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
Fuhmentaboudit
Sponsored by
Union_beer_distibutors
Celebrate Spring on a brand new episode of Fuhmentaboudit!. Mary Izett is chatting with Certified Cicerone Anne Becerra about spring beers and then she'll check in with beer sommelier Hayley Jensen on designing beer and cider cocktails. She caps the episode by talking with Hayley and her brewer/chef hubby, Stephen Durley, on their big move to North Caroline to fulfill their dreams of opening their own craft beer joint. This program was brought to you by Union Beer.


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Hosted By
Fuhmentaboudit
Sponsored by
Cain-logotype-hrn-150
This week on Fuhmentaboudit!, hosts Mary Izett and Chris Cuzme are talking distilling with Chris Murillo, president of the Astoria Distilling Company. Specifically talking about distilling gin, Chris shares how he got his start in distilling and how he arrived at crafting his own gin. Talking about his distillery's original gin called Queens Courage, it is an "Old Tom" style gin, a type that was popular during the 1800s. Sweetened slightly using locally sourced honey, he explains that it can be used to craft classic cocktails or even to drink on its own. After the break, Chris shares that unlike most gins, Queens Courage’s botanicals are distilled in separate fractions. This allows the distillery to treat each botanical fraction differently to get the best individual flavor from the carefully selected botanicals. Astoria Distilling Company then marries all the components together to get the best unified flavor profile possible. Taking Chris and Mary through the gin making basics and more, tune in to learn all about this classic spirit. This program was brought to you by Cain Vineyard & Winery.

"There's three main categories of gin, there's Dutch Genever gin, London Dry, and then you have style of gin that's essentially been forgotten, very popular in the 1800s called Old Tom." [8:40]

"What we ferment is all New York wheat. What we use to sweeten it is all New York honey, so we wanted to make sure this was a New York product when we made it." [17:15]

--Chris Murillo on Fuhmentaboudit!


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Hosted By
Fuhmentaboudit
Sponsored by
Union_beer_distibutors
This week on Fuhmentaboudit, hosts Mary Izett and Chris Cuzme welcome Brett Taylor to the studio, recalling his experiences in homebrewing and his recent completion of courses at the American Brewers Guild. Brett shares what about homebrewing initally appealed to him as well as the details surrounding his first successful brews. Talking why he loves working with the brettanomyces yeast strain, Brett dishes helpful hints for those looking to use the strain plus talks his hopping technique and an overview of his many brews. Tune in and geek out over brettanomyces with the crew! This program was brought to you by Union Beer Distributors.

"I got caught up with the whole New York City craft thing!" [8:35]

"I have a wit beer that I like to do with the Brussels blend from the Yeast Bay, that's what I really like now and I feel like the fruit character from that yeast blend along with the coriander and fruit peel just works so well." [12:50]

--Brett Taylor on Fuhmentaboudit


To comment on this episode click here. There are currently Comments

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