Eat Your Heartland Out Heritage Radio Network

Marissa Gencarelli is the co-founder of Yoli Tortilleria in Kansas City where they make tortillas using traditional Mexican methods. Damarr Brown is the Chef de Cuisine at Virtue, a well known restaurant on the South Side of Chicago. These two guests have one thing in common: they’re both recipients of prestigious James Beard Awards.

Renee Casteel Cook is the author of the Columbus Food Truck Cookbook, Ohio Ice Cream, and Ohio Buckeye Candy. Follow along as we discuss how Ohio became a mecca for ice cream producers, and how Columbus has grown its eclectic food truck scene. Also, we discuss the mystery and lore of the tasty Buckeye confection.

Meet best-selling author and Minnesota native J. Ryan Stradal.  J. Ryan and Capri discuss the importance of finding Midwestern themes in fiction and how food is used as a compelling storyteller in the author’s last three books: Kitchens of the Great Midwest, Lager Queen of Minnesota and  his latest novel, Saturday Night at the Lakeside Supper Club.

Chef Les Eckert, Culinary Director of the Great Lakes Culinary Institute in Traverse City, Michigan, shares the details behind the Institute’s launch of its first ever Maritime Culinary Certificate in this special episode. This one year program gives students real world experience to become a chef aboard a ship or freighter.

This episode of Eat Your Heartland Out, in collaboration with Great Lakes Now from Detroit Public Media, celebrates the flavorful and nutritious fish of the Great Lakes. Brandon Schroeder, Extension Educator with Michigan Sea Grant and Michigan State Sea Grant programs, shares details behind the Great Lakes Fisheries Heritage Trail. Geneva Langeland, Communications Editor at Michigan Sea Grant, tells us about Freshwater Feasts, a website from Michigan Sea Grant that provides recipe ideas and inspiration on how to prepare Great Lakes fish at home. And, Chef Widad “Wi” Mueller gives us a seat at her chef’s table as she discusses how she uses Great Lakes whitefish and trout with a fusion of flavors at the Keweenaw Mountain Lodge in Copper Harbor, Michigan.

On this episode of Eat Your Heartland Out, in collaboration with Great Lakes Now from Detroit Public Media, we get an overview of the ins and outs of fishing the Great Lakes with a spotlight on Lake Superior. Daniel Grooms, business manager of the Red Cliff Fish Company, shares how Red Cliff is implementing a traditional indigenous  approach to sustainable commercial fishing in Lake Superior. Sharon Moen, the Food-Fish Outreach Coordinator at ​Wisconsin Sea Grant, gives us some background on both recreational and commercial fishing on Lake Superior. And, Dennis VanLandschoot, President of Van Landschoot & Sons Fish, tells us how a multi-generational commercial fishing business catches the freshest and tastiest white fish Lake Superior has to offer.