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
Eating
Sponsored by
Emaillogo1
This week on Eating Disorder, the guys welcome the "edibles" expert, Chef Payton Curry, to the program. Seeking to train people to properly medicate using marijuana in their everyday food and cooking, Payton makes points on why this practice should be more widely recognized and why the opinion of marijuana should change for the better. Though the majority of the legislation throughout the country prohibits a restaurant like Payton's Brat Haus in Scottsdale, AZ to sell infused food, the chef has led many cooking classes centered around the green ingredient. With a goal to help rather than get the masses high, he also instructs on how to use the marijuana plant to soothe pain and irritation in a lotion form, for example. Tune in for a rousing discussion and learn a little more about alternative uses for marijuana. This program was sponsored by Heritage Foods USA.

"It's not about making chocolate brownies, and the world's strongest cookies. It's about helping people and making things that are good for them." [13:02]"

"It's about providing alternatives to big, corporate medicine." [13:46]

"You can make a great flour out of hemp, since 90% of America now has gluten-intolerance." [32:08]

-- Payton Curry on Eating Disorder


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Hosted By
Sharp-_-hot
Sponsored by
Icc-logo
Farmbox Direct & Your Friend: On a diverse episode of Sharp & Hot, host Emily Peterson shares a story about her sons newfound peanut allergy, chats with Ashley Turner, founder of Farmbox Direct, and hosts musician Taryn Miller of Your Friend. Hear how Ashley left the corporate world to make organic food her life's purpose with Farmbox Direct, a company she started that delivers the farmers market to your door! Later on - get some insight into the life of an independent musician on tour, as Taryn Miller talks about being on the road, playing music, and getting by on a gluten-free diet. This program was brought to you by International Culinary Center.


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Hosted By
Tasteofthepast
Sponsored by
Hearst_logo
What staple food feeds over 500 million people, and is gluten-free? Answer- the manioc root, and it's this week's topic on A Taste of the Past. Linda Pelaccio sits down with Teresa Corção, chef/owner of O Navegador restaurant and co-founder of Instituto Maniva- a group that promotes the heritage root called manioc. She is an active governing member of Slow Food Brazil, and has been honored by IACP with a Humanitarian of the Year award. Sara B. Franklin is also in the studio. A writer, oral historian, and multi-media storyteller, Sara is co-writing The Manioc Route cookbook with Teresa. Also joining Linda is Margarida Nogueira, co-founder of Instituto Maniva with Teresa, and founder of Slow Food Brazil. Tune in to hear about the upcoming cookbook, The Manioc Route, and how it combines cooking with history, culture, and emotion. Did you know that the manioc has been in the upper Amazon Valley since 7,000 B.C.E.? Or that the manioc is naturally poisonous? All these facts and more on this week's A Taste of the Past. Be sure to get more information about the Manioc Route and visit their Kickstarter on Facebook. Watch a clip from Seu Bené Vai Pra Italia, a film about manioc flour producer Benedito Batista da Silva. This program is sponsored by Hearst Ranch.

"There's so much cultural history around this root, and it's delicious."

--Sara B. Franklin on A Taste of the Past

"Food is affection, culture, and heritage."

"Peruvian people had brought all types- over 2,000 varieties- of potatoes and today in Lima you can find lots of varieties of potatoes, and maybe this can be an example of how you can take an underestimated a staple and make it a gourmet food."

--Teresa Corção on A Taste of the Past

"When I discovered the Slow Food Movement on the Internet, I fell in love with the philosophy" --

--Margarida Nogueira on A Taste of the Past


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