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2:OO-2:3O /// Arts & Seizures
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6:OO-6:3O /// Joshua David Stein Variety Hour...Half Hour
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
12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
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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
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
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9:OO-1O:3O /// GUNWASH
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HRN on Sandy
Everything's On the Table
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U Look Hungry
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Dave and the gang are back in the studio this week joined by Peter Kim of MOFAD. Dave starts out the show by hazing our new intern and giving life lessons on nepotism before taking listener questions on high-pressure cooking and the best ways to dispose of used cooking oil. We find out everyone's picks for their last meals and the best places to eat in NYC. Later on, Dave describes the ideal foot pedal setup for a home kitchen and what to do with a bunch of pork. This program was brought to you by MolecularRecipes.com

"Don’t be afraid of nepotism. When you don’t have anything, you have no responsibility not to accept the generosity of others." [3:30]

"Any chemical supply site that will sell to you is going to rip you off majorly just for repackaging it." [15:30]

"For my last meal I would want to do some kind of crazy comparison to foods I couldn’t otherwise have. I wouldn’t go for comfort food because really there’s no comfort to be had...For my last meal I would want to learn something." [19:00]

--Dave Arnold on Cooking Issues

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It's Linsanity on A Taste of the Past!! Tune in as Linda discusses the cuisine and culture of Taiwan with Jessica Chien and Joanne Liu, freelance pastry chefs. Learn the differences between China, Japan and Taiwan when it comes to food and hear what makes Taiwanese cuisine stand out from the rest. From their bountiful produce and livestock options to the creative cultural dishes, listeners will come away with a new found knowledge and respect for the food from this Asian-Pacific island. This program was sponsored by Whole Foods Market.

"What makes Taiwanese food unique is that the country is self sustaining. There's plentiful amounts of agriculture, seafood, poultry, pork and beef. In mainland China, there are provinces where you can only have one type of vegetable or livestock. It's not as bountiful as Taiwan."

--Freelance Pastry Chef, Author and Food Blogger Jessica Chien on A Taste of the Past

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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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