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
The-main-course
Sponsored by
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This week on The Main Course, host Patrick Martins welcomes Chef Josh Laurano to the program. Having completed his first three months as Executive Chef at Lupa in New York City (starting there years ago as a line cook), Josh checks in with Patrick and shares his notable past experiences at Batali & Bastianich restaurants such as: Del Posto, Babbo, and Terry Market in Port Chester. The two also discuss Josh's personal background and how it inspired him to gravitate to the kitchen, starting with the woman known as the knish queen of West Virginia: Josh's mom. She owned and operated a local organic bakery while his dad had a vegetarian restaurant in New Jersey. Josh also addresses the grass-fed beef movement with his thoughts and even offers some tips when cooking with the leaner cuts of meat. Navigating Josh's impressive career with the B&B Hospitality Group, Patrick gets the details of the inner workings of these successful kitchens. This program was brought to you by Rolling Press.

"I try and eat, when I can, the meats that you guys stand behind; locally, organically, delicious meat. Fundamentally, as a chef and a consumer it really comes down to the taste of the product." [5:44]

"You have a couple of options as a young cook starting out. You can work and then party and not do anything in between, or can work and read and you can figure out, "alright I overcooked this, why did I do it."... So, maybe that helped propel me faster." [9:13]

"You can't just say I cook food and I'm a chef. We are responsible for the entire dining experience." [13:46]

--Josh Laurano on The Main Course


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Hosted By
Tasteofthepast
Sponsored by
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Most of us eat breakfast every day, but we rarely think of the the origins behind the meal. From etymology to cultural history - go deeper behind breakfast on this week's episode of A Taste of the Past as Linda Pelacchio is joined by author of "Breakfast, A History", Heather Arndt Anderson. Hear how the grab-and-go approach for breakfast has maintained over time and why grains have proven to be so important not only in the meal but in human evolution at large. Discover the early days of the Kellogg brothers as they searched a product that was easy to chew and ended up revolutionizing the way we eat breakfast. From corn to dairy and coffee to cocktails, dig deep into breakfast on A Taste of the Past. This program was sponsored by S. Wallace Edwards & Sons. Break music provided courtesy of Cookies.

"Breakfast was always a grab and go meal and that's a trend that's maintained over time." [6:00]

"In the Renaissance, egg cookery was a pretty big deal. They found hundreds of new ways to cook eggs." [21:00]

"Because of poor water quality in the Middle Ages, small beer was the most common beverage during breakfast." [24:00]

--Heather Arndt Anderson on A Taste of the Past


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