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  • Have you heard our groundbreaking series "Evolutionaries"? Check it out and hear the life stories of the people who changed food forever.
  • The next Finger on the Pulse BBQ Blowout will feature Dale Talde & MC Todd on June 11th! More info coming soon.
  • We can't wait for the Lobster Roll Rumble on June 6th! Hear some of our pre-festival coverage here.
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    SUNDAY
    12:00-12:45 - The Main Course
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    MONDAY
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    6:00-6:45 - No Chef's Allowed
    7:00-7:30 - Fuhmentaboudit!

    TUESDAY
    11:00-11:30 - Wild Game Domain
    12:00-12:40 - Cooking Issues
    3:00-3:30 - The Food Seen
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    6:30-7:00 - Let's Get Real

    WEDNESDAY
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    1:00-1:25 - Evolutionaries
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    THURSDAY
    11:00-11:30 - After the Jump
    12:00-12:30 - A Taste of the Past
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    6:00-6:30 - U Look Hungry
    7:30-9:00 - Gunwash
    9:30-10:30 - Full Service Radio

    FRIDAY
    4:00-4:30 - Cutting the Curd

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    Debuts At - 07/17/5012 07:00AM
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    Sponsored by
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    Debuts At - Unscheduled
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    Sponsored by
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    On the very first episode of Edible Brooklyn Radio, Rachel Wharton & Brian Halweil talk about the tradition of Jews eating Chinese Food on Christmas.
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    Edible Brooklyn Radio Introduction: Jews, Chinese Food & Christmas (15:00)

    Tags:
    Rachel Wharton, Edible Brooklyn Radio, Fairway Market, Jews, Chinese food, Christmas, Brian Halweil, Edible Manhattan, Edible Brooklyn, Time Out Magazine, Village Voice, Rachel Blackwell, why is there such a long relationship between Jews and Chinese food on Christmas?, it makes Jews feel cosmopolitan, they can pretend it was kosher, because Chinese cuisine rarely has dairy, moo shu pork, Chinese food restaurants are open on Christmas, Buddhism, there is no indication of Christmas in the restaurants, Orthodox Jews sometimes eat pork, kosher cooking, Judaism is filled with exemptions, New York Jews, Peking duck, The Christmas Story, nobody can escape from Christmas, Christmas is a joke holiday, Pagan traditions, Chinatown, intensifying commercialism, Lazy Susan, smoked fish, Lox, Sable, Herring,

    Holiday Traditions: Cooking At Home or Eating Out (18:00)

    Tags:
    Fairway Market, cooking at home, eating out, Brazilian food, coquito, coqui, restaurant holiday menus, tradition, Thanksgiving at Tavern On The Green, farmers markets, the age of foodism, new food experiences, people want every event to be centered on food, the idea of sitting at home seem inferior, pork belly, elaborate presentation, the process of cooking becomes the backbone of the holiday, lamb shank, boiled eggs, outsourcing holiday meals, Pork For Passover, lefover matza balls boiled in bacon fat, Chinese food, Cantonese food, southern Chinese food, Dong Bai, Szechuan, James Joyce, Chinatown remains an exotic destination, culture shock, Peking Duck House, Pings, East Harbor, Sunset Park, Bay Ridge, Hong Kong Cantonese style restaurants,

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    First Aired - 01/22/2013 06:30PM
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    Sponsored by
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    Propaganda creates reality. Foodiness exists because we continue to consider it real food. Erica is here to continue in her quest to destroy all things foodiness, and convince listeners that real food is real food - and nothing else. Tune in for an exploration into the stranglehold Hollywood and television has on our decision making when it comes to food, and find out how her appearance on Dr. Oz helped move things just so slightly in the direction of what's right. This program was sponsored by Cain Vineyard & Winery.

    "You can't have art without enduring suffering." [7:30]

    "The turnip growers of America aren't sponsoring shows like the "Biggest Loser" or "The Voice" - foodiness companies are." [11:30]

    "Yogurt is a living thing. If you powder it - it's not yogurt anymore." [19:30]

    -- Erica Wides on Let's Get Real

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