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
Cutting-the-curd
Sponsored by
Wmmbshow
This week on Cutting the Curd, co-hosts Greg Blais and Anne Saxelby talk with Adam Moskowitz of Larkin Cold Storage and Debra Dickerson of Tomales Bay Foods. During the busy holiday season, cheese shops around the country stock their walk-ins and cheese cases to the brim. But how does all of this fragile cheese get from the farm to the cheese counter in perfect condition? Tune in to hear all of the details from veteran wholesalers/distributors in the American cheese biz as they talk about how the cheese gets to your local cheese shop. This program was brought to you by The Wisconsin Milk Marketing Board.

"I think helping people understand the scope of the laws and FDA regulations, and working toegher with the FDA to make a good relationship happen, as the American Cheese Society is trying to do, I think is absolutely critical." [36:00]

--Debra Dickerson on Cutting the Curd

"I'm not here to bash the FDA, what I'm here to do is tell people that those who are not being in a mode of compliance, they're actually putting us all in jeopardy." [36:55]

--Adam Moskowitz on Cutting the Curd


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Hosted By
After-the-jump
Sponsored by
Fairway
How do you grow a brand without losing the original spirit? Matt Lewis and Renato Poliafito of BAKED Bakery join Grace Bonney on After the Jump for an in-depth discussion on growth, transition and integrity. Find out what a day in the life looks like for somebody running a business as busy and multi-pronged as BAKED. Hear what kind of decision making goes into business growth and what drives Matt and Renato to keep moving forward with their business. This program was brought to you by Fairway Market.

"For doing wholesale business - if you don't have a kitchen that's operational 24 hours a day - you need to." [14:00]

--Matt Lewis on After the Jump

"I feel like BAKED now has multiple arms - we're like an octopus." [15:00]

--Renato Poliafito on After the Jump


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Hosted By
What-doesn_t-kill-you
Sponsored by
Emaillogo1
Meet Sarah Teale, documentary filmmaker and founding member of Adirondack Grazers Cooperative, a group of beef producers from small to mid-scale, family farms in New York and Vermont that naturally raise and finish beef. The Co Op's mission is to maximize member revenue by developing sales in wholesale and specialty markets not easily available to individual farmers. Tune in as Katy Keiffer chats with Sarah on a brand new episode of What Doesn't Kill You. They discuss the co-op model, it's successes and shortcomings, and the distribution challenges that small farmers face in 2014. Sarah is also creating a documentary film to tell the story of Adirondack Grazers and simultaneously highlight the loss of family farms in today's agricultural landscape. Learn how serious this issue is as Sarah describes just how much farmland is being lost today and what we need to do to reverse the trend. This program was brought to you by Heritage Foods USA.

"Just to call it grass fed isn't right. There ought to be distinctions made on labels and menus." [11:00]

"Our sweet spot is in wholesale. Doing frozen meant a lot of management of tiny pieces of meat." [17:00]

"I think there is an understanding now from the governor that there is potential for bringing money to upstate New York where they seriously need it. There's a willingness to try and help, I just don't think they know how yet." [28:00]

--Sarah Teale on What Doesn't Kill You


To comment on this episode click here. There are currently Comments

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