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 /// Tech Bites
2:OO-2:3O /// 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
THURSDAY
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
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
How Great Cities Are Fed
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
Pizza Party
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-main-course
Sponsored by
Fairway
This week on The Main Course, hosts Alexes McLaughlin and Phillip Gilmour kick off the show chatting about some recent food events including Pizza Hut coming out with a gluten free crust and Coors also previewing a gluten free beer. This spurs a great discussion regarding the difference between having a gluten allergy versus a strong dislike of gluten and its effects on the body, and this can be said about most any food 'allergy' these days. After the break, guests Sarah Forbes Keough is officially welcomed to the show and tells Phil and Alexes about her role as the editor of Put A Egg On It, an irreverent digest-sized art and literary magazine printed on green paper out of New York City. Sarah shares that it’s about food, cooking and the communal joys of eating with friends and family. The magazine is biannual and features personal essays, photo essays of dinner parties, special art projects, illustrations, as well as practical cooking tips and recipes. Tune in to hear what's in store for the mag and Sarah in the future! This program was brought to you by Fairway Market.


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

Hosted By
The-main-course
Sponsored by
Untitled
This week on The Main Course, new hosts Alexes McLaughlin and Phillip Gilmour kick off their second show chatting with guest and Heritage Radio Network host Mike Edison. Catching up with Mike, the group covers topics ranging from recent news clips like the Californian foie gras ban being lifted to Charlie Hebdo to Phil's new restaurant, Hi Hello!, being on the precipice of opening. Later, the group has a rousing conversation regarding dietary labels and what it means to be a vegan or vegetarian. After the break, Alexes and Phil hear some great stories from Mike regarding his adventures in punk rock with GG Allin, his many books, and what he is looking forward to in the coming year. This program was brought to you by White Oak Pastures.

Warning! Explicit language!

"War is going to be fought over water. Count on it!" [13:30]

"I got my theremin concept from watching Jimmy Page play." [29:05]

--Mike Edison on The Main Course


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

Hosted By
The-main-course
Sponsored by
Edw116_150x150_042910sm
This week on a brand new The Main Course, host Patrick Martins is in studio with Chef Cal Peternell and son talking about his illustrative career cooking at Alice Waters’ Chez Panisse for nearly twenty years. Recently releasing the book, "12 Recipes," the full color cookbook and kitchen manual filled with lush photographs and beautiful drawings, the chef offers basic techniques and essential recipes that will transform anyone into a confident home cook. From toast, eggs, and beans, to vinaigrettes, pasta with tomato, and rice, to vegetables, soup, meats, and cake, Cal shares that these notes and tips started out intended to help his sons with cooking woes. Tune in to hear more highlights from the new cookbook as well as to hear Cal answer some quick fire questions. This program was brought to you by Edwards VA Ham.

"I tried to make it so that there's approachable and pretty straight forward aspects to the menus and there's variations so that you can get more elaborate depending on your budget, skill level, and the equipment you have."[19:52]

"At Chez Panisse the menu changes everyday, so, that is a challenge and an inspiration." [22:49]

--Cal Peternell on The Main Course


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

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS