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
The Whole Shebang
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
Tasteofthepast
Sponsored by
Hearst_logo
Did you know that most Americans did not eat tuna until the 20th century? On this week's episode of A Taste of the Past, Linda Pelaccio sits down with Andrew F. Smith, a food historian and author of the recent book, American Tuna: The Rise and Fall of an Improbable Food. Learn about how Mediterranean immigrant populations popularized the fish in the United States, and how the Japanese made it a staple of culinary culture. Hear about how American preferences in terms of tuna preparation have changed over the decades, from canned to raw. With all of the media attention concerning methylmercury, is tuna still safe to eat? Tune in to learn more about the different varieties of tuna, population levels, and the role of sport fisherman in the tuna industry. This episode has been brought to you by Hearst Ranch.

"Once you remove the oil from it, it's actually a very mild-tasting fish. You can use it as a substitute in pretty much all of your chicken recipes."

"80% of the Bluefin tuna stock that was around in the 1970s is now gone. The thought used to be if we restricted catching, then we would give the population an opportunity to recover... There's no evidence that supports that."

-- Andrew F. Smith on A Taste of the Past


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Hosted By
Word_of_mouth
Sponsored by
Wfm
Host Leiti Hsu talks LIVE in-studio with Jo-Ann Makovitzky and Marco Moreira the wife-and-husband force behind now five restaurants: the 15 East (Japanese), Tocqueville (French), Botequim (Brazilian), The Fourth (American) and Singl (single-malt Scotch bar)—the last three in the brand-new Hyatt Union Square. They talk their disastrous first date that started with burritos and was saved by a night of dancing. Plus, what it’s like to work with the uber-talented sushi chef Masato Shimizu and the challenges and pleasures of serving the Union Square community.

At the top of the show, we go to the Greenmarket with chef partner Humberto Guallpa of the Cuban-Chinese Calle Dao and talk romanesco. To #WINEddown, Etienne Guerin, sommelier at M. Wells Steakhouse in Long Island City, tells us about a “unicorn wine” from Jura on his list that you need to go get right now: Camille Loye’s 1990 Arbois.

As always, connect with us on social media at @leitihsu #WOMshow facebook.com/WOMshow

“He called me from the back of the store to my station [at Dean & Deluca] to the front of the store and said: Hey, what are you doing today? …The first time you asked me out, I declined.” [on their early courtship] [23:40]

“Our daughter is a part of our business. People remember me when I was pregnant. She wants to cook!” [on the most important project of all] [20:30]

“They refuse to see who we are and what we’re trying to do. They have one train of thought—that this is a bar and they don’t want another bar to open.” [about the challenges of getting local community board approval for their rooftop omakase spot] [37:30]

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