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
Sharp-_-hot
Sponsored by
Cain-logotype-hrn-150
Cheese Grotto creator Jessica Sennett: Meet the Cheese Grotto on this week's episode of Sharp & Hot. Conceived of by Jessica Sennett, it is the optimal cheese storage unit for the fridge, cellar, or cupboard. It is essentially a cheese cave for the home. They are taking old world technology into the modern age and rescuing your cheese from the back of your fridge. Hear how the idea came about and what Jessica has in store for this beautiful piece of kitchen gear. (Interested? Check out their Kickstarter) Also hear Emily address some listener questions at the top of the show! This program was brought to you by Cain Vineyard & Winery.

"We're doing this in a DIY fashion, but we know what we're talking about! I've been making cheese for more than a decade." [30:00]

--Jessica Sennett on Sharp & Hot


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Hosted By
Sharp-_-hot
Sponsored by
Cain-logotype-hrn-150
I Like Pig!. Do you like pig? So do we! Tune in to a new episode of Sharp & Hot as Emily Peterson is joined by Jimmy Carbone, host of Beer Sessions Radio, and Sam Barbieri from Waterfront Ale House to talk about pig and Jimmy's new book, I Like Pig. Jimmy Carbone, the producer of Pig Island, New York City’s definitive annual pork fest, has teamed with James Beard Award winning cookbook author Rachel Wharton to create a cookbook full of porcine goodness. I LIKE PIG tells the story of small, family-owned pig farms and their journey to the big city marketplace where renown chefs create delectable pork dishes at the outdoor cooking festival, Pig Island. Each year dozens of chefs gather to celebrate the tri-state area’s agricultural bounty. I LIKE PIG is a community cookbook, offering up the greatest hits of recipes from the first four years of Pig Island and includes recipes and tips for cooking pork dishes at home. This program was brought to you by Cain Vineyard & Winery.

"Everybody wants the snout - I think snouts are coming back!" [22:00]

--Jimmy Carbone on Sharp & Hot


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Hosted By
Sharp-_-hot
Sponsored by
Bpf001675_appad_heritageradionetwork_logoonly_300x250ppi_300dpi_032315
This week on Sharp and Hot Emily starts the show by telling us about a camping trip she went on where she had some interesting experiences with wolves, as well as an update on her sourdough starter. After the break Emily and Anne come back for an interview with cookbook author, Jill Donenfeld, for a discussion about her new book Better on Toast. Jill tells us about her previous books and why writing each was a very strange process for her, as well as how she came to the conclusion to write a cookbook with only recipes for food on toast. This program was brought to you by Bonnie Plants.

"Its about writing something where there is going to be a wide audience...you might not find a lot of people to put their money behind certain things, but toast, I think we all kinda like that." [22:00]

"I always kind of default to mayo, its like this secret that just always wows people." [27:00]

-- Jill Donenfeld on Sharp and Hot


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

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