HERITAGE RADIO NETWORK2014 AnnuAl RepoRt

TABLE OF CONTENTSAnnuAl RepoRt 2014

Reflections on 2014 3Board Members, Staff & Intern Team 4About Us 5A Brief History of Heritage Radio Network 62014 Timeline 7Heritage Radio Network Shows 9Content Spotlight 10Podcasting in 2014 13Heritage Radio Network Hosts 14Heritage Radio Network Intern Program 16Saxelby Radio Scholars 18The Silver Snail 212014 Financials 22Underwriters, Partners & Grants 23Heritage Radio Network Members 24The Future 26

REFLECTIONS ON 2014A Letter from HrN’s executive Director

To our listeners and supporters,

In 2014, Heritage Radio Network celebrated a major landmark: our fifth year of free, fair and food-focused radio programing.

We dedicate this year to you, our listeners and patrons. Your sup-port makes our work possible and, as the following pages will demonstrate, there are many successes to celebrate. Every day we strive to create and support programs that make our world more sustainable, equitable and delicious. Thank you for believing in us.

Thank you to the hosts of our over 39 weekly shows who enrich our world with their ongoing work as thought-leaders, practi-tioners, advocates, and industry forerunners. Thank you to our

guests and partners, whose inspiring work deserves the most effective platform we can build! Thank you to our underwriters, who keep our studio running with their financial and in-kind support. Thank you to our members whose annual pledges sustains us. Finally, thank you to our listeners, we promise to keep bringing you the great radio and programing you depend on us for.

With an ever growing network of amazing hosts, guests, partners, underwriters, members and listeners, we’re poised to make 2015 our most effective year yet. We know you want to be informed on the issues that matter most, to hear content from us that you can’t find any-where else, and for it be easy, fast, and fun to find the shows and stories you love. In 2015 our focus is to better serve you, and we promise you’re going to love everything we have in store. Stay tuned in for more great shows and programing and get ready for a new and im-proved website this fall! We can’t wait to share it all with you. Thank you.

Sincerely,

Erin FairbanksExecutive DirectorHeritage Radio Network

BOARD MEMBERS

2014 TERM

Patrick MartinsSecretaryFounder, Heritage Radio NetworkFounder, Heritage Foods USA Michael Harlan TurkellHoSt repreSentativeFood PhotographerHost of The Food Seen

Joann FlemingtreaSurerPrincipal, Fleming & Associates CPA

Chris ParachiniLocation partner Co-founder, Roberta’s

Phil ColicchioLegaL adviSor Partner, Taylor Colicchio LLPPrincipal, Colicchio Consulting

HRN STAFF

Erin Fairbanks executive director Host of The Farm Report

Jack Inslee executive producer Host of Full Service Radio

Allison Hamlin deputy director

Liz Smith engineer

HRN INTERN TEAM

WINTER 2014

Briana KurtzreSearcH and Writing internGuest co-host of Eat Your Words, Host of Native

Talia RalphreSearcH and Writing internGuest co-host of Eat Your Words, Host of Pizza Party

Meradith HoddinottreSearcH and Writing intern

Caitlin PiercereSearcH and Writing internProgram Administrator for Saxelby Radio Scholars

SPRING/SUMMER 2014

Eliza LoehrreSearcH and Writing intern

Elizabeth KulasreSearcH and Writing intern

Elizabeth SaxereSearcH and Writing intern

Laura del Campo reSearcH and Writing internStaff, Heritage Foods USA

Jeet PaulSound engineering intern

FALL 2014

Amrita Gupta reSearcH and Writing intern

Austin Sherman reSearcH and Writing intern

Brian RenoreSearcH and Writing intern

Yvette CabrerareSearcH and Writing intern

Nancy GagliardireSearcH and Writing intern Julia Child Fellow

BOARD MEMBERS, STAFF AND INTERN TEAMHeritAge rADio Network is...

ABOUT USHeritAge rADio Network’s operAtiNg priNcipLes

ABOUT HERITAGE RADIO NETWORKHeritage radio Network is an independent not-for-profit media network dedicated to enhancing the understanding of the role food plays in shaping our lives and the world. Our platform amplifies the voices of cur-rent and emerging leaders and tastemakers with free, fair, food-focused content that sup-ports our mission. We broadcast daily live news and programming in addition to managing an extensive podcast archive where our listeners can explore thousands of hours of food and culture talk. We partner and collaborate with organizations and individuals that work to celebrate diversi-ty, dissolve socio-economic barriers, promote sustainability, expose injustice and explore the pleasures food has to offer.

MISSIONTo create a more sustainable, equitable and delicious world by expanding the way eaters think about food.

A BRIEF HISTORY OF HERITAGE RADIO NETWORKtHe story beHiND tHe stuDio

“tHe revolutioN Needed a voice, something to punch through this insipid wall of tawdry, feel good fluff - so in 2009, largely inspired by Carlo Petrini’s 1975 pirate station in Italy, Radio Bra Onde Rosse, we began Heritage Radio Net-work, an Internet-based radio station out behind Roberta’s restaurant in Bushwick, Brooklyn. Carlo rescued an old military surplus transmitter to start his station; we built ours out of a couple of recycled shipping containers and put a garden on the roof.

Roberta’s had opened a few months earli-er and was at the vanguard of a new gen-eration of restaurants that were at once cool and sustainable. Roberta’s was un-like any other in America - the restaurant itself was built by the owners themselves

of an old auto body shop with rescued and recycled material, in an industrial district that nearly burned to the ground during the great blackout of 1977. Now it is very much at the hub of a fantastic new food movement, and the food that comes out of the pizza station and kitchen is de-licious... The station started as something of a clubhouse for subversive foodies but has grown into a legitimate media out-let- we are a source for hard news and opinion, a beacon for like-minded pro-gressives who do not view food as simply fodder for the style section.”

