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
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
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
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
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
My Welcome Table
How Great Cities Are Fed
The Whole Shebang
It's More Than Food
Straight from the Source
Summer of Food
HRN on Sandy
Everything's On the Table
U Look Hungry
Burning Down the House
"In essence, [with charcuterie], you want the good bacteria to grow quicker than the bad can. [28:00]
--Kurt Guzowski on Sharp & Hot
"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
Tags:ancient grains, Bruce Weinstein, quinoa, millet, amaranth polenta, Job's Tears, unrefined grains, Eragrostis tef, brown rice vs white rice, whole grains, minute rice,
"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