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
What-doesn_t-kill-you
Sponsored by
Cain-logotype-hrn-150
We're losing our sturgeon supply and black market caviar is becoming a real thing. Tune in to a brand new episode of What Doesn't Kill You as Katy Keiffer is chatting caviar with Michelle Nijhuis. Michelle writes about science and the environment for National Geographic and other publications. She is also a contributing writer for Smithsonian and a longtime contributing editor of High Country News, a magazine known for its in-depth coverage of environmental issues in the American West. Her most recent piece is called Caviar’s Last Stand, published simultaneously with FERN and Medium, about the loss of a species in the service of gluttony.. for money and for food. This program was brought to you by Cain Vineyard & Winery.

"[Caviar is] small, it can be smuggled - it's really in some ways the ideal black market item." [05:00]

"Caviar rose in popularity before it came rare. I think it was the allure of a foreign delicacy in Europe that came with that stature. Now that it's gotten rare, that's only added to its cache." [24:00]

--Michelle Nijhuis on What Doesn't Kill You


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Hosted By
Food-talk-with-michael-colameco
Sponsored by
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Food Talk with Mike Colameco is brought to you by the following generous underwriters:



This week on Food Talk, Mike interviews Maya Kaimal of Maya Kaimal Fine Indian Foods, who comes in to talk about the key to making her sauces, and Mike praises her for the recipes she suggests. Later, Chef Richard Kuo and Sommelier Patrick Cappiello of Pearl & Ash join us in the studio to discuss how they make incredible food with a less than spacious kitchen. After the break, Mike speaks with Russell Hearn, winemaker at Lieb Cellars in Long Island, about the different soils in the North Fork region and how they affect his winemaking. This program has been sponsored by Cento, King Arthur, Colavita, and Wines Of Portugal. Today's music provided by Obey City.

"We just wanted to create something that is tasty, that is accessible, and that is approachable and affordable for a wide range of audiences." [24:30]

--Richard Kuo on Food Talk with Mike Colameco

"We're trying to create an elevated experience but at an excellent value." [42:00]

--Patrick Cappiello on Food Talk with Mike Colameco


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Hosted By
Tasteofthepast
Sponsored by
Cain-logotype-hrn-150
When Sex in the City went to Magnolia Bakery it wasn't long before cupcakes became all the rage not just in New York City but across the United States. But look out, a new pastry has been quietly but quickly stealing the scene: the French macaron. But is it here to stay or just another food fad? Linda Pelaccio sits down with pastry chefs Kathryn Gordon and Anne McBride who have just written a new book, Les Petits Macarons to discuss the delicious pastry's history, benefits (no fat and gluten free!), and staying power in the dessert food world. Tune in for a how-to guide making your own macarons or where you can take a macaron making class. This episode is sponsored by Cain Vineyard and Winery.


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