-Patrick Martins, Founder Excerpted from “The Carnivores Manifesto” co-authored by Mike Edison, host of Arts and Seizures

JANUARY 2014

MARCH

APRIL

MAY

JUNE

We brought you more great new shows! From food justice to competitive eating, we have you covered: Animal Instinct, All in the Industry, Just Food Stories and Eating Disorder.

Hosts Mitchell Davis (Taste Matters), Executive Vice President of the James Beard Foundation, and Dorothy Cann Hamilton (Chef’s Story), founder and CEO of the International Culinary Center, announced a collaboration between their organizations to conceive, design, fundraise for, and produce the USA Pavilion and programs at Expo Milano 2015 on the theme “Food 2.0”

The French newspaper Libération featured HRN in an article entitled “Heritage Radio en connaît un rayon sur l’alimentation” (Heritage Radio Knows a Lot About Food). Oooh la la, merci beaucoup!

We added two new shows to our spring line up: Radio Cherry Bombe and Inside School Food. Women and students rejoiced!

Our founder, Patrick Martins and host Mike Edison (Arts & Seizures) released their acclaimed book, The Carnivore’s Manifesto. It was fea-tured in The Atlantic’s “The Best Food Books of 2014”. Our favorite is Chapter 42: Don’t be a hipster hater.

Full Service Party, spearheaded by Executive Producer and host Jack Inslee (Full Service Radio), performed four consecutive days of DJ sets at Bonnaroo Arts & Music Festival for thousands of fans.

2014 TIMELINEour yeAr iN review

We were recognized by the Julia Child Foundation with a grant to grow our remote recording capability and to spotlight emerging leaders in food. Remember: “If you’re afraid of butter, use cream” - Julia Child

We brought on a new Deputy Director, Allison Hamlin. You can thank her for fun emails, rad membership gifts and overall awesomeness. (i.e. expanded organizational capacity, enhanced communications and streamlined internal operations.)

In a new show explosion, we brought you a smorgasbord rang-ing from compelling pizza talk, sing-alongs and hard-hitting food policy discussions: Roberta’s Radio, Eating Matters, The Joshua David Stein Variety Hour...Half Hour, Pizza Party, How Great Cities are Fed, Mama Coco’s Funky Kitchen, Punch Radio and Edible Alphabet.

Host Severine von Tscharner Fleming (Greenhorns Radio) appeared in Fortune’s list of the 25 “Most Innovative Women in Food and Drink” for her groundbreaking work supporting young farmers.

We were honored to co-host (with Slow Food USA and Roberta’s) Slow Food’s global founder, Carlo Petrini and U.S. food pioneer Alice Waters for a public conversation on the next 25 years of Slow Food.

Host Jimmy Carbone (Beer Sessions Radio), collaborated with award winning author Rachel Wharton and local chefs to release I Like Pig, a porcine community cookbook.

We had our most successful funding drive to date. Thank you for believing in us!

SEPTEMBER

OCTOBER

NOVEMBER

DECEMBER

We expanded our board of directors with two new members, JoAnn Fleming and Phil Colicchio. They have grown our accounting and legal resources in addition to serving the organization with their experiences, networks, and passions. They also own many fine leatherbound books.

JULY

We announced our first ever scholarship program for high school students, Saxelby Radio Scholars. The program gives voice to our next generation of food leaders and adds to our growing community of diverse voices in food. There are cur-rently five Scholars in training; stay tuned for their work to debut in the spring of 2015.

Host Dave Arnold (Cooking Issues) released Liquid Intelligence, a book that demonstrates how cocktail nerdery + modernist cuisine = more delicious drinking.

We were featured in the Japanese magazine Sotoko.

Host Joe Campanale (In the Drink) released Downtown Italian: Recipes Inspired by Italy, Created in New York’s West Village, a collection of Italian recipes co-written by his chef-partners at dell’anima, L’Artusi, L’Apicio and Anfora.

We were featured in an AM New York article: “Heritage Radio Network grows in Brooklyn” in their “Tech-lyn” issue, dedicat-ed to the rise of tech in Brooklyn.

HRN SHOWS2014 progrAmmiNg

ADVOCACYEating Matters - Kim Kessler *Inside School Food - Laura Stanley *What Doesn’t Kill You - Katy Keiffer

AGRICULTUREGreenhorns Radio - Severine Von Tscharner FlemingThe Farm Report - Erin FairbanksWe Dig Plants - Carmen DeVito & Alice Marcus KreigThe Whole Shebang - John Wilkes (s)*

BEVERAGEBeer Sessions Radio™ - Jimmy CarboneFuhmentaboudit! - Chris Cuzme & Mary IzettIn the Drink - Joe CampanalePUNCH Radio - Talia Baiocchi & Leslie Pariseau (s)*The Speakeasy - Damon Boelte

CULINARYChef’s Story - Dorothy Cann HamilitonCooking Issues - Dave Arnold & Nastassia LopezSharp & Hot - Emily Peterson

EDUCATIONA Taste of the Past - Linda Pelaccio After the Jump - Grace BonneyAnimal Instinct - Celia Kutcher *Edible Alphabet - Ashley Kosiak (s)* Evolutionaries - Heritage Radio Network (s)How Great Cities Are Fed - Karp Resources (s)* My Welcome Table - Dr. Jessica B. Harris (s) Native - Briana Kurtz *Taste Matters - Mitchell DavisWild Game Domain - Chad Pagano

INDUSTRYAll in the Industry - Shari Bayer *Cutting the Curd - Greg Blais & Diane StempleFood Talk with Mike Colameco - Mike Colamecothe business of The Business - Phil ColicchioThe Main Course - Patrick MartinsThe Morning After - Sari Kamin & Jessie KieferWORD OF MOUTH with Leiti Hsu - Leiti Hsu

