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-2:3O/// 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
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
Beer-sessions-radio
Sponsored by
Untitled-2
What are the best IPA's in New York? Find out on a brand new episode of Beer Sessions Radio! Jimmy Carbone is joined by Mike Conklin, Brooklyn Magazine editor in chief of Brooklyn Magazine, Jeff O’Neil of Peekskill Brewery, Mike Philbrick of Port Jeff Brewery and Os Cruz & Gene Reda II of TalkBeer.Com. Find out how different online sites rate beers, how Brooklyn Magazine judged the IPA's in their feature and most importantly -- the results! Get an inside look at the New York craft beer scene and the beautiful IPA's being produced in this region. How do ratings affect a beer's success in the marketplace? What are some successful tasting techniques? Find out on Beer Sessions Radio!. This program was brought to you by GreatBrewers.com.

Photo: Brooklyn Magazine

"A lot of people rush through beer tastings. They want to tick off beers like achievements in a video game. Once you've done that a few thousand times you forget what's important about beer - which is sitting down and enjoying it over time." [20:00]

Gene Reda II on Beer Sessions Radio

"As far as ratings go, I try to keep my staff away from rating sites." [25:00]

--Mike Philbrick on Beer Sessions Radio


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Hosted By
Eating-matters
Sponsored by
Untitled
This week on Eating Matters, host Kim Kessler welcomes in studio Ralph Loglisci of the Food and Environment Reporting Network (FERN) and via phone, Nadia Johnson of Just Food. Kicking off the show with a discussion about the recent People's Climate March which recently occurred in New York City, Ralph and Nadia share their opinions on why the march and its cause is very connected to concerns about food and food policy. After the break, Kim gets Joan Gussow on the line to add her thoughts. Joan, a well known professor, author, food policy expert, environmentalist and gardener, is someone that The New York Times has called the "matriarch of the eat-locally-think-globally food movement." Kim talks with Joan about the idea of what is referred to as 'information pollution' in the food industry. Seeking the truth behind controversial topics, it is increasingly difficult to find an unbiased information, especially when large corporations are concerned. Joan has led her classes through ways to dissect this type of problem and to be on the watch for who might be sponsoring such information. Taking on other hot topics spawned by the People's Climate March, Joan initiates great talking points and encourages the consumer to educate themselves about where their food comes from and at what cost. Tune in for a thought-provoking episode picking up where the People's Climate March left off. This program was brought to you by White Oak Pastures.

"I tell my students that the best thing you can do is to have some kind of cognizant frame where to put each piece of information, otherwise you end up with a heap of stuff." [26:08]

"If you're going to talk about climate issues, you can't really avoid talking the fact that we eat way too much meat - too much protein, period." [29:18]

"Recognize, as Barbara Kingsolver said long ago, that whatever great thing you do today remember that it began with eating something that came out of soil." [35:25]

--Joan Gussow on Eating Matters


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Hosted By
Tasteofthepast
Sponsored by
Wfm
This week on A Taste of the Past Linda tackles the delectable topic of the donut with food historian, Michael Krondl, and author of The Donut: History, Recipes, and Lore from Boston to Berlin. Tracing the donut through the years, Michael details the various types of fried dough that ultimately led to the donut that we all know and love today, including the popular cronut. However, when did donuts start being filled with sweets? Where did the donut originate? Where is the donut headed in the future - Linda predicts the up and coming biznut. Tune in to find out more about this beloved treat as well as other derivatives of donuts found around the world. This program has been brought to you by Whole Foods Market.

"I have a theory... that donuts do well in times of economic crisis. If you look at the depression, donuts were big, if you look at the 1970's, donuts were big, and if you look at the last ten years, once again, donuts become huge." [27:19]

"Donuts have a street cred that cupcakes will never have." [28:43]

-- Michael Krondl on A Taste of the Past


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