Copper & Heat Radio

Copper & Heat
  • 4.9 (109)
  • DOCUMENTARY

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

  1. Thoughts on the State of Food Media: Treefort Panel 2025

    06/02/2025

    Thoughts on the State of Food Media: Treefort Panel 2025

    It is no secret that 2024 and 2025 have been tough years for food journalism in the United States, with a number layoffs happening across the industry. It’s against this national backdrop that at the end of March we hosted a panel discussion on the Podcast stage at Boise’s Treefort Music Fest. Our live podcast - also a part of Treefort’s Foodfort programming - brought together voices and perspectives from across Boise’s restaurant and food media landscape to tackle topics ranging from how the rise of new local media has affected the restaurants they cover, to the question of what makes someone an expert or authority on food?  The conversation we had at Foodfort also touched on a lot of trends that are being experienced in cities all over the country. And so a few weeks after the panel, we also chatted with Dana Cowin, a former long-time editor of Food & Wine magazine, founder of Progressive Hedonist, and one of our colleagues at HRN, the Heritage Radio Network.  Guests: Dana Cowin (Founder, Progressive Hedonist)Becca Alamilla (Co-owner, Amano)Kara Jackson (Managing Partner & Editor, BoiseDev Eats)Natalie Plummer (Creator, Hello Meridian and Podcast Host, The Boise Bubble)Scott Charles (Moderator,  Boise Food Finds Facebook group)We are a part of HRN. Help us create a more sustainable world by shifting the way we think about food by supporting HRN's first ever two-week fundraising drive.

    1h 1m
  2. Brigade (Our Very First Episode)

    04/29/2025 · BONUS

    Brigade (Our Very First Episode)

    Exciting announcement: today Copper & Heat Radio is joining Heritage Radio Network, an independent, nonprofit podcast network with a mission to build a more sustainable world by shifting the way we think about food. To mark the occasion, we’re bringing our first episode ever back to the top of the feed.  It’s called “Brigade”, and it’s the first episode in our James Beard Award-winning first season, Be A Girl, released in 2018.  Why are restaurant kitchens organized the way they are? What is a kitchen brigade? What does a typical day of a cook look like? How does someone move up the ranks? And what do women do to work their way up the ranks in a kitchen?    Some of the stats:  Women make up a little over 50% of students graduating culinary schools Women make-up over 50% of total foodservice employees Somewhere between 30%-50% of back-of-house employees identify as women 27% of line cooks are ladies 19% of chefs are ladies 7% of head or executive chefs are ladies.

    32 min
  3. Secret Sauce Panel: Culture, Strategy, and Food (Live guest panel from Roux)

    10/31/2024

    Secret Sauce Panel: Culture, Strategy, and Food (Live guest panel from Roux)

    Join this second panel recorded live at the Roux event in Portland, Oregon in collaboration with Xcelerate. This episode delves into the journeys of four women entrepreneurs in the food industry as they navigate cultural influences, product development, and business growth. Moderated by Viridiana Ponce, the panel features discussions on the importance of community support, unconventional strategies, cultural authenticity, financial management, and the power of persistence. Listen in to learn how these women are making their mark and overcoming challenges in the CPG (Consumer Packaged Goods) world. Panelists include Holly Ong (Sibeiho), Sandra Arnerich (Renata), Kim Lehn (Sue Gee's), Christina Jessie (Market of Choice) and moderator, Viridiana Ponce.  Learn more about Roux: https://www.rouxportland.com/aboutroux Learn more about Xcelerate: https://www.xceleratewomen.org/

    57 min
  4. Powerhouse Panel: How to Start & Grow A Food Business (Live guest panel from Roux)

    10/29/2024

    Powerhouse Panel: How to Start & Grow A Food Business (Live guest panel from Roux)

