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-2:3O/// 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
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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The stat sheet on hemp sounds almost too good to be true: its fibers are among the planet’s strongest, its seed oil the most nutritious, and its potential as an energy source vast and untapped. Its one downside? For nearly a century, it’s been illegal to grow industrial cannabis in the United States–even though Betsy Ross wove the nation’s first flag out of hemp fabric, Thomas Jefferson composed the Declaration of Independence on it, and colonists could pay their taxes with it. But as the prohibition on hemp’s psychoactive cousin winds down, one of humanity’s longest-utilized plants is about to be reincorporated into the American economy. Get ready for the newest billion-dollar industry. This week's guest is Doug Fine, a man who knows his hemp. In his latest book, Hemp Bound:Dispatches from the Front Lines of the Next Agricultural Revolution, Doug embarks on a humorous yet rigorous journey to meet the men and women who are testing, researching, and pioneering hemp’s applications for the twenty-first century. Tune in to this episode of What Doesn't Kill You as Doug goes from A-Z on hemp and makes a serious case for this serious crop. This program was brought to you by Consider Bardwell.

"Hemp is any variety of the cannabis plant that has .3% or less of THC." [02:00]

"There are farmers making money growing hemp and americans know it know - that's why it's coming back." [08:00]

"I think we're going to have a world leading [hemp] industry here very very soon." [10:00]

--Doug Fine on What Doesn't Kill You


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Hosted By
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Sponsored by
Fairway
Ted Kilpatrick is a rising star in the world of bartending. Formerly of No 9 Park in Boston, he's now the Beverage director at Park South Hotel's new rooftop bar. On another insightful episode of the business of The Business, host Phil Colicchio chats with Ted about his move to New York, the history of the bartender in America and his philosophies on hospitality. Ted is wise beyond his years, and at only 29 he's destined to have a long and fruitful career in the world of drinks and hospitality. Tune in and get to know him! This program was brought to you by Fairway Market.

"Restaurants are the only job I ever had." [05:00]

"Bartending is much closer to baking than it is cooking." [13:00]

"The priority should be placed on drinks that aren't made in front of people that order it." [23:00]

--Ted Kilpatrick on the business of The Business


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Hosted By
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Sponsored by
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On this week's episode of In the Drink meet Matt Wong. Matt was not always on the path to make his mark in the wine industry, it began with exploring bartending as a way to earn extra money while in college. After graduating from the French Culinary Institute in NYC, he spent time working in some of NYC’s finest kitchens such as Vong, Union Pacific and Daniel. Although cooking was a great passion, it was not the path he wanted to pursue long-term. During his time at some of the finest restaurants in NYC, Matt was exposed to the sister of fine dining -- fine wine. He decided that it was something he wanted to explore further and to do so, he accepted a temporary holiday position at Sherry-Lehmann in 2002. While occupying the former desk of culinary icon, James Beard; and building relationships with the notable, Chef Daniel Boulud and wine professional, Kevin Zraly, Matt combined his love for food and wine. Rising quickly through the ranks at Sherry-Lehmann becoming Assistant Manager, Manager, to ultimately General Manager in 2006. In this role, Matt oversees all aspects of the store including operations, client relationships, sales, purchasing, overseeing selection and more. This program was brought to you by Michters.


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