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
Pleasure
Sponsored by
Fairway
Eaten straight from the oven or out of the box, pizza holds a special place in the collective American diet. Tune in as Linda Pelaccio, host of A Taste of the Past, brings in Robert Sietsema. Robert educates us on the history of pizza, and enlightens us about where many aspects of modern pizza originated. This piece was brought to you by Fairway Market.

By Elizabeth Kulas

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Hosted By
Pizzaparty
Sponsored by
Wmmbshow
This week on Pizza Party, host Talia Ralph welcomes Rich Greco to the party! Rich is a designer, a Brooklyn native, and mostly, a lover of pizza. In fact, he is the founder of the website The Feast of St. Pizza that documents a journey of several 'pilgrims' that set out to eat a minimum of one slice at ten pizzerias in one day. Beginning the journey at the southern tip of Brooklyn at Totonno Pizzeria Napolitana and making their way north, they finished their mission in lower Manhattan at Artichoke Basille's Pizza. Talking to Talia about his background and connection with pizza as well as how the idea of The Feast of St. Pizza came about, Rich discloses that it was none other than the Teenage Mutant Ninja Turtles that first turned him on to the slice. After the break, Rich shares his plans for the next pizza pilgrimage with the possibility of visiting different cities along the 'pizza belt.' This program was brought to you by The Wisconsin Milk Marketing Board.

"When the Ninja Turtles came out, I immediately attached to that. They were obviously obsessed with pizza and since then, I made it my obsession as well." [2:35]

"Not many places have great branding but it's because if the pizza's so good they don't even have to worry about it." [23:50]

--Rich Greco on Pizza Party


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Hosted By
Cooking-issues
Sponsored by
Fairway
Why are big-chain delivery pizza crusts so disgusting? What's a Trinidad scorpion pepper? Can you make milk from cream just by adding water? Tune in to this week's edition of Cooking Issues as Dave Arnold tackles these issues and more. Learn about the safety of raw milk cheeses, the story behind Halloumi cheese and of course -- hear some hilarious anecdotes from Dave and the crew. This program was brought to you by Fairway Market.

"99.9% of the cream you buy in the supermarket has been highly ultra pasteurized. The reason for this is cream doesn't sell as quickly as milk or get used as quickly." [22:00]

--Dave Arnold on Cooking Issues


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