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-2:45/// 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
How Great Cities Are Fed
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
Cain-logotype-hrn-150
This week on What Doesn't Kill You, host Katy Keiffer is getting insight on the food industry from Mel Coleman, Jr. of Niman Ranch. Niman Ranch, based in the San Francisco Bay area, raises livestock traditionally, humanely and sustainably to produce the finest tasting meat in the world. Today, the Niman Ranch network has grown to include over 700 independent American farmers and ranchers. Kicking off the show talking to Mel about his father's decision to go "natural" with the business and how the business grew from his original vision. Talking about the initial difficulty to have the USDA approve their beef as natural, the conversation moves to what the biggest changes the industry has made, for better or worse, since the start of the business. Mel also shares with Katy what exactly sets Niman Ranch a part from the Cargills or Smithfields in the meat market as far as their business models are concerned. After the break, Mel breaks down what facets of the ranch are located throughout the country, including the hog farms and processing plant, and how efficiency is central to Niman's success. Tune in for a fascinating profile of Niman Ranch as well as insights on the food industry. This program was brought to you by Cain Vineyard & Winery.

"More and more consumers are increasingly knowledgable about food and how it's produced." [4:20]

"Our number one commitment is to our farmer and rancher partners. So, if they raise a product for us what we're going to do is buy it and sell it." [16:07]

--Mel Coleman on What Doesn't Kill You


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Hosted By
The-main-course
Sponsored by
373032_118841657019_442152286_n
This week on The Main Course, host Patrick Martins welcomes to the show Chef Mike Poiarkoff of Vinegar Hill House. Having been at the restaurant for six months now, Mike shares his experiences so far at the charming Brooklyn spot and what brought him specifically to that kitchen. Patrick and Mike shed light on the somewhat mysterious process of coming into a restaurant as a new chef and "trying out" for the position, with Mike securing his role at Vinegar Hill House by simply cooking his own style of simple, rustic food. Mike goes on to explain his way of cooking with the wood-burning oven at the restaurant and how he, for instance, achieves the perfect crust on a chop. Growing up in a close-knit Russian community in Pittsburgh, Mike was introduced to traditional cooking techniques at a young age and, from the sounds of it, this has given him a unique perspective in the kitchen. This program was brought to you by Rolling Press.

"I didn't attend culinary school, I never worked in a professional kitchen. I had the opportunity to learn from somebody very talented, from scratch... I was pushed early, and that was probably the best way that I could have learned." [11:39]

--Mike Poiarkoff on The Main Course


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Hosted By
Snacky-tunes
Sponsored by
Emaillogo1
Join Greg and Darin for their 200th episode on this week's Snacky Tunes! To mark the momentous occasion, the guys pop some champagne and take it back to the beginning. Welcoming Mom and Dad Bresnitz to the show to reminisce and shed light on how the twins came to be where they are today, they talk about their early food memories, and, of course, how Mom and Dad met. Seemingly bursting with foodies and great stories on each side of the family, it's a no brainer how Greg and Darin came to have their finger on the pulse! The second half of the show features the band Roses who joins in with great live performances. Tune in for the celebration with the Snacky Tunes family! This program was brought to you by Heritage Foods USA.

"I had my first culinary experience from a chow-chow cart, an eggroll, prior to the food trucks that come around." [18:50]

"I guess I was cooking a little leaner food and one day Greg came home from high school and said, 'look mom, I'm hungry... and I don't mean vegetable hungry, I mean meat hungry!'"[22:14]

"Inviting people to your house, setting the table, and giving them food from the heart is a real special occasion." [45:26]

-- Gloria Bresnitz on Snacky Tunes


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