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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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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Forty years ago Kermit Lynch seemed like an unlikely wine hero. A struggling musician with a fledgling handbag business no one, least of all himself, would have predicted his groundbreaking future as a wine importer and retailer in Berkley California. The American wine-drinking landscape has been forever changed by his work. Kermit is the recipient of two James Beard Awards and was knighted by the French government with their prestigious “Legion d’Honneur”. In 1988, Kermit wrote “Adventures on the Wine Route", which many consider to be the best wine book on the business. Tune in to Evolutionaries to hear his story, in his words. This program has been sponsored by S. Wallace Edwards and Sons

"Of all the unsulfured wines I've imported, only one of them was 100% consistent." Kermit Lynch on Evolutionaries

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This week's guests: Dorie Greenspan & Christine Muhlke

Over the past 20 years, Dorie Greenspan has written 10 cookbooks and won six James Beard and IACP awards for them, including Cookbook of the Year ... twice! She won the IACP Cookbook-of-the-Year Award for Desserts by Pierre Herme and for The New York Times Bestseller, Around My French Table. She's also been named to the James Beard Foundation's Who's Who of Food and Beverage in America. Dorie's latest book is Baking Chez Moi, Recipes From My Paris Kitchen to Your Kitchen Anywhere. Baking Chez Moi is filled with recipes for the simple, homey, wonderfully delicious sweets that she and her friends bake at home in Paris.

"Living in France has really meant that I can work in France. "I have the access to people who can share recipes with me." [05:00]

"There are more women doing spectacular jobs that I didn't think would be possible at the time I was being turned away." [39:00]

-- Dorie Greenspan on Radio Cherry Bombe

Bon Appetit Executive editor Christine Muhlke is the co-author of "Manresa: An Edible Reflection" with David Kinch and "On the Line: Inside the World of Le Bernardin" with Eric Ripert. She was formerly the food editor at the New York Times Magazine.

"One of the great things about being a writer is it gives you license to be nosy." [12:00]

--Christine Muhlke on Radio Cherry Bombe


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