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
Fuhmentaboudit
Sponsored by
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Jeff Mello is a yeast wrangler. Find out what this means and so much more about yeast on today's episode of Fuhmentaboudit as hosts Chris Cuzme and Mary Izett chat with Jeff about home brewing, yeast strains and other tidbits of information about yeast and making your own beer. Jeff runs Bootleg Biology, an open source yeast (and wild bugs) project whose goal is to create the most diverse library of microbes for the creation of alcoholic and fermented beverages. Jeff leaves no stone unturned in this conversation on yeast and brewing. Things get particularly scientific here, but don't be afraid - any home brewer can implement the tips Jason offers here. Tune in and get the inside scoop on yeast! This program was brought to you by Edwards VA Ham.

"Anywhere you are there is yeast available. It's amazing how character can be different between different strains." [09:00]

"I need people to become a part of Bootleg Biology. It's bigger than myself i want to teach people things - the larger goal is to make a database that shows there is local yeast everywhere." [18:00]

--Jeff Mello on Fuhmentaboudit


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Hosted By
Fuhmentaboudit
Sponsored by
Considerbardwell_300x300_72dpi
This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett kick off the show recapping their exciting weekend before welcoming guest Leda Meredith to talk about her new book "Preserving Everything." How many ways can you preserve a strawberry? You can freeze it, dry it, pickle it, or can it. Milk gets cultured, or fermented, and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated, and preserved in oil. Pork becomes jerky. Cucumbers become pickles. There is no end to the magic of food preservation and Leda joins the episode to provide information on various preservation techniques while demystifying everything in the process. After the break, Leda also talks about her family background and how foraging became a notable part of her life. This program was brought to you by Consider Bardwell.


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Hosted By
What-doesn_t-kill-you
Sponsored by
Cain-logotype-hrn-150
Get ready for a soup-to-nuts conversation on the meat business on a brand new episode of What Doesn't Kill You, with Katy Keiffer. She's joined by George Faison, partner and COO at DeBragga and Spitler, a top quality meat distributor based in NYC. George was a founder of D’Artagnan where he worked as a partner for 20 years before moving to DeBragga and Spitler. He has been honored for achievement by his peers with both the Food Arts magazine Silver Spoon Award, and the Who's Who of Food & Beverage in America from The James Beard Foundation. In 2005, he received a Lifetime Achievement Award from Bon Appétit magazine. This program was brought to you by Cain Vineyard & Winery.

"There's been a proliferation of high quality small meat producers." [03:00]

"Nobody wants a slaughterhouse on their weekend property." [07:00]

"There can be a lot of work done at the state level because it's easier to find allies." [31:00]

"It's hard to fight for something altruistic when you're starving." [34:00]

--George Faison on What Doesn't Kill You


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