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
What-doesn_t-kill-you
Sponsored by
Bonnie
Get ready to go beyond the label as Katy Keiffer explores the world of olive oil on a new episode of What Doesn't Kill You. How has California emerged as an olive region? How can you spot fraudulent olive oil? Guest Dan Flynn, Executive Director of UC Davis Olive Center, helps listeners answer these questions. Dan served as a consultant to the California State Legislature from 1985 to 2004 in a variety of policy areas and is the former owner and manager of an organic farm in the Sierra foothills. Dan received a B.A. in Sociology at the University of California, Santa Barbara, and a M.A in Political Science from Rutgers University. This program was brought to you by Bonnie Plants.

"We're trying to do for olives what UC Davis did for wine." [01:00]

"What we've found when we analyzed olive oil is that a lot of oil available to consumers here in the US is not meeting the standards of extra virgin. From our view point, there needs to be better methods to analyze quality and the existing standards need to be tightened up." [09:00]

"Olive oil is a fruit juice so freshness is important! One way to determine freshness is the harvest date. In our experience, if a producer cares enough to put a harvest date on the product they usually care about the oil." [29:00]

--Dan Flynn on What Doesn't Kill You


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Hosted By
Tasteofthepast
Sponsored by
Fairway
Three million tonnes of liquid gold have been produced this year and no we're not talking about bullion, we're talking about olive oil. From it's first sightings on ancient Egyptian pyramids to the many different styles and pressings today, olive oil has been a staple of life for thousands of years. With the help of oil importer and expert Tony DeMarco, Linda Pelaccio takes you on an organoleptic retrospective of one of the worlds oldest delicacies. From it's early uses helping sustain traveling Roman Armies to the recent discoveries of its health benefits and uses in cosmetics and pharmaceuticals, this week's A Taste of The Past will provide you with an encyclopedic view of this amazing but hard to grow tree crop. Also, tune in for a live tasting of some of the best olive oils in the world at the end of the show! This episode is sponsored by Fairway Market.


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Hosted By
What-doesn_t-kill-you
Sponsored by
Considerbardwell_300x300_72dpi
The stat sheet on hemp sounds almost too good to be true: its fibers are among the planet’s strongest, its seed oil the most nutritious, and its potential as an energy source vast and untapped. Its one downside? For nearly a century, it’s been illegal to grow industrial cannabis in the United States–even though Betsy Ross wove the nation’s first flag out of hemp fabric, Thomas Jefferson composed the Declaration of Independence on it, and colonists could pay their taxes with it. But as the prohibition on hemp’s psychoactive cousin winds down, one of humanity’s longest-utilized plants is about to be reincorporated into the American economy. Get ready for the newest billion-dollar industry. This week's guest is Doug Fine, a man who knows his hemp. In his latest book, Hemp Bound:Dispatches from the Front Lines of the Next Agricultural Revolution, Doug embarks on a humorous yet rigorous journey to meet the men and women who are testing, researching, and pioneering hemp’s applications for the twenty-first century. Tune in to this episode of What Doesn't Kill You as Doug goes from A-Z on hemp and makes a serious case for this serious crop. This program was brought to you by Consider Bardwell.

"Hemp is any variety of the cannabis plant that has .3% or less of THC." [02:00]

"There are farmers making money growing hemp and americans know it know - that's why it's coming back." [08:00]

"I think we're going to have a world leading [hemp] industry here very very soon." [10:00]

--Doug Fine on What Doesn't Kill You


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