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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 /// Taste Talks
3:OO-3:4O /// Japan Eats
5:OO-5:3O /// Cutting the Curd
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8:OO-8:3O /// Eating Disorder
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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
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1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Ask a Clean Person
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// A Few Things with Claire and Erica
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
THURSDAY
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
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
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How Great Cities Are Fed
Joshua David Stein Variety Hour...Half Hour
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the business of The Business
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Manhattan Cocktail Classic Coverage No Chefs Allowed
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HRN on Sandy
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Everything's On the Table
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U Look Hungry
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Burning Down the House
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Hosted By
Business
Sponsored by
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Amber Lambke gives us a state of the grains field report from her office at Maine Grains Alliance in Skowhegan, ME.

By Laura del Campo


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Hosted By
Pleasure
Published: August 17th, 2015
Running time: 1 Minute
By Zoe Holland

Although Luke Holden and Ben Conniff started a mini lobster roll empire with the popular Luke’s Lobster, their new cookbook “Real Maine Food” is an ode to their state as a whole. They recall their journey to explore the Maine’s rich food culture beyond the coastal delicacies we all know.

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Hosted By
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Sponsored by
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This week on The Farm Report, host Erin Fairbanks is talking scallops with Togue Brawn from Maine Dayboat Scallops. Having worked in and around Maine's fishing and seafood industry for over 20 years, she obtained a Master of Science in Marine Policy in 2002. Basically, Togue knows what she's talking about - the fishery, the management, and the product. Starting from the basics, Togue explains the differences between a scallop fresh out of the water versus what consumers find in the grocery store, as well as which parts of the scallop are typically used in the United States versus around the world. Togue goes on to give Erin a rundown on diving for scallops and the current market for the popular bivalve. After the break, the scallop seasonality is discussed, where Togue states that the Federal Fishery has year-round scallops, while fishermen abide by set seasons and weight limitations. Tune in for a great talk on the scallop! This program was brought to you by Brooklyn Slate.

"What really matters is how quickly they [scallops] come to market and how they are treated at market." [16:00]

"Right now about 80% of the value of Maine's fishing comes from lobster. We're largely dependent on the lobster resource, but that's not how it used to be." [25:40]

--Togue Brawn on The Farm Report


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