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
The Whole Shebang
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
Snacky-tunes
Sponsored by
Robertas
Today on Snacky Tunes we have host Darin Bresnitz interviewing Chef and Owner of Coppa and Toro in Boston, Jamie Bissonnette. Even as a child, Bissonnette was drawn to the kitchen eschewing cartoons for cooking shows on the Discovery Channel. With this early start, he earned his Culinary Arts degree from The Art Institute of Fort Lauderdale by the young age of 19 and spent his early 20s eating and cooking his way through Paris, San Francisco, New York and Phoenix. These early experiences fed his culinary drive, teaching him expression through his daily-changing menus. They discuss his latest book 'The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home', along with his journey from a young assistant chef to the owner of a famous restaurant in Boston.

Today's musical guest is Psychic Twin. They discuss the band's formation and their latest EP 'Two Visions'. This show is brought to you by Edwards & Sons

"I used to cook with a lot of anger and the dishes just didn't taste pleasant," [20:00]

"In my personal life I don't eat a lot of meat anymore." [21:20]

--Jamie Bissonnette on Snacky Tunes

"I started having panic attacks and ultimately realized that i was probably seriously suppressing my need to move forward with music and move away from what I had going on before." [42:30]

--Erin Fein on Snacky Tunes


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

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


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

Hosted By
Sharp-_-hot
Sponsored by
Emaillogo1
Sausage Kings: Chefs Thomas Rice & Kurt Guzowski of TÊTE. This week on Sharp & Hot, hear from the "Sausage Kings", Chefs Thomas Rice & Kurt Guzowski of TÊTE, a locally sourced, charcuterie-focused restaurant in Chicago's former meatpacking district. They talk about how they started, the process of making charcuterie and what the scene is like in Chicago. Host Emily Peterson and producer Anne Hogan also open the show with commentary on everything from condiments to holiday baking. This program was brought to you by Heritage Foods USA.

"In essence, [with charcuterie], you want the good bacteria to grow quicker than the bad can. [28:00]

--Kurt Guzowski on Sharp & Hot


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

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS