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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
Cain-logotype-hrn-150
This week on Native, host Briana Kurtz is headed to China with Fuchsia Dunlop! A cook and food-writer specializing in Chinese cuisine, Fuchsia is not only a James Beard Award Winner, but also the author of "Every Grain of Rice: Simple Chinese Home Cooking," "Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China," an account of her adventures in exploring Chinese food culture; as well as cookbooks "Revolutionary Chinese Cookbook" and "Land of Plenty." She talks to Briana about Chinese cuisine around the Asian region and how food as evolved in the last few years both in China as well as how westerners are beginning to embrace these traditional flavors and textures. After the break, Fuchsia talks about her most recent trip to China and shares thoughts on the passing on of traditions from generation to generation as well as recent events in the area. This program was brought to you by Cain Vineyard & Winery.

"I really didn't want to be a traditional ex-pat living in Beijing, Shanghai, I really wanted to dive into China." [2:30]

"There are quite a few Chinese ingredients that westerners tend to find rather alien or disgusting... for me it was about setting aside these prejudices and trying things." [9:00]

--Fuchsia Dunlop on Native


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Hosted By
Eat-your-words
Sponsored by
Cain-logotype-hrn-150
Hey, hey! This week on Eat Your Words, guest host Erin Fairbanks is turning the table on Cathy Erway, chatting with her about her brand new book "The Food of Taiwan." Possibly the only cookbook to open up with a tale of an assassination attempt, Cathy goes on to explain how she came to be inspired to shine the light on this intriguing part of the world as well as her personal connection to the cuisine. Explaining that it's not just about bubble tea, Taiwanese food and its culture is touched on throughout "The Food of Taiwan" with Cathy highlighting the fresh markets, street vendors, and regional specialties. After the break, book photographer Pete Lee joins the show and shares his thoughts on the beautiful landscape that Taiwan provided for the visual base of the book before aiding Cathy in describing a few recipes featured. Tune in for a great show! This program was sponsored by Cain Vineyard & Winery.

"I think exploring my own favorite comfort foods led me to this wonderful exploration of where it came from." [4:20]

--Cathy Erway on Eat Your Words


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Hosted By
Native_
Sponsored by
Wfm
This week on another episode abroad of Native, host Briana Kurtz is in Penang, Malaysia chatting with local food expert and chef, Pearly Kee. Pearly Kee is one of Penang's doyens of Nyonya cuisine and takes Briana through the ins and outs of what makes this cuisine not only distinct but delicious. Pearly explains that Penang has one of the most diverse food fares in Malaysia and at times, the food is so mixed with influences from the Indian, Malay, Chinese and Thai cuisine that it becomes unique to the island itself. After the break, Pearly shares how she took up cooking as a child, learning from her aunts the traditional fare and techniques to create unforgettable flavors. Tune in to hear all about life in Penang and how many foods, traditions, and cultures come together to positively influence one another. This program was brought to you by Whole Foods Market.

"Most of all, Malaysian cuisine uses fresh ingredients because we have bountiful, fresh galangal, or some people call it blue ginger. We have fresh turmeric and lemongrass." [1:46]

"Penang, Malaysian people are very proud of our food. Try as we might, we stick to our food, that is who you are, it reminds you where you come from." [13:30]

--Pearly Kee on Native


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