Portfolio

Jordan Werner Barry is a freelance podcast producer and food writer. She is interested in pursuing stories that sit in the intersection of food and culture—particularly if they involve fermentation.

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Modernist BreadCrumbs

Host & Producer, Season 2

Modernist BreadCrumbs is a special collaborative podcast series with Heritage Radio Network and Modernist Cuisine, that takes a fresh look at one of the oldest staples of the human diet—bread. Although it may seem simple, bread is much more complex than you think.

From the microbes that power fermentation to the economics of growing grain, there’s a story behind every loaf. Each episode will reveal those stories and more, beginning with bread’s surprising and often complicated past, from the perspective of people who are passionate about bread, and shaping its future.

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It seems only natural—and appropriately poetic—to start this season talking about starters. They’re the inception of the loaf, the first step. You don’t need a starter to make bread, but the story of cultivating yeast from the environment around us—whether you call it “starter,” “culture,” “levain,” or “mother”—is what we’re focusing on in this episode, from microbes to miche.

We’ll hear from Executive Producer Michael Harlan Turkell about his “mother,” baker Sarah Owens about her “Beast,” microbial ecologists Dr. Erin McKenney and Dr. Rob Dunn of The Sourdough Project, and, of course, co-authors of Modernist Bread, Nathan Myhrvold and Francisco Migoya.

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Food52's Burnt Toast

Co-Producer, Season 3

Food intersects with our lives in more ways than we think. Food52's Burnt Toast podcast chases those stories to give listeners the perfect pieces of snackable dinner-party fodder—all inside of a commute's time. In each episode, host Michael Harlan Turkell explores a different aspect of food culture and community, highlighting the often-surprising past informing what we eat every day, and meeting some of the people shaping food's present and future.

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Maple syrup is having a moment: in cooking, baking, and wellness culture. Michael Harlan Turkell talks to experts about the tapping process and learns more about the maple water trend, sugar shacks in Montreal, and Korean gorosoe. Plus: Co-producer Jordan Werner Barry goes into the snowy woods of Vermont.

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Meat + Three

Guest Producer, Season 1 Episode 8.5

This zesty, 15-minute weekly update on food stories and commentary is modeled after the Southern meat-and-three-sides concept: a deep dive and three shorts. Keep up with the latest food trends, the political economy and societal impact of food, health news, and more. Join us as we explore what the fork is going on in the world right now. Meat + Three is the voice of Heritage Radio Network, a Brooklyn-based nonprofit food media mecca with over 35 weekly food shows and a mission to make the world more equitable, sustainable, and delicious. 

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Life, liberty, and the pursuit of cider? That may not be quite how the final draft of the Declaration of Independence turned out, but American Independence, and maybe even the Declaration’s writing, was fueled by fermented apples. Today, America’s cider industry is holding on to that independent streak, carving out an identity in a crowded market of beer and wine drinkers. The industry has grown from near nonexistence after Prohibition to more than 800 cideries in 48 states. That independence carries through to cider media, too, in the form of an independently published, print-only, advertisement-free cider zine: Malus.


In the season finale of Modernist BreadCrumbs, we’re exploring the intersection of bread and art, and the idea of bread as art. From Renaissance paintings of The Last Supper (complete with pretzels) and still lifes from the Dutch Golden Age to scoring videos on Instagram—the aesthetics of bread, and all that it symbolizes, have long been on display.

We’ll look for bread in art history with Maite Gomez-Rejon (founder of Art Bites), consider the influence of art on baking with an interview from HRN Happy Hour featuring head chef of Modernist Cuisine Francisco Migoya and author Daniel Isengart, talk about craft with baker (and former ceramic artist) Sarah Owens, weigh bread’s artistic value with Guy Frenkel of Ceor Bread, and find out how co-authors Nathan Myhrvold and Francisco Migoya, tackled bread’s beige aesthetics when writing Modernist Bread.

December 19, 2018

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It’s a season of celebration, and no matter what you’re celebrating, that usually means baking. Sweet or savory, traditional or cutting-edge, more people fire up their ovens during the holiday season than any other time of the year. In this episode, we’re exploring holiday breads and the traditions that bring us back to them, year after year.

