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
Cutting-the-curd
Sponsored by
Wmmbshow
What's in a name? This week on Cutting the Curd, host Greg Blais is talking cheese names with guests Rachel Perez and David Grotenstein. Rachel is the French Cheese Ambassador for The French Cheese Club and is on the Judging and Competition Committee with the American Cheese Society, while David is an industry veteran having been in the business for over 30 years. Rachel kicks off the show with explaining European standards for naming cheese as it pertains to American producers. The group goes on to expand on the topic, stating that the concern is if American producers make cheeses that share the same name as French cheeses, it will result in a loss of cheese identity. Cheese names reflect not only the cheese itself but also the location where it was made. Conversely, the discussion concludes that there is a gray area in these standards because if American cheese producers rename their cheeses it could cause confusion in consumers. After the break, Greg brings this naming issue closer to home by referencing a few American branded/named items, such as Made in Brooklyn or Idaho Potatoes. Tune in to hear more! This program was brought to you by The Wisconsin Milk Marketing Board.

"We don't want to change names that have historically been used in the states but we also want to protect some of our smaller producers who are making cheese." [7:51]

--Rachel Perez on Cutting the Curd

"The truth would work best, generally when you're selling something. You really just want to be able to say what it is." [19:07]

--David Grotenstein on Cutting the Curd


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Hosted By
Tasteofthepast
Sponsored by
Cain-logotype-hrn-150
How do you indigenize a food? What are the hummus wars? Tune in to a food identity themed episode of A Taste of the Past as Linda Pelaccio chats with Ari Ariel, Assistant Professor of Hebrew and Judaic Studies at NYU. Tune in to learn how cuisine is shared and sometimes protected in different countries and cultures. Learn what makes a dish "authentic" and how hummus has caused such a fuss between nations. This program was sponsored by Cain Vineyard & Winery.

"Migration provokes changes in foodways."

"I think in America we all understand that nothing is truly authentic."

"The word hummus is just the Arab word for chick pea, it has nothing to do with preparation."

--Ari Ariel, Assistant Professor of Hebrew and Judaic Studies at NYU on A Taste of the Past


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Hosted By
Tasteofthepast
Sponsored by
Untitled
This week on A Taste of the Past, Linda Pelaccio talks with Sheilah Kaufman, author of The Turkish Cookbook: Regional Recipes and Stories.The Ottoman Turks controlled areas from Egypt to Austria, and all of the foods of these regions are incorporated into the Turkish palette. Tune in to hear how history and conquest has shaped Turkish cuisine; here's fish from the Aegean, pistachios from Anatolia, and bananas from the Mediterranean. Listen to Linda and Sheilah discuss the home cooking traditions in Turkey, and why Turkish food is so easy to make. What do yogurt, coffee, and tulips have in common? They all originate in Turkey! This program is sponsored by White Oak Pastures.

"The Turks were culinary plunderers. Where ever they conquered, they went looking for the best ingredients and the best recipes."

"In Turkish cooking, there are no unusual ingredients. You can go into any supermarket in this country and find what you need to make very easy Turkish dishes."

--Sheilah Kaufman on A Taste of the Past


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