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 /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
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
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 /// 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
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
My Welcome Table
How Great Cities Are Fed
Joshua David Stein Variety Hour...Half Hour
the business of The Business
The Whole Shebang
Edible Alphabet
Heritage Breeds
After the Jump
Taste Matters
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
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
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Nils Wessel of Brooklyn Butcher Blocks joins THE FOOD SEEN to talk all things wood, be it walnut or cherry, he existentially asks, “how much wood could a butcher block cut”. Inspired by sculptural artists like Bruce Nauman, Louise Bourgeios, Huma Bhabha, hear how this seemingly art & crafts movement goes dada. This episode is sponsored by Cain Vineyard and Winery .

Photo by Meaghin Kennedy of Cheer Observations

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This week on The Farm Report, host Erin Fairbanks kicks off a multi-part series on the lamb and sheep industry, first welcoming John Wilkes, a US based livestock consultant, writer and speaker with a background as a UK sheep and beef producer and farmer to the program. Opening the show with a brief history of the sheep's rise and fall, John explains the significance of sheep in the histories of both the United States and United Kingdom, as well as around the world. John also explains some basic terminology, talking the differences between lamb and sheep, the true definition of mutton, along with the differences between wool and meat breeds. After the break, Erin is joined by Keith Martin of Pure Bred Lamb and Elysian Fields Sheep Farm. Located on 200 acres of farmland in Greene County, Pennsylvania, Keith is the supplier of sheep to notable chefs, like Thomas Keller. Due to observing the natural lifecycle of sheep flocks and thus changing his initial style of farming, Keith goes into detail about his patented system, Safe Alternative, that describes this manner in which his sheep are raised. Tune in for an info-packed episode, ewe won't be disappointed! This program was brought to you by Heritage Foods USA.

"In histories of both countries (US & UK) sheep have played a major part." [6:57]

"Lamb is an animal that doesn't see its first birthday... which means that they are killed at their prime when the meat is at its best. " [11:20]

-- John Wilkes on The Farm Report

"I had to make a change... I looked around me at that time and to those that I respected most... and they were all farmers." [23:09]

"I began to notice, through observation, what their needs were. We call that today 'the voice of the lamb.'" [27:52]

-- Keith Martin on The Farm Report

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On July 19, 2015, cheese lovers descended upon the historic Shelburn Farms Coach Barn for the annual Vermont Cheesemakers Festival. Tune in to hear host Diane Stemple interview cheesemakers live from the festival in this special on location episode of Cutting the Curd. This program was brought to you by Academie Opus Caseus.

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