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
Eat-your-words
Sponsored by
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This week on Eat Your Words, host Cathy Erway talks to author of 'Carbon Shock: A Tale of Risk and Calculus on the Front Lines of a Disrupted Global Economy', Mark Schapiro. Mark explains how the carbon issues of the world doesn't just affect the environment. He explains how climate changes have had an astronomical impact on farming, crop insurance as well as the economy. They discuss various groups that are making profits and adapting to these serious issues. Mark also explains his surprising discovery about the changes in farming approaches made by the USDA. For details on the mentioned and much more, tune in. This show is brought to you by The International Culinary Center

"My eyes were open when I was doing reporting on this book. It's incredible how the crop insurance system is bearing the brunt of the US Federal Government's financial pay outs from climate change." [5:30]

"What we're trying to do is to have a price for fossil fuels that reflect their actual cost." [25:30]

"Consciousness is rising in the world about the carbon food prints of various food products." [29:00]

--Mark Schapiro on Eat Your Words


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Hosted By
What-doesn_t-kill-you
Sponsored by
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Nicholas Freudenberg is Distinguished Professor of Public Health at CUNY’s School of Public Health at Hunter College. He is also co-director of the New York City Food Policy Center at Hunter College. He has written or edited five books and more than 75 scientific articles on urban health policy, HIV prevention, community mobilization for health and the role of food policy in health. Recently, Nicholas wrote Lethal but Legal, a book outlining the 'corporate consumption complex'. Tune into this week's edition of What Doesn't Kill You to hear Nicholas uncover the roots of corporate dominance, the problems with current tax laws, and externalization. Why should government be the only type of organization to monitor industry? How can a society overturn the 'corporate consumption complex' and expose the problems of globalization? Find out all of this and more on this week's episode of What Doesn't Kill You! Thanks to our sponsor, S. Wallace Edwards & Sons.

"Companies propose voluntary guidelines that are much looser than what public health professionals suggest, and then they don't even follow those guidelines!" [14:35]

"Today many regulatory agencies lack the resources, but only government- as an independent voice- can monitor these industries." [16:00]

-- Nicholas Freudenberg on What Doesn't Kill You


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Hosted By
Tasteofthepast
Sponsored by
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This week on A Taste of the Past, Linda Pelaccio talks about the history of ramen in Japan and the United States with George Solt, author of The Untold History of Ramen. Tune into this episode to learn how international relations and trade agreements allowed ramen to evolve in Japan using non-traditional ingredients. How do ramen noodles different from other Japanese noodle soups like soba? How did ramen preparations change in order to satisfy the caloric needs of the Japanese population. Tune into this program to learn more about the first instances of instant ramen, ramen museum, and the dish's nutritional value! Are ramen shops in Japan as popular as their equivalents in the United States today? Tune in to find out! Thanks to our sponsor, S. Wallace Edwards & Sons. Music by Pamela Royal.

"Until the introduction of Western food culture en mass in the 19th Century, the Japanese didn't eat much meat; it was much more of fish and vegetable type of eating culture... It shows how politics, international relations, and trade affect food culture." [6:50]

"The pushcart is really the site that the ramen phenomenon came from." [9:20]

-- George Solt on A Taste of the Past


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