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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Leiti Hsu is back for a brand new episode of WORD OF MOUTH after a brief hiatus! She's full of energy and joined by a great guest to get things back on track. Hear from Chris Jaeckle, the talented chef behind All'onda, a modern Venetian inspired Italian restaurant with Japanese influences in New York City. Chris is a fine dining vet, having worked as head chef at Michael White's Ai Fiori and spending almost a decade in kitchens like Tabla, Eleven Madison Park and Moriomoto. Tune in and hear why his mom is so important to him, why other cultures fascinate him and what it was like dealing with a brain tumor amidst a difficult time in his career. This program was brought to you by Of a Kind.

"When you're about to put 110-120 hours a week into something, other things seem to slip away." [08:00]

"I'm a very curious person - I'm always trying to understand cultures and quite often that's through food." [16:00]

"Everyone rubs you the wrong way sometimes. It's about finding those people who rub you the wrong way the least." [42:00]

--Chris Jaeckle on WORD OF MOUTH


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This week on The Morning After, hosts Sari Kamin and Jessie Kiefer kick off the show with some timely food news, including a politically-incorrect logo, a Russian beverage company purchasing Pabst Blue Ribbon, and airline food being offered via home delivery service. Welcoming to the show Lauren Grimm of Grimm Artisanal Ales, a nomadic brewery that brews beer wherever fermenting tanks are available. She shares that this is a brainchild between herself and her husband, Joe. Notably, they develop each recipe in the kitchen of their Gowanus apartment. Traveling to existing breweries near and far to then craft their ales, each is brewed in a small batch, limited edition, that is inspired by the freewheeling, creative brewing traditions of Belgium. After the break, Yael Raviv, of Kinetic Art, joins the show. Kinetic Art focuses on the publishing, monetization, and distribution of premium cooking apps, like the first-ever James Beard Cooking app, JBF Vegetables. Talking about the process behind innovating and elevating the food app, Yael shares how vital the aesthetic and visual aspects of the app were from the start of the project. Additionally, Yael shares that she and her team tested out the recipes featured on the app and can vouch for each! Tune in for a great show that ends with a bang - The Morning After quiz! This program was brought to you by Heritage Foods USA.

"We make a different recipe every single time we brew at a commercial brewery." [17:00]

--Lauren Grimm on The Morning After

"These are recipes by James Beard Award winning chefs." [35:20]

--Yael Raviv on The Morning After


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