Queer The Table LIVE

HRN (Heritage Radio Network)is a nonprofit media outlet that empowers eaters to cultivate a radically better world through transformative exchanges about food. Since its inception in 2009, HRN has been a platform to discuss the real issues affecting the global food supply. We believe food is the most critical issue of our time– it brings people together in celebration of diverse cultures, but it also highlights our planet’s greatest challenges. That’s why HRN is committed to using the power of educational storytelling about food to build a more equitable, resilient food system.We’ve been serving up thought-provoking conversations ever since Heritage Foods founder Patrick Martins and an intrepid group of visionary thinkers banded together to build a recording studio out of two recycled shipping containers in the backyard of Roberta’s Pizza, a restaurant at the forefront of Brooklyn’s culinary renaissance. We still operate from that same studio today, and also broadcast from live events across the country, and virtually from around the world. We pass the mic and give the farmers, chefs, servers, activists, and entrepreneurs working to improve the food system a megaphone. HRN’s mission is inspired by the Slow Food Movement, their vision of “good, clean, and fair food for all,” and their work to preserve heirloom foods. The word ‘Heritage’ refers to rare-breed animals and edible plants; HRN also uses it to represent our commitment to preserving both biodiversity and diversity of perspective in the food world. By telling inspiring stories via podcasts, workshops, and culinary experiences, HRN is educating generations of food activists and growing a community of changemakers.WHAT WE DOPODCASTS: HRN airs dozens of weekly podcasts about food, beverages, and agriculture. Since our very first show aired in 2009, HRN has produced 84 podcast series with more in development. We bring listeners dynamic stories from across the food chain, including ones on food policy, cocktail culture, history, technology, and so much more. You can listen on demand here on our website, or find all of our programming for free on your favorite podcast app. Browse HRN's archive of 16,000+ episodes for a treasure trove of culinary history.INTERNSHIPS: HRN’s 6-month internship program gives college students and young professionals invaluable podcast production experience. We teach crucial audio journalism skills—including writing, interviewing, reporting, audio editing and design—during a 15-20 hour work week. At the end of the program, every intern has a strong portfolio, including many audio segments for Meat + Three, HRN’s flagship show. They also enjoy participating in professional networking events and mastering social media, marketing, and strategic planning skills.EVENTS: Podcasts are just one way we raise awareness about the food on everyone’s plate. We also produce meaningful events, including culinary salons, food and drink tastings, festival programming, cooking demos and media training workshops. These events both entertain and educate guests about the culinary world. Attendees can count on delicious bites and sips but also the opportunity to meet extraordinary people and learn something new.HOW TO GET INVOLVEDNonprofit communities like HRN depend on all kinds of support to thrive. Our podcast hosts generously contribute their time and wide-ranging expertise. Our success is also rooted in the diverse community of restaurateurs, farmers, policy experts, and thoughtful eaters who share their dollars and ideas in support of HRN’s programming both on and off the air. We believe that one person can help change the world one bite (or sound bite) at a time. And we rely on listener support to help us continue the good fight– and keep our content free.Donatetoday and become a member of HRN’s food revolution!

Heritage Radio Network

Join queer leaders in New York's culinary world for an honest, celebratory, and inspiring conversation about finding and building community.

