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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 /// Tech Bites
2:OO-2:3O /// 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-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:45 /// Cereal
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
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
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Evolutionaries
My Welcome Table
How Great Cities Are Fed
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
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PAST PROGRAMS
Manhattan Cocktail Classic Coverage Pizza Party
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
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Hosted By
News

Food Talk with Mike Colameco is brought to you by the following generous underwriters:



This week on Food Talk with Michael Colameco, host Mike Colameco welcomes Walker Stern and Joe Ogrodnek to the show. Head chefs and co-owners of two Brooklyn restaurants, Battersby and Dover, they developed a friendship while honing their culinary skills as students at the Culinary Institute of America. After graduating, both worked at Alain Ducasse at the Essex House and individually went on to have distinguished careers at a some of New York City’s best restaurants. Since opening its doors in 2011, Battersby has prized itself on sophisticated, yet thoughtful dishes, expert technique, and a unique and welcoming environment. Joe and Walker opened their second restaurant, Dover, in November of 2013 and give Mike the inside scoop on their experiences opening restaurants. Andrew Friedman, founder and chief contributor to the website Toqueland.com, shares with Mike that he has made a career of chronicling the life and work of some of the best chefs. He goes on to share that he enjoys writing about parts of the culinary industry that are off the beaten path and that most people aren't aware of and is actually in the process of writing his newest book about the evolution of great American chefs.

"I think if you do a good job and people are impressed, they tell more people. Definitely in New York I think people want to discover something." [15:00]

--Walker Stern on Food Talk

"It occurred to me that I have a lot of access, insight into a world that people are interested in what guys like you do that maybe they don't have and would be interested in." [41:30]

--Andrew Friedman on Food Talk

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Hosted By
Food-talk-with-michael-colameco

Food Talk with Mike Colameco is brought to you by the following generous underwriters:



This week on Food Talk with Michael Colameco, host Mike Colameco welcomes Walker Stern and Joe Ogrodnek to the show. Head chefs and co-owners of two Brooklyn restaurants, Battersby and Dover, they developed a friendship while honing their culinary skills as students at the Culinary Institute of America. After graduating, both worked at Alain Ducasse at the Essex House and individually went on to have distinguished careers at a some of New York City’s best restaurants. Since opening its doors in 2011, Battersby has prized itself on sophisticated, yet thoughtful dishes, expert technique, and a unique and welcoming environment. Joe and Walker opened their second restaurant, Dover, in November of 2013 and give Mike the inside scoop on their experiences opening restaurants. Andrew Friedman, founder and chief contributor to the website Toqueland.com, shares with Mike that he has made a career of chronicling the life and work of some of the best chefs. He goes on to share that he enjoys writing about parts of the culinary industry that are off the beaten path and that most people aren't aware of and is actually in the process of writing his newest book about the evolution of great American chefs.

"I think if you do a good job and people are impressed, they tell more people. Definitely in New York I think people want to discover something." [15:00]

--Walker Stern on Food Talk

"It occurred to me that I have a lot of access, insight into a world that people are interested in what guys like you do that maybe they don't have and would be interested in." [41:30]

--Andrew Friedman on Food Talk


To comment on this episode click here. There are currently Comments

Hosted By
Inside_school_food
Sponsored by
Bonnie
Salad bars aren't rocket science, but getting them right calls for careful, common-sense assembly with the right ingredients. If you've listened to Salad Bars Part 1 (and we suggest that you do), maybe you're wondering if you can get salad bars to work in your district--or work better. Let's Move Salad Bars to Schools can help. Need equipment donation? Technical assistance? A community of practice? You've come to the right place. This program was brought to you by Bonnie Plants.

"78% of the districts that we surveyed reported increased purchases of fruits and vegetables after implementing a salad bar. The goal here is to provide more access to fruits and vegetables to kids." [07:00]

--Mara Fleishman on Inside School Food

"With good education and signage - you do not have excess waste at salad bars." [20:00]

--Ann Cooper on Inside School Food


To comment on this episode click here. There are currently Comments

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