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1O:OO-1O:3O /// Wild Game Domain
11:OO-11:3O /// Inside School Food
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12:OO-12:45 /// Cooking Issues
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2:OO-2:3O /// Sharp & Hot
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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
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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
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9:OO-1O:3O /// GUNWASH
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This week on Native, host Briana Kurtz sits down with the Executive Editor of Saveur Magazine, Betsy Andrews, to talk all about the magazine's Culinary Travel Awards. Briana opens up the interview asking Betsy how the awards came to be and what Saveur hopes to accomplish by bringing the food stories in every country, city, and street to light. The magazine seeks to honor the world's best cities, markets, restaurants, bars, hotels airlines, and other experiences with distinguished awards that were identified by both an expert panel of world travelers as well as the Saveur readers. Betsy shares foodie highlights and favorites from all over the world as well as some amazing markets where the best chefs find their inspiration. After the break, Briana and Betsy delve into the best bars, cocktails, and drinks across the globe before bringing the discussion stateside. Headed on a trip anytime soon? Tune in to find out where you should eat, drink, sleep, and much more! This program was brought to you by Edwards VA Ham.

"It just made sense for us to recognize the destinations, bars, airlines we travel on that exemplify culinary travel. We can't keep these things a secret anymore." [5:10]

"A great market is one that has a lot of variety and also has street food." [6:00]

"Chefs need inspiration and they find it at the street level." [7:15]

--Betsy Andrews on Native


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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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On today’s episode of THE FOOD SEEN, Jonah Miller and Nate Adler grew up on NYC’s Upper West Side. They shared a food life filled with Zabar’s and downtown dim sum, but who would have thought, that a bar mitzvah and the Asturian region of of Spain, would lead them to their own pintxos place in the East Village. Huertas, which literally means “orchards” or “small gardens”, reflects the landscape of Spain’s Northern coast, food pairing with an ever-growing of true Spanish ciders. Stop by for some passed bites in the front room, or stay for the dinner party like tasting menu in the back, but either way, this multifunctional restaurant thrives on it’s youthful enthusiasm for service, slow roasted chicken, and tortilla espanola. This program was brought to you The International Culinary Center.

*photo by Sydney Kramer

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