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
Chef_s-story
Sponsored by
Untitled
Today on Chef's Story Michelle Weaver comes to us from Charleston Grill in Charleston, South Carolina to talk with us about her chef's story! A native from the south and growing up in Alabama, Chef Michelle Weaver was raised with a passion for cooking, from learning at an early age the importance of farm-to-table, to growing up cooking with the freshest ingredients from her mother’s extensive garden and farm, and experiencing the true taste of the soil. Upon receiving her formal training from the New England Culinary Institute which taught her the intimate, hands on approach, Chef Weaver first began her journey as an intern in the French-style kitchen of Chef Daniel Bonnot. Following school, Chef Weaver began cooking in the kitchen of Chef Bob Waggoner at The Wild Boar restaurant in Nashville and subsequently moved with him in 1997 when he took over at Charleston Grill. Working as the Executive Sous Chef, Chef Weaver eventually stepped into the spotlight as the hotel's Executive Chef, part of the Charleston Place Hotel, an Orient-Express property. Tune-in to truly learn and understand the passion needed to becoming a chef, and how Chef Weaver was able to get to her position today. This program has been sponsored by White Oak Pastures.

"At first I wanted to be a marketing director, but I kept coming back to food and beverages." [13:20]

"Charleston was a port city, all of these influences influence the cuisine, and create change." [39:10]

-- Michelle Weaver on Chef's Story


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Hosted By
Tasteofthepast
Sponsored by
Hearst_logo
William Sitwell, author of A History of Food in 100 Recipes, joins Linda Pelaccio for this week's episode of A Taste of the Past to talk about the evolution of the food industry over hundreds of years. Tune in to hear William talk about the initiation of fast food and supermarkets, and how the idea of self-service mechanized the business of eating. From Mesopotamia to Mario Batali, William highlights and reproduces important recipes in order to transport the reader to specific time periods. How do different foods denote status? Learn about William's literary lineage, and how that inspired his writing. How did William decide to outline his book, and why does food history research require primary sources? Find out all of this and more on this week's edition of A Taste of the Past! Thanks to our sponsor, Hearst Ranch, and thanks to Plexophonic for today's break music.

"Food is a wonderful subject for journalists because it touches on so many aspects of everyone's lives." [3:30]

-- William Sitwell on A Taste of the Past


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Hosted By
Tasteofthepast
Sponsored by
Untitled
Master the art of Southern cooking today on A Taste of the Past! This week, Linda Pelaccio is joined in the studio by Nathalie Dupree and Cynthia Graubart, co-authors of the book Mastering the Art of Southern Cooking. Both Nathalie and Cynthia have had storied careers in the food world. How has the landscape changed for women in the kitchen? Hear Nathalie and Cynthia talk about the defining ingredients and flavors of Southern food, and the importance of eating real food. How do the foods in different regions of the South fit together into a concise cuisine? Learn more about the cooking techniques, recipe testing, and creativity that went into Nathalie and Cynthia's book! This program has been brought to you by White Oak Pastures.

"That's what I call 'the new Southern cooking movement' - when you take the fresh ingredients around you and use them in a classic way, or you use new vegetables in classic ways." [9:40] -- Nathalie Dupree on A Taste of the Past

"If you eat real food in modest portions, you're going to be so satisfied. It's when we restrict ourselves, go on crazy diets- that's when we get unsatisfied; you can't really satisfy that hunger." [15:00] -- Cynthia Graubart on A Taste of the Past


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