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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
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No Chefs Allowed
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Hosted By
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Published August 18th, 2014

Running time: 3 Minutes

Drakes Bay Oyster Company in Marin County California, producer of over 1/3 of California’s oysters, was closed down on August 1st to return the land to wilderness.

By Eliza Loehr


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Hosted By
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Why would a school choose the geoduck as its mascot? Why would anybody sauté zucchini? How can beet preparation go wrong? What's the best way to prepare bone marrow? Find out on a brand new episode of Cooking Issues! Dave Arnold is in the studio and he's joined by Nils Noren on the phone to tackle your questions. From flavored oysters to mushroom texture - join in on the educational and entertaining ride we call Cooking Issues. This program was brought to you by Edwards VA Ham.

"Vegetables that are porous, you want fairly pre-densified before you sauté because otherwise they will absorb oil." [17:00]

"If I really want a piece of a equipment and I buy the lesser version of that piece of equipment, I'm never happy and always end up getting the good one in the end." [28:00]

--Dave Arnold on Cooking Issues


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Hosted By
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Sponsored by
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On today’s episode of THE FOOD SEEN, Chef Jeremy Sewall retraces his New England roots, from Samuel Sewall at the Salem Witch Trials, to generations of fishermen in Maine, like his Cousin Mark who supplies his restaurants of all their lobster. The name of his first restaurant couldn’t be more apropos, as Lineage literally sit a block away from Sewall Ave in Brookline MA. What Jeremy’s done with his fresh perspective for a regional cuisine oft relying heavily on historical dishes from the Puritans, is anew in The New England Kitchen (cookbook). He celebrates a contemporary cast of farmers and thinkers, from Skip & Shore of Island Creek Oysters, his co-collaborators from Island Creek Oyster Bar , to his newest Fort Point oyster bar, Row 34, which pours Maine Beer Company brews. What’s not lost is Jeremy’s sense of place. He still holds Boston’s past (and the Red Sox) near and dear to his heart. This program was brought to you by Whole Foods Market.

"What I'm proudest of in Lineage is that it's truly a neighborhood restaurant." [16:00]

"Fall has this great feeling of relief. The summer's over, the leaves are changing and that kind of dictates how you cook and how you eat. You start to crave things that are warming and hearty." [27:00]

--Jeremy Sewall on The Food Seen


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