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
The-farm-report
Sponsored by
373032_118841657019_442152286_n
This week on The Farm Report, host Erin Fairbanks welcomes Farmer Yon, aka Yonnette Fleming, Founder of The Hattie Carthan Market, to the show. At the top of the show, Farmer Yon explains that The Hattie Carthan Community Farmers Market is a grassroots community revitalization project in Central Brooklyn, NYC, founded in 2009. The market, as well as the organization's many facets, seeks to create a healthy community where each member has access to fresh food and the resources required to grow and distribute it in the Bedford Stuyvesant community. She goes on to explain how she initially saw a need for more urban agriculture and how she took it upon herself to engage the neighborhood and its youth to help the market flourish from the ground up. After the break, Erin and Farmer Yon discuss the notion of the farmer and chef and how these interconnected figures tend to be kept separate. They discuss ways to possibly rectify this discrepancy in order to enhance all aspects of the farm to table experience. Tune in for a wonderful conversation and to learn how to volunteer with the organization! This program was brought to you by Rolling Press.

"In order to be sustainable, sustainability has to do with the perpetuation of practices." [6:49]

"With the creation of the new farm I was able to build my curriculum so that the youths may begin wrapping their heads around herbalism, and in a natural way." [9:20]

--Farmer Yon on The Farm Report


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Hosted By
Tasteofthepast
Sponsored by
Untitled
Getting excited about St. Patrick's Day? Tune in to A Taste of the Past this week as Linda Pelaccio hosts Irish chef, TV personality, cookbook author and director of a new cookery school, Clodagh McKenna. Coming all the way from Dublin, Clodagh shares stories of growing up in Ireland and how she uses Guinness for a slow roast and pin-head oats in her soda bread. Listen in as she discusses the evolution of Irish cuisine since the 1970's and the growing trend towards local sourcing and farmers markets. Clodagh has seen it all! She has her hands in everything, so tune in and hear about her passion for Irish farmers markets, traditional Irish cuisine, and her recent collaboration with Chef Chris Bradley at Untitled restaurant in the Whitney Museum! This program was sponsored by White Oak Pastures.

"And now in West Cork, this small area has more arts and producers than anywhere in Ireland." [17:00]

"[The cookbook] is kind of selfish really, its my companion in the kitchen." [28:00]

--Clodagh McKenna, Chef and Owner of Clodagh's Kitchen on A Taste of the Past


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Hosted By
Eat-your-words
Sponsored by
Edw116_150x150_042910sm
African, Caribbean, and southern food are all known and loved as vibrant and flavor-packed cuisines. In Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. Hear from Bryant on this week's episode of Eat Your Words as host Briana Kurtz chats with Bryant about his own vegan journey, his approach to writing books and his inspirations in the kitchen. This program was brought to you by Edwards VA Ham.

"If you consider the different groups that have made up Louisiana - the French, Spanish, Africans, Native Americans [...] it truly is a hybrid cuisine that I inspire to create in my own cookbook writing." [06:00]

--Bryant Terry on Eat Your Words


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