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 /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
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 /// Tech Bites
2:OO-2:3O /// Taste Talks
3:OO-3:4O /// Japan Eats
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 /// Ask a Clean Person
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// A Few Things with Claire and Erica
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
THURSDAY
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
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
Joshua David Stein Variety Hour...Half Hour
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
After the Jump
Taste Matters
Native
The Morning After
Eating Matters
Pizza Party
The Mr. Cutlets Show
Manhattan Cocktail Classic Coverage 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
Let_s-get-real
Sponsored by
Cain-logotype-hrn-150
This week on Lets Get Real Erica starts off the show by talking about her favorite imaginary/real best friend, Laura Ingalls Wilder author and subject of the Little House on the Prairie book series. She draws from what she thinks Laura's perspective of food in our modern day and age would be. Would Laura even recognize the things that we call food today, and how does our increasing amount of choices in our diet cause problems in the modern world, all discussed on this weeks episode. This program was sponsored by Cain Vineyard and Winery.

"Our standard America diet is so un-flavorful...we have to smother everything in barbecue sauce and ketchup." [6:00]

"It was never whats for dinner? It was whats not for dinner [In Little House on the Prairie]." [13:00]

-- Erica Wides on Lets Get Real


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Hosted By
Fuhmentaboudit
Sponsored by
Union_beer_distibutors
This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett kick off the show with some beertastic events, Kickstarter projects, and a reminder that tomorrow is National Beer Day! Guest Cheryl Paswater joins the show talking about how she became interested in fermentation via a personal health scare in her early 30's and how she started down the road to eventually founding Contraband Ferments. Contraband Ferments is her small start-up fermentation company in Brooklyn, New York with the goal to provide gut healthy fermented foods and education to the public. Telling Chris and Mary about Contraband's featured CSA program, she also goes on to talk about her recipe for dosas and idlis, traditional South Indian breads that happen to be fermented. Thinking of fermenting at home? Tune in for this informative episode! This program was brought to you by Union Beer Distributors.

"As a fermenter, in general, I'm not super OCD about things. I just kinda go for it and I don't worry about every last detail." [31:20]

"A fermented breakfast taco: it's my dream come true! So good!" [32:50]

"I love fermentation: it's so accessible." [33:40]

--Cheryl Paswater on Fuhmentaboudit!


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Hosted By
Inside_school_food
Sponsored by
Cain-logotype-hrn-150
Processed foods: Whether you need them oven-ready or as components for speed scratch, you probably want them without additives you don't recognize or can't pronounce. You want fresh and vivid flavors kids will go for, and you would prefer to know where and how the ingredients were grown. Possible? Two progressive vendors say yes, if you can make just a little extra wiggle room in your budget. This program was sponsored by Cain Vineyard and Winery.

"Over the last ten years, there’s been a huge push to bring better food into the school market… School food directors are promoting the attributes of our products to parents and students to say, “hey, school food service is changing.” [16:00]

-- Rod Friesen on Inside School Food

"I think that, regardless of how the nutrition rules change, the desire we’re seeing in the school marketplace for clean label, healthier items is going to continue to grow… Parents are demanding healthier foods. Children are too. I’ve had 6th graders ask to see our nutrition labels!"

-- Toni Antonellis on Inside School Food


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