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
Sharp-_-hot
Sponsored by
Rt11
Farm Fork Food with Chef Eric Skokan. On today’s episode of Sharp & Hot, Chef Eric Skokan talks the seasonality of food! Host Emily Peterson had the pleasure of eating at Chef Skokan’s restaurant Black Cat Bistro in Boulder, CO back in 2009. It was innovative, comfortable and beautiful. His new cookbook Farm, Fork, Food | A Year of Spectacular Recipes by Black Cat Farm brings his innovation into your home kitchen. This week’s recipe for you to try at home is Black Cat Bistro’s Carrot Cake! Snap and pic and post to instagram with the #sharpandhot hashtag. This program was brought to you by Route 11 Potato Chips.

"Peppers really love a lot of heat during the summertime but not too much! they are a little bit finicky." [18:00]

--Eric Skokan on Sharp & Hot


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Hosted By
Arts_seizures
Sponsored by
Robertas
This week on Arts & Seizures, a solo host, Mike Edison, welcomes Kimberly Wetherell and David Gutowski of DISH, a multi-course feast of readings and stories. Recently, Kimberly has opened a new concept speakeasy, or rather, a dessert speakeasy called Spirited. She goes on to explain that it's a dessert restaurant and craft cocktail bar all in one. Spirited features alcohol-infused desserts that are tipsy, buzzed, and downright drunk. Talking about the resurgence of high quality spirits, Kimberly talks inspiration and how they plan the seasonality of the menu at Spirited. After the break, David tells Mike all about the happenings with his music and literature blog, Largehearted Boy. Sparking a great conversation about music writing, Mike adds his thoughts on Pandora as well as his personal playlist of what to listen to while drinking a beer in the shower! Tune in for a great show! This program was brought to you by Roberta's Pizza.

"I can deconstruct a cocktail better than anyone I know." [13:00]

--Kimberly Wetherell on Arts & Seizures

"I'm sharing things that I love: books and music and popular culture." [18:23]

--David Gutowski on Arts & Seizures


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Hosted By
The-farm-report
Sponsored by
Bsc_logo
This week on The Farm Report, host Erin Fairbanks is talking scallops with Togue Brawn from Maine Dayboat Scallops. Having worked in and around Maine's fishing and seafood industry for over 20 years, she obtained a Master of Science in Marine Policy in 2002. Basically, Togue knows what she's talking about - the fishery, the management, and the product. Starting from the basics, Togue explains the differences between a scallop fresh out of the water versus what consumers find in the grocery store, as well as which parts of the scallop are typically used in the United States versus around the world. Togue goes on to give Erin a rundown on diving for scallops and the current market for the popular bivalve. After the break, the scallop seasonality is discussed, where Togue states that the Federal Fishery has year-round scallops, while fishermen abide by set seasons and weight limitations. Tune in for a great talk on the scallop! This program was brought to you by Brooklyn Slate.

"What really matters is how quickly they [scallops] come to market and how they are treated at market." [16:00]

"Right now about 80% of the value of Maine's fishing comes from lobster. We're largely dependent on the lobster resource, but that's not how it used to be." [25:40]

--Togue Brawn on The Farm Report


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