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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This week's episode of Sharp & Hot is all about you - the listener! Emily fields listener questions on everything from cooking turkey to storing vegetables. Tune in and find out how to become a better, more complete home cook! This program was brought to you by Cain Vineyard & Winery.

"Don't be so precious about whole birds. They are not threatening or scary - they are very forgiving in a lot of ways. Go at them with confidence." [06:00]

--Emily Peterson on Sharp & Hot

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This week on Ask a Clean Person, host Jolie Kerr is tackling mold and mildew! With guest Julia Rubin, Features Editor at Racked National, in studio, the two delve deep into the cleverest tricks to avoiding the dank and damp dilemma. Talking solutions for bathrooms that range from eco-friendly tea tree oil to heavy duty bleach scrubs, Jolie also suggests that de-humidifiers and plug in bathroom fans can be a lifesaver! Tune in to hear Jolie's love of hardware stores, the magic of Damprid, plus how to handle musty carpet. This program was brought to you by Route 11 Potato Chips.

"I think the padding under the under the carpet has mildew. It has to be be a health hazard for the tenants." [24:40]

"A Shop-Vac is a brand name for what's also known as a wet dry vac. It may be that just going over the carpet with a Shop-Vac and pulling up as much moisture as possible might be a good thing." [27:20]

--Jolie Kerr on Ask a Clean Person

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This week's episode of The Farm Report comes to you on the road as host Erin Fairbanks is in Denver, Colorado attending the Slow Meat 2015 symposium and fair taking place through June 6. Giving listeners insider tidbits from the gathering, Erin lays out the dense schedule of throughout the weekend and what she's looking to gain from being in attendance. Look out for recordings of the discussions and panels coming soon to Heritage Radio Network's homepage! In the second half of the show, Erin speaks with Vera Chang of Shelburne Farms in Vermont about summer happenings on their campus and how easy it is to get in touch with your food while on the farm for a visit. This program was brought to you by EscapeMaker.com.

"What are the next steps? Really identifying where critical control points and what we can do to affect change in creating a space for meat that is more environmentally sound and is more delicious, and of course more humane." [7:20]

"When we think about meat, what I keep coming back to is: what are we willing to give up... and what do we get when we take a step in the right direction of a more just meat system." [10:30]

--Erin Fairbanks on The Farm Report

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