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 /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
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 /// Tech Bites
2:OO-2:3O /// Taste Talks
3:OO-3:4O /// Japan Eats
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 /// Ask a Clean Person
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// A Few Things with Claire and Erica
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
THURSDAY
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
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
Joshua David Stein Variety Hour...Half Hour
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
After the Jump
Taste Matters
Native
The Morning After
Eating Matters
Pizza Party
The Mr. Cutlets Show
Manhattan Cocktail Classic Coverage 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
Kara Newman explains The Secret Financial Life of Food on this week's episode of A Taste of the Past. Linda Pelaccio invites Kara into the studio to talk about her book and the history of food commodities. What foods are traded on the commodity market, and how did commodity markets develop? Hear about the role of "the Butter & Egg Man" in food history and society, and learn about urban development in relation to food trading. How do commodity prices affect prices in the supermarket? How did items like pork belly and onions almost take down the Chicago Mercantile Exchange? Find out on this week's installment of A Taste of the Past! This program has been brought to you by Fairway Market.

"In terms of what makes for a commodity from a food perspective- either it's important for our survival, or something that we hold close to us emotionally." [11:30]

"The butter and egg man was the modern Wall Street hotshot." [14:25]

-- Kara Newman on A Taste of the Past


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

Hosted By
The-food-seen-new
Sponsored by
Bpf001675_appad_heritageradionetwork_logoonly_300x250ppi_300dpi_032315
On today’s THE FOOD SEEN, Chris Fischer is a 12th generation Martha’s Vineyard resident. When his grandparents bought Beetlebung Farm in 1961, it was inevitable that Chris would return to this small island south of Cape Cod, Massachusetts. What “The Beetlebung Farm” cookbook documents is not only the seasons, but the legacy that his family has made in Chilmark. They raise and butcher their own cows, sheep, and pigs, grow their own produce on 5 acres, and host dinners in their greenhouse. True transparency of not only the their processes, but also the Beach Plum restaurant’s ideals. Griddled squid, bluefish in parchment, lobster pan roasts, spring panzanella and strawberry shortcake. Chris’ New England cuisine consists of open fires, and the brine of Great Pond oysters, just as his family’s always has.

"I worked every job under the sun which is really helpful when you run a farm so you can figure out how to fix things." [19:00]

"The more you know about a place, the more the visitors who come will want to honor that and be a part of it." [39:00]

--Chris Fischer on THE FOOD SEEN


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

Hosted By
Inside_school_food
Sponsored by
Emaillogo1
We’re so excited about Farm to School Month 2014 that we’re starting two days early. Join us for a walk through USDA’s totally indispensable, very user-friendly guide to launching, bidding, and buying farm to school. Author Christina Conell talks about what’s in it, including best practice examples from all over the nation. This program was brought to you by Heritage Foods USA.

"As a taxpayer, I want to make sure schools are getting the best products for the best price at the best quantity - but at the same time I want to make sure they're getting the product they want." [09:00]

"The most oft cited advice I've heard from school districts is baby steps. It can start with one product, once a month. It doesn't need to be big changes right away." [30:00]

--Christina Conell on Inside School Food


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

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS