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S5E13 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…
S5 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…
S5E12 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…
S5E11 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…
S5E10 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…
S5E9 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…
S5E8 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…
S5E7 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…
S5E6 Southern Smoke Dispatch w/ Chefs Reem Assil and Carlo Lamagna
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…
S5E5 Southern Smoke Dispatch w/ Chefs Ana Castro and G Benchawan Painter
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…
S5E4 Southern Smoke Dispatch w/ Chef Emmanuel Chavez
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…
S5E3 "Be A Girl" 5 Years Later: Part 3 w/ Kiah Fuller
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:…
S5E2 "Be A Girl" 5 Years Later: Part 2 w/ Courtney Moisant
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…
S5E1 "Be A Girl" 5 Years Later: Part 1 w/ Edalyn Garcia
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.…
S4 From The Sporkful: The Brewer rewriting The Story of Beer in Iran
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…
S4 Introducing “The Build” from Opening Soon
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…
S4 It’s Blame the Lunch Worker First and Foremost: Guest Episode from LWC Studios
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,…
S4E10 Zero Stars: Why is a Tire Company Rating Food?
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…
S4E9 The Brigade System: a conversation w/ Telly Justice & Mike Sheats
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…
S4E8 It's Corn: Process & Purpose
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,…
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Copper & Heat Radio has published 74 episodes since July 2018, covering topics in Arts, Documentary.
Copper & Heat Radio is currently dormant with new episodes monthly. Average episode length is 28m.
Sign up on Grep.FM to access contact details for Copper & Heat Radio, including email and social media links.
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