How do cultural heritage and community shape business strategy and product development?

How do you grow and scale a business while navigating investment strategies, marketing, and personal development?

What's it like for a professional restaurant cook to write a cookbook?

How can Boise’s restaurant community navigate rapid growth and rising tensions to carve out a unique food identity?

This episode is a special guest episode from another show we produce, Loading Dock Talks with Chef Preeti Mistry. Through... more

Katy & Rachel talk to Geraldine DeRuiter about her new book "If You Can't Take the Heat: Tales of Food... more

Katy went on the road to podcast from the Southern Smoke Festival in Houston, TX. In this 3-episode miniseries, she... more

Katy went on the road to podcast from the Southern Smoke Festival in Houston, TX. In this 3-episode miniseries, she... more

Katy went on the road to podcast from the Southern Smoke Festival in Houston, TX. In this 3-episode miniseries, she... more

We're celebrating 5 years of Copper & Heat by reflecting on the first season "Be A Girl," about Katy's experience... more

We're celebrating 5 years of Copper & Heat by reflecting on the first season "Be A Girl," about Katy's experience... more

We're celebrating 5 years of Copper & Heat by reflecting on the first season "Be A Girl," about Katy's experience... more

This week, we're bringing you a special guest episode from The Sporkful about Back Home Beer and owner Zahra Tabatabai's... more

In this guest episode from our friends at Opening Soon, they introduce their new project, "The Build."

Reporter Jessica Terrell explores the cultural figure of “the lunch lady,” and how students and workers lose when bureaucrats focus... more

If you were to rate the Michelin Guide, how many stars would you give it?

Is the rigid hierarchy and division of labor characteristic of the brigade system good for people working in restaurants?

How are restaurateurs and producers in Portland, OR, a city that is 76% white and 9% Mexican, using corn to... more

What is the role of tasting menus in the modern restaurant industry?

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