1:OO-1:3O /// What Doesn't Kill You
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
2:OO-2:3O /// Cutting the Curd
3:OO-3:45 /// We Dig Plants
5:OO-5:3O /// How to Behave
6:OO-6:45 /// No Chefs Allowed
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
7:3O-8:15 /// Metropolitan Ave
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO-1:25 /// Evolutionaries
3:OO-3:3O /// The Speakeasy
5:OO-5:3O /// the business of The Business
6:3O-7:3O /// Nothing Urgent
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
It's More Than Food
U Look Hungry
Feeding the Future
Straight From the Source
Meet Your Maker
Flash Talks Cash
Burning Down the House
Tags:Michael Harlan Turkell, Roberta's, Heritage Radio Network, Sarah Jenkins, Alex Raij, Txikito, Basque cuisine, Sara Jenkins, Porchetta, Sarah grew up in Italy, El Quinto Pino, Alex grew up in the midwest, botanicals, home made soda pop, explosion of Italian food in New York, Northern Italian food became popular in the 80's, people have rediscovered the south lately, Italo-American food, locally sourced ingredients, orecchiette, Basque cuisine has no extra ingredients or embellishments, traditional Spanish cuisine, social traditions, tapas tradition, Casa Vasca, food from the home to the heart, recreating regionalism,
Tags:Olives & Oranges, Mediterranean cuisine, many people from Beirut moved to Rome, refugees end up cooking the food of their home, expression of love, restaurant design, sweet corn is not an Italian ingredient, it's inherently Mediterranean to use locally sourced ingredients in season, Sara couldn't survive without extra virgin olive oil, manipulating ingredients, American cheese plate, authenticity, details to cuisine, terroir, cookbooks for exotic cuisine, weird substitutions, access to ingredients, white truffles don't travel all that well, local salted ham, food memories, experience as influence, there is no authenticity of experience because everybody's experience is authentic, chef collaborations, pasta tasting menu, Porsena,
"Looking at pop culture allows us to get a pulse of what people are collectively thinking."
"This element of coolness [surrounding food] can be used as a factor of distinction. So what happens to the people who are not cool enough to have access?"
"I think what's happening here [in the United States] is that people are realizing that there's potential to create a sense of community around food and a sense of local identity."
--Fabio Parasecoli, Associate Professor and Coordinator of Food Studies at The New School on Taste Matters
Tags:Fabio Parasecoli, Associate Professor at New School, Food Studies, food and pop culture, advertising, graphic design, menu design, food media, late night talk shows, celebrity chefs, buzz words, authentic, local, sustainable, obesity epidemic, collective health, sustainability, farmland, food systems, globalization, identity, food justice,
Tags:agricultural history, global food trends, food traditions, American food identity, locavore, Charleston, culinary traditions, regionalization, geography, nature of origins, authenticity, politics, immigrant culture, artisanal food, local production, farm to fork restaurants, industrial mass crop production, corn producers, food representation,
"We [Americans] have been told for 50 years that it should be fast, easy, abundant and cheap. That does not equal going home and making soup out of fresh vegetables."
"Corporations need to be part of the solution. If you look at who knows how to make people want things, it's probably not the good food movement - it's probably Kraft."
"I don't think going to McDonald's is really a good deal. Contrary to popular belief, McDonald's targets middle class people. My husband and I cooked three meals a day and kept our grocery bills and our meals ended up costing $2.37 per meal."
--journalist and author Jane Black on Taste Matters