S H O W  S C H E D U L E
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
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
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
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
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
My Welcome Table
How Great Cities Are Fed
Joshua David Stein Variety Hour...Half Hour
the business of The Business
The Whole Shebang
Edible Alphabet
Heritage Breeds
After the Jump
Taste Matters
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
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
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Quick service restaurants are one of the most interesting case studies in sustainability and sourcing - and Chipotle is arguably the best in the business. Tune in to a brand new episode of What Doesn't Kill You as Katy Keiffer chats with Chipotle Communications Director Chris Arnold. Chris oversees a variety of external communications, including media relations, government relations and public affairs, and philanthropic programs for the national burrito restaurant. He is an architect of the company’s brand and external messaging, and a counselor to the company’s executive team. Get an inside look at the companies philosophy, initiatives and future plans. This program was brought to you by Tabard Inn.

"When you're dealing with very small niche producers in the United States it's difficult for them to sell at prices that work with our model and it's difficult for our model to work with theirs." [06:00]

"If you're going to sell tacos at 99 cents then you can't have a 34% food cost." [09:00]

--Chris Arnold on What Doesn't Kill You

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When it comes to food, what exactly does Heritage mean? How did Slow Food's Ark of Taste help launch Heritage Foods USA and bring pasture raised pork and Heritage breed turkeys and chickens to the dinner plates of thousands of Americans? Hear the Heritage story from Patrick Martins himself, the man who founded Slow Food USA, Heritage Foods USA, Heritage Radio Network & The Heritage Meat Shop. This episode was sponsored by Hearst Ranch.

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This week on the Joshua David Stein Variety Hour... Half Hour, host Joshua David Stein is talking communication in restaurants. Welcoming Dan Jurafsky, Professor and Chair of Linguistics at Stanford University, who also writes and teaches about the language of food, he and Joshua kick off the segment discussing wordings in popular menus. Author of the book "The Language of Food: A Linguist Reads the Menu," Dan points out the subtle meanings hidden in filler words like "rich" and "crispy," and zeroes in on the metaphors and storytelling tropes patrons rely on in restaurant reviews. In the second half of the show, guitarist Richard Miller joins Joshua in studio playing some traditional Brazilian music via his nylon string guitar and explains some of the theory behind the music. This program was brought to you by Whole Foods Market.

"The cheaper the restaurant, the more they use the word 'you' or words related to choice." [3:00]

"If you just measure out the length of the word in letters and say 'how long is the average word on this menu,' you can predict the price of an individual dish on the menu." [10:45]

--Dan Jurafsky on the Joshua Davis Stein Variety Hour... Half Hour

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