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 /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
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
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 /// 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
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
My Welcome Table
How Great Cities Are Fed
Joshua David Stein Variety Hour...Half Hour
the business of The Business
The Whole Shebang
Edible Alphabet
Heritage Breeds
After the Jump
Taste Matters
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
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
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Cradled in a spectacular bowl overlooking the Napa Valley from the crest of the Spring Mountain District, Cain Vineyard & Winery is dedicated to the creation of three Cabernet blends, each drawn from its own unique vineyard sources, each with its own distinctive signature. Host of The Farm Report, Erin Fairbanks shares her experience visiting the vineyard and shares winemaker Chris Howell's knowledge as he talks us through the rich process of going from grape to glass.

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Four generations of passion and experience have come together to create The Mondavi Family Winery and their wines. Starting in 1919, Michael Mondavi's grandfather, Cesare, was elected to find grapes and winemaking supplies for families to make wine legally during Prohibition. Thus, in Lodi, California, the Mondavi family began their foray into California winemaking. Cesare's son, Robert, joined the family wine business while in high school. In 1966, Robert and his eldest son, Michael, founded the Robert Mondavi Winery, establishing themselves as innovators in winemaking, and accomplishing their goal of bringing California wines the world recognition they deserved. Michael made wines for the first eight harvests at Robert Mondavi Winery and then later took the helm of Sales and Marketing. Known as global emissaries of California wine, Robert and Michael have dedicated their lives to creating a fine wine culture in America. Today, with son Rob Mondavi, Jr. at the winemaking helm, Michael and the family continue to craft a collection of world-class wines at the Michael Mondavi Family Estate. Wondering what it takes to run one of the most accomplished wine companies in the world? Learn everything about wine in today's program of Evolutionaries but were too afraid to ask! This program has been sponsored by Fairway Market.

"If you live in your vineyard, you can make great wines." [5:00]

"People in the wine business have respect for the soil. The philosophy in Napa Valley is - we would rather police ourselves, than the government police us. We're taking the proactive view to protect the environment and the wine industry for the future." [14:20]

"One of the beauties of the family and friends dining together is conversation. If people slow down, talk with each other, and have a wonderful meal, it can be helpful, and a great deal of fun." [17:53]

-- The Mondavi Family on Evolutionaries

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This week on What Doesn't Kill You host Katy Keiffer interviews Adam Eskin about the work he is doing at Dig Inn seasonal markets. Adam tells us about his transition from the business world to the food world, and why they are fairly similar. Katy and Adam then discuss Dig Inn's work with smaller scale producers and and how Dig Inn tries to do everything they can to help their efforts. This program was brought to you by Cain Vineyard and Winery.

"We come to the table with a partnership approach, what can you do for us what can we do for you?" [13:00]

-- Adam Eskin on What Doesn't Kill You

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