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
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Tune in for a special series on the history of food, brought to you one letter at a time. In this piece, take in the history of Green Tea!

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Why’s my low-temp meat green? Why do my onions taste metallic? What can I make with all of these cherry pits? Dave Arnold answers all of this and more on this week’s episode of Cooking Issues. Listeners also get to learn the meaning of “Pancake Syndrome” (It’s not as fun as it sounds) as well as the best camping food (Risotto al Funghi). This program was brought to you by Whole Foods Market.

“Most of the greening in meats are due to sulfur or hydrogen peroxide.”

“The longer an onion sits after it’s cut the more metallic it’s going to taste”

“Do not store flour in the fridge, store it in the freezer.”

--Dave Arnold on Cooking Issues


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Hosted By
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How can print media stand out in 2014? What sets a publication apart from its peers in an overcrowded landscape of mediocre writing and photography? Find out on a new episode of Eat Your Words as Briana Kurtz is joined by James Casey, founder and editor of Swallow Magazine. In their own words -- Swallow is the anti-foodie food magazine, a palate-pleasing respite from gastronomic faddism. Each issue is akin to the perfect dinner party where the food is central to the event, but the conversation veers wildly around the table from topic to topic before eventually returning to the procession of morsels at hand. Released in a high-end format comparable to a coffee table book, Swallow ventures far beyond the culinary realm and features notable contributors more often found within the worlds of art and fashion. This program was brought to you by Edwards VA Ham.

"New York is not necessarily what New York once was. It's living on a borrowed identity of itself, especially the East Village." 05:30

"If you are creating a print magazine, at least in my opinion, you have to have a reason for being print." [14:00]

--James Casey on Eat Your Words


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