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 /// Tech Bites
2:OO-2:3O /// 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-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:45 /// Cereal
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
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
How Great Cities Are Fed
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
Manhattan Cocktail Classic Coverage Pizza Party
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
Word_of_mouth
Sponsored by
Wfm
On a special off-site edition of WORD OF MOUTH, host Leiti Hsu chats with Michael Tusk, Executive chef and owner of Quince and Cotogna restaurants in San Francisco. Michael shares his culinary story - form childhood to current day - as he recalls apprenticeships, early eating memories and the changes he's seen in the food world over the course of his illustrious career. Michael is known for his refined and modern approach to both Italian and French regional cuisine and he shares some of the influences that inspire him in the kitchen. Tune in and get a closer look at one of the best chefs working on the West Coast! This program was brought to you by Whole Foods Market.

"In order to be a chef, you really need to love food." [28:00]

"I've always respected raw products, materia prima - where things are from." [41:00]

--Michael Tusk on WORD OF MOUTH


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Hosted By
In-the-drink-new
Sponsored by
Michters-logo
When you're the wine director at a restaurant that's received as many accolades as State Bird Provisions in San Francisco, you've got your work cut out for you. Marc Glassberg is a Culinary Institute of America-trained chef and sommelier who has worked at some of the most prestigious restaurants in the world. Glassberg has spent the last two years as the Wine Director at San Francisco restaurant State Bird Provisions. Tune in to this week's episode of In the Drink as Joe Campanale chats with Marc about his work at one of the hottest restaurants in America. Find out his pairing philosophy, the mission behind his wine list and some drinks he's been enjoying lately. This program was brought to you by Michters.

"Everything comes to you in carts and trays. The guest has so many options and flavors you can engage with your whole meal so as a result I wanted to make sure you could say the same thing about the wine." [07:00]

"I'm constantly changing the list to make sure I'm not only putting wines on the list that match the cuisine, but also including wines people are familiar with and want to drink." [08:00]

--Marc Glassberg on In the Drink


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Hosted By
Chef_s-story
Sponsored by
Wfm
This week's featured chef on Chef's Story is Traci Des Jardins, Chef/Owner of Jardinière, Mijita Cocina Mexicana 
and Chef/Partner of Public House. Before opening Jardinière in San Francisco in 1997, Des Jardins worked in some of the highly acclaimed kitchens in Los Angeles, France, and New York City. Classically trained in French cuisine by some of the best chefs and restaurateurs in the world, Des Jardins style is also influenced by her Mexican and French-Acadian grandparents who taught her how to cook. Throughout her more than two decades in San Francisco, Des Jardins has continued to focus and evolve her style of cooking as well as her restaurants. Over the course of her successful career she has trained and groomed many chefs and front-of-the-house personnel, many of whom now help operate her growing group of restaurants. In 2004 Des Jardins opened Mijita Cocina Mexicana in the San Francisco Ferry Building and in 2010 the second location at AT&T Park, combining the best of Bay Area seasonal and local ingredients with the traditional Mexican flavors of her youth. Adjacent to Mijita and located at AT&T Park, home of the 2010 World Series Champion San Francisco Giants, Traci’s Public House is a sports bar serving California influenced pub food. Known as one of the top female chefs in the country, Des Jardins is a two-time James Beard award-winner and has earned a number of industry accolades throughout her career. Des Jardins sits on the board of La Cocina, a San Francisco based non-profit business incubator and on the advisory board of Bocuse d’Or USA, joining fellow chefs in the quest to elevate culinary excellence in the United States. She is a deeply committed activist and philanthropist working with hunger-relief organizations such as Share Our Strength, Citymeals On-Wheels and other non-profits such as amfAR. This program was brought to you by Whole Foods Market.

"If you're going to own your own business you better understand what a P&L is. You can lose a lot of money very quickly if you're not paying attention." [33:00]

"I see lots of young women who come through my kitchen and when they decide to have a child never come back to the kitchen. Motherhood is enthralling and having a child is tough competition for wanting to come back and work. It's a tough dilemma for women in general." [44:00]

--Traci Des Jardins on Chef's Story


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