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-2:45/// 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
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
The-speakeasy
Sponsored by
Michters-logo
Hear from the authors of Brooklyn Spirits: Craft Distilling and Cocktails from the World's Hippest Borough on a brand new episode of The Speakeasy. In the popular tradition of farm-to-table cookbooks, Brooklyn Spirits: Craft Distilling and Cocktails from the World's Hippest Borough, is the first distillery-to-glass cocktail book. Organized into chapters focused on these distilleries, each chapter will take an in-depth look at the distillery's story and the spirits they offer, and will present half-a-dozen cocktail recipes. Within these chapters, there will be sub-sections on several varying topics: a look at the bars and restaurants serving the Brooklyn-produced spirits; highlights on the work of local mixologists; and subsections on the history of distilling in Brooklyn. This program was brought to you by Michters.

"One of the reasons its easy to promote a book like this is we're promoting really cool work other people are doing. I'm hoping we did a good job capturing it. [06:00]\

"This is a yearbook in a sense. It's capturing what's happening right now." [14:00]

--Peter Thomas Fonatale on The Speakeasy


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Hosted By
Tasteofthepast
Sponsored by
Cain-logotype-hrn-150
What's more American than apple pie? Answer: apple cider! On this week's episode of A Taste of the Past, Linda Pelaccio is talking with "apple evangelist" and author of Cider, Hard and Sweet, Ben Watson. Where did the tradition of American cider originate? Hear about how grafting has caused the amount of apple varieties to diminish, and learn about the role of the Industrial Revolution in cider's popularity. Find out how cider stacks up against beer and wine in terms of alcohol content, and learn what varieties of apples make the best cider. Also, learn what differentiates hard cider from apple jack. Also, Sara Grady calls in from Glynwood to talk about their new initiative, The Apple Project. Learn about the importance of hard cider and apple spirits to the regional economy! This program has been brought to you by Cain Vineyard & Winery.

"Almost any apple makes decent cider because when you press it, you get different qualities. Is it sour? It's going to have bitterness and astringency to it that adds body- just like wine."

"Apples provided another way to create a beverage that was plentiful and easy to produce."

-- Ben Watson on A Taste of the Past


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Hosted By
The-speakeasy
Sponsored by
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This week's episode of The Speakeasy is all about whiskey. Damon Boelte is joined by Avianna Ponzi of Bomberger's Distillery. Bomberger's is the reincarnation of the original whiskey distilled under the same name, which dates back to 1753. Commemorating the historic Bomberger's Distillery; this blend of American whiskey represents collaboration across generations and traditions to preserve the history and future legacy of Pennsylvania Craft Whiskey. Tune in and get the inside school on this incredible story. This program was brought to you by The International Culinary Center.

"I think people glamorize distilling. It's somewhat of a manufacturing process. The end consumer product is glamorous but mining the stills as things drip out is not as glamorous as people think." [12:00]

--Avaianna Ponzi on The Speakeasy


To comment on this episode click here. There are currently Comments

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