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-2:45/// 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
How Great Cities Are Fed
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
Snacky-tunes
Sponsored by
Wfm
This week on Snacky Tunes, Greg and Darin kick off the new radio season welcoming Chef Brendon Doyle, Jessie Vukoson, and musical guest Daniel King to the show. Starting off, the guys talk to Brendon and Jessie about the start of their co-owned, Guerrilla Condiment Company. Greg and Darin also ask about their humble beginnings, how they came to be in the hot sauce business, and what their plans are for the Guerrilla future. In the second half of the show, Daniel King joins in on the fun sharing his first experiences at open mic nights and how he's been able to build a community from these experiences. Playing songs live from his newest release, Lucky Enough, as well as a throwback, tune in for a classic Snacky Tunes episode! This program has been brought to you by Whole Foods Market.

"The idea behind Guerrilla was to create a company that was in our control; something that we build and we are responsible and in charge of the growth." [21:50]

--Brendon Doyle on Snacky Tunes

"I love playing The Drink, it's my favorite place to play. I feel like it's an extension of living room." [48:19]

--Daniel King on Snacky Tunes


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

Hosted By
Tasteofthepast
Sponsored by
Mksm
This week on A Taste of the Past: is candy food? Linda Pelaccio interviews Samira Kawash, author of Candy: A Century of Panic and Pleasure. Samira explains to us how difficult it was to make candy back in the 1800s, and how technological innovations allowed the candy industry to boom. Later, she and Linda discuss society's perception of candy, how many other foods and beverages are less healthy, yet candy can be an easy scapegoat. This program has been sponsored by Many Kitchens. Today's music provided by Takstar.

"The tradition in the 19th century was candy was a luxury, and it was for special occasions." [9:40]

"I think it's easy to look at candy and see it as really the scapegoat of our anxieties around the role of sugar in our diet and the dangers of eating foods that are far away from the farm." [17:25]

--Samira Kawash on A Taste of the Past


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

Hosted By
Tasteofthepast
Sponsored by
Wfm
This week on A Taste of the Past we're talking about the history of bread with hostess, Linda Pelaccio, and her guest, William Rubel. William authored the hearth-cooking book The Magic of Fire, and now has a new book called Bread: A Global History. Listen in as Linda and William discuss the ancient roots of bread making, the social and class implications of certain types of flour and bread, and bread's place in different religious traditions and texts. This program was brought to you by Whole Foods Market.

"Bread is a staple that allowed for the accumulation of material culture, the building of cities. It allowed for the accumulation of surplus, which lead to craft." -- William Rubel on A Taste of the Past


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

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS