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
Hosted By
Sponsored by
When it comes to food, what exactly does Heritage mean? How did Slow Food's Ark of Taste help launch Heritage Foods USA and bring pasture raised pork and Heritage breed turkeys and chickens to the dinner plates of thousands of Americans? Hear the Heritage story from Patrick Martins himself, the man who founded Slow Food USA, Heritage Foods USA, Heritage Radio Network & The Heritage Meat Shop. This episode was sponsored by Hearst Ranch.

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Tune in for a special episode of All in the Industry as host Shari Bayer sits down with the team behind Heritage Radio Network. Guests Erin Fairbanks, Allison Hamlin, and Jack Inslee (Executive Director, Deputy Director, and Executive Producer, respectively) discuss their varied backgrounds prior to jumping on board with an independent, up and coming internet radio station, and furthermore, what brought them to food talk radio. Shari gets to the bottom of how the station finds unique content and programming, plus the hosts that bring the most to the table before getting the scoop on the new website launch in September 2015. Rounding out the episode, the team plays along with the speed round, chats industry news, and listens in on Shari's solo dining experience. This program was brought to you by Fairway Market.

"That we're able to do stuff from this tiny bunker in Bushwick that can be heard around the world is pretty incredible." [10:15]

--Allison Hamlin on All in the Industry

"Food is basically this secret weapon to talk about everything from race and gender politics to world history to environmental activism to pop culture." [14:10]

"The goal of the station's content is to be action oriented." [27:20]

--Erin Fairbanks on All in the Industry

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Sponsored by
This week on The Morning After, chef Angus Brown travels all the way from Atlanta to have a conversation with host Jessie Kiefer! Angus Brown is Executive Chef/Partner of LUSCA and Partner of Octopus Bar in Atlanta. After attending the College of Charleston, Angus cooked in restaurants throughout Oregon, Florida, and Maine before returning to his hometown of Atlanta. Trained in French, Italian, and Asian cooking, Angus creates focused dishes using only the best ingredients. He draws inspiration from frequent visits to the market and is on the Chef Advisory Board of Atlanta’s Community Farmers Markets. Angus has extensively researched Asian cuisine during months traveling and cooking in Japan and Vietnam. After meeting in Atlanta and collaborating on a supper series, Angus and his friend and fellow chef Nhan Le opened Octopus Bar in 2011. In spring 2014, Angus and Nhan opened LUSCA. This program was brought to you by Fairway Market

"It doesn't feel like work a lot of the times, especially at a place like octopus bar. there's such a loud energy - it's kind of captivating." [17:00]

--Angus Brown on The Morning After

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