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
Eat-your-words
Sponsored by
Emaillogo1
Bonjour! This week on Eat Your Words, host Cathy Erway welcomes Hillary Davis to the show. Hillary is the author of the new book, French Comfort Food, and joins Cathy in a wonderful conversation about how she became intrigued with French food. After living in France for years, Hillary prides herself in featuring recipes that are considered family recipes that you won't find elsewhere unless you ask the locals themselves. Hillary aims to reach the every day cook with the flavors and aura of the different regions in France, and even shares a simple trick for finding authentic recipes when traveling abroad. After the break, Hillary admits that the region of Nice happens to be her personal favorite cuisine. Explaining the diversity of food found in the area, it seems as though the blending of the cultures produces the most delicious delicacies. This program was brought to you by Heritage Foods USA.

"We forgot Julia Child. We went into the minimalist, pretty food." [2:20]

"I want to bring back in a strong way... that every family in France treasures that homey cooking from grandmother." [2:30]

--Hillary Davis on Eat Your Words


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Hosted By
Cutting-the-curd
Sponsored by
Wmmbshow
This week on a brand new Cutting the Curd, host Greg Blais takes on current events in the cheese realm and welcomes Susan Sturman and Stephanie Ciano to the program to shed light on what's going on. A Cutting the Curd veteran, Susan Sturman is the Director of the Anglophone Program at Academie Opus Caseus and is a Co-Chair of the 2015 Annual Conference at the American Cheese Society. Stephanie Ciano is the Vice President of Sales & Purchasing at Crystal Food Import Corporation, specializing in cheese imports. Talking to Greg about some of the recent happenings with the International Cheesemonger Confederation, Susan explains how the ICC is helping to represent all retail cheesemongers in order to promote and defend their business interests, especially with recent, controversial FDA regulations and the Russian food embargo. Stephanie joins in on the discussion, adding from what she has dealt with as a cheese importer on both situations. After the break, the talk turns to domestic cheese and what it takes to abide by the guidelines and produce cheese in the United States. This program was sponsored by The Wisconsin Milk Marketing Board.

"Until we're all really honest and people aren't doing bad stuff to good food, we're going to need those labels because they're our protection." [18:52]

-- Susan Sturman on Cutting the Curd

"I hit road blocks everyday as an importer with all the products that I have that are on FDA holds. You're looking at a quarter of a million dollars at any given time that we've got on hold."[32:20]

-- Stephanie Ciano on Cutting the Curd


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Hosted By
Cutting-the-curd
Sponsored by
Bonnie
Jason Hinds of Neal's Yard Dairy has damn-near seen it all when it comes to cheese. This week he joins Greg Blais and Emily Acosta on Cutting the Curd to discuss his work at Neal's Yard Dairy, his cheese travels and his experiences in the Jura region of France. Tune in and hear Jason recount trips to the cheese fortresses of Jura, the seasonality and terroir of the area and what makes the cheeses of the region so incredible. Neal's Yard Dairy is a London artisanal cheese retailer and cheesemaker, described as "London's foremost cheese store." As the sales director for Neal's Yard Dairy, Jason knows where to find cheese, what makes it special and how to sell it. Get some real insight from one of the biggest people in cheese on today's Cutting the Curd! Today's program was brought to you by Bonnie Plants.

"Whenever we go interact with a cheese, we're not just interacting with the cheese - we are physically transported." [20:00]

"We don't celebrate just the cheese itself - we're working in partnerships with individuals. We present them as much as we present the cheese." [30:00]

--Jason Hinds on Cutting the Curd


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