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
Tasteofthepast
Sponsored by
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What spirit were the Three Musketeers drinking back in the 17th century? Armagnac! On this episode of A Taste of the Past, Linda Pelaccio is joined in the studio by David Lincoln Ross, a food writer and armagnac expert. Learn about the ancient roots of the spirit in Egypt, and the differences between cognac and armagnac. Learn about the regional grapes used to make traditional armagnacs, and the importance of oak from the Mon Lunzon forest in the aging process. How does one choose a bottle of armagnac? Learn about the different characteristics of armagnac that can be used to determine what quality spirit to buy. How does armagnac pair with food? Learn about the culinary landscape of Gascony, France, and how armagnac plays a significant role in its food culture. This program has been brought to you by Cain Vineyard & Winery.

"Cognac, in the most simple terms, is distilled twice. It yields a more refined spirit with a higher level of alcohol when it comes out of the still. It's called double distillation. Armagnac has a simpler or continuous distillation process so the spirit that comes out after the distillation process is at a lower proof, but because it has only been distilled once, it has a more fragrant and flavorful result." [6:40]

-- David Lincoln Ross on A Taste of the Past


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Hosted By
Pleasure
Sponsored by
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Those who can afford it will likely be drinking champagne and eating luxurious foods such as caviar, lobster, and truffle (No doubt followed by weight loss resolutions made the next day) but around the globe, every culture has their own food traditions that are eaten on the eve of the New Year.

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Hosted By
Word_of_mouth
Sponsored by
Wfm
On this week’s WORD OF MOUTH, Leiti is joined by hospitality expert Alan Philips, who’s just left his post as Chief Marketing Officer of Morgans Hotels. In the past, he’s run his own consulting firm and worked with the likes of Myriad Group (TriBeCa Grille, Nobu) and Strategic Group (Tao and Lavo). Alan shares a preview of how to manifest your magic; his book The Rules of Magic comes out in 2016. Also, we’ll talk pop-ups, hardware vs. software, marketing in today’s crowded market, and what millennials want. At the top of the show, we talk this season’s strawberries at the Greenmarket with JJ Johnson, Chef de Cuisine at Cecil in Harlem and an Eater “Young Gun” and Forbes 30 Under 30. To #WINEdown, Leiti chats with Piora’s Kyle Ridington about Season 3 of “Champagne Made Me Do It,” a content series (Instagram: @champagnemademedoit) which will have you rethink the beloved bubbly. This program was brought to you by Whole Foods Market.

At the top of the show, ogle at spring vegetables at the Greenmarket with JJ Johnson, the Chef de Cuisine at Cecil in Harlem who was awarded an Eater “Young Gun,” given a coveted spot on the Forbes “30 Under 30” this year, and named a James Beard Rising Star. And to #WineDown, Leiti chats with Piora’s Kyle Ridington about season 3 of “Champagne Made Me Do it” and about what sets champagne apart from other sparkling wines.

On scaling businesses – 20:00 I don’t know if cool is scalable. It’s very difficult to take something that’s really meaningful and really honest and make it really big, because inherently some of that is lost…The culture needs to grow faster than the business.

On finding magic – 38:15 My purpose in life is to find and figure out what other people’s magic is and manifest that. Magic is something that is intangible but it’s something that people are willing to pay more for to have a connection with.

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