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-2:3O/// 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
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
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This week A Taste of the Past recreates a classic master cookbook of the Italian vintage "The Silver Spoon" with the help of the editor Emilia Terragni of Phaidon Press. Emilia expounds on the challenges that face a culinary historian in translating a 60 year old cookbook from Italian into English; from recipes where much was assumed and thus lacking direction, to differences in stoves, measurements and more. This episode is sponsored by Hearst Ranch.


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Find out what goes on behind the scenes at Savuer as Helen Rosner joins this week's episode of All in the Insutry to talk about the recently released book, Saveur: The New Classics Cookbook: More than 1,000 of the world's best recipes for today's kitchen. From the editors of America’s favorite culinary magazine, The New Classics Cookbook features more than 1000 well-curated global recipes in an essential collection for home cooks everywhere. This masterful selection celebrates the brand’s authority, heritage, and depth of worldwide culinary knowledge in what will become an indispensable and treasured guide for everyone who relishes authentic cooking and SAVEUR’s standard of excellence. This program was brought to you by White Oak Pastures.

"As eaters of food we are less regimented in terms of what we're willing to accept on our table." [24:00]

"Our photography has always been very ripe and rich and real." [31:00]

--Helen Rosner on All in the Industry


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Hosted By
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On today’s episode of THE FOOD SEEN, Cara Livermore didn’t foresee that becoming vegan in college would eventually utilize all the mediums she studied (illustration, photography, screen-to-print design, and hand-lettering), into a single entity now knows as, Chickpea Magazine. Her newfound veganism was cultured while cooking in her first shared apartment, where friends often encouraged her to compile a cookbook. Whereas Cara’s diet may avoid the consumption of animal products, Chickpea Magazine doesn’t limit it’s topics to the bland vegan literature of yore. Instead, it delves into mushroom foraging, harvesting salt in South Korea, using your cold-weather (warming) spices right, boosting base flavors with homemade bouillon, sipping tangy shrubs, and where to eat vegan in NYC. It’s not just about egg replacements anymore. This program was brought to you by Edwards VA Ham.

"Veganism isn't this weird thing that happens to hippies or people online - there are cultures around the world that bolster this vegan movement. We're not just making things up - we're getting it from other cultures." [23:00]

--Cara Livermore on THE FOOD SEEN


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