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 /// Tech Bites
2:OO-2:3O /// 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-5:45 /// Cereal
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
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
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
Manhattan Cocktail Classic Coverage Pizza Party
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
Fuhmentaboudit
Sponsored by
Wfm
This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett kick off their 101st episode with some festive brew announcements before playing an interview done earlier in the year with Jenni Lyons of Happy Leaf Kombucha in Denver, CO. The hosts talk to Jenni about how she got started fermenting her own kombucha, tips for making kombucha at home, and all the interesting details behind starting the business from the ground up. After the break, Chris and Mary do a comprehensive recap of 2014 featuring some show highlights and what to look forward to in the new year! Finishing off the show, the duo talk their current experiences making sourdough bread and cultured butter. Tune in for some great tips and tricks along the way. This program was brought to you by Whole Foods Market.

"Ferment simply! And have fun with the flavors." [9:40]

--Jenni Lyons on Fuhmentaboudit!

"I love it that I can use my brewing equipment to make bread. I think it's a fantastic fermentation crossover!" [29:15]

--Mary Izett on Fuhmentaboudit!


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Hosted By
Arts_seizures
Sponsored by
Robertas
This week on Arts & Seizures host Mike Edison welcomes dear friend and Heritage Radio Network founder, Patrick Martins to the show. Mike and Patrick go way back and even co-wrote the book "The Carnivore's Manifesto" together. The guys go on to explain that the book is ultimately about eating conscientiously for pleasure and discuss the idea of 'teteoire' and being a part of the sustainable food movement before conversation evolves to professional sports. After the break, Mike and Patrick welcome The Main Course co-host Alexes McLaughlin, who also happens to work with Patrick at Heritage Foods USA. Tune in for a great show! This program was brought to you by Roberta's Pizza.

"We're a country that spends more time and effort on dieting than eating."

"If you don't shop at 5 to 6 stores every single week you probably aren't a part of the sustainable food movement."

"Happy Year of the Goat!"

--Patrick Martins on Arts & Seizures


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Hosted By
The-main-course
Sponsored by
Bsc_logo
Go behind the scenes at Eataly, a high-end Italian food market/mall chain comprising a variety of restaurants, food and beverage stations, bakery, and retail items, on a brand new episode of The Main Course. Patrick Martins is joined by brothers Adam and Alex Saper who are partners in the Italian retail giant. Adam Saper spent childhood summers in Italy where he became enamored with the food and the people. After he graduated from Columbia University, he boarded a plane to Florence to learn the language. A year later, he was back in New York with Italian roommates, but not nearly enough quality Italian food. He decided to solidify his entrepreneurial experience as the Director of Business Development for a growing medical devices company. The job often brought him abroad and, by chance, brought him back to Italy by way of Oscar Farinetti’s “Eataly.” He wanted to give his hometown an opportunity to experience the energy and the quality of this unique Italian marketplace. So, he and his brother, Alex, put their Italian to good use and forged a partnership to create the first ever Eataly North America. Alex Saper started his career in finance but found himself unfulfilled. He wanted to pursue his passion for Italian food and wine and with his Italian language skills, began working at the Eataly founding flagship in Torino, Italy. As the company grew, he traveled to Japan to open more stores, studying the business to determine the best way to translate this amazing concept to his fellow New Yorkers. Together with his brother, Adam, and New York restaurant veterans, Mario Batali and Joe and Lidia Bastianich, the very first Eataly USA located in NYC started to take shape. This program was brought to you by Brooklyn Slate.

"Anytime you open something that's 5,000 square feet and hasn't been done before, there will be challenges." [09:00]

"If we don't have good people running our business, we'll never be a success. That starts with people being happy in the stores." [22:00]

--Alex Saper on The Main Course

"It's really nice to be able to be in the store. I love helping customers find something or seeing a frustrated customer, helping them and seeing them become a loyal customer." [20:00]

--Adam Saper on The Main Course


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