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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Sponsored by
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Chris Banker makes cider, beer, and cheese at home! This week on Fuhmentaboudit!, Mary Izett and Chris Cuzme call up Chris in San Diego to talk about his different fermentation processes. Hear how Chris uses simple ingredients like apple juice and cherries to make delicious, unique dry ciders! Find out why Chris's recipes are great for beginning homebrewers. Why did Chris think that cheesemaking was a natural progression after brewing at home for years. Learn why Chris felt the need to start a cheesemaking club called Queso Diego once he delved into the world of hard cheeses. Chris teaches Mary and Cuzme to make mozzarella and ricotta at home with a few simple steps! This program has been brought to you by Consider Bardwell.

"My process is very conducive to fruit and specialty ciders... It's nice to experiment, add fruit, or maybe try some aging characteristics." [11:00]

-- Chris Banker on Fuhmentaboudit!

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Hosted By
Inside_school_food
Sponsored by
Wfm
Three very big districts—Riverside, San Diego, and Oakland—are taking farm to school to the next level with an enormous, year-round commitment to sustainably grown California chicken. Their ambitious purchasing initiative, which has been several years in the making, is designed to send a clear and certain message to the poultry industry: Clean up your act. Our students’ health is at stake. Find out more on this week's episode of Inside School Food. This program was brought to you by Whole Foods Market.

"Any professional working in this field climbs this incredibly high hill in terms of their education on food systems when they engage in these projects." [12:00]

--Ariane Michas on Inside School Food


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Hosted By
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Sponsored by
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Today's episode of THE FOOD SEEN was taped in San Francisco at Stitcher.

Maia Hirschbein is an oleologist, an olive oil specialist. She up in San Diego with an orchard as a backyard, but it took a semester at the University of Gastronomic Sciences in Italy, for her to realize what her home state of California had to offer. A missed attempt at working wine harvest in Tuscany lead Maia to her first olive grove. Olive oil has a history over 6500 years old, but the national growth of olive trees only started in the late 1700's. Learn about Maia's work with the California Olive Ranch, educating us about how olive oil is actually more of a fruit juice, what the best times of the year are to buy a bottle, that it doesn't age like wine (so use it right away), and how taste and talk about all flavors and aromas produced by the myriad of varietals existing around the world, and blended in California. This show was brought to you by Tabard Inn

The following olive oils were tasted during this show:
1.
California Olive Ranch, Arbeqina
2. Laconia Crete, Pendolino, Leccino, Frantoio, Manzanillo, Mission
3. Deergnaw, Nociara, Taggiasca, Casaliva, Coratina, Picholine
4. Frantoio Grove, Frantoio


*image courtesy of http://www.aromadictionary.com/oliveoilwheel.html

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