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 /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
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 /// Tech Bites
2:OO-2:3O /// Taste Talks
3:OO-3:4O /// Japan Eats
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 /// Ask a Clean Person
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// A Few Things with Claire and Erica
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
THURSDAY
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
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
Joshua David Stein Variety Hour...Half Hour
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
After the Jump
Taste Matters
Native
The Morning After
Eating Matters
Pizza Party
The Mr. Cutlets Show
Manhattan Cocktail Classic Coverage 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
In this edition of the Food Science Corner, Meradith Hoddinott explains one of the most essential parts of cooking: heat! Tune into this segment to learn about the relationship between heat and temperature. Learn how the appliances in your kitchen implement heat in different ways in order to cook your food! This program has been brought to you by Fairway Market.

"Heat is not the same as temperature, though they are connected. Temperature is the measurement of molecular speed... Temperature is just a way to see what heat is doing." [1:05]

-- Meradith Hoddinott on Heat & Temperature


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Hosted By
Eat-your-words
Sponsored by
Emaillogo1
A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciting world of professional chefs. While media suggest that the occupation is undergoing a transformation, one thing remains clear: being a chef is a decidedly male-dominated job. This week on Eat Your Words, host Cathy Erway is on the line with "Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen" co-author Deborah Harris. Deborah goes on to highlight the book, examining big issues like how the world of professional chefs is gendered, what conditions have led to this gender segregation, plus how women chefs feel about their work in relation to men. Tune in for a great conversation! This program was brought to you by Heritage Foods USA.

"It's rare. Only about 20% of head and executive chefs are women." [4:00]

"I really respected the women who said when they became management... they purposefully tried to make a more humane kitchen." [25:00]

"Chefs today want to be seen as professionals not hash slingers." [26:10]

--Deborah Harris on Eat Your Words


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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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