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
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Sponsored by
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Tune in for a special series on the history of food, brought to you one letter at a time. In this piece, take in the history of Green Tea!

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Hosted By
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Sponsored by
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This week on We Dig Plants, solo host Alice Marcus Krieg is talking garden myths with author and radio show host C.L. Fornari who joins on the phone via Poison Ivy Acres on Cape Cod. Talking about her new book "Coffee for Roses," C.L. elaborates how the book came about and how important it was to have a humorous spin. According to the book, word-of-mouth may be a great way to learn about some products, but word-of-mouth gardening tips can be a very bad idea. The age-old practice of passing along gardening tips and tricks is no guarantee you will get a good result...it might even do the opposite. In her new book, garden expert C. L. Fornari looks at 71 common garden practices and uncovers the truth behind the lore. Do marigolds keep the bugs out of the veggie patch? Will rusty nails turn hydrangeas blue? With humor and affection, she goes back in time to sort out the good, the bad and the just plain silly and tells us why. "Coffee for Roses" combines gardening history and expert advice into one useful, time- and money-saving package. This program was brought to you by Fairway Market.

"One of the things we learn from the garden is to never say never." [11:35]

"There are numerous home remedies that didn't make it into the book either." [13:38]

"People are prone to be a little wacky when it comes to products that are under the kitchen sink and spreading them around the garden." [13:53]

--C.L. Fornari on We Dig Plants


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Hosted By
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Sponsored by
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This week on A Taste of the Past, host Linda Pelaccio is talkin' sugar and its checkered, dark past with guest Andrew F. Smith, author of "Sugar: A Global History." It’s no surprise that sugar has been on our minds for several millenia. First cultivated in New Guinea around 8,000 B.C.E., this addictive sweetener has since come to dominate our appetites-whether in candy, desserts, soft drinks, or even pasta sauces-for better and for worse. Offering highlights of the book and other historical factoids of this simultaneously beloved and reviled ingredient, Andy relays how sugar has held its incredible value as a global commodity up against its darker legacies of slavery and widespread obesity. Tune in to hear a layered and definitive tale of sugar and the many people caught in its spell-from barons to slaves, from chefs to the countless among us born with that insatiable devil, the sweet tooth. This program was brought to you by Cain Vineyard & Winery.

"The American Revolution is directly tied to sugar and molasses."

"It wasn't until the late 19th century that you had the granulated sugar and sugar cubes and things that we now know and and love."

"Companies now have several different names for sugar so it doesn't look like it's the number one ingredient, which it is."

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


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