March 19, 2025  

Welcome to… Taste of the Week

We made it! Winter has officially said its goodbyes. This week, we welcome the Spring Equinox, marking the return of farmers’ markets brimming with vibrant, seasonal produce (we’re particularly excited for rhubarb and fresh peas!).

With St. Patrick’s Day behind us, we’re carrying a bit of that festive spirit into spring —perhaps adding a touch of green to our plates.

As we embrace the new season, let’s take a moment to savor what’s cooking at Heritage Radio Network. Pull up a chair, dig in, and enjoy the abundance of spring — along with a little luck, too!

Featured Host:

Akiko Katayama

She is also the director of The New York Japanese Culinary Academy and a board member of HRN. With a diverse background, Akiko has served as an advisor to the Japanese government and consulted for global food & beverage companies.

She holds an MBA from NYU Stern, an MSc from the London School of Economics, and a WSET Advanced Certificate with Distinction. Akiko has also judged on Food Network’s Iron Chef America.

Dropped This Past Week:

Pizza Quest

The Art of Manliness with Brett McKay

Snacky Tunes

The Chef Conference & SNACKTIME

The Speakeasy

Classically Trained

Japan Eats !

The First Sake Brewery In The U.K. Promotes The True Market Value of Japanese Traditions

Knead to Know

St. Patrick’s Day Bakes, Shamrock Shakes & Irish Traditions! 

Agave Road Trip

Is Mezcal’s moment over?

Cutting the Curd

Plymouth Artisan Cheese: Past, Present and Future

Meat and Three

Art à la carte

Eat Your Heartland Out

Food Justice and Indigenous Flavors in Western Canada

Our storytelling community is made possible by listeners like you!

Behind The Fellowship

Check out what our Radio & Research Fellows are Doing!

Meet Sasha!

I loved the stories I was able to write, share, and produce as a fellow. I was delving deeper into Black foodways, and my team — from our former Executive Director all the way down to the other fellows in my cohort, inspired me to always shoot for the stars.

The Fellowship definitely strengthened my storytelling muscles, and I’m delighted that I was able to come back as HRN’s Digital Media Educator! You can listen to me and my girls talk more about our experiences by tapping into Love Letters to LES Girls club.

I don’t have any upcoming events or news myself, but I work as a Bookseller at BEM Books & More. Anyone interested in Black Food literature should tap into their events! @bembrooklyn on Instagram!

What We’re Making

Sasha’s Okra Stew

• 1 heaping tablespoon of bacon fat, duck fat, or ghee
• 1 medium yellow onion, small diced
• 2 teaspoons of ginger garlic paste
• 2 jalapenos, minced with seeds and pith removed
• 1 large tomato, diced
• ½ pound of okra cut into ½-inch thick rounds
• 1 teaspoon of chicken bouillon
• Salt (in layers), freshly cracked black pepper, roasted garlic
• powder, dried thyme, dried parsley
• 2 cups of stock of your choice
• 1 ½ cups of rice washed and soaked.
• (I typically use jasmine rice, but if I had Carolina gold rice I
• would use that)
• 20-25 small shrimp, peeled and deveined

Directions:

Melt the fat of your choice on medium heat in a Dutch oven or heavy-bottomed pan for 90 seconds or until shimmery.

Add onions and sauté until they stick to the pan and lightly brown.

Add ginger garlic paste and salt — Sauté for two minutes or until fragrant.

Add jalapenos, sauté for a minute, then add tomatoes and okra.

Stir semi-frequently and add chicken bouillon, roasted garlic powder, dried thyme and parsley.

Once the tomatoes are cooked down and soft, add rice and stir to combine.

Add stock of your choice, cover, and cook rice for 13-15 minutes on low heat.

Once the rice is cooked, turn off the heat, fluff, add shrimp, and cover again.

Steam shrimp for five minutes. If shrimp do not turn pink, turn the heat back to low.

Serve! (And scarf down before your next meeting with handfuls of salt and vinegar chips or savor slowly with the crush you’re trying to impress !)

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!