S H O W  S C H E D U L E
12:OO - 12:45 /// The Main Course
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Joshua David Stein Variety Hour...Half Hour
1O:OO-1O:3O /// Wild Game Domain
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Tech Bites
2:OO-2:3O /// Radio Cherry Bombe
3:OO-3:4O /// We Dig Plants
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
7:OO-7:3O /// Roberta's Radio
1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:45 /// Cereal
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
3:OO-3:3O /// Eating Matters
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
My Welcome Table
How Great Cities Are Fed
the business of The Business
The Whole Shebang
Edible Alphabet
Heritage Breeds
Manhattan Cocktail Classic Coverage Pizza Party
No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
Metropolitan Ave
Summer of Food
HRN on Sandy
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
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Can bar food stand up to large plates? Do restaurants make inferior cocktails? Find out on a brand new episode of PUNCH Radio! Hosts Talia Baiocchi and Leslie Pariseau are joined by Tasting Table Editor-in-Chief Kat Kinsman and PUNCH contributor Regan Hofmann. Tune in for an insightful conversation on the current state of bar food and restaurant cocktails. This program was brought to you by Fairway Market.

"The one thing about bar food is that you should be able to eat it with one hand." [17:00]

--Regan Hofmann on PUNCH Radio

"There's a tide turning back to drinks getting more straightforward, but for a while it felt like people were throwing everything in their spice cabinet and refrigerator towards the bar." [27:00]

--Kat Kinsman on PUNCH Radio

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It's the 150th episode. That's all.

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This week on a brand new Snacky Tunes, hosts Greg and Darin Bresnitz welcome food writer Jordana Rothman, musical guest Odetta Hartman, and HRN Executive Producer Jack Inslee to the show. Kicking off the episode with Jordana and her recent ventures, she shares that she just finished her first book "Tacos: Recipes + Provocations" which she co-authored with chef Alex Stupak of New York's Empellón restaurants. Jordana gives the guys a rundown of what to expect from the book's recipes as well as thoughts surrounding the perceptions of Mexican food and how they are evolving. Jordana also offers her thoughts on food trends on the rise from up and coming cities to commenting on the location of this year's James Beard Awards to things to keep an eye out for in 2015. In the second half of the show, Greg and Darin bring on musical guest Odetta Hartman to perform a few live tunes from soon-to-be released new album "222"! Going back through Odetta's history, as it turns out, her parents are responsible for starting up Two Boots Pizza. She goes on to share that her parents were an integral part of her love of music and that she's continually inspired by the students she teaches at the Lower East Side Girls Club. Tune in to find out where you can find Odetta Hartman in the coming year and where you can get at her new material! This program was brought to you by Whole Foods Market.

"For one thing I think it's [Mexican food] a deeply misunderstood cuisine in the United States in particular, and really around the world." [9:35]

"The biggest love story that I have to talk about is tortillas." [14:50]

"It's this notion of sprawl, you know, these trends they start in New York or LA or San Francisco and then they become so wide spread." [32:25]

--Jordana Rothman on Snacky Tunes

"Now that I've melded folk with a little bit of electronica I'm interested in seeing if maybe I can write a house tune or something like that." [64:00]

"A lot of this record has been grounded in portable field recordings... a lot of the songs are tellings stories so we were able to create these audio landscapes around the songs." [71:35]

--Odetta Hartman on Snacky Tunes

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