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
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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
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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