2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Eating Disorder
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Cutting the Curd
3:OO-3:45 /// We Dig Plants
4:OO-4:45 /// No Chefs Allowed
6:OO-6:3O /// Animal Instinct
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
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO-1:25 /// Evolutionaries
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
6:3O-7:3O /// Nothing Urgent
11:OO - 11:3O /// After the Jump
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
My Welcome Table
Summer of Food
HRN on Sandy
Everything's On the Table
U Look Hungry
Burning Down the House
"I realized I could really make an impact if I took my conservation biology background and took it into farming." -- Margot Brooks on The Farm Report
"To me, veal means that the cows are generally fed milk. Commercial veal are held in confined space and fed mostly milk, but also a lot of milk replacements." -- Dan Brooks on The Farm Report
Tags:Dan Brooks, Margot Brooks, Consider Bardwell Farm, Wayward Goose Farm, dairy farming, feed, cows, corn, beef cows, Cabot, quality milk awards, cheeses, cheese cave, Agri-Mark, milk prices, bacteria, somatic cell count, St. Lawrence University, conservation biology, diversity, farming, monoculture, cheese making, creamery, goats, farmhouse, soil quality, crop soil, pasture land, USDA soil service,
Tags:American Cheese Society, rupert cheese, brine, raw milk, Animal Welfare Approved, milking cows, Jersey cows, Lineback cattle, Brown Swiss, flavor profiles, grass, goats, goat poop, angus, veal, calves, beef breeds, confinement, West Pawlet, VT, socializing, farmer's markets, vegetable vendors, free range eggs, homemade pies,
Tags:Linda Pelaccio, A Taste of the Past, Heritage Radio Network, Gergely Baics, Feeding Gotham, History of NYC Markets, market regulations, food markets, seasonality, butchers, red meat, veal, end of the day deals, meat markets, refrigeration,
"In terms of how the culinary landscape has changed over the last 15 to 20 years, I think that media really has been responsible for it. . the more we talk about things, the more we educate ourselves, and in turn the more we push our purveyors and chefs to raise their standards and to become more competitive, and we push them to raise the bar to cook better food and get better product."
"If you really think about social media, the impact that it has on food, I think it is really extraordinary, because it used to be a very elite group of people who "review restaurants", they did it anonymously . . but now I think social media, and what it has done, which has been vital to evolution of food, is that it has democratized everything."
"Everything that helps people to learn about food is a good thing. It allows us to have the conversation."
"Top Chef was the first show about a true glimpse of a professional kitchen. . and that was a really interesting window into a world people don't get to see.You don't need to be a 'foodie' to enjoy the show. . .and it's great because it bring more people into that conversation."
"What I've discovered over the last 15 or 20 years eating and really paying attention to what I'm eating is that, actually, that the cooking of food isn't that subjective, it's actually scientific, it's chemistry!. . . It's a bold thing to say but I think that 80% of how food tastes is the science of 'is it cooked correctly' and then there's about 20% that comes in to play of 'well do i personally like this food?' "
"Things that I learned that are important: 1. Training. If you want to be an authority and standup for your opinion you need to be an expert. If you want to write about food you need learn about food. You can't do it from your parents' basement, you need to pay your dues. "
--Gail Simmons on Taste Matters