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 /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Joshua David Stein Variety Hour...Half Hour
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 /// 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
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 /// 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
THURSDAY
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
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
How Great Cities Are Fed
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
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
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
--ARCHIVES--
Hosted By
The-food-seen-new
Sponsored by
Wfm
On today’s episode of THE FOOD SEEN, Amy Chaplin grew up in the bush of Australia, 30 miles away from your closest supermarket. Her family built their own home, had a wood-burning stove, baked bread, kept bees, brewed ginger beer, made tofu, and ground wheat into flour, buying much of their dried goods in bulk … This sense of preparedness mixed with her mother’s affinity for entertaining, enlivened Amy’s spirit as a home cook. After years of working in restaurants, most notably the groundbreaking organic plant-based Angelica’s Kitchen in NYC, Amy returned to her own stove to create, At Home in the Whole Food Kitchen, a cookbook that sets you up for a healthy, happy lifestyle, allowing you to celebrate the art of eating well. From stocking a pantry full of whole grains, to introducing super foods to your meals, you can wake up to a bowl of black rice breakfast pudding, or awaken your tastebuds with miso soup with lemon, turmeric lemonade, pistachio pumpkin seed dukkah, and deeply satiate your soul with butternut squash lasagna with sage tofu ricotta, and heirloom bean bourguignon. Come feel the healing benefits of food. This program was brought to you by Whole Foods Market.

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Hosted By
Techbites-smile-logo-1400-final
Sponsored by
Edw116_150x150_042910sm
Do you have a dinner reservation tonight? Today, booking a table can be harder to get than tickets to a Broadway show. You love to go out to eat, but don’t want plan 30-days in advance or pay for a reservation. What do you do? Follow @LastMinuteEatin on Twitter for real-time last-minute reservations. The OpenTable + Twitter hack was created by New York entrepreneur and software engineer Jason Davis. Jason will talk about his experiment in immediate gratification and schedule free living. Also on this show, a follow-up from Episode #2 and New York Public Library’s Rebecca Federman’s recommendation to use Eat Your Books to digitally organize your cookbooks. Eat Your Books co-founder Jane Kelly talks about this unique online platform. This program was brought to you by S. Wallace Edwards & Sons.

"It [@LastMinuteEatin] sort of mimics the way my behavior would work if you were looking for a table that day." [15:00]

--Jason Davis on Tech Bites


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Hosted By
Inside_school_food
Sponsored by
Rt11
What’s behind the “True Food” revolution in Minneapolis Public Schools? Ambitious purchasing of industrial-strength gadgets—cook-chill tanks, vacuum baggers, a meat shredder, a "gentle mixer," and a 30-foot-long sous vide cooker—may be costly, but food costs are down, participation is up, and unpronounceable additives are out. This program was brought to you by Rt. 11 Potato Chips.

"Food has to look good so people eat it. It starts with the eyes." [09:00]

---Ricardo Abbott on Inside School Food

"When you're making your own recipes you have control over what goes in that recipe. Everything we make here, we're very choosy and picky about the products we cook." [14:00]

--Bertrand Weber on Inside School Food


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