We’ll talk Stollen with Brian Hart Hoffman of Bake From Scratch Magazine, Challah with Mike Zaro of Zaro’s Bakery, and Pandoro vs Panettone with Italian baker Luigi Biasetto. Co-authors of Modernist Bread, Nathan Myhrvold and Francisco Migoya, help us figure out what the holiday hoopla is all about—is it just nostalgia, or something deeper?

December 12, 2018

We’re going down the rabbit hole of breads with holes! From the New York vs Montreal bagel debate—and the power of water and lye—to the twists and turns of pretzel history, focusing on the presence of negative space is a positive thing.

We’ll explore the power of lye with Harold McGee, check out NYC bagel culture with Dianna Daoheung of Black Seed Bagels, learn about the Simit with Zoe Kanan, and head to Pennsylvania’s classic Julius Sturgis Pretzel Bakery. Along the way, Nathan Myhrvold and Francisco Migoya, co-authors of Modernist Bread, will address “the water myth,” and their findings may surprise NYC bagel purists.

December 5, 2018

We’re hopping in our Winne-bread-go and hitting the road—to explore the state of regional breads in America! We’ll travel to New Orleans for a Po’boy, New England for Anadama, and to Appalachia for Salt Rising Bread, all in search of an answer to the question, “Is there a regional bread culture in the United States?”

Featured in this episode are Sandy Whann of Leidenheimer Baking Company, Alison Pray of Standard Baking Company, chef Travis Milton, author Ronni Lundy, and, of course, co-authors of Modernist Bread, Francisco Migoya & Nathan Myhrvold.

November 28, 2018

Flatbreads and quick breads may seem like strange oven-fellows, but hear us out. In the venn diagram of bread baking, they both fall in the overlap of “speed” and “differently leavened.” So we’re firing up the tonir, the tandoor, the griddle, the bastible, the wok, and even a rock, to travel around the world through bread.

We’ll chat flatbreads with chef Mike Solomonov of Zahav, head baker Peiwen Lee of Hot Bread Kitchen, and author Kate Leahy of the forthcoming Lavash. Then, producer-at-large Conor O’Donovan will dive deep into Irish Soda Bread with Darina Allen of The Ballymaloe Cookery School, and cookbook historian Dorothy Cashman. And, as always, we’ll hear insights from Modernist Bread from co-authors Nathan Myhrvold and Francisco Migoya.

November 14, 2018

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Explore the gray areas of fermentation: the intersection of cider, wine and beer. Held by Heritage Radio Network to celebrate Cider Week NYC and RAW Wine NY, Co-Ferment was a tasting and panel discussion led by Jordan Werner Barry and Daniel Pucci that focused on the ways that these seemingly different beverages overlap—production methods, farming, flavor, culture, and the language we use to talk about them.

Recording Aired on “Heritage Radio Network On Tour.”

November 12, 2018

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On location at RAW Wine NY, this Speakers’ Corner panel features Mikael Nypelius (Fruktstereo), Todd Cavallo (Wild Arc Farm) and Polly Giragosian (Aaron Burr Cider). Moderated by Jordan Barry.

Cider—from production to consumption—is stuck in between grapes and grain. It is sold both in cans and in wine bottles, dive bars and wine shops. Styles range from hopped “IPCs” to naturally-fermented and orchard-based vinous ciders. But which industry is it more closely aligned with? How might cider overcome its sweet, beer-alternative image to highlight apple varieties, regionality, and terroir? This panel will address the production methods, market, styles, culture, and misconceptions of cider, exploring how producers are using its identity crisis to expand its appeal.

November 9, 2018

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In-Studio Guest

Episodes 452 & 453: “The State of Cider Part 1 & Part 2”

It’s Cider Week in NYC and Jimmy talks to a number of industry experts. Jenn Smith from the NY Cider Association, Eleanor Leger of Eden Cider, Kyle Sherrer from Graft Cider, Gidon Coll from Original Sin, and Ron Sansone of Spoke and Spy Cider gather around in the studio. They have lots to say about celebrating orchards, pairing cider with food, and the relationship between cider, beer, and wine. Michelle McGrath, the Executive Director of the US Cider Association, calls to talk about the support cider needs to grow as an industry. Mike Beck from Uncle John’s Cider Mill in Michigan dials in next to discuss what styles and marketing strategies are gaining traction. When people think cider, usually one style comes to mind and that’s what these industry leaders want to change.

