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 /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
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 /// 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
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 /// 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
THURSDAY
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
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
How Great Cities Are Fed
Joshua David Stein Variety Hour...Half Hour
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
After the Jump
Taste Matters
Native
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
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
Hosted By
Science
Sponsored by
Wfm
Dave Arnold sets the record straight on Food Safety on a recent episode of Cooking Issues.

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Hosted By
Cutting-the-curd
Sponsored by
Wmmbshow
This week Cutting the Curd host Greg Blais kicks off the new year with all-star guest Anne Saxelby, first catching up about the crazy cheese holidays before getting into their 2014 year in review. The duo discuss fondness for the Spring Brook Reading Raclette before deeming 2014 as the year of regulations in cheese. Revisiting the Food Safety Modernization Act and what it meant for imported and domestic cheeses, Anne points out that American cheeses have never been better and that by not being able to import certain cheeses anymore, it encourages domestic cheeses to step up. They go on to point out other regulations that came to fruition in the past year and how it has affected the industry. After the break, the chat turns to the very recent winner of the Cheesemonger Invitational, Matt Reilly, who is an alum of the NYC Eataly branch, trained by none other than Greg. Anne gets the scoop on how Eataly has trained Matt as well as the previous winner, Emily Acosta, and brainstorms an idea for a 'Senior' Cheesemonger Invitational. Closing out the show, Greg and Anne share what they are looking forward to in 2015 and great cheeses to look forward to. This program was brought to you by The Wisconsin Milk Marketing Board.

"You can't treat a dairy farm with ten cows the same way you'd treat a giant, industrial farm in Wisconsin or California. Of course you need good practices across the board... but what it looks like is different from operation to operation." [8:00]

--Anne Saxelby on Cutting the Curd


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Hosted By
Cutting-the-curd
Sponsored by
Wmmbshow
What's in a name? This week on Cutting the Curd, host Greg Blais is talking cheese names with guests Rachel Perez and David Grotenstein. Rachel is the French Cheese Ambassador for The French Cheese Club and is on the Judging and Competition Committee with the American Cheese Society, while David is an industry veteran having been in the business for over 30 years. Rachel kicks off the show with explaining European standards for naming cheese as it pertains to American producers. The group goes on to expand on the topic, stating that the concern is if American producers make cheeses that share the same name as French cheeses, it will result in a loss of cheese identity. Cheese names reflect not only the cheese itself but also the location where it was made. Conversely, the discussion concludes that there is a gray area in these standards because if American cheese producers rename their cheeses it could cause confusion in consumers. After the break, Greg brings this naming issue closer to home by referencing a few American branded/named items, such as Made in Brooklyn or Idaho Potatoes. Tune in to hear more! This program was brought to you by The Wisconsin Milk Marketing Board.

"We don't want to change names that have historically been used in the states but we also want to protect some of our smaller producers who are making cheese." [7:51]

--Rachel Perez on Cutting the Curd

"The truth would work best, generally when you're selling something. You really just want to be able to say what it is." [19:07]

--David Grotenstein on Cutting the Curd


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

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