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12:OO - 12:45 /// The Main Course
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
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
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
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
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
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
My Welcome Table
How Great Cities Are Fed
Joshua David Stein Variety Hour...Half Hour
the business of The Business
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Edible Alphabet
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Eating Matters
Pizza Party
The Mr. Cutlets Show
Manhattan Cocktail Classic Coverage No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
Metropolitan Ave
Summer of Food
HRN on Sandy
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
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This week on Snacky Tunes, Greg Bresnitz and guest co-host Jordana Rothman kick off the summer solstice with guest Angelo Romano of Rocky Slims in the Murray Hill neighborhood in NYC. Angelo shares his background in food and how he came to open his own restaurant featuring his own brand of Italian-American cuisine that uses carefully sourced ingredients that are transformed into flavorful compositions with a focus on extracting maximum flavor. Angelo also reveals his goal at Rocky Slims is to offer an array of new Italian-American cuisine experiences in the space, from the organic flours used to make the square pizzas, the local salumi, the pastas, the contornis and the brick oven slice shop in the back. After the break, Greg welcomes musical guest Strange Names. Hailing from Minneapolis,the guys explain how they formed and made their way to the east coast, plus details surrounding their new record that was re-recorded and produced with Andrew Maury. Tune in for a great show! This program was brought to you by Bonnie Plants.

"Pizza wasn't anything I ever was interested in. It's also hard as s**** to make 200 pizzas a day, it's an art form...the variable for execution and consistency is so skewed, every single one, it's ballsy thing. I don't think it gets enough respect." [7:13]

"A big part of the job is managing and fine tuning. I think those are the two key points in making really amazing restaurants consistent all the time and also, in theory, you want it to always be like this, consistently awesome day in and day out." [12:25]

--Angelo Romano on Snacky Tunes

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What’s behind the “True Food” revolution in Minneapolis Public Schools? Ambitious purchasing of industrial-strength gadgets—cook-chill tanks, vacuum baggers, a meat shredder, a "gentle mixer," and a 30-foot-long sous vide cooker—may be costly, but food costs are down, participation is up, and unpronounceable additives are out. This program was brought to you by Rt. 11 Potato Chips.

"Food has to look good so people eat it. It starts with the eyes." [09:00]

---Ricardo Abbott on Inside School Food

"When you're making your own recipes you have control over what goes in that recipe. Everything we make here, we're very choosy and picky about the products we cook." [14:00]

--Bertrand Weber on Inside School Food

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This week on a brand new Snacky Tunes, hosts Greg and Darin Bresnitz welcome food writer Jordana Rothman, musical guest Odetta Hartman, and HRN Executive Producer Jack Inslee to the show. Kicking off the episode with Jordana and her recent ventures, she shares that she just finished her first book "Tacos: Recipes + Provocations" which she co-authored with chef Alex Stupak of New York's Empellón restaurants. Jordana gives the guys a rundown of what to expect from the book's recipes as well as thoughts surrounding the perceptions of Mexican food and how they are evolving. Jordana also offers her thoughts on food trends on the rise from up and coming cities to commenting on the location of this year's James Beard Awards to things to keep an eye out for in 2015. In the second half of the show, Greg and Darin bring on musical guest Odetta Hartman to perform a few live tunes from soon-to-be released new album "222"! Going back through Odetta's history, as it turns out, her parents are responsible for starting up Two Boots Pizza. She goes on to share that her parents were an integral part of her love of music and that she's continually inspired by the students she teaches at the Lower East Side Girls Club. Tune in to find out where you can find Odetta Hartman in the coming year and where you can get at her new material! This program was brought to you by Whole Foods Market.

"For one thing I think it's [Mexican food] a deeply misunderstood cuisine in the United States in particular, and really around the world." [9:35]

"The biggest love story that I have to talk about is tortillas." [14:50]

"It's this notion of sprawl, you know, these trends they start in New York or LA or San Francisco and then they become so wide spread." [32:25]

--Jordana Rothman on Snacky Tunes

"Now that I've melded folk with a little bit of electronica I'm interested in seeing if maybe I can write a house tune or something like that." [64:00]

"A lot of this record has been grounded in portable field recordings... a lot of the songs are tellings stories so we were able to create these audio landscapes around the songs." [71:35]

--Odetta Hartman on Snacky Tunes

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