2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Eating Disorder
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Cutting the Curd
3:OO-3:45 /// We Dig Plants
4:OO-4:45 /// No Chefs Allowed
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
11:OO-11:3O /// Wild Game Domain
12:OO-12:45 /// Cooking Issues
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)
6:3O-7:OO /// Let's Get Real
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO-1:25 /// Evolutionaries
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
6:3O-7:3O /// Nothing Urgent
11:OO - 11:3O /// After the Jump
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
7:3O-9:OO /// GUNWASH
9:3O-10:3O /// Full Service Radio
My Welcome Table
Summer of Food
HRN on Sandy
Everything's On the Table
U Look Hungry
Burning Down the House
"I've always been inspired by what grandmothers are cooking rather than great chefs. I'm always looking for the soul of cooking." --chef Andrew Carmellini on Taste Matters
"The further away we get from work of the hand the more we long for work of the hand. The more time we spend online, the more we want a chicken in the backyard in Brooklyn." --cookbook author Gwen Hyman on Taste Matters
Tags:Andrew Carmellini, Gwen Hyman, The Dutch, Locanda Verde, American Flavor, High Low cooking, molecular gastronomy, the naturalist movement, home cooking, roots cooking, engineered foods, Modernist Cuisine, food trends, nature in food, fetishization, French cooking, modern restaurants, food and morality,
"As somebody who creates objects people touch and interact with, I know all too well why 'do not touch' is [enforced] at museums."
"Food is something that's incredibly broad. It can be everything from the most ephemeral unimportant thing, to something that is a carrier of tremendous meaning and cultural significance."
"I'm very interested in vernacular sculpture, meaning the things that you see around you that had to be sculpted or designed. I'm very interested in the form of those things, and our attachment to those forms. In food there are millions of examples of objects like that [such as a ketchup bottle]."
--food artist Jennifer Rubell on The Food Seen
Tags:Jennifer Rubell, food art, contemporary art, art collections, large scale installations, utilitarianism, artforms, silverware, visual art, food writing, hotel industry, Art Basel, Miami,
"The more you become conscious of the physical reality, the more it will affect your approach and how you think."
"We are getting older, but our buildings are getting younger."
--Theodore Prudon, president of Docomomo on Burning Down the House