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-2:45/// 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
How Great Cities Are Fed
PUNCH Radio
The Whole Shebang
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
Hosted By
Tasteofthepast
Sponsored by
Cain-logotype-hrn-150
This week on A Taste of the Past get ready to dive in to the re-emerging world of "table-scaping" --ie. how to set and visually design a dinner table setting-- with host Linda Pelaccio. Joined by esteemed guest, food stylist, and historian Rick Ellis, the two delve into rich the history of table setting and food service originating in Europe as well as the research it requires to bring food alive on the silver screen for period pieces. Tune into learn about the difference between "service a la Francaise" and "service a la Russe" as well as some of Rick's favorite historical source material for food styling. This episode is sponsored by Cain Vineyard.

"Service à la française [is where] elaborate tables were set in 2-3 courses all the plates down at once, very symmetrical arrangements, often the food was cold at that point."

"Keeping food looking beautiful and fresh is our biggest challenge."

--Rick Ellis on A Taste of the Past


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Hosted By
The-food-seen-new
Sponsored by
Wfm
On today’s episode of THE FOOD SEEN, meet photographer Tara Donne & food stylist Liza Jernow. Combined, they’ve lived gluten-free diets for over a decade. While working at food-focused magazines like Martha Stewart Living, they decided one day to create a publication for people like them, and thusly, Wild Apple Magazine, an online recipe journal, was born. Featuring gluten-free dishes from baking and breakfast, to making your own GF flour blends. Using GF grains like millet, quinoa, buckwheat, amaranth, sorghum, teff … to simply eating GF foods like fruits, vegetables, and proteins like eggs and meats. You ask, what’s the difference between celiac disease and gluten intolerance, well, we’ll finally find out, and from there, figure out the best approach for you to live your GF lifestyle. This program was brought to you by Whole Foods Market.

I was in a lot of pain so I tried giving up gluten -- and it worked." [04:00]

--Liza Jernow on The Food Seen


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Hosted By
After-the-jump
Sponsored by
Wfm
When did it become ok for people to work for free in the design community? How far can "exposure" really get you? Tune in to a special episode of After the Jump as Grace Bonney and a panel of esteemed guests in the design community discuss the changing pay rates for creatives in the era of Pintrest. She's joined by stylist/art director Susan Brinson, photographer William Brinson, floral designer Sarah Brysk Cohen of Blossom & Branch and interior designer Emily Henderson. Tune in for an insightful and forward thinking conversation! This program was brought to you by Whole Foods Market.

"You do less work when you say no more." [20:00]

--Susan Brinson on After the Jump

"It borders on irresponsible to start to take work for free. Exposure only gets you so far. The word exposure gives me chills these days. [28:00]

--Sarah Brysk Cohen on After the Jump

"You can't ever ask somebody to go out of pocket. If somebody goes to you - that's one thing. If you have a business you should be covering other peoples expenses for your business - bar none." [30:00]

--Emily Henderson on After the Jump

"Free work, in a sense, doesn't exist." [30:00]

--Grace Bonney on After the Jump


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