2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Eating Disorder
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Cutting the Curd
3:OO-3:45 /// We Dig Plants
4:OO-4:45 /// No Chefs Allowed
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
11:OO-11:3O /// Wild Game Domain
12:OO-12:45 /// Cooking Issues
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)
6:3O-7:OO /// Let's Get Real
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO-1:25 /// Evolutionaries
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
6:3O-7:3O /// Nothing Urgent
11:OO - 11:3O /// After the Jump
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
4:OO - 5:OO /// Food Talk with Mike Colameco
7:3O-9:OO /// GUNWASH
9:3O-10:3O /// Full Service Radio
My Welcome Table
Summer of Food
HRN on Sandy
Everything's On the Table
U Look Hungry
Burning Down the House
"If we keep thinking of hamburgers as American food, i don't think we'll be able to take the step forward in [identifying] a national cuisine."
"Rejecting sustainability as a chef is the equivalent of trashing the hotel as a rock star."
--Anne McBride on Taste Matters
Tags:Anne McBride, Experimental Cuisine Collective, NYU Food Studies, science and food, food chemistry, New American cuisine, chefs as rockstars, hamburgers, national cuisine,
Tags:Anne McBride, Experimental Cuisine Collective, ICE, Institute of Culinary Education, Fine Cooking, Anne's class at Food Studies Program at NYU, Food Issues in Contemporary Culture, Chocolate Epiphany, Bite Sized, career paths in food industry, how Anne is researching her present book, gaining entry into food industry, find your fit in the food industry, Clarkson Potter, overarching happiness of people in culinary professions, Anne has co-written two cookbooks with Francois Payard,
Tags:Will Communication Trivia, Castelano, Anne: Director of Center for Food Media, Switzerland's political neutrality, New York Women's Culinary Alliance, Association for the Study of Food and Service, restaurant publicity, food stylists, food and media,
Tags:what made Anne decide to come to NYC?, www.annemcbride.net, University of Louisiana, Anne's academic background, Pastis: the green fairy, Anne's involvement with the Experimental Cuisine Collective, Kent Kirshenbaum, April 2007 ECC Inaugural Event, Dan Barber, Wiley Dufresne, bridging science and hands-on cooking, Anne forthcoming doctorate,
"If I'm not enjoying it while I'm doing it, it basically doesn't exist for me."
"[When working for large corporations] anybody resting on laurels of doing old fashioned ideas is just going to drown."
"It's sad to me that people have associated style with money."
--designer Todd Oldham on After the Jump