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
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
Joshua David Stein Variety Hour...Half Hour
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
Native_
Let's go to Tasmania! Native host Briana Kurtz welcomes Shane Mitchell, Saveur Magazine Contributing Editor, to chat about her recent article and travels to the unique island. Telling Briana how such 'off the beaten path' locations are her bread and butter, Shane takes Briana through the best parts of Tasmania including the food scene, things to do, the amazing beaches, as well as the interesting and tasty spirits that are coming off the island. Tasmania is a burgeoning destination so tune in to find out tons more! This program was brought to you by Myriad Restaurant Group.


Photo via Saveur.com

"A friend of mine who lives in Sydney was trying to describe Tasmania to me before I left and he said 'it's like Vermont with bigger sharks!'" [2:32]

"About 45% of Tasmania is preserved land, it'll never be developed, so it is one of the wildest places on Earth still." [4:40]

"There are some great ingredients right in Tasmania that everyone wants!" [16:50]

--Shane Mitchell on Native


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Hosted By
Native_
Sponsored by
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This week on Native, host Briana Kurtz is headed to Iceland with Judy Haubert of Saveur Magazine. Chatting about her journeys to Iceland, she kicks off the show about the typical fare of the nation, heavy in smoked and fermented items. Throughout the conversation, Judy highlights how Icelandic cuisine distinguishes itself from other nordic cuisine and how only in the last century Icelanders have started eating more and fresher fresh. A key to her initial trip to Iceland came about by way of cookbook author, Nanna Rögnvaldardóttir, who composed a great deal of traditional Icelandic recipes in English. After the break, Briana and Judy discuss the economic and political climate in Iceland and how the island has evolved as a travel and culinary destination. This program was brought to you by Edwards VA Ham.

"The chefs there have signed on with the new nordic cuisine movement, which is about sustainability, locality, and foraging." [4:30]

"It's been so amazing to see iceland blooming out of this major economic collapse that was so devastating." [22:00]

--Judy Haubert on Native


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Hosted By
Eat-your-words
Sponsored by
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This week on Eat Your Words, host Cathy Erway is closing out 2014 with two wonderful guests: Helen Rosner of Saveur and Eater and Sara Kate Gillingham of The Kitchn to talk about their respective new cookbooks. Helen shares that Saveur's "The New Classics Cookbook" features more than 1000 curated global recipes in an essential collection for home cooks everywhere. This selection celebrates the brand’s authority, heritage, and depth of worldwide culinary knowledge in what will become an indispensable and treasured guide for everyone who relishes authentic cooking and, of course, the magazine's standard of excellence. Sara Kate tells that "The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking" has 150 recipes with 50 essential lessons, as well as a guide to organizing your kitchen. The book also provides storage tips, tool reviews, inspiration from real kitchens, maintenance suggestions, 200 photographs, and a ton more. Tune in to hear the inspirations and process behind putting the books together from the ladies who know them best! This program was brought to you by Edwards VA Ham.

"Recipes are forever. We're still cooking out of recipes that were written over 100 years ago - nothing changes!" [23:20]

"I think there's something very performative about home cooking in the last few years. I think of it as the 'Instagram-ification' of home cooking." [31:20]

--Helen Rosner on Eat Your Words


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