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
The Whole Shebang
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
Pizzaparty
Sponsored by
Wmmbshow
This week, on the very first episode of Pizza Party, host Talia Ralph welcomes Colin Hagendorf, also known as The Slice Harvester, to the program. Colin comes on the show as a resident expert in the New York pizza scene by having sought out every non-chain pizza joint in Manhattan and devouring a slice from each. Hence, The Slice Harvester and his blog, rating system, and original radio program were born. Colin shares his background, how he got his cheesy start slice harvesting, and how he was able to use the power of pizza to wield a fun and delicious livelihood. After the break, Colin shares that he is in the process of writing a book about his time spent on the pizza slice journey and how it subsequently affected his life. Tune in for the debut episode of Pizza Party and to learn which, of all the slices, happens to be Colin's favorite. This program was brought to you by The Wisconsin Milk Marketing Board.

"[Slice harvesting] helped me because I had something to do that was exciting and I also had something to do that was sociable because I would take friends with me slice harvesting. I had an outlet to be social and creative with my pals that wasn't going to the bar or drinking a forty on a stoop." [25:32]

--Colin Hagendorf on Pizza Party


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Hosted By
Eat-your-words
Sponsored by
Wfm
Who doesn't love good, local fruit? Tune in to this week's episode of Eat Your Words as guest host Talia Ralph chats with Sarah Huck and Brian Nicholson, the duo behind Fruitful: Four Seasons of Fresh Fruit Recipes. Fruitful is a trip to the local orchard, overflowing with ripe, seasonal produce—and it’s not just desserts! From sweet to savory, including fresh juices, every chapter is devoted to the produce of the moment: rhubarb, strawberries, apples, plums, apricots, peaches, quinces, pears, and more. This delectable cookbook showcases the bounty from New York’s favorite orchard, Red Jacket Orchards, illustrated with gorgeous full-color photography throughout—but all of the fruit can be found wherever you live. This program was brought to you by Whole Foods Market.

"This is a pivotal moment in the local food movement. We're a part of that fabric." [06:00]

"Sustainability for us is more than just the environment. Beyond that is the fact we have to make sure decisions we make today will pay off 5-10 years from now." [23:00]

"The local food movement is reaching an important stage in its life cycle. I think what became clear to me is that people have made this a really important topic. Customers are trying to learn more, which is great for us as a country." [33:00]

--Brian Nicholson on Eat Your Words

"When you get a perfect apricot, there may be nothing better." [12:00]

"If you want to know what it's like to own a fruit farm - now's your chance." [35:00]

--Sarah Huck on Eat Your Words


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Hosted By
Tasteofthepast
Sponsored by
Fairway
Three million tonnes of liquid gold have been produced this year and no we're not talking about bullion, we're talking about olive oil. From it's first sightings on ancient Egyptian pyramids to the many different styles and pressings today, olive oil has been a staple of life for thousands of years. With the help of oil importer and expert Tony DeMarco, Linda Pelaccio takes you on an organoleptic retrospective of one of the worlds oldest delicacies. From it's early uses helping sustain traveling Roman Armies to the recent discoveries of its health benefits and uses in cosmetics and pharmaceuticals, this week's A Taste of The Past will provide you with an encyclopedic view of this amazing but hard to grow tree crop. Also, tune in for a live tasting of some of the best olive oils in the world at the end of the show! This episode is sponsored by Fairway Market.


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