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 /// 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-2:3O/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
2:OO-2:3O /// Pizza Party
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
PUNCH Radio
Edible Alphabet
PAST PROGRAMS
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
Chef_s-story
Sponsored by
Emaillogo1
Michel Richard is an author, industry advocate, philanthropist, and legendary chef. Known as a pioneer of French food in America, the Brittany native knew he wanted to be a chef at 8, when he first glimpsed a restaurant kitchen. At 14, Richard apprenticed at a patisserie in Champagne, moving to Paris three years later, where he quickly rose to the top position at Gaston Lenotre’s esteemed pastry shop. In 1974, he moved to America to help open a Manhattan shop with Lenotre and found himself at home in a new country. Three years later, he opened Michel Richard in Los Angeles—it was an instantaneous success. A decade later, Richard opened the stylized and quintessentially French-Californian Citrus and the following year was inducted into James Beard’s “Who’s Who of Food and Beverage in America.” Richard then opened a series of restaurants across the country, and even in Japan. Find out what it took to transition from pastry to savory chef and hear the legendary Michel Richard reflect on his career with Dorothy Cann Hamilton on Chef's Story. This program was sponsored by Heritage Foods USA.

[Savory cooking] is fun because you have to come up with something different every day. You get to create an emotion with your cooking." [15:00]

"In 10 years America will be the best. All the young chefs want to move to America." [27:00]

--Michel Richard on Chef's Story


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Hosted By
Pleasure
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

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Hosted By
The_morning_afterjpg
Sponsored by
Emaillogo1
This week on The Morning After, hosts Sari and Jessie welcome from Pearl & Ash restaurant, general manager Branden McRill and wine director Patrick Cappiello. Starting off the show with a 'Currant' Food Affair, the duo bring up hot topics that have made recent headlines, including thoughts on the ALS Ice Bucket Challenge. After the break, Branden and Patrick share how they came to team up and have a hand in creating Pearl & Ash. Set in a challenging location in New York City, Patrick mentions how the restaurant pioneered the area but also that the neighborhood adds to the charm of Pearl & Ash. The guys explain that Pearl & Ash prides itself in its staff as well as its social media presence, both of which help to make customers feel like family once they walk in the door. At the tail end of show, Sari and Jessie point out the guys' love of danger, also known as sabering champagne, which perfectly leads to the first ever The Morning After Quiz! This program was brought to you by Heritage Foods USA.

"The philosophy to me with the wine program was that I want people to be able to come to the restaurant no matter who they are, no matter what their wine experience is, what their budget is, no matter what their particular desire that evening is, to be able to have many bottles that are enticing to them. [21:47]

--Patrick Cappiello on The Morning After

"I also think that you can take the methodology of the wine list and extrapolate it across the entirety of the restaurant to say that it is about the approachability and access." [23:39]

--Branden McRill on The Morning After


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