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
Ciderweek_nyc_logo
Sponsored by
Considerbardwell_300x300_72dpi
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!

Jump to Segment:

To comment on this episode click here. There are currently Comments

Hosted By
The-food-seen-new
Sponsored by
Tabard_facade_3

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

Jump to Segment:

To comment on this episode click here. There are currently Comments

Hosted By
Word_of_mouth
Sponsored by
Logo-300x300
On today’s WORD OF MOUTH Leiti Hsu is reporting from Copenhagen, Denmark! She's in town for #MAD4, the fourth annual MAD Symposium. She's chatting with Matt Orlando, chef/owner of Amass Restaurant. Matt is from San Diego, and somehow ended up at NOMA before opening his own restaurant. Matt shares his story and culinary journey with listeners and gives some insight into the process of opening a restaurant abroad. Also hear what it was like cooking for René Redzepi in the early days of "new nordic cuisine". This program was brought to you by Of a Kind.

"We were trying to do something nordic that had never been done before. We wanted to embrace the terroir. when's the last time a cuisine was created? René Redzepi created his own cuisine." [39:00]

--Matt Orlando on WORD OF MOUTH


To comment on this episode click here. There are currently Comments

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS