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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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Water and labor are two extremely important topics currently being discussed in the United States, and no state is discussing these issues more than California. Writer and reporter Lauren Markham discusses, with host Katy Keiffer, how the drought in California is effecting migrant workers. Her recent article for the Food & Environmental Reporting Network (FERN) and Pacific Standard focused on the intersection of the recent migration influx and the California drought. How do workers cope with the extreme conditions? How will producers keep these workers safe? How will we as a country protect and support immigrants who flee political violence in their homelands to have a chance at living a better life here? All this and more today on What Doesn't Kill You . This program was brought to you by Cain Vineyard and Winery.

"Some of the workers convince themselves not to take a break, because thats 15 minutes of not crops or 15 minutes of less money for you family...the job encourages overwork." [8:00]

"The more we see and publicize the struggle of migrant workers, the more the numbers will do the work that gives hope to me." [38:00]

"Migrant workers are literally feeding our country." [39:00]

Lauren Markham on What Doesn't Kill You

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How do we make sure animals are being farmed safely and who has the main oversight in these areas? You might try asking Dr. Flora-Josephine Hagen Liste, the District Veterinary Officer of Western Iceland in the Icelandic Food and Veterinary Authority. Host Katy Kieffer interviews Dr. Flora-Josephine about her work in Iceland overseeing farm conditions, and maintaining animal safety. How do the US and the EU differ in animal food production, and what can the USDA learn from Iceland's practices? All this week on What Doesn't Kill You. This program was brought to you by Cain Vineyard and Winery.

"I may have my own personal views...the only thing I am allowed to demand is what's in the regulations and the laws...it is a challenge to see things that you disagree with and not be able to change them." [14:00]

"This outside inspection of the inspectors helps us do the right thing, and that is something I don't think the USDA has." [18:00]

-- Dr. Flora-Josephine on What Doesn't Kill You

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This week on What Doesn't Kill You, Katy Keiffer is joined by Matt Wadiak, co-founder and COO of Blue Apron, a subscription service that delivers ingredients, recipes, instructions and ready-to-cook meals to your home. Matthew Wadiak has been pursuing his passion for food for over 20 years. He began his career by cooking for chefs Charlie Trotter and Paul Bertolli and later spent several years sourcing and importing rare ingredients, such as white truffles, for chefs and food companies around the world. In 2004, Matthew founded Cooks’ Venture, a catering and events company. As Executive Chef, he and his team hosted and cooked for culinary events for a wide array of clientele including Presidents Bill Clinton and George W. Bush. Matthew’s ideals of cooking have always been based on sustainability, local ingredients, and simple yet expertly prepared cuisine. Matthew is a graduate of The Culinary institute of America in Hyde Park, NY and believes that the best food is made at home. This program was brought to you by Cain Vineyard & Winery.

"With the advent of the internet, everything changes." [08:00]

"Our mission is to make great home cooking accessible to everyone." [24:00]

"We're creating a marketing outlet for companies to sell their produce to and distribute to the country - for the first time." [26:00]

--Matt Wadiak on What Doesn't Kill You

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