S H O W  S C H E D U L E
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
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
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
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
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
My Welcome Table
How Great Cities Are Fed
Edible Alphabet
No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
Metropolitan Ave
Summer of Food
HRN on Sandy
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
Hosted By
Sponsored by
Dave makes it to the studio in record time on his bike and crams in as much knowledge as he can on today's episode of Cooking Issues. Tune in for thoughts on everything from sugar free gelato to fish sausage. Dave compares different types of cream cheeses, talks circulators and cracks a few jokes in between it all. This program was brought to you by Edwards VA Ham.

"If you've ever had non stabilized cream cheese it's really grainy." [20:00]

--Dave Arnold on Cooking Issues

To comment on this episode click here. There are currently Comments

Hosted By
Sponsored by
This week on Cooking Issues Dave Arnold and Nastassia Lopez discuss the ideal Salad Nicoise and how the recipe has been bastardized through history. Later, Dave answers a listener question about low-temp black bass and tells the infamous creation story of the “Justino”. Dave also weighs the benefits of an Autolyse step when making bread dough and gives tips for lactofermentation in vacuum bags. This program was brought to you by Whole Foods Market.

“The reason you don’t put salt in your bread dough before the resting stage is that salt is a yeast inhibitor.” [33:00]

“When you're doing something like sauerkraut or kimchi you’re already in an anaerobic situation, so you shouldn't have to worry about safety as much” [36:00]

--Dave Arnold on Cooking Issues

To comment on this episode click here. There are currently Comments

Hosted By
Experts in bioethics (Peter Singer & Mark Budolfson), cultured meat (Isha Datar) and heritage breed meat retail (Patrick Martins) debate the future of meat the 4th MOFAD Roundtable.

On October 16th, this panel tackled questions about the ethics of eating animals, advances in non-meat alternatives in the field of cultured meat, helping animals “live the good life” before slaughter, and whether the ideal human diet should include animal products.

Please be aware that there is graphic language about the treatment of animals, and at [1:13:15 - 1:14:55] a member of the audience makes a statement about rape that may not be suitable for all audiences.


Peter Singer-Ira W. DeCamp Professor of Bioethics, Princeton University

Isha Datar- Executive Director, New Harvest

Mark Budolfson- Postdoctoral Fellow, Woodrow Wilson School of Public and International Affairs and University Center for Human Values Princeton University

Patrick Martins - Founder, Heritage Foods USA, Founder, Heritage Radio Network

Moderated by:

Dave Arnold- Founder and President, Museum of Food and Drink

You can learn more about the Museum of Food and Drink (MOFAD) here

To comment on this episode click here. There are currently Comments