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
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At last there will be a full-length documentary on James Beard! Learn all about it on a brand new episode of All in the Industry. Shari Bayer is joined by Director/Producer Beth Federici and co-producer Kathleen Squires to talk about how the idea for the film came to be how it's coming along. Shari is also joined by Ronnie Rodriguez of the Chef's Dinner Series. “America’s First Foodie” is a feature length documentary chronicling a century of food through the life of one man, James Beard. Beard, dubbed by the New York Times as the “Dean of American Cookery,” was a Portland native who loved and regaled the bounty of the Pacific Northwest. He spoke of the importance of localism and sustainability long before those terms had entered the vernacular. At a time of “all things French,” Beard appreciated what America had to bring to the table. That tradition continues today and is embodied via modern culinary masters. A cookbook author, journalist, television celebrity and teacher, James Beard helped to pioneer and expand the food media industry into the billion-dollar business it is today. This program was brought to you by The International Culinary Center.

"Making a documentary is a lot like writing a story -- you're doing the research, you're doing the interviews and you're going through transcripts to tell a story. I was surprised to see how similar the process was." [13:00]

--Kathleen Squires on All in the Industry

"I never could have made this film if Kathy wasn't so connected in the food world." [10:00]

"The hand of James Beard has been at work here in terms of the serendipity and the generosity of the people involved in the project." [12:00]

--Beth Federici on All in the Industry


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This week on The Morning After, hosts Sari Kamin and Jessie Kiefer kick off the show with some entertaining food news before welcoming renowned chef Gabrielle Hamilton. A self-trained cook turned James Beard Award–winning chef, Gabrielle opened Prune on New York’s Lower East Side in 1999 to great acclaim and lines down the block, both of which continue today. Sari and Jessie also speak with Gabrielle about her new Prune cookbook, which is an inspired replica of the restaurant’s kitchen binders. She goes on to explain that It is written for her cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. With this in mind, the recipes have been tried, tasted, and tested dozens if not hundreds of times. Sari talks to the chef about the particular chapter entitled “Garbage” which really means smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens, but are turned into appetizing bites and notions at Prune. Tune in to hear all about this remarkable chef and, of course, to find out how she fares with The Morning After Quiz! This program was brought to you by Edwards VA Ham.

"I take all books seriously and I revere books and just because it's a cookbook does not mean it's to be cast off." [12:45]

"This is merely a true rendition, this is what we do at Prune and this is what you can do too - if you want the Bloody Mary the way we make it, the vinaigrette the way we make it, if you want the sweetbreads the way we make them." [18:00]

--Gabrielle Hamilton on The Morning After


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How did a story about hog rectum and calamari on public radio capture the public's attention and win a James Beard Award? Find out on a brand new episode of Eat Your Words, as host Talia Ralph is joined by Ben Calhoun, a producer for NPR's This American Life, who contributed the story about hog rectum to the popular public radio show. He got a tip about a meat plant selling pig intestines as fake calamari, wondered if it could be true, and decided to investigate. Tune in as Ben explains how the story came to life and shares why he became so emotionally invested in the possibility of pork bung masquerading as seafood. This program was brought to you by Consider Bardwell Farm

"I like finding all the paths to go down and chasing them all as far as they can possibly go." [06:00]

"Pricing in American food culture ends up obscuring so many other things that are happening with those foods." [25:00]

"The story appealed to different parts of my personality as a journalist and somebody who likes to make radio [...] I love the idea of it. If you didn't have to use the word rectum, it could be a children's book." [27:00]

"If you eat calamari in the United States, I can't guarantee anything but I'd bet everything I own that you're not eating hog rectum [...] eat your calamari with confidence!" [28:00]

--Ben Calhoun on Eat Your Words


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