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
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Sponsored by
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Community Supported Agriculture (CSA) programs have connected farms to consumers and made people more in tune with where their food comes from, but still leave many stumped beyond the conventional uses for their produce. This week on Eat Your Words, host Cathy Erway is chatting with Linda Ly, author of "The CSA Cookbook" to try and shed some light on this problem. According to Linda, her book seeks to help you cook your way through a CSA box (or farmers' market or backyard bounty) with 105 seasonal recipes that utilize every edible part of the plant, from leaves and flowers to stems and seeds. Think of it as a nose-to-tail approach—for vegetables! Highlights include tomatoes and peppers, leafy greens, peas and beans, bulbs and stems, roots and tubers, melons and gourds, and flowers and herbs. Tune in and look at your veggies in a whole new way! This program was brought to you by Whole Foods Market.

"I had a CSA years ago, long before I ever had a garden... I thought it was a great idea to try and support small farms and be more familiar with vegetables that I don't often cook with."

"I'm always looking for new ways to prepare all of the vegetables, herbs, fruits, and flowers that I bring in [from my garden]."

--Linda Ly on Eat Your Words


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Hosted By
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Sponsored by
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Guten tag! Sprechen Sie Deutsch? This week on Eat Your Words, host Cathy Erway is talking to Jeremy Nolen, chef and author of the recently released "New German Cooking: Recipes for Classics Revisited." Jeremy tells Cathy how he became interested in German cuisine and his process researching for the dishes, though he shares that many of the dishes are featured on the menu of his restaurant Brauhaus Schmitz in Philadelphia. Very cozy and homestyle, the book celebrates fresh vegetables, grains, herbs, and spices as obsessively as it does pork, pretzels, and beer. Jeremy goes on to preview recipes from his family table, inspired by travels in Germany, such as the fischgulasch. After the break, Cathy gets Jeremy's background and learns that he's basically been cooking his whole life. Tune in for an interesting show! Auf Wiedersehen! This program was brought to you by Visit Napa Valley.

"There's so many German 1850 influences in cooking like streusel, for one, is a tipping for pies, sauerkraut, hotdogs, hamburgers..." [18:50]

"There's no vinegar in sauerkraut, trust me, it's just the fermentation process!" [26:50]

--Jeremy Nolen on Eat Your Words


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Hosted By
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Sponsored 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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