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
Cutting-the-curd
Sponsored by
Wmmbshow
This week on Cutting the Curd, guest host Greg Blais and co-host Diane Stemple kick off the new radio season with a very special guest, none other than Anne Saxelby! Catching up with Anne, Greg and Diane start the show off discussing the culinary perks of Brooklyn as well as putting the guest on the spot asking about her journey with cheese. Though growing up in the midwest and going to college at New York University for art, it wasn't until she took a trip to Italy that she truly discovered the allure of cheese. Upon coming back to New York, she took a job at Murray's Cheese Shop (where she met Diane) and a wine shop, gaining some great experience. After the break, the group shares thoughts on the start of Saxelby Cheesemongers. Tune in for a fun show where we get the full story behind Anne. This program was brought to you by The Wisconsin Milk Marketing Board.

"With cheese you eat it, you like it, you don't. You make a judgement call and I love the immediacy of it." [11:21]

"I never felt at home in the big store, and I always thought that I'd like to do something on my own." [13:50]

"My goal is always to be a bridge between the farm and the people eating the cheese." [26:08]

--Anne Saxelby on Cutting the Curd


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Hosted By
The_morning_afterjpg
Sponsored by
Napa-small
This week on The Morning After, hosts Sari Kamin and Jessie Kiefer jump start the episode with some unbelievable food news including an official Burger King fragrance, metal found in Kraft Mac & Cheese, as well as a cookbook for kids based on the popular Paleo diet! After the break, Chef Jonathon Sawyer of Cleveland restaurants Noodlecat, The Greenhouse Tavern, Trentina, and Tavern Vinegar Company joins the show along with Pastry Chef at The Greenhouse Tavern, Vincent Griffith. Talking about redefining the food scene along the Rustbelt, Jonathon and Vincent share their visions for elevating the culinary industry in the area and how they maintain well-prepared, simple, unpretentious cuisine. Jonathon is also incredibly involved with his kids and how they eat and explains he and his wife's approach to expanding their kids' palate. Touching many other topics of conversation, the show boils down to how Team Sawyer fares on The Morning After Quiz! Tune in for a wonderful interview! This program was brought to you by International Culinary Center.

"I think they're all [his restaurants] trying to read from the same book. They're interpreting cuisines and they're using their backyard to find stuff to interpret that." [16:27]

"Whether it's a slurp shop, everything under $13, Japanese inspired, Ohio sourced or it's Trentina and it's sort of the test kitchen for the whole company or The Greenhouse Tavern where it's this all things to everybody French-inspired bistro, they're all telling their story just three different points of view." [16:37]

--Chef Jonathon Sawyer on The Morning After


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Hosted By
Eat-your-words
Sponsored by
Wfm
The kitchen is a battle place! Tune in to this week's Eat Your Words, as host Cathy Erway welcomes Betty Fussell, author of "My Kitchen Wars: A Memoir" among ten other books, ranging from biography to cookbooks, food history and memoir. Chatting about her unparalleled career path, Betty shares the trials and tribulations publishing her work not only as a woman but also in convincing the world that there is more to food than recipes. After the break, Cathy delves into Betty's deep rooted interest in culinary history and how she blazed the way for American food writers everywhere. Highlighting cuisines across the country, Betty explains that though true regional dishes are somewhat rare these days, they reveal clues about the area's past, people, and cultures. Listen in to a wonderful conversation! This program was brought to you by Whole Foods Market.


Photo by Norman Jean Roy for Vogue, Aug '08

"The kitchen is a battle place. You are fighting with ingredients in order to transform them into something you can eat!" [9:13]

--Betty Fussell on Eat Your Words


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