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 /// 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
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
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
Icc-logo
On today’s episode of THE FOOD SEEN , what happens when a self-proclaimed “man about town” / Instagram aficionado, and a steel ukelele playing avant-garde thespian throw a dinner party? Answer: Spring Street Social Society, ssssociety.com. Patrick Janelle & Amy Virginia Buchanan seek to bring people together in unexpected spaces, pulling off variety show, meets dinner theatre events, complete with coursed dinners. Collaborating with artists and chefs alike, they’re now traveling the globe in search of their next location, and meal. This program was brought to you by The International Culinary Center

"You want a space that speaks for itself then it becomes a conversation that takes place between you and the space." [14:00]

--Amy Virginia Buchanan on The Food Seen

"Its about taking our expectations about the way things are at the moment and subverting that." [16:00]

--Patrick Janelle on The Food Seen


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Hosted By
The-food-seen-new
Sponsored by
Cain-logotype-hrn-150
On today’s THE FOOD SEEN, Charles Phan’s family left Vietnam just before the fall of Saigon to the Vietcong. Arriving to San Francisco in the mid 1970’s, Phan explored careers in pottery, architecture, but his family’s long history as excellent home cooks, manifest itself in 1995 when The Slanted Door opened it’s doors on Valencia Street in The Mission. The original iteration was going to be a rice crepe shop, instead Phan ventured past spring rolls and peanut sauce, introducing us to pho, rice porridges, clay pot cooking, and the wonders of fish sauce. In 2004 The Slanted Door moved to the Ferry Building, Phan won the James Beard Foundation Award for Best Chef California, and Vietnamese cuisine was a solid part of San Francisco’s culinary architecture. Last year Phan won the JBFA for Outsanding Restaurant, celebrating it’s 20th anniversary with the release of his new cookbook “The Slanted Door: Modern Vietnamese Food”. Học ăn, học nói, học gói, học mở. This program was brought to you by Cain Vineyard & Winery.

"I was a guy who tried to bring american culture into my family. " would buy everybody presents for Christmas and had to buy myself one so it looked normal." [09:00]

"I don't believe in this artistry bull-crap. You should study the craft, do it well, bring a little bit of history, educate people then everything else will go fine." [20:00]

"Part of the goal with the book was to tell people some of our story and our struggle of going from place to place." [25:00]

--Charles Phan on The Food Seen


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