S H O W  S C H E D U L E
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
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
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
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
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
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
My Welcome Table
Edible Alphabet
No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
Metropolitan Ave
Summer of Food
HRN on Sandy
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
Hosted By
Sponsored by
The Carnivore's Manifesto by Patrick Martins & Mike Edison. The book features fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves. We have evolved as meat eaters, proclaims Patrick Martins, and it's futile to deny it. But, given the destructive forces of the fast-food industry and factory farming, we need to make smart, informed choices about the food we eat and where it comes from. In 50 short chapters, Martins cuts through organize zealotry and the misleading jargon of food labeling to outline realistic steps everyone can take to be part of the sustainable-food movement. Tune in to get some insight into Patrick's thinking and the writing process that went into creating this book. This program was sponsored by Bonnie Plants.

"Slow is how you should eat - but it's not how you change the world. I've always had that NYC/immediate results attitude." [1:00]

"Unhealthy food should never ben eaten and people should be told that - then the slow turning of the wheel will happen naturally." [15:00]

--Patrick Martins on Eat Your Words

"We can't always buy everything based on price point and convenient - ti's how we got into this mess in the first place." [24:00]

"Playing God doesn't work - you end up with Marlon Brando walking around an island in a shower curtain. Happens every time." [27:00]

--Mike Edison on Eat Your Words

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Hosted By
Sponsored by
Dave survives a cement-dust ridden bike ride through Bushwick yet again to host a hilarious and information-packed episode of Cooking Issues. Find out which one food item Dave & Nastassia agree on, what his thoughts are on nutrition, health and diets & his thoughts on slow cooking vegetables. From Steve Miller to fake caramel - take a ride through many thoughts and topics this week with Dave and the gang. This program was brought to you by Edwards VA Ham.

"I don't believe in any health claims to be honest." [15:00]

--Dave Arnold on Cooking Issues

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Hosted By
Sponsored by
Daisy Freund is the senior manager of the ASPCA’s Farm Animal Welfare campaign. In her role, Daisy works to raise public awareness about factory farming practices and improve the lives of farm animals in the U.S. through consumer education, legislative advocacy and farmer outreach. She is especially focused on driving increased transparency in the food system to allow consumers to make choices based on facts, and elevating farmers’ voices as advocates for more humane methods of farming. Daisy joined the ASPCA in 2012, bringing to the job a diversity of experience in food systems and communications, including farming, restaurant management, public relations and journalism. On today's episode of What Doesn't Kill You, Daisy, Katy Keiffer, and Sari Kamin discuss the poultry business. Tune in for more on the lack of genetic diversity in the factory-farmed chicken world, and why consumers are willing to pay a premium for quality in light of recent food-borne illness scandals. Why does poultry production rely so heavily on antibiotics? Later, learn more about animal stress, welfare protection on farms, and why so many companies are slowly turning to slow-growing birds. Thanks to our sponsor, Route 11 Potato Chips.

"The way these birds are treated is cruel, and it's at the expense of the chickens and people." [3:00]

"The genetic stock is available- we just have to convince this industry that people care about these issues... People are eager to spend a little more in order to get a little more value." [6:35]

-- Daisy Freund on What Doesn't Kill You

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