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-2:3O/// 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
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
Tasteofthepast
Sponsored by
Hearst_logo
This week A Taste of the Past recreates a classic master cookbook of the Italian vintage "The Silver Spoon" with the help of the editor Emilia Terragni of Phaidon Press. Emilia expounds on the challenges that face a culinary historian in translating a 60 year old cookbook from Italian into English; from recipes where much was assumed and thus lacking direction, to differences in stoves, measurements and more. This episode is sponsored by Hearst Ranch.


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Hosted By
Chef_s-story
Sponsored by
Wfm
Korean food is incredible - full of fermented goodness and culinary tradition, but it's often overlooked. Find out how Hooni Kim is changing people's perceptions of Korean Food and elevating the cuisine on a brand new episode of Chef's Story. Chef Kim is the chef/owner of Hanjan and Danji, two restaurants that re-imagine Korean food in imaginative and inventive ways. Host Dorothy Cann Hamilton chats with chef Kim about his background in medicine, his transition to the kitchen and his passion for the food of Korea. Find out why you should trust your taste buds - not your nose - when it comes to Korean food and hear why Hooni's ultimate dream is just to make people happy. Today's show was brought to you by Whole Foods Market.

"Being a foodie was a hobby. Asian kids didn't grow up to be chefs. If you weren't smart - you ended up in the kitchen. I never thought about cooking as a profession." [17:00]

"It's good to have rules, but ultimately I think a chef's job isn't about the food - it's about people coming in to the restaurant to have a good time. It's our job to facilitate that and it's not always about the food." [29:00]

"My friends should be able to come into the restaurant and before even tasting the food and say 'This reminds me of Hooni' " [39:00]

"Cheese tastes amazing - but if you just smell it, you'll never taste it. That's the same with Korean fermented food." [48:00]

--Hooni Kim on Chef's Story


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Hosted By
Science
Sponsored by
Emaillogo1
Some plants, like onions and garlic, have chemical defenses that prevent animals like us from eating them. Unfortunately for them, when cooked right these defenses can be delicious. Find out how cutting and cooking methods can dramatically effect the harshness of garlic and onions, and why.

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