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
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 /// Tech Bites
2:OO-2:3O /// 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-5:45 /// Cereal
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
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
Joshua David Stein Variety Hour...Half Hour
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
Manhattan Cocktail Classic Coverage Pizza Party
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
Cutting-the-curd
Sponsored by
Wmmbshow
This week on Cutting the Curd, host Diane Stemple is talking Kickstarter campaigns with Sue Miller of Birchrun Hills Farm and Jessica Sennett of Cheese Grotto. First up, Sue Miller talks about her cheese history before delving into the goal of Birchrun Hills' Kickstarter campaign. As a family-run dairy, they are seeking support in order to build a cheese-making facility (a.k.a. “a cave”) on the farm. The money will go to purchasing a curd vat, shelving (to ripen cheese), and a cooling system for the new aging facility. Sue and her family have been making cheese in a small off-site rental facility for the last seven years and have outgrown the current facility and do not have the space needed to keep up with the growing demand for our cheeses from chefs, farmers’ market customers, and shops around the country. Jessica also shares her background in retail cheese making and explains that she has designed products to help people store and age cheese in their homes. She goes on to add that everyone has had that moment where they reach for a piece of cheese stored in a fridge drawer or on a shelf only to find it covered in mold, stinky (not in a good way) and inedible. As cheese aficionados she and her team have spent the last year thinking about this problem and designing the first line of products: the Cheese Grotto and its little sister, the Cheese Safe. The Kickstarter campaign seeks to help get this project properly off the ground! Tune in to hear all the details behind engaging in Kickstarter campaigns, learn about the guests' projects, and perhaps even contribute! This program was brought to you by The Wisconsin Milk Marketing Board.

"Every gray hair I have on my head came from the blue cheese." [2:18]

"Plan B is to make it work - as farmers we are resilient!" [24:18]

--Sue Miller on Cutting the Curd

"With product and product design you need a decent amount of investment up front in order to get the ball rolling." [25:02

--Jessica Sennett on Cutting the Curd


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Hosted By
Tasteofthepast
Sponsored by
Birite_300x300_72dpi
Americans once sipped coffee and ate pie around communal tables, sharing their struggles and dreams with strangers at Horn & Hardart’s iconic Automat. This week on A Taste of the Past, host Linda Pelaccio is talking the history of the automat with Marianne Hardart, the great-granddaughter of Automat co-founder Frank Hardart; her father, Augustin, was the last of three generations of Hardarts to manage the Automats. But, what exactly is an Automat? Marianne explains it was a 'fast food' restaurant where hot foods and drink were served by coin-operated vending machines that were stocked by actual kitchens making items fresh. Talking about all things Automat, after the break, Linda welcomes Lisa Hurwitz, the Director and Producer of The Automat, The Horn & Hardart Documentary Film (check out the Kickstarter campaign here). Adding her thoughts on the topic and sharing why the Automat is an important piece of American culinary history, she relates how more than just entertainment, The Automat is a parable of how we once dined happily together before turning to the isolated and unhappy experience offered by today's fast food, a bad deal that no amount of advertising can disguise. This program was brought to you by Bi-Rite Market.

"There was nothing automatic about it, which was sort of a joke in the beginning, it involved several people to get the food from one place in the restaurant to another. What it evolved into was this machine that you put in a nickel and opened a door and pulled out your meal." [5:55]

--Marianne Hardart on A Taste of the Past

"The Automat, for me, just had so much personality and character and for someone like myself who never experienced it first hand when I learned about the Automat I was extremely fascinated by the concept." [18:45]

--Lisa Hurwitz on A Taste of the Past


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Hosted By
The-main-course
Sponsored by
Bonnie
This week on The Main Course, hosts Alexes McLaughlin and Phillip Gilmour are back in the studio catching up about Phill's new restaurant, Hi Hello, which recently opened in Bushwick right off the Jefferson stop. A fun and thoughtful sandwich shop, Phill shares the ins and outs of opening a new food establishment and also talks about the intricacies of the perfect sandwich. Did you know that hot dogs are a big deal in Iceland? Phill features the Icelandic delicacy on the Hi Hello menu and goes on to relay his favorite item at the moment. Alexes mentions the Heritage Radio Network Kickstarter Campaign which spawns a great fundraising story from Phill. After the break, Chef and Owner Sal Scognamillo of the iconic Patsy's Italian Restaurant in NYC joins the show talking about his family business that has been embedded in the city since 1944. Coming out with a brand new cookbook, "Patsy's Italian Family Cookbook," Sal explains that this book features new recipes as well as the amazing family history. Sal explains that it was important to him in this cookbook to keep recipes simple, delicious, and accessible to all. This program was brought to you by Bonnie Plants.

"That's my favorite part of the business: going out and meeting people!" [36:50]

"Nowadays, lot of restaurants are owned by corporations... we're so blessed to be there and have the family there all the time." [37:50]

--Sal Scognamillo on The Main Course


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