S H O W  S C H E D U L E
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
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
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
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
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
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
My Welcome Table
Edible Alphabet
No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
Metropolitan Ave
Summer of Food
HRN on Sandy
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
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This week on Radio Cherry Bombe, host Julia Turshen is joined by two incredible women in food representing totally different sectors and generations of the industry. First, hear from Sue Chan of Toklas Society. The Toklas Society is a network of women in the hospitality industry. Through online content, meet-ups, speaker events, and workshops they create opportunities not just for networking, but also for inspiration, education, and personal and professional growth. Next, hear from Rawia Bishara of Tanoreen Restaurant. Rawia Bishara opened Tanoreen in 1998 as a tribute to her mother’s rich culinary heritage and over the years it has won countless accolades. She teaches at the renowned DeGustibus Culinary School and her recipes have appeared in Plate Magazine, New York Magazine and The New York Times. Rawia now runs the restaurant, a unique family-owned and operated enterprise, with her daughter Jumana. Today's program was brought to you by White Oak Pastures.

"I don't have anybody in my life that I can look up to and get advice, so selfishly I wanted to hear those stories from other women." [07:00]

--Sue Chan on Radio Cherry Bombe

"My son and daughter are more exposed to things outside than I am. Little by little we created our own style of cooking but kept our traditions. The whole idea of the restaurant is to expose our culture, which is a beautiful culture." [20:00]

--Rawia Bishara on Radio Cherry Bombe

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Barbara Sibley is a powerhouse in the culinary world. She was born and raised in Mexico City and for many years has collected traditional, rare and ancient Mexican recipes. Her New York restaurant career began at age 17 at La Tulipe, a New York Times Three Star French Restaurant. Her extensive experience led her to open La Palapa Cocina Mexicana in 2000. She's also the president of The New York Women’s Culinary Alliance, an organization that fosters networking, education, and cooperation for women in the culinary and beverage fields in the New York metro area. Tune into All in the Industry as Barbara waxes poetic on everything from authentic Mexican cuisine to the role of the New York Women's Culinary Alliance. This program was brought to you by Consider Bardwell.

"Everything you experience becomes who you are and it all grows from there." [04:00]

"The restaurant business is hard work - so getting recognition is great." [29:00]

"It would be wonderful for a Mexican restaurants in New York to get some Michelin stars..maybe that will happen soon." [35:00]

--Barbara Sibley on All in the Industry

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This week on Eat Your Words, host Cathy Erway is talking with author Suzanne Cope about her new book Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods. Along for the episode, Suzanne is joined by Laena McCarthy, Marisa Wu, and Brian Ballan, who are some of the producers featured in Suzanne's book. Marisa Wu is a founder of Salty Road taffy, Laena is the founder of Anarchy in a Jar, and Brian Ballan runs A & B American Style condiments. All of these guys specialize in small batch food. Chatting about the boom of artisanal foods, they explain the concept of "co-op-etition." This term refers to the small businesses working together and networking in order to help each come up in the food world. Also discussing what it really means to be considered artisanal, the topic of being officially certified as organic is touched upon, plus a lot more. Tune in to hear why these small batch businesses do what they do and what they have planned for the future. This program was brought to you by Rolling Press.

"We actually work as a team to not only keep our network alive but to help each other." [10:20]

--Laena McCarthy on Eat Your Words

"You can't have an artisanal bun at Burger King." [12:38]

--Suzanne Cope on Eat Your Words

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