November 8, 2018

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Bread has been paired with other fermentations for millennia—with beer in Russian literature, wine in religious texts, and cheese in sandwiches around the world every day. What is it about bread that makes it a natural ally to these fermented products? Well, bread itself is a fermented product.

In this episode, we’ll look at co-fermentations and variations on the process of yeast eating sugar and releasing carbon dioxide. We’ll hear from Keith Cohen of Orwasher’s Bakery, Nina White of Bobolink Dairy and Bakehouse, Tracy Chang of PAGU, Marika Josephson of Scratch Brewing, and, of course, co-authors of Modernist Bread, Nathan Myhrvold and Francisco Migoya.

November 7, 2018

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Heritage Radio Network was proud to team up with RAW WINE’s New York Fair to bring attendees a series of panels and tastings from the Speakers Corner.

RAW WINE is a totally independent wine fair created and organized by Isabelle Legeron MW. It celebrates wines with emotion. Wines that have a humanlike, or living, presence. They are also wines that are an authentic expression of a place. They are the polar opposite of industrialized, big-brand, manufactured, nothing-but-alcoholic-grape-juice wines, that use imagery and suggestion to sell a product.

November 4 & 5, 2018

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Industrialization, and the semi-dwarf wheat developed during the Green Revolution, created a disconnect between farming and flour. But now, consumers are rejecting these commodities and rediscovering the foods, flavors, and farmers around us.

This episode is about the growing movement to bring back heritage grains and strengthen local and regional food systems. In direct opposition of the Green Revolution, we’re going to the front lines of the “Grain Revolution.”

We’ll hear from author William Alexander, baker Ellen King of Hewn, Henry Blair of the Greenmarket Regional Grains Project, “The Grain Lady” Mona Esposito, miller Jennifer Lapidus of Carolina Ground, and, of course, co-authors of “Modernist Bread,” Nathan Myhrvold and Francsico Migoya.

October 31, 2018

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Welcome to Season Two of Modernist BreadCrumbs!

It seems only natural—and appropriately poetic—to start this season talking about starters. They’re the inception of the loaf, the first step. You don’t need a starter to make bread, but the story of cultivating yeast from the environment around us—whether you call it “starter,” “culture,” “levain,” or “mother”—is what we’re focusing on in this episode, from microbes to miche.

We’ll hear from Executive Producer Michael Harlan Turkell about his “mother,” baker Sarah Owens about her “Beast,” microbial ecologists Dr. Erin McKenney and Dr. Rob Dunn of The Sourdough Project, and, of course, co-authors of Modernist Bread, Nathan Myhrvold and Francisco Migoya.

October 24, 2018

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Kat Johnson, Hannah Fordin, and Jordan Werner Barry joined the Shacksbury Cider team for their annual Harvest Camp (also known as Shackscamp)! Hosted at Camp Betsey Cox in Pittsford, Vermont, Shackscamp was filled with three days of apple foraging, cider drinking, cheese tasting – to name a few of our favorite camp activities! We gathered the whole crew around a picnic table to record a special on-location episode of HRN Happy Hour with guests Luke Schmueker, Krista Scruggs, Neal Hirtzel, Cassidy Gardner, Matt Wolf, Jesse Galdston, and many more.

October 11, 2018

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Guest Producer

Episode 12: “Age”

It’s the season finale of Meat + Three! A few weeks ago, we presented an episode about youth, so for this week’s theme, we’re flipping the script and focusing on age. We have news about a food that turns out to be much older than we believed, as Jordan Werner Barry asks the question, “Is bread paleo now?”

August 3, 2018

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Grace Weitz is a craft beer enthusiast and writer for Hop Culture Magazine. She recently completed the Food Studies Master Program at NYU, and she’s one of the women behind Beers With(out) Beards, a celebration of women in the beer industry. Grace and Jordan talk about Food Studies, beer, cider, and how they're working to bring those things together.

