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 /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
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 /// 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
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 /// 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
THURSDAY
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
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
How Great Cities Are Fed
Joshua David Stein Variety Hour...Half Hour
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
After the Jump
Taste Matters
Native
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
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
Hosted By
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Sponsored by
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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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Hosted By
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Sponsored by
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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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Hosted By
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Find out what goes on behind the scenes at Savuer as Helen Rosner joins this week's episode of All in the Insutry to talk about the recently released book, Saveur: The New Classics Cookbook: More than 1,000 of the world's best recipes for today's kitchen. From the editors of America’s favorite culinary magazine, The New Classics Cookbook features more than 1000 well-curated global recipes in an essential collection for home cooks everywhere. This masterful selection celebrates the brand’s authority, heritage, and depth of worldwide culinary knowledge in what will become an indispensable and treasured guide for everyone who relishes authentic cooking and SAVEUR’s standard of excellence. This program was brought to you by White Oak Pastures.

"As eaters of food we are less regimented in terms of what we're willing to accept on our table." [24:00]

"Our photography has always been very ripe and rich and real." [31:00]

--Helen Rosner on All in the Industry


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