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
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Edible Alphabet
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After the Jump
Taste Matters
Native
The Morning After
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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
Tci
Sponsored by
Le
On this week's episode of Sharp & Hot, host Chef Emily Peterson welcomes Jen Andrews as her guest, and they discuss a great breaded chicken dish that Jen is excited to try out. After the break, Chef Emily and Jen talk about lentil soup. This program has been sponsored by Le Creuset. Music provided by The California Honeydrops.

"If you want moist chicken, the key is to use thighs." [11:20]

--Chef Emily Peterson on Sharp & Hot


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Hosted By
Let_s-get-real
Sponsored by
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Don't throw those ugly carrots out! Or that old can of soup! Or those lentils! Erica Wides helps you feel better about your old weird foods on a mindful episode of Let's Get Real. Food waste is a serious problem and Erica explores how the foodiness machine plays into the equation. This program was brought to you by Cain Vineyard & Winery.

"We throw out almost 40% of the food we produce." [12:00]

"Lately, food waste has been making it's way into the mainstream media -- which is great!" [13:00]

"People love a gimmick and people love to line up for stuff - thinking they are in the know." [21:00]

--Erica Wides on Let's Get Real


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Hosted By
The-food-seen-new
Sponsored by
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THE FOOD SEEN: “The Modern Art Cookbook” with Mary Ann Caws January 6, 2015 11:21 AM On today’s THE FOOD SEEN, Mary Ann Caws, a Distinguished Professor of Comparative Literature, English, and French at the Graduate School of the City University of New York, takes an in-depth look at palates of famous artists throughout history. “The Modern Art Cookbook” mixes art with recipes, from Salvador Dali’s “Eggs on the Plate without the Plate” to a Picasso’s Omelette a L’Espagnole. The relationship between how Impressionists, Surrealists, and Futurists see food, interpreted through cooking, is wonderfully reflective of their personal styles. Imagine being studio with Paul Cezanne, snacking on his Anchoiade (anchovy spread), or trying Frida Kahlo’s Red Snapper, Veracruz Style, a bite of Monet’s Madeleines au Citron, or a slice of David Hockney’s Strawberry Cake. You can’t touch Andy Warhol’s “Campbell’s Soup Cans”, but you can eat Allen Ginsberg’s Borscht any day!

"I think the simplicity of the recipes is exactly what I was aiming at - simple and spontaneous - the kind of thing you'd make if people happened to drop in." [18:00]

--Mary Ann Caws on THE FOOD SEEN


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