MEDIAEat Your Words - Cathy ErwayRadio Cherry Bombe - Julia Turshen *The Food Seen - Michael Harlan Turkell

VARIETYArts & Seizures - Mike Edison & Judy McGuireEating Disorder - Crazy Legs Conti, Paul Gerard, Spyro Panousopoulos *Full Service Radio - Jack InsleeGUNWASH - Aaron Ginsberg, Armando Grullard & SpliffingtonJoshua David Stein Variety Hour...Half Hour - Joshua David Stein *Let’s Get Real - Erica WidesMama Coco’s Funky Kitchen - Oliver Ignatius *Pizza Party - Talia Ralph *Roberta’s Radio - Roberta’s StaffSnacky Tunes - Darin & Greg Bresnitz

* New shows for 2014 (s) Special programming

CONTENT SPOTLIGHT2014 progrAmmiNg & stAtistics

ONGOING PROGRAMMING EPISODE STATS

HOW TO LISTENAll of Heritage Radio Network episodes are available for listening on the site, desktop players, and mobile devices.

• Web: Listen live to episodes being recorded in-stu-dio on the livestream player. Or stream archived episodes from our website’s 7,000+ available past programs.

• Desktop: Download shows from our website. Or use the iTunes player to download and manage your library of episodes.

• Mobile device: Download the iTunes Podcast or Stitcher apps. Using either app, subscribe, down-load and listen to a full list of our programs.

HRN’S MUSIC MISSIONHeritage Radio Network aims to promote and spotlight local and independent artists with a wide range of musical styles and genres.

We’re proud to bring you artists like Takstar, Idgy Dean, The Hollows, Hardbodies, The Cali-fornia Honeydrops, Sleepies, Astro Nautico and many more. The full list can be found on the “About Us” page on our site.

To submit music for consideration, please email Info@HeritageRadioNetwork.org.

• 1,491 new episodes• 511 post-produced news pieces• 7,419 total archived episodes

• 39 Weekly Shows• 6 Special Programs

Odetta Hartman at HRN’s annual fundraiser

2014 MOST POPULAR EPISODES

A TASTE OF THE PAST: TURKEY, AN AMERICAN STORY

hosted by Linda Pelaccio

Host Linda Pelaccio is feeling festive, talking the history of the turkey with food historian Andrew Smith. Speaking on the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar industry. As a bird, dinner, commodi-ty, and national icon, the turkey has become as American as the bald eagle. Sitting down with Linda, Andrew discusses how this New World bird landed on the dining tables every-where. He starts with the bird’s origins and early recipes, before bringing up the topic of pickled turkey. Andrew explains how the tur-key overcame the traditional goose holiday dinner, variations of stuffing throughout the years, and the preservation of heritage turkey breeds.

COOKING ISSUES: MSG, ACIDITY, & NOODLES

hosted by Dave Arnold

Dave Arnold and the crew answer a question about MSG and explains how the chemical affects the body in different ways. Later, lime juice, acidity, foaming, and much more! Tune in to this episode to hear all sorts of food facts.

AFTER THE JUMP: HOW TO CREATE CONTENT FOR THE NEW

ONLINE WORLDhosted by Grace Bonney

Grace Bonney provides some insightful ad-vice for navigating the ever changing online landscape to promote your brand or product. Attention spans are getting shorter and con-tent platforms are changing right before our eyes and Grace helps listeners sort through it all. Find out how to humanize your social media accounts and deliver your message ef-fectively!

STANDOUT EPISODESIt would be impossible to showcase the almost 2,000 pieces we produced in the past year here. Instead, we picked standout episodes in each of the following categories to demon-strate the depth and breadth of our immensely talented group of hosts and reporters.

THE EDIBLE ALPHABET:D IS FOR DESSERT

hosted by Ashley Kosiak

Join Ashley Kosiak for the fourth episode in for a special series on the history of food, brought to you one letter at a time. In this piece, take in the history of dessert.

CUTTING THE CURD:NEAL’S YARD DAIRY & THE 2014 CHEESEMONGER INVITATIONAL

hosted by Greg Blais and Emily Acosta

Jason Hinds of Neal’s Yard Dairy has damn-near seen it all when it comes to cheese. This week he joins Greg Blais and Emily Acos-ta on Cutting the Curd to discuss his work at Neal’s Yard Dairy, his cheese travels and his experiences in the Jura region of France. Tune in and hear Jason recount trips to the cheese fortresses of Jura, the seasonality and terroir of the area and what makes the chees-es of the region so incredible. Neal’s Yard Dairy is a London artisanal cheese retailer and cheesemaker, described as “London’s foremost cheese store.” As the sales director for Neal’s Yard Dairy, Jason knows where to find cheese, what makes it special and how to sell it.

RADIO CHERRY BOMBE:INA GARTEN

hosted by Julia Turshen

In 1978, Ina Garten found herself working in the White House on nuclear energy poli-cy and thinking, “There’s got to be more to life than this!” She saw an ad for a small food store for sale in a place she’d never been: the Hamptons at the end of Long Island. She and her husband drove up to investigate and made the owner an offer on the spot. Two months later she found herself the owner of Barefoot Contessa, a 400-sq. ft. specialty food store. Over the next twenty years she built the store into a 3,000-square-foot food emporium where twenty cooks and bakers prepared the food. Today, she is most known as the star of her own popular Food Network series. Hear her in conversation with host Ju-lia Turshen.

THE FOOD SEEN: SEAN BROCK

hosted by Michael Harlan Turkell

The son of a coal-mining family in Virginia, Chef Sean Brock never forgot his Appala-chian upbringing. To understand his roots, Sean researched and traveled, in hopes of re-viving ingredients, preserving said tradition through seed saving and working with local producers. Sean celebrates this journey in his debut cookbook, HERITAGE, fittingly hold-ing a handful of heirloom beans on the cover.