**note that the panel of speakers is subject to change<a href="https://heritageradionetwork.org/series/queer-the-table/?__cf_chl_jschl_tk__=2f80df80a77c39ab13d9c04a5ff36ed95b7ba2ec-1582313663-0-AXVreoXXK6De4PI-kw102jrS1ceU7zrNIy2xNcLNG27otmP76x41t032LBk1Drgr26haoQeQapjjEQ1sY_WJHEUOxq18neBkX7JX-o8a2fCW0IKuWebzQ753daGGRX2qy5e8m-QVr2IScHP2hzbaQ1WsezsjebBhkKkkMfdkAb-6dxap-KGAKZvIDwFGAQKXVfbOQQLR-94vtPS4Tsqh8xjqczpcKAYwyvdVi-cSvlJ_hWYnfG1HIk0nIfUUqae_6etK77zeO-ZM5kfcZV1Ji0eruthCpT96MfAVC4Bt3Tp6myt4THuKfH6990tY8Cgq-Q" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Queer The Table</a> is a podcast from <a href="https://heritageradionetwork.org/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Heritage Radio Network (HRN)</a> about the joyful, messy, radical magic that happens in spaces where queerness and food intersect.On Monday June 15th, in collaboration with <a href="https://hmi.org/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">the Hetrick-Martin Institute</a>, Queer The Table is bringing a virtual conversation to you live as host Nico Wisler explores the idea of “queer food” and the importance of queer community within the world of food and the ways that Black leaders across the food industry and queer community are responding to the escalating crises of racism and police brutality.Nico Wisler is a middle school teacher, storyteller, and enthusiastic dinner party host who is forever swooned by the intimacy of both cooking and making radio. They believe deeply in the power of queer dance parties, chosen family, long bike rides, and extra garlic. Nico’s podcast, Queer The Table is about the joyful, messy, radical magic that happens in spaces where queerness and food intersect. In conversation with farmers, chefs, activists, historians, seed savers and business babes, Nico explores the idea of “queer food” in all of its limitless forms. John deBary is the Co-Founder and Board President of <a href="https://www.restaurantworkerscf.org/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Restaurant Workers’ Community Foundation</a>, which is devoted to addressing quality-of-life issues in the hospitality industry through grantmaking, advocacy, and impact investing. John is also the creator of Proteau, a line of non-alcoholic botanical aperitifs, as well as the author of the upcoming cocktail book, Drink What You Want, due out June 2020 from Clarkson Potter. He lives in the Lower East Side with his husband and cat. Christopher Murray is a 32 year old gender nonbinary person working at <a href="https://hmi.org/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">the Hetrick-Martin Institute</a> as the on-site HIV Tester. Christopher is passionate about bringing people to the table in a literal sense and truly believes that the power in food is the same power used to build community. When they are not streaming live on Twitch or trying to find the best outfit for the day, they move through their day in style, and with a smile!Vanessa Parish is a pastry chef from North Carolina currently residing in Los Angeles. Vanessa runs a private catering business &quot;Sweet Comfort&quot; for savory and sweet delights. She owns an online cookie business <a href="https://www.vanessaparish.com/brown-sugars-cookies" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">&quot;Brown Sugar&#x27;s Cookies&quot;</a> where she creates new and unique flavors to ship straight to your home. Vanessa just launched her own dessert Pop-Up Restaurant “TORCH” which is traveling across major cities. She has worked as a Specialty Pastries Coordinator at one of the top restaurants in downtown L.A, and hosts the show <a href="https://www.youtube.com/playlist?list=PLaX_uL-0il1njmCL4ASZnMSMDfnkMqlOg" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">&quot;Tasting Our Roots&quot;</a> on Buzzfeed&#x27;s Tasty channel. The show has reached over 15 million views, has countless shares on the web and is now on AppleTV, HULU and Amazon Prime. She still works as a correspondent for Tasty and collaborates consistently on their platforms. Vanessa has been a featured chef for BET, Blavity, AirBNB, Google and Food Network platforms.Andre Springer was born in the Bedford Stuyvesant neighborhood of Brooklyn in the 80’s into a Barbadian family who immigrated to the United States in the late 60’s. Andre was always surrounded by the love of food, whether it was Alma, Springer’s Grandmother, or working in restaurants, bars, and cafes for over 17 years. Food was a gateway into other cultures, lives, and places in NYC. Today, Andre is a Hot Sauce and Food Entrepreneur currently expanding the <a href="https://www.shaquandawillfeedyou.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Shaquanda Will Feed You</a> brand across the United States of America online and in real life. Shaquanda Coco Mulatta was born at The Slide (a former bar on the Bowery) in 2005, an alter ego developed by Andre Springer, who lives mostly in the 4th dimension. Shaquanda is a downtown nightlife performer providing an audience with shows that are &quot;hood avant-garde.&quot; Why the name Shaquanda? Why not? Shaquanda is a celebration of Bed-Stuy.

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Queer The Table LIVE

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