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 /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
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 /// Taste Talks
3:OO-3:4O /// Japan Eats
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 /// Ask a Clean Person
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// A Few Things with Claire and Erica
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
THURSDAY
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
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
Joshua David Stein Variety Hour...Half Hour
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
After the Jump
Taste Matters
Native
The Morning After
Eating Matters
Pizza Party
The Mr. Cutlets Show
Manhattan Cocktail Classic Coverage 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
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Sponsored by
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This week on Japan Eats host Akiko interviews the former bartender of Le Bernardin, Brian Matthys, about his love of the Japanese distilled beverage, shochu. Akiko and Brian discuss his journey as a bartender, dispel some common misconceptions of shochu, and go in depth about the history of the drink. This program was brought to you by The International Culinary Center.

"There's a tremendous amount of Japanese ingredients that I've used both with western spirits and Japanese [spirits] as well." [33:10]

"For bartenders, it's great because it's a whole new set of flavors to work with and play around with." [33:33]

--Brian Matthys on Japan Eats


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Hosted By
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Sponsored by
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This week on What Doesn't Kill You, Katy Keiffer is joined by Matt Wadiak, co-founder and COO of Blue Apron, a subscription service that delivers ingredients, recipes, instructions and ready-to-cook meals to your home. Matthew Wadiak has been pursuing his passion for food for over 20 years. He began his career by cooking for chefs Charlie Trotter and Paul Bertolli and later spent several years sourcing and importing rare ingredients, such as white truffles, for chefs and food companies around the world. In 2004, Matthew founded Cooks’ Venture, a catering and events company. As Executive Chef, he and his team hosted and cooked for culinary events for a wide array of clientele including Presidents Bill Clinton and George W. Bush. Matthew’s ideals of cooking have always been based on sustainability, local ingredients, and simple yet expertly prepared cuisine. Matthew is a graduate of The Culinary institute of America in Hyde Park, NY and believes that the best food is made at home. This program was brought to you by Cain Vineyard & Winery.

"With the advent of the internet, everything changes." [08:00]

"Our mission is to make great home cooking accessible to everyone." [24:00]

"We're creating a marketing outlet for companies to sell their produce to and distribute to the country - for the first time." [26:00]

--Matt Wadiak on What Doesn't Kill You


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This week on Japan Eats host Akiko Katayama interviews Kenshiro Uki of Sun Noodles for a discussion all about the production of ramen. Kenshiro talks about how the popularity of ramen has risen, particularly in New York. Ramen has become a breeding ground for creativity and expression in the food world and its popularity is growing everyday. Join Akiko and Kenshiro to learn just why ramen is such a great business to be in. This program was brought to you by the International Culinary Center.

"Ramen is comfort food, it's good and it's affordable." [9:00]

"When you're younger you like the rich broth, and then when you're older you tend to like the lighter broths...one common thing is spicy, people are always requesting spicy." [30:00]

-- Kenshiro Uki on Japan Eats


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

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