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
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
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Mary Gunderson chronicles the journey and food of the Lewis & Clark expedition in her book, The Food Journal of the Lewis & Clark: Recipes for an Expedition. This week on A Taste of the Past, Linda Pelaccio is talking with Mary about the trials and troubles of the Lewis & Clark exploration, and how they ate along the way. Hear how the explorers reacted to seeing buffalo, and how they prepared and preserved buffalo meat. What fruits and greens were available to Lewis & Clark? Learn about the provisions that the explorers brought with them, and why modern American cuisine owes a lot to this one, special trip. Are Lewis & Clark responsible for instant soup? Check out Mary's website, History Cooks, for more information on American expedition and food! This program has been sponsored by Bi-Rite Market.

"Food was survival, and it wasn't always delicious." [22:45]

-- Mary Gunderson on A Taste of the Past


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Hosted By
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This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett kick off the show recapping their exciting weekend before welcoming guest Leda Meredith to talk about her new book "Preserving Everything." How many ways can you preserve a strawberry? You can freeze it, dry it, pickle it, or can it. Milk gets cultured, or fermented, and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated, and preserved in oil. Pork becomes jerky. Cucumbers become pickles. There is no end to the magic of food preservation and Leda joins the episode to provide information on various preservation techniques while demystifying everything in the process. After the break, Leda also talks about her family background and how foraging became a notable part of her life. This program was brought to you by Consider Bardwell.


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Hosted By
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On today’s episode of The Food Seen, we travel to the Caribbean island of Cuba, where amid embargoes and defections, much of the nation’s food history has been a mystery outside of it’s own country. Writer Ana Sofia Pelaez and photographer Ellen Silverman, made it their mission to bring to light the rich cultural cuisine found in the kitchens of Cuba, from Havana nights to Medianoches (sandwiches). Their book, The Cuban Table, is highlighted by pastelitos de queso y guayaba, empanaditas de chorizo, arroz y frijoles, ropa vieja (“old clothes”), and flan de leche. For these culinary treasures, we raise our Mojitos and Cuba Libres, to liberating more than just the eponymous Cubano. This program was brought to you by The International Culinary Center.

"In the restaurants [Cuba], they take seafood out of the freezer and if it doesn't sell they'll freeze it again. Their experience with food is subsistence - to get enough calories to make it through the day." [15:00]

--Ana Sofia Pelaez on The Food Seen


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