    Join this panel (recorded live at Roux in Portland, Oregon) of industry-leading women entrepreneurs as they share candid and invaluable insights into navigating business growth through diverse investment strategies, including bootstrapping, venture capital, and angel investing.  This deep-dive discussion covers essential aspects of targeting the right investors, maintaining profitability, and adapting to market changes. Learn about transitioning business models, the impact of iOS privacy updates on digital marketing, and the importance of multichannel marketing strategies. The conversation also highlights the power of organic marketing, building authentic brand communities, and the critical role of leadership in balancing innovation and brand consistency. Founders share their experiences on personal evolution, company culture, and leveraging leadership coaching to ensure sustainable growth. Whether you're an aspiring entrepreneur or a seasoned business owner, this episode offers a wealth of knowledge to help you secure capital, expand your business, and lead effectively. Panelists include powerhouses Jaclyn Johnson (Create & Cultivate + Cherub), Jing Gao (Fly by Jing), Maya French (Koia + HappyPop), Kat Craddock (Saveur). Moderated by Elizabeth Tilton (Oyster Sunday).  Learn more about Roux: https://www.rouxportland.com/aboutroux

    1h 3m

  5. 08/06/2024

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

    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

    43 min
  6. Community & Competition: Rapid Growth, Rising Tensions, & Food Identity

    06/27/2024

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

    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

    57 min
  7. From Loading Dock Talks: Barbacoa w/ Norma Listman and Saqib Keval

    05/16/2024

    From Loading Dock Talks: Barbacoa w/ Norma Listman and Saqib Keval

    In this guest episode from Loading Dock Talks with Chef Preeti Mistry, Preeti talks with Chefs Norma Listman and Saqib Keval, the duo behind Masala y Maíz and Marigold in Mexico City. The chefs share their unique culinary backgrounds and the melding of their heritages — Mexican, South Asian, and East African — into their cuisine. They discuss the process behind their lamb barbacoa recipe, a melding of Norma's Mexican family tradition with Saqib's South Asian flavors and spices. The discussion also explores the significance of maintaining cultural integrity while innovating with traditional recipes, avoiding the pitfalls of fusion for the sake of novelty. They also discuss the broader responsibilities of chefs in society, touching on labor rights in the restaurant industry, creating a supportive work culture, and the importance of political engagement through food.  Listen to more Loading Dock Talks here or wherever you get your podcasts.   More about the Copper & Heat Radio brand refresh:  Many of you know us as Copper & Heat (the newly dubbed Copper & Heat Radio) which explores the forces that shape our meals through narrative, sound-rich podcasts. Copper & Heat Creative is an expansion of our award-winning storytelling. As a production studio, we focus on helping brands engage food-curious audiences with unique and thoughtful content. Over the past few years, we have done work we are really proud of with some amazing brands on projects ranging from podcast production to social media strategy and in-person event activation. At the heart of all of our work is our belief that food is a conversation. We tell stories that, like the best meals, challenge preconceived notions and delve into the forces that shape them. You can learn more about all of our work on our newly refreshed website: Copperandheat.com

    54 min
  8. How Do We Savor Change? A Conversation with Geraldine DeRuiter

    04/19/2024

    How Do We Savor Change? A Conversation with Geraldine DeRuiter

    Geraldine has started not one, but two international controversies with her blog "The Everywhereist." A three-time guest on Copper & Heat, we first chatted with her 5 years ago about imposter syndrome after winning a James Beard Award for her blog post about Mario Batali's cinnamon rolls, and then again 2 years ago after her blog post about her disastrous meal at Bros in Italy went viral.  Geraldine's new book, "If You Can't Take the Heat: Tales of Food Feminism, and Fury" explores themes similar to those in her viral blog posts about the systemic challenges of being a woman working in food. In this interview, we talk about the challenges faced by women and non-binary individuals and the importance of speaking out against injustice. Geraldine shares her experiences with her viral blog post about Bros and the subsequent New York Times article, highlighting the biases and dismissive attitudes she encountered. The conversation delves into the pressure to perform a personal brand, as well as the experience of imposter syndrome.    For more from Geraldine:  Buy her new book Her website Her Instagram  |  Threads

    56 min
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4.9
out of 5
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About

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

Information

  • Creator
    Copper & Heat
  • Years Active
    2018 - 2025
  • Episodes
    74
  • Rating
    Explicit
  • Copyright
    © Copyright 2019 - 2025 Copper & Heat LLC
  • Show Website
    Copper & Heat Radio