Why Food?
Heritage Radio Network
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Top 10 Why Food? Episodes
Goodpods has curated a list of the 10 best Why Food? episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to Why Food? for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite Why Food? episode by adding your comments to the episode page.
Kiki Aranita: Poi Dog
Why Food?
01/22/21 • 39 min
Join us for a conversation with chef and entrepreneur Kiki Aranita. Kiki is co-chef and owner of Poi Dog, a Hawaiian restaurant and catering company that closed its Rittenhouse, Philadelphia location in July 2020. For years, her goals involved celebrating the underrepresented cuisines of multicultural origins as well as seeking to minimize food waste. She recently launched a line of bottled Poi Dog sauces inspired by Hawaiian cuisine and favorite dishes from her restaurant. She is also a writer who has contributed food writing and narratives to many publications and has served on the charitable events boards of No Kid Hungry Philadelphia, C-CAP Philadelphia, Feastival, and Vetri Community Partnership’s Eat to Empower. A former classicist who specialized in the reception of classical epic poetry, she is the current chair of the Hahn Scholarship Committee, which sends students to the American School of Classical Studies at Athens and the American Academy in Rome.
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2 Listeners
10/17/19 • 52 min
Join co-host Vallery Lomas for a special conversation with former attorneys, Nisha Vora & Jessie Sheehan, as we celebrate our 100th episode! These three women all turned in their pant suits and legal pads to focus full time on food writing, Instagram and publishing cookbooks.
Nisha Vora is a cookbook author, food blogger, and food photographer. After graduating from Harvard Law School and working as a lawyer for four years, she launched a career in her dream world of food by creating RainbowPlantLife, a popular vegan Instagram account, blog, and YouTube channel. Nisha is a Californian at heart but has lived in New York City for the last seven years, where she resides with her partner in Park Slope, Brooklyn.
Jessie Sheehan is a cookbook author, food writer, recipe developer, and baker. She is the author of The Vintage Baker (one of the Washington Post’s best cookbooks of 2018) and the co-author of Icebox Cakes (both published by ChronicleBooks). She has contributed recipes/and or written for Rachael Ray Everyday, the Washington Post, Better Homes & Garden,Yankee Magazine (October 2020), Epicurious, Food52, FineCooking, TASTE, Chowhound, Yummly, and Spruce, among others. She blogs atjessiesheehanbakes.com and can be found on Instagram at @jessiesheehanbakes. She likes layer cakes with lots of frosting and cookies that are thick and chewy. Oh, and she has a soft spot for chocolate pudding. She lives in RedHook, Brooklyn, with her husband and two boys, not far from her beloved Baked, the bakery where she got her start.
Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.
Photos Courtesy of Jessie Sheehan and Nisha Vora
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12/06/18 • 53 min
Join cohosts Jenny and Ethan for a conversation with Haley Baron. She's the City Operations Director for pineapple collaborative, a community for women who love food, in NY, DC and SF. She's an accomplished food systems researcher, the team manager for the city-wide evaluation of a food access program administered by the Mayor's Office, and is publishing a suite of articles on the organic supply chain.
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06/08/17 • 50 min
After falling out of love with finance Matt dipped his toe in hospitality as an investor in one of the most revered cocktail bars in New York City, Employees Only. He then went on to make a name for himself with The Beatrice Inn but has now moved to a quieter part of town and is integrating in to the Tribeca neighborhood with four restaurants to his name.
06/03/20 • 50 min
Join Vallery and Ethan for a conversation with Stephen Satterfield, cofounder of Whetstone Magazine. A self-proclaimed "origin forager, Stephen is a food writer, multimedia producer, podcast host (Point of Origin on iHeartRadio), and a sommelier in recovery.
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08/08/19 • 58 min
Join cohost Ethan and guest Dan Giusti to hear his fascinating story, going from Head Chef at Noma to the founder of Brigaid, transforming school food. They'll discuss Dan's career path, what it's like to run the kitchen of the best restaurant in the world, and how he decided to change careers to cook school lunches.
