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
After-the-jump
Sponsored by
Untitled
Find out how to make the most of the holidays for your business on a brand new episode of After the Jump! Host Grace Bonney is joined by friend and ceramic artist Nicholas Newcomb who offers handmade ceramic items to a wide audience through Nicholas Newcomb Pottery & Sculpture. Nicholas' work has been exhibited in numerous galleries and museums. He has worked and studied with many artists including renowned ceramics artist Toshiko Takaezu and other highly acclaimed artists, sculptors, and designers such as Leslie Ferst, Regis Brodie, William Hardy, and Christopher Spitzmiller. Tune in and listen as Grace and Nicholas talk about the business side of the creative community and what happens when the tricky season of holiday sales come along! This program was brought to you by White Oak Pastures.

"There is a growing movement for people to buy local just like they eat locally and I think that food movement is moving into the home and home goods which is really exciting and important." [05:00]

--Nicholas Newcomb on After the Jump


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Hosted By
The-food-seen-new
Sponsored by
Cain-logotype-hrn-150
On today’s THE FOOD SEEN, Charles Phan’s family left Vietnam just before the fall of Saigon to the Vietcong. Arriving to San Francisco in the mid 1970’s, Phan explored careers in pottery, architecture, but his family’s long history as excellent home cooks, manifest itself in 1995 when The Slanted Door opened it’s doors on Valencia Street in The Mission. The original iteration was going to be a rice crepe shop, instead Phan ventured past spring rolls and peanut sauce, introducing us to pho, rice porridges, clay pot cooking, and the wonders of fish sauce. In 2004 The Slanted Door moved to the Ferry Building, Phan won the James Beard Foundation Award for Best Chef California, and Vietnamese cuisine was a solid part of San Francisco’s culinary architecture. Last year Phan won the JBFA for Outsanding Restaurant, celebrating it’s 20th anniversary with the release of his new cookbook “The Slanted Door: Modern Vietnamese Food”. Học ăn, học nói, học gói, học mở. This program was brought to you by Cain Vineyard & Winery.

"I was a guy who tried to bring american culture into my family. " would buy everybody presents for Christmas and had to buy myself one so it looked normal." [09:00]

"I don't believe in this artistry bull-crap. You should study the craft, do it well, bring a little bit of history, educate people then everything else will go fine." [20:00]

"Part of the goal with the book was to tell people some of our story and our struggle of going from place to place." [25:00]

--Charles Phan on The Food Seen


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Hosted By
Word_of_mouth
Sponsored by
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On this week’s WORD OF MOUTH with Leiti Hsu, we’re joined by Corey Lee, chef owner of 3-Michelin-starred San Francisco restaurants, Benu and Monsieur Benjamin. The James Beard Award winner shares the story about the moment being Michelin-starred sunk in, and how he was shaped by working with his mentor, the French Laundry’s Thomas Keller. Corey also tells us about when his dream of being a professional tennis player fell apart, but how that experience playing sports shaped his approach to cooking. Plus, we talk pottery, porridge, and our love of sea cucumbers.

At the top of the show, we head to the Greenmarket with chef Exotic Table author Aliya Leekong to take a look at the spring’s first ramps and talk about the love of garlic. And then to #WINEDOWN, we’re joined (from Italy!) by Mauro di Maggio of Cantine San Marzano winery in Puglia, who tells us about his region’s wine-growing rise and his favorite local grapes.

On realizing what it meant to be Michelin-starred

[23:00] – “It really sank in when I gathered all the staff in the kitchen and I let them know. Seeing their reactions actually made it that much more emotional for me, seeing the look on their faces and knowing that they all felt they were so much a part of it.”

On Benu’s culture his Asian American culture

[26:00] – “I remember when I was young I would go to a friend’s house or something and their parent would be like ‘Hey, where are you from?’ and I’d be like ‘Huh, where am I from?’ I feel the same about when people ask me what kind of restaurant Benu is. It represents San Francisco culturally but ultimately its part of this American cuisine that’s open to different cultures and is constantly changing.”

On moving to the US

[29:00] – “I came here when I was five years old and that was an interesting age because you’re young enough where you’re going to embrace your surroundings as your own but you’re old enough that you have some memory of your native culture.”

On working with Thomas Keller

[36:00] – “I spent my twenties and became and adult in an environment that he cultivated. He was my true mentor. Our relationship changed over the years – it started as chef and cook and then it went to chef owner and his chef de cusine, and then it became great friends and now golfing buddies.”

On his professional tennis dream

[37:00] – “When I was younger my dream was to be a professional tennis player. I played competitively and traveled around the country but found out about the age of 12 that short Asian guys can’t really be pro tennis players. So that’s when I gave up on my athletic aspirations. But there’s something about competing and doing something that tested your limits that I really liked, and there was a sense of camaraderie in team sports, pushing each other to excel, and I think I find both those things as a chef.”

--Corey Lee on WORD OF MOUTH

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