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 /// Tech Bites
2:OO-2:3O /// 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-5:45 /// Cereal
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
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
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
Manhattan Cocktail Classic Coverage Pizza Party
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
The-farm-report
Sponsored by
Emaillogo1
Tune in to a special episode of The Farm Report as Erin Fairbanks talks labor and workers rights with author and activist Margaret Gray. Margaret is the winner of the 2014 Association for the Study of Food and Agriculture Book of the Year Award as well as the author of Labor and the Locavore, which focuses on one of the most vibrant local food economies in the country, the Hudson Valley that supplies New York restaurants and farmers markets. Based on more than a decade’s in-depth interviews with workers, farmers, and others, Gray’s examination clearly shows how the currency of agrarian values serves to mask the labor concerns of an already hidden workforce. Margaret also explores the historical roots of farmworkers’ predicaments and examines the ethnic shift from Black to Latino workers. With an analysis that can be applied to local food concerns around the country, this book challenges the reader to consider how the mentality of the alternative food movements implies a comprehensive food ethic that addresses workers’ concerns. Tune in for an incredibly insightful conversation on the state of workers rights in the farming community. This program was brought to you by Heritage Foods USA.

"I never would have anticipated that my book would become a food studies book. It was a little more academically oriented around social movement issues but then I saw an amazing opportunity to have a conversation with people interested in food." [3:20]

"The farmers I talk to are very explicit [in saying] 'We don't want American workers and we don't want our Latino workers to be Americanized.' Some of the structural issues are around the way laws are designed and the power dynamics around the farms. " [21:00]

"The intimacy that we have from buying from small local farmers translates in a way into the relationships those farmers have with their workers." [22:00]

--Margaret Gray on The Farm Report


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Hosted By
Native_
Sponsored by
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This week on another episode abroad of Native, host Briana Kurtz is in Penang, Malaysia chatting with local food expert and chef, Pearly Kee. Pearly Kee is one of Penang's doyens of Nyonya cuisine and takes Briana through the ins and outs of what makes this cuisine not only distinct but delicious. Pearly explains that Penang has one of the most diverse food fares in Malaysia and at times, the food is so mixed with influences from the Indian, Malay, Chinese and Thai cuisine that it becomes unique to the island itself. After the break, Pearly shares how she took up cooking as a child, learning from her aunts the traditional fare and techniques to create unforgettable flavors. Tune in to hear all about life in Penang and how many foods, traditions, and cultures come together to positively influence one another. This program was brought to you by Whole Foods Market.

"Most of all, Malaysian cuisine uses fresh ingredients because we have bountiful, fresh galangal, or some people call it blue ginger. We have fresh turmeric and lemongrass." [1:46]

"Penang, Malaysian people are very proud of our food. Try as we might, we stick to our food, that is who you are, it reminds you where you come from." [13:30]

--Pearly Kee on Native


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Hosted By
Native_
Sponsored by
Wfm
This week on Native, host Briana Kurtz welcomes women from The League of Kitchens. The League of Kitchens is an organization that takes an immigrant, who is an amazing home cook and inspiring teacher, and welcomes patrons to their home to cook together. The idea is that the group cooks together, eats together, learns together, and shares in on culture and stories. Once the workshop is over, students leave with a booklet of family recipes and having experienced something new. Opening the show speaking with Jessica Chakraborty, Community and Culinary Manager, about how The League of Kitchens started, the conversation quickly turns to hearing from two of the instructors - Despina Economou and Yamini Joshi. Briana talks to Despina about her native country of Greece and her traditional cooking style. After the break, Yamini, who hails from India, shares her story, reveals her love of cooking and how it brings her peace. Tune in to learn more about this amazing organization and get involved! This program was brought to you by Whole Foods Market.

"I love to cook all the time. Cooking is my meditation." [18:45]

--Yamini Joshi on Native


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