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 /// 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-2:3O/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
THURSDAY
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
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
PUNCH Radio
Edible Alphabet
PAST PROGRAMS
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
In-the-drink-new
Sponsored by
Michters-logo
On this week's episode of In the Drink, lean more about organic wine and the current state of the Italian wine industry from two pioneers in the New York hospitality industry, Francine Stephens and Luca Pasquinelli. They are the team behind Franny's and Marco's, two Italian restaurants known for high quality ingredients, incredible cooking and beautiful wine lists. Francine and Luca chat with host Joe Campanale about everything from fraud in the wine world to the growing trend of biodynamic and organic wines and what it means for the industry. This program was brought to you by Michter's

"I think what we're seeing in New York is more and more imported wine. I have more wine trying to be sold to me on a weekly basis than ever before. There's so much fakery in our world - and the same goes for wine. There's a lot of confusion in the world of Italian wine and a lot of it is just not good." [10:00]

--Francine Stephens on In the Drink=

"The DOC should stop telling people what color the wine should be." [28:00]

--Luca Pasquinelli on In the Drink


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Hosted By
Jds-half-hour
Sponsored by
Icc-logo
Welcome to the Joshua David Stein Variety Hour... Half Hour with host Joshua David Stein! Join in as every Sunday night Joshua will talk about food in wild and weird ways while featuring a musical guest. In this brand-new show, listen in as Joshua David Stein talks eggs in his pilot episode. Recently eating at The Egg Shop on the Lower East Side in NYC, Joshua gives his review (along with a little egg-erotica) on the staple egg sandwich. To chime in on the topic, Michael Ruhlman, author of Egg: A Culinary Exploration of the World's Most Versatile Ingredient, joins the program and gives his take on the vital role of the egg in most every cuisine. Tune in for the premier episode! This program was brought to you by The International Culinary Center.

"The key is a soft roll or soft bread. I actually choose probably the worst bread for you: plain white sandwich bread." [10:40]

"[The egg sandwich] is all about not losing the flavor of the egg, so I think minimal ingredients, very thin, shatteringly thin bacon, a minimum of cheese, soft bread, and some good mayonnaise." [11:51]

--Michael Ruhlman on the Joshua David Stein Variety Hour... Half Hour


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Hosted By
Eat-your-words
Sponsored by
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African, Caribbean, and southern food are all known and loved as vibrant and flavor-packed cuisines. In Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. Hear from Bryant on this week's episode of Eat Your Words as host Briana Kurtz chats with Bryant about his own vegan journey, his approach to writing books and his inspirations in the kitchen. This program was brought to you by Edwards VA Ham.

"If you consider the different groups that have made up Louisiana - the French, Spanish, Africans, Native Americans [...] it truly is a hybrid cuisine that I inspire to create in my own cookbook writing." [06:00]

--Bryant Terry on Eat Your Words


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