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12:OO - 12:45 /// The Main Course
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
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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
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No Chefs Allowed
Anastasia's Fridge
It's More Than Food
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Summer of Food
HRN on Sandy
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U Look Hungry
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Search Results
Hosted By
Tasteofthepast
Sponsored by
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This week on A Taste of the Past, host Linda Pelaccio welcomes one of Greece's foremost cooking authorities, Aglaia Kremezi to the show. Author of the new book, "Mediterranean Vegetarian Feasts," she lives on the island of Kea, Greece, and also runs a cooking school there. Talking to Linda about the meaning of "nose to tail" vegetarian cooking, Aglaia explains that when she was growing up in Greece, no aspect of food was wasted. Also inspired from her many travels around Greece and the surrounding countries, today she uncovers the history and evolution of many nearly forgotten Mediterranean recipes. Tune in to hear wonderful highlights from the new recipe book, "Mediterranean Vegetarian Feasts," and to learn to make the most with the ingredients around. This program was brought to you by The International Culinary Center.

"These are recipes that I grew up eating, basically." [2:24]

"One of the most expensive ingredients [in Greece] is wood to burn in the oven because there are no forests and just a few shrubs." [10:08]

--Aglaia Kremezi on A Taste of the Past


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Hosted By
Tasteofthepast
Sponsored by
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Grains take center stage on this week's episode of A Taste of the Past as host Linda Pelaccio is joined by Bruce Weinstein, cooking instructor and author of "Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day". Tune in for a lively discussion on grains and their place in culinary history. From quinoa to millet, learn about how whole grains were essential in early China and how they differ from refined grains. From health benefits to culinary applications, Bruce gives listeners plenty to digest on this week's episode of A Taste of the Past. This program was sponsored by White Oak Pastures.

"Millet was the grain of China before rice. Some of the oldest pastas found in China were made of millet flour."

"If you eat whole grain cereal for breakfast you'll be less hungry later than you would if you ate regular sugary cereal."

"Seasonings and flavors have been dumbed down across the board. As a society - we've grown accustomed to more tasteless food that's been over-processed."

"Grains are for everybody - they're not just for the vegans and vegetarians among us!"

--Bruce Weinstein on A Taste of the Past


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Hosted By
Beer-sessions-radio
Sponsored by
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Take a trip to the North Fork of Long Island with Jimmy Carbone this week on Beer Sessions Radio as he's on location chatting with some of the best brewers in Long Island. Hear from the guys behind Greenport Brewing Company, Long Ireland Brewing and Moustache Brewing Co. Find out how the scene in Long Island has evolved over the years and what the brewery movement has meant for wineries in the area. From brewing technology to tastings notes - get an inside look at craft beer in an overlooked part of New York! This program was brought to you by GreatBrewers.com.

"When we first opened our doors there was a push back from some of the wineries. I think in the past couple of years the started realizing if they served beer alongside the wine you might capture more fans and some people might stay longer. We've had great success and built a lot of great relationships with wineries on the North Fork."

--Richard Vandenburgh on Beer Sessions Radio


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