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-2:45/// 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
How Great Cities Are Fed
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
Eat-your-words
Sponsored by
Icc-logo
This week on Eat Your Words, host Cathy Erway kicks off the new radio season welcoming Jaime Joyce, author of Moonshine: A Cultural History of America's Infamous Liquor, to the program. Talking about the history, alternative nick-names, legality, and what exactly constitutes the drink, Cathy and Jaime clear up the misnomers that have surrounded moonshine throughout the years. Jaime goes on to explain the details behind the grain content that is vital to a quality moonshine, and how many distilleries are turning to their local farmers to provide ingredients, which in turn sets one moonshine's taste apart from another. After the break, Jaime tells an interesting tale of the "Moonshine Conspiracy Trial of 1935" that truly proves how moonshine has implemented itself into the history of the United States. Tune in for an info-packed episode and to find out the future of moonshine! This program was brought to you by The International Culinary Center.

"It can be made with different grains. It can be made with corn, a moonshine can be made with rye... quinoa. The grain will also impart a slightly different flavor. [8:50]

"It wasn't just like like "hey, let's have fun and make this booze," it was really a way in the Great Depression to support families." [11:35]

--Jaime Joyce on Eat Your Words


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Hosted By
Inside_school_food
Sponsored by
Wfm
Explore school lunch around the world on the season finale of Inside School Food. Why are we so riveted by pictures of school meals in other countries? Perhaps because it's a shared experience the world over, and perhaps because these images are so rich in information. "Unpack a school lunch," writes guest Andrea Curtis, author of What's For Lunch: How Schoolchildren Eat Around the World, "and you’ll discover that food is connected to issues that matter to everyone—things such as climate change, health, and inequality." This program was brought to you by Whole Foods Market.

(Photo of school lunch in Brazil by Yvonne Duivenvoorden)

"I think school lunch is truly an opportunity to pass on values." [09:00]

--Andrea Curtis on Inside School Food

"Agriculture in brazil is actually dominated by large corporate farming. What's surprising is that despite all this, over 84% of all rural enterprises in Brazil are family farms." [28:00]

--Cecilia Rocha on Inside School Food


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Hosted By
The-farm-report
Sponsored by
Emaillogo1
Meet Sarah Teale, documentary filmmaker and founding member of Adirondack Grazers Cooperative, a group of beef producers from small to mid-scale, family farms in New York and Vermont that naturally raise and finish beef. The Co Op's mission is to maximize member revenue by developing sales in wholesale and specialty markets not easily available to individual farmers. Tune in as Erin Fairbanks chats with Sarah on a brand new episode of The Farm Report. They discuss the co-op model, it's successes and shortcomings, and the distribution challenges that small farmers face in 2014. Sarah is also creating a documentary film to tell the story of Adirondack Grazers and simultaneously highlight the loss of family farms in today's agricultural landscape. Learn how serious this issue is as Sarah describes just how much farmland is being lost today and what we need to do to reverse the trend. This program was brought to you by Heritage Foods USA.

"For us - wholesale is what we can manage. If it comes to managing small pieces of beef for individual restaurants we can't handle that, it's too much work." [06:00]

"The nice thing about a co-op is that we can encompass any size farm because we're a group." [07:00]

"There needs to be a bigger more cohesive transportation system in place and that's what we're working on next." [13:00]

"New York state is losing a family farm every three days. It's scary. It's been a disaster for a while but it's getting really bad." [19:00]

"I think co-ops work quite well. We'd like to be a model for other people if they want to do it. We're writing a how-to and we can hand over the information." [25:00]

--Sarah Teale on The Farm Report


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