2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Eating Disorder
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Cutting the Curd
3:OO-3:45 /// We Dig Plants
4:OO-4:45 /// No Chefs Allowed
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
11:OO-11:3O /// Wild Game Domain
12:OO-12:45 /// Cooking Issues
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)
6:3O-7:OO /// Let's Get Real
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO-1:25 /// Evolutionaries
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
6:3O-7:3O /// Nothing Urgent
11:OO - 11:3O /// After the Jump
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
7:3O-9:OO /// GUNWASH
9:3O-10:3O /// Full Service Radio
My Welcome Table
It's More Than Food
Summer of Food
HRN on Sandy
Everything's On the Table
U Look Hungry
Burning Down the House
"There is a big rise of impressive Kosher wines. The next cult wine we will see may even be a Kosher wine."
--Jonny Cigar on Let's Eat In
Tags:good food, The Noble Rot, traveling wine saloon, Jonny Cigar, Noble Rot Talks, Super Bowl, champagne, kosher wines, kosher wineries, winemaking process, wine tasting, classy food, San Francisco, San Francisco food culture, catering services, clandestine dining experiences, Stag Dining group, license, supper club, exclusivity, winery, talk show,
"One of the amazing charms of making wine is that amount of vineyard area in the world is absolutely limited. We probably don't know all the places in the world that can produce great wine, but we know ALMOST all of them and it's so expensive to expand."
--Abe Schoener, Proprietor and Winemaker at Scholium Project & Red Hook Winery on The Morning After
Tags:The Morning After, Jason Colucci, Heritage Radio Network, Fairway Market, Carroll Gardens,
Tags:Scolium, Abe Schoener, Scholium Project, Red Hook Winery, California, white wine, North Fork, Moore's law, business plans, wineries, semi conductors, wine regions, climate, diabetes, Paula Deen,
Tags:Elizabeth Chubbuck, Murray's Cheese, wholesale, farm to chef, storage conditions for cheeses, Grana Padano, Parmigiano-Reggiano, cheesemaking,
"Real extra virgin olive oil is a fresh squeezed fruit juice. It's expensive to make, you have to take good care of the trees. Harvesting costs alone can be staggering."
"There is no such thing as second pressed extra virgin olive oil."
"Olive oil is a bit like wine, each varietal is completely different."
--Tom Mueller, author of "Extra Virginity" on Straight, No Chaser