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-2:45/// 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
How Great Cities Are Fed
PUNCH Radio
The Whole Shebang
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
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This episode of the Joshua David Stein Variety Hour....Half Hour starts with a poem by Linh Dinh, a Vietnamese-American poet, fiction writer, translator, and photographer. Joshua then delves into the unpacking of politics surrounding fried chicken, starting with his review of Birds & Bubbles (click here to read). He talks with culinary educator, Michael Twitty (Afroculinaria), about the racial connection sometimes made with fried chicken and how sometimes people misunderstand it. In the second half of the show, musical guest Corn Mo talks about his music and plays us three of his sweet tunes. This show was brought to you by The International Culinary Center.

"You can try to divorce things like that from their past context but these things die hard and as long as they're out there, this is an issue we have to deal with." [9:45]

"Some of these stereotypes about groups will come down to the next generation and they'll manifest but the issue is do they understand them?" [9:45]

--Michael Twitty on the Joshua David Stein Variety Hour...Half Hour

"Me and a friend of mine Magic Brian, we would do a New Year's eve show at Parkside Lounge every year, where I would make my famous ribs, made of pork. I also made kale ribs for the vegan friends." [23:30]

--Corn Mo on the Joshua David Stein Variety Hour...Half Hour


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Hosted By
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Sponsored by
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This week on the Joshua David Stein Variety Hour... Half Hour we're talkin' school lunch! Opening the show with food poems in an English accent by Mr. Daniel Thurlow, originally from Brighton. Discussing fond school lunch memories with Daniel and Matthew Tong, this sets the stage for Joshua to relive his recent review of a school lunch, having eaten it during the lunch hour at a local school. Joshua credits the recipe of the reviewed school lunch to none other than his next guest, Bill Telepan, of Telepan Local in NYC. Bill has worked in some of the world's top kitchens, and definitely has an appreciation for fresh ingredients, so it is no surprise that he implemented his culinary knowledge in his daughter's school lunch program. Upon meeting the founder of the Wellness in the Schools (WITS) program, he recognized that the organization's work was amazing and that their work was the perfect platform for his skill in the kitchen. Bill goes on to share more about the WITS program and the difference that he is helping to make. In the musical segment of the show, Joshua welcomes Mark Dzula to the show. Sharing his inspiration for writing music about food and school lunches, as it turns out, Mark is a teacher so is quite familiar with the cafeteria cuisine. Tune in for an episode that will leave you craving cafeteria delicacies! This program has been brought to you by Heritage Foods USA.

"It's a matter of not only teaching [school food workers] how to cook but also how to prepare and mise en place themselves - how to be ready to make a chili for 600 in a day." [16:00]

"Wellness in the Schools sort of brings ideas of how to get better ingredients into the schools." [20:22]

--Bill Telepan on the Joshua David Stein Variety Hour... Half Hour

"I was going through the Joy of Cooking looking for a good wheat bread recipe, and I found a photograph of her and her ex-boyfriend, and it prompted me to write a song!" [33:28]

--Mark Dzula on the Joshua David Stein Variety Hour... Half Hour


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Hosted By
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Sponsored by
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This week on the Joshua David Stein Variety Hour... Half Hour, host Joshua David Stein is acknowledging the historic date of December 7th and is discussing Pearl Harbor and World War II. Holding particular significance to Joshua, he explains that his stepfather was born in American but of Japanese decent, while his step-grandparents were immigrants and living in the US when the attack on Pearl Harbor occurred. Talking about the difference in perceptions of December 7, 1941 from what Americans learn of the event in history books versus what his extended family experienced having to enter into internment camps, JDS focuses the show on how food played a part in these camps. Welcoming guest Tomio Moriguchi, CEO of Uwajimaya, one of the largest Asian grocery retailers in the Pacific Northwest, to the show via phone, he gives a brief background on the successful business before sharing his family's experiences with "Executive Order 9066." After the break, JDS welcomes musical guest Feral Foster who plays a few songs or two. This program was brought to you by Brooklyn Slate.

"When we were put in camp, I guess the closest thing I can think of is that the camp internees were rationed Army-type food... fortunately we had creative chefs that were able to beg, borrow, or steal soy sauce." [12:15]

"Some of us boys... we heard that some camp mess hall had better food or treated you better, two or three of us just snuck away and went to the other mess hall!" [13:44]

--Tomio Moriguchi on the Joshua David Stein Variety Hour... Half Hour


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