Will Communication<itunes:block> | Programs

a 501c3 non-profit organization founded by

UPCOMING
NEWS/EVENTS

Have you heard our groundbreaking series "Evolutionaries"? Check it out and hear the life stories of the people who changed food forever.

Save the date! Our Hawaiian Underground BBQ will be on August 11th at Roberta's. More info to come!

The New Amsterdam Market is preparing their most important market ever, June 23 at Old Fulton Fish Market - New York's oldest public gathering site. More info here!

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SCHEDULE

SUNDAY
12:00-12:45 - The Main Course
1:00-1:30 - What Doesn't Kill You
2:00-2:30 - The Mike & Judy Show
3:00-4:00 - The Morning After

MONDAY
12:00-12:30 - Feeding the Future
1:00-1:30 - Eat Your Words
2:00-3:00 - Snacky Tunes
3:30-4:00 - Hot Grease
5:00-5:30 - How to Behave
6:00-6:45 - No Chef's Allowed
7:00-7:30 - Fuhmentaboudit!

TUESDAY
11:00-11:30 - Wild Game Domain
12:00-12:40 - Cooking Issues
3:00-3:30 - The Food Seen
4:00-4:30 - Greenhorn Radio
5:00-5:45 - Beer Sessions Radio (TM)
6:30-7:00 - Let's Get Real

WEDNESDAY
10:00-10:30 - In The Drink
11:00-11:30 - Taste Matters
12:00-12:45 - Chef's Story
1:00-1:25 - Evolutionaries
4:00-4:30 - The Speakeasy
5:00-5:30 - the business of The Business
6:00-6:30 - Nothing Urgent

THURSDAY
11:00-11:30 - After the Jump
12:00-12:30 - A Taste of the Past
1:00-1:30 - The Farm Report
6:00-6:30 - U Look Hungry
7:30-9:00 - Gunwash
9:30-10:30 - Full Service Radio

FRIDAY
4:00-4:30 - Cutting the Curd

SPECIAL PROGRAMS
HRN Prime

HRN Community Sessions

Wholesome Wave Presents: It's More Than Food

My Welcome Table by Jessica B. Harris

GrowNYC Market Update

Rooftop Farming Update with Ben Flanner

24/7 Stream

Specials and Highlights

Will Communication

Hosted by Will Goldfarb
Produced by Lorenzo Ragionieri & Jack Inslee
Engineered by Nat Weiner

BIO/SHOW DESCRIPTION

Will Communication is all about marrying the worlds of science, art, and food, and there is no better man to do it than chef/mad scientist Will Goldfarb. Every week on this culinary variety show he'll be speaking to people that blur the lines between art and cuisine, redefine what cooking means, and generally work to create delicious (and beautiful) things.

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