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
Tci
Sponsored by
Untitled
Everyone has their preference. The differences in meat go far beyond the carving knife. A meat's color and flavor reflect its former life as a muscle.

By Meradith Hoddinott

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Hosted By
Science
Sponsored by
Untitled
Everyone has their preference. The differences in meat go far beyond the carving knife. A meat's color and flavor reflect its former life as a muscle.

By Meradith Hoddinott

Jump to Segment:

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

Hosted By
In-the-drink-new
Sponsored by
Michters-logo
Mark Maynard-Parisi is Creator/Managing Partner at Porchlight, Danny Meyer’s Union Square Hospitality Group (USHG)’s first stand-alone cocktail bar, located in New York’s West Chelsea. Mark, a 22-year veteran of USHG, together with the group's CEO Danny Meyer, conceptualized and designed Porchlight, a New York bar that follows many southern traditions. Mark is responsible for the strategic direction and day to day operations of Porchlight, and today sat down with host Joe Campanale for a disscussion about Mark's experiences at Porchlight, and the vision he has for the bar. This program was brought to you by Michters.

"I guess our soundbite is, were a NYC bar with a Southern accent." [5:00]

"We don't want to compromise whats on the plate or in the glass...whats in the glass is important, but whats on the plate is just as important." [12:00]

-- Mark Maynard on In The Drink


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

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