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
Pizzaparty
Sponsored by
Wmmbshow
This week on Pizza Party, host Talia Ralph welcomes Tony Gemignani the 11 time World Pizza Champ and author of "The Pizza Bible." He talks to Talia about how he found his love for pizza at an early age and how he wielded his love into an impressive pizza-centered career. To date, Tony has won three world titles in pizza cooking and eight in pizza acrobatics AKA tossing dough at uncanny heights and speeds. He holds two pizza-related Guinness World Record titles and in the last few years, Tony has revitalized his slice of California and Las Vegas with a plethora of restaurants. After the break, Tony explains to Talia how he strives for perfection and that this drive has led him to keep pushing his career forward. Talia also puts him on the spot, asking if he has any plans to bring his pizza to NYC. Tune in to hear highlights from "The Pizza Bible," predicted pizza trends, as well as some of his favorite slices in the big apple. This program was brought to you by The Wisconsin Milk Marketing Board.

"Something I say in the industry, you can always make it better." [3:00]

"It's like a Grandma went out with cheddar and all of a sudden you have this awesome mac and cheese kind of pizza." [27:00]

--Tony Gemignani on Pizza Party


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Hosted By
After-the-jump
Sponsored by
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You don't have to starve to be an artist. Find out how to build a career doing what you love on a brand new episode of After the Jump. Grace Bonney is joined by Artist and illustrator Lisa Congdon, best known for her colorful paintings and drawings. Since 2007, she has been illustrating for clients including The Museum of Modern Art, Martha Stewart Living Magazine, Chronicle Books, The Land of Nod, The Obama Campaign and Simon & Schuster, among others. Lisa is also known for her intricate line drawings, pattern design & hand lettering and has licensed her work for fabric, kitchen linens, wallpaper and bedding. In addition to illustrating full time, Lisa maintains a thriving Etsy shop and writes a popular daily blog of her work, life and inspiration called Today is Going to be Awesome. She is the author of A Collection a Day, Whatever You Are, Be a Good One and Art Inc.. Tune in and find out how Lisa found her career in art, what advice she has for aspiring artists and what she plans on doing with the next phase of her life. This program was brought to you by Mail Chimp.

"I've always been sort of obsessed with digging up treasures." [05:00]

"Because art is so subjective, we think we don't deserve to be here we often feel like impostors. We're mystified by the way it all works. Years later having figured out the way it all works, I have really learned that I have a place and that all of these ideas I had about what other people thought of me were all in my own head." [12:00]

"I actually feel like my career will thrive more the more I'm enjoying my life in general. Sometimes working super hard all of the time is just not sustainable." [29:00]

--Lisa Congdon on After the Jump


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Hosted By
Fuhmentaboudit
Sponsored by
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This week on Fuhmentaboudit!, hosts Mary Izett and Chris Cuzme are back from the Great American Beer Festival and kick off the show with an interview with Jim Koch, founder of Samuel Adams Beer. Talking about Jim's background and how he came to build the beer empire, he also goes on to share the details of the Samuel Adam's Longshot American Homebrew Competition. Mary and Chris highlight their experiences at the GABF, complete with some of the tastiest brews and trends that include cucumber, mushroom, beet, and passionfruit beers. Coming back from Denver inspired to try new ingredients and techniques, the hosts share what's next for their own brews. After the break, Mary and Chris welcome Chris Spradley who is the host of What's on Tap Radio. He shares that his show is mostly about beer and the culture around it, but is known for a segment called 3 Blind Beers where the guest is blindfolded and asked to name the beer tasted. Chris goes on to state what else he's up to, including some serious beer and food pairings, his take on the happenings at the GABF, as well as details about his new television program. This program was brought to you by GreatBrewers.com.

"The best homebrewers are just as good as the commercial brewers." [5:10]

--Jim Koch on Fuhmentaboudit!

"It's an opportunity to show the other side of beer that people don't see." [32:03]

--Chris Spradley on Fuhmentaboudit!


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