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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
Hosted By
Sponsored by
Melted American Chesse on Why We Cook? Yes! Tune in this week for an indulgently melty episode of the Chefsmartypants Radio Show and hear Erica share her memories of grilled cheese sandwiches and her thoughts on the Croque-monsieur. Learn why Americans crave globs of cheese and how Ashkenazi Jews have an advantage when it comes to dairy! This episode was sponsored by Tabard Inn. For more information visit www.tabardinn.com

Jump to Segment:
Why We Cook, Erica Wides, Chefsmartypants, Tabard Inn, NPR piece on weather, Lee Jones, Chefs Garden in Ohio, cold temperatures are good for farmers, helps freeze off bad microbes in the soil, Erica will be doing a dinner there on Feb 12th, coal fire stove, Heritage Radio Network is housed behind Roberta's Pizzeria, center of pizza universe, Wood fire oven from Italy, Erica lived i Rome about a decade ago, She made minimalist pizza, most American's want globs and globs of cheap quality cheese, 33 pounds of cheese per person per year, The government wants to help farmers and the dairy world, Promoting people drinking and eating low fat milk, NYT story about USDA setting up marketting corportation, Dairy Management, Funded by tax-dollars, Sell more Cheese, Pizza Hut, Domino's, How to sell more cheese, Domino's Legends Line, Wisconsin Pizza, 6 cheeses, legend in Wisconsin is to eat as much cheese until you explode, Not good artesosnal cheese, Commodity agriculture, Michelle Obama and healthier choices, Supporitng commodity agricultural giants, Dairy Management president makes 633 thousand dollars a year,
Cheese, I'm talking about delicious melted cheese sandwiches, Industrial cheese is being promoted by government, I find myself cooking more often, I've been making a lot of soups and braised chickens, Sometimes I really want melty cheese on toast, I'm trying to lose a coupld pounds so I can't eat like this too often, I try to avoid the industrial and commodity in my everyday food, built in control, I am thrifty, I don't spend a lot of money on cheese unless it's good cheese, I only spend money on good cheese, focus on quality over quantity, Especially Dairy, Process of making cheese diminshes the lactoise, VArious groups have higher and lower intensities of lactoise, Ashkenazi Jews are most lactoise tolerant, Jacques Pepin, Fromage Fort, Fondue, Artisanal Fromagerie and Bistro, Melt scraps of cheese for fondue, fondue's are a little bit of work, lunch is grilled cheese, American cheese slices back in the 70s, Some things are classics, American Cheese Melts, It holds a place in the cheese pantheon, Sandwich Day, Croque Misure,

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