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
Hosted By
Sponsored by
In episode 217 of the Main Course, Patrick Martins talks to veteran seafood chef and new cookbook author Ben Pollinger about writing his book, School of Fish, sourcing seafood seasonally, and the things that really matter.

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

Hosted By
Sponsored by
Andy Hatch is responsible for one of the most ubiquitous cheeses on counters and menus across the country - Pleasant Ridge Reserve. He's the guy behind Uplands Cheese Company, a seasonal grass-based dairy farm. Uplands is unique in a number of ways: it follows the "Alpine pattern" of milking, and its a place where cows harvest their own feed, spread their own manure, and give the farmer a bit of a break in the hard labor department. Tune into a conversational and candid episode of Cutting the Curd as host Greg Blais chats with Andy about everything from business growth to American cheese culture. This program was brought to you by The Wisconsin Milk Marketing Board.

"We're a Pleasant Ridge Reserve farm. Everything we do is geared around that grazing season and producing the most beautiful milk we can for that cheese." [21:00]

--Andy Hatch on Cutting the Curd

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

Hosted By
Sponsored by
Happy birthday blueberries! This week on The Farm Report, Erin Fairbanks chats with Amelie Aust of Fall Creek Nursery all about blueberries. Fall Creek supplies the majority of blueberry growers around the world with blueberry plants; Amelie is also president of the Blueberry Family Health Foundation, a nonprofit vehicle started by blueberry families for the industry to combine its resources to prevent type-2 diabetes in children. Later in the show, hear from Liz Neumark, founder and CEO of New York catering company Great Performances. This program was brought to you by Rt. 11.

"The thing about blueberries, once a plant is established - it should produce for 10, 15, 20 years! If you start with a really robust healthy vigorous disease free true to type blueberry plant - it pays dividends long term. If you start with quality, you get quality." [08:00]

--Amelie Aust on The Farm Report

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