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
Unnamed_1_
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
The-food-seen-new
Sponsored by
Icc-logo
On today’s episode of THE FOOD SEEN, Sarah Simmons Southern sense of hospitality, may have turned her Sunday suppers into New York City’s culinary salon better know as City Grit. A win as Food & Wine’s America’s Home Cook Superstar, may have proclaimed her food worthy, but nothing prepares you for the business that comes with owning a restaurant. Luckily, years working as a retail strategist for Fortune 100 companies, gave Sarah the insight she needed to become a successful chef and restaurateur. Her second venture, Birds & Bubbles, focuses on fried chicken and champagne, because, really, what’s better than that pairing?! Now working with Williams Sonoma, Sarah curates gourmet gifts, scouts out up and coming chefs in cities across the USA, and begins to focus back on her Carolina roots, with possible brick and mortar culinary experiences making their way back South. So much for just being a home cook. This program was brought to you by The International Culinary Center.

"I felt like I owed the food community something because I got to change my life over night." [17:00]

"No one really knows this because it wasn't the initial intention but I got to use City Grit as my own test kitchen." [26:00]

"Champagne is really hard to experiment with when the majority of the bottles are over $100." [27:00]

"I just want everyone to make fried chicken. It's not as hard as they think." [30:00]

--Sarah Simmons on THE FOOD SEEN


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Hosted By
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Sponsored by
Wfm
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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