Evolutionaries

Heritage Radio Network•art19.com

HeritageRadioNetwork.org (HRN) presents “Evolutionaries,” a new radio documentary series featuring the stories behind the stories of individuals who defied conventions and shaped our food landscape. Tune in to hear from personalities who made their mark on our collective food culture, sharing experiences in their own words. Eric Ripert recounts club nights at 6AM. Steve Jenkins reminisces about secretly selling illegal cheeses. Harold McGee recalls how the smell of his mother’s curry sauces clung to his clothes during the school day. “Evolutionaries” is your chance to hear these food visionaries unguarded and unchained from the conventional food media format.

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Episodes

Episode 6: Marion Nestle

Marion Nestle revolutionized the way we teach food in this country. Marion is a Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University, which she chaired from 1988-2003. She is also Professor of Sociology at NYU and Visiting Professor of Nutritional Sciences at Cornell. She earned a Ph.D. in molecular biology and an M.P.H. in public health nutrition from University of California, Berkeley. She is the author of three prize-winning books: ...

Jun 19, 2013•24 min•Ep. 6

Episode 5: Rick Bayless

Meet Rick Bayless, an award winning American chef and restauranteur who specializes in traditional Mexican cuisine with modern interpretations. He is perhaps best known for his PBS series Mexico: One Plate at a Time. Bayless was born in Oklahoma City, Oklahoma, into a family of restaurateurs and grocers specializing in the local barbecue. Having begun his culinary training as a youth, he broadened his interests to include regional Mexican cooking as an undergraduate student of Spanish and Latin ...

Jun 05, 2013•23 min•Ep. 5

Episode 4: Florence Fabricant

Meet Florence Fabricant, known to some as “Flo Fab”. Florence Fabricant is a nationally renowned food writer and columnist who contributes regularly and frequently to the New York Times dining section. She is the author of 11 cookbooks, including, most recently, a book written with The Society of Memorial Sloan Kettering Cancer Center (MSKCC). Florence’s other books include The New York Restaurant Cookbook; The Great Potato Book; Venetian Taste; Florence Fabricant’s Pleasures of the Table; New H...

May 22, 2013•25 min•Ep. 4

Episode 3: Eric Ripert

Meet Eric Ripert – one of the most adored and celebrated chefs working in America today. Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin, which ranks 18 on the S. Pellegrino World’s 50 Best Restaurants list. The celebrated restaurant holds three stars from the Michelin Guide, a “29” food rating from the 2011 Zagat Guide, the highest of any restaurant in the city, and has upheld a four-star review from The New York Times for over two decades. It has never dropped a st...

May 08, 2013•27 min•Ep. 3

Episode 2: Harold McGee

Meet Harold McGee, the man who literally wrote the book on science & cooking. His career defining book, On Food & Cooking , has been referenced as a cooking bible for a generation of forward thinking chefs and culinary professionals. On Evoluationaries , discover how a question from a friend on beans and flatulence inspired Harold to make a career of researching and writing about what happens when we cook, prepare and consume food. Harold McGee is largely responsible for the molecular ga...

Apr 24, 2013•25 min•Ep. 2

Episode 1: Steve Jenkins

Meet Steve Jenkins, Master Cheesemonger of Fairway Market, who over an industrious 30+ year career helped pioneer the importation of great cheeses and olive oils in this country. On the debut of Evolutionaries , hear Steve’s story in his own words. From his early days as an aspiring actor to the release of his groundbreaking book, The Cheese Primer , Steve has always maintained a passion for quality that has dictated his every move. Without Steve Jenkins, who knows how long it would have taken t...

Apr 09, 2013•25 min•Ep. 1

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