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
Tasteofthepast
Sponsored by
Hearst_logo
When it comes to food, what exactly does Heritage mean? How did Slow Food's Ark of Taste help launch Heritage Foods USA and bring pasture raised pork and Heritage breed turkeys and chickens to the dinner plates of thousands of Americans? Hear the Heritage story from Patrick Martins himself, the man who founded Slow Food USA, Heritage Foods USA, Heritage Radio Network & The Heritage Meat Shop. This episode was sponsored by Hearst Ranch.


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

Hosted By
What-doesn_t-kill-you
Sponsored by
Hearst_logo
This week on Straight, No Chaser, Katy Keiffer chats with Jeannette Beranger of the American Livestock Breed Conservancy and Chris Ritthaler of the Farmer Veteran Coalition. Tune in and hear how the ALBC helps set up veterans who are interested in taking up farming after serving for their country. Learn why heritage livestock appeals to these vets and how they adapt to life on the farm even if they have no background in agriculture. Also learn more about the unemployment epidemic that veterans in our country face and why the general public should learn more about what veterans actually did when they served. This program was sponsored by Hearst Ranch.

"There's been a huge upsurge in interest in traditional breeds over the past few years."

--Jeanette Beranger of the American Livestock Breed Conservancy on Straight, No Chaser

"There are a few reasons you're seeing vets interested in heritage breeds. Because a lot of the vets don't have a background in agriculture, they are taking a real close look at their situation and financials and realizing they have to be smart. Heritage breeds fit a niche market and don't require a large level of infrastructure."

"The unemployment rate for veterans is significantly higher than the national average. The unemployment rate for vets in the post 9/11 era is over 10%."

"Less than 10% of the US has ever served in the military. There's a huge disconnect between the knowledge base of what a veteran does."

--Chris Ritthaler of the Farmer Veteran Coalition on Straight, No Chaser


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

Hosted By
The-main-course
Sponsored by
Edw116_150x150_042910sm
Joe Carroll is a powerhouse in the food and drink world. In 2003 he opened Spuyten Duyvil, a pioneering bar in the Brooklyn craft beer scene. In 2007 he launched Fette Sau (German for "fat pig"), a barbecue spot that featured whole animal cooking before it became ubiquitous amongst diners. He's gone on to open steakhouse St. Anselm, also in Brooklyn, and another Fette Sau in Philadelphia. He's this week's guest on The Main Course, so listen in as host Patrick Martins blasts through news topics with Joe - covering everything from the death of the pumpkin beer to the emergence of offal. This program was brought to you by Edwards VA Ham.

"I don't like my BBQ to come pre-sauced. My feeling is that when you overuse anything, you're hiding the flavor of what it is you're trying to cook in the dish." [06:00]

--Joe Carroll on The Main Course


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

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS