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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
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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-2:45/// 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
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9:OO-1O:3O /// GUNWASH
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No Chefs Allowed
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Hosted By
News
Sponsored by
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Published July 28th, 2014

Running time: 6 Minutes

Corn is America’s number one crop. But did you know it comes in colors other than yellow? For more information visit http://www.masafestfeast.eventbrite.com/

By Elizabeth Saxe

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Hosted By
Animal-insticnt
Sponsored by
Edw116_150x150_042910sm
This week on Animal Instinct, host Celia Kutcher is going nuts for squirrels! Welcoming the one of the country's experts on the small mammal, Dr. John L. Koprowski, to the show, he explains the evolutionary background of the squirrel and that the squirrel can be found on every continent, minus Antarctica. Dr. Koprowski also explains the various colors of squirrels throughout the country, such as a black or orange squirrel, and the ill-attempts of taming a wild squirrel. After the break, Dr. Koprowski shares the details behind the lifespan, mating habits, and social behaviors of the different types of squirrels. Tune in to learn all about these interesting creatures and what to do if you find a lost baby squirrel. This program was brought to you by Edwards VA Ham.

"Squirrels were one of those species that at an early age something I could look out the window [and see]... whenever I would think about biology and what I might want to do in the future with my life, I would always come back to find squirrels in that somehow." [2:36]

"They've actually been around for a really long time. They first start to show up in the fossil record about 35 to 40 million years ago." [4:19]

--Dr. John L. Koprowski on Animal Instinct


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Hosted By
Cooking-issues
Sponsored by
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Why’s my low-temp meat green? Why do my onions taste metallic? What can I make with all of these cherry pits? Dave Arnold answers all of this and more on this week’s episode of Cooking Issues. Listeners also get to learn the meaning of “Pancake Syndrome” (It’s not as fun as it sounds) as well as the best camping food (Risotto al Funghi). This program was brought to you by Whole Foods Market.

“Most of the greening in meats are due to sulfur or hydrogen peroxide.”

“The longer an onion sits after it’s cut the more metallic it’s going to taste”

“Do not store flour in the fridge, store it in the freezer.”

--Dave Arnold on Cooking Issues


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