RACE & PLACE IN NYC: A CONVERSATION ON EQUITY

hosted by Erin Fairbanks & Yvette Cabrera

How is equity defined? How can we become more equitable in our food system? Listen to a special conversation on race and place in NYCwith some of the foremost leaders- Kar-en Washington, community gardener and co-founder of Black Urban Growers, Dennis Derryck, Professor of Professional Practice at the New School and founder of Corbin Hill, and Raymond Figueroa-Reyes, Jr, President of the New York City Community Garden Co-alition.

INSIDE SCHOOL FOOD: SUSTAINABLE CALIFORNIA CHICKEN FOR

CALIFORNIA KIDShosted by Laura Stanley

Three very big districts—Riverside, San Di-ego, and Oakland—are taking farm to school to the next level with an enormous, year-round commitment to sustainably grown California chicken. Their ambitious purchas-ing initiative, which has been several years in the making, is designed to send a clear and certain message to the poultry industry: Clean up your act. Our students’ health is at stake.

SUSTAINABLE EQUITABLE DELICIOUS

AMERICAN FOOD 2.0: CONVERSATIONS FROM THE

GREENMARKETby Austin Sherman & Brian Reno

The 2015 Expo Milano’s theme is “Feeding the Planet, Energy for Life”- and the USA Pa-vilion will be setting up a 6-month exhibit on “American Food 2.0”. We went to the Union Square Farmer’s Market to ask around and see if we could find out what “American food” is exactly.

MOFAD ROUNDTABLE: THE FUTURE OF MEAT

On October 16th, this panel tackled questions about the ethics of eating animals, advances in non-meat alternatives in the field of cul-tured meat, helping animals “live the good life” before slaughter, and whether the ideal human diet should include animal products. Experts in bioethics (Peter Singer & Mark Budolfson), cultured meat (Isha Datar) and heritage breed meat retail (Patrick Martins) debate the future of meat the 4th MOFAD Roundtable.

AUTISM, FOOD & KULTURE CITYby Erin Fairbanks, Emma Hammond & Julian

Maha

What effect does food have on children suf-fering from autism? In this special feature program, Heritage Radio Network and Kul-ture City, an organization that provides a place of acceptance and support for all au-tism families, explore the role of diet in mit-igating the impacts of autism’s symptoms. Hear from doctors, parents and specialists in this in-depth documentary.

KULTURE CITY MOFAD 2015 EXPO MILANO

HRN’S MISSION THEMES

PRODUCTIONS WITH COMMUNITY PARTNERS

2014 CONTENT THEMES

BREEDING FOR THE FUTUREby Bitsy Kipping

The Livestock Conservancy is helping tra-ditional egg hatching programs in Chatham County, North Carolina elementary schools. Their goal is to shift focus to sustainability by promoting the breeding of heritage breed chickens and ducks.

SEEKING HIDEby Caitlin Pierce

In the second installment of a series on ani-mal meat waste, writer Caitlin Pierce follows the surprising story behind one of the com-monly used byproducts of the meat industry — leather.

BRADDOCK’S FOOD REVIVALby Emma Hammond

James Beard Award semifinalist and proud Pittsburgher, Kevin Sousa is the creator of three much-admired eateries in the Steel City, including the acclaimed Salt of the Earth in Garfield. But a few years ago, he left these restaurants to bring an ambitious new project to the neighborhood of Braddock.

The 2014 debut of Serial, a true-crime drama hosted by Sarah Koenig, of This American Life, sparked an explosion of media coverage on podcast-ing. Publications from the New York Times to Bloomberg News cited the series as a harbinger of a podcast revival, or more pointedly, a sign of the Great Podcast Renaissance.

Americans are also in the midst of a decade long love affair with all things food. With this new spotlight on the medium and a growing interest in our content, we are poised share the largest collection of free, fair, food-fo-cused podcasts with fans, both old and new. The convergence of these inter-ests is thrilling for our team of radio hosts.

And thanks to the developments in mobile listening technology, this number is likely to grow dramatically in the coming years. “One industry group, esti-mates that 50 percent of all cars sold in 2015 will be internet-connected, and 100 percent by 2025”.

Imagine commuters across the country tuning in to Kim Kessler’s Food Matters for an update on national food policy, or cruising the strip listening to Jack Inslee’s Full Service Radio bringing the best of the underground electronic music scene and some subversive food chat.

Our hosts have a direct relationship with their listeners; the conversa-tions on Heritage Radio Network are raw, unguarded discussions on agricul-ture, culinary history, food trends, food justice and more.

“When you have a direct relationship With your

listener, you can do really cool interesting things.” –Fast Company, “The (Surprisingly Profitable) Rise of Podcast Networks”

We definitely plan on it.

PODCASTING IN 2014tHe yeAr of tHe “greAt poDcAst reNAissANce”

“there are too many great podcasts to keep up With.” -New York Magazine, “What’s Behind the Great Podcast Renaissance?”

“According to Edison Research, 39

million people listened to a podcast in the last

month.”

“Last year, Apple said subscriptions of

podcasts through iTunes reached

1 billion.”

“What Netflix did for video is what podcasts

are doing for radio today.”

“Podcasting used to be a novel way of distributing audio programming over the Internet, but it is up 25 percent year-over-year and almost 40 million people listen to some form of podcast.”

forbes, “Here’s tHe future of poDcAstiNg” by Dorie cLArk

“Americans spend more than three hours a day commuting, working out and doing house-hold chores that can be accompanied by audio entertainment, according to census data studied by Matt Lieber, a former public radio producer.”

tHe wAsHiNgtoN post, “poDcAsts Are bAck AND mAkiNg moNey” by ceciLiA kANg

HERITAGE RADIO NETWORK HOSTSsHAre tHeir prouDest momeNts of 2014

In 2014 the ICC has been given a tremendous gift and challenge in being chosen as one of the organizers and programmers of the USA Pavilion at EXPO Mila-no next year. It has been a year of meeting new and interesting people in the food world not normally on our school radar.

