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
Eat-your-words
Sponsored by
Wfm
On today's episode of Eat Your Words, host Cathy Erway interviews Jennifer McLagan and Mayur Subbarao. Jennifer McLagan is a Canadian chef and author based in Toronto. She has become famous for writing books on food and is the author of the book Fat: An Appreciation of a Misunderstood Ingredient, with Recipes. On today's show Cathy discusses her most recent book, Bitter. They discuss the rise in artisanal bitters, the various bitters that we encounter and the importance of it in our foods. Mayur Sabbarao is the Co-founder of Bittermens Spirits. Mayur is a master sommelier and ex-Beverage Director of El Cobre & Cienfuegos in New York’s East Village. He has been pushing the envelope on blending modern techniques and classic flavor profiles. He created kegged cocktails for El Cobre and Amor y Amargo, perfected a method for clarifying citrus juice and designed a number of soon-to-be world class liqueurs and vermouths. He stresses that bitterness is a way of elevating the pallets. This program was brought to you by Whole Foods Market

"And now they're ready to cook with bitterness as well" [3:20]

"I think that's what makes bitter the most interesting of tastes.....It's a huge range chemical combinations that are sent to the brain." [24:30]

"In the Philippines they put a small bit of bitter lemon juice on a baby's tongue......it's supposed to be for medicinal purposes" [26:20]


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Hosted By
Eat-your-words
Sponsored by
Cain-logotype-hrn-150
This week on Eat Your Words, host Cathy Erway is talking leftovers! Welcoming guest Eugenia Bone, author of the recently released book "The Kitchen Ecosystem: Integrating Recipes to Create Delicious Meals," Eugenia chats about great ways to reuse ingredients that you might otherwise discard. "The Kitchen Ecosystem" says that the secret to great meals is this: the more you cook, the less you actually have to do to produce a delicious meal. The trick is to approach cooking as a continuum, where each meal draws on elements from a previous one and provides the building blocks for another. Eugenia shares with Cathy that synchronicity is what defines a kitchen ecosystem and talks about what has inspired her to write with this unique and thrifty perspective. This program was brought to you by Cain Vineyard & Winery.

"Prior to World War II everybody cooked this way because the food they had was fresh... after, we had the onset of the industrial food revolution and as a result people started to buy products in the store." [3:25]

"This approach to cooking is based on what you eat over the course of a year." [9:45]

"Theres no way there's a factory producing canned tomatoes that's going to be cleaner than your kitchen." [10:45]

--Eugenia Bone on Eat Your Words


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Hosted By
Beer-sessions-radio
Sponsored by
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What does it mean to drink fresh beer? Find out on a brand new episode of Beer Sessions Radio! Jimmy Carbone is joined by an expert panel of guests to discuss freshness in craft beer. Hear from Dave Brodrick, author John Holl, writer Jake Davis and Sam Richardson of Other Half Brewing. They discuss sell-by dates, labeling on bottles, shelving trends and more! Tune in and get a better idea on the best time to enjoy your favorite craft beer. This program was brought to you by GreatBrewers.com.

"There are so many new breweries on the shelves piling up. It puts a lot of onus on the customers to pay attention to who's doing it the right way and get to know where they buy their beer. There are so many brands and you just don't know how long they've been sitting there." [03:00]

--Dave Brodrick on Beer Sessions Radio

"If you flood a market, you're going to have beers on shelves somewhere" [16:00]

"The great thing about the explosion of craft beer in this country is more people have more access to more brewers." [28:00]

--Sam Richardson on Beer Sessions Radio

"I try to drink fresh beer and avoid the stale stuff, just like milk or anything else." [45:00]

--John Holl on Beer Sessions Radio


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