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
What-doesn_t-kill-you
Sponsored by
Cain-logotype-hrn-150
When it comes to the United States seafood industry, there is perhaps no better thinker and writer than Paul Greenberg. He's this week's guest on What Doesn't Kill You, as host Katy Keiffer picks his brain on all things seafood related. From the salt marshes in Louisiana to the triangular trade of codfish, Paul touches on all corners of the domestic seafood industry and discusses the seriousness of the problems we face as a nation. Why is most of our seafood imported when we have such a bountiful supply? What does the future hold for our fish? Find out on a aquatic episode of What Doesn't Kill You. This program was brought to you by Cain Vineyard & Winery.

"More than 85% of the seafood Americans eat is coming to us from abroad. Meanwhile, about 3 billion pounds of what we catch, which would be enough to satisfy the per capita demand in this country, is exported." [03:00]

"The United States controls more ocean than any country on earth, but how we came to control all that water was a political slight of hand." [12:00]

"Even after everything that's been thrown against it, Louisiana is still the largest seafood producer in the continental United States." [25:00]

--Paul Greenberg on What Doesn't Kill You


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Hosted By
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Sponsored by
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Episode Seven. The cereal: Cinnamon Toast Crunch. The guest: Dale Talde. Dale is the chef and owner of Talde Brooklyn, Talder Jersey City, Thistle Hill Tavern, Pork Slope and Carrino Provisions. In addition to his work in the kitchen, Dale was also a two-time cheftestant on Bravo’s Emmy Award-winning culinary show, “Top Chef.” He competed in season 4, as well as, on the show’s “All Star” season, and became one of the show’s most popular cast members. Tune in as Ben and Dale chat about squid ink milk, cereal memories and stoner cereal songs. This program was brought to you by The Wisconsin Milk Marketing Board.

"The purity of opening a box and during it in a bowl and covering it milk is what it's all about." [20:00]

--Dale Talde on Cereal

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Hosted By
The-food-seen-new
Sponsored by
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On today’ episode of THE FOOD SEEN, Chef John Cox has quite the view from Big Sur, California, cooking on cliffs 1000 feet above the Pacific Ocean, along a windy stretch of Hwy 1. His restaurant, Sierra Mar at the Post Ranch Inn, is a reflection of what’s outside, the depth of the sea, and the diversity of the varied terrain around him. A strong advocate for sustainable aquaculture, Cox frequents Monterey Bay for it’s red abalone and squid boats. He harvests acorns from the woods and makes them into flour, and forages for locals ingredients to add into an indigenous blend of furikake, which uses seaweed that grows wildly up to 5 feet a day. Hear about the land’s bounty, and how Chef Cox takes such beauty, and represents it on a plate. This program was brought to you by S. Wallace Edwards & Sons.

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