Modernist BreadCrumbs is a special series created in collaboration with Modernist Cuisine founder Nathan Myhrvold and head chef Francisco Migoya. The show takes a new look at one of the oldest staples of the human diet: bread. Dive into the microbial world, heritage grains, flatbreads, and breads with holes, and also step back and look at the ways bread intersects with culture, fermentation, immigration, art, and tradition. Subscribe to Modernist BreadCrumbs on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS). If your food media diet is fueled by HRN, sustain the future of food radio. Become a monthly sustaining donor at heritageradionetwork.org/donate.
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Bonus: The Feedfeed
The Feedfeed is the world’s largest epicurean social media community & crowdsourced publication. On their podcast, you can engage with the food content creators who push the needle forward of what we cook, bake, and drink. Conversations cover how we consume food when we aren’t actually consuming it—everything from navigating social media, building, engaging with and growing a community, and producing content that resonates with young and old.In this episode, Deb Perelman of Smitten Kitchen (a shameless chef in her own right) shares how she develops her recipes. Subscribe to The Feedfeed on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).
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Bonus: Cooking in Mexican from A to Z
Similarly to The Shameless Chef - pick up cooking tips and delicious recipes while learning a lot about the way in Cooking in Mexican from A to Z. The hosts are mother and son, but also award-winning celebrity chefs, restaurateurs, and cookbook authors. Aarón Sánchez and Zarela Martínez take listeners on a culinary journey featuring regional ingredients that are the soul of Mexican cuisine. From chilis to chocolate and everything in between, Aarón, Zarela and special guests share stories, tips, techniques, and quintessential recipes in spirited kitchen table conversations. Subscribe to Cooking in Mexican from A to Z on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).If you love learning about regional cuisine, also check out:Soul by Chef Todd Richards (Apple Podcasts | Stitcher | Spotify | RSS)Japan Eats! (Apple Podcasts | Stitcher | Spotify | RSS)Item 13: An African Food Podcast (Apple Podcasts | Stitcher | Spotify | RSS)Eat Your Heartland Out (Apple Podcasts | Stitcher | Spotify | RSS)Agave Road Trip (Apple Podcasts | Stitcher | Spotify | RSS)
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Bonus: A Taste of the Past
If you enjoyed going back in time with The Shameless Chef while learning home cooking tips that are still relevant today, then you’ll love the insights that A Taste of the Past has to offer. A Taste of the Past brings listeners on a journey through the history of food. Host and culinary historian Linda Pelaccio interviews authors, scholars and culinary chroniclers to discuss food culture from ancient Mesopotamia and Rome to the grazing tables and deli counters of today. Each week Linda explores the lively link between food cultures of the present and past.Episode 361 features an interview with culinary historian and foremost expert on the food and foodways of the African Diaspora, Dr. Jessica B. Harris. She joins Linda to talk about The Legacy Quilt, the centerpiece of a project celebrating Black contributions to American cuisine. It's all part of a major exhibition at the Museum of Food and Drink (MOFAD) entitled, African/American: Making the Nation's Table. Dr. Jessica B Harris also has a series on HRN: My Welcome Table. Subscribe to A Taste of the Past on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).
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Bonus: Bug Out on Meat and Three
We want to help you find your next favorite food podcast. This week, we’re sharing HRN’s flagship show Meat and Three which features food news and storytelling. Modeled after the Southern meat-and-three-sides concept, each episode has one deep dive and three shorts. The show’s most recent episode was all about insects. We unpack the mysterious patterns of cicadas in the US, investigate the presence of radioactive isotopes in honey, meet a self-professed edible insect ambassador, and do some insect cooking of our own. Michael Davenport would surely support giving insects some culinary consideration.If you like what you hear, subscribe to Meat and Three wherever you listen to podcasts and never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).Heritage Radio Network is a listener supported nonprofit podcast network. Support our shows by becoming a member!The Shameless Chef is Powered by Simplecast.
A podcast series that takes us back in time to home kitchens in the 1970s, but still has a lot to teach us today. The show’s original host, Michael A. Davenport shares his fearless attitude towards food and encourages home cooks to have fun and take risks in the kitchen. Get inspired by recipes, techniques, and above all The Shameless Chef’s audacious attitude that we hope you’ll take with you in your home kitchen.
Developed for public radio in 1977, the series has been off the air for more than 40 years and many episodes have never been heard before. Sadly, Michael A. Davenport passed away in 1985; but he lived a truly vibrant life. Now the show’s original producer, Mike Schreiber is making these audio treasures available for the first time on Heritage Radio Network. Each episode includes several bite-sized segments that focus on a particular food, ingredient, or home cooking tip, accompanied by Mike’s anecdotes about the effervescent legacy of Michael A. Davenport and The Shameless Chef.
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