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-2:3O/// 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
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
Beer-sessions-radio
Sponsored by
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Grab a beer and join the party on Beer Sessions Radio, as Jimmy Carbone is joined by Chris Prout and Erik Olsen, the guys behind Dirck the Norseman/Greenpoint Beer & Ale and AJ Bodden and Ray Payne of Coney Island On Tap Beer Festival. Find out how Dirck the Norseman/Greenpoint Beer & Ale got started and how the neighborhood of Greenpoint in Brooklyn has changed over the years and get a great preview of beers and activities that will take place at the Coney Island on Tap Beer Festival! Cheers! This program was brought to you by GreatBrewers.com.

"What we do - we do it well and we keep it about the beer and using a cool location. We're really fired up about it." [26:00]

"New York state has a tremendous fraternity of brewers and beer professionals. There are more and more every day! It's exciting - there's room for everybody in craft beer. We see it as a privilege to be able to go out there and spread the word." [29:00]

--AJ Bodden on Beer Sessions Radio

"Saisons and farmhouse beers are a loose category - so you get a lot of ABV ranges." [32:00]

--Chris Proust on Beer Sessions Radio


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Hosted By
Beer-sessions-radio
Sponsored by
Untitled-2
Get a look behind the world of gyspy brewing with the guys from Secret Engine Brewing on a brand new episode of Beer Sessions Radio! Jimmy Carbone is hanging out with Ray Darmstadt of St. Gambrinus Beer Shoppe, Mike Mare of Secret Engine Brewing, Mike Voigt of Rocky Point Brewing and Sam Barbieri of Waterfront Ale House. The guys taste a few brews on air, discuss brewing techniques and trends in the industry. Younger people seem to be looking towards more summer beers with less hops and collaborative beers are on the rise! Tune in to another fun and awesome episode of Beer Sessions Radio!. This program was brought to you by GreatBrewers.com.

"I brew the beer that I like to drink and if there's extra, I sell it." [08:00]

--Mike Mare on Beer Sessions Radio

"I really think cask ale should be pushed because it really is so good." [15:00]

--Ray Darmstadt on Beer Sessions Radio


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Hosted By
Tasteofthepast
Sponsored by
Cain-logotype-hrn-150
What spirit were the Three Musketeers drinking back in the 17th century? Armagnac! On this episode of A Taste of the Past, Linda Pelaccio is joined in the studio by David Lincoln Ross, a food writer and armagnac expert. Learn about the ancient roots of the spirit in Egypt, and the differences between cognac and armagnac. Learn about the regional grapes used to make traditional armagnacs, and the importance of oak from the Mon Lunzon forest in the aging process. How does one choose a bottle of armagnac? Learn about the different characteristics of armagnac that can be used to determine what quality spirit to buy. How does armagnac pair with food? Learn about the culinary landscape of Gascony, France, and how armagnac plays a significant role in its food culture. This program has been brought to you by Cain Vineyard & Winery.

"Cognac, in the most simple terms, is distilled twice. It yields a more refined spirit with a higher level of alcohol when it comes out of the still. It's called double distillation. Armagnac has a simpler or continuous distillation process so the spirit that comes out after the distillation process is at a lower proof, but because it has only been distilled once, it has a more fragrant and flavorful result." [6:40]

-- David Lincoln Ross on A Taste of the Past


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