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-2:45/// 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
How Great Cities Are Fed
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
Chef_s-story
Sponsored by
Emaillogo1
This week on Chef's Story, Dorothy Cann Hamilton continues her conversation with acclaimed chef Dan Barber. They have an in-depth conversation on GMO's and technology in food. Dan is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of the forthcoming book, The Third Plate (May 2014, The Penguin Press). His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture's board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009).In 2009 he was named one of Time magazine’s 100 most influential people in the world. This program was brought to you by Heritage Foods USA.

"GMO technology is really advanced in that you can take DNA from another species and just insert it." [22:00]

"In the future, I would like to become better acquainted with nature's functioning and how to describe and promote it better and I don't think it's through interventions of technology." [32:00]

"Really truly great flavor only arises out of interconnectiveness of a whole place." [33:00]

--Dan Barber on Chef's Story


To comment on this episode click here. There are currently Comments

Hosted By
Chef_s-story
Sponsored by
Fairway
Fresh off winning the Outstanding Restauranteur award at the James Beard Awards, Barbara Lynch sits down with Dorothy Cann Hamilton on Chef's Story for a candid and insightful conversation on her upbringing, her career and her current projects. Hear how "Knuckles Lynch" survived a tough childhood in the projects and went from working as a bookie in high school to becoming a world renowned chef and restauranteur. From bad business deals to meetings with Michelle Obama, get a rare behind the curtain look at one of America's most fascinating and bold personalities in food. This program was brought to you by Fairway Market.

"At 12, I realized if I could cook for a living, I'd always have a job because people will always eat and drink." [11:00]

"My first trip to Italy was the first time I really felt I wanted to do this. In Italy you didn't need a title you just needed to make good pasta." [23:00]

--Barbara Lynch on Chef's Story


To comment on this episode click here. There are currently Comments

Hosted By
Sharp-_-hot
Sponsored by
Tabard_facade_3
Deborah Harkness on Sustainable Seafood. First - Emily chats with New York Times best selling author Deborah Harkness, who wrote the All Souls Trilogy of fantasy books. Her wine blog, Good Wine Under $20, is an online record of her search for the best, most affordable wines. These efforts have been applauded by the American Wine Blog Awards, Saveur.com, Wine & Spirits magazine, and Food & Wine magazine. Her wine writing has also appeared on the website Serious Eats and in Wine & Spirits magazine. Later in the show, she opines on the state of sustainable seafood with some help from Tom Colicchio. This program was brought to you by Tabard Inn.

"I grew up in a family where there was always wine on the table." [02:00]

--Deborah Harkness on Sharp & Hot


To comment on this episode click here. There are currently Comments

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS