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
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
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
How Great Cities Are Fed

Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
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
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
Hosted By
Eating-matters
Sponsored by
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Generating over $12 billion in annual sales, kosher food is big business. This week on Eating Matters, host Kim Kessler and guest co-host Talia Ralph welcome Timothy Lytton, law professor and author of "Kosher: Private Regulation in the Age of Industrial Food" to the show. Discussing how kosher food came to be a successful private-sector regulation in an era of growing public concern over the government’s ability to ensure food safety, Tim divulges the factual evolution of the kosher certification. Currently, a network of over three hundred private certifiers ensures the kosher status of food for over twelve million Americans, of whom only eight percent are religious Jews. However, Tim explains in detail that this system was not always so reliable. After the break, Tim speaks on the Vinegar Scandal of 1986 and how the horrible instance went on to further improve kosher regulations and how private kosher certification holds important lessons for improving food regulation in general. Like organic and locavore enthusiasts, a growing number of consumers see in rabbinic supervision a way to personalize today’s vastly complex, globalized system of food production. Tune in for a wonderfully informative show. This program was brought to you by Cain Vineyard & Winery.

"What we find in kosher is that people want different levels of stringency."

--Timothy Lytton on Eating Matters.


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Hosted By
Tasteofthepast
Sponsored by
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In this episode of A Taste of the Past, Linda Pelaccio talks kosher wine with Jay Buchsbaum of the Royal Wine Corp. Tune in to hear Linda and Jay define kosher wine, the history of wine in Israel, the caliber and standards for kosher wine and its place among wine connoisseurs. Forget what you know about Manischewitz; these are some high-quality wines! Listen in as Linda samples three of the wines that Royal Wine Corp. distributes. This program was sponsored by Hearst Ranch.

"Wine is an integral part of every part of Jewish life- Friday nights, every celebration, etc. And the only grapes were available were of the Labrusca variety, and they need sugar to make them palatable. So that's when the tradition- in fact, it's a new tradition, only 100 years old- of [sweet] kosher wine started."

--Jay Buchsbaum on A Taste of the Past

"The producers invariably want to be judged by the quality of the wine, not whether or not it's kosher. That's first and foremost."

--Jay Buchsbaum on A Taste of the Past


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Hosted By
Eat-your-words
Sponsored by
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Prepping for Passover? Tune in to this week's Eat Your Words as host Cathy Erway chats with author Leah Koenig about her new book "Modern Jewish Cooking: Recipes & Customs for Today’s Kitchen." Talking about how she fell in love with cooking plus how she rediscovered these traditional bites, Leah details how she was able to put her unique stamp on the cuisine with 175 recipes that showcase the handmade, seasonal, and vegetable-forward dishes. From soups to sweets that go beyond the traditional, Leah explains how she also incorporates regional influences from North Africa to Central Europe. After the break, Cathy gets the scoop on some of Leah's greatest cooking successes and her thoughts on treading the line between traditional and progressive holiday foods. This program was brought to you by The International Culinary Center.

"Of all the Jewish holidays, Passover is the hardest one to get crazy with because if there's no matzo ball soup on the table people with throw a fit!"

--Leah Koenig on Eat Your Words


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