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
The Whole Shebang
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
How did restaurants become such a staple in American culture? Tune in for a lively discussion with historian and professor Cindy Lobel on this week's episode of A Taste of the Past. Linda and Cindy chat about the history of restaurants in New York, and explain how our foodways were urbanized and colonial taverns evolved into the modern day restaurant. From Delmonico's to boarding houses, learn more about the emergence of the restaurant and our gastronomic growth. This episode was sponsored by Fairway Market

"The growth of restaurants in New York is directly related to the growth of New York."

--Historian Cindy Lobel on A Taste of the Past


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Hosted By
Word_of_mouth
Sponsored by
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Leiti Hsu is back for a brand new episode of WORD OF MOUTH after a brief hiatus! She's full of energy and joined by a great guest to get things back on track. Hear from Chris Jaeckle, the talented chef behind All'onda, a modern Venetian inspired Italian restaurant with Japanese influences in New York City. Chris is a fine dining vet, having worked as head chef at Michael White's Ai Fiori and spending almost a decade in kitchens like Tabla, Eleven Madison Park and Moriomoto. Tune in and hear why his mom is so important to him, why other cultures fascinate him and what it was like dealing with a brain tumor amidst a difficult time in his career. This program was brought to you by Of a Kind.

"When you're about to put 110-120 hours a week into something, other things seem to slip away." [08:00]

"I'm a very curious person - I'm always trying to understand cultures and quite often that's through food." [16:00]

"Everyone rubs you the wrong way sometimes. It's about finding those people who rub you the wrong way the least." [42:00]

--Chris Jaeckle on WORD OF MOUTH


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Hosted By
The-food-seen-new
On today’s episode of THE FOOD SEEN, Gunnar Karl Gíslason explains the geothermal power of Iceland, through it’s culture and cuisine. In his cookbook, “North: The New Nordic Cuisine of Iceland”, Gunnar travels among the country’s many geysers and fjords, to find a cast of purveyors from bacalao fishermen to Artic char smokers, rúgbrauð (rye bread) bakers to seabird egg collectors, harðfiskur (fish) driers to dulse harvesters, and don’t forget the hákarl (rotten shark). When he opened Dill Restaurant (Reykjavik) in 2009, it was amid the largest universal banking collapse. That didn’t stop this viking, nor his country, from showing the world what Iceland has to offer. Skál! This program was brought to you by Edwards VA Ham.

"I really try at the restaurant to use good ingredients I can get. I don't want to manipulate them too much, I want them to be as they are and I want the guests to actually experience the flavors of those ingredients instead of get the experience of what I'm doing as a chef with techniques." [30:00]


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