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
Jds-half-hour
Sponsored by
Fairway
This week on the Joshua David Stein Variety Hour... Half Hour, host Joshua David Stein is talking endless shrimp! Welcoming writer and director George Motz, known for his short film "Head On: Shrimping in the Lowcountry," the film follows two generations of fishermen in South Carolina, many of whom have been shrimping since they could walk. Sarah Curry is a producer of the documentary "Raising Shrimp," which looks at many questions such as: Why does our food come from so far away? What are we really eating, wild or farmed shrimp, and is it our only choice? What happened to the American shrimp fishery? What could a more local shrimp mean for our health, and the health of our nation? Trying to answer if such things are even possible, George and Sarah comment on the status of the shrimp industry and how it is evolving. In the second half of the show, Joshua brings Hugh Pool in for some great music that melds the traditional Delta blues, country music, and classic rock and roll. This program was brought to you by Fairway Market.

"Most of the shrimp we eat is imported from Southeast Asia and Central America, and a lot of that is not tested the way we would like it to be tested, and maybe it's treated with something before it hits the supermarket." [3:30]

--Sarah Curry on the Joshua David Stein Variety Hour... Half Hour

"Food and music is a pretty good pairing!" [25:40]

--Hugh Pool on the Joshua David Stein Variety Hour... Half Hour


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Hosted By
What-doesn_t-kill-you
Sponsored by
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This week on What Doesn't Kill You Katy interviews two-time James-Beard-award winning author of Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit , Barry Estabrook. Barry and Katy discuss the topic of slave labor in the Thai shrimp industry. The two focus on various issues such as the root causes of this problem as well as US companies that participate in the industry. This program was sponsored by Underground Meats.


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Hosted By
Sharp-_-hot
Sponsored by
Bpf001675_appad_heritageradionetwork_logoonly_300x250ppi_300dpi_032315
This week on Sharp and Hot the studio is packed with what Emily and Anne call their peanut gallery. Emily's students join them in the studio for todays discussion with Chef James Kelly and Keith Beavers, about Keith's restaurant IN VINO, located in the east village. Keith tells us first about his weekly wine classes that he uses to educate New Yorkers, creating positive social experiences in a restaurant, and then chef James tells us about his recipe for Italian shrimp and grits. In depth talks about creative inspiration, making jokes into food, and how awesome grapes are, all this week on Sharp and Hot . This program was brought to you by Bonnie Plants.

"How do I actually make pasta salad cool?" [25:00]

"A restaurant should be fun, active, the music, highly organized...you want hip hop? We got that!" [26:00]

-- James Kelly and Keith Beavers on Sharp and Hot


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