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 /// 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-2:3O/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
2:OO-2:3O /// Pizza Party
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
PUNCH Radio
Edible Alphabet
PAST PROGRAMS
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
Tasteofthepast
Sponsored by
Mksm
This week on A Taste of the Past: is candy food? Linda Pelaccio interviews Samira Kawash, author of Candy: A Century of Panic and Pleasure. Samira explains to us how difficult it was to make candy back in the 1800s, and how technological innovations allowed the candy industry to boom. Later, she and Linda discuss society's perception of candy, how many other foods and beverages are less healthy, yet candy can be an easy scapegoat. This program has been sponsored by Many Kitchens. Today's music provided by Takstar.

"The tradition in the 19th century was candy was a luxury, and it was for special occasions." [9:40]

"I think it's easy to look at candy and see it as really the scapegoat of our anxieties around the role of sugar in our diet and the dangers of eating foods that are far away from the farm." [17:25]

--Samira Kawash on A Taste of the Past


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Hosted By
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Sponsored by
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AUDIO COMING SOON

This week on The Morning After, tune in to learn everything you ever wanted to know about everyone's favorite bivalve: the oyster! Hosts Sari Kamin and Jessie Kiefer kick off the show with the some crazy Food News talking about kitties working at Pizza Hut, rattlesnake bites, and contaminated chicken. After the break, the duo chats with oyster experts Ben Crispin from Maison Premiere, Adam Geringer-Dunn of Greenpoint Fish & Lobster, and Kevin Joseph from NY Oyster Week. Getting a brief bio of each esteemed guest, the group turns their attention to a lively discussion about sustainability, notably, the Billion Oyster Project. Bringing back The Morning After Quiz at the tail end of the show, Sari and Jessie put the experts to the test about the beloved oyster cracker. Listen in to learn all about oyster myths, proper shucking etiquette, drink pairings, and much more! This program was brought to you by The International Culinary Center.

"In general, east coast oysters have much higher salinity content, are much brinier, and west coast are known traditionally as being sweeter and creamier. A lot of that has to do with the water temperatures, currents, and tide changes and fluctuations." [19:29]

-- Adam Geringer-Dunn on The Morning After

"Oysters are essentially a marine grape." [21:45]

-- Kevin Joseph on The Morning After

"When you're talking about merroir... if you go state to state and drink tap water, you can see a giant difference in how tap water tastes - imagine the oceans, it's huge!" [24:30]

-- Ben Crispin on The Morning After


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Hosted By
Punch
Sponsored by
Icc-logo
Welcome to PUNCH Radio! PUNCH radio is, first and foremost, about seeing people, a place or a time through the lens of drinking. The show expands upon PUNCH magazine's existing narratives taking the theme and subject of a story several steps further with an in-depth discussion between hosts and guest—whether it be the writer, an agave farmer, a band member, a distiller or a designer. On the inaugural episode, hosts Talia Baiocchi and Leslie Pariseau explore the wonderful world of Tiki drinks with three incredible guests. Hear from the legendary Tiki Adam, Beachbum Berry and Joe Desmond. Learn about the origins of Tiki drink culture and it's recent revival. This program was brought to you by The International Culinary Center.

"The beauty of Tiki is the diversity of how you can express yourself within this subculture." [05:00]

"The now is all social media, digital, etc. Tiki, to me, is an escape from that. The saddest thing I see at any given bar is the illuminated faces of people not interacting with each other. It breaks my heart to see a TV in a Tiki bar, it's antithetical to the whole Tiki movement." [17:00]

--Tiki Adam on PUNCH Radio

"When you're a home bartender you have all the time in the world to make a drink to its full potential." [42:00]

--Beachbum Berry on PUNCH Radio


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