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-2:45/// 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
How Great Cities Are Fed
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
Chef_s-story
Sponsored by
Wfm
Tune in to this week's episode of Chef's Story as Dorothy Cann Hamilton chats with Sean Brock again, this time to celebrate the release of his book, Heritage. Sean is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes in Heritage include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes. This program was brought to you by Whole Foods Market.

"The cuisine of the south is dictated by the terroir and geography. The south is insanely diverse." [04:00]

"The history of Charleston cooking is amazing. if you look back you can see cuisine dating back to the 17th century. when you have that information to access - it's amazing." [12:00]

--Sean Brock on Chef's Story


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Hosted By
Cutting-the-curd
Sponsored by
Wmmbshow
This week on Cutting the Curd, host Greg Blais is wrapping up the series on cheese and art discussion cheese in the visual medium, whether that be in photography or painting. Welcoming guest co-host Cara Warren, Cheese Manager and Buyer at Greene Grape Provisions, to the show as well as Mike Geno and Carol Bobolts. Mike Geno is a fine artist from Philadelphia who specializes in realistic paintings of objects such as cheese, bread, bacon, and other types of food. Carol Bobolts leads the Red Herring Design team to bring a love of food (especially cheese!) to culture and has created award-winning designs for a wide range of clients. Talking to Greg and Cara Warren about how they style cheese in their work, as it turns out both have run into the problem that once you cut into cheese, the cheese is a ticking time bomb in appearance. The group goes on to discuss certain magical mistakes made in the cheese world and how what seems like a mishap can often turn into a great tasting cheese, a beautiful looking cheese, or even an amazing shot of cheese. At the tail end of the show, Greg asks the guests how they translate the taste, smell, and texture of cheese through their particular visual medium. Tune in for a great wrap of the cheese and art series on Cutting the Curd. This program was brought to you by The Wisconsin Milk Marketing Board.

"Billy Blue" painted by Mike Geno

"There's absolutely an art to cheese making." [20:51]

--Carol Bobolt on Cutting the Curd

"We're actually giving access to cheese through aesthetics." [25:35]

--Mike Geno on Cutting the Curd

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