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 /// Radio Cherry Bombe
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 /// 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
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 /// 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
THURSDAY
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
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
After the Jump
Taste Matters
Native
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
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
Hosted By
The-farm-report
Sponsored by
Rt11
It’s hard to think about beer these days without thinking about hops. The runaway craft beer market’s convergence with the ever-expanding local foods movement is helping to spur a local-hops renaissance. The demand from craft brewers for local ingredients to make beer―such as hops and barley―is robust and growing. That’s good news for farmers looking to diversify, but the catch is that hops have not been grown commercially in the eastern United States for nearly a century. Learn more on a hoppy episode of The Farm Report as Erin Fairbanks is joined by Laura Ten Eyck and Dietrich Gehring, co-authors of The Hop Grower's Handbook: The Essential Guide for Sustainable, Small-Scale Production for Home and Market. Jimmy Carbone, host of Beer Sessions Radio is in the studio as well! This program was brought to you by Route 11 Potato Chips.

"Hops puts flavor in your glass. Everybody identifies craft beer with hops - and it's what took people away from commercial beer without any flavor." [06:00]

--Jimmy Carbone on Beer Sessions Radio

"New York was the epicenter for growing hops in the late 1800's. In 1880, 80% of the hops grown in the country were grown in New York State, many of those being grown int he area around Cooperstown." [09:00]

--Laura Ten Eyck on The Farm Report


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Hosted By
The-farm-report
Sponsored by
Rt11
Happy birthday blueberries! This week on The Farm Report, Erin Fairbanks chats with Amelie Aust of Fall Creek Nursery all about blueberries. Fall Creek supplies the majority of blueberry growers around the world with blueberry plants; Amelie is also president of the Blueberry Family Health Foundation, a nonprofit vehicle started by blueberry families for the industry to combine its resources to prevent type-2 diabetes in children. Later in the show, hear from Liz Neumark, founder and CEO of New York catering company Great Performances. This program was brought to you by Rt. 11.

"The thing about blueberries, once a plant is established - it should produce for 10, 15, 20 years! If you start with a really robust healthy vigorous disease free true to type blueberry plant - it pays dividends long term. If you start with quality, you get quality." [08:00]

--Amelie Aust on The Farm Report


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Hosted By
The-farm-report
Sponsored by
Emaillogo1
This week on The Farm Report, host Erin Fairbanks is bringing up the subject of heritage breed rabbits with Taylor Naples, Chef de Cuisine at Craft, and Patrick Beck, owner of New England Grass Fed. New England Grass Fed is dedicated to producing the finest 100% grass fed beef, pork and silver fox rabbit with the help of their local grazing partners. Their animals are raised with respect and grown to their highest potential, while accepting the gift of animals' lives with gratitude. Patrick specifically raises the silver fox breed of rabbit and shares with Erin the story behind this decision as well as other interesting facts about this heritage breed. Craft is just one of the many restaurants that New England Grass Fed supplies rabbit for, and Taylor explains that the product is superior in quality due to the way Patrick raises the animals. After the break, Taylor takes listeners through a step by step process of preparing the rabbit served at Craft as well as his thoughts on other preparations. Patrick shares plans for the future of the silver fox breed and the sustainable nature of harvesting rabbit. This program was brought to you by Heritage Foods USA.

"I saw rabbit as a totally understated protein absolutely absent from the line up of most chefs." [3:50]

"They [silver foxes] are special rabbits and we are honored to have them in the hands of someone like Taylor." [23:40]

--Patrick Beck on The Farm Report

"Rabbits and mustards go together very well... it's a more fun chicken." [21:15]

--Taylor Naples on The Farm Report


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