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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
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
Ffl
Sponsored by
Wmmbshow
Published September 3rd, 2014

Running time: 22 Minutes

What does it mean to be a local forager for Whole Foods Market? Elly Truesdel has what most foodies would call a dream job and we're proud to present her as a Future Food Leader. This program was brought to you by The Wisconsin Milk Marketing Board.


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Hosted By
Ffl
Sponsored by
Wfm
Published July 25th, 2014

Running time: 20 Minutes

Equal parts chef and socially-minded pioneer, Tara Norvell wants to change the way the American public conceives of the term waste.’ In her role as co-executive chef at Okonomi in Williamsburg, Norvell inventively incorporates otherwise neglected parts of the animal or vegetable into her offer of ramen and regional Japanese dishes. Her visionary efforts in this area have earned her a place among Heritage Radio Network’s collection of Future Food Leaders in 2014.

By Elizabeth Kulas, Erin Fairbanks & Jack Inslee


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Hosted By
Tasteofthepast
Sponsored by
Wfm
This week on A Taste of the Past, host Linda Pelaccio welcomes Karen Page, author of many books but most recently The Vegetarian Flavor Bible, to talk all about eating vegetarian. With the popularity of cutting out meat in the past decade, Karen Page brings some great dishes to light in the new book. Notably, Karen and her author/photographer husband, Andrew Dornenburg, became vegetarians in 2012. Talking to Linda about the history of vegetarianism, Karen mentions that in the United States, this style of eating actually had religious roots prior to being hailed as a healthy way of living. After the break, Linda and Karen discuss the varying reasons why people choose to change their diets in such a way as well as Karen's reason for becoming a vegetarian. This program was brought to you by Whole Foods Market.

"Why do these flavor combinations we know as classics come to be? It's because people started playing with the ingredients that they had locally." [6:05]

"Vegetables are being embraced by chefs of all stripes [17:48]

"People always say how do you get your protein and I say, well, I eat plants. Plants have protein!" [31:18]

--Karen Page on A Taste of the Past


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