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
Inside_school_food
Sponsored by
Cain-logotype-hrn-150
For decades, fish at school mostly meant one thing: breaded fingers and patties--tasty enough with ketchup, but completely detached from their natural origins. That's beginning to change in regions with access to local fisheries and processors. There's keen interest in New England districts with strong local procurement programs and cultural affinity for seafood. Learn how a New Bedford processor is creating new opportunities for the sustainably managed Gulf of Maine fishery, with fresh-frozen products for K-12 that are affordable, kid-friendly, and completely recognizable as fish. This program was brought to you by Cain Vineyard and Winery.


Photo of Acadian Redfish courtesy New Hampshire Community Seafood

"One mans trash is another mans treasure, in this case one chef's trim is another mans treasure, I'm just using the smaller fillets." [3:00]

"Our mission is to try and get more seafood eaten by our young people." [14:00]

-- Andrew Wilkinson and Melissa Honeywood on Inside School Food


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

Hosted By
The-food-seen-new
Sponsored by
Cain-logotype-hrn-150
On today’s THE FOOD SEEN, Charles Phan’s family left Vietnam just before the fall of Saigon to the Vietcong. Arriving to San Francisco in the mid 1970’s, Phan explored careers in pottery, architecture, but his family’s long history as excellent home cooks, manifest itself in 1995 when The Slanted Door opened it’s doors on Valencia Street in The Mission. The original iteration was going to be a rice crepe shop, instead Phan ventured past spring rolls and peanut sauce, introducing us to pho, rice porridges, clay pot cooking, and the wonders of fish sauce. In 2004 The Slanted Door moved to the Ferry Building, Phan won the James Beard Foundation Award for Best Chef California, and Vietnamese cuisine was a solid part of San Francisco’s culinary architecture. Last year Phan won the JBFA for Outsanding Restaurant, celebrating it’s 20th anniversary with the release of his new cookbook “The Slanted Door: Modern Vietnamese Food”. Học ăn, học nói, học gói, học mở. This program was brought to you by Cain Vineyard & Winery.

"I was a guy who tried to bring american culture into my family. " would buy everybody presents for Christmas and had to buy myself one so it looked normal." [09:00]

"I don't believe in this artistry bull-crap. You should study the craft, do it well, bring a little bit of history, educate people then everything else will go fine." [20:00]

"Part of the goal with the book was to tell people some of our story and our struggle of going from place to place." [25:00]

--Charles Phan on The Food Seen


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

Hosted By
Tasteofthepast
Sponsored by
Untitled
Getting excited about St. Patrick's Day? Tune in to A Taste of the Past this week as Linda Pelaccio hosts Irish chef, TV personality, cookbook author and director of a new cookery school, Clodagh McKenna. Coming all the way from Dublin, Clodagh shares stories of growing up in Ireland and how she uses Guinness for a slow roast and pin-head oats in her soda bread. Listen in as she discusses the evolution of Irish cuisine since the 1970's and the growing trend towards local sourcing and farmers markets. Clodagh has seen it all! She has her hands in everything, so tune in and hear about her passion for Irish farmers markets, traditional Irish cuisine, and her recent collaboration with Chef Chris Bradley at Untitled restaurant in the Whitney Museum! This program was sponsored by White Oak Pastures.

"And now in West Cork, this small area has more arts and producers than anywhere in Ireland." [17:00]

"[The cookbook] is kind of selfish really, its my companion in the kitchen." [28:00]

--Clodagh McKenna, Chef and Owner of Clodagh's Kitchen on A Taste of the Past


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

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS