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
Tasteofthepast
Sponsored by
Wfm
Learn about the history of Antarctic exploration and cuisine on this week's episode of A Taste of the Past. Linda Pelaccio is talking with Jason Anthony, author of the recent Hoosh. But what is 'hoosh'? Antarctic explorers used ingredients like pemmican and melted snow to create a stew that they named hoosh; find out how a diet of hoosh lead to vitamin deficiencies on the cold continent. Tune in to hear about Jason's seasons in Antarctica, and what food he packed for a hundred-day excursion into the center of the continent. What foods are most desired by Antarctic explorers? Also, tune in to hear about early explorers' roasted penguin recipes, and find out how Jason and his colleagues preserved fresh produce in their sleeping bags! This program has been sponsored by Whole Foods. Thanks to Idgy Dean for today's music.

"Antarctica went from being an unknown blank spot on the map to a known blank spot on the map." [7:00]

"Explorers knew from Arctic exploration that you needed more calories in cold temperatures, but the problem was that they were unable to bring enough supplies to Antarctica on their ships to sustain themselves." [8:50]

"I think the unstated thesis of my book is: the worse the food, the better the story!" [15:55]

-- Jason Anthony on A Taste of the Past


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Hosted By
Tasteofthepast
Sponsored by
Wfm
What differentiates an herb from a weed? And what historical significance do herbs hold? Today's episode of A Taste of the Past is a culinary history of herbs. Linda Pelaccio is joined by Gary Allen, herbalist and author of the recent book, Herbs: A Global History. Tune in to hear the difference between herbs and spices. Learn about extinct herbal plants and their ancient uses. Hear about the exchange of regional herbs, and how it has changed the culinary landscape and the food we eat today. Culturally, herbs are symbols for for memory, love, and fidelity. How did these associations come to be? Find out this, and so much more on this week's A Taste of the Past. This episode has been sponsored by Whole Foods.

"Technically herbal teas are not teas- they are infusions. True tea is only the tea plant: camellia sinensis."

"All foods are fusion foods, because every time anyone runs into anyone from anywhere they adapt their dishes to new ingredients and new circumstances."

"Rosemary is often associated with memory because its scent lingers for so long."

-- Gary Allen on A Taste of the Past


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Hosted By
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Sponsored by
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This week's guests on Radio Cherry Bombe are Victoria Granof, Kerry Diamond & Claudia Wu. Today's program was brought to you by The International Culinary Center.

Victoria Granof

Classically trained at the famed Le Cordon Bleu in Paris, Victoria Granof worked as a cooking instructor, chef, and pastry chef at restaurants in her hometown of Los Angeles before moving into photography. Victoria has been commissioned for editorial shoots and ad campaigns for clients ranging from Bon Appétit to Kraft, Nestle, Absolut, KitchenAid, and Clinique. She has worked with many of the photo world’s best-known image-makers, launching her career with a decade-long collaboration with the great Irving Penn and later teaming up with Kenji Tomo, Mitchell Feinberg, Hans Gissinger, and Steven Klein, among others. In addition to still images, her portfolio features video, including a number of short, striking motion pieces (a melting popsicle, a sizzling egg, a deconstructed still life) created with Craig Cutler for his “CC52” series of personal work.

"I'm excited about things I've never seen before. If I see one more heirloom tomato on a rustic table I'm going to scream. Show me something that changes the way I see things." [04:00]

--Victoria Granof on Radio Cherry Bombe

Kerry Diamond & Claudia Wu.

Kerry Diamond and Claudia Wu are the co-founders of Cherry Bombe Magazine. Kerry is also the co-owner of Brooklyn eateries Wilma Jean and Nightingale 9, and the Carroll Gardens' coffee shop Smith Canteen. Claudia has her own graphic design firm and sometimes publishes Me Magazine. Cherry Bombe is a beautifully designed biannual magazine that celebrates women and food—those who grow it, make it, serve it, style it, enjoy it and everything in between. It is about sustenance and style and things that nourish the mind, the eye and, of course, the stomach. Our readers, subjects and contributors are passionate about food, aesthetics and the world around them. Cherry Bombe is available at select bookstores, magazine shops and boutiques and by subscription.

"I think a lot of journalists and subjects these days take for granted things can be changed any moment if things are incorrect in a story. In print, when it's out - it's done. There's no changing information that's already out there." [33:00]

--Kerry Diamond on Radio Cherry Bombe


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