At the EXPO, the U.S. will have the opportunity to show the world the diversity, intelligence and deliciousness of our food culture. Many of our grads, teachers and materials will help form the fabric of this exciting exhibit space. Plan to come! The EXPO will tun May 1, 2015 through October 31, 2015. I will be doing my Chef’s Story program from the Pavilion. Stay tuned!

It’s incredible that just a month or so after joining the Cutting the Curd team, I was the first woman and first New Yorker to win the Cheesemonger Invitational. It’s been a defining year in my life and career, and I’m really proud to share that with my CTC family and our listeners.

For 2015, we’re already thinking big! Cheeses of Latin America. Cheeses of Asia. Cheese in Australia. We’re taking the HRN with us abroad on our cheese adventures in Italy and England. I’m looking forward to learning along with our listeners about artisan cheese culture around the world.

EMILY ACOSTAproDucer, cuttiNg tHe curD

Cheesemonger, Eataly

DOROTHY CANN HAMILTON Host, cHef’s story

Founder + CEO, International Culinary Center

Hosts at Heritage Radio Network bring 39+ shows to the air every week. They create the compel-ling and trustworthy programming that listeners turn to for coverage on issues that matter. Their shows forge strong connections between their daily work as practitioners, educators and industry leaders and their on-air community of listeners. Three hosts share their proudest moments from 2014:

First of all, I’m just extremely proud (and honored) to have a show on HRN. I’ve always envied Michael Harlan Tur-kell for a number of reasons, but his show was one of them. And I’ve long been a fan of the network. To be on it is one of the things of which I am most proud this year. As far as moments go, there have been a few episodes in which I think magic is actually happening in that ship-ping container. The bistro episode, for instance, is a good example. That Christian Delouvrier, one of the last great French chefs working in New York, came all the way out to Brooklyn (he kept saying, ‘from New York!’) and was totally wowed by Roberta’s was gratifying. Also on that show the Trio du Monde, a Francophone trio of accordion, double bass and ukulele. Oh, but for some reason, the moment I’m most proud of facilitating was when this guy Daniel Thurlow read a school lunch menu in an English accent. It was, admittedly, weird but also in its own way beautiful.

JOSHUA DAVID STEINHost, JDs vAriety Hour…HALf Hour

Restaurant Critic, New York Observer

HRN HOSTSoN Air iN tHe stuDio

Grace Bonney, After the Jump Erica Wides, Let’s Get Real

Emily Peterson, Sharp & Hot Jimmy Carbone, Beer Sessions Radio™

Julia Turshen, Radio Cherry Bombe Jack Inslee, Full Service Radio

HRN provided access to an invaluable network of food professionals, scholars, art-ists, and media personalities that have become friends and colleagues.

Working with the other great interns and full-time staff at HRN, I discovered my voice as radio host and producer, fine tuned my writing skills, and better understood the world of non-profit fund-raising. In fact, before joining Good Eggs Brooklyn I had the opportunity (that only came about because of my time at HRN) to interview the Good Eggs City Lead Josh Morgenthau. That interview, still archived on HRN, ultimately led me to a full time position with Good Eggs, as an Operational Manager.

I will always hold a special place in my heart for HeritageRadioNetwork.org, and will be forever grateful for the experience and network that Erin and her team have curated. Plus, hanging out and eating Roberta’s pizza everyday was pretty rad!

EDWARD SHUMARDGood Eggs

HRN INTERN PROGRAMspotLigHtiNg progrAm grADuAtes

Reasearch and Writing Interns at Heritage Radio Network produce and record radio pieces for broad-cast. Their responsibilities include broad research, contacting and conducting interviews, writing scripts, fact checking content, editing and transcribing interviews, and recording. Additional duties involve representing HRN at media events, participation in editorial meetings, event coordination, recording offsite, internal organizational work, fundraising support, and promotion on social media. At the end of their internships, we expect candidates to have gained the skills to critically analyze food media sources, produce self-directed radio pieces, curate a network of professional contacts in the field, and communicate effectively about food-related issues. Five HRN intern program gradu-ates share how their internship helped them achieve professional success:

I spent the last eight months with the Rodale Institute as an Agriculture Supported Communities Intern working to build communities around food by running CSAs and farmers markets. Farming this past season nurtured an intimate rela-tionship with the farm to table experience in a way I was separated from as an urban dweller.

My work with HRN was pivotal in leading me to a career in agriculture. Be-ing around the energy of the just food activists, chefs--Evolutitionaries was inspir-ing, powerful, and insightful. Radio has a good food culture that resonates with me, long after the internship, long after the podcast has stopped playing. It’s a constant inertia that pushes me to search out my local food system and connect.

KATHLINE CHERYRodale Institute

I joined Heritage Radio Network in the spring of 2013, and I don’t know any other place quite like it. From my first day there I was thrown right into the deep end, interviewing farmers, activists, artists and musicians and learning how to compose myself on the air, how to do field work, and how to interview. I learned a lot really fast, because I had to. And what began as volunteering turned into my first job out of graduate school.

Now I work with NY Sun Works, a nonprofit that builds hydroponic green-house laboratories in schools here in NYC. The skills I learned and honed at HRN- talking to strangers and finding something interesting about them, how to be in a room and find common ground with diverse groups, proposal writing and fundraising, strategies for small nonprofits, how to wear many different hats at once- all serve me well today.

NATHANIEL COBURNNY Sun Works

Before HRN, I knew I wanted to write about food science but I had no idea what that looked like. HRN gave me the tools to find my voice, and gave me the opportunities to pursue my passion for food science.

I was a cellar hand for the 2014 harvest in Sonoma this past fall. And I’m start-ing an internship at the Nordic Food Lab in January. Amazing experiences that would not have been possible without the confidence and connections I found at HRN.

