1:OO-1:3O /// What Doesn't Kill You
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
2:OO-2:3O /// Cutting the Curd
3:3O-4:15 /// We Dig Plants
5:OO-5:3O /// How to Behave
6:OO-6:45 /// No Chefs Allowed
7:OO-7:3O /// Fuhmentaboudit!
11:OO-11:3O /// Wild Game Domain
12:OO-12:45 /// Cooking Issues
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)
6:3O-7:OO /// Let's Get Real
7:3O-8:15 /// Metropolitan Ave
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO-1:25 /// Evolutionaries
3:OO-3:3O /// The Speakeasy
5:OO-5:3O /// the business of The Business
6:3O-7:3O /// Nothing Urgent
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
7:3O-9:OO /// GUNWASH
9:3O-10:3O /// Full Service Radio
It's More Than Food
U Look Hungry
Feeding the Future
Straight From the Source
Meet Your Maker
Flash Talks Cash
Burning Down the House
"As my mother always said, most people eat to live, I live to eat."
"I've always had the dream to mix Indian and Western foods since I began cooking...I wanted to adapt what we ate in India to what [ingredients] we have here [in the United States]."
"At Union Square Hospitality Group, we believe that your technical skills should form 49% of you are and 51% of who you are should be your niceness."
"As a chef you're always in control. You ask somebody to jump they say how high. When you're on TV that's not the case - you're at the mercy of producers."
--chef Floyd Cardoz on Chef's Story