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
Hosted By
The-food-seen-new
Sponsored by
Wfm
On today’s episode of THE FOOD SEEN, meet photographer Tara Donne & food stylist Liza Jernow. Combined, they’ve lived gluten-free diets for over a decade. While working at food-focused magazines like Martha Stewart Living, they decided one day to create a publication for people like them, and thusly, Wild Apple Magazine, an online recipe journal, was born. Featuring gluten-free dishes from baking and breakfast, to making your own GF flour blends. Using GF grains like millet, quinoa, buckwheat, amaranth, sorghum, teff … to simply eating GF foods like fruits, vegetables, and proteins like eggs and meats. You ask, what’s the difference between celiac disease and gluten intolerance, well, we’ll finally find out, and from there, figure out the best approach for you to live your GF lifestyle. This program was brought to you by Whole Foods Market.

I was in a lot of pain so I tried giving up gluten -- and it worked." [04:00]

--Liza Jernow on The Food Seen


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Hosted By
The-food-seen-new
Sponsored by
Wfm
On today’s episode of THE FOOD SEEN, it’s not all rain and fog in Seattle when Renee Erickson of Ballard’s beloved The Walrus and the Carpenter comes to us with her book of occasional menus, “A Boat, A Whale & A Walrus”. From crabbing as a child, to in the Puget Sound, to picking wild blackberries for jamming all along the Pacific Northwest, it was actually an education to printmaking and painting at the University of Washington, that had a profound effect on Renee’s opportune life. Luck struck first at Boat Street Cafe, and now finds itself next to the wood fire ovens of The Whale Wins. Fancying fishermen as friends and patrons, Renee serves a spread of herring butter on toast, grills Hama Hama oysters from the Olympic Peninsula, and eats spot prawns raw on Lummi Island, sharing these mouthwatering stories along the way. Hey, she may even invite you to her birthday party, or at least help you find a boat.

"Part of being a cook is relying on your purveyors and your farmers and the relationships you create with them." [24:00]

--Renee Erickson on The Food Seen


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Hosted By
The-food-seen-new
Sponsored by
Wfm
On today’s episode of THE FOOD SEEN, the master of live fire cooking, Francis Mallman, is ON FIRE! Well, not literally, but it’s the title of his new book, Mallman on Fire, a follow up to his international hit, Seven Fires: Grilling the Argentine Way. A self-proclaimed son of Patagonia, Francis embodies the spirit of South America’s finest wood fire cooks, like the indigenous Mapuches, and gauchos on the range. For this book, Francis traveled the world, from Brooklyn to Paris, with a an array of portable chapas (griddles/planchas) and parillas (grills), even cooking infiernillo (between two fires). We’ll talk about wood, which ones to use, how to control their flame, turn them into charcoal, and use the ashes and embers (rescoldo). Recipes such as, Cowboy Ribeyes, Potato and Chicken Galette, Charred Herb Salsa (which is not chimichurri), Coal Burnt Pimento Oil, Tuna Churrasco and Avocado Sandwiches … are all about patience, enjoying conversation, and LOVE. This program was brought to you by Whole Foods Market.

*photo by Peter Buchanan-Smith

"I love to be out in the rain. I love to cook in the snow - I do it a lot. It's so romantic." [05:00]

"The first step [to grilling] is to burn a big fire in your backyard, sit in your chair and see what happens as it burns down." [06:00]

"Every time people see a fie and see you cooking with fire there's a language that bonds you." [19:00]

"You need patience for cooking with fire and that's the beauty of it." [23:00]

--Francis Mallmann on The Food Seen


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