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
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
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Sponsored by
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There's never a shortage of french fries or hash browns at Denny's, but why would they possibly run out of baked potatoes? Well, it's got something to do with foodiness, that's for sure. Tune in to this week's episode of Let's Get Real as Erica Wides breaks down the ubiquitous potato. From instant flakes to blight - she's covering all angles of the tasty tuber. This program was brought to you by Cain Vineyard & Winery.

"I've got nothing against the potato per-se, but I do have a problem with potato foodiness." [11:00]

"Please don't use instant mash potatoes. If you really don't want to cook potatoes by yourself - buy them pre-made! It's pathetic, but it's fine." [25:00]

--Erica Wides on Let's Get Real


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Hosted By
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On today’s episode of THE FOOD SEEN, Gunnar Karl Gíslason explains the geothermal power of Iceland, through it’s culture and cuisine. In his cookbook, “North: The New Nordic Cuisine of Iceland”, Gunnar travels among the country’s many geysers and fjords, to find a cast of purveyors from bacalao fishermen to Artic char smokers, rúgbrauð (rye bread) bakers to seabird egg collectors, harðfiskur (fish) driers to dulse harvesters, and don’t forget the hákarl (rotten shark). When he opened Dill Restaurant (Reykjavik) in 2009, it was amid the largest universal banking collapse. That didn’t stop this viking, nor his country, from showing the world what Iceland has to offer. Skál! This program was brought to you by Edwards VA Ham.

"I really try at the restaurant to use good ingredients I can get. I don't want to manipulate them too much, I want them to be as they are and I want the guests to actually experience the flavors of those ingredients instead of get the experience of what I'm doing as a chef with techniques." [30:00]


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Hosted By
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Sponsored by
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Go behind the scenes at Eatlay, a high-end Italian food market/mall chain comprising a variety of restaurants, food and beverage stations, bakery, and retail items, on a brand new episode of The Main Course. Patrick Martins is joined by brothers Adam and Alex Saper who are partners in the Italian retail giant. Adam Saper spent childhood summers in Italy where he became enamored with the food and the people. After he graduated from Columbia University, he boarded a plane to Florence to learn the language. A year later, he was back in New York with Italian roommates, but not nearly enough quality Italian food. He decided to solidify his entrepreneurial experience as the Director of Business Development for a growing medical devices company. The job often brought him abroad and, by chance, brought him back to Italy by way of Oscar Farinetti’s “Eataly.” He wanted to give his hometown an opportunity to experience the energy and the quality of this unique Italian marketplace. So, he and his brother, Alex, put their Italian to good use and forged a partnership to create the first ever Eataly North America. Alex Saper started his career in finance but found himself unfulfilled. He wanted to pursue his passion for Italian food and wine and with his Italian language skills, began working at the Eataly founding flagship in Torino, Italy. As the company grew, he traveled to Japan to open more stores, studying the business to determine the best way to translate this amazing concept to his fellow New Yorkers. Together with his brother, Adam, and New York restaurant veterans, Mario Batali and Joe and Lidia Bastianich, the very first Eataly USA located in NYC started to take shape. This program was brought to you by Brooklyn Slate.

"Anytime you open something that's 5,000 square feet and hasn't been done before, there will be challenges." [09:00]

"If we don't have good people running our business, we'll never be a success. That starts with people being happy in the stores." [22:00]

--Alex Saper on The Main Course

"It's really nice to be able to be in the store. I love helping customers find something or seeing a frustrated customer, helping them and seeing them become a loyal customer." [20:00]

--Adam Saper on The Main Course


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