S H O W  S C H E D U L E
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
Search Results
Hosted By
Sponsored by
This week on Eating Matters, host Kim Kessler kicks off this show about food policy and political change with guest Michael Dimock. Michael is the President of Roots of Change which works to develop and support a collaborative network of leaders and institutions in California with interest in establishing a sustainable food system in the state by the year 2030. Talking to Kim about his latest projects as well as recent legislation concerning food, Michael explains what he has observed having been in the trenches lobbying for the food movement issues. In the second half of the show, Kim continues the conversation with Michael before introducing a new segment, Policy Made Personal, featuring UCLA Law student Sofia Beltran, reading an original essay. This program was brought to you by Cain Vineyard & Winery.

"We believe that more unified power in the food movement is what's needed to overcome the resistance at the policy level." [2:24]

"How do we get those who vote with their fork to now vote with their votes around these issues?" [25:45]

--Michael Dimock on Eating Matters

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

Hosted By
Sponsored by
This week on The Farm Report, host Erin Fairbanks is taking a closer look at farming and waste with guests Leah Retherford of Queens Farm and Josh Treuhoft of Salvage Supperclub. Leah gives Erin the background of Queens Farm as well as her role in New York City's largest remaining tract of undisturbed farmland. The farm encompasses a 47-acre parcel that is the longest continuously farmed site in New York State and includes historic farm buildings, a greenhouse complex, livestock, farm vehicles and implements, planting fields, an orchard and herb garden. Josh explains the concept of the Salvage Supperclub, which includes serving past-prime food to diners inside a scrubbed down dumpster. Erin talks to Leah and Josh about how consumers should really be thinking about food waste all the way down the chain and trying to get past the mere appearance of a bruised apple or a misshapen tomato and realize that this produce can still go on to be made into something delicious. Leah shares how she plans for a decrease in waste on the agricultural side of things and how Queens Farm decides to grow particular crops to also prevent waste. Tune in for a great episode that is sure to make you think about 'ugly' produce in a new light. This program was brought to you by Whole Foods Market.

"[I thought] what if we could create exciting, interesting food experiences for people using food that would go to waste commonly to show people that there's actually this world of food that's still edible and can still be great." [7:10]

--Josh Treuhoft on The Farm Report

"Something like turnips or radishes, we'll harvest them for a market day, and inevitably there are roots or leaves that aren't up to our standards of something that we are going to sell. But a lot of times those things are still completely edible." [18:10]

--Leah Retherford on The Farm Report

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

Hosted By
Sponsored by
On this episode of Let's Get Real, Erica Wides discusses pumpkin spice. With Halloween right around the corner, pumpkin 'spice' season is nigh. Even though Erica had done a show on the topic last year, this year, there has been an overload of pumpkin spice flavor appearing on the market. She shares her thoughts on the difference between real pumpkins and pumpkin spices and how we've started taking the base food out of a lot of products. Why do we continue to sweeten, flavor and falsify our food products? Listen to Erica's thoughts on this matter. This program was brought to you by Cain Vineyard & Winery.

"Pumpkin IS NOT pumkin spice" [21:00]

"Why do we need to sweeten, flavor and falsify everything?" [26:00] --Erica Wides on Let's Get Real

Jump to Segment:

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