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
The-farm-report
Sponsored by
Wfm
This week on The Farm Report, host Erin Fairbanks is taking a closer look at farming and waste with guests Leah Retherford of Queens Farm and Josh Treuhoft of Salvage Supperclub. Leah gives Erin the background of Queens Farm as well as her role in New York City's largest remaining tract of undisturbed farmland. The farm encompasses a 47-acre parcel that is the longest continuously farmed site in New York State and includes historic farm buildings, a greenhouse complex, livestock, farm vehicles and implements, planting fields, an orchard and herb garden. Josh explains the concept of the Salvage Supperclub, which includes serving past-prime food to diners inside a scrubbed down dumpster. Erin talks to Leah and Josh about how consumers should really be thinking about food waste all the way down the chain and trying to get past the mere appearance of a bruised apple or a misshapen tomato and realize that this produce can still go on to be made into something delicious. Leah shares how she plans for a decrease in waste on the agricultural side of things and how Queens Farm decides to grow particular crops to also prevent waste. Tune in for a great episode that is sure to make you think about 'ugly' produce in a new light. This program was brought to you by Whole Foods Market.

"[I thought] what if we could create exciting, interesting food experiences for people using food that would go to waste commonly to show people that there's actually this world of food that's still edible and can still be great." [7:10]

--Josh Treuhoft on The Farm Report

"Something like turnips or radishes, we'll harvest them for a market day, and inevitably there are roots or leaves that aren't up to our standards of something that we are going to sell. But a lot of times those things are still completely edible." [18:10]

--Leah Retherford on The Farm Report


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Hosted By
Health
Sponsored by
373032_118841657019_442152286_n
How can you stay sustainable this holiday season? HRN's Jack Inslee spoke with Jennie Romer of plasticbaglaws.org for some environmentally friendly holiday advice. Thanks to our sponsor, Rolling Press.


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Hosted By
Inside_school_food
Sponsored by
Cain-logotype-hrn-150
Composting and recycling at school isn't just about eco-friendly waste diversion. It also provides students with a powerful lesson in sound environmental practice that they'll carry with them for the rest of their lives. The message is simple: what comes from the earth can be returned to enrich it, so it can provide for us again and again. How to get started? Today's guests, from San Francisco, CA and Northampton, MA, will tell you how: Start small. Champion your early adopters. Develop educational and marketing tools to enlist the support of the entire school community. Or use materials from other districts--there's lots out there already! Thanks to today's sponsor, Cain Vineyard & Winery.

"A big part of San Francisco's 'Zero Waste' initiative hopes to be achieved through education... we have a 63% landfill diversion rate in San Francisco schools." [6:00]

"We prefer starting with the kids and hope the adults catch on... We understand the power that kids have." [14:20]

-- Tamar Hurwitz on Inside School Food

"We did underestimate how difficult it would be to get all of the students to sort their food waste properly; it was difficult to get everyone on board." [27:30]

-- Anna Moore on Inside School Food


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