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
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
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How Great Cities Are Fed
Gastropod
the business of The Business
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Edible Alphabet
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PAST PROGRAMS
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
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Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
Hosted By
Jds-half-hour
Sponsored by
Emaillogo1
This week on the Joshua David Stein Variety Hour... Half Hour we're talkin' school lunch! Opening the show with food poems in an English accent by Mr. Daniel Thurlow, originally from Brighton. Discussing fond school lunch memories with Daniel and Matthew Tong, this sets the stage for Joshua to relive his recent review of a school lunch, having eaten it during the lunch hour at a local school. Joshua credits the recipe of the reviewed school lunch to none other than his next guest, Bill Telepan, of Telepan Local in NYC. Bill has worked in some of the world's top kitchens, and definitely has an appreciation for fresh ingredients, so it is no surprise that he implemented his culinary knowledge in his daughter's school lunch program. Upon meeting the founder of the Wellness in the Schools (WITS) program, he recognized that the organization's work was amazing and that their work was the perfect platform for his skill in the kitchen. Bill goes on to share more about the WITS program and the difference that he is helping to make. In the musical segment of the show, Joshua welcomes Mark Dzula to the show. Sharing his inspiration for writing music about food and school lunches, as it turns out, Mark is a teacher so is quite familiar with the cafeteria cuisine. Tune in for an episode that will leave you craving cafeteria delicacies! This program has been brought to you by Heritage Foods USA.

"It's a matter of not only teaching [school food workers] how to cook but also how to prepare and mise en place themselves - how to be ready to make a chili for 600 in a day." [16:00]

"Wellness in the Schools sort of brings ideas of how to get better ingredients into the schools." [20:22]

--Bill Telepan on the Joshua David Stein Variety Hour... Half Hour

"I was going through the Joy of Cooking looking for a good wheat bread recipe, and I found a photograph of her and her ex-boyfriend, and it prompted me to write a song!" [33:28]

--Mark Dzula on the Joshua David Stein Variety Hour... Half Hour


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Hosted By
Cutting-the-curd
Sponsored by
Wmmbshow
This week on Cutting the Curd, guest host Greg Blais and co-host Diane Stemple kick off the new radio season with a very special guest, none other than Anne Saxelby! Catching up with Anne, Greg and Diane start the show off discussing the culinary perks of Brooklyn as well as putting the guest on the spot asking about her journey with cheese. Though growing up in the midwest and going to college at New York University for art, it wasn't until she took a trip to Italy that she truly discovered the allure of cheese. Upon coming back to New York, she took a job at Murray's Cheese Shop (where she met Diane) and a wine shop, gaining some great experience. After the break, the group shares thoughts on the start of Saxelby Cheesemongers. Tune in for a fun show where we get the full story behind Anne. This program was brought to you by The Wisconsin Milk Marketing Board.

"With cheese you eat it, you like it, you don't. You make a judgement call and I love the immediacy of it." [11:21]

"I never felt at home in the big store, and I always thought that I'd like to do something on my own." [13:50]

"My goal is always to be a bridge between the farm and the people eating the cheese." [26:08]

--Anne Saxelby on Cutting the Curd


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Hosted By
The-farm-report
Sponsored by
Untitled
Christophe Hille, Fleisher's Meat's CFO, and Kathleen Harris of Northeast Livestock Processing Service Company join Erin Fairbanks for another episode of The Farm Report. Kathleen works with farmers to help market their products and also aids in process facilitation. She believes consumers should be aware of the meat they purchase and encourages them to get in touch with their local farmers or ensure that the business they deal with communicates directly with the local farmers. That's where Christophe's company comes in. Fleisher's Meats was founded in 2004. Inspired by traditional butcher shops, Fleisher's offers meats that are free of hormones and antibiotics. Their products are sourced locally and, thus, support the local agricultural economy. He also gives insight on how to develop and sustain business. This program was brought to you by White Oak Pastures.

"...Because we are owned and operated by a board of directors, who are all famers, who have an altruistic attitude about serving their fellow farmers, we do not market in areas where they can market for themselves. We only market in areas that are probably too big for them to do on their own..." [06:00]

"...you see more women in agriculture, you see different ethnicities involved in agriculture, it is not just the way it used to be and what's happened with that, is their enjoyment of grass based farming and all the things that go with that and producing a more natural, less chemical dependent type of type of product and those are the farmers that we're working with..." [15:00]

"...there's an issue of scale in all these businesses and people need to understand scale. Scale isn't necessarily something that is always the larger industry's fault." [20:00]

Christophe Hille & Kathleen Harris on the Farm Report


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