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 /// Tech Bites
2:OO-2:3O /// 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
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
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
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
Pizza Party
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
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This week on a brand new episode of A Taste of the Past, host Linda Pelaccio kicks off 2015 talking to Dr. Kimberly Wilmot Voss, author of "The Food Section: Newspaper Women and the Culinary Community." Linda and Kim discuss how food blogs are everywhere today but that for generations, information and opinions about food were found in the food sections of newspapers in communities large and small. Until the early 1970s, these sections were housed in the women’s pages of newspapers—where women could hold an authoritative voice. The food editors—often a mix of trained journalist and home economist—reported on everything from nutrition news to features on the new chef in town. The food sections actually helped make James Beard and Julia Child household names as the editors wrote about their television appearances and reviewed their cookbooks. Tune in to this interesting episode to learn all about the evolution of food journalism and more! This program was brought to you by Cain Vineyard & Winery.

"The food sections in the 950s and 1960s show that we had a more complex relationship with food than had previously been described." [2:15]

"At the heart, many of these women were journalists... many were actually very poor cooks and some journalists didn't want to be considered cooks." [24:10]

--Dr. Kimberly Wilmot Voss on A Taste of the Past


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Hosted By
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Sponsored by
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This week on The Morning After, hosts Jessie Kiefer and Sari Kamin kick off the show with some crazy Food News including wine for cats, beer brewed with a secret ingredient, as well as allegations stemming from a Japanese McDonald's serving food with tooth fragments. After the break, guests Melissa Clark and Julia Moskin from the New York Times Food Section officially join the show, giving Jessie and Sari the background behind the incarnations of food coverage by the New York Times and how they've recently compiled most of the recipes featured via the Cooking with the New York Times application. The group discusses the notion of standardizing recipes, what the NYT test kitchen situation is like, and how Melissa and Julia come up with their recipes while keeping flavors fresh and new. At the tail end of the show, tune in to see how Melissa and Julia do on The Morning After Quiz! This program was brought to you by Edwards VA Ham.

"Food is more encompassing of what we do cover because we don't just cover cooking, we don't just cover dining, we actually cover food as ingredients. We also cover food as culture. There's a lot of different ways to cover food." [15:49]

"What I'm in the mood for, what's in season, then also what's convenient... all of these things, it's the same as everyone else, the big difference is then I have to call my editor and say, "can I have this for dinner tonight?" [29:02]

--Melissa Clark on The Morning After

"'Cooking [app] has been a massive project because we have recipes from the New York Times going back to 1851." [16:37]

--Julia Moskin on The Morning After


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Hosted By
Tasteofthepast
Sponsored by
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This week marks the 100th episode of A Taste of the Past; congratulations to our hostess, Linda Pelaccio! To celebrate her 100th episode, Linda is remembering Julia Child's 100th birthday with food writer and author of Julia Child: A Life, Laura Shapiro. Julia was one of the most natural television personalities, and her joy for teaching cooking was more than apparent. Linda and Laura recall Julia's accessibility, and her ability to motivate and communicate great cooking methods. They also discuss Julia Child's influence on culinary culture in the 1950s and 60s - making good food accessible to all, and breaking gender barriers. This episode has been brought to you by Edwards.

"She was going straight into the world of very distinguished cooking, and she didn't look like anyone on television... She was completely unapologetic; she made it fun because it was fun for her."

--Laura Shapiro on A Taste of the Past

"Her talent was cooking, her medium was food, but the way she did everything with that food- that was her character."

--Linda Pelaccio on A Taste of the Past


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