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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Joe Campanale is joined by a real powerhouse in the wine world this week on In the Drink -- Frank Cornelissen. Frank is one of the most renowned winemakers from Mount Etna. His farming philosophy is deeply rooted in the acceptance of the fact that man will never be able to understand nature's full complexity and interactions. His "hands off" approach of letting nature take its course without imparting chemistry has led to the creation of some of the most unique, profound, and terroir-driven wines. This program was brought to you by Michter's.

"There is something [existentially] bigger. You see this in the growing process in the wine. When you see a vine grows, it brings you fruit and then the fruit changes into the wine. Everything is there. It's something very special which makes you very humble." [14:00]


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Hosted By
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Sponsored by
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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
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Sponsored by
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On today’s THE FOOD SEEN, Chris Fischer is a 12th generation Martha’s Vineyard resident. When his grandparents bought Beetlebung Farm in 1961, it was inevitable that Chris would return to this small island south of Cape Cod, Massachusetts. What “The Beetlebung Farm” cookbook documents is not only the seasons, but the legacy that his family has made in Chilmark. They raise and butcher their own cows, sheep, and pigs, grow their own produce on 5 acres, and host dinners in their greenhouse. True transparency of not only the their processes, but also the Beach Plum restaurant’s ideals. Griddled squid, bluefish in parchment, lobster pan roasts, spring panzanella and strawberry shortcake. Chris’ New England cuisine consists of open fires, and the brine of Great Pond oysters, just as his family’s always has.

"I worked every job under the sun which is really helpful when you run a farm so you can figure out how to fix things." [19:00]

"The more you know about a place, the more the visitors who come will want to honor that and be a part of it." [39:00]

--Chris Fischer on THE FOOD SEEN


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