Taking stock of the state of food media, in Boise and nationally, in 2025.

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 are re-airing our very first episode.

How do cultural heritage and community shape business strategy and product development?

How do you grow and scale a business while navigating investment strategies, marketing, and personal development?

What's it like for a professional restaurant cook to write a cookbook?

How can Boise’s restaurant community navigate rapid growth and rising tensions to carve out a unique food identity?

This episode is a special guest episode from another show we produce, Loading Dock Talks with Chef Preeti Mistry. Through the story of their barbacoa recipe, Norma Listman and Saqib Keval talk about the philosophy behind their cuisine, how they approach experimenting with traditional recipes, and their responsibility as chefs in society.

Katy & Rachel talk to Geraldine DeRuiter about her new book "If You Can't Take the Heat: Tales of Food Feminism, and Fury."

Katy went on the road to podcast from the Southern Smoke Festival in Houston, TX. In this 3-episode miniseries, she talks to chefs about their journeys with mental health.

Katy went on the road to podcast from the Southern Smoke Festival in Houston, TX. In this 3-episode miniseries, she talks to chefs about their journeys with mental health.

Katy went on the road to podcast from the Southern Smoke Festival in Houston, TX. In this 3-episode miniseries, she talks to chefs about their journeys with mental health.

We're celebrating 5 years of Copper & Heat by reflecting on the first season "Be A Girl," about Katy's experience working in fine dining kitchens. We look at the stats and chat with some of the women we interviewed in season 1.

We're celebrating 5 years of Copper & Heat by reflecting on the first season "Be A Girl," about Katy's experience working in fine dining kitchens. We look at the stats and chat with some of the women we interviewed in season 1.

We're celebrating 5 years of Copper & Heat by reflecting on the first season "Be A Girl," about Katy's experience working in fine dining kitchens. We look at the stats and chat with some of the women we interviewed in season 1.

This week, we're bringing you a special guest episode from The Sporkful about Back Home Beer and owner Zahra Tabatabai's mission to change the narrative about Iranian people and culture.

In this guest episode from our friends at Opening Soon, they introduce their new project, "The Build."

Reporter Jessica Terrell explores the cultural figure of “the lunch lady,” and how students and workers lose when bureaucrats focus on cost over care.

If you were to rate the Michelin Guide, how many stars would you give it?

Is the rigid hierarchy and division of labor characteristic of the brigade system good for people working in restaurants?

How are restaurateurs and producers in Portland, OR, a city that is 76% white and 9% Mexican, using corn to reconnect people to place and tell stories of the land and indigenous people?