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NEWS/EVENTS

  • Have you heard our groundbreaking series "Evolutionaries"? Check it out and hear the life stories of the people who changed food forever.
  • We'll be at the Manhattan Cocktail Classic - will you? The Gala is on Friday May 17th and events continue throughout the weekend. Learn more about the festivities here.
  • We'll be at the Great GoogaMooga May 17-19th! Come find us at the Roberta's Urban Renaissance Fair party or find us roaming around and getting interviews.
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    SUNDAY
    12:00-12:45 - The Main Course
    1:00-1:30 - What Doesn't Kill You
    2:00-2:30 - The Mike & Judy Show
    3:00-4:00 - The Morning After

    MONDAY
    12:00-12:30 - Feeding the Future
    1:00-1:30 - Eat Your Words
    2:00-3:00 - Snacky Tunes
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    5:00-5:30 - How to Behave
    6:00-6:45 - No Chef's Allowed
    7:00-7:30 - Fuhmentaboudit!

    TUESDAY
    11:00-11:30 - Wild Game Domain
    12:00-12:40 - Cooking Issues
    3:00-3:30 - The Food Seen
    4:00-4:30 - Greenhorn Radio
    5:00-5:45 - Beer Sessions Radio (TM)
    6:30-7:00 - Let's Get Real

    WEDNESDAY
    10:00-10:30 - In The Drink
    11:00-11:30 - Taste Matters
    12:00-12:45 - Chef's Story
    1:00-1:25 - Evolutionaries
    4:00-4:30 - The Speakeasy
    5:00-5:30 - the business of The Business

    THURSDAY
    11:00-11:30 - After the Jump
    12:00-12:30 - A Taste of the Past
    1:00-1:30 - The Farm Report
    6:00-6:30 - U Look Hungry
    7:30-9:00 - Gunwash
    9:30-10:30 - Full Service Radio

    FRIDAY
    4:00-4:30 - Cutting the Curd

    SPECIAL PROGRAMS
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    GrowNYC Market Update

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    First Aired - 11/01/2011 12:00PM
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    Hosted By
    Cookingissues
    Sponsored by
    Mp
    This week Cooking Issues welcomes a surprise special guest: Alexander Talbot of the wonderful Ideas In Food blog. They dig into a mountain of questions from callers across the country and emails alike; from what type of carrageenan is best for your recipe, to how to cook a perfect leg of lamb, to using molecular gastronomy techniques in making cool beer. Tune in as we revisit topics such as nitrates, umami, and uses of kombu in making dashi. If you've ever had a question about vegan cheese, DIY ramen, or what exactly is in Fantastik and if it's safe, this episode is for you And don't forget, Thanksgiving is coming up so don't forget to listen in for ways to cook up your veggies low-temp style as well as a special code for a free sample of Iota Carrageenan from this weeks sponsor, The Modernist Pantry.

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    First Aired - 01/10/2011 12:00PM
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    Hosted By
    Nat
    Sponsored by
    Hearst_logo
    This week on The Naturalist, Bernie Wides and Carol A. Butler recap the year in science. Tune in to learn some about fascinating recent developments in the scientific community including the possible sale of genetics tests in Wallgreens! Tune in and learn more about global warming, climate change, Alzheimer's Developments & Similarities between Humans and Worms. This episode was sponsored by Hearst Ranch; the nations largest single-source supplier of grassfed and grass-finished beef.

    Dr. Craig Venter

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    First Aired - 09/25/2012 06:30PM
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    Hosted By
    Let_s-get-real
    Sponsored by
    Cain-logotype-hrn-150
    Congratulations to Erica Wides; it's the one year anniversary of Let's Get Real! More importantly, it's the "I Told You Show", and Erica's here with the Foodiness Time Machine to take you back in time to show you that all of her food predictions have come true. Learn that the dietary saturated fat in butter does not actually contribute to coronary disease, but that foodiness is the real culprit! Erica also revisits the fitness foodiness fad, and finds further evidence that protein shakes don't help you "perform" better. Erica also talks about genetically modified apples that take 3 weeks to brown, as well as the benefits of real fermented foods. Would you believe that foodiness has been linked to diabetes, Alzheimer's, and even stupidity? Tune in and get educated on this very special episode of Let's Get Real! This program has been brought to you by Cain Vineyard & Winery.

    "Foodiness has retrained us to mistrust our senses!"

    "Fermentation is food that's slowly going bad. Isn't that what I said? You're supposed to eat food that goes bad."

    -- Erica Wides on Let's Get Real

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