives for a taste of fish: it's all about the blowfish at Suzuki.

Kevin Wheeler talks to an undocumented restaurant owner to examine what it's like to work in hospitality while battling political hostility.

Dylan Heuer challenges the ethos of livestock production by honing in on its environmentally devastating effects.

And Ariama Long reminds us of the value in preserving our food heritage lest we forget our culture.

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Photo via Dave Ginsberg.

Today’s episode delves into rules and restaurants. Anyone who works in a restaurant will tell you, success depends on following a strict code of conduct. Sometimes the rules are clearly written down. Sometimes they’re unspoken. But the underlying goal is usually the same... to avoid chaos, ensure food safety, and guarantee customers’ satisfaction.

Hannah Fordin takes a look at the people who cause fear when they step into a NYC restaurant---the health inspectors responsible for enforcing the rules of food safety.

Nina Medvinskaya visits a small midtown eatery to learn more about the importance of determining whether food is kosher.

Dylan Heuer investigates why a potential new legal ruling is causing controversy in the restaurant industry and beyond.

Finally, we share the answer to a food rule we get asked about all the time at HRN. When is it safe to eat oysters?

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On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin talks to Hunter Lewis, Editor-in-Chief of Food and Wine. They discuss the magazine’s 40th anniversary, the concept of informed alchemy, and how the test kitchen is the beating heart of a food publication. As always, Hunter shares his #Juliamoment.

Image by Wes Frazier

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Do you remember the first cookbook you ever loved? Caity was enthralled by Rose Levy Berenbaum’s The Cake Bible when she was little and spent hours going through her gorgeous photos and awesome recipe names: Enchanted Forest, Strawberry Maria and Chocolate Chestnut Embrace.

Years later when she was a teenager, Caity's sister gave her a copy of The Best Recipes in the World by Mark Bittman, which inspired to learn about world cuisines by cooking at home and later fueled her plans to travel the world.

That’s the real magic of cookbooks. They can transform your home life, or take you on a trip a million miles away. October is National Cookbook month but we couldn’t wait to talk with a couple of our favorite authors.

Rose Levy Beranbaum joins us in the HRN studio, and we talk to our own Sother Teague of The Speakeasy about writing his debut book on his iPhone. Then, we take a closer look at a cookbook scandal that happened last month, and Liza Hamm stopped by the studio to discuss the latest crop of cookbooks with our resident expert, Cathy Erway, host of Eat Your Words on Heritage Radio Network.

Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.

Our theme song is by Breakmaster Cylinder.

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When Kat said she wanted to do a whole episode about football, she got some skeptical looks from the rest of the Meat + Three team…. but by the end of this episode you’ll be just as fascinated by the role food plays on the gridiron as she is.

Before we go deep with a look into the diets of football players, we talk tailgating . Imagine hundreds of fans gathered around a stadium – beers in hand, smoke wafting off hundreds of grills, all in anticipation of the big game! We enlist Atlanta chefs Nick Leahy, Rusty Bowers, and Kevin Rathbun to share some of their tailgating pro-tips.

Starting with the NFL, we find out how pro players are using food to fuel their recoveries. Many athletes rely on the anti-inflammatory power of plants so much that they go all-in on a vegan diet. We hear from Chef Charity Morgan, a chef who feeds her husband (Derrick Morgan of the Tennessee Titans) and his teammates a plant-based meal plan. Scott Sehnert, the Director of Sports Performance and Sports Dietician for the Dallas Cowboys weighs in on the benefits of plants' phytochemicals in aiding players' recovery.

Next we move to college, where Mary Margaret McCartney (our intern-at-large) takes us inside of Auburn University's Wellness Kitchen, a $6.6 million, 10,000 square foot facility designed to provide its athletes with optimal nutrition. She speaks to Lauren Silvio, the Director of Sports Nutrition for Auburn Athletics, about how she works to educate the football team about what food is best to eat on and off campus.

And finally, our main story this week is about the largest group of football players in the US – the more than one million high school athletes. We speak to Scout Kirkland, a ninth grader playing football at Eufaula High School in Alabama, and his mom, Corey Kirkland, about advice he received when middle school coaches wanted him to 'bulk up.' It made us wonder: what advice should be given to high school athletes, and who should be giving it to them? To help answer this question, we turn to Laura Moretti, a Dietician for the Division of Sports Medicine and Orthopedics at Boston Children's Hospital.

Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.

Our theme song is by Breakmaster Cylinder.

Special music in this episode provided by the Auburn University Marching Band, Director Corey Spurlin, and the Auburn University College of Liberal Arts.

Photo via USDA
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