Skip to main content
Heritage Radio Network
Making Food Radio Since 2009

The Schedule

Sunday

12:00 am- 12:00 am The Big Food Question

11:00 am- 11:45 am Pizza Quest

01:00 pm- 01:30 pm Eat Your Words

03:00 pm- 03:30 pm Meant To Be Eaten

04:30 pm- 05:30 pm Snacky Tunes

06:00 pm- 06:45 pm Eating Matters

07:00 pm- 07:45 pm Buenlimón Radio

Monday

11:00 am- 11:15 am Let's Talk About Food

12:00 pm- 12:45 pm Feast Yr Ears

01:00 pm- 01:45 pm The Feedfeed

02:00 pm- 02:45 pm What Doesn't Kill You

03:00 pm- 03:45 pm Japan Eats!

04:00 pm- 04:45 pm In the Sauce

05:00 pm- 05:45 pm Cutting the Curd

Tuesday

11:00 am- 11:45 am The Line

12:00 pm- 12:50 pm Cooking Issues

02:00 pm- 02:45 pm Opening Soon

03:00 pm- 03:45 pm Soul by Chef Todd Richards

04:00 pm- 04:30 pm Life's a Banquet

04:30 pm- 05:00 pm Item 13: An African Food Podcast

05:00 pm- 05:45 pm Beer Sessions Radio (TM)

06:15 pm- 07:00 pm Tech Bites

Wednesday

10:00 am- 10:45 am Cooking in Mexican From A to Z

11:00 am- 11:45 am Jupiter's Almanac

12:00 pm- 12:45 pm Speaking Broadly

01:00 pm- 01:45 pm The Farm Report

02:00 pm- 02:45 pm The Speakeasy

04:00 pm- 04:45 pm All in the Industry ®️

05:00 pm- 05:45 pm The Grape Nation

06:00 pm- 06:45 pm Food Without Borders

07:00 pm- 07:45 pm Feast Meets West

Thursday

08:00 am- 08:30 am Agave Road Trip

09:00 am- 09:30 am The Shameless Chef

10:00 am- 10:45 am The Main Course O.G.

12:00 pm- 12:45 pm A Taste of the Past

01:00 pm- 01:30 pm Eat Your Heartland Out

02:00 pm- 02:45 pm Why Food?

04:00 pm- 04:45 pm Inside Julia's Kitchen

05:00 pm- 05:45 pm HRN Happy Hour

06:00 pm- 06:45 pm Processing

Friday

12:00 pm- 12:30 pm Fields

04:00 pm- 12:00 am Time For Lunch

05:00 pm- 05:15 pm Meat and Three

Special Program

Back Bar

12:00 am- 12:00 am My Welcome Table by Jessica B. Harris

12:00 am- 12:00 am Fuhmentaboudit!

12:00 am- 12:00 am Heritage Radio Network On Tour

12:00 am- 12:00 am Evolutionaries

12:00 am- 12:00 am Bushwick Podcast

12:00 am- 12:00 am Inside School Food

12:00 am- 12:00 am Natural Disasters

12:00 am- 12:00 am The Main Course Archive Pt. 2

12:00 am- 12:00 am Queer The Table

12:00 am- 12:00 am Fresh Pickings

12:00 am- 12:00 am Hard Core

12:00 am- 12:00 am Saxelby Radio Scholars

12:00 am- 12:00 am A Hungry Society

12:00 am- 12:00 am ORIGINS: A Speaker Series

12:00 am- 12:00 am Andrew Talks to Chefs

12:00 am- 12:00 am Special Features

12:00 am- 12:00 am Behind the Label with American Humane

12:00 am- 12:00 am Modernist BreadCrumbs

12:00 am- 12:00 am The Food Seen

12:00 am- 12:00 am The Main Course Archive

12:00 am- 12:00 am Recruit. Retain. Relax.

12:00 am- 12:00 am On the Road with Beer Sessions Radio

Listen Live

Show Some and support HRN

Catch It, Cook It & Eat It!
Sundays at 12:00 am

The Master Smoker

Aired: Sunday, October 25th 2009

SHARE

HOSTED BY

Tags

kosher facility Nobu fish smoking chefs set trends novi salmon barins ciscoes Harry Brownstein New York is nationally influential Catch It Cook It Eat It wet curing dry curing the government granted an eskimo tribe exclusive rights Acme is a fourth generation business miso glazed appetizer there is an art and science to curing Richard Schiff black pepper Acme Richard started out doing retail for the company Chubs Chilean sea bass farmed fish or wild fish? sablefish black cod there are less than a handful of fish smokers in Brooklyn oil content smoked fish the salmon farming industry didn't pic up moment until 1990 pastrami cured salmon Acme has the largest smoked fish factory in the US eastern the majority of stuff being smoked is farm raised Ben Sargent smoked at a higher temperature Russ & Daughters lox is not smoked salmon farm raised salmon are fed a strict diet to fatten them up fishing regulations Detroit style lox is salt cured salmon that has sat for three months wild salmon fight for their food Alaska they used to be plentiful hot smoke and cold smoke proccess what's the difference between smoking blue fish and salmon Greenpoint Brooklyn Fishing Derby they are now endangered cold smoked salmon blue fish are smoked in filet form overfishing is a commercial problem but a responsibility of the chefs nova king salmon
Sponsored By
Latest Episodes+

This week on Catch It, Cook It, & Eat It! Ben speaks with contestants of the upcoming 2010 Fishing Derby who fared well in last years competition.

This week on Catch It, Cook It, & Eat It! Ben speaks to Ryan Roberts, a sailor and an angler, about catching fish from a moving sailboat with no crew and an empty stomach.

Main navigation

Our Shows
Topics
About Us

Footer

  • Contact
  • Terms of use
  • Privacy Policy
  • Our Partners
  • Founded by heritage foods usa
GET THE NEWSLETTER!