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
6:OO-6:3O /// Joshua David Stein Variety Hour...Half Hour
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 /// 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-5:3O /// the business of The Business
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
2:OO-2:3O /// Pizza Party
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
PUNCH Radio
The Whole Shebang
Edible Alphabet
PAST PROGRAMS
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
Business
Sponsored by
373032_118841657019_442152286_n
The Lobster Place celebrates 40 years of business at their Chelsea Market location. The band is lively, the spread is over-the-top, and the people responsible for it are equally delightful. Find out how the family behind the Lobster Place has made good business from great principles. This piece was brought to you by Rolling Press.

By Laura del Campo

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Hosted By
Snacky-tunes
Sponsored by
Untitled
This week on Snacky Tunes, host Darin Bresnitz and guest host Jay Strell welcome Adam Geringer-Dunn, executive chef and co-owner, and Vincent Milburn, head fishmonger and co-owner, of Greenpoint Fish & Lobster Co. Talking to the hosts about how the new business has been doing, what inspired them to open such a place in Brooklyn, as well as the shop's menu, Adam and Vincent explain that they try to use every piece of fish throughout the store and restaurant. Additionally, the guys go on to share their commitment to fresh, sustainable, traceable seafood and what sets Greenpoint Fish & Lobster Co. apart from other fish shops. In the second half of the show, mixing the likes ofafro pop, funk, moody mid tempo, straight dance, and even soul ballads, musical guest Shaun Hettinger AKA Memoryy's brand of synth-pop proves to live in a realm between the past and present. He talks about how he came to be a solo artist and the process of making his latest album. This program was brought to you by White Oak Pastures.

"We're trying to do something different with fish - really high quality, sustainable, traceable fish." [23:25]

--Adam Geringer-Dunn on Snacky Tunes

"This album was really weird because I thought I had the songs written first, then I got in there and rewrote them twenty times." [19:25]

--Memoryy on Snacky Tunes


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Hosted By
Cooking-issues
Sponsored by
Wfm
Dave's back for Cooking Issues and he's joined by friend of the show Chris Young of Chef'sSteps.com. Chris also helped put together the Modernist Cuisine cookbooks, and joins the program to help answer listener questions and give some insight and perspective into his work at both Chef's Steps and Modernist Cuisine. From food safety regulations to use of calcium chloride - tune in for a rapid exploration into Cooking Issues - both complicated and simple! This program was brought to you by Whole Foods Market.

"Any food safety organization in the world's job is not to figure out the minimum possible thing that's safe - their job is to provide bullet proof guidelines so nobody can mess up. THUS all of the rules are always overkill, 100% of the time." [10:00]

--Dave Arnold on Cooking Issues


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