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
Tasteofthepast
Sponsored by
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Did you know that most Americans did not eat tuna until the 20th century? On this week's episode of A Taste of the Past, Linda Pelaccio sits down with Andrew F. Smith, a food historian and author of the recent book, American Tuna: The Rise and Fall of an Improbable Food. Learn about how Mediterranean immigrant populations popularized the fish in the United States, and how the Japanese made it a staple of culinary culture. Hear about how American preferences in terms of tuna preparation have changed over the decades, from canned to raw. With all of the media attention concerning methylmercury, is tuna still safe to eat? Tune in to learn more about the different varieties of tuna, population levels, and the role of sport fisherman in the tuna industry. This episode has been brought to you by Hearst Ranch.

"Once you remove the oil from it, it's actually a very mild-tasting fish. You can use it as a substitute in pretty much all of your chicken recipes."

"80% of the Bluefin tuna stock that was around in the 1970s is now gone. The thought used to be if we restricted catching, then we would give the population an opportunity to recover... There's no evidence that supports that."

-- Andrew F. Smith on A Taste of the Past


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Hosted By
Let_s-get-real
Sponsored by
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Anyone that says that they don't like to eat fish have probably only ever eaten tilapia, which is the worst fish ever according to Erica Wides on this week's episode of Let's Get Real. Despite tilapia being incredibly bland and tasteless, it is one of the most popular kinds of fish and is available on almost every menu at every restaurant. Scombroid fish, the fast moving, dark meat fish like Tuna and Swordfish which taste better are being over-fished and also have dangerous levels of mercury, so restaurants are trying to find different fish to serve. Erica discusses some alternatives to these classic fish choices, such as bluefish or mackerel which are not only safer to eat, but way more delicious than a disgraceful broiled tilapia.

"The cleanup efforts have definitely paid off because there are fish species that are returning that we haven't seen in years." [11:00]

"Tilapia is a fish for non-food people. People who don't understand food eat Tilapia." [25:00]

"It's not about me, it's about the fish. The poor, over-fished fish." [26:00]

--Erica Wides on Let's Get Real


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Hosted By
Food-talk-with-michael-colameco

Food Talk with Mike Colameco is brought to you by the following generous underwriters:



Kicking off the 2015 season, Mike Colameco is back with a brand new Food Talk with Michael Colameco welcoming guests Chef Kerry Heffernan and Producer Poull Brien. Kerry opens the segment chatting about his latest projects, including new television projects like National Geographic's "Hooked on Seafood" and The Monterey Bay Aquarium's "Seafood Watch." He is also in partnership with Wild Fish Direct, which focuses on the idea that there are over a thousand known species of fish and shellfish in American waters yet we eat only a select few. Wild Fish Direct knows that almost everything from the ocean has value and is committed to delivering fresh, artisanal seafood that's delicious and better for our oceans and plans on documenting their process with a television show that is being shopped around. After the break, Mike chats with Melanie Asher, CEO, Founder, Master Distiller and Blender at Macchu Pisco about the Peruvian beverage. Pisco is an un-aged 80 proof clear spirit derived from a single distillation of fresh fermented grape juice (wine). Mike gets an in-studio tasting while Melanie shares the rich history and production techniques of Macchu Pisco. Tune in for a great episode for the new year!

"Each of these things that comes out of the ocean is a precious resource." [24:00]

"As a chef it is so much more interesting and challenging when you have to cook with little things, like seaweed, and you have to use these things you are not familiar with." [28:40]

--Kerry Heffernan on Food Talk


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