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-2:3O/// 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
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
Tasteofthepast
Sponsored by
Fairway
This week on A Taste of the Past, Abigail Carroll joins host Linda Pelaccio via phone for a discussion on the American meal. Abigail Carroll is the author of Three Squares: The Invention of the American Meal, where she upends the popular understanding of our most cherished mealtime traditions, revealing that our eating habits have never been stable—far from it, in fact. Whether we’re pouring ourselves a bowl of cereal, grabbing a quick sandwich, or congregating for a family dinner, our mealtime habits are living artifacts of our collective history—and represent only the latest stage in the evolution of the American meal. Tune-in for a historical context on how the dinner table became an evening ritual, and how this has caused with the rise of processed foods and snacking, associated problems as well. This program has been sponsored by Fairway Market. Thanks to The California Honeydrops for today's music.

"We're talking about food in our society almost more than ever, and all these foods trends. But I don't see people talk about how we eat - the social context of food, the family meal, and the value of that." [22:15]

-- Abigail Carroll on A Taste of the Past


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Hosted By
Tasteofthepast
Sponsored by
Wfm
This week on A Taste of the Past, Linda Pelaccio is on the phone with Giuliano Hazan, cooking instructor and author of a new book entitled Hazan Family Favorites. Giuliano comes from a tradition of fine Italian cooking. His mother, Marcella Hazan, is a famous Italian cookery writer. Tune in to hear Giuliano recount stories of frying with his grandmother, and being teased because of his Italian school lunches. Giuliano's book includes unpretentious recipes designed to inspire home cooking. Hear about Giuliano's favorite pasta dish, why he loves to teach, and the importance of cooking with family. Hear some of Giuliano's heirloom recipes on this episode of A Taste of the Past. This episode has been brought to you by Whole Foods.

"My mother and father could put up with a lot of things, but not bad food..."

"I think a lot people have a misconception that fried food is always going to be greasy and heavy, but fried properly it's really a wonderful way to cook because it seals the natural flavors of the food inside with this crispy exterior. It's almost the purest way of enjoying something when it's very well fried."

"The act of cooking together creates a bond within a family."

-- Giuliano Hazan on A Taste of the Past


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Hosted By
Greenhorn-radio
Sponsored by
Emaillogo1
For seven years Jon Magee worked on organic vegetable farms in the Northeast. In 2012 he published Small Farm Equipment, an introduction to working with tools and equipment on the farm. His current work as a writer and activist centers around the historical and social context of land tenure, industrialized agriculture, farm labor, and economic justice.

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"From the beginning I was skeptical of the idea of an apprenticeship. I didn't think it would put you in a good place to own your own farm because it costs money to buy land." [6:00]

--Jon Magee on Beer Sessions Radio


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