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 /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
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 /// Taste Talks
3:OO-3:4O /// Japan Eats
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 /// Ask a Clean Person
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// A Few Things with Claire and Erica
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
THURSDAY
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
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
Joshua David Stein Variety Hour...Half Hour
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
After the Jump
Taste Matters
Native
The Morning After
Eating Matters
Pizza Party
The Mr. Cutlets Show
Manhattan Cocktail Classic Coverage 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
How well do you communicate with your pet? Tune in to Animal Instinct as host Celia Kutcher gets animal communicator Adrienne Wisok on the line from Detroit talking how she uses her background as a veterinary technician with degrees in biochemistry, molecular biology, and neuroscience to understand animal intuition (which is also the name of her animal consulting business!). Adrienne highlights how she trains animals on an individual basis and how important it is to pay attention to a pet's body language. Her new project uses conversation, information, and technology to initiate change in the way people treat their dogs in an urban environment while also increasing the vaccination and licensing rate for canines. This program was brought to you by Heritage Foods USA.

"I help people really learn how to understand a good relationship relationship with their animal." [3:25]

"Dogs and wolves have very similar genomes. There's about 0.2 difference between dogs and wolves - that's about the same between a human and a chimpanzee... dogs are not wolves!" [15:45]

--Adrienne Wisok on Animal Instinct


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Hosted By
Tasteofthepast
Sponsored by
Fairway
From food culture in 800BCE to the present day, this week's episode of A Taste of the Past will take you there. With the help of New School professor of food studies, Fabio Parasecoli, host Linda Pelaccio takes you on a world tour of food globalization throughout major world time periods. Parasecoli, who has also edited an encyclopedic 6-volume tome on the subject-- A Cultural History of Food-- discusses the rise of food scholarship in major learning institutes around the world as well how food, not just eating, is taking an ever-expanding presence in every aspect of daily life. This episode is sponsored by Fairway Market

"Food has become very important in social and political debates. So my question is were those debates already there at the Roman times, what happened in the middle ages? For example, is the family meal really an institution or did we create it 100 years ago and we just pretend its been there forever?"

--Fabio Parasecoli on A Taste of the Past


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Hosted By
Greenhorn-radio
Sponsored by
Emaillogo1
This week's featured farmer is Corrie Quinn of Goose the Market. Corrie Quinn is always hungry. After working in museums by day and restaurant kitchens by night, she moved a career in food to the front burner when she went back to Italy for a masters in food communication from the Università degli Studi di Scienze Gastronomiche. After graduation, the good folks at Goose the Market in Indianapolis fed her once and she never went away. She worked as a meat monger and wine and beer buyer there before managing the Goose Enoteca, or Italian-style wine and food bar, in the butcher shop's cellar. Over three years ago, Goose the Market grew to open Smoking Goose, a wholesale, USDA-inspected meatery that handcrafts slow-cured and smoked meats, salumi, and fresh sausages. Since then Corrie has been helping to share the Goose philosophy with an audience that stretches from coast to coast: because Smoking Goose believes real meat has a tale, we can all dine happily ever after. This program was brought to you by Heritage Foods USA.

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