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 /// 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 /// 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-5:3O /// 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
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
How Great Cities Are Fed
PUNCH Radio
The Whole Shebang
Edible Alphabet
PAST PROGRAMS
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
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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
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Sponsored by
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This week on Eat Your Words, host Cathy Erway welcomes Nick Balla and Cortney Burns of Bar Tartine restaurant in San Francisco. On the road talking about their upcoming cookbook "Bar Tartine: Techniques and Recipes," Nick and Cortney share their inspirations for not only the restaurant but also what they decided to include in the book. Much of what the duo enjoy cooking has nostalgic memories attached and they elaborate that they pull culinary innovation from everywhere. Offering advice for the aspiring chef and restauranteur, Nick and Cortney go on to state that it is vital not to force anything and to do what you do, do it well, and make it delicious. Certainly this way of thinking has worked for their celebrated restaurant, and after the break Cathy gets the scoop on their ingredients, a lot of which are painstakingly made in house. Aged cheeses, spices, koji, and bottarga to name a few, are all processed at the restaurant and form the foundation on which the constantly evolving menu is built. The menu at Bar Tartine is a celebration of diverse traditional flavors presented with a modern, post-regional generosity. Much of these techniques are divulged in the new cookbook, as well. Tune in to hear the chefs' unique take on the culinary world and for highlights from "Bar Tartine: Techniques and Recipes." This program was brought to you by Cain Vineyard & Winery.

"Four different people could cook the same recipe and it's never going to taste the same so it doesn't really behoove any of us to guard things." [2:30]

--Cortney Burns on Eat Your Words

"Managing people's expectations is one of the biggest challenges, especially with what we do or with what a lot of other chefs want to do right now which is get away from the traditional model appetizer, entree, with chicken, fish, or meat, and a vegetable on the side." [10:07]

--Nick Balla on Eat Your Words


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Hosted By
Native_
Sponsored by
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This week on Native, host Briana Kurtz sits down with the Executive Editor of Saveur Magazine, Betsy Andrews, to talk all about the magazine's Culinary Travel Awards. Briana opens up the interview asking Betsy how the awards came to be and what Saveur hopes to accomplish by bringing the food stories in every country, city, and street to light. The magazine seeks to honor the world's best cities, markets, restaurants, bars, hotels airlines, and other experiences with distinguished awards that were identified by both an expert panel of world travelers as well as the Saveur readers. Betsy shares foodie highlights and favorites from all over the world as well as some amazing markets where the best chefs find their inspiration. After the break, Briana and Betsy delve into the best bars, cocktails, and drinks across the globe before bringing the discussion stateside. Headed on a trip anytime soon? Tune in to find out where you should eat, drink, sleep, and much more! This program was brought to you by Edwards VA Ham.

"It just made sense for us to recognize the destinations, bars, airlines we travel on that exemplify culinary travel. We can't keep these things a secret anymore." [5:10]

"A great market is one that has a lot of variety and also has street food." [6:00]

"Chefs need inspiration and they find it at the street level." [7:15]

--Betsy Andrews on Native


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