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
5:OO-5:45 /// Cereal
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
My Welcome Table
How Great Cities Are Fed
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
Manhattan Cocktail Classic Coverage 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
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
Hosted By
Native_
Sponsored by
Icc-logo
This week on Native, host Briana Kurtz is getting the scoop on the ramen phenomenon from two guys who know it best: Kenshiro Uki of Ramen Lab and George Kao of Sun Noodle. Discussing their backgrounds and how they fell in love with the traditional Japanese comfort food, Kenshiro and George share their take on why the noodle has taken the country by storm in the last few years and their efforts to spread fresh ramen from a restaurant setting into homes around the country. Additionally, the guests go on to explain what's on the horizon for the Japanese soup in 'noodle technology' as well as the evolving definition of ramen. This program was brought to you by The International Culinary Center.

"If we can share the knowledge of what a great bowl of craft ramen is, I feel with the chefs we have here and in Europe, they can take their creativity and advance it and move it forward." [20:00]

--Kenshiro Uki on Native

"There's so many elements that I think captivate a customer; you eat with your eyes, nose, and finally your mouth... there's so many wonderful factors to getting you that harmony." [26:00]

--George Kao on Native


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Hosted By
Roberta_s_radio
Sponsored by
Emaillogo1
What happens when TV is on internet radio? Find out this week on Roberta's Radio. Anthony Falco is joined by Alex Serio & Kareem Ahmed of NYC.TV

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Hosted By
Eating-matters
Sponsored by
Cain-logotype-hrn-150
Are you #LivingOffTips? This week on Eating Matters, host Kim Kessler is talking to Meg Fosque, the National Policy Director of Restaurant Opportunities Centers (ROC) United. ROC United exists to improve wages and working conditions for the nation’s restaurant workforce. Meg explains that with over 10 million employees nationwide, the restaurant industry is the one of the largest and fastest-growing private sector employers in the nation. Unfortunately, despite the growth and profitability of the industry, restaurant jobs provide largely low wages and little access to benefits. Meg and Kim discuss exactly how ROC United has made a difference and what the organization's goals are for the future. This program was brought to you by Cain Vineyard & Winery.

"There's a real desire on the part of restaurant workers to have an organization that they can rally with and impact the industry." [24:35]

"We try to take a three pronged approach which is affecting cultural change, corporate change, and policy change." [26:25]

--Meg Fosque on Eating Matters


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