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
Tasteofthepast
Sponsored by
Untitled
Imagine having to cook Thanksgiving dinner over an open fire! This week on A Taste of the Past, Linda Pelaccio is joined in the studio by historical interpreter Carolina Capehart. Carolina is a hearth-cooking expert, and prefers to cook all types of food over an open flame. Tune into this episode to learn what tools were used in the 1800s to boil vegetables, roast meat, and bake breads. Hear why Carolina is so dedicated to historical accuracy. Carolina explains how the colonialists pioneered local and seasonal eating- out of necessity! Learn about the founding ideals of the United States as an agrarian society. How does the language of the 1800s confuse the recreation of historic recipes? Collect some firewood and slaughter a hog; it's time for this week's episode of A Taste of the Past! This program has been brought to you by White Oak Pastures. Music by Pamela Royal.

"Anything you can cook these days, you can cook oven an open fire. It's just about learning a different system." [3:45]

"These days, everyone says that you need to eat seasonally and locally. Back in the 1800s, they did that, but mainly because they had to!" [20:20]

"90% of people back then were farmers. That was Jefferson's ideal- an agricultural society." [23:10]

-- Carolina Capehart on A Taste of the Past


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Hosted By
Tasteofthepast
Sponsored by
Fairway
How did restaurants become such a staple in American culture? Tune in for a lively discussion with historian and professor Cindy Lobel on this week's episode of A Taste of the Past. Linda and Cindy chat about the history of restaurants in New York, and explain how our foodways were urbanized and colonial taverns evolved into the modern day restaurant. From Delmonico's to boarding houses, learn more about the emergence of the restaurant and our gastronomic growth. This episode was sponsored by Fairway Market

"The growth of restaurants in New York is directly related to the growth of New York."

--Historian Cindy Lobel on A Taste of the Past


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Hosted By
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Sponsored by
Emaillogo1
Celebrate Sunday with The Morning After as they once again bring you the best and freshest in the worlds of food, beverage and hospitality. Hosts Jessie Kieffer and Sari Kamin are first joined by Chef Zahra Tangorra of Brucie, an Italian restaurant in Cobble Hill, Brooklyn. Her story is incredible - having been badly injured in a bus accident while on tour with Mr. Lif and The Coup before eventually deciding to start her culinary career. Hear what inspires her in the kitchen and her mission behind Brucie. Later, Meredith Heilt & Hayley Karl, also known as The Beerded Ladies, join the show. They run a craft beer blog and put events together with an emphasis on women in craft beer. Tune in and hear their thoughts on beer pairings, trends and happenings in the world of craft beer! This program was brought to you by Heritage Foods USA.

Photo credit: MassAppeal.com

"I never even worked in a restaurant before I opened Brucie. Part of that has worked to my advantage and part has been a struggle. Everything is heartfelt, I wanted to open a place where I can do anything I wanted." [13:00]

--Zahra Tangorra on The Morning After

"The beers that are marketed to women are Bud Light lime and all the flavored beers.. if it's a regular beer, they're using women to market it." [32:00]

--Meredith Heil on The Morning After


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