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
Pleasure
Sponsored by
Emaillogo1
Published October 6th, 2014

Running time: 8 Minutes

By Jack Inslee

It's that time again: Ask the Meat Man! Listen in as HRN asks Louis Fantasma of Paradise Locker Meats all about ham.


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Hosted By
Health
Sponsored by
Cain-logotype-hrn-150
Published September 1st, 2014

Running time: 7 Minutes

By Jack Inslee

Listen in as Jack Inslee talks with Inside School Food's Laura Stanley about current lunch food trends and other encouraging signs to be found in school foods this academic year.


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Hosted By
Cooking-issues
Sponsored by
Edw116_150x150_042910sm
Why would a school choose the geoduck as its mascot? Why would anybody sauté zucchini? How can beet preparation go wrong? What's the best way to prepare bone marrow? Find out on a brand new episode of Cooking Issues! Dave Arnold is in the studio and he's joined by Nils Noren on the phone to tackle your questions. From flavored oysters to mushroom texture - join in on the educational and entertaining ride we call Cooking Issues. This program was brought to you by Edwards VA Ham.

"Vegetables that are porous, you want fairly pre-densified before you sauté because otherwise they will absorb oil." [17:00]

"If I really want a piece of a equipment and I buy the lesser version of that piece of equipment, I'm never happy and always end up getting the good one in the end." [28:00]

--Dave Arnold on Cooking Issues


To comment on this episode click here. There are currently Comments

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