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
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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


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William Sitwell, author of A History of Food in 100 Recipes, joins Linda Pelaccio for this week's episode of A Taste of the Past to talk about the evolution of the food industry over hundreds of years. Tune in to hear William talk about the initiation of fast food and supermarkets, and how the idea of self-service mechanized the business of eating. From Mesopotamia to Mario Batali, William highlights and reproduces important recipes in order to transport the reader to specific time periods. How do different foods denote status? Learn about William's literary lineage, and how that inspired his writing. How did William decide to outline his book, and why does food history research require primary sources? Find out all of this and more on this week's edition of A Taste of the Past! Thanks to our sponsor, Hearst Ranch, and thanks to Plexophonic for today's break music.

"Food is a wonderful subject for journalists because it touches on so many aspects of everyone's lives." [3:30]

-- William Sitwell on A Taste of the Past


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It's Valentine's Day, and there's no better way to celebrate than by indulging with some luxurious chocolate! This week on A Taste of the Past, Linda Pelaccio is joined in the studio by Clay Gordon. Clay authored the book Discover Chocolate, is the moderator of The Chocolate Life, and host of HRN's Straight From the Source. Learn about the origins of chocolate south of the equator, and learn some chocolate terminology. How does one define a 'single origin' chocolate bar? How did the Industrial Revolution and mechanized production shape the chocolate tastes of the world? Hear Clay talk about his recent trip to Peru, and explains how different types of cacao beans ferment. What distinguishes 'good' chocolate from 'bad' chocolate? Tune into this special Valentine's Day edition of A Taste of the Past! This program has been brought to you by The International Culinary Center.

"The closer you get to more genetic diversity, the closer you get to the place of origin." [6:10]

"Every part of the human condition you can connect to chocolate in a meaningful way." [20:40]

-- Clay Gordon on A Taste of the Past


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