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
5:OO-5:45 /// Cereal
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
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
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
Hosted By
Techbites-smile-logo-1400-final
Sponsored by
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The current trend of food delivery fueled by tech isn’t just for restaurants, it’s reaching farm-to-table too. CSA (community supported agriculture) has gone digital with Farmigo. In studio guests Ludovica Ferme of Farmigo, and restaurant forager Meghan Boledovich of PRINT, discuss how online technology is making farm fresh vegetables as easy to get as a pizza. This program was sponsored by Brooklyn Slate.

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Hosted By
Fuhmentaboudit
Sponsored by
Union_beer_distibutors
This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett kick off the show with some beertastic events, Kickstarter projects, and a reminder that tomorrow is National Beer Day! Guest Cheryl Paswater joins the show talking about how she became interested in fermentation via a personal health scare in her early 30's and how she started down the road to eventually founding Contraband Ferments. Contraband Ferments is her small start-up fermentation company in Brooklyn, New York with the goal to provide gut healthy fermented foods and education to the public. Telling Chris and Mary about Contraband's featured CSA program, she also goes on to talk about her recipe for dosas and idlis, traditional South Indian breads that happen to be fermented. Thinking of fermenting at home? Tune in for this informative episode! This program was brought to you by Union Beer Distributors.

"As a fermenter, in general, I'm not super OCD about things. I just kinda go for it and I don't worry about every last detail." [31:20]

"A fermented breakfast taco: it's my dream come true! So good!" [32:50]

"I love fermentation: it's so accessible." [33:40]

--Cheryl Paswater on Fuhmentaboudit!


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Hosted By
Eat-your-words
Sponsored by
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African, Caribbean, and southern food are all known and loved as vibrant and flavor-packed cuisines. In Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. Hear from Bryant on this week's episode of Eat Your Words as host Briana Kurtz chats with Bryant about his own vegan journey, his approach to writing books and his inspirations in the kitchen. This program was brought to you by Edwards VA Ham.

"If you consider the different groups that have made up Louisiana - the French, Spanish, Africans, Native Americans [...] it truly is a hybrid cuisine that I inspire to create in my own cookbook writing." [06:00]

--Bryant Terry on Eat Your Words


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