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
Pizzaparty
Sponsored by
Emaillogo1
This week on a brand new Pizza Party, host Talia Ralph welcomes the pizza mastermind of Roberta's Pizza to the show, Anthony Falco. Talking about how he broke into the Bushwick mecca, Anthony had met Roberta's owner, Brandon Hoy, just before the opening of the restaurant and expressed his interest in having a part in the new kitchen. Since then, Anthony has been a part of the pizza kitchen and shares with Talia the secrets of the day to day operation. New projects like the take out and mobile pizza unit have kept Anthony busy, but Anthony still thinks fondly of his initial time spent at Roberta's and takes the time to break down the details of the pizza kitchen positions and their respective duties. More than anything, Anthony expresses how important the concept of the team is to the process at Roberta's. Before he heads back to the kitchen, Talia asks one last burning question: how do they name the pizzas?! After the break, Talia brings on Michael Correll, a PhD student at the University of Wisconsin and creator of Pizza Tarot cards. Talking about how he came to create such an interesting design, he later shares his thoughts on why pizza is so relatable to the masses. Tune in for a master lesson in Roberta's Pizza! This program was brought to you by Heritage Foods USA.

"What they did for the opening night [of Roberta's Pizza] was give away free pizza... it was really kind of life-altering pizza, it was really great. I'd never had such great ingredients on pizza and it cinched the fact that I really wanted to come in and work here." [3:08]

--Anthony Falco on Pizza Party

"Pizza is a blank slate... people's idea of a pizza can vary wildly. I'm from the East Coast and I moved to the Midwest and I'd never heard of 'St. Louis style' pizza." [33:30]

--Michael Correll on Pizza Party


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Hosted By
Tasteofthepast
Sponsored by
Birite_300x300_72dpi
Mary Gunderson chronicles the journey and food of the Lewis & Clark expedition in her book, The Food Journal of the Lewis & Clark: Recipes for an Expedition. This week on A Taste of the Past, Linda Pelaccio is talking with Mary about the trials and troubles of the Lewis & Clark exploration, and how they ate along the way. Hear how the explorers reacted to seeing buffalo, and how they prepared and preserved buffalo meat. What fruits and greens were available to Lewis & Clark? Learn about the provisions that the explorers brought with them, and why modern American cuisine owes a lot to this one, special trip. Are Lewis & Clark responsible for instant soup? Check out Mary's website, History Cooks, for more information on American expedition and food! This program has been sponsored by Bi-Rite Market.

"Food was survival, and it wasn't always delicious." [22:45]

-- Mary Gunderson on A Taste of the Past


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