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12:OO - 12:45 /// The Main Course
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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
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How Great Cities Are Fed
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the business of The Business
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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
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Everything's On the Table
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U Look Hungry
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Burning Down the House
Search Results
Hosted By
Fuhmentaboudit
Sponsored by
Icc-logo
This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett are fresh off NY Beer Week and are also fresh with announcements including Mary's book update and her new segment, "Will it Ferment?" Big Alice Brewing is in the house with Co-Founder/Brewer Kyle Hurst and Assistant Brewer Jon Kielty explaining how they came into brewing and discovered their love for craft beer. Kyle takes Chris and Mary through Big Alice Brewing's upgraded brewing system and how the brewery has evolved in the past few years. After the break, Kyle gives a detailed rundown of their Queens Honey Brown and thoughts on using great local ingredients. Tune in for more shop talk with Big Alice Brewing on this great show! This program was brought to you by The International Culinary Center.

"The Queens Honey Brown is our newest recipe. It was inspired by a trip I took with my wife. We are inspired to brew by things we do together." [18:30]

"Even prior to being a farm brewery we were always seeking out local ingredients whenever we could." [21:15]

--Kyle Hurst on Fuhmentaboudit!


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Hosted By
Fuhmentaboudit
Sponsored by
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This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett are talking brewing for the holidays and the winter as well with guest Bahiyyih Comeau of Brooklyn Homebrew and The Boilover. Bahiyyih shares her thoughts on brews that she has recently tried and chats about the successes as well as things that she might change in the future. She also gives details about using different techniques and holiday ingredients. After the break, Chris and Mary welcome Sean Paxton, The Homebrew Chef, to the show via phone to chat about beer brining turkey. According to Sean, the perfect time to put together the ideal beer brine is now! At the tail end of the show, Chris proclaims that it's also not too late to put together a special brew for Thanksgiving with a few recipe suggestions. This program has been brought to you by Edwards VA Ham.

"I just did a Gose using the German ale yeast, and that is totally happy to ferment down to 55 degrees, and it's a nice, clean yeast with a lot of different applications." [3:48]

--Bahiyyih Comeau on Fuhmentaboudit!

"Beer brining is a real interesting way to not only season the bird from the inside-out but also to guarantee a moist, juicy, succulent turkey that everybody's going to rave about." [19:33]

--Sean Paxton on Fuhmentaboudit!


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Hosted By
Tasteofthepast
Sponsored by
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This week on A Taste of the Past, host Linda Pelaccio welcomes one of Greece's foremost cooking authorities, Aglaia Kremezi to the show. Author of the new book, "Mediterranean Vegetarian Feasts," she lives on the island of Kea, Greece, and also runs a cooking school there. Talking to Linda about the meaning of "nose to tail" vegetarian cooking, Aglaia explains that when she was growing up in Greece, no aspect of food was wasted. Also inspired from her many travels around Greece and the surrounding countries, today she uncovers the history and evolution of many nearly forgotten Mediterranean recipes. Tune in to hear wonderful highlights from the new recipe book, "Mediterranean Vegetarian Feasts," and to learn to make the most with the ingredients around. This program was brought to you by The International Culinary Center.

"These are recipes that I grew up eating, basically." [2:24]

"One of the most expensive ingredients [in Greece] is wood to burn in the oven because there are no forests and just a few shrubs." [10:08]

--Aglaia Kremezi on A Taste of the Past


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