July 19, 2018

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Guest Producer



Episode 8.5: "Malus – Bonus"

Life, liberty, and the pursuit of cider? That may not be quite how the final draft of the Declaration of Independence turned out, but American Independence, and maybe even the Declaration’s writing, was fueled by fermented apples.

Today, America’s cider industry is holding on to that independent streak, carving out an identity in a crowded market of beer and wine drinkers. The industry has grown from near nonexistence after Prohibition to more than 800 cideries in 48 states. That independence carries through to cider media, too, in the form of an independently published, print-only, advertisement-free cider zine. Today, Jordan Barry brings us the story of Malus in a special "snack-sized" episode.

July 4, 2018

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Co-Producer



Episode 74: "Toast, Burnt and Otherwise"

Can you believe that Burnt Toast has been a podcast for three seasons, yet we’ve never done an episode on burnt toast? Well, that’s changing now. We’ll talk about the magical things that take place inside of our toasters, from today's toaster selfies to Finnish-style dunking toasts that trace their history back to the 15th century.

June 15, 2018

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Co-Producer



Episode 73: "Spice is Nice"

Things are about to get hot in here—join us for an exploration of some of the world's spiciest foods. Why is that tingly combination of heat and flavor such a temptress? (Are we addicted to danger? Do we just love sweating while eating?) From spice-infused condiments to the many chilies of Mexico, we'll get to the bottom of that “hurts so good” thrill ride once and for all.

June 1, 2018

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Co-Producer



Episode 72: "A Good Morning To You"

Breakfast is the most important meal of the day, but it means different things to different people. For some, it's a time for peaceful reflection; for others, a moment to bond with family, friends, or community. And, let’s get real–for a lot of us, it’s a frenzied affair that’s eaten in such a rush, more of it ends up on our shirts than in our stomachs! This episode of Burnt Toast explores breakfast trends and traditions around the world to ask: how do you start yours?

May 17, 2018

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Co-Producer

Episode 71: "Jolie Laide"

In French, "jolie laide" means "pretty and ugly"; it's a way to describe something that is unconventionally beautiful. This homage to jolie laide foods will explore the idea that deliciousness can come where you least expect it, from misshapen fish meatballs to organ meat that only a zombie could love. Some consumers may fall for the illusion of perfection, but companies such as UglyRipe and Imperfect Produce have made a point of promoting flavor over façade. (Bruised tomatoes may not be the most slightly, but they make a great sauce!) We'll examine the notion of perfection of taste vs. perfection of image.

May 4, 2018

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The history of effervescence has lots of wellness-related side notes, from the ground springs of Selzen, Germany (where the bubbly liquid naturally occurs, creating a sparkling mineral water) to the time when American speakeasies served “medicinal” fizzes flavored with homeopathic tinctures, directly influencing our soft drink and cocktail culture today. We'll explore the revival of soda fountains, like Brooklyn Farmacy, which serves carbonated egg creams replete with live-culture kombucha. There's more, too: Bread starters bubble for long-fermented loafs, boiling pots of bone broth extract all the good flavor and well-being benefits, and cider and Champagne cheer a food world that sparkles just a little brighter... all thanks to bubbles.

April 13, 2018

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Co-Producer



Episode 69: "The Longest Wait"

Whether it’s a food fad or a table at the trendiest restaurant in town, there are certain foods that just inspire people to line up and wait. So what makes for a culty bite? Hear stories of triumph and despair, along with tactics to bide the time while you wait to get in the door for that prized morsel. We’ll also touch on the psychology and science behind waiting in line.

March 29, 2018

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Co-Producer



Episode 68: "Tapping Into the World of Maple"

Maple syrup is having a moment: in cooking, baking, and wellness culture. Michael Harlan Turkell talks to experts about the tapping process and learns more about the maple water trend, sugar shacks in Montreal, and Korean gorosoe. Plus: Co-producer Jordan Werner Barry goes into the snowy woods of Vermont.

