PUBLISHED: 02/26/2021
This month, HRN’s 40+ series explored some of the most pressing issues facing the food industry and the world at large. The Farm Report projects progress for creating sustainable food and farm practices and policy, while Eating Matters looks beyond food banks, soup kitchens and SNAP benefits to understand what it will really take to end domestic hunger. As the pandemic and the isolating winter months continue to take a toll on us all, The Big Food Question dives deep into psychological well-being in the restaurant industry and Processing addresses a listener letter about grief and mourning.
Levity can also be found in our lineup through compelling human interest stories, inspiring career journeys and celebrations of Black History Month and African American cuisine. Hear from the soul food school scholar, Adrian Miller in conversation with Chef Todd Richards, enjoy learning more about Why Food? host Vallery Lomas in an interview on All in the Industry, and
20 women, some you may not know, who influenced how you cook
To celebrate Womenâs History Month, we turned to authors, chefs, and teachers who made important contributions to todayâs table.
By Sheryl Julian Globe Correspondent,Updated March 16, 2021, 12:00 p.m.
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Leah Chase mixes her bread pudding at Muriel s restaurant in New Orleans.Alex Brandon/Associated Press
If youâve ever baked a cake or made cookies and been successful, you have Fannie Farmer to thank. The founder of Miss Farmerâs School of Cookery in Boston, opened in 1902, instructed her students to use the same precise amounts of ingredients in every recipe, not rounded spoons and cups. Fannie Farmer became known as the âMother of Level Measurements.â