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
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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
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Sponsored by
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On today’s THE FOOD SEEN, Chris Fischer is a 12th generation Martha’s Vineyard resident. When his grandparents bought Beetlebung Farm in 1961, it was inevitable that Chris would return to this small island south of Cape Cod, Massachusetts. What “The Beetlebung Farm” cookbook documents is not only the seasons, but the legacy that his family has made in Chilmark. They raise and butcher their own cows, sheep, and pigs, grow their own produce on 5 acres, and host dinners in their greenhouse. True transparency of not only the their processes, but also the Beach Plum restaurant’s ideals. Griddled squid, bluefish in parchment, lobster pan roasts, spring panzanella and strawberry shortcake. Chris’ New England cuisine consists of open fires, and the brine of Great Pond oysters, just as his family’s always has.

"I worked every job under the sun which is really helpful when you run a farm so you can figure out how to fix things." [19:00]

"The more you know about a place, the more the visitors who come will want to honor that and be a part of it." [39:00]

--Chris Fischer on THE FOOD SEEN


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