Hosted by Copper & Heat · 🇺🇸 US · EN · 74 episodes
Established thought leaders with verified media credentials.
Copper & Heat Radio explores the forces that shape our meals through narrative, sound-rich podcasts. James Beard, Signal, and IACP Award winner.
Copper & Heat hosts Copper & Heat Radio, a society show with 74 episodes published.
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 host
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 m
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
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, incl
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 cook
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 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 culinar
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 Jam
In this episode, Katy talks with chefs Reem Assil of Reem’s California in San Francisco, and Carlo LaMagna of Magna Kusina in Portland, OR, and Magna Kubo in Beaverton. Reem is a Palestinian-Syrian chef and activist who
In this episode, Katy talks with chefs Ana Castro of Lengua Madre in New Orleans, and “G” Benchawan Painter from Street to Kitchen and Th_Prsrv in Houston. Ana was one of the 2022 Food & Wine Best New Chefs and Lengua Ma
In this first episode, Katy talks with chef and co-owner Emmanuel Chavez of Tatemó in Houston. Emmanuel was recognized as one of the 2023 Food & Wine Best New Chefs, and Tatemó was named a finalist for the 2023 James Bea
In this last episode of our 5 Year Reflection miniseries, we catch up with Kiah Fuller, co-owner of Far Out Catering in the Bay Area. Plus, we ask the question of all three of our interviewees: what's your biggest takeaw
In this episode, we catch up with Courtney Moisant, former pastry chef of Manresa Restaurant, pastry consultant, and founder of soon-to-open Gelato Coco. When Manresa Restaurant closed for good at the end of 2022, she de
In this episode, we catch up with Edalyn Garcia. Of the 5 women we interviewed in Season 1, she is the only one still working full-time in restaurants and she's worked her way up to Executive Chef. Plus, Katy and Rachel
Today's episode is from our friends over at The Sporkful . Zahra Tabatabai’s parents grew up in an Iran that would be unrecognizable today. “The pictures I see of my family in Iran in the sixties and seventies, they're i
We have a guest episode this week from our friends at Opening Soon. In this season of Opening Soon, we’re undertaking a project we’ve been wanting to do for years. In The Build, we’re going to follow one chef’s journey t
Less than $2. That’s how much the Santa Ana Unified school district can afford to spend on one student’s lunch each day. The $14 billion budget of the National School Lunch program stretches thin, and school nutrition wo
When Katy was working in the Bay Area in her early 20s, she would have given the Michelin Guide 3 stars, because those were the restaurants she felt like she had to work to learn about the most innovative and interesting
Telly Justice and Mike Sheats worked together at Five & Ten in Athens Ga., where Justice worked her way up to chef de cuisine and Sheats was an AM chef. Once they started their own projects, the chefs knew that the stric
The United States is the top producer of corn in the world, yet only 40% of that corn is destined for someone’s plate. The industrialization of corn in the Americas is a story of colonization, appropriation, and capitali
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Copper & Heat Radio is hosted by Copper & Heat. The show is categorised under society (culture) and has published 74 episodes.
Copper & Heat Radio has published 74 episodes.
Copper & Heat Radio regularly covers society, culture, documentary. It sits in the society category, with a culture focus.
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Episodes of Copper & Heat Radio average 43 minutes. a focused format where a clear narrative arc and tight preparation matter most.
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