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
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
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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
Wdp
Sponsored by
Fairway
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
Tasteofthepast
Sponsored by
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This week on A Taste of the Past, host Linda Pelaccio is joined by Canadian food writer Noami Duguid, who has authored seminal books such as "Seductions of Rice" and "Burma: Rivers of Flavor". Tune in and hear what it's like being an outsider in a foreign land and how Noami navigates cultures and communities to learn about the cuisine that lives amongst them. Find out how the politically oppressed people of Burma operate in their kitchens what makes their food simultaneously accessible and unique. From fish paste to garlic, discover the layered flavors of Burma and the delicious dishes that come from them. This program was sponsored by Hearst Ranch.

"I'm always a beginner - wherever I am. I will never be an expert. All I'm trying to do is get my head in a place where I have some understand of what grows there, how people think about their food, how things are made, what's important to them and what's not important of them." [3:43]

"I didn't want to talk about the people of Burma as victims because we think of victims as less than whole." [9:00]

"In Burmese culture, people use tea leaves in salad. They ferment them, use them fresh or dried." [21:00]

"My problem with breakfast in Burma is there are so many things I want to eat!" [26:50]

"Food is an entry point - it's a way of understanding how things work." [28:30]

-- Noami Duguid on A Taste of the Past


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