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-2:45/// 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
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
How Great Cities Are Fed
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
Food-talk-with-michael-colameco

Food Talk with Mike Colameco is brought to you by the following generous underwriters:



This week on a brand new Food Talk with Michael Colameco, host Mike Colameco is talking with Chef Craig Deihl, author Karen Page, and NYC meat purveyor Marc Sarazin. Kicking off the show with Craig who is the chef at the Charleston, SC restaurant Cypress. Since 2011, he has also led Slow Food Charleston’s Chefs-in-Schools program, which places local chefs in schools and educates students on healthy food choices through classroom demonstrations, after-school programs, tastings and professional development. His work with the Artisan Meat Share (AMS) from 2009-2013, allowed participants to receive local charcuterie while local farmers, in turn, received support from the increased product demand in what Deihl describes as a win-win scenario for both. Next up, Mike switches gears to speak with Karen Page, who is the author of "The Vegetarian Flavor Bible," talking all about eating vegetarian. With the popularity of cutting out meat in the past decade, Karen brings some great dishes to light in the new book. Notably, Karen and her author/photographer husband, Andrew Dornenburg, became vegetarians in 2012. In the last segment of the show, Mike welcomes Marc Sarazin, Partner and President of DeBragga and Spitler, an NYC meat purveyor. Marc's family has a long history in the food and hospitality industry and it was this and his passion for food and his commitment to the food service and hospitality industries, coupled with beliefs he had internalized at a very young age - quality products, superior service and integrity - that have guided him successfully throughout his career. Tune in for a fun meat, veggie, meat episode!

"I think chefs are falling in love with vegetables because they understand that's where the heart and soul of the flavor lies." [40:23]

--Karen Page on Food Talk

"It's not only just about the rib, strip, and tenderloin." [55:45]

"It's an exciting time to be back in the food business." [62:40]

--Marc Sarazin on Food Talk


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Hosted By
Tasteofthepast
Sponsored by
373032_118841657019_442152286_n
Linda Pelaccio begins today's episode of A Taste of the Past by taking a moment to spread the word about Family-to-Family, a relief organization that allows a group of people to sponsor a family who has been affected by Hurricane Sandy. Thanksgiving has always been accompanied by charitable spirit; check out Family-to-Family, and get involved with the hurricane relief efforts. Today, Linda is speaking with food historian Sandy Oliver about the roots of Thanksgiving! Sandy is also the author of the book Saltwater Foodways, a history of Yankee cooking and New England eating traditions, and the recent Maine Home Cooking. Tune into this episode to learn about the religious considerations of Thanksgiving, and how it came to be a national holiday. What foods were most likely on the table during the first harvest feast? Sandy and Linda share some dishes that you may not recognize! Hear about the history of Thanksgiving commercialism! This program has been sponsored by Rolling Press.

"Most of us don't recognize mincemeat for the preserve that it is. It is a way of preserving meat along with apples and other kinds of fruits. It also was convenience food." [14:05]

-- Sandy Oliver on A Taste of the Past


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