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
In-the-drink-new
Sponsored by
Napa-small
Learn about soil science, irrigation and deep root vines on a comprehensive episode of In the Drink. Joe Campanale is joined by Brian O'Donnell of Belle Pente Vineyards. Brian and his wife Jill founded Belle Pente in 1992 with the purchase of a 70-acre farm just east of Carlton in what is now the heart of the Yamhill-Carlton AVA. Vineyards were planted starting in 1994, and their first commercial production of Pinot Noir was in 1996. Since the beginning, the goal has been to craft old world styled wines of impeccable balance and seductive complexity that reflect a strong sense of place. Carefully selected and well managed dry-farmed vineyards, staggered harvesting, meticulous hand sorting, small lot fermentations, 100% gravity processing, indigenous yeasts, finished wine moved directly-to-barrel (no settling), cold cellar temperatures to delay malolactic fermentation, long elevage, moderate use of new oak, and bottling without fining or filtration are among the techniques utilized to achieve this goal. This program was brought to you by Visit Napa Valley.

"Vineyards by definition are a monoculture. The only thing you can really do is work the fringes and the environment." [14:00]

--Brian O'Donnell Belle Pente Vineyards


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Hosted By
The-farm-report
Sponsored by
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This week on The Farm Report, host Erin Fairbanks takes listeners along for a trip to Cain Vineyard & Winery in California. Cradled in a spectacular bowl overlooking the Napa Valley from the crest of the Spring Mountain District, Cain Vineyard & Winery is dedicated to the creation of three Cabernet blends, each drawn from its own unique vineyard sources, each with its own distinctive signature. The conversation with friend Kate Hardwick and winemaker Chris Howell covers topics from precipitation patterns, climate change, scientific research, all pertaining to the Napa Valley, to tracking how the Cain grapes grew last year and chatting about pruning techniques. After the break, Chris shares his personal thoughts on how wine should truly be enjoyed and its relationship with food. Tune in for a very special show! This program was brought to you by The International Culinary Center.

"The beauty of wine is that the most interesting wines do reflect the place where the grape vines grow."

"Wines are meant to be drunk and, only in my world I'll say, with food. Wines are not a cocktail."

"People take wine too seriously! Wine can remind of were the grapes gorw, the eatrt, the soil and ask us to think about our connection to the earth."

--Chris Howell on The Farm Report


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Hosted By
Chef_s-story
Sponsored by
Emaillogo1
This week on Chef's Story, Dorothy Cann Hamilton continues her conversation with acclaimed chef Dan Barber. They have an in-depth conversation on GMO's and technology in food. Dan is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of the forthcoming book, The Third Plate (May 2014, The Penguin Press). His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture's board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009).In 2009 he was named one of Time magazine’s 100 most influential people in the world. This program was brought to you by Heritage Foods USA.

"GMO technology is really advanced in that you can take DNA from another species and just insert it." [22:00]

"In the future, I would like to become better acquainted with nature's functioning and how to describe and promote it better and I don't think it's through interventions of technology." [32:00]

"Really truly great flavor only arises out of interconnectiveness of a whole place." [33:00]

--Dan Barber on Chef's Story


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