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 /// Tech Bites
2:OO-2:3O /// 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
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
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
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
Pizza Party
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
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Today I’m talking with Lisa Steele from Fresh Eggs Daily and our conversation is focusing on Lisa’s joy of raising critically endangered Magpie ducks. And let me tell you this lady knows her poultry. Not only does she provide advice to over 410,000 Facebook followers, but her blog was named Top 10 Gardening Blogs for 2014 by the Better Homes & Gardens magazine. Lisa’s blog focuses on providing you with tips and resources for raising backyard chickens and ducks as naturally as possible. Plus, she writes about gardening, DIY crafts, and of course cooking and baking with fresh eggs. http://fresheggsdaily.com

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Nils Wessel of Brooklyn Butcher Blocks joins THE FOOD SEEN to talk all things wood, be it walnut or cherry, he existentially asks, “how much wood could a butcher block cut”. Inspired by sculptural artists like Bruce Nauman, Louise Bourgeios, Huma Bhabha, hear how this seemingly art & crafts movement goes dada. This episode is sponsored by Cain Vineyard and Winery .

Photo by Meaghin Kennedy of Cheer Observations


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Get a rare candid look into the life of a restaurant critic on a brand new episode of All in the Industry as host Shari Bayer is joined by Steve Cuozzo, restaurant critic for the New York Post. Steve shares his opinions on everything from the role of the critic to the practice of up selling in the restaurant business. This program was brought to you by White Oak Pastures

Photo: NY Post

"If a chef or a kitchen sends out an extra dish - that's fine. I almost never say no to it - unless it's a complete bank breaker." [07:00]

"My biggest peeves in restaurant in New York are overcooked chicken, share plates, general up selling on the part of the floor staff and the practice of not seating incomplete parties." [09:00]

"All restaurant reviewers typically focus on what's new. For every critic - how new is too new? Can you reasonably write about a new restaurant after 3 weeks? A month? 6 months? Restaurant reviews are unlike any other form of criticism because the product is never the same. Every restaurant meal is a different product and a different experience. When you go to a restaurant you're not really buying a meal you're buying a memory." [13:00]

"Most people who write about restaurants take the crafts very seriously." [22:00]

--Steve Cuozzo on All in the Industry


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