Joined by co-host KC Mancebo of Clamorhouse, we chat with LA restaurateur Dina Samson about her pandemic idea turned expanding non-profit, Regarding HER. Regarding HER is a concept formulated as a support system for female chefs and business owners in the food and beverage industry. Proof that “group therapy” has more than one meaning, and when women gather, nothing is impossible.

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When the idea of creating soy sauce in bourbon barrels came to Matt Jamie, he pursued the traditional Japanese method, knowing no short cuts would do. Years later, his brand Bourbon Barrel Foods has expanded to spices, a myriad of speciality food sauces, and so much more. A true entrepreneurial story of making a mark in a niche industry while educating yourself along the way on the path toward success!

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Ana Quincoces has become a go-to voice for Latina lifestyle. With Cuban roots, she has developed an artisan culinary line “The Skinny Latina”, many cookbooks, and a new home products line in the works for Bed, Bath and Beyond. As a former Real Housewife of Miami, she broke the mold when it comes to “owning your enterprise” by constantly challenging herself and evolving, with podcasts and a new children’s book aimed at tackling self-image issues that often arise in our youth through the pressures of social media.

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It's not everyday you get to visit Willie Nelson's ranch, and it's even more rare to partake in a chef curated feast in his own backyard. A conversation with Chef Michel Nischan, Luck Reunion Co-Founder Scott Marsh, and singer-songwriter Jon Muq proves that music and food set the stage for "gathering around the table" in support of putting a little extra good in the world.

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Wisconsin Cheese goes all in at 2024 Charleston Wine + Food with a multi-sensory experiential display, as well as the "come back" of the classic cheese cart. All this while they continue to plan for the second iteration of their festival, "Art of Cheese."

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Catching up with the Sri Lankan Chef, we journey from pop-up, to opening of her first brick and mortar restaurant, hints of exciting developments for the future, and her take on a fried chicken sandwich that makes people swoon.

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Through storytelling, Andrew Zimmern uses his voice and platform to shine light on environmental issues that need our attention. Dune Lankard is an Eyak Athabaskan Native from the Eagle Clan in Cordova, Alaska, and has a daily way of life as a native conservationist and blue foods supplier. Each is needed and essential, as shown in the three-part docuseries, "Hope In The Water." These are impactful stories proving that keeping our oceans protected is not a maybe, but a must.

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Jennifer Bushman, a leading seafood advocate and co-founder of Fed By Blue, talks education and action in regard to ensuring the health of our oceans for generations to come. As a driving force in the creation of the three-part docuseries, "Hope in The Water," our talk explores the myriad of ways the project will inspire everyone to dig deeper and make change, one delicious blue food bite at a time.

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On Chef’s Making Waves, as in most any environment, Maneet Chauhan brings a lightness and fun factor that leaves an impression with anyone she meets. And when it comes to understanding Indian cuisine, she projects the empowerment to branch out, let go, and try experimenting with some recipes yourself. A candid conversation about family, career, and life’s twists and turns…this one will make you smile. And laugh, a lot. (*Warning: Those triggered by fear of snakes, beware…) 
 

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Aboard Sixthman’s, Chefs Making Waves- a food, wine and spirits festival at sea, culinary takes a huge spotlight. While exceptional food or drink can certainly stand alone, the combination of the perfect pairing can elevate a dining experience to new creative heights. Mixologists Gabriel Urrutia, Lauren Noblitt and Gio Gutierrez dive into the Miami cocktail scene, the surprising ingredients that are elevating cocktails (miso butter anyone?) and the recipe for feeling confident to take ownership of your home bar and make a little liquid magic. 
 

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Coming straight from the seas aboard Sixthman’s inaugural Chefs Making Waves, Andrew Zimmern goes into the roots of his influence that fueled the journey of his culinary path, as well as a very soulful look into his past struggles with addiction. A lesson of turning pain into self-discovery, which in the end fueled his passion in giving back to community, and doing his part to ensure our planet is healthy for generations to come. 
 

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For well over half a century, Marshall has literally amplified a world of musicians while keeping an eye on tapping into communities on the micro level. At SXSW 2024 they celebrated days of stacked music showcases amidst a carnival-vibe landscape, complete with a pop-up of some of Austin's best and baddest burgers around courtesy of Bad Larry's Burger Club.

Photo Courtesy of Marshall Group.

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Indigenous healer Felicia Cocotzin Ruiz spreads her knowledge of healing as a Curandera, and together with HRN's own Dana Cowin (Speaking Broadly/ The Progressive Hedonist), they discuss their panel at SXSW that shares both eastern and western approaches to nourishing body, society and planet.

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Wild Fork powered the ultimate BBQ showdown with two pitmasters, Erica Roby, Food Network Champ, and one of few top female pitmasters in the country- and Jason Wilson- a veteran who founded "Meat Therapy" as a force for healing trauma.

Photo Courtesy of Wild Fork and SXSW.

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