2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Eating Disorder
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Cutting the Curd
3:OO-3:45 /// We Dig Plants
4:OO-4:45 /// No Chefs Allowed
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
11:OO-11:3O /// Wild Game Domain
12:OO-12:45 /// Cooking Issues
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)
6:3O-7:OO /// Let's Get Real
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO-1:25 /// Evolutionaries
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
6:3O-7:3O /// Nothing Urgent
11:OO - 11:3O /// After the Jump
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
7:3O-9:OO /// GUNWASH
9:3O-10:3O /// Full Service Radio
My Welcome Table
Summer of Food
HRN on Sandy
Everything's On the Table
U Look Hungry
Burning Down the House
"From my experience of making documentary films, I had a lot of frustration around the time it takes for anything to get seen. You can spend two years making a film, then another year or two promoting it and getting it out there."
"When you're on the internet you have to be putting out content constantly for people to keep revisiting your site."
--Daniel Klein of The Perennial Plate on Let's Eat In
Tags:Perennial Plate, Minnesota, sustainable eating, video series, backyard chickens, backyard farming, internet video, TV pilots, internet TV, seasonality, foraging, morels, vegetarians, meat processing, slaughtering, community gardens, food media, travel,
"I'm feeling more and more drawn as an eater to emotional responses. The visual side of food is extraordinarily important, but that doesn't stop me from being totally blown away from a fantastic dish of pasta cooked by somebody's grandmother."
"Real soul food does affect you in all of your parts."
--Carla Capalbo on Taste Matters
Tags:global gastronomic gypsy, food trends, cross cultural food, New Nordic Cuisine, sustainability, Stockholm, farm to table, seasonality, locavore, Fäviken, seasonal menus, rebel bistros, David Kinch, Blaine Wetzel, Wynton Marsalis, Carla Capalbo,
"If you're into wine, and you're in the wine business, there's nothing like being involved in a hands-on way in the winemaking process."
"I think there's a lot less snobbery around wine [right now]. People are becoming less intimidated. The face of the sommelier has changed. No longer do we have silver cups around our neck wearing suits. We're young, approachable and fresh. "
--Laura Maniec, Master Sommelier and owner of Corkbuzz Wine Studio on U Look Hungry