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
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
Inside_school_food
Sponsored by
Wfm
A school cafeteria can be a highly charged environment. Crowds of students press into the line, eager to zip through so they can get to their friends and recess. They're hungry. It's very loud. And they're only children. Can we really expect them to focus on healthy choices? Experts from the Cornell Center of Behavioral Economics say we can, with the help of simple, low or no-cost interventions at the point of sale. It's just marketing, but it can work like magic. This program was brought to you by Whole Foods Market

"When you look through a lunch room you really do have to examine it like a grocery store or a space where kids could purchase food." [18:00]

Kate Hoy on Inside School Food


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Hosted By
Arts_seizures
Sponsored by
Robertas
This week on Arts & Seizures, hosts Mike Edison and Judy McGuire are talking Queens! Welcoming connoisseurs of the borough of Queens: Emily Nonko, Andrea Lynn, and Jeff Orlick, the group starts off on a culinary journey through the up and coming area. Emily is the Editor of Brownstoner Queens, Andrea is the author of the book "Queens: A Culinary Passport," while Jeff runs a blog dedicated to eating around Queens. A thorough discussion from the food situation, cost of living, hipness, and the general vibe of the borough successfully introduces any newbie to the area. Tune in to learn all about the undiscovered gems in Queens! This program was brought to you by Roberta's Pizza.

"In Queens the food scene is local and you might be the only person in the restaurant that speaks English." [9:35]

--Andrea Lynn on Arts & Seizures

"I'm okay with Queens not being the next Brooklyn." [12:53]

--Jeff Orlick on Arts & Seizures


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Hosted By
Image
Sponsored by
373032_118841657019_442152286_n
This week on All in the Industry Shari speaks with world-renowned chef and friend, Pichet Ong, about his climb up the culinary ladder from beginnings with Alice Waters at Chez Panisse to working at Jean Georges and eventually opening many of his own successful establishments. Talking today about his inspiration behind becoming a pastry chef to his adventures working in and opening restaurants around the country, Shari and Pichet also discuss what his food future looks like. Tune in to hear Pichet's thoughts on great restaurants, upcoming chefs to watch, and some fun host/guest camaraderie. This program has been sponsored by Rolling Press.

"We don't do desserts for ourselves, or even for one particular audience, but it's for everyone." [5:54]

"The thing that I learned the most, was to not have any preconceived idea of a technique or how to cook something, just cook with love, use the best ingredients, and it's all going to be good." [8:15]

-- Pichet Ong on All in the Industry


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