S H O W  S C H E D U L E
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
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
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
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
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
My Welcome Table
How Great Cities Are Fed
Joshua David Stein Variety Hour...Half Hour
the business of The Business
The Whole Shebang
Edible Alphabet
Heritage Breeds
After the Jump
Taste Matters
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
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
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Do you find yourself holding on to books, CDs, and DVDs that cause chaotic clutter? This week on A Few Things with Claire and Erica, the hosts kick off the show discussing efficient ways to sell or donate these items (and more!) plus thoughts on the clothing consignment process. After the break, Co-Founder of Food52 and author Amanda Hesser joins the conversation. Talking the evolution of the website and how it has turned into a community full of food newbies to great recipes to necessary techniques, Amanda shares that she finds personal inspiration for her own meals often from the vast Food52 content. Tune in for more! This program was brought to you by Fairway Market.

"We want to inspire the cook in everyone. We think of ourselves less as a website and more as a company trying to do it in lots of different ways." [16:44]

"Cooking is this life long, wonderful craft because you continue learning forever." [21:15]

--Amanda Hesser on A Few Things with Claire and Erica

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Sponsored by
This week on In the Drink, host Joe Campanale sits down with Jerusha Frost, New York Sommelier. Recommending wine to New York diners for almost 8 years now, her love for wine was discovered while living on a vineyard in Austria and was then fostered at Wallsé by Aldo Sohm. After working for him there and Le Bernardin, she had a brief stint at the then newly-opened RN74 in San Francisco, returning to NYC to open The Lion in the West Village. From there, she moved uptown, to work with Michael Madrigale at Bar Boulud and Boulud Sud. Currently, she is working with Chef Didier Elena and a roster of the world’s best chefs at Chefs Club by Food & Wine, where she has curated a list of fine and delicious wines from around the world. Jerusha holds an Advanced Sommelier Certificate from the Court of Master Sommeliers, a Diploma of Wine & Spirits from the WSET (Wine & Spirits Education Trust) and a B.A. from Macalester College. Tune in for a great show! This program was brought to you by Michter's.

"I've really learned how a wine that you wouldn't necessarily gravitate to can be something you would love based on what you're eating. It can make the food better!" [4:48]

"Work with someone who has tasted so much more than you and knows more than you and can teach you. There's so much to learn and I still have so much to learn." [13:39]

--Jerusha Frost on In the Drink

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

This week on Food Talk with Michael Colameco, host Mike Colameco first welcomes Steve Train, Maine Lobster Fisherman and Captain of the Wild Irish Rose and Ben Pollinger, Executive Chef at Oceana. Talking about Steve's family history as fisherman, he reveals that his family has been in the business for many years. He goes on to give Mike a glimpse of a day in the life of a lobster fisherman, including the baiting process, seasonality of lobster, and deciphering between legally fit lobsters to catch and those that are either not big enough or are proven breeders. Ben adds how Oceana uses lobster and his thoughts on the popularity of the dish and why he's exclusively used Maine lobster for years and what makes this lobster so special. In the second half of the show, Mike brings on Michelle DeFeo, CEO of Laurent-Perrier Champaign USA who kicks off the segment pointing out the differences between champaign and sparkling wine before delving into a detailed run down of the involved champaign-making process. Tune in for a great show!

"I think Maine lobster is the best on the market... I don't think Maine lobster has any competition." [17:25]

--Steve Train on Food Talk

"I've been using exclusively Maine lobster for over five and a half years now because it's got great flavor, is consistent in quality and its a fantastic product." [19:50]

--Ben Pollinger on Food Talk

"Consistency is extremely important in champaign." [47:30]

--Michelle DeFeo on Food Talk

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