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 /// Tech Bites
2:OO-2:3O /// 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-5:45 /// Cereal
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
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
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
Manhattan Cocktail Classic Coverage Pizza Party
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
Tasteofthepast
Sponsored by
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It's Valentine's Day, and there's no better way to celebrate than by indulging with some luxurious chocolate! This week on A Taste of the Past, Linda Pelaccio is joined in the studio by Clay Gordon. Clay authored the book Discover Chocolate, is the moderator of The Chocolate Life, and host of HRN's Straight From the Source. Learn about the origins of chocolate south of the equator, and learn some chocolate terminology. How does one define a 'single origin' chocolate bar? How did the Industrial Revolution and mechanized production shape the chocolate tastes of the world? Hear Clay talk about his recent trip to Peru, and explains how different types of cacao beans ferment. What distinguishes 'good' chocolate from 'bad' chocolate? Tune into this special Valentine's Day edition of A Taste of the Past! This program has been brought to you by The International Culinary Center.

"The closer you get to more genetic diversity, the closer you get to the place of origin." [6:10]

"Every part of the human condition you can connect to chocolate in a meaningful way." [20:40]

-- Clay Gordon on A Taste of the Past


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Hosted By
Sharp-_-hot
Sponsored by
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This week on Sharp and Hot , Emily and Anne interview Elizabeth Carmel of Carolina Cue to Go. Elizabeth tells Emily and Anne about her journey of bringing Texas style barbecue to NY and the history of what barbecue was, to what it has become today, as well as her recent barbecue shipping venture. Elizabeth then informs us that different styles of barbecue stem from what animal you are cooking, what part of the animal you use, and the kind of sauce that you eat it with. After this Emily, Anne, and Elizabeth discuss comfort foods, bread pudding, and their mutual love for sweet potatoes. This program was brought to you by Edwards VA Ham.

"You take a bite and it just transports you to a whole other barbecue place." [15:00]

"I am painfully honest, if you don't want my opinion, don't ask me the question." [32:00]

-- Elizabeth Carmel on Sharp and Hot


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Hosted By
Eating-matters
Sponsored by
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This week on Eating Matters, host Kim Kessler tackles more notable food policy issues. Opening the show with the policy roundtable, she welcomes Denis Stearns, Cathy Nonas, and Samuel Wiseman as they discuss produce that is sold at farmer's markets. Are farmers really growing the produce that they are selling? The roundtable next discusses the new partnership between the Girl Scouts of America and Nesquick to promote cookie – flavored drinks. After the break, Kim speaks with Carlye Burd and David Flemister from EmblemHealth about the ways that EmblemHealth is trying to change the health of the communities they work in by making the connection between food and health. Talking about their initiatives to help their customers lead healthier lives, EmblemHealth seeks to be seen as more of a health resource that happens to sell insurance. Tune in to hear a great roundtable discussion as well as an inspiring business plan from an insurance company trying to change the game. This program was brought to you by Cain Vineyard & Winery.

"This is the first foray into actually turning a program that connects our members to food to a value added benefit - that's part of one of our products. It's called the Local Fruits and Veggies Program. [18:20]

--Carlye Burd on Eating Matters

"About a year ago we started shifting how we saw ourselves and instead of saying we're a health insurance company, we realized that the first step in being a neighborhood resource and helping people to stay healthy, live well, and get better, is to change your internal mantra - we call ourselves a neighborhood health and wellness company. [20:41]

--David Flemister on Eating Matters


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