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
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Go behind Annisa on a brand new episode of Radio Cherry Bombe. Host Julia Turshen is joined by Executive Chef Anita Lo and her sous chef Mary Attea. Anita Lo is the chef and owner of Annisa and one of the most respected chefs in the country having earned numerous accolades for her inventive Contemporary American cuisine. Lo opened Annisa in 2000, an intimate restaurant in Greenwich Village. In June 2009, a fire destroyed the restaurant entirely and while plans for rebuilding Annisa got underway, Lo appeared on Top Chef Masters and finished fourth out of 24 chefs. In April 2010, after a complete renovation, Annisa was reopened and then in October 2011, Lo released her first cookbook, Cooking Without Borders, which highlights her passion for bringing multicultural flavors to her American kitchen. Just recently nominated as a semi-finalist for Eater's coveted Young Guns awards, Mary spent several years working in New York city restaurant dining rooms like Aguagrill, before making the leap to the kitchen at Annisa where she earned her chops. Using her Lebanese background, Mary has even helped to create some dishes at Annisa including her Steak Tartare and Saddle of Rabbit with Pistachio, Mint and Grape Leaves, which were recently praised in Pete Wells' review. This program was brought to you by Edwards VA Ham

"It's important to me that my cooks be excited by new things." [12:00]

"I've always felt it was my responsibility to mentor anybody who came through my kitchen and did well for me. It's a point of pride to see people on your staff make it." [21:00]

-- Anita Lo on Radio Cherry Bombe


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With all of the focus on ethnic and regional cooking in the modern food movement, why is Russian cuisine so often neglected in the foodie canon? This week on A Taste of the Past, Linda Pelaccio sits down with Darra Goldstein, Professor of Russian at Williams College. Darra is also the founder and former Editor in Chief of Gastronomica, and the author of two books- A Taste of Russia and Georgian Feast. Tune into this episode to learn about the staples of Russian cooking. Why did Russian peasants crave sour foods? Learn how Peter the Great Westernized Russian cuisine for the upper classes. Tune in to hear Linda and Darra discuss some traditional Russian beverages such as vodka, kvass, and kefir. Listen in to learn about traditional Russian aversions to ocean fish and bears! This program has been brought to you by Bi-Rite Market.

"The new Russia is so fascinating... The capital cities of Moscow and St. Petersburg- you would hardly be able to recognize them if you lived there when it was the Soviet Union. There are many foreign chefs working there." [7:00]

"One thing that distinguishes Russian cuisine is the stove's falling temperature." [22:50]

-- Darra Goldstein on A Taste of the Past


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On today's episode of A Taste of the Past, Linda Pelaccio is talking about Jewish Italian food, or Cucina Ebraica, with a panel of experts. Jayne Cohen is a food writer and cookbook author involved with preserving the culinary roots of Jewish cooking. Her most recent cookbook is entitled Around the Passover Table and Cooking for Jewish New Year. Cara De Silva is a food historian who writes about food and culture, and has authored In Memory's Kitchen: A Legacy from the Women of Terezin- a book featuring recipes from women in a Nazi concentration camp. Alessandra Rovati is a Jewish Italian food writer who also authors the blog Dinner in Venice. Tune in to hear how and when Jewish people immigrated to Italy, and how the various neighborhoods where they resided influenced their cooking. Learn why Jewish cuisine helped to popularize certain vegetables in Italian food, such as the tomato and the eggplant. What substitutes were used by Jews in the pork-heavy Italian diet? Hear about how ethnic tradition and cultural food survives through holiday meals. What Jewish foods have become part of everyday Italian cuisine? This program has been sponsored by Route 11 Potato Chips.

"The number of things that went into making Italian Jewish cuisine... created a cuisine of incredible variety- even though it was all Jewish in some way. There were also issues whether or not some of these dishes came to be associated with Jews- and that was sometime the case- but most of these dishes were brought by Jewish people." [6:50]

"There has been fusion since there have been borders!" [15:00]

-- Cara De Silva on A Taste of the Past

"One thing that is notable about Jewish Italian cuisine is that it was influenced by so many immigrants, sort of like Jewish food in the United States." [11:20]

-- Jayne Cohen on A Taste of the Past


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