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-2:45/// 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
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
How Great Cities Are Fed
PUNCH Radio
The Whole Shebang
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
Inside_school_food
Sponsored by
Wfm
Food service leaders from six of the nation's very largest districts--New York, Los Angeles, Chicago, Dallas, Miami, and Orlando--have joined together over shared reform goals: lower prices, more sustainable production practice, and a pronounced shift in not just what's served, but how--including how we talk to kids about food. And who best to consult with about that? The French, bien sur. This program was brought to you by Whole Foods Market.

Photo: Pierre Bonnard, The Children's Meal, 1895

"As the six largest districts, we’re trying to be good custodians of the relationships we have with the national companies that influence the entire industry for school meals… When we’re talking with manufacturers and suppliers, we’re able to have an open dialogue with them that is very meaningful. Our unified voice is going to help them to be successful with all school districts, not just the largest." [07:00]

--Stephen O'Brien on Inside School Food

"We really feel like there's great opportunity for the community and legislators to start looking at our childhood nutrition programs as education programs. School meals are no different than transportation and textbooks and it goes to support academic performance of the students." [20:00]

--Dora Rivas on Inside School Food


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Hosted By
The-speakeasy
Sponsored by
373032_118841657019_442152286_n
Learn about cognac and other esoteric spirits on this week's episode of The Speakeasy as Damon Boelte is joined by Nicolas Palazzi of PM Spirits, an uber small operation "importing and distributing geeky spirits in the US." Tune in and find out how the often overlooked Cognac is a staple in French and European culture and hear what makes it different than any other category. They also discuss other specialty imported spirits and even taste some on air! This program was brought to you by Rolling Press.

"We don't throw huge parties, we don't have a tour bus. We go one person at a time and try to open their eyes as to what's available out there and hopefully we sell stuff!" [28:00]

--Nicolas Palazzi on The Speakeasy


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Hosted By
Cutting-the-curd
Sponsored by
Wmmbshow
Continuing the discussion about the importance of cheese importers and distributers to the cheese chain, host Greg Blais chats with Stephanie Ciano and Shelli Morton of Crystal Food Import/World's Best Cheese. Stephanie and Shelli talk about the history of Crystal Food, and how the company has changed the industry and adapted to changes in American cheese culture. During the busy holiday season, cheese shops around the country stock their walk-ins and cheese cases to the brim. Tune in to hear all of the details about how that cheese gets from the farm to the counter from two veterans in the cheese biz. This program was brought to you by The Wisconsin Milk Marketing Board.

"There's exciting things going on in the cheese world beyond what we know now. I was just reading an amazing article about cheese production in India!" [17:00]

"It's great to learn your geography from cheese!" [18:45]

--Shelli Morton on Cutting the Curd

"I do think it's important for retailers to have a close relationship, knowing the product, and being able to reach out to cheese makers." [23:55]

--Stephanie Ciano on Cutting the Curd


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