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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 /// Tech Bites
2:OO-2:3O /// 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-5:45 /// Cereal
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
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
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the business of The Business
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PAST PROGRAMS
Manhattan Cocktail Classic Coverage Pizza Party
No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
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Summer of Food
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Micology
Everything's On the Table
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U Look Hungry
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Search Results
Hosted By
Pizzaparty
Sponsored by
Wmmbshow
This week on Pizza Party is talking pizza photography! With guest co-host Sarah Jacobs along for the episode, the duo welcomes Cyrus Summerlin, co-founder of the Push for Pizza app as well as photographer JonPaul Douglass of the Pizza in the Wild series. Cyrus explains that Push for Pizza was created by a group of pizza lovers that wanted to cut out the process of calling to order a pizza. The group also wanted to sidestep the hassle of websites like Grubhub and Seamless, and thus the convenient app came to be. JonPaul shares how he began photographing pizza and how he was inspired to show pizza in a different light than most food photographers. Based in Los Angeles, JonPaul also gives his take on the West Coast pizza scene. This program was brought to you by The Wisconsin Milk Marketing Board.

"After a while you're like what else can I put a pizza on?" [10:05]

"It's almost reinforced growing up where pizza is this awesome thing." [21:30]

--JonPaul Douglass on Pizza Party

"Pizza can do no wrong. It has this weird cult following." [28:35]

--Cyrus Summerlin on Pizza Party


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Hosted By
Cutting-the-curd
Sponsored by
Wmmbshow
This week on Cutting the Curd, host Greg Blais is wrapping up the series on cheese and art discussion cheese in the visual medium, whether that be in photography or painting. Welcoming guest co-host Cara Warren, Cheese Manager and Buyer at Greene Grape Provisions, to the show as well as Mike Geno and Carol Bobolts. Mike Geno is a fine artist from Philadelphia who specializes in realistic paintings of objects such as cheese, bread, bacon, and other types of food. Carol Bobolts leads the Red Herring Design team to bring a love of food (especially cheese!) to culture and has created award-winning designs for a wide range of clients. Talking to Greg and Cara Warren about how they style cheese in their work, as it turns out both have run into the problem that once you cut into cheese, the cheese is a ticking time bomb in appearance. The group goes on to discuss certain magical mistakes made in the cheese world and how what seems like a mishap can often turn into a great tasting cheese, a beautiful looking cheese, or even an amazing shot of cheese. At the tail end of the show, Greg asks the guests how they translate the taste, smell, and texture of cheese through their particular visual medium. Tune in for a great wrap of the cheese and art series on Cutting the Curd. This program was brought to you by The Wisconsin Milk Marketing Board.

"Billy Blue" painted by Mike Geno

"There's absolutely an art to cheese making." [20:51]

--Carol Bobolt on Cutting the Curd

"We're actually giving access to cheese through aesthetics." [25:35]

--Mike Geno on Cutting the Curd

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Hosted By
The-food-seen-new
Sponsored by
Edw116_150x150_042910sm
On today’s episode of THE FOOD SEEN, food photographers Taylor Peden & Jen Munk have formed the photographic super group, Peden + Munk. Inspired by their mentor Paul Jasmin at the Art Center College of Design in Pasadena, Taylor and Jen took to the streets of Los Angeles, with two models, and cues from Godard’s 1960’s film “Breathless”, marking the beginnings of a life filled with collaboration. Their focus on food came after a 3 day shoot at Blue Hill at Stone Barns, which opened up the industry to their creative eyes. They’ve since documented BBQ in Memphis, farming on Martha’s Vineyard, Rhum Agricole in the Caribbean, and many Michelin starred restaurants in California and beyond. Their images have donned the pages of Bon Appétit, the New York Times Magazine, and the recently released cookbook, “A New Napa Cuisine“ with Chef Christopher Kostow of Meadowood in Napa. But what may excite them most, are the recipes they’ve learned through their travels. This program was brought to you by S Wallace Edwards & Sons.

"We've always tried to treat our commercial work as a personal project. We're lucky enough that a lot of people who hire us give us the freedom to push it further and do what we want. Sometimes it's hard to delineate what's commercial and personal work because it all feels personal at the end of the day." [13:00]

"We love to make our subjects feel comfortable and hopefully that shows in the work." [20:00]

--Taylor Peden on The Food Seen

"We often call ourselves the ghostbusters. We feel like we're sent in when all things seem they're going to fail! We find a way and roll with the punches. We don't get too stressed." [24:00]

--Taylor Peden on The Food Seen


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