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
News
Sponsored by
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Rumor has it that The San Francisco Chronicle is merging its 'food' section with an overall 'lifestyle' paper; what does this mean for the surrounding food scene? Tune in to hear a number of San Francisco chefs from restaurants like A16, Oliveto, and Americano weigh in on the death of the 'food' section. This program has been brought to you by Rolling Press.

"San Francisco, being the food Mecca that it is nationally, people look to The Chronicle as their source for accurate food reviews." [1:30]

-- Chris Thompson on The San Francisco Chronicle


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Hosted By
Sharp-_-hot
Sponsored by
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Garden & Gun: Garden & Gun Magazine is all about the South. They write about southern food, music, sports, art, travel, to celebrate the southern lifestyle. Along with celebrating southern lifestyle, they also celebrate southern made products made by southern artisans with an annual competition they hold called the 'Made in The South Awards'. Winning this competition not only gets you a $10,000 prize, but also an amazing opportunity for people to hear about your craft. On today's episode of Sharp & Hot, Emily Peterson talks to Jessica Mischner, the senior editor of Garden & Gun Magazine and Chris Williams, Overall winner of the 2011 'Made in the South Awards'. This program was brought to you by S Wallace Edwards & Sons.

"Winning the 'Made in the South' award changed my life." [19:00]

--Chris Williams on Sharp & Hot


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Hosted By
The-food-seen-new
Sponsored by
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On today’s episode of THE FOOD SEEN, Louis DiBiccari grew up in a suburb of Boston, cooking Sunday suppers as all good Italians do. Upon eating in campus dining halls during college, Louis realized how spoiled he was by his family’s scratch cooking, so he taught himself how to cook. His signature dish: calzones. He then went to culinary school, eventually working at the Millennium Bostonian Hotel, which launched the careers of such Beantown chef legends as Lydia Shire, Jasper White, Jody Adams, and Todd English. Louis himself became a personality in town, with his Iron Chef inspired “Chef Louie Nights”, where guests would vote on dinner themes and ingredients to be revealed the morning of, in preparation for 5-course meal that night. But maybe even more so than food, it was the artists in his life, starting with his Uncle Adio, a master sculptor, that added another creative POV. In 2013, Louis opened Tavern Road in the Fort Point area, which he lived in during early aughts, and was surrounded by artist studios. This is why he began CREATE BOSTON, an annual event that brings together “6 artists, 6 chefs, 1 canvas” to bridge gap between visual and culinary arts, of which he still cooks at it’s epicenter. This program was brought to you by Edwards Ham.

"Chefs work with one side of their brain and artists work with a similar side...when you put them together they both start to think differently." [21:00]

"These guys are ready to push envelopes [Artists working with chefs]" [23:00]

-- Louis DiBiccari on The Food Seen


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