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
Fuhmentaboudit
Sponsored by
Wfm
What's the science of sugar? What happens in a beer lab? Find out on this week's episode of Fuhmentaboudit as Chris Cuzme and Mary Izett are joined by Tom Price, Lab Manager at Brooklyn Brewery. He talks about his job duties as a lab manager and gets into some of the science behind sugar in the fermentation process. Learn about the affect sugar has on brewing and hear Tom share some essential brewing tips. This program was brought to you by Whole Foods Market

"You can add a surprising amount of sugar to a beer without it negatively affecting anything. 20% of total fermentables is totally reasonable." [17:00]

--Tom Price on Fuhmentaboudit!


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Hosted By
Beer-sessions-radio
Sponsored by
Untitled-2
What does it mean to drink fresh beer? Find out on a brand new episode of Beer Sessions Radio! Jimmy Carbone is joined by an expert panel of guests to discuss freshness in craft beer. Hear from Dave Brodrick, author John Holl, writer Jake Davis and Sam Richardson of Other Half Brewing. They discuss sell-by dates, labeling on bottles, shelving trends and more! Tune in and get a better idea on the best time to enjoy your favorite craft beer. This program was brought to you by GreatBrewers.com.

"There are so many new breweries on the shelves piling up. It puts a lot of onus on the customers to pay attention to who's doing it the right way and get to know where they buy their beer. There are so many brands and you just don't know how long they've been sitting there." [03:00]

--Dave Brodrick on Beer Sessions Radio

"If you flood a market, you're going to have beers on shelves somewhere" [16:00]

"The great thing about the explosion of craft beer in this country is more people have more access to more brewers." [28:00]

--Sam Richardson on Beer Sessions Radio

"I try to drink fresh beer and avoid the stale stuff, just like milk or anything else." [45:00]

--John Holl on Beer Sessions Radio


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Hosted By
Eating-matters
Sponsored by
Cain-logotype-hrn-150
This week on Eating Matters, host Kim Kessler tackles more notable food policy issues. Opening the show with the policy roundtable, she welcomes Denis Stearns, Cathy Nonas, and Samuel Wiseman as they discuss produce that is sold at farmer's markets. Are farmers really growing the produce that they are selling? The roundtable next discusses the new partnership between the Girl Scouts of America and Nesquick to promote cookie – flavored drinks. After the break, Kim speaks with Carlye Burd and David Flemister from EmblemHealth about the ways that EmblemHealth is trying to change the health of the communities they work in by making the connection between food and health. Talking about their initiatives to help their customers lead healthier lives, EmblemHealth seeks to be seen as more of a health resource that happens to sell insurance. Tune in to hear a great roundtable discussion as well as an inspiring business plan from an insurance company trying to change the game. This program was brought to you by Cain Vineyard & Winery.

"This is the first foray into actually turning a program that connects our members to food to a value added benefit - that's part of one of our products. It's called the Local Fruits and Veggies Program. [18:20]

--Carlye Burd on Eating Matters

"About a year ago we started shifting how we saw ourselves and instead of saying we're a health insurance company, we realized that the first step in being a neighborhood resource and helping people to stay healthy, live well, and get better, is to change your internal mantra - we call ourselves a neighborhood health and wellness company. [20:41]

--David Flemister on Eating Matters


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