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
Cooking-issues
Sponsored by
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Dave and the gang are back in the studio this week joined by Peter Kim of MOFAD. Dave starts out the show by hazing our new intern and giving life lessons on nepotism before taking listener questions on high-pressure cooking and the best ways to dispose of used cooking oil. We find out everyone's picks for their last meals and the best places to eat in NYC. Later on, Dave describes the ideal foot pedal setup for a home kitchen and what to do with a bunch of pork. This program was brought to you by MolecularRecipes.com

"Don’t be afraid of nepotism. When you don’t have anything, you have no responsibility not to accept the generosity of others." [3:30]

"Any chemical supply site that will sell to you is going to rip you off majorly just for repackaging it." [15:30]

"For my last meal I would want to do some kind of crazy comparison to foods I couldn’t otherwise have. I wouldn’t go for comfort food because really there’s no comfort to be had...For my last meal I would want to learn something." [19:00]

--Dave Arnold on Cooking Issues

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Hosted By
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Sponsored by
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On a brand new episode of All in the Industry, host Shari Bayer is joined by French culinary and beverage pioneer Rita Jammet. Along with her husband, Andre, Rita helped run La Caravelle, an acclaimed classic French restaurant in NYC, for over 40 years. After it closed its doors post 9/11, Rita was determined to find a new passion. That new passion is something that was by her side all along - champagne. Tune in to All in the Industry as Shari chats with Rita about the La Caravelle champagne brand and what makes champagne such a trending beverage. This program was brought to you by Whole Foods Market.

"I'm originally from the Middle East where hospitality is very important. There's great pleasure derived from hosting somebody in your own place." [09:00]

--Rita Jammet on All in the Industry


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Hosted By
Word_of_mouth
Sponsored by
Icc-logo
This week on WORD OF MOUTH, host Leiti Hsu settles in with Union Square Hospitality Group’s Nick Anderer, chef-partner of Maialino and the seven-week-old Marta, a Roman pizzeria in the Martha Washington Hotel. This Columbia U. art history major and finance minor talks design, surfing, oven splurging--and he’ll share Danny Meyer’s superpower. Top of the show starts with Max Sussman of The Cleveland at the Greenmarket. We WINEddown with Champagne, Nick’s favorite funghi pizza pairing. This program was brought to you by The International Culinary Center.

“It’s like the chop shop where we all put together our dream car or something; it’s completely original.” [on the wood-burning open kitchen setup]

“I cooked with my mom a lot, and we had dinner together every single night.”

“I loved sausage, I made a lot of things with sausage, I felt like sausage was the foolproof way to make anything taste good.” [on what Nick cooked as a kid]

“That’s also the funny part about being in Rome is that every single menu looks the same.”

--Nic Anderer on WORD OF MOUTH


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