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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
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
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
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
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
My Welcome Table
How Great Cities Are Fed
Joshua David Stein Variety Hour...Half Hour
the business of The Business
The Whole Shebang
Edible Alphabet
Heritage Breeds
After the Jump
Taste Matters
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
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
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This week on We Dig Plants, hosts Carmen DeVito and Alice Marcus Krieg are talking Italy! The show opens with a wonderful story about Carmen's grandmothers, one of which raised Carmen for a short time in Italy and notably saved her from a pig attack! This truly sets the stage for the show to come. Carlo Scissura, the Brooklyn Chamber of Commerce President, joins the program via phone to share details on the Italian Cultural and Community Center in the neighborhood of Bensonhurst as well as the upcoming Italian Restaurant Week. After the break, Carmen and Alice welcome Mary Menniti to the program to talk about The Italian Garden Project. Mary founded The Italian Garden Project as a way to celebrate the wisdom inherent in the traditional Italian American vegetable garden. She goes on to explain how this project preserves the heritage and demonstrates its relevance for reconnecting to our food, families, and Earth. This program was brought to you by The International Culinary Center.

"We will have people of all cultures wanting to know about Italian culture." [10:55]

--Carlo Scissura on We Dig Plants

"[The Italian Garden Project] was founded to shine a light on an amazing lifestyle that is very relevant for today." [19:38]

"It's really a passion of mine. The more I do it, the more I want to do it, and the more I see there is to do." [35:25]

--Mary Menniti on We Dig Plants

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Garden & Gun: Garden & Gun Magazine is all about the South. They write about southern food, music, sports, art, travel, to celebrate the southern lifestyle. Along with celebrating southern lifestyle, they also celebrate southern made products made by southern artisans with an annual competition they hold called the 'Made in The South Awards'. Winning this competition not only gets you a $10,000 prize, but also an amazing opportunity for people to hear about your craft. On today's episode of Sharp & Hot, Emily Peterson talks to Jessica Mischner, the senior editor of Garden & Gun Magazine and Chris Williams, Overall winner of the 2011 'Made in the South Awards'. This program was brought to you by S Wallace Edwards & Sons.

"Winning the 'Made in the South' award changed my life." [19:00]

--Chris Williams on Sharp & Hot

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This week on All in the Industry, Shari Bayer is joined by the who's who of farming, Farmer Lee Jones. Perpetually clad in his trademark overalls and a red bowtie, Farmer Lee Jones is a pioneer of the sustainable agricultural movement who continues to keep The Chef’s Garden on the cutting edge of the produce business. His family’s 300-acre vegetable farm in Huron, Ohio grows the best-tasting and most nutritious specialty vegetables herbs and micro greens in the world. The family lives by a commitment to producing food that looks good, tastes good and is good for you. This program was brought to you by The International Culinary Center.

"Really some of our best crops come from early and late. We love cool temperatures on products - it grows slower but you get more body color and nutrition." [08:00]

"Small family farms are the backbone of this country. we need family farms. Chef's recognize the value and that their guests recognize that value." [13:00]

--Farmer Lee Jones on All in the Industry

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