March 11, 2025  

Welcome to… Taste of the Week

The clocks have sprung forward, the days are stretching longer, and spring is just around the corner! While we shake off that lost hour of sleep, we’re leaning into the brighter days ahead — filled with fresh flavors, new stories, and plenty of good eats.

As we gear up for the changing season, let’s take a moment to savor what’s cooking at Heritage Radio Network. Pull up a chair and dig in!

Featured Host:

Chef Gemma Stafford

Our very own Gemma Stafford, host of Knead to Know, has partnered with Future Today to launch the Bigger Bolder Baking Network FAST channel. It will be the first 24/7 baking FAST channel and will bring thousands of shows and over 1,000 hours of baking content to streaming audiences, covering everything from family-friendly recipes to advanced techniques and global flavors. Available on major platforms like Roku, Amazon Fire TV, and Apple TV, it’s the ultimate destination for bakers of all levels. Don’t miss out — tune in and get inspired!

Dropped This Past Week:

Pizza Quest

Talking Cider with HRN’s Jimmy Carbone!

Snacky Tunes

Good Neighbor Bar & French Horn Rebellion

Beer Sessions Radio

Brewmaster Andy Farrell

The Speakeasy

Mummy Amaro or How I Learned to Stop Worrying and Love Dirty Fig Leaves

Knead to Know

Baking Traditions YOU Knead To Know: From Green Eggs to Savory Pies to King Cakes!

Agave Road Trip

Puntas: Drop-Dead Delicious or Just Drop Dead?

The Grape Nation

Carlton McCoy

Meat and Three

Sow What’s Next

Eat Your Heartland Out

Canadian Food Empowerment from the Maritimes to the Prairies

Jazz Cabbage

High End Cannabis Dining featuring Chef Nikki Steward of The High End Affair

The Speakeasy

46 Years in a Barrel

Our storytelling community is made possible by listeners like you!

Behind The Fellowship

Check out what our Radio & Research Fellows are Doing!

Meet Bean Metcalf!

“Outside of HRN, I work for a little bakery making cakes, and for an organic farm growing veggies and selling at market. I also love to travel — my most recent trip was to England, Italy and Croatia — I filled my suitcase with food to take home! I’ve been really into fish and seafood lately, and I took home a chunk of bottarga, which is a salted fish roe from Sardinia. It’s brilliant to use in pasta for a salty, briny flavor that doesn’t scream “fish.” To find out more about the farmers’ market here in Eugene, Oregon, check out Lane County Farmer’s Market . We offer seasonal foods, cooking classes, gardening classes, and tons of free fun events throughout the year – there is no better day than market day!

What We’re Making

Pasta with anchovies, garlic, and chili. This is measured with your heart, so I’ll walk you through it, but you gotta do what you gotta do!

Ingredients:

• Anchovies
• Garlic
• Olive oil
• Chili flakes
• Lemon
• Parsley
• Pasta (whatever shape makes your heart happy)
• Pecorino or parmesan cheese

Directions:

Start with a good glug of olive oil in a pan, then add your anchovies — this is the first thing you gotta feel out. I usually do one tin to one package of pasta — but sometimes I’m feeling extra salty and good and I’ll do two. Start with one, see how you get on. Add some chopped garlic. Maybe a little. Maybe a lot. You tell me. Then add chili flakes. Are we spicy this week? Or are we just hanging out? Only you know. Let all of that marinate in your hot oil for a minute. Toss in your hot pasta, and some pasta water. Add a good squeeze of lemon. Put it in your favorite bowl, add a ton of parsley and cheese if you want it, maybe a little more olive oil. Eat it with joy and gratitude. You deserve it.

Mark Your Calendars!

HRN is collaborating with Feast and Harmony and Sixthman for a contest. And your donation can help you get there!

That’s not all – when you donate to HRN, a portion will support us and a portion will go to support the food & beverage communities of L.A. and western North Carolina affected by natural disasters.

What happens if you win? A four-night cruise for two from 5/5/25-5/9/25 on Chefs Making Waves—a food, wine, and spirits festival at sea — from Miami to Cozumel, Mexico. Check out the link below to donate!