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 /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
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 /// 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
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 /// 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
THURSDAY
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
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
How Great Cities Are Fed
Joshua David Stein Variety Hour...Half Hour
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
After the Jump
Taste Matters
Native
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
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
Hosted By
What-doesn_t-kill-you
Sponsored by
Emaillogo1
Meet Sarah Teale, documentary filmmaker and founding member of Adirondack Grazers Cooperative, a group of beef producers from small to mid-scale, family farms in New York and Vermont that naturally raise and finish beef. The Co Op's mission is to maximize member revenue by developing sales in wholesale and specialty markets not easily available to individual farmers. Tune in as Katy Keiffer chats with Sarah on a brand new episode of What Doesn't Kill You. They discuss the co-op model, it's successes and shortcomings, and the distribution challenges that small farmers face in 2014. Sarah is also creating a documentary film to tell the story of Adirondack Grazers and simultaneously highlight the loss of family farms in today's agricultural landscape. Learn how serious this issue is as Sarah describes just how much farmland is being lost today and what we need to do to reverse the trend. This program was brought to you by Heritage Foods USA.

"Just to call it grass fed isn't right. There ought to be distinctions made on labels and menus." [11:00]

"Our sweet spot is in wholesale. Doing frozen meant a lot of management of tiny pieces of meat." [17:00]

"I think there is an understanding now from the governor that there is potential for bringing money to upstate New York where they seriously need it. There's a willingness to try and help, I just don't think they know how yet." [28:00]

--Sarah Teale on What Doesn't Kill You


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

Hosted By
Animal-insticnt
Sponsored by
Emaillogo1
This week on Animal Instinct, host Celia Kutcher is talking guinea pigs! Guest Laura Budean is a lover of all animals but explains that guinea pigs have always held a special place in her heart. An advocate for proper guinea pig care, she started volunteering and fostering guinea pigs for Helping All Little Things Guinea Pig Rescue and Have-a-Heart Guinea Pig Rescue in New Jersey, and fostered a vast knowledge of the piggies. Having owned guinea pigs for almost 20 years and dedicating time and resources to bettering the lives of piggies in her care, she shares with Celia important tips and tricks of having the happiest and healthiest guinea pig. What happens when a guinea pig "popcorns"? What should be in a guinea pig's cage? How smart is the average guinea pig? Tune in for great answers and a ton more! This program was brought to you by Heritage Foods USA.

"I honestly prefer them spayed and neutered because it tends to save a lot on health issues later on." [11:30]

"The hours that they don't sleep they tend to chew on hay and you can imagine what that produces - a lot of fiber!" [19:05]

--Laura Budean on Animal Instinct


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

Hosted By
Sharp-_-hot
Sponsored by
Icc-logo
This week on Sharp and Hot Emily and Anne begin the show by discussing health concerns and cholesterol. They transition to talking to their guest Chef Brian Alberg of The Red Lion Inn. They discuss the Red Lion Inn's customers, food, and the age demographics they want to attract. Brian gives us insight into how he started cooking and his love for his profession. This program was sponsored by The International Culinary Center.

"Who gets do design their own restaurant? With someone else's money! BONUS!" [22:20]

"We are conscious of the ingredients available to us...What you can get locally you should get locally." [27:20]

-- Chef Brian Alberg on Sharp and Hot


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

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS