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 /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
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 /// 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
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 /// 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
THURSDAY
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
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
How Great Cities Are Fed
Joshua David Stein Variety Hour...Half Hour
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
After the Jump
Taste Matters
Native
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
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
Hosted By
The-farm-report
Sponsored by
Bpf001675_appad_heritageradionetwork_logoonly_300x250ppi_300dpi_032315
This week on a bonus episode of The Farm Report, host Erin Fairbanks is continuing her series exploring the meat industry in collaboration with with Slow Food USA as they prepare for Slow Meat 2015, a symposium and fair taking place June 4-6 in Denver, Colorado. Slow Meat brings together producers, butchers, thought leaders and eaters of every ethos to address the conundrum of industrial animal husbandry and to celebrate the alternatives. Guests Sophie Grand and Samantha Garwin of Fleisher's Pasture-Raised Meat share how they became involved in the meat industry and that they pride themselves in educating customers on the quality and standards of their products. Fleisher’s is an old-fashioned butcher shop that carries only pastured meats from animals raised on small, local, sustainable farms. Sophie and Samantha explain that their animals have never been given antibiotics or hormones and have a strictly vegetarian diet as well as the details behind particular labels such as the certified organic products. Tune in as the guests answer the hard hitting questions and chat about the upcoming Slow Meat 2015 symposium and fair. This program was brought to you by Bonnie Plants.

"We are an education driven company... so having access to great meat and being able to practice what we preach is really wonderful." [5:55]

--Sophie Garwin on The Farm Report

"The sourcing is absolutely crucial to what we do and its not just the sourcing it's bringing some transparency to our customers so they know exactly where it's (meat) coming from." [8:52]

--Sam Grant on The Farm Report


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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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