Philip Wolf, Founder of Cultivating Spirits, is a widely recognized cannabis pioneer, educator, and visionary, and is a pioneer in the cannabis and food pairings space. The 2021 appointed Rolling Stone Culture Council member dives into education and understanding of the organoleptic properties of the flower and how it interacts and pairs with the sensory properties of food and beverage. Philip's unique experience led to a partnership with Fairmont Hotels in the first ever billion dollar hospitality group producing cannabis consumption events in the US.

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The Future of Food @ SXSW educated attendees about cutting-edge insights on creating a more just and sustainable future of food. Multi-day panels and programming dove deep, encompassing a range of diverse voices that make up the global food ecosytstem, while collectively exploring ideas on how to address systemic problems through advancement and innovation.

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Chef Nornie Bero is an Aboriginal islander native from Mer Island in the Torres Straight. Nornie’s Melbourne based business, Mabu Mabu, is mission based in inspiring the infusion and celebration of Indigenous ingredients everyday. Chris Allison, VP of Tourism Australia, joins in to chat Australia’s multi-day activation which featured artists and thought experts across food, music, film, and tourism sectors, including touching on SXSW Sydney, launching Fall 2023.

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Jennifer Bushman, Co-Founder of Fed by Blue talks “All Things Food” at SXSW 2023, which was held at Huston-Tillotson University, and included programming spanning 50+ luminary speakers and two food viewings, including the film “Food2050" as well as a sneak peek at docuseries “Hope in the Water”, co-produced by Andrew Zimmern and David E. Kelly. The docuseries explores the abundance of innovative opportunities to restore our world’s oceans while responsibly producing food.

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Dr. Morgaine Gaye, consultant and Food Futurologist, talks the inescapable parallels between food, fashion, design, and the cultural zeitgeist. Food shapes our lives since our very first experiences, in the womb. A consultant to everyone from big food brands to governmental agencies, she leads research and insight on proof that food doesn’t exist in a vacuum, and in fact leads us in all ways, shapes and forms of life... into the future.

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Heritage Radio Network’s Nora Peachin is traveling the world for one year in search of communities organizing to make our food systems more equitable, and she’s bringing you along with her. In the second episode of the series, Nora visits Denmark to learn about community kitchens.

Further Reading: 

In this episode, I speak with staff at community kitchens Folkehuset Absalon, Kraftwerket Folkekøkken, and One Bowl and soup kitchen Morgencafé for Hjemløse.

Also interviewed are members of SAND and Projekt Udenfor. Another inspiring organization in Copenhagen, not interviewed for this episode: Hus Forbi, a newspaper cooperatively-owned and sold by homeless people in Copenhagen, telling their stories.

Professor Wesley Dean’s Twitter thread talks through some of the interviewed University of Copenhagen professors’ findings on food insecurity. Or, read the 2022 article here and research findings from 2015 here.

Nora’s research is funded through a grant from the Thomas J. Watson Foundation. The Watson Foundation offers one-year independent research fellowships for graduating college seniors.

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This episode of HRN On Tour comes to you live from Raw Wine 2022 in Maspeth, Queens. Isabelle Legeron, founder of RAW WINE, hosts a wine tasting comprised of 6 wines from the Castlilla y Léon region of Spain, all with different terroirs and styles. Joining her are wine makers Mario Rovira Roldan of Akilia, Daniel Vicente Ramos Esteban, Thyge Jensen Benned of Bodega Frontio, Juan Jose Moren Garcia of La Microbodega del Alumbro, Nacho León of Demencia Wine, and Víctor Negro González of Bodega Negón.

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On this episode of HRN On Tour, we travel to the Raw Wine 2022 festival in Maspeth, Queens, where Sam Benrubi of The Grape Nation sat down with Vladimir Magula of the Magula Family Winery in Slovakia. The two discuss the past, present, and future of natural wine in Slovakia, working on a family vineyard, and how climate change has and will affect yields, among other topics.

The Magula Family Winery passionately creates natural wines exclusively from their own organically grown grapes of Slovak ingenious varieties. Their winegrowing journey started in 2007, when they re-planted an old vineyard that was returned to their family. Since 2016 they have farmed bio-dynamically. They care deeply about the nature and the environment in which we exist, trying to live in harmony with it. Their wines, mainly of red varieties, are intense, yet subtle and gentle, with crisp and charming character of northern terroirs.

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Heritage Radio Network’s Nora Peachin is traveling the world for one year in search of communities organizing to make our food systems more equitable, and she’s bringing you along with her. In the first episode of the series, Nora visits Italy to learn about the right to food and food charity.

Further Reading: 

See the complete United Nations Right to Food Team’s voluntary guidelines here.

To learn more about Community Food Centers Canada, visit their website or check out The Stop: How the Fight for Good Food Transformed a Community and Inspired a Movement, a book by Nick Saul and Andrea Curtis, his wife.

Here you can read about the Milan Urban Food Policy Pact, Milan’s Food Policy office, and Caritas Italiana.

Other texts that have greatly informed this episode include Janet Poppendieck’s Sweet Charity?: Emergency Food and the End of Entitlement, Graham Riches and Tiina Silvasti’s First World Hunger Revisited: Food Charity or the Right to Food, Andrew Fisher’s Big Hunger: The Unholy Alliance between Corporate America and Anti-Hunger Groups, and Molly Anderson’s research on food justice and the right to food.

Nora’s research is funded through a grant from the Thomas J. Watson Foundation. The Watson Foundation offers one-year independent research fellowships for graduating college seniors.

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The Slow Food USA team made their first trek back to the nonprofit’s roots in Italy since the onset of the pandemic for Terra Madre Salon Del Gusto. The organization’s Executive Director, Anna Mulè and Communications Director, Brian Solem join Dylan Heuer to talk about their thematic focal point for this year’s festival: joy and justice. They reflect on how joy, justice, and food intersect in their own lives and discuss what programs in service of this goal are capturing their attention right now. Plus, they share stories of memorable exchanges and great bites at Terra Made this year. 

HRN is back "On Tour" thanks , in part, to the generous support of the Julia Child Foundation.

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