1:OO-1:3O /// What Doesn't Kill You
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
2:OO-2:3O /// Cutting the Curd
3:3O-4:15 /// We Dig Plants
5:OO-5:3O /// How to Behave
6:OO-6:45 /// No Chefs Allowed
7:OO-7:3O /// Fuhmentaboudit!
11:OO-11:3O /// Wild Game Domain
12:OO-12:45 /// Cooking Issues
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)
6:3O-7:OO /// Let's Get Real
7:3O-8:15 /// Metropolitan Ave
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO-1:25 /// Evolutionaries
3:OO-3:3O /// The Speakeasy
5:OO-5:3O /// the business of The Business
6:3O-7:3O /// Nothing Urgent
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
7:3O-9:OO /// GUNWASH
9:3O-10:3O /// Full Service Radio
It's More Than Food
U Look Hungry
Feeding the Future
Straight From the Source
Meet Your Maker
Flash Talks Cash
Burning Down the House
"When you ship wine, there are inherent stability issues."
"Most people who think they're allergic to sulfur are not, they're usually allergic to something else in the wine."
"When we started, everybody told us we were doing things wrong, but there's been a huge fundamental shift in California where people are taking the time to learn what we're doing instead of just labeling it 'wrong' "
--Jared Brandt of Donkey and Goat Winery on In the Drink
Tags:In The Glass, Jared Brandt, Berkeley, Chardonnay, Pinot Noir, Anderson Valley, Mendocino Ridge, El Dorado, wine, Mega Purple, grape skins, winemakers, wine additives, irradiation of wine, sulfur, pine resin, wine trends, European wine, natural wine,
"[It's important] to go back to the basics and understand what ice cream is chemically, and work from there to create something that's your own or something different."
"I think that American-style ice cream developed much later on. The industrial revolution had started, and there was much more dairy product readily available. Whereas in Europe- when ice cream making became more commonplace- the best dairy product, the cream, would be separated and used for cheesemaking."
-- Nicholas Morgenstern on Hot Grease
Tags:Goat Town NYC, Food Headlines, ice cream, Bushwick, The Farm Bill, Congress, SNAP, food stamps, New York Magazine, Cheap Eats 2012, The Meatball Shop,
Tags:Nicholas Morgenstern, Gerardo Gonzalez, Parm, Mile End, Asian hipster cuisine, Mission Chinese Food, Bob White, The Cardinal, Clinton Hill, Sticky Fingers, Alex Raij, Bobby Flay, Alphabet City, Goat Town, sustainable, American, local, seasonal, importing products, externship, The General Green, line cook, radish, gardener, Tokyo turnips, simple syrup, cocktail, fennel, anisette,
Tags:gorgeous, pastry chef, ice cream, Simon Orren, Gramercy Tavern, Daniel Boulud, chemistry, Philadelphia ice cream, ancient China, coagulating, egg yolk, dairy, history of ice cream, cattle, Europe, eggs, egg-based ice cream, French custard, salted caramel pretzel, making ice cream, cold treats, frozen deserts, sundae, sassafras, chocolate sorbet, ice cream memories, paleta, arroz con leche, bodega, San Francisco, It's-It, mint, strawberry, oatmeal cookies,
"One of the things that I'm trying to do with this show is to demystify the agriculture process for urban constituents."
-- Erin Fairbanks on The Farm Report