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
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AUDIO COMING SOON

This week on The Morning After, tune in to learn everything you ever wanted to know about everyone's favorite bivalve: the oyster! Hosts Sari Kamin and Jessie Kiefer kick off the show with the some crazy Food News talking about kitties working at Pizza Hut, rattlesnake bites, and contaminated chicken. After the break, the duo chats with oyster experts Ben Crispin from Maison Premiere, Adam Geringer-Dunn of Greenpoint Fish & Lobster, and Kevin Joseph from NY Oyster Week. Getting a brief bio of each esteemed guest, the group turns their attention to a lively discussion about sustainability, notably, the Billion Oyster Project. Bringing back The Morning After Quiz at the tail end of the show, Sari and Jessie put the experts to the test about the beloved oyster cracker. Listen in to learn all about oyster myths, proper shucking etiquette, drink pairings, and much more! This program was brought to you by The International Culinary Center.

"In general, east coast oysters have much higher salinity content, are much brinier, and west coast are known traditionally as being sweeter and creamier. A lot of that has to do with the water temperatures, currents, and tide changes and fluctuations." [19:29]

-- Adam Geringer-Dunn on The Morning After

"Oysters are essentially a marine grape." [21:45]

-- Kevin Joseph on The Morning After

"When you're talking about merroir... if you go state to state and drink tap water, you can see a giant difference in how tap water tastes - imagine the oceans, it's huge!" [24:30]

-- Ben Crispin on The Morning After


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This week on Eating Disorder Paul and Crazy Legs Conti welcome guest hosts Orla Clarke and St. John Frizell of Fort Defiance in Red Hook to reminisce on the season past. Starting off the show with some tasty drinks courtesy of St. John, we catch up with Crazy Legs Conti to discover what he's been up to in the last few weeks. Tune in for a fun show, complete with a definitive discussion about robots. This program was brought to you by Heritage Foods USA.

"I'd like to remind people that Red Hook is very easy to get to. We're at 365 Van Brunt Street, just go to Red Hook and ask around!" [33:07]

-- St. John Frizell on Eating Disorder


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This week on The Morning After, hosts Sari and Jessie welcome from Pearl & Ash restaurant, general manager Branden McRill and wine director Patrick Cappiello. Starting off the show with a 'Currant' Food Affair, the duo bring up hot topics that have made recent headlines, including thoughts on the ALS Ice Bucket Challenge. After the break, Branden and Patrick share how they came to team up and have a hand in creating Pearl & Ash. Set in a challenging location in New York City, Patrick mentions how the restaurant pioneered the area but also that the neighborhood adds to the charm of Pearl & Ash. The guys explain that Pearl & Ash prides itself in its staff as well as its social media presence, both of which help to make customers feel like family once they walk in the door. At the tail end of show, Sari and Jessie point out the guys' love of danger, also known as sabering champagne, which perfectly leads to the first ever The Morning After Quiz! This program was brought to you by Heritage Foods USA.

"The philosophy to me with the wine program was that I want people to be able to come to the restaurant no matter who they are, no matter what their wine experience is, what their budget is, no matter what their particular desire that evening is, to be able to have many bottles that are enticing to them. [21:47]

--Patrick Cappiello on The Morning After

"I also think that you can take the methodology of the wine list and extrapolate it across the entirety of the restaurant to say that it is about the approachability and access." [23:39]

--Branden McRill on The Morning After


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