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 /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
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 /// Taste Talks
3:OO-3:4O /// Japan Eats
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 /// Ask a Clean Person
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// A Few Things with Claire and Erica
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
THURSDAY
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
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
Joshua David Stein Variety Hour...Half Hour
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
After the Jump
Taste Matters
Native
The Morning After
Eating Matters
Pizza Party
The Mr. Cutlets Show
Manhattan Cocktail Classic Coverage 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
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Sponsored by
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Did you know that jello won't set if you add pineapple to it? The fourth of July is right around the corner, so if you're planning on making jello shots, this information could be particularly vital for you. This week on Ask A Clean Person Jolie Kerr and James Del, the former director of programming and events at Gawker answer questions about how to clean up hardened jello, sandy cabins, and melted plastic cutting boards.

"The reason you're not supposed to add pineapple [to jello] is because pineapple actually has an enzyme which breaks down gelatin." [10:30]

--James Del on Ask A Clean Person

"If your friends are d***s, don't be friends with them! Or -- be friends with them, but don't invite them to the cabin over the weekend." [17:00]

--Jolie Kerr on Ask a Clean Person


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Hosted By
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Sponsored by
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This week on Snacky Tunes, Darin Bresnitz and guest co-host Jordana Rothman, Food & Drink Editor at Time Out New York, flip the normal show format and welcome the musical guest Tal National with an energetic, danceable tune! Hailing from Niamey, the capital city of Niger, their music is joyously hypnotic, a highly unique contribution to West African guitar music. With its lightening fast rhythms and rotating cast of vocalists, this makes for a unique Snacky Tunes experience! Darin and Jordana ask how a group known for its five hour sets can contain that energy in an album that only lasts so long, such as their new album Zoy Zoy, out now on Fat Cat Records. Have they enjoyed their time in NYC? Have they found good Nigerian food on the road? Tune in for answers and amazing live music. In the second half of the show, Heritage Radio Network host of The Main Course and neighbor/owner of Momo Sushi Shack, Phillip Gilmour joins in the fun talking about his new sandwich shop venture "Hi Hello!" located off the Jefferson subway stop in Brooklyn. Talking about why he decided to go from sushi to the sandwich biz, Phil elaborates how disappointed he'd been in other sandwiches and how he decided to change that for himself. Sifting through interesting ingredient combinations as well as Jordana's thoughts on brunch, Phil shares thoughts on being a restauranteur and the message he's trying to spread with food. This program was brought to you by Whole Foods Market.

"What makes a bad sandwich is people either don't use enough salt, enough spice, or enough acid." [35:44]

"I'm not a one trick pony. I'm not just obsessed with Japanese things, I'm obsessed with life!" [54:08]

--Phillip Gilmour on Snacky Tunes


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Hosted By
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Sponsored by
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From dal to samosas, paneer to vindaloo, dosa to naan, today's A Taste of the Past is delving into the history of the food in India. Host Linda Pelaccio welcomes guest Colleen Taylor Sen, a culinary historian and writer who has specialized in the cuisine of the Indian subcontinent, to the show to dissect this country's rich culinary traditions. The cuisine differs from north to south, yet what is it that makes Indian food recognizably Indian, and how did it get that way? To answer those questions, Colleen and her recently released book "Feasts and Fasts: History of Food in India" examine the diet of the Indian subcontinent for thousands of years, describing the country’s cuisine in the context of its religious, moral, social, and philosophical development. After the break, Colleen talks about India's beliefs in food as medicine as it pertains to Ayurveda plus much more. This program was brought to you by Underground Meats.

"One vegetable that's played a key role in Indian cuisine is the eggplant...in my research I kept coming across the eggplant, probably because of its ability to absorb flavors." [4:05]

"Very few Indians are vegans, so dairy products are always a part of people's diets." [14:10]

"Someone could write book after book on Indian sweets!" [26:20]

--Colleen Taylor Sen on A Taste of the Past


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