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
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
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
What-doesn_t-kill-you
Sponsored by
Rt11
Chipotle recently took Carnitas off the menu in over 600 restaurants. Why? Is this a watershed moment for the pork industry? Find out on a brand new episode of What Doesn't Kill You! Katy Keiffer is joined by Chris Arnold, Communications Director at Chipotle and Jeff Tripician, Chief Marketing Officer & Executive Vice President at Niman Ranch. This program was brought to you by Rt 11 Potato Chips.

"It's been a big story and what's been most eye opening on our end is the degree at which customers are supporting the decision. The overwhelming majority of people appreciate our standing on principle and our decision not to make a compromise." [05:00]

"We've invested quite a lot over the years in building a supply chain that meets these higher standards and it becomes a pretty significant differentiator for Chipotle from the rest of the restaurant industry." [16:00]

--Chris Arnold on What Doesn't Kill You

"The industry is there to provide choices. Niman is a choice and there are lots of different ways people can raises animals and provide food. If you are a farmer in the middle and you're somewhere between very large and quite small and invested in infrastructure, it's difficult to make a transition. That's what we do - we work with those farmers and help them understand how to make that transition." [11:00]

--Jeff Tripician on What Doesn't Kill You


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Hosted By
Native_
Sponsored by
Wfm
This week Native host Briana Kurtz is radioing in from Hanoi, Vietnam where she is speaking with culinary guide, Mark Lowerson. Mark is an Australian who has been living and working in Vietnam since 2002. Starting his food blog Stickyrice as a creative outlet in 2005, he explains how he decided to focus his posts on street food in Hanoi and the culture around food in his adopted home. Briana engages in a wonderful discussion asking exactly what makes the area's cuisine distinct compared to Vietnamese food as a whole and how vital fish sauce is to the cuisine. Many popular Vietnamese dishes vary from region to region and Mark points out that other countries and cuisines have ultimately influenced what Vietnamese food is today. After the break, Mark and Briana talk about the future of Vietnam with gender roles and commercial development in the area of Hanoi. Tune in for an authentic look at Hanoi! This program was brought to you by Whole Foods Market.

"What the Vietnamese are trying to achieve with the flavor profile of the cuisine is a balance between salty, sweet, sour, and spicy. That flavor balance will shift around the country a little bit." [3:00]

"In Hanoi, the signature lunch dishes for me, it's called bun cha, and it's a noodle dish but it's something that you have to reconstruct at the table. It's fantastic barbeque pork, shallots, and a few spices served in a dipping sauce served with a big pot of herbs, salad, and noodles on the side." [9:10]

--Mark Lowerson on Native


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Hosted By
Chef_s-story
Sponsored by
Wfm
Tune in to this week's episode of Chef's Story as Dorothy Cann Hamilton chats with Sean Brock again, this time to celebrate the release of his book, Heritage. Sean is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes in Heritage include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes. This program was brought to you by Whole Foods Market.

"The cuisine of the south is dictated by the terroir and geography. The south is insanely diverse." [04:00]

"The history of Charleston cooking is amazing. if you look back you can see cuisine dating back to the 17th century. when you have that information to access - it's amazing." [12:00]

--Sean Brock on Chef's Story


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