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 /// 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
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
How Great Cities Are Fed
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
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
Search Results
Hosted By
Snacky-tunes
Sponsored by
Wfm
This week on Snacky Tunes, Greg and Darin kick off the new radio season welcoming Chef Brendon Doyle, Jessie Vukoson, and musical guest Daniel King to the show. Starting off, the guys talk to Brendon and Jessie about the start of their co-owned, Guerrilla Condiment Company. Greg and Darin also ask about their humble beginnings, how they came to be in the hot sauce business, and what their plans are for the Guerrilla future. In the second half of the show, Daniel King joins in on the fun sharing his first experiences at open mic nights and how he's been able to build a community from these experiences. Playing songs live from his newest release, Lucky Enough, as well as a throwback, tune in for a classic Snacky Tunes episode! This program has been brought to you by Whole Foods Market.

"The idea behind Guerrilla was to create a company that was in our control; something that we build and we are responsible and in charge of the growth." [21:50]

--Brendon Doyle on Snacky Tunes

"I love playing The Drink, it's my favorite place to play. I feel like it's an extension of living room." [48:19]

--Daniel King on Snacky Tunes


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Hosted By
Eating
Sponsored by
Emaillogo1
This week on Eating Disorder, the guys welcome the "edibles" expert, Chef Payton Curry, to the program. Seeking to train people to properly medicate using marijuana in their everyday food and cooking, Payton makes points on why this practice should be more widely recognized and why the opinion of marijuana should change for the better. Though the majority of the legislation throughout the country prohibits a restaurant like Payton's Brat Haus in Scottsdale, AZ to sell infused food, the chef has led many cooking classes centered around the green ingredient. With a goal to help rather than get the masses high, he also instructs on how to use the marijuana plant to soothe pain and irritation in a lotion form, for example. Tune in for a rousing discussion and learn a little more about alternative uses for marijuana. This program was sponsored by Heritage Foods USA.

"It's not about making chocolate brownies, and the world's strongest cookies. It's about helping people and making things that are good for them." [13:02]"

"It's about providing alternatives to big, corporate medicine." [13:46]

"You can make a great flour out of hemp, since 90% of America now has gluten-intolerance." [32:08]

-- Payton Curry on Eating Disorder


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Hosted By
Chef_s-story
This week's featured guest on Chef's Story Katy Sparks, Executive Chef at Tavern on the Green. Dorothy Cann Hamilton is in Central Park this week as she chats with Katy, who's background includes cooking at NYC institutions like The Quilted Giraffe and Mesa Grill. Find out what it's like cooking at a restaurant that seats 700(!!) and comes with a storied reputation that rivals any other dining establishment in the country. From an early appreciation of food to her climb up kitchen ladders - find out how this Middlebury born culinary talent rose to the top in a candid and insightful look at her career. This program was brought to you by Whole Foods Market

"I was actually a hostess at a bar and little by little I just kept gravitating towards the kitchen because of memories of being in my mom's kitchen - the center of the house." [05:00]

"I learned that you don't have to be a food service to run a restaurant." [17:00]

"The first decision you make is important - but not fatal by any means." [22:00]

"My cooking is very personal. I'm not trying to cater to people's needs." [33:00]

--Katy Sparks on Chef's Story


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