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 /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Joshua David Stein Variety Hour...Half Hour
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 /// 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
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 /// 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-5:45 /// Cereal
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
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
My Welcome Table
How Great Cities Are Fed
the business of The Business
The Whole Shebang
Edible Alphabet
Heritage Breeds
Manhattan Cocktail Classic Coverage Pizza Party
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
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You think you know Thai food? You have no idea! This week on another abroad episode of Native, host Briana Kurtz is chatting with Andy Ricker, owner and chef of the Pok Pok enterprises. An American chef, restaurateur and cookery writer, known for his skill and expertise in northern Thai cuisine, Andy gives Briana an in-depth look at this fascinating country. He also shares what's next for his Pok Pok restaurants opening around the United States and what he hopes to achieve in the future. This program was brought to you by Edwards VA Ham.

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Travel to Ireland on the latest episode of Native as Briana Kurtz is joined by the legendary Darina Allen. Called "The Julia Child of Ireland" by the San Francisco Chornicle, Darina Allen runs the world-renowned cookery school at Ballymaloe in County Cork, Ireland, which she founded with her husband in 1983. She runs the highly regarded three-month diploma course as well as various short courses, including the Forgotten Skills series, upon which her book, Forgotten Skills of Cooking, was based. They're chatting, amongst other things, about The Inaugural Ballymaloe Literary Festival of Food and Wine. It is the only festival of its kind in Ireland and has created an important hub for food enthusiasts worldwide to meet and share ideas with each other. This program was brought to you by Visit Napa Valley.

"We've always used butter at instead of margerine or other low-fat alternatives. I trust farmers more than I trust chemists. For decades we've been told that fat and butter isn't good for us. How ridiculous is that?" [10:00]

"The perception of Irish food is no way reflective of what's going on in Ireland today. Partly because of nature, we can grow maybe the best produce in the world." [15:00]

"Everybody seems to think cheap food is our right. there's no such thing as cheap food - it's a myth." [25:00]

--Darina Allen on Native

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Farm Fork Food with Chef Eric Skokan. On today’s episode of Sharp & Hot, Chef Eric Skokan talks the seasonality of food! Host Emily Peterson had the pleasure of eating at Chef Skokan’s restaurant Black Cat Bistro in Boulder, CO back in 2009. It was innovative, comfortable and beautiful. His new cookbook Farm, Fork, Food | A Year of Spectacular Recipes by Black Cat Farm brings his innovation into your home kitchen. This week’s recipe for you to try at home is Black Cat Bistro’s Carrot Cake! Snap and pic and post to instagram with the #sharpandhot hashtag. This program was brought to you by Route 11 Potato Chips.

"Peppers really love a lot of heat during the summertime but not too much! they are a little bit finicky." [18:00]

--Eric Skokan on Sharp & Hot

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