March 15, 2018

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Co-Producer



Episode 67: "How to Throw a Ripe Tomato"

Food fights have long played a role in many cultures. Why do we love them so? This episode of Burnt Toast explores the psychology of the food fight and discusses several of the most interesting ones, past and present. Every year, in late August, 50,000 people descend on the Spanish city of Buñol to paint the town red for La Tomatina, throwing thousands of pounds of ripe tomatoes at one another. There's also the so-called Battle of the Oranges held in northern Italy, where opponents re-enact Ivrea’s civilian uprising against the ruling tyrant of the 12th century, and Germany’s Gemüseschlacht or Vegetable Battle, outside of Berlin, where a salad medley is flung through the air. We'll also speak with professional baseball players on how best to prepare to launch an aerial assault.

March 7, 2018

HRN On Tour

Guest Producer



"La Garagista Gets RAW"

Last month we were on location at the RAW Wine Fair, celebrating some of the best natural, organic, and biodynamic wine talent in the world. Besides sitting down with the fair’s founder, Isabelle Legeron MW, we chatted with the winegrowers pouring at one of the fair’s busiest booths—Krista Scruggs and Deirdre Heekin of La Garagista.

December 19, 2017

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Producer



Episode 8: "Breadbox"

Bread is immeasurable, no longer bound by precepts. The new dictum of baking bread is built on shapes and sizes we haven’t even dreamt of. This episode, the proverbial breadbox of the series, will hold all the bits of bread we haven’t gotten to yet, or have yet to be made.

December 13, 2017

LFLD

Like Farmer, Like Dog is a series exploring the relationship between urban farmers and their canine companions in New York City.

We’re taking a trek up to the Randall’s Island Urban Farm to meet Erica Harte and Baxter. Erica is a farmer and educator in the farm’s Edible Education Program. We spend a morning learning from Erica as she teaches a group of first grade students about how their food grows, sustainability, and urban agriculture. Then, we head back to Bushwick to meet Baxter and hear about his history as a farm dog and his life in Brooklyn.

December 12, 2017

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Producer



Episode 7: "Thermal Mass"

This is Episode Seven of Modernist BreadCrumbs: “Thermal Mass,” on baking and ovens.

We’ll discuss “thermal mass,” or the ability to absorb and hold heat, in two-parts: within bread itself, and the ovens it’s baked in. It’s a complex physicochemical process… that’s more than just hot air.

November 29, 2017

LFLD

Like Farmer, Like Dog is a series exploring the relationship between urban farmers and their canine companions in New York City. For many urban farms, these dogs are really the only animal representation they have, given the challenges of raising livestock in the middle of a city. In episode one, we meet Emma Gonzalez of North Brooklyn Farms and her dog, Jam. Emma – who is a chef, farmer, and event planner – found Jam through the Sato Project, which rescues dogs from Puerto Rico. We also hear from Henry Sweets, one of the cofounders of North Brooklyn Farms, about how Jam plays a huge role at the farm, despite her petite size.

November 29, 2017

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Producer



Episode 6: "Balls & Sticks"

This is Episode Six of Modernist BreadCrumbs: “Balls & Sticks,” on shapes, scoring, and semiotics.

Balls & sticks. You’ll hear this idiom over and over in this episode, as if we’re talking in circles. The two shapes’ repetitive figures have been a constant in bread’s identity over time, but why?

November 22, 2017

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Producer



Episode 5: "Against the Grain"

This is Episode Five of Modernist BreadCrumbs: “Against the Grain,” on politics.

How does bread play a part in politics you ask? Withholding grain has been part of party lines as well as a catalyst of war. Though the fight still continues to bring bread to those impoverished and underfed around the world, we urge you to chew on this: become as active as a sourdough starter, and be part of the bread revolution. Rise up!

November 15, 2017

ISABELLE LEGERON AT THE RAW WINE FAIR

One hundred artisans, six hundred wines, two days, one RAW Wine Fair. Created and organized by Isabelle Legeron MW, the RAW Wine Fair is a totally independent wine fair celebrating some of the best wine talent in the world; all focused on natural, organic, and biodynamic wines with low intervention in the cellar. Isabelle joins HRN Julia Child Fellow Jordan Werner in a quiet corner of the fair to talk about the natural wine movement, transparency, and the importance of storytelling.

