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
Cooking-issues
Sponsored by
Untitled
This week on Cooking Issues, Dave and Nastassia are back this week to discuss Novoshape Pectin Methylase browning and take other listener questions including the best techniques for making stocks in a circulator. Dave tells us why to never have a make your own sushi party for your kids and explains how to minimize crystallization when making ice. A listener asks what kitchen tool he should buy next. A centrifuge? A PacoJet? Maybe a sweet coffee setup? Later on Jonny Hunter from The Underground Food Collective stops by to talk about his centrifuge disaster. This program was brought to you by White Oak Pastures.

“Using plastic wrap over your ice block should greatly reduce the amount of crystallization you get in your freezer." [42:00]

--Dave Arnold on Cooking Issues

“The kitchen size is usually a little better when doing a restaurant pop-up in Brooklyn as opposed to Manhattan.” [44:00]

“We had a centrifuge bucket that broke because of a hairline fracture. It threw the bucket into the wall which moved the centrifuge three feet and shook the whole concrete building… we take a lot more precautions now.” [50:00]

--Jonny Hunter on Cooking Issues


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Hosted By
Tasteofthepast
Sponsored by
Hearst_logo
Did you know that most Americans did not eat tuna until the 20th century? On this week's episode of A Taste of the Past, Linda Pelaccio sits down with Andrew F. Smith, a food historian and author of the recent book, American Tuna: The Rise and Fall of an Improbable Food. Learn about how Mediterranean immigrant populations popularized the fish in the United States, and how the Japanese made it a staple of culinary culture. Hear about how American preferences in terms of tuna preparation have changed over the decades, from canned to raw. With all of the media attention concerning methylmercury, is tuna still safe to eat? Tune in to learn more about the different varieties of tuna, population levels, and the role of sport fisherman in the tuna industry. This episode has been brought to you by Hearst Ranch.

"Once you remove the oil from it, it's actually a very mild-tasting fish. You can use it as a substitute in pretty much all of your chicken recipes."

"80% of the Bluefin tuna stock that was around in the 1970s is now gone. The thought used to be if we restricted catching, then we would give the population an opportunity to recover... There's no evidence that supports that."

-- Andrew F. Smith on A Taste of the Past


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Hosted By
The-main-course
Sponsored by
Robertas
We're keeping it in the family this week on The Main Course as solo host Phillip Gilmour welcomes Heritage Radio Network's Executive Producer Jack Inslee as well as musician Odetta Hartman. Jack chats with Phil about Heritage Radio Network's inception and how he became an integral part of the station, plus shares some of his favorite radio moments. As conversation evolves, Phil tells an interesting true tale about the legend, Frank Sinatra before Jack and Odetta share their backgrounds. Notably, Odetta is a native New Yorker whose family is responsible for staple restaurants The Great Jones Cafe as well as Two Boots, and spends her time playing music plus teaching at the Lower Eastside Girls Club. Taking a break to the tune of Odetta's brand new album "222" on the brink of official release, the show returns with a talk about concert bucket lists, crazy factoids about Odetta's fam, and Phil's favorite night at Momo Sushi Shack. This program was brought to you by Roberta's Pizza.

"Odetta and I for the past year have been working on an album together. I produced her album, all her songs, this is the first project where she's done everything herself... This project is called "222" - she plays everything so from violin to banjo to guitar to sound effects!" [22:22]

--Jack Inslee on The Main Course

"I teach classes three times a week, teaching girls how to make beats, how to do interviews, podcasts, sound effects, and it's really cool." [18:33

--Odetta Hartman on The Main Course

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