1:OO-1:3O /// What Doesn't Kill You
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
2:OO-2:3O /// Cutting the Curd
3:OO-3:45 /// We Dig Plants
5:OO-5:3O /// How to Behave
6:OO-6:45 /// No Chefs Allowed
7:OO-7:3O /// Fuhmentaboudit!
11:OO-11:3O /// Wild Game Domain
12:OO-12:45 /// Cooking Issues
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)
6:3O-7:OO /// Let's Get Real
7:3O-8:15 /// Metropolitan Ave
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO-1:25 /// Evolutionaries
3:OO-3:3O /// The Speakeasy
5:OO-5:3O /// the business of The Business
6:3O-7:3O /// Nothing Urgent
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
7:3O-9:OO /// GUNWASH
9:3O-10:3O /// Full Service Radio
It's More Than Food
U Look Hungry
Feeding the Future
Straight From the Source
Meet Your Maker
Flash Talks Cash
Burning Down the House
"There's a quiet revolutionary quality to making a print magazine today."
"Our little secret at Saveur is that we're not really a food magazine, we're an anthropology magazine. We're about what people do around the world through this very specific lens of food."
"What is happening now...is an unquiet, conscious reaction to the fact that America knows it needs to stop eating crap."
"I live to cook.. it's my favorite thing in the world to do."
--James Oseland, editor in chief of Saveur Magazine on Taste Matters
Tags:Saveur Magazine, James Oseland, print magazines, food media, anthropology, food writing, food trends, Jimmy Fallon, have foodies jumped the shark?, food revolution, sustainability, food advertising, food fetishists,
Tags:Heritage Radio Network, Beer Sessions, Jimmy Carbone, Jimmy's No 43, Ray Deter, d.b.a., Beer Travels, Kim Reimann, Grapehops Tours, GreatBrewers.com, Good Beer Seal, beer travels, Montreal, San Diego, Jimmy has never been on a beer tour, www.grapehops.com, people don't associate Italy with great beer, beer for wine lovers, the wine vs beer concept annoys Ray, Piedmonte, New Orleans might be one of the best culinary cities in America, d.b.a. became successful there, Slow Food, craft beer in Italy is very expensive, importing costs, Euro conversion, taxation, Beer Table third anniversary, BR Royla, Shelton Brothers, chestnuts, what's the brewery in Italy that is making beer in a prison, Pausa Cafè, interest from consumer gets beer to the beer show, Hagan Blount, I Taste Your Beer,
Tags:Will Cass, Tuatara, Wellington, New Zealand, Scandinavian beers, there is a huge home brewing culture in New Zealand, 2009 Brewery Champion of New Zealand, locally brewed version of popular beer, Tuatara is now just coming to the states, Hagan Blount, also writes for the Huffington Post, beer is a foundation of life, community of craft brewers, fast growing and fun, Shelton Brothers, got their attention after being crowned champion in New Zealand, London opened Wills eyes to cask ales, beers true to style, there are 60 great breweries in New Zealand, email question is about the serving of craft beer, should it be served like wine or served like beer, serving to style is important, Hearth, Paul Grieco, beer brewed with grapes, pretentiousness surrounding beer, beer served in wine glasses, focuses the nose, a great pilsner should always be served with a good head,
Tags:GreatBrewers.com, email question, does beer have a Bordeaux like culture, aging and growth in value, certain beers can age, most beer is better fresh, why aren't there date stamps on beers, California IPA's, Sculpin India Pale Ale, first production breweries, scotch ales, water chemistry, porters, stouts, people have a lot to do with good brewing, Belgian as a beer capital, French artistic influence and the German scientific influence, brewing culture in the North of France, Hagan's top 5, top 5 brands that Shelton Brothers imports, Haandbryggeriet, Feb 8th party at d.b.a.,
Photo: Michael Twitty of www.TheCookingGene.com
"At the end of the day, we all want the DIY movement to go mainstream. We want to make it accessible. I'm totally cool with [all this media coverage]."
"I think the problem with hipsters and farming is that sometimes they start growing food and doing these projects with an attitude as if they are the first to do it. They should pay homage to people in these communities that have been doing it long before they did."
--Nicole Taylor on Hot Grease