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
Inside_school_food
Sponsored by
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Food trucks are rolling statements about some the values Americans hold dearest: independence, entrepreneurship, and mobility. Authenticity. Creativity. Affordability. With the movement growing so fast across the nation, it was only a matter of time before school food innovators started getting in on it. Today we profile two programs in sunny Florida, where hip new trucks can work year-round, winning teenage converts for healthy school meals.

“The students are more aligned to things they can see being made. They feel that because they can see people working on the truck and the items being assembled that it’s different from what they’re being served in the cafeteria. Some of them are floored to discover that it’s the exact same product.”

--Jennifer Smith on Inside School Food

“Jacksonville has become a stronghold for food trucks. There’s a large buzz around town about them… We use our food trucks not just at school but at community events, to spread the gospel of school food. It’s stealth approach.”

--Brian Giles on Inside School Food

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Hosted By
Inside_school_food
Sponsored by
Wfm
Explore school lunch around the world on the season finale of Inside School Food. Why are we so riveted by pictures of school meals in other countries? Perhaps because it's a shared experience the world over, and perhaps because these images are so rich in information. "Unpack a school lunch," writes guest Andrea Curtis, author of What's For Lunch: How Schoolchildren Eat Around the World, "and you’ll discover that food is connected to issues that matter to everyone—things such as climate change, health, and inequality." This program was brought to you by Whole Foods Market.

(Photo of school lunch in Brazil by Yvonne Duivenvoorden)

"I think school lunch is truly an opportunity to pass on values." [09:00]

--Andrea Curtis on Inside School Food

"Agriculture in brazil is actually dominated by large corporate farming. What's surprising is that despite all this, over 84% of all rural enterprises in Brazil are family farms." [28:00]

--Cecilia Rocha on Inside School Food


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Hosted By
Inside_school_food
Sponsored by
Untitled
If you're old enough, you remember the days when "cafeteria ladies" had a craft and the food at school was hand made, right down to the dinner rolls. After decades of moving away from that proud tradition, districts are slowly returning to it. In Maryland, a stand-out "boot camp" for food service workers statewide teaches basic cookery, nutrition science, professional kitchen protocols, and much more. It's a model for training programs that are emerging all over the nation as schools work their way forward (and back) to more real, fresh food in the cafeteria. This program was brought to you by White Oak Pastures.

"The folks that attend our training are trained on how to train and then there's a ripple effect." [05:30]

--Stewart Eidel on Inside School Food

"We're trying to be catalysts for the local economy and jump-start it through economic development. which is just a sidebar to all this [school food initiative]" [35:00]

--Jeffrey Proulx on Inside School Food

"Anybody can heat anything up regardless of technique - but to actually have to chop vegetables or whatever the recipe calls for - gives me more pride." [36:00]

--Becky Anderson on Inside School Food


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