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
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
Animal-insticnt
Sponsored by
Emaillogo1
This week on Animal Instinct, we're talkin' lions and tigers! Host Celia Kutcher welcomes Susan Bass, the Director of Public Relations for Big Cat Rescue, to the show. Located on 67 acres just north of Tampa, Florida, Big Cat Rescue is one of the world's largest sanctuaries for exotic cats and is a leading advocate in ending abuse of captive big cats and saving wild cats from extinction. Susan shares that, currently, Big Cat Rescue is home to about 100 lions, tigers, bobcats, cougars, servals, and other species, most of whom have been abandoned, abused, orphaned, or retired from performing acts. Tune in as Celia gets a behind the scenes account of this organization and its noble mission. This program has been brought to you by Heritage Foods USA.

"All of our cats are wild, whether they've been pets or not, you can never tame a wild cat truly... and we treat them with the respect and dignity that wild cats deserve." [2:20]

"Every cat has a different story." [9:09]

--Susan Bass on Animal Instinct


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Hosted By
Tasteofthepast
Sponsored by
Wfm
Learn about the history of Antarctic exploration and cuisine on this week's episode of A Taste of the Past. Linda Pelaccio is talking with Jason Anthony, author of the recent Hoosh. But what is 'hoosh'? Antarctic explorers used ingredients like pemmican and melted snow to create a stew that they named hoosh; find out how a diet of hoosh lead to vitamin deficiencies on the cold continent. Tune in to hear about Jason's seasons in Antarctica, and what food he packed for a hundred-day excursion into the center of the continent. What foods are most desired by Antarctic explorers? Also, tune in to hear about early explorers' roasted penguin recipes, and find out how Jason and his colleagues preserved fresh produce in their sleeping bags! This program has been sponsored by Whole Foods. Thanks to Idgy Dean for today's music.

"Antarctica went from being an unknown blank spot on the map to a known blank spot on the map." [7:00]

"Explorers knew from Arctic exploration that you needed more calories in cold temperatures, but the problem was that they were unable to bring enough supplies to Antarctica on their ships to sustain themselves." [8:50]

"I think the unstated thesis of my book is: the worse the food, the better the story!" [15:55]

-- Jason Anthony on A Taste of the Past


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Hosted By
Chef_s-story
Sponsored by
Considerbardwell_300x300_72dpi
This week on Chef's Story, Dorothy speaks with Brooks Headley, Head Executive Pastry Chef at Del Posto in New York City. Tying together his early passion for music and drumming with food and dessert, he talks with Dorothy about performing as both a musician and a chef, finding his start reading cookbooks, and utilizing his Italian roots as an inspiration in his dishes. In May of 2013, Headley won the prestigious "Outstanding Pastry Chef" from the James Beard Foundation for his work at the New York restaurant, Del Posto. As a recent graduate, he tells Dorothy of his story finding a job as a file clerk after graduation, and ultimately ditching the suit and tie and finding a job at cooking at Galileo da Roberto Donna. Eventually, Headley moved on to work at The Ritz-Carlton and Tosca, and to Los Angeles where he spent time in the kitchen under master bread baker Nancy Silverton at Campanile. Unable to stay away from the East coast, Headley crossed the country again to return to DC, this time to assume a position at acclaimed Komi, where he ran the pastry program. He made his New York debut briefly at Compass, where he became known for imaginative renditions of classic desserts, as in his signature deconstructed key lime pie. But as soon as he discovered that Del Posto was in need of a pastry chef, he leaped at the opportunity to join the Batali-Bastianich family, work under Executive Chef Mark Ladner, and return to his Italian roots. Learn more about Brooks Headley's story and inspiration, and the latest desserts that he continues to explore and invent today. Looking to step up your dessert and pastry game? Tune-in to learn from one of the most highly recognized pastry chefs today! This program has been sponsored by Consider Bardwell Farm.

"When the guests come in, it's our job to give them an experience that blows them away." [10:50]

"It's our job, especially at the end of the meal, to deliver to the guests what they want." [40:20]

-- Brooks Headley on Chef's Story


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