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
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Get a real behind the scenes look at the intersection between hospitality and entertainment as Shari Bayer is joined by Scott Feldman of Two Twelve Management & Marketing for a brand new episode of All in the Industry. Scott shares his story of going out on a limb to start Two Twelve and explains how he found success. Hear what it takes to elevate talent to the next level in the world of food and hospitality. This program was brought to you by Heritage Foods USA.

"I can count on one hand the clients we lost and I can tell you in bundles the clients we've had from day one." [10:00]

"Naming a company is probably the hardest thing you'll ever do in your life." [18:00]

--Scott Feldman on All in the Industry


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Hosted By
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Sponsored by
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Get ready for a soup-to-nuts conversation on the meat business on a brand new episode of What Doesn't Kill You, with Katy Keiffer. She's joined by George Faison, partner and COO at DeBragga and Spitler, a top quality meat distributor based in NYC. George was a founder of D’Artagnan where he worked as a partner for 20 years before moving to DeBragga and Spitler. He has been honored for achievement by his peers with both the Food Arts magazine Silver Spoon Award, and the Who's Who of Food & Beverage in America from The James Beard Foundation. In 2005, he received a Lifetime Achievement Award from Bon Appétit magazine. This program was brought to you by Cain Vineyard & Winery.

"There's been a proliferation of high quality small meat producers." [03:00]

"Nobody wants a slaughterhouse on their weekend property." [07:00]

"There can be a lot of work done at the state level because it's easier to find allies." [31:00]

"It's hard to fight for something altruistic when you're starving." [34:00]

--George Faison on What Doesn't Kill You


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Hosted By
What-doesn_t-kill-you
Sponsored by
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Antibiotic use in livestock is a topic that has been discussed many times on Heritage Radio Network, but this week on What Doesn't Kill You, journalist, author and blogger Maryn McKenna explains what's going on in a way that should make it clear for everybody. Maryn McKenna is an independent journalist specializing in public health, global health and food policy. She is a contributing writer for Wired and also for National Geographic’s food-writing platform The Plate, and writes for Scientific American, Nature, Slate, the Guardian, the Atlantic, and other publications in the United States and Europe. She is the author of the award-winning books SUPERBUG, about the global rise of antibiotic resistance, and Beating Back the Devil, about the US Centers for Disease Control and Prevention, and is currently working on a book about food production. She is a Senior Fellow of the Schuster Institute for Investigative Journalism at Brandeis University and a research affiliate at MIT. This program was brought to you by Cain Vineyard & Winery.

"I think that what i see happening is that the market is moving the companies much more than the regulators can." [23:00]

I think of antibiotics are the wizard behind the curtain. They are this thing causing all the other change in the meat industry from 1940 forward." [43:00]

--Maryn McKenna on What Doesn't Kill You


To comment on this episode click here. There are currently Comments

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