S H O W  S C H E D U L E
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
The Whole Shebang
Edible Alphabet
Heritage Breeds
After the Jump
Taste Matters
The Morning After
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
Search Results
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Did you know LGR has a bigger brother...WWC? Does this make any sense to you? Tune in and find out what all the fuss is about on a brand new episode of Let's Get Real as Erica Wides looks at the past, present and future of her fight against foodiness. This program was brought to you by Cain Vineyard & Winery.

"When 1 in 3 americans is now diabetic and 70% of people over the age of 75 are diabetic or pre-diabetic -- doesn't that mean its time for a huge wake up call, America?" [17:00]

--Erica Wides on Let's Get Real

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For decades, fish at school mostly meant one thing: breaded fingers and patties--tasty enough with ketchup, but completely detached from their natural origins. That's beginning to change in regions with access to local fisheries and processors. There's keen interest in New England districts with strong local procurement programs and cultural affinity for seafood. Learn how a New Bedford processor is creating new opportunities for the sustainably managed Gulf of Maine fishery, with fresh-frozen products for K-12 that are affordable, kid-friendly, and completely recognizable as fish. This program was brought to you by Cain Vineyard and Winery.

Photo of Acadian Redfish courtesy New Hampshire Community Seafood

"One mans trash is another mans treasure, in this case one chef's trim is another mans treasure, I'm just using the smaller fillets." [3:00]

"Our mission is to try and get more seafood eaten by our young people." [14:00]

-- Andrew Wilkinson and Melissa Honeywood on Inside School Food

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On a special off-site recording of Beer Sessions Radio, Jimmy Carbone is hanging out with beer legends Tod Mott and Horst Horst Dornbusch. Tod is a legendary New England-based brewer who created the Harpoon IPA amongst other iconic brews. He's also the head brewer at Portsmouth Brewing and just opened Tributary Brewing in Kittery Maine. Horst is the co-author of the The Oxford Companion to Beer. This program was brought to you by GreatBrewers.com.

"I was able to hone my skills on other people's equipment - that's basically what it comes down to!" 06:00

--Tod Mott on Beer Sessions Radio

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