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
5:OO-5:45 /// Cereal
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
Manhattan Cocktail Classic Coverage 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
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Sponsored by
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This week on The Morning After, hosts Sari Kamin and Jessie Kiefer kick off a brand new show with some amazing Food News including highlights like frozen raccoon, a celebrity chef's addition of garlic to a sacred dish, and yogurt made with a woman's secret ingredient! After the break, Sari and Jessie welcome sommelier Ashley Santoro, wine director at Narcissa and The Standard, East Village. Chatting about her background and how she came up through the business, she also shares her mission to highlight American wines and promote drinking sherry, while also tells of her favorite places to grab a drink in the city. Tune in for much more and to find out how Ashley does on The Morning After Quiz! This show was brought to you by Whole Foods Market.


Photo via Zagat 30 Under 30

"I don't think there are any two days that are the same, which makes my job really exciting."

"I think having the goal of pleasing your guests as much as you possibly can is the most consistent thing of my job."

--Ashley Santoro on The Morning After


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Hosted By
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Sponsored by
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This week on The Morning After, hosts Jessie Kiefer and Sari Kamin kick off the show with some crazy Food News including wine for cats, beer brewed with a secret ingredient, as well as allegations stemming from a Japanese McDonald's serving food with tooth fragments. After the break, guests Melissa Clark and Julia Moskin from the New York Times Food Section officially join the show, giving Jessie and Sari the background behind the incarnations of food coverage by the New York Times and how they've recently compiled most of the recipes featured via the Cooking with the New York Times application. The group discusses the notion of standardizing recipes, what the NYT test kitchen situation is like, and how Melissa and Julia come up with their recipes while keeping flavors fresh and new. At the tail end of the show, tune in to see how Melissa and Julia do on The Morning After Quiz! This program was brought to you by Edwards VA Ham.

"Food is more encompassing of what we do cover because we don't just cover cooking, we don't just cover dining, we actually cover food as ingredients. We also cover food as culture. There's a lot of different ways to cover food." [15:49]

"What I'm in the mood for, what's in season, then also what's convenient... all of these things, it's the same as everyone else, the big difference is then I have to call my editor and say, "can I have this for dinner tonight?" [29:02]

--Melissa Clark on The Morning After

"'Cooking [app] has been a massive project because we have recipes from the New York Times going back to 1851." [16:37]

--Julia Moskin on The Morning After


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Find out what goes on behind the scenes at Savuer as Helen Rosner joins this week's episode of All in the Insutry to talk about the recently released book, Saveur: The New Classics Cookbook: More than 1,000 of the world's best recipes for today's kitchen. From the editors of America’s favorite culinary magazine, The New Classics Cookbook features more than 1000 well-curated global recipes in an essential collection for home cooks everywhere. This masterful selection celebrates the brand’s authority, heritage, and depth of worldwide culinary knowledge in what will become an indispensable and treasured guide for everyone who relishes authentic cooking and SAVEUR’s standard of excellence. This program was brought to you by White Oak Pastures.

"As eaters of food we are less regimented in terms of what we're willing to accept on our table." [24:00]

"Our photography has always been very ripe and rich and real." [31:00]

--Helen Rosner on All in the Industry


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