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
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
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Sponsored by
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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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Hosted By
Eating
Sponsored by
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This week on Eating Disorder, hosts The Rev Spyro and Crazy Legs Conti kick off the show catching up on Crazy Legs' recent trip to England. Working on a project with Morgan Spurlock and Jamie Oliver as well as a short film with former guest Little Jimmy, Crazy Legs recounts some of his favorite eats across the pond. Notably, Crazy Legs shares a funny story about his dinner at The Savoy. After the break, the guys find out about the art of survival of the world's most remote tribal communities with guest Hazen Audel of the new National Geographic series, Survive The Tribe. Talking to Hazen about his family background and current lifestyle, he details some of his best and worst survival experiences with various tribes around the world. This program was brought to you by Edwards VA Ham.

"I've had a lot of experiences in my life that have given me a tough skin." [27:19]

"When we were in Kenya... the only thing I had to eat was milk and blood from cows, and that, I will say, I never got used to." [30:00]

--Hazen Audel on Eating Disorder


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First Aired - 04/05/2009 09:00AM Download MP3 (Full Episode)
Hosted By
Patright
Sponsored by
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This week's Q Report is about beginnings: the roots of the mind, new connectivity in rural America, and reclaiming pre-industrial food systems.

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