November 14, 2017

Heritage Radio Network On Tour

Guest Producer



"The Old Adventures of the Newtown Pippin: Exploring history, terroir, and biodiversity through cider"

The Newtown Pippin originated as a chance seedling on the banks of Newtown Creek, which is now the dividing line between Brooklyn and Queens. This popular apple variety had a stellar international reputation in America’s early days and became a commercially important cider apple across the nation, from the eastern seaboard to the Wild West. As part of Cider Week NYC, we explored the storied history and geography of the Newtown Pippin as we tasted apples and ciders from orchards and cidermakers all over the country.

November 9, 2017

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Producer



Episode 4: "Milling About"

This is Episode Four of Modernist BreadCrumbs: “Milling About,” History Part II, Pre-Industrialization.

When we look back on how modern baking came to be, it’s the same old story of craft informing art, and how the artisanal approach was replicated through the aid of mechanization. This episode picks up where Episode One left off, telling bread’s life story from All Purpose to Zopf.

November 1, 2017

HRN On Tour

Guest Producer



Episode 87: "Shackscamp!"

This episode of Heritage Radio Network On Tour is a special dispatch from Shackscamp—a weekend full of cider, cheese, and camaraderie hosted by the wonderful crew at Shacksbury Cider. The HRN team heads up to the Green Mountains of Vermont to work a little (and drink a lot). Get excidered!

October 26, 2017

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Producer



Episode 3: "On the Rise"

This is Episode Three of Modernist BreadCrumbs: “On the Rise,” on yeast, leavening, and fermentation.

Here, we observe a microscopic single-celled organism from the fungi kingdom, and its full effect on bread: yeast. How can something so small make such a big impact? When it comes to bread, the proof really is in the proofing.

October 25, 2017

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This is Episode Two of Modernist BreadCrumbs: “The Great Civilizations of Grain,” on grains, flour, and milling.

In this episode, we look inside with a kernel of knowledge, sprout ancient grains, and take a journey through wheat’s history. We could go on for flours.

October 18, 2017

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Producer



Episode 1: "Pre-Ferment"

This is Episode One of Modernist BreadCrumbs: “Pre-ferment,” on the history of bread.

In this episode, we take a look at ancient drawings on cave walls, dig through the ashes of a volcano eruption, and consider the primal evolution of bread as we know it. We hope you’ll loaf it.

October 4, 2017

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Guest Host/Producer



Episode 15: "Hot Dawg!"

This week on HRN Happy Hour, Liz Mistick, Jordan Werner, Sarah McKeen, and Hannah Fordin are filling in for Kat and Caity. We’ve got all the usual hits, including show highlights from around the network, important events, and an update on our Summer Drive.

After that, we talk Fourth of July. Even though it already happened, we’re still hung up on fireworks and BBQ. Jordan shares an interview with Amy Lipman, a food scholar and bonafide Hot Dog Expert, about the history of hot dogs and what they mean in American culture today.

July 6, 2017

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Writer



"Cider in Ireland: Creeping Craft Industry or Bulmers Blowout?"

As part of her Master of Arts degree in Food Studies at New York University, Jordan traveled to Ireland to study the country's burgeoning craft cider industry. She found many similarities to the American cider boom, but also unique barriers, both cultural and political, that have stalled the growth of Irish cider. Click here to read the series.

June – September 2016

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Writer



"Filtered Thoughts" – A coffee-focused blog

While working as a manager and barista at a line-out-the-door-busy specialty coffee shop in Lower Manhattan, Jordan put her caffeine-fueled brain to work writing about coffee and café culture. "Filtered Thoughts" is a capsule blog project, exploring everything from tasting notes to coffee travel, with plenty of customer frustrations in between.

February – May 2016

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Field Edito

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Vermont Magazine

As the Field Editor, Jordan wrote long-form articles for various sections of Vermont Magazine, including "Vermont Homes & Gardens," "At Home in Vermont," and "At Work in Vermont." She also curated the bimonthly "Essential Events" and annual "Summer Arts & Culture Calendar" features. Click here to read selected articles.

January 2010 – December 2015