MERADITH HODDINOTTNordic Food Lab

I am currently the Director of Food Policy for New York City Council Mem-ber Ben Kallos (D-5) and the Policy Intern with Wholesome Wave, a national non-profit that works with under-served communities to increase the ac-cess and affordability of fresh and local foods. I am also a recent grad-uate (as of December 2014!!) of New York University’s Master’s of Food Stud-ies program where I focused on urban food policy. My year and a half with Heritage Radio Network was a complete joy. When I began, I had just moved to New York City and begun the Food Studies pro-gram. My experiences at HRN pushed me to think about the food sys-

tem in a more holistic way. The HRN family is incredibly passionate about their work and I was consistently inspired to do more and think bigger. Being able to learn from the incredible HRN hosts, guests and supporters was as central to my education as the actual classes.

LEAH EDENWholesome Wave | NYC City Council D-5

SAXELBY RADIO SCHOLARSHigH scHooL stuDeNts iN rockAwAy, QueeNs

Heritage Radio Network is proud to announce its first ever scholarship program for high school students. The inaugural program gives voice to our next generation of food lead-ers. This initiative was made possible by the generous support of Pam and Bill Saxelby, longtime supporters of the network.

This year, the program trained five students from the Rockaway, Queens area. The selected stu-dents were nominated by their schools and communities as leaders and emerging media voices. This diverse and vibrant community was hard-hit by Superstorm Sandy and continues to struggle with food insecurity.

The ongoing goal of the program is to equip students with the skills to document the stories of this community in their own voices. Saxelby Radio Scholars are trained in all aspects of creating radio stories. Students learn how to structure a story, use audio equipment, write a script, ask interview questions, contact officials, and conduct research.

ABOUT THE PROGRAM

Michael Obadina & Sarah Trogdon

Saxelby Scholars with program staff & volunteers

Saxelby Scholars work on their stories Carlos Rodriguez, Joshua Miranda and Michael Obadina

Story idea: Dekendra’s life has changed a lot since she started volunteering at her local farmer’s market. She is going to take listeners through the changes she’s made in the past year.

“Dekendra is soft-spoken, but she has a lot to say. Since she is soft-spoken, her peers listen when she talks... She would be great on the radio because she truly is an engaging story and joke teller.” -Samuel Lewis, Rockaway Beach Youthmarket Manager

Dekendra DazzellJuNior At beNJAmiN N. cArDozo HigH scHooL

Age 17

Story idea: Carlos was intimidated by his stepfather Luis when he first met him. He was just out of the military, fit and strong. Now, Luis works 14 hours a day and struggles to maintain his weight. Carlos follows Luis as he makes decisions to stay healthy.

“He’s an individual who wants to improve his community, but hasn’t figured out how. But he loves new experiences and wants to make a difference.” -John Crux, Program Director, Rockaway Waterfront Alliance

Carlos RodriguezJuNior At cHANNeL view scHooL for reseArcH

Age 17

Story idea: Michael’s mother is a nutritionist but he has never taken her advice professionally. He is going to document weeks using her advice to eat healthier.

“Michael understands the role technology plays in the telling of a story... As a production student he has completed an oral history video project, a My-BlockNYC documentary project, a weekly school news program, and a 4-camera studio interview program.” -Michael Pepe, Media Arts Teacher, Scholar’s Academy

Michael ObadinaseNior At scHoLArs AcADemy HigH scHooL

Age 17

MEET THE SCHOLARS

Story idea: Joshua’s mom wants to expand her cooking beyond the Latin food she grew up making. She is using her friends from different cultures to learn how to make Italian and West Indian food.

“Joshua is a dedicated youth leader... His time in Bosnia motivated him even further to do well with all his endeavors, and with the media skills he has gained from the experience, becoming a Saxelby Radio Scholar would be an excellent next step for him.” -Justine Ouano, Senior Trainer, Global Kids, Inc

Joshua MirandaJuNior At JoHN ADAms HigH scHooL

Age 18

Listen for the debut of our Saxelby Radio Scholars’ stories in Spring 2015. We are excited to share these new voices with you.

An advisory committee will select the two most com-pelling stories as judged by their originality, ability to engage the listener, and strength of the voice of the student producer.

Creators of the two winning pieces will be awarded scholarships totaling $4,500.

SCHOLARSHIP AWARD

PROGRAM STAFFThe Saxelby Scholars Program was supported the Heritage Radio Network staff:

Erin Fairbanks, Program DirectorAllison Hamlin, Program CommunicationsJack Inslee, Program EngineerCaitlin Pierce, Program Administrator

Special thanks to volunteers who assisted with production:

Julia AlsopSean RameswaramCelina Tinnin

The Saxelby Scholarship will be awarded by a panel of the following experts:

Marcel Braithwaite, Director of Center Operations, Police Athletic League NYCDr. Jessica B. Harris, Culinary Historian, Founding Member of Southern Foodways AllianceAnna Sale, Host & Managing Editor, Death, Sex & MoneyPam Saxelby, Program FounderSarah Trogdon, Owner, Goldie’s Soap & Rockaway Resident

Story idea: Justina grew up in rural Nigeria. Now that she lives in the urban U.S., she realizes there are complexitites navigating this new fast food nation.

