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
The Whole Shebang
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
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This week on WORD OF MOUTH, host Leiti Hsu settles in with Union Square Hospitality Group’s Nick Anderer, chef-partner of Maialino and the seven-week-old Marta, a Roman pizzeria in the Martha Washington Hotel. This Columbia U. art history major and finance minor talks design, surfing, oven splurging--and he’ll share Danny Meyer’s superpower. Top of the show starts with Max Sussman of The Cleveland at the Greenmarket. We WINEddown with Champagne, Nick’s favorite funghi pizza pairing. This program was brought to you by The International Culinary Center.

“It’s like the chop shop where we all put together our dream car or something; it’s completely original.” [on the wood-burning open kitchen setup]

“I cooked with my mom a lot, and we had dinner together every single night.”

“I loved sausage, I made a lot of things with sausage, I felt like sausage was the foolproof way to make anything taste good.” [on what Nick cooked as a kid]

“That’s also the funny part about being in Rome is that every single menu looks the same.”

--Nic Anderer on WORD OF MOUTH


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Hosted By
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The tables turn this week on In the Drink as Joe Campanale sites in the guest seat and shares his story for the first time on the show! Find out how he discovered the industry after initially studying politics at NYU. Follow his careers steps from early days interning at Italian Wine Merchants and Union Square Cafe to working as a sommelier at Babbo and eventually opening dell'anima in 2007. Now, Joe is the Executive Beverage Director of Epicurean Group, which manages dell'anima, L'artusi, L'apicio & Anfora. Tune in and get an inside look at the career of one of wine and hospitality's brightest stars. Also get a sneak peak into Downtown Italian: Recipes Inspired by Italy, Created in New York's West Village, the forthcoming cookbook and wine pairing book from the Epicurean team. This program was brought to you by Michter's.

"When I came back from Italy that's when I had this mandate that I had to surround myself with food and wine and spend the rest of my working life that way." [04:00]

--Joe Campanale on In the Drink


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This week on All in the Industry, host Shari Bayer welcomes Stephanie Berghoff to the program. Stephanie is the Co-Founder and President of Culintro, a culinary trade organization that fosters an active community of restaurant industry leaders in order to deliver the connections and opportunities that matter. Boasting 35,000 members, Culintro offers job opportunities in cities such as NYC, San Francisco, LA, and Chicago that range from back of house staff to designers and architects. Chatting with Stephanie about how she became involved in the culinary industry, it seemed that all paths inspired her to create Culintro based on what she found lacking in the industry at the time. Realizing that she wasn't an expert in career services, Stephanie shares how Culintro reached out to various sources in order to give its members the best information possible and also explains how the website's job board works. Tune in for a great discussion on Culintro and to catch up with Shari's restaurant/industry news and to hear about her solo dining experience of the week at the new restaurant, Marta. This program was brought to you by The International Culinary Center.

"In college I knew that I loved the hospitality, I loved meeting people who really were about restaurants." [3:28]

"I thought to myself, okay, well, this is what I understand about hospitality, these are the people that I know are involved in the industry. Let me try to create one resource and platform for them that really connected them." [5:42]

"The only way to succeed in any business is to know enough people to get you to the next level."[6:52]

--Stephanie Berghoff on All in the Industry


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