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12:OO - 12:45 /// The Main Course
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MONDAY
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11:OO-11:3O /// Inside School Food
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1:OO-1:3O /// Radio Cherry Bombe
3:OO-3:4O /// We Dig Plants
5:OO-5:3O /// Cutting the Curd
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8:OO-8:3O /// Eating Disorder
TUESDAY
12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
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3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
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7:OO-7:3O /// Roberta's Radio
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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
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No Chefs Allowed
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This week, host Patrick Martins dedicates this episode of The Main Course to the Slow Foods 25th anniversary. We revisit the talks given by Carlo Petrini and Alice Waters, in which they discuss the past 25 years of their movement, possibilities for the next 25 years and much more. Listen to the entire talk here. This program was brought to you by the International Culinary Center.


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On Friday, October 3rd, Slow Food founder, Carlo Petrini and his collaborator in the good food movement, Alice Waters held a discussion to celebrate the 25th anniversary of Slow Food in the Garden at Roberta's. The conversation was moderated by Erin Fairbanks, Executive Director of Heritage Radio Network, and Carlo's comments were translated by Patrick Martins, founder of Slow Food USA, Heritage Foods USA and Heritage Radio Network. We are honored to share their insights in the full audio recording.

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This week on a brand new The Main Course, host Patrick Martins is in studio with Chef Cal Peternell and son talking about his illustrative career cooking at Alice Waters’ Chez Panisse for nearly twenty years. Recently releasing the book, "12 Recipes," the full color cookbook and kitchen manual filled with lush photographs and beautiful drawings, the chef offers basic techniques and essential recipes that will transform anyone into a confident home cook. From toast, eggs, and beans, to vinaigrettes, pasta with tomato, and rice, to vegetables, soup, meats, and cake, Cal shares that these notes and tips started out intended to help his sons with cooking woes. Tune in to hear more highlights from the new cookbook as well as to hear Cal answer some quick fire questions. This program was brought to you by Edwards VA Ham.

"I tried to make it so that there's approachable and pretty straight forward aspects to the menus and there's variations so that you can get more elaborate depending on your budget, skill level, and the equipment you have."[19:52]

"At Chez Panisse the menu changes everyday, so, that is a challenge and an inspiration." [22:49]

--Cal Peternell on The Main Course


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