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Simran Bindra
Why Food?
04/30/20 • 45 min
Join Ethan & Vallery for a conversation with Simran Bindra, co-founder of Kokoa Kamili. Kokoa Kamili, based in Tanzania, is one of the world's best cacao companies, emphasising ethical sourcing and exceptional beans. They supply many of the US' most highly regarded chocolate makers, including Dandelion and Raaka.
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11/15/18 • 41 min
Join us for a special episode with Lisa Gross (Founder & CEO) and Afsari Jahan (Bengali Cooking Instructor) from League of Kitchens. Lisa was and artis and social entrepreneur, and Afsari managed garment manufacturing in Bangladesh, but today they're part of the team behind League of Kitchens, hosting intimate cooking classes led by immigrant women in their homes. Join us for a conversation about social entrepreneurship, creating connection and understanding through food, and the most important culinary skills across cuisines!
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03/09/17 • 52 min
As the founder & CEO, of Dig Inn, a successful farm to table restaurant group based in New York and Boston Adam Eskin was thrown in the deep end right from the start.
With an Economics degree from Brown University, Adam quickly entered the world of finance where he ascended the corporate ladder. His first insight to the world of food came when Wexford Capital acquired a small chain of bodybuilding restaurants, at the time of the protein craze during the mid 00's. Adam soon assumed responsibility for the transformation and revival project of the restaurants which would become Dig Inn.
Dig Inn is an inspiring company with direct connections to the farms that they source from. In the modern era where food companies alternate their fluffy descriptors depending on whats in vogue, Dig Inn has maintained the same vision from day one. They are a farm-to-table, seasonal restaurant group which serve healthy and nourishing food at very affordable prices.
This was the company that I wanted to work for when I first moved to New York, and it still magnetizes me to this day because it’s core ethos is so encouraging. Adam Eskin has thrown himself in to an industry where, on paper, he had no right to succeed, but with humility and ambition he has constructed a machine that will eventually shift the food industry.
09/29/16 • 34 min
"If you have a genuine passion for something, why not go for it?"
I'm back home in Galway, Ireland this week and while I was home I wanted to meet the guys who have set the restaurant scene a light with their warm hospitality and sensational Neapolitan pizza.
Galway is the major food destination in Ireland, recently awarded the European Region of Gastronomy 2018 and Dough Bros are the restaurant that perched themselves as the number one restaurant on TripAdvisor for 14 consecutive months among 345 restaurants.
Dough Bros is founded by two brothers Eugene and Ronan Greaney. Eugene was laid off from his sales and marketing job during the recent recession and spotted an opportunity to go into business with his brother by starting up a food truck selling Neapolitan style wood fired pizza. The food truck quickly moved on to a pop-up restaurant with a 10 week lease, which extended to 18 months, and four weeks ago the brothers moved in to their first permanent space. It has been a rapid success story for the Greaney brothers with the future looking brighter than ever.
In this episode I had an opportunity to speak with Ronan, who takes the mantle of Head Chef. Their vision is simple - quality ingredients and quality service, a restaurant should feel like a home. A place where diners can relax, socialize and feel acknowledged.
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FAQ
How many episodes does Why Food? have?
Why Food? currently has 176 episodes available.
What topics does Why Food? cover?
The podcast is about Startups, Podcasts, Arts, Business, Hospitality Industry, Talk Radio, Interviews and Food.
What is the most popular episode on Why Food??
The episode title 'Kiki Aranita: Poi Dog' is the most popular.
What is the average episode length on Why Food??
The average episode length on Why Food? is 48 minutes.
How often are episodes of Why Food? released?
Episodes of Why Food? are typically released every 7 days.
When was the first episode of Why Food??
The first episode of Why Food? was released on Sep 15, 2016.
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