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
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
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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Hosted By
Jds-half-hour
Sponsored by
373032_118841657019_442152286_n
This week on the Joshua David Stein Variety Hour... Half Hour, host Joshua David Stein is talking Indian food with guest Dr. Krishnendu Ray. Krishnendu is a Professor of Nutrition and Food Studies at NYU and talks to Joshua about the Indian cuisine in the city and how it is evolving. The two then embark on a lively discussion about the recent review Joshua wrote on the Indian restaurant Awadh. Krishnendu also talks about what the definition of ethnic food is and what it ideally should be. After the break, Sameer Gupta and Abhik Mukherjee, playing the tabla and sitar, round out the show with a unique and amazing musical selection. Catch them playing live with the Brooklyn Raga Massive. This program was brought to you by Rolling Press.

"Once an audience classifies a cuisine as ethnic, what you are looking for is cheapness and tradition. You're not paying for innovation." [9:23]

"We have great respect for foreign cuisines and relatively low respect in terms of prestige of respect for immigrant cuisines, which is what we call ethnic cuisines." [15:32]

--Dr. Krishnendu Ray on the Joshua David Stein Variety Hour... Half Hour


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