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
Opinion
Sponsored by
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Founded in 2012, The Food Book Fair celebrates the intersection of food culture and food systems and a ton more. In 2015, the event took place April 10th through 12th at the Wythe Hotel in Brooklyn and Heritage Radio Network was there to catch the highlights. As cuisines cross space and time, listen as this panel explores the history, politics and economics of dishes that have migrated across borders and time from their native cuisines to new homes across the globe.

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Hosted By
Tasteofthepast
Sponsored by
Regional
"A cold chain is a supply chain that transports and stores temperature sensitive perishable goods. The most visible manifestation of the cold chain is the electric household refrigerator." - Jonathan Rees

The world was changed by the innovation of refrigeration. This week on A Taste of the Past, Linda Pelaccio is joined by Dr. Jonathan Rees. Dr. Rees is a professor of history at Colorado State University - Pueblo, and the author of Refrigeration Nation. Tune in to hear about the origins of the ice industry and ice boxes, and learn about 'the cold chain'. Find out how compression refrigeration developed during the Civil War era, and why the marketing of refrigerators in the 1940s relied on size. Learn why cold storage was a controversial political issue, and how refrigeration was essential to the development of the supermarket. How were frozen foods received upon their arrival? Find out on this week's edition of A Taste of the Past! This program has been sponsored by Regional Access. Music by Jack Inslee.

"Ice was something that all classes were interested in, whether or not all classes could afford it." [5:50]

"Producing food and having it spoil is just as harmful to the environment as refrigeration." [17:10]

-- Dr. Jonathan Rees on A Taste of the Past


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Hosted By
Tasteofthepast
Sponsored by
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From dal to samosas, paneer to vindaloo, dosa to naan, today's A Taste of the Past is delving into the history of the food in India. Host Linda Pelaccio welcomes guest Colleen Taylor Sen, a culinary historian and writer who has specialized in the cuisine of the Indian subcontinent, to the show to dissect this country's rich culinary traditions. The cuisine differs from north to south, yet what is it that makes Indian food recognizably Indian, and how did it get that way? To answer those questions, Colleen and her recently released book "Feasts and Fasts: History of Food in India" examine the diet of the Indian subcontinent for thousands of years, describing the country’s cuisine in the context of its religious, moral, social, and philosophical development. After the break, Colleen talks about India's beliefs in food as medicine as it pertains to Ayurveda plus much more. This program was brought to you by Underground Meats.

"One vegetable that's played a key role in Indian cuisine is the eggplant...in my research I kept coming across the eggplant, probably because of its ability to absorb flavors." [4:05]

"Very few Indians are vegans, so dairy products are always a part of people's diets." [14:10]

"Someone could write book after book on Indian sweets!" [26:20]

--Colleen Taylor Sen on A Taste of the Past


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