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
Cutting-the-curd
Sponsored by
Aoc_mons_square_smaller
On this week's episode of Cutting the Curd, host Greg Blais talks with Mansi Jasani - founder of the Cheese Collective in India. Mansi - an alumni of Murray's Cheese Cave internship in New York and the Vermont Institute for Artisan Cheese (VIAC) - brings her expertise to cheese lovers in Mumbai as a cheesemaker and educator. Learn about the artisan cheese movement in Mumbai, and why Indian cheese is so much more than paneer and ghee. This program was brought to you by Academie Opus Caseus.


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Hosted By
Cutting-the-curd
Sponsored by
Wmmbshow
For many of us working in the cheese business, cheese is a lens through which we view the world and our place in it. With New Years resolutions still on the top of our minds, on today's episode of Cutting the Curd, Greg Blais talks to two professionals who made the decision to work with cheese, and proactively sought out their current roles. Jeanine Dargis tells us of her amazing uphill journey to becoming a cheesemaker at Valley Shepherd, while Matt Reilly talks to us about his recent victory at the Cheesemonger Invitational in San Francisco. This program was brought to you by The Wisconsin Milk Marketing Board.

"[Cheesemaking] is a brain exercise. Everyday is a challenge." [16:25]

--Jeanine Dargis on Cutting the Curd

"It was exhilarating, but a strange combination of emotions because it's a personal experience every time you get together with cheese people. It's not like any other business I've been involved with. It's a community of people supporting farmers and creameries that are doing it because they love it." [31:10]

--Matt Reilly on Cutting the Curd


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Hosted By
Just_food_stacked_words_8x8_large
Sponsored by
Wfm
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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