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
Business
Sponsored by
Fairway
Published November 10th, 2014

Running time: 7 Minutes

By Austin Sherman

Fish leather is on the rise as a popular fashion item. It is making a name for itself as an eco-friendly product. To see how it is made, click the link here.


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

Hosted By
Cooking-issues
Sponsored by
Edw116_150x150_042910sm
This week on Cooking Issues, host Dave Arnold and Nastassia kick off the show taking a few questions from eager callers. Dave addresses the amylase enzyme and how it works concerning ripening fruits and vegetables, repurposing a beat-up teflon pan, as well as the details of making onion ice cream. For this Stinky Fish Tuesday, Dave welcomes guests Paul Adams, Senior Editor of Popular Science Magazine, and Don Lee of Cocktail Kingdom to partake in a unique fish tasting live on air. Starting off with two types of salmon, the group moves to Swedish fermented shark. Describing the interesting background and origins of the fermented shark, it turns out that facts don't hold a candle against the taste! This program was brought to you by Edwards VA Ham.

Jump to Segment:

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

Hosted By
Snacky-tunes
Sponsored by
Untitled
This week on Snacky Tunes, host Darin Bresnitz and guest host Jay Strell welcome Adam Geringer-Dunn, executive chef and co-owner, and Vincent Milburn, head fishmonger and co-owner, of Greenpoint Fish & Lobster Co. Talking to the hosts about how the new business has been doing, what inspired them to open such a place in Brooklyn, as well as the shop's menu, Adam and Vincent explain that they try to use every piece of fish throughout the store and restaurant. Additionally, the guys go on to share their commitment to fresh, sustainable, traceable seafood and what sets Greenpoint Fish & Lobster Co. apart from other fish shops. In the second half of the show, mixing the likes ofafro pop, funk, moody mid tempo, straight dance, and even soul ballads, musical guest Shaun Hettinger AKA Memoryy's brand of synth-pop proves to live in a realm between the past and present. He talks about how he came to be a solo artist and the process of making his latest album. This program was brought to you by White Oak Pastures.

"We're trying to do something different with fish - really high quality, sustainable, traceable fish." [23:25]

--Adam Geringer-Dunn on Snacky Tunes

"This album was really weird because I thought I had the songs written first, then I got in there and rewrote them twenty times." [19:25]

--Memoryy on Snacky Tunes


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

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS