Copper & Heat Radio – Details, episodes & analysis

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Copper & Heat Radio

Copper & Heat

Society & Culture

Arts

Frequency: 1 episode/32d. Total Eps: 70

Copper & Heat Radio explores the forces that shape our meals through narrative, sound-rich podcasts. James Beard, Signal, and IACP Award winner.

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Recent rankings

Latest chart positions across Apple Podcasts and Spotify rankings.

Apple Podcasts

🇺🇸 USA - documentary
04/10/2024
#90
🇺🇸 USA - documentary
03/10/2024
#74
🇺🇸 USA - documentary
02/10/2024
#60
🇺🇸 USA - documentary
01/10/2024
#41

Spotify

No recent rankings available

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https://www.chefstreams.com/
13 shares
http://chefstreams.com/
13 shares
https://www.pared.com/lp/copper/?utm_source=podcast&utm_medium=copperandheat&utm_campaign=season2emails
7 shares

https://www.instagram.com/chefjennydorsey
3 shares
https://www.instagram.com/kin_boise
3 shares
https://www.instagram.com/southernsmokefoundation
3 shares

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RSS feed quality

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Score global : 63%

Publication history

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Latest published episodes

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The New Chef Cookbook: Live from Cookbook Fest w/ Bricia Lopez & Brandon Skier

Season 5 · Episode 10

Tuesday, August 6, 2024 • Duration 42:53

In this live podcast recorded at the Cookbook Fest in Napa, California, Copper & Heat Radio host Katy chats with Bricia Lopez and Brandon Skier.

The two authors share their backgrounds, discuss their newly published cookbooks, and reflect on their personal journeys in the food industry. They delve into the nuances of restaurant versus home cooking, the significance of the chef title, and the challenges of translating professional culinary techniques for home cooks on paper.

Guests:

Bricia Lopez

Instagram | Website | Her books, Asada & Oaxaca

Brandon Skier

Instagram | TikTok | His book, Make It Fancy

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Community & Competition: Rapid Growth, Rising Tensions, & Food Identity

Season 5 · Episode 9

Thursday, June 27, 2024 • Duration 57:14

In the last year, Boise was featured in two vastly different pieces of food news. First Chef Kris Komori of KIN brought home the first Boise James Beard Award. This same year, In N Out opened its first of four locations in the Boise area.

In this episode, Katy discusses the rapidly changing restaurant industry in Boise, Idaho, recorded live at the Treefort Music Fest in March 2024. Katy and a panel of expert guests explore how the city's food identity has evolved with an influx of new residents and rising tensions over real estate and cultural shifts. The panel included local restaurateurs and industry advocates, who share their insights on the current state of Boise’s food scene, the workforce challenges, and the potential implications of Boise’s rapid growth. The episode also addresses the difficult questions raised by a local restaurateur about fostering true community and supporting independent restaurants amidst increasing competition from larger hospitality groups and real estate investors.

Guests:

Remi McManus from KIN Restaurant

Katie Baker from FARE Idaho

Dr. Amanda Ashley from Boise State University

Reno Rodriguez from the Hotel Renegade/Geronimo Hospitality Group

Audience question from Cal Elliot of Little Pearl and The Avery

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From The Sporkful: The Brewer rewriting The Story of Beer in Iran

Season 4

Thursday, May 18, 2023 • Duration 35:33

Today's episode is from our friends over at The Sporkful.

Zahra Tabatabai’s parents grew up in an Iran that would be unrecognizable today. “The pictures I see of my family in Iran in the sixties and seventies, they're in bikinis at the beach, drinking beer,” she says. Now, after the 1979 Islamic Revolution, women are legally required to wear hijabs and alcohol is banned. A few years ago, Zahra became interested in the long history of beer brewing in Iran — a tradition that included her own grandfather. She began brewing her own beer, experimenting with traditional Iranian ingredients like sumac, black lime, and barberries. Now she’s using her company, Back Home Beer, to change the narrative about Iranian people and culture. And one day, she hopes to bring her beer to Iran without fear. Nowruz Mobarak!

The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, Tracey Samuelson, and Jared O'Connell.

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Introducing “The Build” from Opening Soon

Season 4

Tuesday, April 25, 2023 • Duration 33:21

We have a guest episode this week from our friends at Opening Soon.

In this season of Opening Soon, we’re undertaking a project we’ve been wanting to do for years. In The Build, we’re going to follow one chef’s journey to open a brand new restaurant as it’s happening. From the moment that they signed the lease until the doors are actually open, you’ll get to witness the emotional highs and the lows, how things go well, how things get delayed; all in real time.

In this episode, we meet the subject of our series, hear a bit about their food journey so far, and get a sneak peek at what’s coming this season.

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It’s Blame the Lunch Worker First and Foremost: Guest Episode from LWC Studios

Season 4

Thursday, March 16, 2023 • Duration 36:26

Less than $2. That’s how much the Santa Ana Unified school district can afford to spend on one student’s lunch each day. The $14 billion budget of the National School Lunch program stretches thin, and school nutrition workers are often the target of kids’ complaints. Reporter Jessica Terrell explores the cultural figure of “the lunch lady,” and how students and workers lose when bureaucrats focus on cost over care.

This episode includes an annotated transcript with links to sources used in the reporting. This podcast was created by editors at The Counter and produced by LWC Studios. It is made possible by grants from the W.K. Kellogg Foundation and the Robert Wood Johnson Foundation.

