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
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
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
Food-talk-with-michael-colameco

Food Talk with Mike Colameco is brought to you by the following generous underwriters:



Kicking off the 2015 season, Mike Colameco is back with a brand new Food Talk with Michael Colameco welcoming guests Chef Kerry Heffernan and Producer Poull Brien. Kerry opens the segment chatting about his latest projects, including new television projects like National Geographic's "Hooked on Seafood" and The Monterey Bay Aquarium's "Seafood Watch." He is also in partnership with Wild Fish Direct, which focuses on the idea that there are over a thousand known species of fish and shellfish in American waters yet we eat only a select few. Wild Fish Direct knows that almost everything from the ocean has value and is committed to delivering fresh, artisanal seafood that's delicious and better for our oceans and plans on documenting their process with a television show that is being shopped around. After the break, Mike chats with Melanie Asher, CEO, Founder, Master Distiller and Blender at Macchu Pisco about the Peruvian beverage. Pisco is an un-aged 80 proof clear spirit derived from a single distillation of fresh fermented grape juice (wine). Mike gets an in-studio tasting while Melanie shares the rich history and production techniques of Macchu Pisco. Tune in for a great episode for the new year!

"Each of these things that comes out of the ocean is a precious resource." [24:00]

"As a chef it is so much more interesting and challenging when you have to cook with little things, like seaweed, and you have to use these things you are not familiar with." [28:40]

--Kerry Heffernan on Food Talk


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Hosted By
Eating-matters
Sponsored by
Cain-logotype-hrn-150
This week on Eating Matters, host Kim Kessler is discussing school food with guests Laura Benavidez of the Los Angeles Unified School District and Mark Izeman, of the NRDC New York Urban Program. Specifically inspired by the recent story of six of the largest US school districts having switched to antibiotic-free chicken (including Laura's district), Laura explains that this is intended to protect children's health. Amid concerns about the rise of bacteria that gain resistance to conventional medicines, Mark shares the specifics of the usage of such antibiotics in food across the country. Under the new standards, all chicken products served in the districts must come from birds that were never fed antibiotics. Kim goes on to talk to Laura and Mark about the big switch, which is expected to take several years as contracts with food vendors expire and meat producers respond to the new standards, among other details surrounding the program. After the break, Dennis Dimick, editor of the food series at National Geographic, joins Kim for a discussion of the series and food issues occurring in the past year. This program was brought to you by Cain Vineyard & Winery.


Photo by H. Armstrong Roberts, Classicstock/Corbis/National Geographic
A shared meal binds people together, family saying grace.

"Our major goal was food and where it comes from. It just doesn't register in the public's mind, and trying to get a connection between people in society and where food comes from and what it takes to make it happen and the impacts of it... that's the under pinning of what you need to change policy." [22:30]

--Dennis Dimick on Eating Matters


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Hosted By
Sharp-_-hot
Sponsored by
Cain-logotype-hrn-150
Barton Seaver and Christian Puglisi: This week on Sharp & Hot, Emily Peterson is joined by two thought leaders in the world of food - Barton Seaver and Christian Puglisi. First hear from Barton, a National Geographic Fellow and Washington, D.C. chef. He is an influential voice in the culinary world because of his take on seafood and sustainability. In his first book, For Cod and Country, Seaver introduced an entirely new kind of casual cooking featuring seafood that hasn't been overfished or harvested using destructive methods. Now he's taking on a whole new audience: Kids, with his new book National Geographic Cookbook. Later on, hear from Christian Puglisi, the Copenhagen chef at Relæ and author of Relae, A Book of Ideas..

"I think we have a responsibility to support the fisheries that are operating legally under the laws we created." [07:00]

"Americans eat 14-15 pounds of seafood per person per year. We eat 204 pounds of beef per person." [09:00]

"When we're having fun cooking we're most often using fresh and raw ingredients - that's a great start." [13:00]

--Barton Seaver on Sharp & Hot


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