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
5:OO-5:45 /// Cereal
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
Manhattan Cocktail Classic Coverage 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
Animal-insticnt
Sponsored by
Wmmbshow
This week on Animal Instinct, host Celia Kutcher is chatting the truth about potbellied pigs with the Marcia Christensen, President of the California Potbellied Pig Association. The California Potbellied Pig Association was founded in 1989, making it one of the oldest potbellied pig clubs in the country. It began with a few new pig owners in the San Francisco Bay Area getting together to discuss this wonderful new pet. From just a handful of people, this club has now grown to be hundreds strong from all over California, the United States and Europe. A non-profit organization dedicated to educating people about potbellied pigs as well as a referral rescue for pigs in need of new homes, Marcie explains that through the organization she has seen the full run of bad and unexpected pig experiences brought on by either irresponsible breeders or uneducated owners. Celia and Marcie go through the basics of responsible pig ownership and agree that in order to own a pig one has to have a great sense of humor! Tune in for a wonderful show! This program was brought to you by The Wisconsin Milk Marketing Board.

"You always have to think what can [pigs] they get into and what can they destroy, and stay ahead of the game." [18:55]

"Two pigs are much better than one... they do like companionship!" [21:40]

--Marcie Christensen on Animal Instinct


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Hosted By
Sharp-_-hot
Sponsored by
Cain-logotype-hrn-150
I Like Pig!. Do you like pig? So do we! Tune in to a new episode of Sharp & Hot as Emily Peterson is joined by Jimmy Carbone, host of Beer Sessions Radio, and Sam Barbieri from Waterfront Ale House to talk about pig and Jimmy's new book, I Like Pig. Jimmy Carbone, the producer of Pig Island, New York City’s definitive annual pork fest, has teamed with James Beard Award winning cookbook author Rachel Wharton to create a cookbook full of porcine goodness. I LIKE PIG tells the story of small, family-owned pig farms and their journey to the big city marketplace where renown chefs create delectable pork dishes at the outdoor cooking festival, Pig Island. Each year dozens of chefs gather to celebrate the tri-state area’s agricultural bounty. I LIKE PIG is a community cookbook, offering up the greatest hits of recipes from the first four years of Pig Island and includes recipes and tips for cooking pork dishes at home. This program was brought to you by Cain Vineyard & Winery.

"Everybody wants the snout - I think snouts are coming back!" [22:00]

--Jimmy Carbone on Sharp & Hot


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Hosted By
Cutting-the-curd
Sponsored by
Wmmbshow
Continuing the discussion from last week about developing new cheeses, this week on Cutting the Curd host Greg Blais chats with Matthew and Maize of Jacobs and Brichford Farmstead Cheese. J&B currently produces three outstanding cheeses that have become standards at counters across the country - Ameribella, Everton and Briana. The R&D process continues, as they are developing a new cheese to round out their selection. Tune in to hear about what it takes to make and market new cheeses, and how the cheese community supports the research and development process. This program was brought to you by The Wisconsin Milk Marketing Board.

"There really is a holistic approach to the way we make cheese." [13:10]

--Maize Jacobs-Brichford on Cutting the Curd

"Knowing where your food comes from is so important and it's the only way to trust what you're getting is to do your homework and know who's producing it and where it comes from." [14:50]

--Matthew Brichford on Cutting the Curd


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