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12:OO - 12:45 /// The Main Course
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
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 /// Taste Talks
3:OO-3:4O /// Japan Eats
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
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
1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Ask a Clean Person
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// A Few Things with Claire and Erica
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
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
My Welcome Table
How Great Cities Are Fed
Joshua David Stein Variety Hour...Half Hour
the business of The Business
The Whole Shebang
Edible Alphabet
Heritage Breeds
After the Jump
Taste Matters
The Morning After
Eating Matters
Pizza Party
The Mr. Cutlets Show
Manhattan Cocktail Classic Coverage No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
Metropolitan Ave
Summer of Food
HRN on Sandy
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
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This week on Snacky Tunes, hosts Greg and Darin Bresnitz are talking to the guys behind the Cameo Gallery in Williamsburg, Jify Shah and Evan Weiner. Cameo is the definitive Brooklyn venue for bands, DJs, producers, and comedians that is set as a kaleidoscopic arts hub that's hidden in the back of a restaurant. Talking about how Cameo got its start and how they have seen the Williamsburg scene evolve, Greg and Darin get the scoop on how Cameo has been able to up its reputation over the years and bring in some world-renown acts. Greg and Darin go on to ask the guys about their food selection at the venue, and as it turns out, a few of the recipes are personal family favorites that they brought to the menu. In the second half of the episode, the guys officially welcome musical guest, Alex Rose to the Snacky Tunes stage. Striking up a conversation about her past with radio, Alex, Greg, and Darin talk the ins and outs of college and internet radio. Alex can be seen playing in bands every once in a while, but still writes music fairly often. Tune in for a thorough discussion on the Pacific Northwest and to hear great Mexican food hot spots! This program was brought to you by White Oak Pastures.

"I don't know why I wrote a song in French. I was drunk walking home from a bar maybe three or four weeks ago..." [38:43]

"I feel like I was always trying to come up with clever ways to basically be like, 'I'm stoned' - but like in a clever way." [43:05]

--Alex Rose on Snacky Tunes

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This week, on the very first episode of Eating Matters, host Kim Kessler kicks off the episode with a roundtable discussion on food news and policy with Cathy Nonas and Denis Stearns. Cathy is the Senior Advisor to the Bureau of Chronic Disease Prevention & Tobacco Control at the New York City Department of Health and Mental Hygiene while Denis was a founding partner of Marler Clark, LLP, PS, a Seattle-based law firm with a national practice devoted to the representation of persons injured by unsafe food and drink. After the break, Kim welcomes Ricardo Salvador, the senior scientist and director of the Food & Environment Program of the Union of Concerned Scientists. Kim talks with Ricardo about his role at the UCS which includes working with citizens, scientists, economists, and politicians to transition our current food system into one that grows healthy foods while employing sustainable practices. Tune in for an info-packed episode! This program was brought to you by The Tabard Inn.

"The fact that a disparity exists between rich and poor, in terms of food choice, is not new. There's sufficient data to prove that healthier food is more expensive and usually more perishable." [2:26]

--Cathy Nonas on Eating Matters

"Like so many things in the food industry, the use of antibiotics comes down to economics, which is really to say: it's about profit and loss." [5:57]

--Denis Stearns on Eating Matters

"Food is actually a big part of how we use our world. It is the world's largest user of fresh water, with climate change this is a huge factor in terms of how we're going to feed ourselves sustainably. Food is connected to everything. Literally." [19:13]

--Ricardo Salvador on Eating Matters

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On a hospitality themed episode of Roberta's Radio, hear from Mark Canlis, fourth generation restauranteur who owns and operates Canlis restaurant in Seattle with his brother Brian. He chats with Greg Goldman, Robertas' GM, and food writer/former server at Roberta's Aaron Arizpe about the future of hospitality and the idea of putting staff first above everything else.The second of three sons, Mark grew up in a restaurant family. When he officially joined Canlis in 2003, he had already graduated from Cornell University, served as a Captain in Air Force Special Operations, and worked in nearly a dozen restaurants across the country. He met his wife, Anne Marie, while working for famed restaurateur Danny Meyer in opening Danny’s fifth restaurant, Blue Smoke, in Manhattan. Returning to Seattle, Mark spearheaded the effort towards generational transfer and brand modernization that has garnered the family business national acclaim as one of the finest restaurants in America. This program was brought to you by Heritage Foods USA.

"At the end of the day when I go out for my anniversary I don't care what protein you're matching with what wine. I just expect that the food will honor my anniversary, not that my anniversary will honor the food." [17:00]

--Mark Canlis on Roberta's Radio

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