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
Jds-half-hour
Sponsored by
Icc-logo
This episode of the Joshua David Stein Variety Hour....Half Hour starts with a poem by Linh Dinh, a Vietnamese-American poet, fiction writer, translator, and photographer. Joshua then delves into the unpacking of politics surrounding fried chicken, starting with his review of Birds & Bubbles (click here to read). He talks with culinary educator, Michael Twitty (Afroculinaria), about the racial connection sometimes made with fried chicken and how sometimes people misunderstand it. In the second half of the show, musical guest Corn Mo talks about his music and plays us three of his sweet tunes. This show was brought to you by The International Culinary Center.

"You can try to divorce things like that from their past context but these things die hard and as long as they're out there, this is an issue we have to deal with." [9:45]

"Some of these stereotypes about groups will come down to the next generation and they'll manifest but the issue is do they understand them?" [9:45]

--Michael Twitty on the Joshua David Stein Variety Hour...Half Hour

"Me and a friend of mine Magic Brian, we would do a New Year's eve show at Parkside Lounge every year, where I would make my famous ribs, made of pork. I also made kale ribs for the vegan friends." [23:30]

--Corn Mo on the Joshua David Stein Variety Hour...Half Hour


To comment on this episode click here. There are currently Comments

Hosted By
Greenhorn-radio
Sponsored by
Emaillogo1
This week's featured farmer: Garl Germann, Montana Meat Collaborative, Bozeman, MT.

Garl Germann was raised on a small family cattle ranch in the Madison Valley of Montana. Having seen the cattle market decline over the course of four generations of producing calves for public auction, in 2005 Garl and his family decided to stray from the conventional path and entered into the niche market of grassfed beef. Though it has been a rocky road in learning how to market and sell wholesale and retail beef, this path has led Garl to create a new company called the Montana Meat Co. - a grassfed collaborative. Under this company, Garl has banded together many farms and ranches that use sustainable practices and produce grassfed beef, pork, and lamb without any of the nasty stuff (hormones, antibiotics, GMO's). He networks with local processors in turning these animals into salable product, and procures local markets in distributing these wholesome meats.

Though raised in the most conventional means of cattle ranching, Garl has adopted Holistic Management principles in managing grazing lands. Last year he spearheaded The Rodear Initiative - an attempt at creating a new way of managing upland range in the Greater Yellowstone Ecosystem using a combination of livestock herders and temporary electric fence. This project has continued to make progress and is showing great promise.

Garl now lives in Bozeman, MT with his wife Kaelin and son Owen on a small acreage where they enjoy keeping chickens, family dairy cows, and producing their own food.

This program was brought to you by Heritage Foods USA


To comment on this episode click here. There are currently Comments

Hosted By
Eat-your-words
Sponsored by
Considerbardwell_300x300_72dpi
How did a story about hog rectum and calamari on public radio capture the public's attention and win a James Beard Award? Find out on a brand new episode of Eat Your Words, as host Talia Ralph is joined by Ben Calhoun, a producer for NPR's This American Life, who contributed the story about hog rectum to the popular public radio show. He got a tip about a meat plant selling pig intestines as fake calamari, wondered if it could be true, and decided to investigate. Tune in as Ben explains how the story came to life and shares why he became so emotionally invested in the possibility of pork bung masquerading as seafood. This program was brought to you by Consider Bardwell Farm

"I like finding all the paths to go down and chasing them all as far as they can possibly go." [06:00]

"Pricing in American food culture ends up obscuring so many other things that are happening with those foods." [25:00]

"The story appealed to different parts of my personality as a journalist and somebody who likes to make radio [...] I love the idea of it. If you didn't have to use the word rectum, it could be a children's book." [27:00]

"If you eat calamari in the United States, I can't guarantee anything but I'd bet everything I own that you're not eating hog rectum [...] eat your calamari with confidence!" [28:00]

--Ben Calhoun on Eat Your Words


To comment on this episode click here. There are currently Comments

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS