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
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Sponsored by
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Published August 8th, 2014

Running time: 9 Minutes

With music festivals come thousands upon thousands of empty beer cans, bottles, used napkins and plates...the list (and trash) seems endless. But recent years have brought sustainability as front-row-center as the music.

By Talia Ralph


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Hosted By
Business
Renderers “recycle” whole animals to make new ingredients - except for one part. This piece was brought to you by Chef's Collaborative.

By Caitlin Pierce

Listen to the first episode in the series here.

Listen to the second episode in the series here.

Listen to the third episode in the series here.


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Hosted By
What-doesn_t-kill-you
Sponsored by
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Get ready to meet one of the hardest working people in institutional dining on a brand new episode of What Doesn't Kill You as Katy Keiffer is joined by Ken Toong, Executive Director of University of Massachusetts Amherst Auxiliary Enterprises (AE) for the past 15 years. AE is the umbrella for UMass Dining. It is the nation’s largest campus dining operation with over 17,000 students on various meal plans and 83 million in annual revenue. UMass Dining serves over 45,000 meals daily, including 15 world cuisines. This program was brought to you by Tabard Inn

"We want to be at the forefront of campus dining - that's important to us." [05:00]

"By the year 2020 20% of the food we purchase will be 'real' food." [18:00]

"The good thing about campus dining is we work closely together, we don't compete [with each other]" [27:00]

--Ken Toong on What Doesn't Kill You


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