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
The-farm-report
Sponsored by
Bpf001675_appad_heritageradionetwork_logoonly_300x250ppi_300dpi_032315
What does micro-dairy farming look like? Find out on a brand new episode of The Farm Report. Host Erin Fairbanks is joined by Steven Judge, Founder, President, CEO of Bob-White Systems, Inc. Bob-White Systems, a company established in Vermont, serves the rapidly emerging micro-dairy market. They offer equipment, supplies, technology, and resources to enable dairy farmers to build appropriately scaled and community based sustainable businesses. Tune in and get some incredible insights into the world of micro-dairy farming, the world of milk production , regulation and the future of dairy distribution technology. This program was brought to you by Bonnie Plants.

"Micro-dairy farming is 10 animals or less on a dairy farm. The concept is to keep your operation at a scale where you can sell all your milk directly to consumers and maintain control of your milk and its price." [02:00]

"The current [dairy] delivery system is largely obsolete, especially in these days when energy costs are so high. It deserves a re-think - we can make some improvements." [05:00]

"US Dairy farmers are extremely intelligent and efficient - they can produce a lot of milk for not much money and as a result the milk supply in this country is in a constant state of over supply." [28:00]

--Steve Judge on The Farm Report


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Hosted By
Cutting-the-curd
Sponsored by
Wmmbshow
In today's episode of Cutting the Curd host Greg Blais chats with Piero Guerrini of Dolce Valle Dairy on the island of Trinidad. Piero - an Italian expat and former photographer - produces cheeses inspired by his Italian roots on an island that is home to one of the most diverse cuisines in the world, with East Indian, African, Amerindian and European influences. The cheeses are produced from the milk of cows grazing in the lush fields of Grande Riviere, an area best known for nesting leatherback turtles. Unfortunately, due to phone troubles the conversation with Piero is cut short, but friends Nate McElroy of Bedford Cheese Shop and Ellen Cronin of Food Matters Again join the show, straight from the Roberta's Pizza dining crowd! This program was brought to you by The Wisconsin Milk Marketing Board.

"What we discovered was that the availability of buffalo milk was not on the island, so since we invested so much money in this machine we started to do cow milk and that has been our main line of cheese for the last 2 years here in Trinidad."

--Piero Guerrini on Cutting the Curd


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Hosted By
Cutting-the-curd
Sponsored by
Bpf001675_appad_heritageradionetwork_logoonly_300x250ppi_300dpi_032315
Jason Hinds of Neal's Yard Dairy has damn-near seen it all when it comes to cheese. This week he joins Greg Blais and Emily Acosta on Cutting the Curd to discuss his work at Neal's Yard Dairy, his cheese travels and his experiences in the Jura region of France. Tune in and hear Jason recount trips to the cheese fortresses of Jura, the seasonality and terroir of the area and what makes the cheeses of the region so incredible. Neal's Yard Dairy is a London artisanal cheese retailer and cheesemaker, described as "London's foremost cheese store." As the sales director for Neal's Yard Dairy, Jason knows where to find cheese, what makes it special and how to sell it. Get some real insight from one of the biggest people in cheese on today's Cutting the Curd! Today's program was brought to you by Bonnie Plants.

"Whenever we go interact with a cheese, we're not just interacting with the cheese - we are physically transported." [20:00]

"We don't celebrate just the cheese itself - we're working in partnerships with individuals. We present them as much as we present the cheese." [30:00]

--Jason Hinds on Cutting the Curd


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