S H O W  S C H E D U L E
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
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
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
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
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
My Welcome Table
How Great Cities Are Fed
Joshua David Stein Variety Hour...Half Hour
the business of The Business
The Whole Shebang
Edible Alphabet
Heritage Breeds
After the Jump
Taste Matters
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
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
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Heritage Radio Network was thrilled to cover the JUST FOOD CONFERENCE 2015, an annual 1-day opportunity for the general public, CSA members, community organizers, and farmers to come together for workshops, skill-building sessions, and plenaries. The conference provides attendees with opportunities to learn about regional farm and food issues, CSA trends, and cooking and food preservation techniques, as well as ways to mobilize communities in order to increase access to farm-fresh, locally grown food. In this recording you will hear an interview we got with the keynote speaker of the conference, Eric Holt-Gimenez.

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God’s Love We Deliver started in 1985, when Ganga Stone biked over a couple bags of groceries to a friend living with HIV/AIDS. When she realized that he needed more than raw ingredients, she founded God’s Love -- an organization that tailors nutritious, health-promoting meals for people living with serious illnesses. On today’s Eating Matters episode—the second installment of the “Prescribing Food” series—the organization’s Director of Policy and Planning Alissa Wassung joins assistant producer Talia Ralph, along with Sarah, a client of God’s Love. The conversation spans how their client base has grown and changed to what progressive policies are happening in New York state to make these kinds of services easier to access. “Food is love,” is one of GLWD’s central tenets, but it is also a powerful tool to make people’s lives easier and healthier as they face cancer, HIV/AIDS, and other serious illnesses. This program was brought to you by Cain Vineyard & Winery.

"Back in 2001 we actually expanded our mission to serve people living with all severe illnesses: cancer, MS, Alzheimer's, etc. The reason we did that is that we had learned so much about treating illness with nutrition with our work with the HIV/AIDS community that we had clients calling us up saying 'my friend has cancer, can you help them?' and of course we couldn't say anything but 'yes.'" [4:09]

"We believe that being sick and hungry is a crisis that demands urgent response... We never charge clients for their meals and we will never have a waiting list. " [5:26]

--Alissa Wassung on Eating Matters

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This week on The Farm Report, host Erin Fairbanks is adding to the series exploring the meat industry in collaboration with with Slow Food USA as they prepare for Slow Meat 2015, a symposium and fair taking place June 4-6 in Denver, Colorado. On the line with Jose Oliva of the Food Chain Workers Alliance, it is a coalition of worker-based organizations whose members plant, harvest, process, pack, transport, prepare, serve, and sell food, organizing to improve wages and working conditions for all workers along the food chain. The Alliance works together to build a more sustainable food system that respects workers’ rights, based on the principles of social, environmental and racial justice, in which everyone has access to healthy and affordable food. Jose discusses the Alliance's progress as well as the work that still remains to bridge the gap between restaurant workers and a livable wage, plus why they support the Slow Meat message. After the break, Kris De la Torre of EscapeMaker.com joins Erin in the studio talking about upcoming events involving interactions with farms and agro-tourism. Do you have plans this weekend? Tune in for some great ideas occurring throughout the summer! This program was brought to you by EscapeMaker.com.

"When we talk about the food system from an economic system perspective we are talking about the largest private sector employer in the United States with well over 20 million workers... it's about 50 percent of American that have worked or will work in a restaurant." [11:25]

"The way that pricing is structured right now it incentivizes large, corporate-owned factory farms and it penalizes smaller, medium sized farms." [16:28]

--Jose Oliva on The Farm Report

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