The radio is nearly always on in our home kitchen. We might enjoy a little Paco de Lucia while preparing a pan of paella with Spanish style chorizo or crank up Cissy Strut while stirring a pot of Andouille laden gumbo. Good tunes and good food go hand in hand but music isn’t the only thing we listen to while we cook.
Often we tune in to Heritage Radio Network, the internet radio station where we can listen to original programming that gives voice to America’s leading food professionals, farmers, policy experts, artists and tastemakers. A broadcast of Beer Sessions is the perfect accompaniment to the sound of Basque coils and Pork Crepinettes with Lemongrass sizzling on the grill. While queso fundido with roasted poblanos and Oaxacan style chorizo bubbles on the stove I’ll tune in to Cutting the Curd with cheese monger, Anne Saxelby. On Taste Matters with Mitchell Davis I can listen to the culinary wisdom of Daniel Bouloud while I prepare pancetta wrapped scallops or tune into an interview with Mediterranean food expert and cookbook author Nancy Harmon Jenkins as I plate a simple dish of spaghetti with guanciale and fresh greens from the garden. If the main course is a succulent heritage pork country rib roast stuffed with apricot mostarda why not stream a recent episode of The Main Course with Heritage Foods founder Patrick Martins or check out Radio Cherry Bomb for interviews with fascinating women chefs, farmers and food entrepreneurs. Turn on your oven, tune in to Heritage Radio Network and if you like what you hear help support this independent, free, fledgling radio station by donating today.
See you at the market!