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
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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Untitled
Grains take center stage on this week's episode of A Taste of the Past as host Linda Pelaccio is joined by Bruce Weinstein, cooking instructor and author of "Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day". Tune in for a lively discussion on grains and their place in culinary history. From quinoa to millet, learn about how whole grains were essential in early China and how they differ from refined grains. From health benefits to culinary applications, Bruce gives listeners plenty to digest on this week's episode of A Taste of the Past. This program was sponsored by White Oak Pastures.

"Millet was the grain of China before rice. Some of the oldest pastas found in China were made of millet flour."

"If you eat whole grain cereal for breakfast you'll be less hungry later than you would if you ate regular sugary cereal."

"Seasonings and flavors have been dumbed down across the board. As a society - we've grown accustomed to more tasteless food that's been over-processed."

"Grains are for everybody - they're not just for the vegans and vegetarians among us!"

--Bruce Weinstein on A Taste of the Past


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On this episode of A Taste of the Past, Linda Pelaccio is in the studio with Tim Sullivan, sake educator and founder of the site UrbanSake.com. Tune in to hear about how rice processing and milling determines sake quality, why sake is more similar to beer than wine, and why sake is unlikely to give you a hangover. Did the tsunami affect sake quality and production in Japan? Is the sake contaminated by nuclear material? Tim says that sake production is monitored by the Japanese government and is completely safe! Sake doesn't necessarily need to accompany traditional Japanese food; it suits all types of cuisines and can compliment any meal. Learn more about the history of sake, and try some with your next dinner. This program has been brought to you by Hearst Ranch.

"Sake today can be very elegant. There's a lot of nuance. That's a modern phenomenon. That is something that has only been around for the last forty or fifty years. Sake itself has been around for 2,000 years."

"The more you mill down [the rice], the higher the quality. All the rice we eat is brown; if you're eating white rice, it has been milled."

--Tim Sullivan on A Taste of the Past


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This week on Roberta's Radio! Pizza boss Anthony Falco chats with Adam Kuban, the founding publisher of Slice NY, a weblog devoted to the subject of pizza. He's now taking the next step and making his own pizza at Margot's, a popup at Emily's in Clinton Hill. Ryan Rice, the Roberta's catering chef, is also in the studio to talk about the crazy things he has to deal with as a catering chef. Later in the show, Roberta's album Angelo Womack calls in to talk about his new restaurant Oak & Rye in Los Gatos, California. Tune in for an actual conversation about pizza from people who know their pizza. This program was brought to you by Heritage Foods USA.


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