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 /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
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 /// Taste Talks
3:OO-3:4O /// Japan Eats
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 /// Ask a Clean Person
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// A Few Things with Claire and Erica
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
THURSDAY
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
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
Joshua David Stein Variety Hour...Half Hour
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
After the Jump
Taste Matters
Native
The Morning After
Eating Matters
Pizza Party
The Mr. Cutlets Show
Manhattan Cocktail Classic Coverage 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
Eating
Sponsored by
Robertas
This week on Eating Disorder, the group discusses foodiness and how everyone wants to stamp "artisanal" or "craft" on their products. We're joined in the studio by chef Ed Carew, executive chef at Spasso in New York City's West Village. This program has been sponsored by Roberta's.

"People forgot that cooking is a craft...it's something that has to be worked at." [7:15]

--Paul Gerard on Eating Disorder


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Hosted By
Let_s-get-real
Sponsored by
Cain-logotype-hrn-150
This week on Let's Get Real Erica starts the show by giving us an update on her hunt for the perfect snack, and then moves on to a discussion about chicken protein powder. Why are we so obsessed with having as much protein as possible, and why do food companies feel they have to add protein to everything from cookies to water? Erica goes in to a discussion all about real food products this week on Lets Get Real. This program was brought to you by Cain Vineyard and Winery.

"Call me crazy but real food ingredients have recognizable flavors and smells...a 50 gallon drum of chicken dust, not sure." [19:00]

"The company that makes it recommends it as an additive to drinks, like chicken dust smoothies!??" [20:00]

-- Erica Wides on Let's Get Real


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Hosted By
Let_s-get-real
Sponsored by
Cain-logotype-hrn-150
It's time to recap the year in foodiness as Erica Wides closes out 2014 on the season finale of Let's Get Real. From bleached cereal grains to kale salads at The Cheesecake Factory, Erica takes a look at what's saved us and plagued us in 2014. Is the future bright? Have we made progress? Will a giant avalanche of sugar destroy us all? Find out on Let's Get Real!.

"2015 - I thought we'd never live to meet you next week" [04:00]

"You can get a kale salad at the cheesecake factory. if that's not progress i don't know what is." [27:00]

"There's more sugar in a single can of soda than the average American would have consumed in an entire year 150 years ago." [29:00]

--Erica Wides on Let's Get Real


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

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