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
Inside_school_food
Sponsored by
Cain-logotype-hrn-150
Here’s one of the surest signs we have that swift and substantial progress in school food is possible: Beginning this fall, the nation’s largest district will not only be serving on compostable plates, but actually composting them. The introduction of the new tableware is occurring simultaneously with a city-wide ban on most single-use, non-recyclable Styrofoam—a giant first step in Mayor Bill DeBlasio’s ambitious “Zero Waste” campaign. Astonishingly, this story begins just six years ago, with a grassroots collaboration with the city’s Department of Education, spearheaded by artist and NYC parent Debby Lee Cohen. “I think what we learned,” she reflects today, “is that this is how democracy is supposed to work.”

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Hosted By
Sharp-_-hot
Sponsored by
Icc-logo
Conscious Alliance & Sommelier Story. On this week's episode of Sharp & Hot, hear from Jordan Levy of Conscious Alliance,a Boulder, Colorado based national 501(c)(3) nonprofit organization committed to distributing much-needed food to communities across the United States, and providing long-term solutions to hunger by focusing on empowerment programs for youth in impoverished regions of the country. They operate through ongoing, grassroots food collection and hunger awareness programs, primarily by organizing food drives at concerts and music events. Later in the show, Emily shares an incredible story about her quest to become a master sommelier! This program was brought to you by The International Culinary Center

"I'm surprised every day that people are willing to bring 20-30 cans to a rock concert to donate to a food bank." [04:00]

"The best part about my job today is the fact that i get to lead an incredibly inspiring group of individuals. It's by no means a one person show." [08:00]

--Justin Levy on Sharp & Hot

"Becoming a sommelier is one part salesperson and one part theory." [15:00]

--Emily Peterson on Sharp & Hot


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Hosted By
Food-talk-with-michael-colameco

Food Talk with Mike Colameco is brought to you by the following generous underwriters:



This week on Food Talk with Michael Colameco, host Mike Colameco kicks off the show welcoming Alison Cohen, Senior Director of Programs of WhyHunger. WhyHunger is a leader in building the movement to end hunger and poverty by connecting people to nutritious, affordable food and by supporting grassroots solutions that inspire self-reliance and community empowerment. Alison talks to Mike about facilitating the development and stewardship of WhyHunger's organizational vision, strategy and programmatic implementation through its Grassroots Action Network, National Hunger Hotline, Food Security Learning Center and Global Movements programs. Next up, Mike brings in author and olive oil expert Joanne Lacina to the show. Telling Mike that she found herself interested in olive oil after a trip to Greece nearly eight years ago. Discussing olive oil fraud and what consumers should know about this huge global industry, Joanne shares that if it's too good or cheap to be true, it probably is. After the break, Joanne talks about her business, Olive Oil Lovers, where she aims to do-away with the confusion by not only offering a comprehensive selection of some of the best oils in the world, but to also provide customers with the critical information necessary to help find the right oil. Lastly, Mike welcomes Sean Tobias, Co-Founder of Dock to Dish. Dock to Dish is a community and restaurant supported fishery that distributes sustainably harvested seafood to members within 24 hours from the dock. Brett Tolley also joins in the discussion of sustainable fishing and is the community organizer for the Northwest Atlantic Marine Alliance. He comes from a four-generation commercial fishing family out of Cape Cod, MA and has worked in the fishing industry hanging nets, working on boats of various gear-types, and commercially shellfishing. These guys talk managing the fish population and what they hope to see in commercial fishing in the future.

"Our response to hunger in this country has not really moved us closer to ending it... and we could." [5:15]

--Alison Cohen on Food Talk

"There's nobody policing the market here, in Europe you're breaking the law." [27:55]

--Joanne Lacina on Food Talk

"Currently the United States is a beacon of light around the globe for well managed, sustainable fisheries." [50:25]

--Sean Tobias on Food Talk

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