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-2:3O/// 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
PUNCH Radio
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
Inside_school_food
Sponsored by
Emaillogo1
We’re so excited about Farm to School Month 2014 that we’re starting two days early. Join us for a walk through USDA’s totally indispensable, very user-friendly guide to launching, bidding, and buying farm to school. Author Christina Conell talks about what’s in it, including best practice examples from all over the nation. This program was brought to you by Heritage Foods USA.

"As a taxpayer, I want to make sure schools are getting the best products for the best price at the best quantity - but at the same time I want to make sure they're getting the product they want." [09:00]

"The most oft cited advice I've heard from school districts is baby steps. It can start with one product, once a month. It doesn't need to be big changes right away." [30:00]

--Christina Conell on Inside School Food


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Hosted By
Eat-your-words
Sponsored by
Emaillogo1
Bonjour! This week on Eat Your Words, host Cathy Erway welcomes Hillary Davis to the show. Hillary is the author of the new book, French Comfort Food, and joins Cathy in a wonderful conversation about how she became intrigued with French food. After living in France for years, Hillary prides herself in featuring recipes that are considered family recipes that you won't find elsewhere unless you ask the locals themselves. Hillary aims to reach the every day cook with the flavors and aura of the different regions in France, and even shares a simple trick for finding authentic recipes when traveling abroad. After the break, Hillary admits that the region of Nice happens to be her personal favorite cuisine. Explaining the diversity of food found in the area, it seems as though the blending of the cultures produces the most delicious delicacies. This program was brought to you by Heritage Foods USA.

"We forgot Julia Child. We went into the minimalist, pretty food." [2:20]

"I want to bring back in a strong way... that every family in France treasures that homey cooking from grandmother." [2:30]

--Hillary Davis on Eat Your Words


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Hosted By
Tasteofthepast
Sponsored by
Icc-logo
How does one begin to encapsulate the varied cuisine of Italy? On this episode of A Taste of the Past, Linda Pelaccio is joined by Associate Professor at the New School, Fabio Parasecoli. Recently, Fabio released Al Dente, a book about the history of food in Italy. Learn how a desire for modernization suppressed the interest in Italian heirloom ingredients. Find out how economic conditions shaped Italian cuisine today. Why is Italian food so regionally diverse, and how do Italians express their local pride through food? How did Italians incorporate agricultural products from other areas into their culinary identity? Find out on this week's episode of A Taste of the Past! Thanks to our sponsor, The International Culinary Center. Music by Idgy Dean.

"There was this idea of being 'modern' rather than 'Italian', and that allowed for the spread of products throughout the country, and many of them were industrialized food products." [9:30]

-- Fabio Parasecoli on A Taste of the Past


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