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Zero Stars: Why is a Tire Company Rating Food?

Season 4 · Episode 10

Thursday, February 2, 2023 • Duration 38:24

When Katy was working in the Bay Area in her early 20s, she would have given the Michelin Guide 3 stars, because those were the restaurants she felt like she had to work to learn about the most innovative and interesting food. How has that changed?

In this last episode of our fourth season, Katy and Rachel dig into the history, the data, and the money behind the Michelin Guide in the U.S. with help from Krishnendu Ray (professor at NYU) and Beth Forrest (professor at the CIA). By the end of the research, Katy and Rachel had very different ratings for the Guide than what their 24-year-old selves would have given it. What about you?

Guests:

Beth Forrest

Her faculty bio and books

Krishnendu Ray

His book | His faculty bio

Articles mentioned and other resources:

The Brigade System: a conversation w/ Telly Justice & Mike Sheats

Season 4 · Episode 9

Monday, January 23, 2023 • Duration 35:23

Telly Justice and Mike Sheats worked together at Five & Ten in Athens Ga., where Justice worked her way up to chef de cuisine and Sheats was an AM chef. Once they started their own projects, the chefs knew that the strict brigade system, codified by Georges-Auguste Escoffier more than a hundred years ago, wouldn’t be the right fit for their businesses. “In the kitchens that Mike and I came up in, there was not much room for challenging anything,” said Justice. For both Justice and Sheats, the rigidity of the structure left no room for mistakes and little room for being themselves.

Telly is now chef/co-owner of HAGS, a small tasting menu restaurant in New York City “by Queer people for all people,” and Mike, with his wife Shyretha, runs The Plate Sale, a pop-up inspired by community events like plate sales, barbecues, and fish fries in his hometown of Athens.

This conversation was recorded as a chef-to-chef conversation for the Plate Magazine print edition. You can read an edited version of this conversation (and see some awesome pictures!) in their magazine here. But a less edited version of the conversation is here for your listening pleasure.

Guests:

Telly Justice

HAGS | HAGS Instagram

Press:

It's Corn: Process & Purpose

Season 4 · Episode 8

Thursday, January 5, 2023 • Duration 35:24

The United States is the top producer of corn in the world, yet only 40% of that corn is destined for someone’s plate. The industrialization of corn in the Americas is a story of colonization, appropriation, and capitalism. But there are also stories of people finding ways to celebrate biodiversity, culture, and history through great corn products.

In this episode, we talk with Pedro Ferbel-Azcarate and Wendy Downing, 2 of 3 co-owners of Three Sisters Nixtamal, an organic and traditional masa maker. We also talk with Angel Medina, co-owner of Repùblica and Co, a Mexican-forward restaurant group.

Guests:

Pedro Ferbel-Azcarate & Wendy Downing

Three Sisters | Instagram

Angel Medina

Repùblica & Co | Instagram

Resources:

To read more about what we talked about in this episode:

Tasting Menus: A Dining Experience

Season 4 · Episode 7

Thursday, December 15, 2022 • Duration 38:19

Welcome to the Copper & Heat audio tasting menu. This 6-course experience takes you through dishes from pivotal points in the history of the modern tasting menu.

Vote for us in the first inaugural Signal Awards! We were nominated for a Signal Award in the Food & drink category, and we need your help! Vote for us for the Listener’s Choice Award at the link above.

Guests:

Beth Forrest

Her faculty bio and books

Sam Yamashita

His piece on the Japanese Turn | His books | His faculty bio

Krishnendu Ray

His book | His faculty bio

The courses:

The restaurant by Mathurin Roze de Chantoiseau
Hassun from Hyotei in Kyoto
Rouge en ècaille de pomme de terre by Paul Bocuse

Is Culinary School Worth It?

Season 4 · Episode 6

Thursday, December 1, 2022 • Duration 29:27

Is culinary school worth the investment in terms of money and time?

This is a question posed by hundreds of thousands of people as they enter the culinary field. Is it worth spending the money to go to culinary school when I can just work my way up in the industry?

Culinary schools have long been more of a trade school to train potential cooks in the culinary field. However, in the ‘90s, the Culinary Institute of America put in a concerted effort to professionalize the career of chef, and therefore give more value to their school, by educating their students on more than just technical skills.

But as the systemic and cultural pitfalls of the restaurant industry have become more apparent in recent years, people are leaving the industry in droves, and even fewer are looking to enter. So as more culinary schools close their doors, how do educational institutions answer the question - is culinary school worth it?

Guests:

Krishnendu Ray

His book | His faculty bio

Beth Forrest

Her faculty bio

Hanalei Souza

Her website | Instagram | Her book

Annika Altura

Instagram

Kiah Fuller

Copper & Heat Radio – Details, episodes & analysis

Podcast details

Recent rankings

Apple Podcasts

Spotify

Shared links between episodes and podcasts

RSS feed quality and score

Publication history

Latest published episodes

Related Shows Based on Content Similarities

Apple Podcasts

Spotify

Related Shows Based on Content Similarities

Copper & Heat Radio – Details, episodes & analysis

Podcast details

Recent rankings

Apple Podcasts

Spotify

Shared links between episodes and podcasts

Other99+

Instagram42

Youtube20

RSS feed quality and score

Publication history

Latest published episodes

Similar podcasts and content

Related Shows Based on Content Similarities

Apple Podcasts

Spotify

Related Shows Based on Content Similarities

Other99+

Instagram42

Youtube20