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 /// Tech Bites
2:OO-2:3O /// 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-5:45 /// Cereal
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
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
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
Manhattan Cocktail Classic Coverage Pizza Party
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
In-the-drink-new
Sponsored by
Napa-small
This week on In the Drink, Joe Campanale is joined by Ivan Miloš of Miloš Winery on the Pelješac peninsula in Croatia. Grape and wine production in Ponikve, on the Peljesac peninsula has been a Milos family tradition for generations. They base their production on the autochthonous grape variety of Plavac mali. They have about 15 hectares of vineyards on the finest locations on Peljesac; on the slippery slopes of the Prapratno cove next to Ponikve village. Vineyards have been planted on sandy soil formed on the dolomite rocks. They are now planning to plant an additional 5 hectares of new plantations. Handcrafted vineyards and ecological production show the effort we put into every detail. This program was brought to you by Visit Napa Valley

"Most of the wine people try to understand with their brain. we're trying to produce wine you understand with your heart." 13:00

--Ivan Miloš on In the Drink


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Hosted By
Let_s-get-real
Sponsored by
Cain-logotype-hrn-150
This week on Lets Get Real Erica starts the show by reminiscing about Seinfeld's "Bizzaro World". She transitions to talking about her own personal bizzaro world, and how some of the current policies regarding nutrition makes it seem as if the US government is going crazy. She goes into other topics which include, Ronald reagan, Greenwich Connecticut, aliens, and food allergies. This program was sponsored by Cain Vineyard and Winery

"The same group that brought us smoking as an asthma cure...is telling us to limit sugar." [09:00]

"Who is listening to a government that's still telling us to cook pork to 160 degrees?" [09:00]

-- Erica Wides on Lets Get Real


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