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 /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
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 /// Taste Talks
3:OO-3:4O /// Japan Eats
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 /// Ask a Clean Person
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// A Few Things with Claire and Erica
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
THURSDAY
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
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
Joshua David Stein Variety Hour...Half Hour
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
After the Jump
Taste Matters
Native
The Morning After
Eating Matters
Pizza Party
The Mr. Cutlets Show
Manhattan Cocktail Classic Coverage 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
Maincourse-without
Sponsored by
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Guten Tag! This week on The Main Course, host Alexes McLaughlin is sitting down with Chef Wolfgang Ban of Seasonal Restaurant & Weinbar, Edi & the Wolf, and the newest microbrewery/restaurant venture, Paulaner. With over a decade of experience and training to his work in the culinary arts and is a firm believer that the foundation for modern cuisine should have its roots in a comprehensive understanding of tradition, Wolfgang tells Alexes about his evolution into the beer focused, communal Paulaner and the importance of creating the best atmosphere possible for a beer garden. The menu is traditional German food that Wolfgang emphasizes is the perfect solution for cool nights and fall weather, plus tantalizing details Paulaner's freshly brewed beer that is never bottled. Tune in to hear more on Wolfgang's background and his thoughts on keeping things seasonal and delicious. This program was brought to you by Bonnie Plants.

"One of the beautiful things is that because there are no additives, you actually don't get a headache. If you have too much beer from Paulaner you actually feel tired but never a headache!" [17:00]

--Chef Wolfgang Ban on The Main Course


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Hosted By
The-speakeasy
Sponsored by
Michters-logo
Han Shan is the new brand ambassador for Tuthilltown Spirits and Hudson Whiskey and he's also the guest this week on The Speakeasy with Damon Boelte. Han had his first sip of whiskey at three months old (really) and now finds himself rooted deeply in the whisky industry. He and Damon discuss the state of American whiskey, the differences in styles of whiskey and current trends in the industry. From grain to glass - get the inside scoop on America's spirit. This program was brought to you by Michters.

"It's a very exciting time for American whiskey in a general and its a dream come true for me to be working in whiskey." [04:00]

--Han Shan on The Speakeasy


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Hosted By
Fuhmentaboudit
Sponsored by
Emaillogo1
CHAOS, the Chicago Homebrew Alchemists of Suds, is a coalition of home-brewers, beer aficionados, and enthusiasts in the Chicago, IL area that strives to cultivate appreciation of the science and culture of beer through education, exploration, and community. As a club, CHAOS is unique in that it also offers a permanent space that allows members the ability to hone their craft in a community setting. Tune in to learn about this fascinating project from its president, Ken Getty. Mary Izett hats with Ken on this episode of Fuhmentaboudit! about the homebrewing community, the challenges of brewing in small spaces and the evolution of CHAOS. This program was brought to you by Heritage Foods USA.

"It's very difficult to homebrew in an apartment. The idea behind [CHAOS Brew Club ] was to find a space, keep the equipment in one location. That idea grew like wildfire and in 7 months we went from a small basement under an art studio to renting out a 900 square foot space which became a 1300 sq foot space. We are the first and really only communal brew space model." [05:00]

--Ken Getty on Fuhmentaboudit!


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