2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Eating Disorder
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Eat Your Words
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
11:OO-11:3O /// Wild Game Domain
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)
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:3O /// Radio Cherry Bombe
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
1:OO - 1:3O /// The Farm Report
2:OO-2:25 /// Evolutionaries
4:OO - 5:OO /// Food Talk with Mike Colameco
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
My Welcome Table
Edible Alphabet No Chefs Allowed
It's More Than Food
Straight from the Source
Summer of Food
HRN on Sandy
Everything's On the Table
U Look Hungry
Burning Down the House
"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
Tags:Antarctic cuisine, Antarctica, Jason Anthony, UNH, roasted penguins, poetry, adventure, hiking, canoeing, icebergs, Northern Maine, the South Pole, Ernest Shackleton, supplies, calories, exploration, wildlife protection, Hoosh, stew, pemmican, biscuits, industrial, dehyrdation, melting snow, tea, cocoa powder, citrus, scurvy, meat, raw, Inuit,
"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
Tags:Gary Allen, Herbs: A Global History, The Herbalist in the Kitchen, The Oxford Encyclopedia of Food and Drink in America, obsessive garden, herbs, leaves, stems, flowers, spices, The Spice Route, weeds, thyme, mint, purslane, oregano, medicine, cuneiform, Mesopotamia, cinnamon, papaya, bark, roots, banana leaves, salad herbs, soup, pot herbs, ancient herbs, Rome, flower girl, lavender, ice cream, tea, herbal tea, urban gardening, Pliny, horehound, Craig Claiborne, sour, cilantro, coriander, Asian herbs, herbal melting pot, fusion, war, travel, Vietnam War,
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