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
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PAST PROGRAMS
Manhattan Cocktail Classic Coverage Pizza Party
No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
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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
Business
Sponsored by
Fairway
Damon Boelte chats with Ryan Fitzgerald of Del Maguey Mezcal and the forthcoming ABV bar in San Francisco on this week's installment of The Speakeasy! Damon and Ryan start off the show by talking about the processes involved with opening bars, and the trend in no-frills, no-gimmicks watering holes! Later, tune in for discussions regarding agave harvesting, and why large tequila companies need to consider the security of the agave supply in Mexico when churning out their product. What makes a great bar experience? Find out all of this and more on this week's episode of The Speakeasy! This program has been brought to you by Fairway Market. Music by Pamela Royal.

"There's no theme! It's not from the '20s, it's not a tiki bar, it's not a Mexican-themed bar- it's just a great bar! No gimmicks." [5:15]

"There are lots of large companies that have goals in Mexico, and those goals do not often include protecting the heritage of Mexico." [10:00]

-- Ryan Fitzgerald on The Speakeasy

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Hosted By
Punch
Sponsored by
Fairway
Can bar food stand up to large plates? Do restaurants make inferior cocktails? Find out on a brand new episode of PUNCH Radio! Hosts Talia Baiocchi and Leslie Pariseau are joined by Tasting Table Editor-in-Chief Kat Kinsman and PUNCH contributor Regan Hofmann. Tune in for an insightful conversation on the current state of bar food and restaurant cocktails. This program was brought to you by Fairway Market.

"The one thing about bar food is that you should be able to eat it with one hand." [17:00]

--Regan Hofmann on PUNCH Radio

"There's a tide turning back to drinks getting more straightforward, but for a while it felt like people were throwing everything in their spice cabinet and refrigerator towards the bar." [27:00]

--Kat Kinsman on PUNCH Radio

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Hosted By
Eat-your-words
Sponsored by
Cain-logotype-hrn-150
This week on Eat Your Words, host Cathy Erway welcomes Nick Balla and Cortney Burns of Bar Tartine restaurant in San Francisco. On the road talking about their upcoming cookbook "Bar Tartine: Techniques and Recipes," Nick and Cortney share their inspirations for not only the restaurant but also what they decided to include in the book. Much of what the duo enjoy cooking has nostalgic memories attached and they elaborate that they pull culinary innovation from everywhere. Offering advice for the aspiring chef and restauranteur, Nick and Cortney go on to state that it is vital not to force anything and to do what you do, do it well, and make it delicious. Certainly this way of thinking has worked for their celebrated restaurant, and after the break Cathy gets the scoop on their ingredients, a lot of which are painstakingly made in house. Aged cheeses, spices, koji, and bottarga to name a few, are all processed at the restaurant and form the foundation on which the constantly evolving menu is built. The menu at Bar Tartine is a celebration of diverse traditional flavors presented with a modern, post-regional generosity. Much of these techniques are divulged in the new cookbook, as well. Tune in to hear the chefs' unique take on the culinary world and for highlights from "Bar Tartine: Techniques and Recipes." This program was brought to you by Cain Vineyard & Winery.

"Four different people could cook the same recipe and it's never going to taste the same so it doesn't really behoove any of us to guard things." [2:30]

--Cortney Burns on Eat Your Words

"Managing people's expectations is one of the biggest challenges, especially with what we do or with what a lot of other chefs want to do right now which is get away from the traditional model appetizer, entree, with chicken, fish, or meat, and a vegetable on the side." [10:07]

--Nick Balla on Eat Your Words


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