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
The-farm-report
Sponsored by
Emtattoo1-75inches
This week on The Farm Report, host Erin Fairbanks is adding to the series exploring the meat industry in collaboration with with Slow Food USA as they prepare for Slow Meat 2015, a symposium and fair taking place June 4-6 in Denver, Colorado. On the line with Jose Oliva of the Food Chain Workers Alliance, it is a coalition of worker-based organizations whose members plant, harvest, process, pack, transport, prepare, serve, and sell food, organizing to improve wages and working conditions for all workers along the food chain. The Alliance works together to build a more sustainable food system that respects workers’ rights, based on the principles of social, environmental and racial justice, in which everyone has access to healthy and affordable food. Jose discusses the Alliance's progress as well as the work that still remains to bridge the gap between restaurant workers and a livable wage, plus why they support the Slow Meat message. After the break, Kris De la Torre of EscapeMaker.com joins Erin in the studio talking about upcoming events involving interactions with farms and agro-tourism. Do you have plans this weekend? Tune in for some great ideas occurring throughout the summer! This program was brought to you by EscapeMaker.com.

"When we talk about the food system from an economic system perspective we are talking about the largest private sector employer in the United States with well over 20 million workers... it's about 50 percent of American that have worked or will work in a restaurant." [11:25]

"The way that pricing is structured right now it incentivizes large, corporate-owned factory farms and it penalizes smaller, medium sized farms." [16:28]

--Jose Oliva on The Farm Report


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Hosted By
The-food-seen-new
Sponsored by
Wfm
On today’s episode of THE FOOD SEEN, we create the criteria for the perfect chocolate chip cookie with Mindy Segal. Her dessert bar in Chicago, Hot Chocolate, has long relied on modern twists to traditional classics, much like the music she listened to when younger. Her father was a jazz musician, and they made frequent trips to Rick’s American Cafe to listen to the likes of Tito Puente and Mongo Santamaria, which inevitably lead her to a life of improvisation. It’s not to say she doesn’t have strong core technique, as seen in “Cookie Love”, her first cookbook, chock-full of drop cookies, bars, sandwich cookies, shortbreads, thumbprints, spritz, and those twice baked, but it’s the Peanut Butter Peanut Brittle Cookies, Fleur de Sel Shortbread, Malted Milk Spritz, Peaches and Cream Biscotti, Brownie Krinkles, Banilla Nillas, and motorcycle riding Best Friend Cookies, that best showcase Mindy’s riffs. There’s also a dark side, certainly of chocolate, but also of heavy metal, through Mindy’s ode to both the Oreo and Black Sabbath. The bridge: Starlite Mints. So sweeten up, bring your #CookieLove and bake with us! This program was brought to you by Whole Foods Market.

"There are a lot of great chefs up there [In Chicago] but none of us know how to run a business." [11:00]

"What separates men from boys...is the nuances of understanding balance." [18:00]

-- Mindy Segal on The Food Seen


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Hosted By
Pizzaparty
Sponsored by
Wmmbshow
This week on Pizza Party, host Talia Ralph welcomes Tony Gemignani the 11 time World Pizza Champ and author of "The Pizza Bible." He talks to Talia about how he found his love for pizza at an early age and how he wielded his love into an impressive pizza-centered career. To date, Tony has won three world titles in pizza cooking and eight in pizza acrobatics AKA tossing dough at uncanny heights and speeds. He holds two pizza-related Guinness World Record titles and in the last few years, Tony has revitalized his slice of California and Las Vegas with a plethora of restaurants. After the break, Tony explains to Talia how he strives for perfection and that this drive has led him to keep pushing his career forward. Talia also puts him on the spot, asking if he has any plans to bring his pizza to NYC. Tune in to hear highlights from "The Pizza Bible," predicted pizza trends, as well as some of his favorite slices in the big apple. This program was brought to you by The Wisconsin Milk Marketing Board.

"Something I say in the industry, you can always make it better." [3:00]

"It's like a Grandma went out with cheddar and all of a sudden you have this awesome mac and cheese kind of pizza." [27:00]

--Tony Gemignani on Pizza Party


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