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
Native_
Sponsored by
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This week on Native, host Briana Kurtz takes us all the way to Queens, NY and welcomes expert blogger of Jeffrey Tastes, and the unofficial Queens Ambassador, Jeff Orlick, to the show. Jeff loves the five boroughs, but is especially interested in Queens and explores its cultures, talks to the people, and eats the food, all with the goal to inspire others to eat fearlessly and explore endlessly as well. Talking to Briana about the great eats of the neighborhood as well as a real account of the Queens atmosphere, the discussion eventually turns to food permits for vendors in the area. At the tail end of the show, Jeff shares information about the Viva la Comida! Festival coming up that highlights the culture of New York City and Queens, combining food with music, art, dancing, entertainment, and much more. This program was brought to you by Cain Vineyard & Winery.

"We [Queens] has all these cultural enclaves, which makes it different from many other places in the world." [3:10]

"That's why I moved there, because it's always changing - it's very interesting." [7:35]

--Jeff Orlick on Native


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Hosted By
Tasteofthepast
Sponsored by
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This week on A Taste of the Past, Linda Pelaccio talks about the history of ramen in Japan and the United States with George Solt, author of The Untold History of Ramen. Tune into this episode to learn how international relations and trade agreements allowed ramen to evolve in Japan using non-traditional ingredients. How do ramen noodles different from other Japanese noodle soups like soba? How did ramen preparations change in order to satisfy the caloric needs of the Japanese population. Tune into this program to learn more about the first instances of instant ramen, ramen museum, and the dish's nutritional value! Are ramen shops in Japan as popular as their equivalents in the United States today? Tune in to find out! Thanks to our sponsor, S. Wallace Edwards & Sons. Music by Pamela Royal.

"Until the introduction of Western food culture en mass in the 19th Century, the Japanese didn't eat much meat; it was much more of fish and vegetable type of eating culture... It shows how politics, international relations, and trade affect food culture." [6:50]

"The pushcart is really the site that the ramen phenomenon came from." [9:20]

-- George Solt on A Taste of the Past


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Hosted By
The-farm-report
Sponsored by
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This week on The Farm Report, host Erin Fairbanks is talking cheese! On the line with Laurie Davis, Coordinator of Adirondack Harvest, a non-profit organization operating as a program of Cornell Cooperative Extension Association of Essex County, NY, it's the largest local food initiative and brand of the Adirondack region. Laurie explains that the mission of the harvest envisions a picturesque and productive working landscape connecting local farmers to their communities and regional markets. The organization seeks to increase opportunities for profitable production and sale of high quality food and agricultural products and to expand consumer choices for locally produced healthy food. Erin next speaks with a few of the vendors associated with the Adirondack Harvest Essex County Cheese Tour, including Asgaard Farm & Dairy. Asgaard Farm & Dairy has been producing award-winning farmstead goat cheeses since 2008. Co-owner Rhonda Butler joins the show via phone and shares with Erin that their core products include fresh chevre, soft ripened cheeses in the tradition of France's Loire Valley, aged raw-milk feta and aged raw-milk tomme. Rhonda also explains the ins and outs of the farm operations, especially dealing with the farm's goats. Passing the phone to Steven Googin of North Country Creamery at Clover Mead Farm, Steven chats with Erin about the second year operating the farmstead creamery. Notably, he mentions this past spring they opened the Clover Mead Cafe and Farmstore, which allows customers to purchase goods directly from the creamery as well as other local producers. Rounding out the conversation, Erin welcomes Margot Brooks of Sugar House Creamery, who relays that while this is the first year of operation, they are currently producing four different types of cheeses, two of which are made with pasteurized milk while the rest are made with raw milk. Tune in for an extra-cheesy episode and to hear all the details associated with the Adirondack Harvest. This program was brought to you by Cain Vineyard and Winery.

"One of the charms of the Adirondacks is that so much of the land is either used for recreation or for agriculture or lumber, and that was one of the original visions of Adirondack Harvest: to keep the land working." [2:39]

--Laurie Davis on The Farm Report

"We started raising pigs, mostly because whey is a bi-product of cheese making and one has to do something with that whey... we get feeder pigs every spring and raise them largely the whey we produce from the creamery." [14:17]

--Rhonda Butler on The Farm Report

"I used to have a little black market, raw milk ring back in the day but I wanted to come to the other side and do it the right way." [22:23]

--Steven Googin on The Farm Report


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