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
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
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
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
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
Gastropod the business of The Business
The Whole Shebang
Edible Alphabet Heritage Breeds
The Morning After
The Mr. Cutlets Show
Manhattan Cocktail Classic Coverage No Chefs Allowed
It's More Than Food
Straight from the Source
Summer of Food
HRN on Sandy
Everything's On the Table
U Look Hungry
Burning Down the House
"There has not been a competitor that has stepped into the ring that I have not destroyed!"
"If you wanna succeed in the wrestling you have to destroy, assess and attack!"
--Ian Aldwin on Arts & Seizures
“What could be more intimate than putting something in your mouth, whether it’s pink like a veal chop or sweet and wet like a domestic vermouth?”
–Patrick Martins, The Carnivore’s Manifesto
This week’s WORD OF MOUTH with Leiti Hsu is a special episode featuring Patrick Martins, founder of Heritage Radio Network (so the very reason why we are here together today) and Heritage Foods and author of The Carnivore’s Manifesto. He also founded Slow Food USA alongside visionary and mentor Carlo Petrini, the man behind the Slow Food movement. Stay tuned for talk of sexy calves, sex drives of the animals we eat, goat poop, Ted Turner, truck drivers, Alice Waters and hipsters. To #WINEDOWN, we get with Nate Adler, beverage director and partner of Huertas, the Basque spot in the East Village, for a primer on vermouth.
On the pleasure of meat 8:15 Everyone knows we should be eating less meat in this country and that meat should be a little more expensive, so I think the best way to go about eating less meat as a country is to go head first from the high board and dive into the gastronomic pleasures of the heritage breed movement. Heritage breeds: gastronomy at its best.
On his boyhood 20:45 As an elementary school kid I was just a snot-nosed little white kid from the Upper East Side that went to an all-boys school, so I learned how to run fast away from the public school kids that would try to beat the crap out of us. It was a real wakeup call when I went to Vassar and I was like ‘What is this? You have to be polite? You can’t yell at the teacher?” I wouldn’t recommend it; I mean single sex schools, what’s up with that?
On books and weed 22:40 It was really interesting, since I only took that one food performance class, I read like a book every two days for three months and it totally expanded my brain. Even to this day, all the weed has still not managed to get my brain down to its original size because of that 3-4 month period of just reading so much. It’s like a muscle. Take a week off and read like 10 books and you’ll be smarter for it.
--Patrick Martins on WORD OF MOUTH
Patricks Martins:This week on Sharp & Hot host Emily Peterson is sitting down with Heritage Radio Network Founder Patrick Martins talking about his book, "The Carnivore's Manifesto: Eating Well, Eating Responsibly, and Eating Meat," co-written by Mike Edison. The book features fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves. We have evolved as meat eaters, proclaims Patrick, and it's futile to deny it. But, given the destructive forces of the fast-food industry and factory farming, we need to make smart, informed choices about the food we eat and where it comes from. Patrick cuts through organized zealotry and the misleading jargon of food labeling to outline realistic steps everyone can take to be part of the sustainable-food movement. Patrick also talks about his fondness for heritage breeds, goat meat, and the start of Heritage Foods USA. Tune in to gain insight into Patrick's thinking on topics from parenting, slaughterhouses, to what we can actively do to make a difference. This program was brought to you by Heritage Radio Network.
"My only issue with vegetarians are the ones who say you shouldn't eat meat. You shouldn't!"
"Some billionaire just needs to build 4 slaughterhouses outside their city... and let the farmers come and charge them a per pound cost."
"Through fun and also fact this is the only book you need to read to have all those answers."
--Patrick Martins on Sharp & Hot