“Justina has an extremely strong background in media literacy… Her participa-tion with Undesirable Elements had her research and tell the story of her family from Nigeria, which she has performed at the Global Kids Youth Conference for the past two years.” -Justine Ouano, Senior Trainer, Global Kids, Inc

Justina UtionkpanseNior At JoHN ADAms HigH scHooL

Age 17

THE SILVER SNAILcArLo petriNi & ALice wAters iN coNversAtioN

Caitlin Pierce, Erin Fairbanks & Richard McCarthy

Alice Waters & Carlo Petrini

Full house in the garden at Roberta’s

Ngonda Badila (Lady Moon)

HRN hosts: Jennifer Leuzzi, Mitchell Davis, Mike Edison & Patrick Martins

Credit and a very special thanks to Alexa Van de Walle for event photography

Alice Waters & Joan Dye GussowThe panel as seen from the crowd

Richard McCarthy and Carlo Petrini

PROGRAM SERVICES

$150,372.63 66%

G & A $46,729.41

20%

FUNDRAISING $32,488.77

14%

Chart  Title  

2014 FINANCIALSprofit AND Loss

MEMBERSHIP$43,24517%

UNDERWRITING$134,66552%

GRANTS$32,00012%

FUNDRAISING$48,55219%

HERITAGE RADIO NETWORK 2014 PROFIT TOTAL REVENUE 2014

$258,461.14

TOTAL EXPENSES 2014

Our financial position in Fiscal Year 2014 en-abled us to expand the scope and scale of our organization, while delivering on our mission every day. Underwriting represents the largest source of revenue (52%) for our organization in Fiscal Year 2014. Of note, this year the percent-age of revenue generated by Membership and Fundraising categories experienced significant growth over previous fiscal years.

In Fiscal Year 2014 66% of our expenses were directly attributable to the creation of our shows and supporting ongoing programmatic expan-sions. Our strong commitment to putting the needs of our hosts and audience first has always taken precedence in our financial strategy.

During the course of the year we made strategic investments to grow and strengthen the content, delivery and reach of our programming and ad-vance our position as a dynamic mission-driven media organization.

$229,590.81

FOUNDING SUPPORTERSCain Vineyard & WineryFairway MarketHearst RanchHeritage Foods USARoberta’sS. Wallace Edwards & SonsTekServWhite Oak PasturesWhole Foods Market UNDERWRITERSAcademie Opus CaseusBird BoutiqueBonnie PlantsBrooklyn Cares Vet ClinicBrooklyn KitchenCatskills Provisions CentoColavitaColicchio ConsultingConsider BardwellGreenhouse TavernKing ArthurMail ChimpMichter’s Of a KindRoberta’sRolling PressRoute 11 Potato ChipsTabard InnThe International Culinary CenterUnion Beer Distributors Visit Napa ValleyWines of PortugalWisconsin Milk Marketing Board

IN-KIND SUPPORTERS & BUSINESS MEMBERSAllagash Brewing CompanyAmerican Kunekune Pig RegistryBi-Rite MarketBooker and DaxBrooklyn SlateBrooklyn StarBun-Ker VietnameseBurger Maker BuvetteD’ArtagnanélanEpicurean ManagementGreenhornsHumbolt & JacksonKarp ResourcesKulture CityLa Caravelle ChampagneLe BernardinModernist KitchenMoet Hennessy USAMyriad GroupPacifico’s Fine FoodsShake ShackSlow FoodSt John’s Bread and LifeTertuliaUnderground MeatsWilma JeanYeah! Management

GRANTS Julia Child FoundationLandegger FoundationPizzle Dizzle FundBill & Pam SaxelbyLeo S. Walsh Foundation

Our work would not be possible without the support of our underwriters, business members and partners. Their patronage helps advance our mission and provides a strong platform for advancing our free, fair and food-minded programming.

UNDERWRITERS, PARTNERS & GRANTSsustAiNiNg our work

Our members are the lifeblood of our organization. Heritage Radio Network gratefully acknowledges the many donors whose generosity has enabled us to create high quality programming to make the world more sustainable, equitable and delicious.

VIP MEMBERSAnonymousAndrew & Lisa NowakHoward Chua-EoanJody WilliamsJulian & Michelle MahaKaren KarpRyan Chang

SUPERFAN MEMBERSAnthony ButlerAriane DaguinBelinda ChangCoe MilesJamie SchweidLori Enright Pam SaxelbyPaul TuPeg HamlinPhil ColicchioRichard BesseyRita JammetSeverine von Tscharner Fleming

PREMIUM MEMBERSAugust CardonaChristina TosiCoe MilesColonie Restaurant Dana CowinDeborah SchapiroEgg RestaurantElizabeth HermannFarnum Hill Ciders George Brower IIHeather FergusonHoward HannahJimmy BradleyJohn Poe & Sandra Revicki

Judah MalkaJulie ShafferLeslie SibenLidia BastianichLinda PelaccioMaria Helm SinskeyMark LadnerMark LoehrMatthew WeingartenMel & Patricia ZieglerNorthern Spy Food Co.Patrick MartinsPatrick CurranPauline & Sharon’sRoy ZapantaSabine HrechdakianSarah TealeSeen LippertThe Meatball ShopTracy Nieporent

HOUSEHOLD MEMBERSAlfred StephensAli RosenAlice Marcus KriegAlice WatersAlisha McKennaAlison CayneAmber LambkeAndrea ReusingAndrew KnowltonAnita BresnitzAnita LoAnne SaxelbyBarb FoulkeBen LeventhalBrian SchwartzCaitlin PierceCarol StockmanCarolina CapehartCelia Colee

Celia KutcherCesare CasellaChef Bobo SurlesChristopher BradleyClay WildeCraig & Amy GoodDarin BresnitzDave ArnoldDavid BermanDavid WilkinsonDeborah BrowerDorothy DonEmily LuchettiEric AsimovFredo DurrandGlynwoodGood Farms Harold McGeeHeena ShahHildy SimmonsJack InsleeJane BauerJoan KutcherJohn DeragonJosh LauranoJoshua BuhlerJudy McGuireJune RussellKathleen EderKathleen LavertyKaty KeifferKermit LynchKimberly KesslerLaura del CampoMary & Russell FairbanksMary IzettMegan O’ConnorMel TrudeauMeredith AtthoweMichael AddisonMichael Anthony

