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
The-farm-report
Sponsored by
Cain-logotype-hrn-150
This week on The Farm Report concludes the three part series on the sheep and lamb industry. Guest-host Talia Ralph fills in for Erin Fairbanks today and is joined by the co-producer of the series, John Wilkes. The first guest is Jean-Pierre Garnier, CEO of English Lamb and Beef Executive. EBLEX exists to enhance the profitability and sustainability of the English beef and lamb sector. He talks about sheep in the global markets and how, for instance, the UK sheep sector could be affected should the American market open up. John also asks Jean-Pierre about how the possible outcome of the Scottish referendum could affect the lamb and sheep industry. After the break, Talia and John speak with Cody Hiemke who is a lamb buyer with Niman Ranch in San Francisco. Cody gives a great overview of where the US industry is currently and what to expect from the sheep and lamb industry in the future. This program was brought to you by Cain Vineyard & Winery.

"We need to keep lamb in the forefront of consumers' minds." [7:40]

--Jean-Pierre Garnier on The Farm Report

"Here in the Midwest and out east, there's a lot of demand for the direct market of lamb." [28:00]

--Cody Hiemke on The Farm Report


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Hosted By
Native_
Sponsored by
Edw116_150x150_042910sm
This week we travel to Ireland on Native, as host Briana Kurtz chats with Irish chef, TV personality, cookbook author and director of a new cookery school, Clodagh McKenna. Coming all the way from Dublin, Clodagh gives us a picture of the culinary landscape in Ireland, both past and present. Hear about some of the gastronomic trends (lamb) and traditions (bacon and cabbage) that define the iconic country. This program was brought to you by Edwards VA Ham.

"Lamb in Ireland is really taking its own in the moment. The different peninsula's are owning it." [18:00]

"99% of houses in Ireland will be eating spring lamb on Easter Sunday." [30:00]

"When bacon and cabbage is done well, it's brilliant." [31:00]

--Clodagh McKenna on Native


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Hosted By
Sharp-_-hot
Sponsored by
Icc-logo
This week on Sharp and Hot Emily and Anne begin the show by discussing health concerns and cholesterol. They transition to talking to their guest Chef Brian Alberg of The Red Lion Inn. They discuss the Red Lion Inn's customers, food, and the age demographics they want to attract. Brian gives us insight into how he started cooking and his love for his profession. This program was sponsored by The International Culinary Center.

"Who gets do design their own restaurant? With someone else's money! BONUS!" [22:20]

"We are conscious of the ingredients available to us...What you can get locally you should get locally." [27:20]

-- Chef Brian Alberg on Sharp and Hot


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