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
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When it comes to food, what exactly does Heritage mean? How did Slow Food's Ark of Taste help launch Heritage Foods USA and bring pasture raised pork and Heritage breed turkeys and chickens to the dinner plates of thousands of Americans? Hear the Heritage story from Patrick Martins himself, the man who founded Slow Food USA, Heritage Foods USA, Heritage Radio Network & The Heritage Meat Shop. This episode was sponsored by Hearst Ranch.


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Hosted By
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Sponsored by
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I Like Pig!. Do you like pig? So do we! Tune in to a new episode of Sharp & Hot as Emily Peterson is joined by Jimmy Carbone, host of Beer Sessions Radio, and Sam Barbieri from Waterfront Ale House to talk about pig and Jimmy's new book, I Like Pig. Jimmy Carbone, the producer of Pig Island, New York City’s definitive annual pork fest, has teamed with James Beard Award winning cookbook author Rachel Wharton to create a cookbook full of porcine goodness. I LIKE PIG tells the story of small, family-owned pig farms and their journey to the big city marketplace where renown chefs create delectable pork dishes at the outdoor cooking festival, Pig Island. Each year dozens of chefs gather to celebrate the tri-state area’s agricultural bounty. I LIKE PIG is a community cookbook, offering up the greatest hits of recipes from the first four years of Pig Island and includes recipes and tips for cooking pork dishes at home. This program was brought to you by Cain Vineyard & Winery.

"Everybody wants the snout - I think snouts are coming back!" [22:00]

--Jimmy Carbone on Sharp & Hot


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Hosted By
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Sponsored by
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On today's episode of A Taste of the Past, Linda Pelaccio is talking about Jewish Italian food, or Cucina Ebraica, with a panel of experts. Jayne Cohen is a food writer and cookbook author involved with preserving the culinary roots of Jewish cooking. Her most recent cookbook is entitled Around the Passover Table and Cooking for Jewish New Year. Cara De Silva is a food historian who writes about food and culture, and has authored In Memory's Kitchen: A Legacy from the Women of Terezin- a book featuring recipes from women in a Nazi concentration camp. Alessandra Rovati is a Jewish Italian food writer who also authors the blog Dinner in Venice. Tune in to hear how and when Jewish people immigrated to Italy, and how the various neighborhoods where they resided influenced their cooking. Learn why Jewish cuisine helped to popularize certain vegetables in Italian food, such as the tomato and the eggplant. What substitutes were used by Jews in the pork-heavy Italian diet? Hear about how ethnic tradition and cultural food survives through holiday meals. What Jewish foods have become part of everyday Italian cuisine? This program has been sponsored by Route 11 Potato Chips.

"The number of things that went into making Italian Jewish cuisine... created a cuisine of incredible variety- even though it was all Jewish in some way. There were also issues whether or not some of these dishes came to be associated with Jews- and that was sometime the case- but most of these dishes were brought by Jewish people." [6:50]

"There has been fusion since there have been borders!" [15:00]

-- Cara De Silva on A Taste of the Past

"One thing that is notable about Jewish Italian cuisine is that it was influenced by so many immigrants, sort of like Jewish food in the United States." [11:20]

-- Jayne Cohen on A Taste of the Past


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