S H O W  S C H E D U L E
SUNDAY
12:OO - 12:45 /// The Main Course
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
MONDAY
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 /// Taste Talks
3:OO-3:4O /// Japan Eats
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
TUESDAY
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
WEDNESDAY
1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Ask a Clean Person
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// A Few Things with Claire and Erica
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
THURSDAY
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
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
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
How Great Cities Are Fed
Joshua David Stein Variety Hour...Half Hour
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
After the Jump
Taste Matters
Native
The Morning After
Eating Matters
Pizza Party
The Mr. Cutlets Show
Manhattan Cocktail Classic Coverage No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
Metropolitan Ave
Summer of Food
HRN on Sandy
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
--ARCHIVES--
Hosted By
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Sponsored by
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Get a behind the scenes look at the work Michel Nischan does with Wholesome Wave on a brand new episode of All in the Industry with Shari Bayer! As the son of displaced farmers, Michel Nischan, CEO, Founder and President of Wholesome Wave, grew up with a great appreciation for local agriculture and those who work the land. He translated these childhood values into a career as a James Beard Award-winning chef, author and restaurateur, becoming a catalyst for change in the sustainable food movement. An Ashoka Fellow, Michel serves on the Board of Trustees for the James Beard Foundation, The Rodale Institute and the Advisory Board for Chefs Collaborative. This program was brought to you by Heritage Foods USA.

"Almost 20 million Americans are pre-diabetic or have indicators that will lead to some kind of heart disease or diabetes." [19:00]

"Under served consumers are a powerful force. When the encounter affordability they become a powerful market force." [21:00]

"I think everything is solvable through food and I think more people want good food than one would assume." [24:00]

--Michel Nischan on All in the Industry


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Hosted By
Ofakind-logo-large
Sponsored by
Emtattoo1-75inches
This week on A Few Things with Claire and Erica Claire Mazur and Erica Cerulo hit a wide range of important topics, They start off the show talking about various sunscreen product recommendations. Sunscreen is incredibly important during these summer months because it helps protect your skin from the UV rays that cause skin cancer. But what products should you use if you're allergic to it? After that, they talk about Sherpaa, a website that addresses your medical concerns immediately so you don't have to lose an entire day dealing with an easily fixable problem. Then they are joined by their guest Lauren Sherman, editor of fashionista.com, who talks about the Trans-Pacific Partnership and the importance of considering where your fashion really comes from.

"The last time a new sunscreen ingredient was approved in the United States was in 2002, which is 13 years ago!" [9:00]

--Erica Cerulo on A Few Things With Claire and Erica

"In 1995, 52% of goods that people [in the US] bought were made here [in the US]. This year 2.5 percent of goods were made here [in the US]." [26:00]

"The thing with the Made in America movement is that a lot of stuff shouldn't be labeled Made in America. If the FCC found out - some of these companies would be in trouble. The FCC doesn't have time to go after smaller brands." [31:00]

--Lauren Sherman on A Few Things With Claire and Erica


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Hosted By
The-speakeasy
Sponsored by
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Steven Andrew Soderbergh is best known as an acclaimed American film producer, director, screenwriter, cinematographer and editor. He's behind a plethora of celebrated films including the Ocean's Eleven and Oceans Twelve movies and most recently, Magic Mike XXL. What you might not know about him is that he's also behind a brand new spirit, Singani 63. What is Singani 63? A muscat grape based spirit made in the Bolivian Andes. Sound interesting? Learn more as Damon Boelte interviews Steven on a brand new episode of The Speakeasy. This program was brought to you by S. Wallace Edwards & Sons.

"Learning a new thing is always fun. The last couple of years, as things have started to heat up, I'm hanging on by my fingernails. There's a real pleasure when you're able to bring a product like Singani 63 out and have people try it and like it. It's fun to expose people to something new. This is what I call the beginning of Act 2." [02:00]

"This is not brandy, it's its own thing. You spend a lot of time explaining what it isn't to people, rather than what it is. I stumbled upon something nobody had heard of or been exposed to here, yet has this long history. We got the best of both." 06:00

"The general knowledge level of a bartender is much higher than it was 10 years ago. I look at a bar now completely differently than I did when I first started this process." [10:00]

"I didn't get into this to get bought out - I got into this so that people can get it. Hopefully at some point it becomes sustainable." [16:00]

"I'm the Tony Montana of the spirit world. I'm definitely hitting my own supply." [32:00]

--Steven Soderbergh on The Speakeasy


To comment on this episode click here. There are currently Comments

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