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
Search Results
Hosted By
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Untitled
This week on The Farm Report, host Erin Fairbanks is getting some expert opinions on recent newsworthy stories coming from the animal welfare world, most notably the January 19, 2015 New York Times article "U.S. Research Lab Lets Livestock Suffer in Quest for Profit." First talking to Paul Shapiro about the article and related issues, he is the Vice President of Farm Animal Protection of the Humane Society of the United States, and has played an integral role in numerous successful legislative and corporate campaigns to improve the plight of farm animals. In his role overseeing efforts to pass state laws and corporate policies, he works with lawmakers and major food retailers alike to implement animal welfare reforms in the agricultural industry. After the break, Erin chats with Sam Edwards of S. Wallace Edwards & Sons, a purveyor of Virginia Country ham, bacon, sausage and other specialty foods of the American South to get his reactions to the recent animal welfare questions raised by the New York Times article and food safety as it relates to pork. Tune in for a detailed discussion on these important issues. This program was brought to you by White Oak Pastures.

"Too often in America's meat, ag and dairy industry, suffering is the norm for these animals. We're waging a global effort to give a voice for farm animals." [8:48]

"You can't underestimate the importance of hearing from farmers on these issues because they will be the ones changing something to meet the new Starbucks demand" [19:27]

"The meat industry is so reliant on federal handouts that it takes huge numbers of taxpayer dollars to fund this Meat Industry Research Center [...] The meat industry can't pay for its own R&D but has to reply on the government? [...] Why should it get that kind of handout? [...] It's a kind of industry that loves to tout libertarianism but when it comes to wanting socialism in the form of government hand out, they have their hands cupped and out." [23:10]

---Paul Shapiro on The Farm Report

"In the USDA world I live in - there's zero tolerance. Everything is checked. If everything would be checked in the US why wouldn't the same rules apply for an imported product? I can't answer that." [34:13]

"There's 5,000 years of history of doing dry cured meats correctly not causing any food borne illnesses." [38:21]

"The marketplace drives what we sell. When started developing connections with companies like Heritage Foods USA to buy fresh pork that was certified humane, we did it just because the chefs or store we ultimately sold the product to demanded that." [47:03]

"A happy pig, in our mind, seems to taste better." [48:38]

--Sam Edwards on The Farm Report


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Hosted By
Maincourse-without
Sponsored by
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Meet the entire Heritage Foods USA team on the year-end episode of The Main Course! Host Patrick Martins is joined by Catherine Greeley, Alexes McLaughlin, Mary McCarthy and Laura del Campo who all help run Heritage Foods USA, a mail order meat company specializing in non-commodity rare and heritage breeds of pork, beef and poultry. Get a rare inside look at the Heritage Foods USA operations and hear about some of the incredible improvements this team has made to the business to elevate it to the next level. This will also be Patrick's last show as a host for a while as he'll be handing the baton to Alexes McLaughlin and Phil Gilmour from Momo Sushi for the next season. End 2014 on a high note and tune in! This program was brought to you by Edwards VA Ham.

"The bacon community is underserved! We've been working on subscriptions because we bring in so many different types of bacon and we're dealing with these really amazing cure masters who are doing genuinely different things that are exceptional. We wanted to offer a way to our customers to experience that all at once." [23:00]

--Alexes McLaughlin on The Main Course


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Hosted By
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Sponsored by
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Go behind the scenes at Eataly, a high-end Italian food market/mall chain comprising a variety of restaurants, food and beverage stations, bakery, and retail items, on a brand new episode of The Main Course. Patrick Martins is joined by brothers Adam and Alex Saper who are partners in the Italian retail giant. Adam Saper spent childhood summers in Italy where he became enamored with the food and the people. After he graduated from Columbia University, he boarded a plane to Florence to learn the language. A year later, he was back in New York with Italian roommates, but not nearly enough quality Italian food. He decided to solidify his entrepreneurial experience as the Director of Business Development for a growing medical devices company. The job often brought him abroad and, by chance, brought him back to Italy by way of Oscar Farinetti’s “Eataly.” He wanted to give his hometown an opportunity to experience the energy and the quality of this unique Italian marketplace. So, he and his brother, Alex, put their Italian to good use and forged a partnership to create the first ever Eataly North America. Alex Saper started his career in finance but found himself unfulfilled. He wanted to pursue his passion for Italian food and wine and with his Italian language skills, began working at the Eataly founding flagship in Torino, Italy. As the company grew, he traveled to Japan to open more stores, studying the business to determine the best way to translate this amazing concept to his fellow New Yorkers. Together with his brother, Adam, and New York restaurant veterans, Mario Batali and Joe and Lidia Bastianich, the very first Eataly USA located in NYC started to take shape. This program was brought to you by Brooklyn Slate.

"Anytime you open something that's 5,000 square feet and hasn't been done before, there will be challenges." [09:00]

"If we don't have good people running our business, we'll never be a success. That starts with people being happy in the stores." [22:00]

--Alex Saper on The Main Course

"It's really nice to be able to be in the store. I love helping customers find something or seeing a frustrated customer, helping them and seeing them become a loyal customer." [20:00]

--Adam Saper on The Main Course


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