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4:3O-5:3O /// Snacky Tunes
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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
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8:OO-8:3O /// Eating Disorder
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12:OO-12:45 /// Cooking Issues
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7:OO-7:3O /// Roberta's Radio
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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
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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
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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


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