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
Greenhorn-radio
Sponsored by
Emaillogo1
This week's featured farmer is Ginger Edwards. Ginger Edwards is an organic farmer and owner of R-evolution Gardens. She began in 2008 as a market gardener on a 1/2 acre of heavy wet clay and tree stumps and since has grown her farm to serve a 65 member CSA, a weekly farmers market and many coastal wholesale accounts from a lush 2 acres of diverse organic vegetables. Farmer Ginger, in addition to being a full time food producer, is a passionate educator of young farmers and a founding board member of the Nehalem Valley Farm Trust, a nonprofit that expands the vision and practice of sustainable agriculture throughout the north coast of Oregon. This program was brought to you by Heritage Foods USA.

"If you don't have access to investment capital you're reliant on banks, and credit cards, etc." [07:00]

"Not everybody can be a farmer, but everybody can be supportive and be a part of the food styem thats supporting farmers. Thats what we need more of anyways." [17:00]

--Ginger Edwards on Greenhorns Radio


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Hosted By
Eating
Sponsored by
Robertas
Sex, food trends, burlesque, performance art -- how else would the Eating Disorder team end the year? Paul Gerrard and Crazy Legs Conti are joined by Julie Atlas Muz, one of the most acclaimed and prolific conceptual performers and choreographers in New York, sucker punches the boundaries between performance art, dance and burlesque with dark, twisted, come-hither performances that have secured her place in the underworld of nightlife as well as the bastion of the art world. On any given night in New York City, you can see Julie Atlas Muz peeling off the outlandish costumes she dons, covered in fake blood in the basement of a gay bar or co-hosting America’s Favorite Burlesque Gameshow This or That! on public access--in essence, expressing her bawdy, irreverent and unexpected sense of humor.

"I'm done with cupcakes. The next food phase should be cookies." [07:00]

--Julie Atlas Muz on Eating Disorder


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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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