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
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This week on Just Food Stories, Jacquie welcomes Reverend Robert Ennis Jackson to the program to talk about his amazing work in the Brooklyn neighborhood of Bedford-Stuyvesant. The Reverend has lent his hand in co-founding many organizations such as the Brooklyn Rescue Mission Urban Harvest Center, Healthy Harvest Food Pantries, Bedford-Stuyvesant Farm, among many others. Explaining his background and what inspired him to bring fresh and nutritious foods into Bedford-Stuyvesant, Reverend Jackson talks about transforming the current food system to promote the health of both consumers and producers, including partnering with Just Food on a chicken coop project. This program has been sponsored by Whole Foods Market.

"We saw that folks that were getting pantry food or donated food were getting less quality food. We had to figure out how to get fresh, healthy, organic, conventional food into the hands of pantry guests, so we started Bed-Stuy Farm." [6:20]

"Our first farm year was about people who were getting out of addiction, helping us clear the land, and seniors helping us plant food, and enjoying the partaking in eating that food." [8:50]

-- Reverend Robert Jackson on Just Food Stories


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Find out what it takes to get a real education in hospitality on today's episode of All in the Industry. Shari Bayer is joined by Karen Goodlad, an Assistant Professor at City Tech CUNY specializing in food and beverage management. Recently she has taught Dining Room Operation, Wine and BeverageManagement, Internship and Perspectives in Hospitality Management. In addition to her joy of teaching she is often found working with students as the FacultyAdvisor to the Walt Disney World College Program Campus Representatives. Finding it important to continually increase her understanding of the teaching and learning practices that help students develop a joy for learning, she works as the Co-director of General Education for the Title V Grant, ALiving Laboratory. Here she facilitates seminars for full-time and part-timefaculty focused on incorporating High Impact Educational Practices, place based learning and effective assessment measures. As an industry professional, Prof. Goodlad has become a Certified Specialist of Wine with the Society of Wine Educators where she is also a member. This certification is evidence of her passion for expanding her own knowledge aboutwine and beverages but also her desire to effectively teach the subject. Prof. Goodlad is a member of Les Dames d'Escoffier the premier internationalorganization of women leaders in food, beverage and hospitality. Here she finds pleasure in working on various committees throughout the organization and is the Co-Director of the Scholarship Committee whereby she can help further the organization's mission in support of education, advocacy and philanthropy. It is through all her work that she seeks to provide endless opportunities for students to pursue their passions and attain their goals. This program was brought to you by The International Culinary Center.

"A lot of these students are going from their teen years to their adult years. It's an immense period of growth for them." [20:00]

--Karen Goodlad on All in the Industry


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