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 /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
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 /// Taste Talks
3:OO-3:4O /// Japan Eats
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 /// Ask a Clean Person
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// A Few Things with Claire and Erica
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
THURSDAY
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
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
Joshua David Stein Variety Hour...Half Hour
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
After the Jump
Taste Matters
Native
The Morning After
Eating Matters
Pizza Party
The Mr. Cutlets Show
Manhattan Cocktail Classic Coverage 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
Eating-matters
Sponsored by
Cain-logotype-hrn-150
This week on Eating Matters, host Kim Kessler is talking with Gus Schumacher, Vice President and Founding Board Chair of Wholesome Wave. Wholesome Wave is a national nonprofit that is helping to reshape the American food system by putting entrepreneurial, innovative thinking to work. The organization partners with farmers and farmers markets, community leaders, healthcare providers, like-minded nonprofits and government entities to implement programs that increase affordable access to healthy, locally grown fruit and vegetables for consumers in underserved communities. Gus discusses how the organization began, their mission, highlights from their work, as well as the change they hope to see come about concerning hunger and agricultural issues in the future. This program was brought to you by Cain Vineyard & Winery.

"I think with the data that we've seen so far doctors are very enthused about the program [Fruit and Vegetable Prescription Program]. They now have something to say to a family, not just to hand them medicine to help reduce diabetes but they have a fruit and vegetable prescription for the family as a unit." [25:00]

"With 10 to 13 million Americans now insured through the Healthcare Act, that hospitals are now turning to wellness and prevention." [29:00]

--Gus Schumacher on Eating Matters


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Hosted By
Greenhorn-radio
Sponsored by
Emaillogo1
This week's featured farmers are Marada Cook and Leah Cook, Owners of Crown O’ Maine Organic Cooperative. This cooperative provides distribution services to farms in Maine, delivering local and organic food to food stores, institutions, restaurants, and buyers clubs. Their innovative distribution model has helped realize their goal of improving access to locally grown products in Maine. Leah and Marada also both own Northern Girl and Fiddlers Green Farm. This program was brought to you by Heritage Foods USA.


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Hosted By
The-farm-report
Sponsored by
Bpf001675_appad_heritageradionetwork_logoonly_300x250ppi_300dpi_032315
This week on a bonus episode of The Farm Report, host Erin Fairbanks is continuing her series exploring the meat industry in collaboration with with Slow Food USA as they prepare for Slow Meat 2015, a symposium and fair taking place June 4-6 in Denver, Colorado. Slow Meat brings together producers, butchers, thought leaders and eaters of every ethos to address the conundrum of industrial animal husbandry and to celebrate the alternatives. Guests Sophie Grand and Samantha Garwin of Fleisher's Pasture-Raised Meat share how they became involved in the meat industry and that they pride themselves in educating customers on the quality and standards of their products. Fleisher’s is an old-fashioned butcher shop that carries only pastured meats from animals raised on small, local, sustainable farms. Sophie and Samantha explain that their animals have never been given antibiotics or hormones and have a strictly vegetarian diet as well as the details behind particular labels such as the certified organic products. Tune in as the guests answer the hard hitting questions and chat about the upcoming Slow Meat 2015 symposium and fair. This program was brought to you by Bonnie Plants.

"We are an education driven company... so having access to great meat and being able to practice what we preach is really wonderful." [5:55]

--Sophie Garwin on The Farm Report

"The sourcing is absolutely crucial to what we do and its not just the sourcing it's bringing some transparency to our customers so they know exactly where it's (meat) coming from." [8:52]

--Sam Grant on The Farm Report


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