1:OO-1:3O /// What Doesn't Kill You
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
2:OO-2:3O /// Cutting the Curd
3:3O-4:15 /// We Dig Plants
5:OO-5:3O /// How to Behave
6:OO-6:45 /// No Chefs Allowed
7:OO-7:3O /// Fuhmentaboudit!
11:OO-11:3O /// Wild Game Domain
12:OO-12:45 /// Cooking Issues
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)
6:3O-7:OO /// Let's Get Real
7:3O-8:15 /// Metropolitan Ave
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO-1:25 /// Evolutionaries
3:OO-3:3O /// The Speakeasy
5:OO-5:3O /// the business of The Business
6:3O-7:3O /// Nothing Urgent
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
7:3O-9:OO /// GUNWASH
9:3O-10:3O /// Full Service Radio
It's More Than Food
U Look Hungry
Feeding the Future
Straight From the Source
Meet Your Maker
Flash Talks Cash
Burning Down the House
"For us if we wanted to actually test our equipment - the best test is to make a good vodka. Then, you can go anywhere from there." [09:00]
"We're caring more and more about our food and now people are starting to care more about what we're drinking." [15:00]
--Peter Simon of Industry City Distillery on In the Drink
Tags:Industry City Distillery, Peter Simon, Zack Bruner, Forbes 40 Under 40, DrinkICD.com, distilling, vodka, stills, plate column skills, fermentation, engineering, yeast, Sunset Park,
"A lot of people in the industry object to the pink slime moniker. It's not slimy, it's meat."
"When meat is deboned, there's always a little trim left over and there was never a good use for that trim. Eldon Roth decided that if we could make this perfectly clean and sanitary, it would be perfect for ground meat."
"Jamie Oliver is the single biggest culprit in [the misrepresentation of the meat industry]. He spoke in almost complete ignorance of the process and the product. There was no scientific basis."
"Most people buy ground meat based on cost. The industry has known for years that ground beef is the most price sensitive product."
"The vast majority of antibiotics used in feedlots are not the same products as are used on humans. At this point my gut reaction is that the industry may be using too many antibiotics but not nearly as much as some say."
--Meat industry expert Chuck Jolley on Straight, No Chaser
Tags:Katy Keiffer, Heritage Radio Network, Straight No Chaser, Chuck Jolley, Jolley & Associates, Meat Industry Hall of Fame, pink slime, cattle trim, Beef Products Incorporated, carcass trimmings, surface coated meat, ammonium hydroxide, controlling cost of ground beef, Beef Product International, Eldon Roth, cost control,
Tags:electrocuting meat, ammonia, ground meat, proper temperature, pathogens, irradiation, ground beef, radiation systems,
"Thankfully the subway is a great place to make a living and also sharpen and refine my artistry while desensitizing myself to the perils of the negative parts of being an artist. I've grown a lot - it's been 7 months that I've been living off doing wedding gigs and playing in the subway." [19:00]
--Joya Bravo on Metropolitan Ave