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
Let_s-get-real
Sponsored by
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This week on Lets Get Real Erica starts the show by reminiscing about Seinfeld's "Bizzaro World". She transitions to talking about her own personal bizzaro world, and how some of the current policies regarding nutrition makes it seem as if the US government is going crazy. She goes into other topics which include, Ronald reagan, Greenwich Connecticut, aliens, and food allergies. This program was sponsored by Cain Vineyard and Winery

"The same group that brought us smoking as an asthma cure...is telling us to limit sugar." [09:00]

"Who is listening to a government that's still telling us to cook pork to 160 degrees?" [09:00]

-- Erica Wides on Lets Get Real


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Hosted By
Fuhmentaboudit
Sponsored by
Considerbardwell_300x300_72dpi
This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett kick off the show recapping their exciting weekend before welcoming guest Leda Meredith to talk about her new book "Preserving Everything." How many ways can you preserve a strawberry? You can freeze it, dry it, pickle it, or can it. Milk gets cultured, or fermented, and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated, and preserved in oil. Pork becomes jerky. Cucumbers become pickles. There is no end to the magic of food preservation and Leda joins the episode to provide information on various preservation techniques while demystifying everything in the process. After the break, Leda also talks about her family background and how foraging became a notable part of her life. This program was brought to you by Consider Bardwell.


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Hosted By
Eat-your-words
Sponsored by
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Guten tag! Sprechen Sie Deutsch? This week on Eat Your Words, host Cathy Erway is talking to Jeremy Nolen, chef and author of the recently released "New German Cooking: Recipes for Classics Revisited." Jeremy tells Cathy how he became interested in German cuisine and his process researching for the dishes, though he shares that many of the dishes are featured on the menu of his restaurant Brauhaus Schmitz in Philadelphia. Very cozy and homestyle, the book celebrates fresh vegetables, grains, herbs, and spices as obsessively as it does pork, pretzels, and beer. Jeremy goes on to preview recipes from his family table, inspired by travels in Germany, such as the fischgulasch. After the break, Cathy gets Jeremy's background and learns that he's basically been cooking his whole life. Tune in for an interesting show! Auf Wiedersehen! This program was brought to you by Visit Napa Valley.

"There's so many German 1850 influences in cooking like streusel, for one, is a tipping for pies, sauerkraut, hotdogs, hamburgers..." [18:50]

"There's no vinegar in sauerkraut, trust me, it's just the fermentation process!" [26:50]

--Jeremy Nolen on Eat Your Words


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