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
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
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This week on The Morning After, hosts Sari Kamin and Jessie Kiefer kick off the show with some entertaining food news before welcoming renowned chef Gabrielle Hamilton. A self-trained cook turned James Beard Award–winning chef, Gabrielle opened Prune on New York’s Lower East Side in 1999 to great acclaim and lines down the block, both of which continue today. Sari and Jessie also speak with Gabrielle about her new Prune cookbook, which is an inspired replica of the restaurant’s kitchen binders. She goes on to explain that It is written for her cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. With this in mind, the recipes have been tried, tasted, and tested dozens if not hundreds of times. Sari talks to the chef about the particular chapter entitled “Garbage” which really means smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens, but are turned into appetizing bites and notions at Prune. Tune in to hear all about this remarkable chef and, of course, to find out how she fares with The Morning After Quiz! This program was brought to you by Edwards VA Ham.

"I take all books seriously and I revere books and just because it's a cookbook does not mean it's to be cast off." [12:45]

"This is merely a true rendition, this is what we do at Prune and this is what you can do too - if you want the Bloody Mary the way we make it, the vinaigrette the way we make it, if you want the sweetbreads the way we make them." [18:00]

--Gabrielle Hamilton on The Morning After


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Hosted By
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This week on Eat Your Words, host Talia Ralph gets into the meat and grits of Southern food with Francis Lam, Top Chef judge, food writer, and the editor of Cornbread Nation 7, an anthology of the best southern food writing in recent years. From its hazy geographic boundaries to the wealth and layering of cultures and tastes, the Southern United States is more than just a spot on the map. Lam -- himself a self-described honorary Southerner, hailing from New Jersey -- addresses some tough questions about the Dixie and its foodways. He also shares his own misguided preconceptions and stories about Southern hospitality. Is Virginia the south? Is Miami, Florida? Are you still Southern if you've lived in New York for the last 10 years? Yes, yes and yes, according to this expansive collection of writing. Curious? Craving some good quality barbecue talk? Tune in to this episode for more! This program was brought to you Edwards VA Ham.

"The idea of what it means to be Southern is in a lot of ways is the idea of what it means to be American - rightly or wrongly!" [05:00]

"I've intellectually come to realize you can't just broadly paint stereotypes of people and be comfortable with them. If you told me who I thought I would meet in Mississippi when I was 16, I'd be so embarrassed with what my 16 year self would say." [12:00]

"I think Southern food has become the national regional cuisine. We like the idea that it's a regional cuisine because it makes it seem more real. The fact that the South is perceived as being tradition minded feeds into that idea." [29:00]

--Francis Lam on Eat Your Words


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This week's guest on Radio Cherry Bombe is Mimi Sheraton, a pioneering food writer and a former restaurant critic for The Village Voice, Time, Condé Nast Traveler, and The New York Times. Her writing on food and travel has appeared in such magazines as The New Yorker, Vanity Fair, Smithsonian, Vogue, Town & Country, New York, and Food & Wine. She has written sixteen books, including The German Cookbook, first published in 1965 and never since then out of print, and a memoir, Eating My Words: An Appetite for Life. Her book The Whole World Loves Chicken Soup won both the IACP and James Beard awards, and she won a James Beard journalism award for her Vanity Fair article on the Four Seasons’ fortieth anniversary. Her latest book is 1,000 Foods to Eat Before You Die. She was born in Brooklyn and is a longtime resident of Greenwich Village. This program was brought to you by The International Culinary Center.

"Though I never thought of having a career in food, I drifted naturally once I started working on magazines." [04:00]

"[As a critic], you try to help people pick a restaurant and know what to expect when they get there." [08:00]

"One of the things that makes it difficult for women [in food], especially if they're married, is that a husband who isn't in the business is much more unhappy about being left alone every night for dinner than a wife. That level of tolerance is very different for women." [14:00]

"When you have a core audience that's really interested in the subject, you can be very specific and detailed but when your'e working for a publication that wants to expand that audience you have to get people that are less interested and entertain them - then you anger your core audience. [19:00]

"I write what I want to read. [20:00]

--Mimi Sheraton on Radio Cherry Bombe


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