Michael WhitemanMike EdisonMitchell DavisNeil ReddyPaul FreedmanPeter Hoffman & Susan RosenfeldRebecca O’ConnorRichard OwenRobert CraftonRodney BensonRodney TaylorSam KimballSara BritoSarah AddisonShanna PacificoSigrid TiedtkeStephan SilvaSusan Hoeltke-WardTeresa & Mario FantasmaThe Gregory FamilyTommy Bishop

CONTRIBUTING MEMBERSAaron GinsbergAaron WeiskittelAdam GarshAdrianna MenaAgatha KhishchenkoAlex ConsroeAlex McLeodAlexandra MoskovitzAlexes McLaughlinAlice Mitzkus-ChenAlisha FowlerAllison HamlinAlvin James SchultzAmerican Farmland Trust- New York Amy Bentley

HERITAGE RADIO NETWORK MEMBERSListeNers & supporters iN 2014

CONTRIBUTING MEMBERS (CONT’D)Annaliese GriffinAnne LoehrAnne McShaneAshley KosiakBen FlannerBetina LevineBob & Louisa KasdonBob SicklesBriana KurtzBryan GrahamCaitlin RobinCaricia CatalaniCatherine GreeleyCathy ErwayChad PaganoCharlotte DruckmannChip SmithChloe LyonChristian SpinilloChristina Landegger SwygertChristy HarrisonClaire BernardCoco LoehrCorinna BordenCornell Cooperative Extension Daniel GritzerDaniel SharpDanielle GouldDarina AllenDeborah BrowerDeborah JonesDiane HeckDiane StempleDianna LordDorie GreenspanEliza LoehrElizabeth FalknerElizabeth SaxeEllen BayerEmilie FrohlichEmily AcostaEmily PetersonEric SimeonErica WidesErin FairbanksEsa NickleEugenia Bone

Evelyn Jean PineFrancis MallmannGail SimmonsGeorge EdwardsGoran RisticGrace BonneyGreg BlaisHannah PetertilJackie BergerJames FarnellJames RayJanani LeeJasmine NielsenJeff MayesJeff MelloJeff Pillet ShoreJennie PittetJennifer KrouseJennifer LeuzziJerry CaldariJess KeiferJessica B. HarrisJessica SatoJoAnn FlemingJohanna KolodnyJohn DojkaJohn HallJohn LaneJohn LaPollaJoshua BrauJulia TurshenJuliana CohenKaren KrigbaumKarla GriffinKate BrasharesKate GalassiKate HardwickKatrina MooreKelly NeunerKen RobersonKenneth IngberKira TopikKristen MigloreKurt ReighleyLakshmi MohandasLamont ClarkLaura StanleyLauren BloombergLauren FairbanksLeah EdenLeiti HsuLisa Clarke

Liz MazzeiLiz SmithMargaret CopeMaria BrinkmannMariana CotlearMarietta OrlowskiMark BartterMark EggeMark JensenMarta McDowellMary AtteaMary MccmaryMatt AbdooMatt HermanMatthew RudofkerMax LernerMegan SaxelbyMegan SpindlerMichael Harlan TurkellMichael PoiarkoffMike BakerMike ColamecoMiles BachmannMiles KlineMiriam FoxMonica PatelNancy Harmon JenkinsNancy MatsumotoNastassia LopezNathan ConnorNathaniel CoburnPat BoprayPatrick LeonardPaul AhearnPaul CarmichaelPaul GerardPeter KimPhillip ColiccioPhillip HarrisPierre-Francois LaquerreRebekah AdamekReuben KabelRichard McCarthyRobert McCamantSam CostanzoSam NataleSandra KerosSandra Oeffler-SidunSara LentonSara MeyerSarah Ginsburg

Sari KaminSean GraySerena Di LibertoShanna FarrellShanna VernonShannon DuckworthShari BayerSherry YardShirley RichardsonShirley SandsSimone JohnsonSuzan PerkinsSuzanne FillerTalia RalphTamanna MohapatraTerri KennyThomas MetcalfTina ChinnTonice SgrignoliTony HarionTony PrudoriTrish LafleurTrish LobenfeldValerie MathusWinston Gordon

THE FUTUREstrAtegic goALs for 2015

Thank you for reflecting with us on 2014. In closing, we are proud to share with you a glimpse of our ambitious plans for 2015. With your support, it will be our best year yet.

Our listeners and supporters deserve more great content that is easy to use and navigate. That’s why we’re excited to announce our plans to unveil a new website in October of 2015. Our new site will allow you to interact with our new and archived programs like never before. To better sup-port the hosts and contributors whose work is driving our food future, we aim to use this new plat-form to offer expanded resources and opportunities to further connect with their audiences.

In addition to our new website we aim to expand our staff by hiring a Director of Programs and a Director of Development. With this increased capacity we can ensure our programming stays at the cutting edge of food and culture and we will ensure the future fiscal health and future of our organization.

Together we have made HRN the most dynamic resource for thought leadership in food. By building upon the strength of our existing reputation we will continue to expand and develop programming that satisfies our listener’s appetite for fresh, fun content that delights and educates.

OUR 2015 STRAGEGIC PRIORITIES:

1. Increase listenership and user engagement2. Grow our contributed and earned revenue3. Build and expand our strategic partnerships

We look forward to advancing these priorities through our website and staff expansion, as well as our ongoing programming and partnerships. To be a part of our work as an underwriter, sup-porter, host, intern or staff please contact us at: Info@HeritageRadioNetwork.org

CONTACTHERITAGE RADIO NETWORK

www.HeritageRadioNetwork.org

ERIN FAIRBANKSExecutive Director

Erin@HeritageRadioNetwork.orgOffice: 718-389-0985 | Studio: 718.497.2128

1130 Bedford Ave, Box 301Brooklyn, NY 11216