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1O:OO - 1O:3O /// In the Drink
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11:OO - 11:3O /// Native
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1:OO - 1:3O /// The Farm Report
3:OO-3:3O /// Eating Matters
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
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9:OO-1O:3O /// GUNWASH
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Hosted By
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This week on In the Drink, Joe Campanale is joined by Grant Reynolds, Wine Director at Charlie Bird. Grant began his career working in restaurants in his hometown of Lake Placid, New York. His passion for wine took him to Piemonte, Italy, where he lived for a year before returning to the United States to attend the University of Colorado. While in school, Grant worked in various restaurants and eventually found himself at to the renowned Frasca Food and Wine where he spent three years working on the floor as a sommelier under the influence of wine greats Bobby Stuckey and Matt Mathew. During Grant’s tenure, the wine team was nominated three times for Outstanding Wine Service by the James Beard Awards. After graduating, Grant went on to pass the Advanced exam with the Court of Master Sommeliers, worked harvest at Domaine Dujac in Burgundy, and spent a few months at Noma in Copenhagen. In January 2013, Grant moved to New York City and began working for Grand Cru Wine Consulting under the leadership of Robert Bohr. He joined the Charlie Bird team in February 2013 and created the restaurant’s wine list with Robert. Less than a year after the opening of the restaurant, Grant was promoted to Wine Director. Grant was one of the finalists of the TopNewSomm competition, which recognizes excellence in the industry. He is one of the youngest Advanced Sommeliers in the country. This program was brought to you by Michter's

"We have a very short wine by the glass selection and that's intentional because we often have wines open. We don't have a Chardonnay by the glass, but chances are we'll have white Burgundy by the half bottle." [20:00]

--Grant Reynolds on In the Drink


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Hosted By
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Sponsored by
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When you're the wine director at a restaurant that's received as many accolades as State Bird Provisions in San Francisco, you've got your work cut out for you. Marc Glassberg is a Culinary Institute of America-trained chef and sommelier who has worked at some of the most prestigious restaurants in the world. Glassberg has spent the last two years as the Wine Director at San Francisco restaurant State Bird Provisions. Tune in to this week's episode of In the Drink as Joe Campanale chats with Marc about his work at one of the hottest restaurants in America. Find out his pairing philosophy, the mission behind his wine list and some drinks he's been enjoying lately. This program was brought to you by Michters.

"Everything comes to you in carts and trays. The guest has so many options and flavors you can engage with your whole meal so as a result I wanted to make sure you could say the same thing about the wine." [07:00]

"I'm constantly changing the list to make sure I'm not only putting wines on the list that match the cuisine, but also including wines people are familiar with and want to drink." [08:00]

--Marc Glassberg on In the Drink


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Hosted By
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This week host Celia Kutcher is kicking off 2015 with a brand new episode of Animal Instinct celebrating National Bird Day with Dr. John Marzluff of the University of Washington. Talkin' all about crows, John answers many questions regarding the well-known bird such as the typical lifespan and social structure of the species. John goes on to relay that crows are exceptionally intelligent and possess social structures that aid in how they learn and communicate with one another. After the break, Celia and John discuss ways in which crows have influenced humans, including language, culture, and even burial techniques. Tune in to hear about the guest's research and findings he has contributed to the ornithological field and why experts say that crows never forget! This program was brought to you by Heritage Foods USA.

"All the different members of the crow group have slightly different social structures but they do mate for life." [4:10]

"Social animals like a lot of crows, they learn both by direct experience and by social learning or observation." [7:40]

--Dr. John Marzluff on Animal Instinct


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