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
"First and foremost, I cook for a community and that community is rich and poor. I want to appeal to all of those people. I want everybody to have an excuse at least once a year to come to the restaurant. If I was to isolate it and decide to [source everything locally], it would probably be more expensive food."
--chef Hugh Acheson on The Food Seen
Tags:Michael Harlan Turkell, The Food Seen, Heritage Radio Network, Hugh Acheson, Athens Georgia, A New Turn in the South, Southern history, Southern cuisine, culinary history, locavore, convenience, Paula Dean, rice grits, Frogmore Stew, low country boil, sustainability, local cuisine, turnips,
"My [Sicilian] mother used to say, 'You want to eat sauce with us every Sunday? You better make it with us!'"
"Everybody is always fascinated by molecular gastronomy..people like to see [science] because it's something they normally wouldn't do in the kitchen."
--Salvatore Rizzo of De Gustibus Cooking School on The Food Seen
Tags:Salvatore Rizzo, speech pathology, De Gustibus, dinner theater, winemaking, De Gustibus Cooking School, food education, Sicilian cuisine, Circles, Italian Culinary Institute, regional Italian cuisine, James Beard Foundation,
"There's sweet cream butter and cultured butter. They require different types of handling. All the cream no matter what needs to come from really good milk."
"Usually when people make butter in the kitchen, it's by accident. They're usually trying to whip cream."
"Sadly the best indicator of quality in butter is probably price."
--Harold McGee on Cutting the Curd