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MONDAY
1O:OO-1O:3O /// Wild Game Domain
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
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5:OO-5:3O /// Cutting the Curd
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7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
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12:OO-12:45 /// Cooking Issues
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2:OO-2:3O /// Sharp & Hot
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1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Ask a Clean Person
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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
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April Bloomfield: The Jubilee Keynote

Chef April Bloomfield talks with Gail Simmons of "Top Chef" about opening The Spotted Pig, wanting to be a police officer, and learning from her mentors, Ruth Rogers and Rose Gray of The River Cafe. April is introduced by Mimi Sheraton, the legendary journalist and author of "1,000 Foods To Eat Before You Die." This talk was recorded at the Cherry Bombe Jubilee conference in March 2015.


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Hosted By
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This week on Eating Disorder hosts Crazy Legs Conti and The Rev Spyro welcome back Chef Paul Gerard to the show! Sitting down with Heritage Radio Network Founder Patrick Martins and his co-author Mike Edison, plus special guest Kelly Jones of The Spotted Pig, the group talks about everything from hot dogs to Mike's intriguing writing career. After the break, the guys chat about Patrick and Mike's book, "The Carnivore's Manifesto: Eating Well, Eating Responsibly, and Eating Meat" and discuss ways to be an enlightened carnivore, while taking better care of our planet and ourselves. We have evolved as meat eaters, proclaims Patrick and Mike, and it's futile to deny it. But, given the destructive forces of the fast-food industry and factory farming, we need to make smart, informed choices about the food we eat and where it comes from. The guests cuts through the organized zealotry and the misleading jargon of food labeling to outline realistic steps everyone can take to be part of the sustainable-food movement. Tune in for other antics and fun! This program was brought to you by Roberta's Pizza.

"This is actually the greatest ever vegetarian manifesto ever written." [23:40]

--Patrick Martins on Eating Disorder

"This book is also about eating, not just political treaties." [25:50]

--Mike Edison on Eating Disorder


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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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