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-2:3O/// 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
PUNCH Radio
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
Cooking-issues
Sponsored by
Edw116_150x150_042910sm
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
Opinion
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.

Speakers:

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

Hosted By
Cooking-issues
Sponsored by
Edw116_150x150_042910sm
Why would a school choose the geoduck as its mascot? Why would anybody sauté zucchini? How can beet preparation go wrong? What's the best way to prepare bone marrow? Find out on a brand new episode of Cooking Issues! Dave Arnold is in the studio and he's joined by Nils Noren on the phone to tackle your questions. From flavored oysters to mushroom texture - join in on the educational and entertaining ride we call Cooking Issues. This program was brought to you by Edwards VA Ham.

"Vegetables that are porous, you want fairly pre-densified before you sauté because otherwise they will absorb oil." [17:00]

"If I really want a piece of a equipment and I buy the lesser version of that piece of equipment, I'm never happy and always end up getting the good one in the end." [28:00]

--Dave Arnold on Cooking Issues


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

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS