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 /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
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 /// Taste Talks
3:OO-3:4O /// Japan Eats
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 /// Ask a Clean Person
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// A Few Things with Claire and Erica
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
THURSDAY
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
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
Joshua David Stein Variety Hour...Half Hour
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
After the Jump
Taste Matters
Native
The Morning After
Eating Matters
Pizza Party
The Mr. Cutlets Show
Manhattan Cocktail Classic Coverage 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
Techbites-smile-logo-1400-final
Sponsored by
Emtattoo1-75inches
Since opening in 1998, Mario Batali’s Babbo restaurant has been one of the toughest reservations to get. Back then, a phone call was the only way to get a table. Today – demand has not slowed down, but now there’s Twitter, and lots of reservation technology. In-studio guest David Gruber, head of digital media and communications for the Batali restaurants talks about Twitter, Opentable, and how to get the toughest get. This program was brought to you by Escape Maker.

"Its like twitter was made for him [Mario Batali]...thats how he works, in quick little bits." [20:00]

"We wanted to couple traditional PR with social media." [26:00]

-- David Gruber and Pam Lewy on Tech Bites


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Hosted By
Chef_s-story
Sponsored by
Wfm
Chef Mark Ladner joins Dorothy Cann Hamilton for a special interview on Chef's Story, recorded at the USA Pavilion at Expo Milano 2015! Chef Ladner touches on his childhood, his formative food memories, his career trajectory and his advice for aspiring chefs. He also explains what drove him to open his pop-up gluten-free pasta concept, Pasta Flyer. Mark Ladner is the James Beard award winning chef of Del Posto. Chef Ladner’s education began in Cambridge, MA at independently owned and operated pizza counters, followed by formal culinary schooling at Johnson & Wales University in Providence, Rhode Island. He moved to NYC in the early 90’s and worked with several well-regarded restaurateurs, before meeting Mario Batali and Joe Bastianich and opening Babbo Ristorante as Sous Chef in 1998. Ladner has since opened Lupa Osteria Romana (1999), Otto Enoteca Pizzeria (2002) and Del Posto (2005) as Chef/Partner at each restaurant. Mark co-authored Molto Gusto (Ecco, 2010) with Mario Batali. This program was brought to you by Whole Foods Market.

"I really truly believe that as long as you can make food taste the way that you like, I don't think you need to spend a tremendous amount of time continuing to polish your culinary skills. You can waste a lot of time spelunking down the rabbit hole for culinary greatness when, in this day and age, from an entrepreneurial and business perspective there's such a broad range of skill sets necessary to be successful in this industry. Spending too much time trying to perfect a bite of food might not be the best use of your time." [11:00]

"Once you have your own kitchen it doesn't necessarily mean you stop learning." [22:00]

"There are two things I'm adamant about. One is a monkish devotion to pasta - specifically the cooking and saucing of rather than the making or stuffing of. The execution in the last several minutes is something people don't spend enough time obsessing over. Two is knowing it's important to remove as much variable for error from the equation before service so you can just focus on service." [30:00]

"I don't consider myself to be an elitist person. I need a part of me that's able to embrace a more populist culture." [46:00]

--Mark Ladner on Chef's Story


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Hosted By
Arts_seizures
Sponsored by
Robertas
This week on a special BIRTHDAY episode of Arts & Seizures, Mike and Judy welcome a plethora of guests to wish Mike a very happy birthday. Complete with live music, festive hats, and presents, the crew celebrates in style! Tune in to hear candid stories about Mike told by those who know him best and to hear rousing renditions of the "Birthday Blues" by Mr. Edison himself. This program has been brought to you by Roberta's.

"The real zen answer is you've gotta be a willow that bends in the wind. You've gotta be flexible. You've gotta go with the flow." [10:33]

"Birthday house!"

-- Mike Edison on Arts & Seizures


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