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 /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
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
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 /// 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
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
My Welcome Table
How Great Cities Are Fed
Joshua David Stein Variety Hour...Half Hour
the business of The Business
The Whole Shebang
Edible Alphabet
Heritage Breeds
After the Jump
Taste Matters
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
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
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Eater, Est. in 2005 as the Blog & Bar Americain, created much of today’s requisites for online restaurant (nay - pop culture?) coverage we’ve come to expect, love and loathe on today’s internet. In-studio guest Eater founder Lockhart Steele talks about 10 years of Eater, the web and seaport living. This program was brought to you buy the International Culinary Center.

"The voice of eater can be a little snobby, a little caustic, but we hope that it still reflects everybody's love for eating out." [11:00]

"Its about the whole experience of dining out, thats what eater is about, is it a great experience." [25:00]

-- Lockhart Steele on Tech Bites

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Michelin first published in 1900, a book of restaurants worth a trip to encourage people to dive more on their Michelin tires. The new car technology was the catalyst. Today Michelin Guide is one of the world’s most important restaurant reviews. How does today’s tech, like Instagram, Yelp and the internet, drive restaurant reviews? All questions Jennifer Leuizzi asks the Tech Bites in-studio guest, Ryan Sutton, restaurant critic at Eater.com. This program was brought to you by Whole Foods Market.

"10 years ago the food writing community didn't have the breadth that it does now." [12:00]

"The factual side of what we do as restaurant critics is expensive." [15:00]

"We're trying to bring a certian amount of objectivity into the writing process." [16:00]

--Ryan Sutton on Tech Bites

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This week on the Joshua David Stein Variety Hour... Half Hour, host Joshua David Stein is talking about vegetarians making it in the big city. In more than a few New York restaurants meat is the focal point of the dish, while the rest, namely veggies, can be easily forgotten. Joshua brings in his latest restaurant review of Semilla (written for the NY Observer) to help make a case for being "vegetable-forward." Welcoming guest Ryan Sutton, the food critic for Eater.com, he and Joshua agree that food critics should communicate with one another more often but also debate about their opinions on eating meat. After the break, Joshua welcomes Kyle Forrester to the show for a few of his original musical stylings. This program was brought to you by The International Culinary Center.

"One of the interesting things about restaurant criticism is that, to a certain extent, we talk past each other. Part of that is good because we're in the business of criticizing and complimenting restaurants rather than criticizing other critics." [3:50]

--Ryan Sutton on the Joshua David Stein Variety Hour... Half Hour

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