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-food-seen-new
Sponsored by
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On today’s episode of THE FOOD SEEN, Aarón Sánchez grew up on the Mexican border town of El Paso. He learned to cook from his mother Zarela Martinez, who would come to be one of the first female Latin chefs in New York City, if not the nation. At age 16, Aarón was accepted for master class with Chef Paul Prudhomme, which launched his career, through schooling at Johnson & Wales, and under the tutelage of other nuevo-Latino chefs like Douglas Rodriquez. In 2001, Aarón’s own voice was heard, opening Paladar in New York City’s Lower East Side. Gritty and true to his roots, it helped define the kind of cooking Aarón would continue to perfect. His understanding of chilis, salsas, chorizo, and moles, made Aarón a go to authority for Mexican cooking, landing him a judges seat on Food Network’s Chopped, and in front of many other food television shows, like Cooking Channel’s Taco Trip. When the cameras, and Aarón heads home, he still longs for his mother’s famous arroz con crema. This program was brought to you by Bonnie Plants.

"I don't want people to watch my show and think they'll see classic stuff all the time. I want people to be surprised." [26:00]

"If I see another kid with a pig tattoo, I'm going to throw up in my mouth. Does it make you a better cook if you have a pig tattoo or some beets going up your arm? Come on!" [30:00]

"I'm very committed to helping restaurant workers, especially immigrants, get the rights and respect they deserve." [32:00]

--Aaron Sanchez on THE FOOD SEEN


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Hosted By
The-food-seen-new
Sponsored by
Bpf001675_appad_heritageradionetwork_logoonly_300x250ppi_300dpi_032315
On today’s episode of THE FOOD SEEN, April Bloomfield, chef of contemporary New York classic The Spotted Pig, her restaurants that bookend the Ace Hotel, The John Dory and The Breslin, and the famed revive of the Tosca Cafe in San Francisco. In April’s second cookbook, “A Girl and Her Greens”, she celebrates vegetables seasonally, with all the adoration she has for those not-so-nasty bits oh so loved in London. Growing up in England with her nan’s Sunday roast and her mum’s garden, hear how April traded in bacon sandwiches with HP sauce and a side of frozen peas, for salad sandwiches and crushed spring peas with mint. Don’t worry, this show isn’t just for vegetarians, there’s still a bit of lardo between every slice of hasselback potatoes. From pot-roasted artichokes with white wine and capers, boiled asparagus with ramp béarnaise sauce, watercress soup with spring garlic, swiss chard cannelloni, kale polenta, and broccoli raab morning buns, you too will be eating your vegetables from the top to the tail. This program was brought to you by Bonnie Plants.

"It's quite easy to train your palate to appreciate the bitter" [7:00]

"Mushrooms have that great aroma, sometimes you just want to smother your face in them." [10:00]

"It's about balance. Maybe you don't want to eat steak five times a month - maybe you just want one incredible steak once a month" [25:00]

"I've learned how to make potatoes delicious - and so can people who use this book!" [30:00]

-- April Bloomfield on The Food Seen


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Hosted By
The-food-seen-new
Sponsored by
Wfm
On today’s episode of THE FOOD SEEN, Amy Chaplin grew up in the bush of Australia, 30 miles away from your closest supermarket. Her family built their own home, had a wood-burning stove, baked bread, kept bees, brewed ginger beer, made tofu, and ground wheat into flour, buying much of their dried goods in bulk … This sense of preparedness mixed with her mother’s affinity for entertaining, enlivened Amy’s spirit as a home cook. After years of working in restaurants, most notably the groundbreaking organic plant-based Angelica’s Kitchen in NYC, Amy returned to her own stove to create, At Home in the Whole Food Kitchen, a cookbook that sets you up for a healthy, happy lifestyle, allowing you to celebrate the art of eating well. From stocking a pantry full of whole grains, to introducing super foods to your meals, you can wake up to a bowl of black rice breakfast pudding, or awaken your tastebuds with miso soup with lemon, turmeric lemonade, pistachio pumpkin seed dukkah, and deeply satiate your soul with butternut squash lasagna with sage tofu ricotta, and heirloom bean bourguignon. Come feel the healing benefits of food. This program was brought to you by Whole Foods Market.

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