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-2:3O/// 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
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
Cutting-the-curd
Sponsored by
Bonnie
Jason Hinds of Neal's Yard Dairy has damn-near seen it all when it comes to cheese. This week he joins Greg Blais and Emily Acosta on Cutting the Curd to discuss his work at Neal's Yard Dairy, his cheese travels and his experiences in the Jura region of France. Tune in and hear Jason recount trips to the cheese fortresses of Jura, the seasonality and terroir of the area and what makes the cheeses of the region so incredible. Neal's Yard Dairy is a London artisanal cheese retailer and cheesemaker, described as "London's foremost cheese store." As the sales director for Neal's Yard Dairy, Jason knows where to find cheese, what makes it special and how to sell it. Get some real insight from one of the biggest people in cheese on today's Cutting the Curd! Today's program was brought to you by Bonnie Plants.

"Whenever we go interact with a cheese, we're not just interacting with the cheese - we are physically transported." [20:00]

"We don't celebrate just the cheese itself - we're working in partnerships with individuals. We present them as much as we present the cheese." [30:00]

--Jason Hinds on Cutting the Curd


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Hosted By
In-the-drink-new
Sponsored by
Michters-logo
Learn a whole lot about Spanish wine on a brand new episode of In the Drink with Joe Campanale and guest Victor Urrutia. Victor is part of the fifth generation owners of CVNE, and the seventh family member to run the company. The venerable Wine Company of the North of Spain, known by its Spanish acronym, CVNE, was founded in 1879 in Haro, Rioja. To this day, it remains a family company. Trained as a lawyer, Victor joined the CVNE Board of Directors in 1998 at the age of 25, while working in a bank. This program was brought to you by Michter's.

"There's large chunks of the world that unfortunately can't afford high end wines. I keep seeing the same people from the same wineries everywhere I go." [9:00]

"Ultimately you want to make a wine that reflects its origins. If you make a wine that could come from anywhere - you're doing something that doesn't have too much of a soul." [20:00]

--Victor Urrutia on In the Drink


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Hosted By
Tasteofthepast
Sponsored by
Hearst_logo
On this episode of A Taste of the Past, Linda Pelaccio is in the studio with Tim Sullivan, sake educator and founder of the site UrbanSake.com. Tune in to hear about how rice processing and milling determines sake quality, why sake is more similar to beer than wine, and why sake is unlikely to give you a hangover. Did the tsunami affect sake quality and production in Japan? Is the sake contaminated by nuclear material? Tim says that sake production is monitored by the Japanese government and is completely safe! Sake doesn't necessarily need to accompany traditional Japanese food; it suits all types of cuisines and can compliment any meal. Learn more about the history of sake, and try some with your next dinner. This program has been brought to you by Hearst Ranch.

"Sake today can be very elegant. There's a lot of nuance. That's a modern phenomenon. That is something that has only been around for the last forty or fifty years. Sake itself has been around for 2,000 years."

"The more you mill down [the rice], the higher the quality. All the rice we eat is brown; if you're eating white rice, it has been milled."

--Tim Sullivan on A Taste of the Past


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