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
It's More Than Food
Summer of Food
HRN on Sandy
Everything's On the Table
U Look Hungry
Burning Down the House
"If you're into wine, and you're in the wine business, there's nothing like being involved in a hands-on way in the winemaking process."
"I think there's a lot less snobbery around wine [right now]. People are becoming less intimidated. The face of the sommelier has changed. No longer do we have silver cups around our neck wearing suits. We're young, approachable and fresh. "
--Laura Maniec, Master Sommelier and owner of Corkbuzz Wine Studio on U Look Hungry
Tags:Laura Maniec, sommelier, Corkbuzz Wine Studio, Master Sommelier, Court of Master Sommeliers, women in wine, California Wine, champagne, seasonality, spring peas, ramps, Austrian wine, Rose, Cote de Provence, Lucali, Cantonese food,
"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