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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
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How Great Cities Are Fed
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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
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Everything's On the Table
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U Look Hungry
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Search Results
Hosted By
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This week on Eat Your Words, host Cathy Erway welcomes Nick Balla and Cortney Burns of Bar Tartine restaurant in San Francisco. On the road talking about their upcoming cookbook "Bar Tartine: Techniques and Recipes," Nick and Cortney share their inspirations for not only the restaurant but also what they decided to include in the book. Much of what the duo enjoy cooking has nostalgic memories attached and they elaborate that they pull culinary innovation from everywhere. Offering advice for the aspiring chef and restauranteur, Nick and Cortney go on to state that it is vital not to force anything and to do what you do, do it well, and make it delicious. Certainly this way of thinking has worked for their celebrated restaurant, and after the break Cathy gets the scoop on their ingredients, a lot of which are painstakingly made in house. Aged cheeses, spices, koji, and bottarga to name a few, are all processed at the restaurant and form the foundation on which the constantly evolving menu is built. The menu at Bar Tartine is a celebration of diverse traditional flavors presented with a modern, post-regional generosity. Much of these techniques are divulged in the new cookbook, as well. Tune in to hear the chefs' unique take on the culinary world and for highlights from "Bar Tartine: Techniques and Recipes." This program was brought to you by Cain Vineyard & Winery.

"Four different people could cook the same recipe and it's never going to taste the same so it doesn't really behoove any of us to guard things." [2:30]

--Cortney Burns on Eat Your Words

"Managing people's expectations is one of the biggest challenges, especially with what we do or with what a lot of other chefs want to do right now which is get away from the traditional model appetizer, entree, with chicken, fish, or meat, and a vegetable on the side." [10:07]

--Nick Balla on Eat Your Words


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Hosted By
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Sponsored by
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Take a trip to Texas on a southern themed episode of Eat Your Words. Guest host Talia Ralph is joined by Lisa Fain, author of the popular blog Homesick Texan and the book it inspired, The Homesick Texan Cookbook.In 2006, Fain started the blog Homesick Texan to share Texan food with fellow expatriates, and the site immediately connected with readers worldwide, Texan and non-Texan alike. Now, in her long-awaited first cookbook, Fain brings the comfort of Texan home cooking to you. Hear about some of her favorite regional dishes, some misconceptions about Texas cooking and a preview at what recipes readers can find in The Homesick Texan Cookbook. This program was brought to you by The International Culinary Center.

"Tex-Mex sometimes has a bad rap, but when it's well done it can be just as delicious as any other cuisine." [07:00]

"If you want to parlay a blog into anything you have to post on a regular basis." [23:00]

"Beans are great on their own and chili is great on its own. It's almost disrespectful when you combine them." [30:00]

--Lisa Fain on Eat Your Words


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Hosted By
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Sponsored by
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What is it about ice cream? People are head over heals with it in a way that is rarely paralleled with other foods. On a topical episode of Eat Your Words, host Talia Ralph sits down with Brian Smith and Jackie Cuscuna, co-founders of Ample Hills Creamery and co-authors of Ample Hills Creamery - The Cookbook. Find out how Brian's past life as a writer of "monster movie" helps inform his work as an ice cream maker, learn about their plans for a new shop in Gowanus and hear what makes their cookbook stand out from its recipe-driven peers. This program was brought to you by Rolling Press.

"Growing up, ice cream was the first food love that I had. It's uniquely American and part of our mythology." [03:00]

"People think Ample Hills and they don't think Brooklyn. The hills have been paved over but there used to be hills with pastures and dairy farms in Brooklyn. The name is a nice way to touch back on the history of Brooklyn." [12:00]

--Brian Smith on Eat Your Words

"We wanted to invite people into the book the way we invite people into our shop." [21:00]

--Jackie Cuscuna on Eat Your Words


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