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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
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
How Great Cities Are Fed
PUNCH Radio
The Whole Shebang
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
Tasteofthepast
Sponsored by
Fairway
This week on A Taste of the Past, Linda explores the origin of the chocolate chip cookie. Her guest Carolyn Wyman is the author of The Great American Chocolate Chip Cookie, among other books that document the history of America's most iconic foods. Later, Linda and Carolyn discuss the history of SPAM. This program has been sponsored by Fairway Market. Today's music provided by Plexophonic.

"Cookies are not on the dessert menu for most restaurants; it's more of a home food." [23:45]

--Carolyn Wyman on A Taste of the Past


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Hosted By
The-food-seen-new
Sponsored by
Wfm
On today’s episode of THE FOOD SEEN, those same old holiday cookies are transformed by Patti Page of Baked Ideas. In her new book, “You Can’t Judge A Cookie By Its Cutter”, Patti uses her art school background, to visualize everyday confections outside the cookie box. From the early days of her SoHo loft, where she sold paintings to galleries and bite-sized walnut pies to Dean & DeLuca, to molding her own aluminum and copper cutters, Patti’s reimagined Santa head turning into turkeys, football helmet as elephants, Texas as a Chinese takeout boxes with chopsticks … and of course, being in NYC, has baked more her fair share of taxis. This program was brought to you by Whole Foods Market.

"I love being able to try something different on each cookie. It's fun for me to have them all be different." [05:00]

--Patti Page on The Food Seen


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Hosted By
Cooking-issues
Sponsored by
Wfm
Why’s my low-temp meat green? Why do my onions taste metallic? What can I make with all of these cherry pits? Dave Arnold answers all of this and more on this week’s episode of Cooking Issues. Listeners also get to learn the meaning of “Pancake Syndrome” (It’s not as fun as it sounds) as well as the best camping food (Risotto al Funghi). This program was brought to you by Whole Foods Market.

“Most of the greening in meats are due to sulfur or hydrogen peroxide.”

“The longer an onion sits after it’s cut the more metallic it’s going to taste”

“Do not store flour in the fridge, store it in the freezer.”

--Dave Arnold on Cooking Issues


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