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
Eating
Sponsored by
Robertas
This week on Eating Disorder, solo host Crazy Legs Conti is chatting with Robert Elmes, the Director of the Galapagos Art Space, formerly located in Williamsburg then to Dumbo, Brooklyn. Recently, Galapagos has made the big move from New York entirely to relocated in Detroit. In a great conversation, Robert explains that Galapagos was drawn to Detroit for many reasons, and states that cities need time, space, and other artists to retain and attract art. In NYC artists have one foot in a full time career and one foot in what is now a dream to find an affordable studio, and to move their sculpture studio out of their kitchen. Though NYC will definitely miss this art institution, Robert has high hopes for the new space slated to open sometime next year in the Motor City. Tune in for a great show! This program was brought to you by Roberta's Pizza.


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Hosted By
Inside_school_food
Sponsored by
Untitled
Family farms dominate the agricultural landscape of the Lower Michigan Peninsula, growing lots more than those celebrated sour cherries. Romanesco and kohlrabi, for instance, which the children of Traverse City Area Public Schools have come to enjoy are grown there. Learn how the district is drawing in local growers with the help of a network of community partners. This program was brought to you by White Oak Pastures.

"The development of the wineries and the growing of the grapes have spawned a whole new industry in Northwest Michigan." [5:00]

--Mark Coe on Inside School Food

"It's a part of our wellness policy, to promote as much scratch cooking as possible." [22:10]

--Tom Freitas on Inside School Food


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Hosted By
Sharp-_-hot
Sponsored by
Icc-logo
This week on Sharp and Hot Emily and Anne begin the show by discussing health concerns and cholesterol. They transition to talking to their guest Chef Brian Alberg of The Red Lion Inn. They discuss the Red Lion Inn's customers, food, and the age demographics they want to attract. Brian gives us insight into how he started cooking and his love for his profession. This program was sponsored by The International Culinary Center.

"Who gets do design their own restaurant? With someone else's money! BONUS!" [22:20]

"We are conscious of the ingredients available to us...What you can get locally you should get locally." [27:20]

-- Chef Brian Alberg on Sharp and Hot


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

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