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
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Get a social media primer from Grace Bonney on an essential episode of After the Jump! She breaks down the steps you need to take to start building your brand online and shares advice on how to chart your successes and failures with social media. Tune in as she explains the differences between small, medium and large content and outlines strategies for you to tackle the sometimes overwhelming task of entering the social media stratosphere. This program was brought to you by Mail Chimp.

"There are 1.2 billion people on Facebook. There are 225 million on Twitter, 200 million on Instagram and over 70 million people on Pinterest. It's an awful lot of people and the kicker is those people are also potential clients, customers... Avoiding them represents missing out on opportunities none of us can afford to let pass us by." [01:00]

"Start a chart on your computer. You'll want to track account names, what platform they're on and what they're doing that you like." [03:00]

"You don't want to fall into the trap of only posting light content. Find the mix that's right for you." [08:00]

--Grace Bonney on After the Jump


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Hosted By
Greenhorn-radio
Sponsored by
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Ty was born in Taos, New Mexico, graduated high school from Goldthwaite High School, and College from Texas State University- San Marcos. After finishing graduate school at The University of Montana in 2008, Ty made the decision to move back to his Mom and Step Father's ranch in Comanche, TX. Ty turned what was a operation that sold their stock at the auction into a retail operation called Windy Hill Farm. Ty began by changing the land to include an acre garden and orchard, a flock of pastured chickens, grass fed and finished beef operation, and all natural goat. The drought led Windy Hill Farm to butcher a large % of their stock and in turn pushed us into a surplus of goat meat. A bad turned into a good and Windy Hill Farm began sourcing goat from partner ranches to meet the demand. Windy Hill Farm now sources 75% of goat, eggs, and beef from partner ranches. For 2014, Windy Hill Farm is looking at approximately 700 goats processed for direct sales to customers, restaurants, wholesalers, and delivery services. This program was brought to you by Heritage Foods USA.


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Hosted By
Greenhorn-radio
Sponsored by
Emaillogo1
For seven years Jon Magee worked on organic vegetable farms in the Northeast. In 2012 he published Small Farm Equipment, an introduction to working with tools and equipment on the farm. His current work as a writer and activist centers around the historical and social context of land tenure, industrialized agriculture, farm labor, and economic justice.

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"From the beginning I was skeptical of the idea of an apprenticeship. I didn't think it would put you in a good place to own your own farm because it costs money to buy land." [6:00]

--Jon Magee on Beer Sessions Radio


To comment on this episode click here. There are currently Comments

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