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
Science
Sponsored by
Fairway
How does our brain understand food through texture, density, and temperature? HRN's resident food science expert Meradith Hoddinott explains the relationship between food and touch in this special segment. Learn how the weight of tableware alters our perceptions of a food's richness. How does the melting point of food change its flavor? Tune into this segment to learn more about our five senses, and how they help us understand a meal. This segment has been sponsored by Fairway Market.

"Babies are always sticking things in their mouths because they can learn more about it by exploring with these super sensitive regions." [1:15]

-- Meradith Hoddinott on Touch & Food


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Hosted By
Pizzaparty
Sponsored by
Wmmbshow
This week on Pizza Party, host Talia Ralph welcomes Scott Wiener, founder of Scott's Pizza Tours and also the world-record holder for the largest pizza box collection. Kicking off the show talking about Scott's impressive collection of pizza boxes, he tells Talia how he got started and how he initially started picking the specific boxes, first with unique and custom boxes, but then started to branch out to the generalized boxes. Scott explains the specifics behind typical boxes before delving into the details behind the boxes that are most successful in keeping the pizza not only hot, but crispy as well. After the break, Scott shares his first pizza experiences and how the cheesy dish found its place in his heart, plus highlights from his tours and book. Tune in to hear his thoughts on the best pizza neighborhoods in NYC, too! This program was brought to you by The Wisconsin Milk Marketing Board.

"If you keep the boxes built, I am thirty-two pizza boxes tall." [4:15]

"The pizza box is something that is an unsung hero because two-thirds of all pizza are eaten out of pizza boxes." [7:15]

"When you go for pizza, it's a shared experience." [25:55]

--Scott Wiener on Pizza Party


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Hosted By
Evolutionaries
Sponsored by
Hearst_logo
Nathan Myhrvold is the former Chief Technology Officer at Microsoft, and co-founder of Intellectual Ventures. He tells us about his profound interest in cooking, and his difficult introduction into the world of becoming a chef. Nathan discusses the modernization of French cuisine, as well as the differences between modern cuisine and traditional fine dining. Then, he describes the development of his endeavors in writing Modernist Cuisine, and how digital photography proved to be an essential part of creating the ideal reading and learning environment for the reader. Finally, Nathan tells us about a few 'radical' ideas for improving wine that would absolutely shock most wine connoisseurs. This program has been sponsored by Hearst Ranch.

Image from Kavli Prize

"Technologoy has consequences, some of them bad consequences, but so far we've been able to figure them out." [20:00]

--Nathan Myhrvold on Evolutionaries


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