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 /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Joshua David Stein Variety Hour...Half Hour
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 /// 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
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 /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:3O/// 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
THURSDAY
11:OO - 11:3O /// Native
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
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
PUNCH Radio
Edible Alphabet
PAST PROGRAMS
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
Cutting-the-curd
Sponsored by
Untitled
This week on Cutting the Curd, Diane Stemple talks with Gianaclis Caldwell about her new book, The Small-Scale Dairy. Tune into this program to hear how writing this book reminded Gianaclis of the importance of food advocacy. Why is Gianaclis so inspired by the DIY spirit? Learn how some of the FDA's proposed aging regulations could hurt some cheesemakers, and why artisan producers should define their own good manufacturing practices. Hear more about the farmstead cheesemaker short course that Gianaclis hosts, and how she analyzes milk for taste and food safety purposes! This program has been sponsored by White Oak Pastures. Music by The Hollows.

"It's empowering to think, 'If someone else can do something, than I can probably learn to do that thing, too.'" [3:45]

"It's important to be informed... We shouldn't look at food like it's going to be around all of the time; food is not static." [12:40]

"Most of us cheesemakers couldn't afford our own cheese!" [27:15]

-- Gianaclis Caldwell on Cutting the Curd


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Hosted By
Cutting-the-curd
Sponsored by
Emaillogo1
Re-live the Vermont Cheesemaker's Festival on a special episode of Cutting the Curd, as host Greg Blais is joined by Lisa Battilana, the Executive Chef of the Woodstock Farmer's Market in Vermont and cheesemonger Perry Soulos for a re-cap. The 6th Annual Vermont Cheesemaker's Festival, sponsored by the Vermont Cheese Council took place July 20th at the Coach Barn at Shelbourne Farm in Vermont and featured over 200 cheeses from more than 40 cheese makers, as well as dozens of artisan food producers and local wine, beer and spirit producers. The festival provides an opportunity for people from all walks of life to connect with farmers and cheesemakers. On the line we also have She has been the cheesemonger for about 10 years, and is the only retail member on the Vermont Cheese Council. Tune in and get the inside scoop on the festival and the world of artisan cheese. This program was brought to you by Heritage Foods USA.

"It's a rare opportunity for everybody to meet and literally talk to the people making the cheese." [04:00]

"Food is pretty egalitarian. Everybody eats." [15:00]

--Lisa Battilana on Cutting the Curd

"I felt nothing but comfortable and welcome the whole time in Vermont. It has it's charm - Vermont is Vermont!" [31:00]

"The great thing about goats is that children can handle them so easily. It's an animal the whole family can participate in raising." [37:00]

--Perry Soulos on Cutting the Curd


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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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