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03/01/08--06:30: BBQ411 - Ribs - Mar 01,2008 (chan 3094396)

In this show we are going to talk about the different types of ribs. How to prepare and cook them on the grill or in the smoker. I suggest a basic rub and how to make it yours.


04/03/08--18:00: Loving Life: It's All About Que - A Special Interview with Ray Lampe, Dr. BBQ - Apr 04,2008 (chan 3094396)

Join me for an interview with Ray Lampe, Dr. BBQ. Ray Lampe has been cooking in BBQ contests for 25 years and has won hundreds of awards. He’s still a very active contest cook and in 2005 he won the Grill Kings New York State BBQ Championship. Ray’s travels took him to 32 states and Canada last year. Dr. BBQ’s website can be found at www.drbbq.com


04/09/08--11:30: Loving Life: It's All About Que - Dr. BBQ, Ray Lampe - Apr 09,2008 (chan 3094396)

(This is a Re-Broadcast) Join me for an interview with Ray Lampe, Dr. BBQ. Ray Lampe has been cooking in BBQ contests for 25 years and has won hundreds of awards. He’s still a very active contest cook and in 2005 he won the Grill Kings New York State BBQ Championship. Ray’s travels took him to 32 states and Canada last year. Dr. BBQ’s website can be found at www.drbbq.com


05/23/08--16:30: Loving Life: It's All About Que, Interview with Dr. BBQ Ray Lampe - May 23,2008 (chan 3094396)

(This is a Re-Broadcast) Join me for an interview with Ray Lampe, Dr. BBQ. Ray Lampe has been cooking in BBQ contests for 25 years and has won hundreds of awards. He’s still a very active contest cook and in 2005 he won the Grill Kings New York State BBQ Championship. Ray’s travels took him to 32 states and Canada last year. Dr. BBQ’s website can be found at www.drbbq.com


08/02/08--06:30: Open subjects and whatever - Aug 02,2008 (chan 3094396)

A recipe given out in this segment.. Coca Cola BBQ Sauce Ingredients: 1 cup Coca Cola (regular not diet) 1 stick butter (divided) 1 small to medium onion (small dice) 1/3 cup packed brown sugar* 1/4 cup reduced sodium soy sauce** 1/2 teaspoon ground mustard 1/4 cup cold water 2 tablespoons cornstarch * Dark brown sugar may be used for a deeper molasses taste. ** You could use regular Soy Sauce but if you use a rub, containing salt, you grilled or smoked food may taste salty. Preparation: In a saucepan, place 1/4 stick of butter and the diced onion. Cook onions for about 3 minutes until they start to "wilt". Add ground mustard and cook for about another minute. Add coke, rest of butter, brown sugar, and soy sauce. Bring to a boils over medium heat, reduce heat and simmer 30 minutes. At the end of the simmering time, mix the cornstarch with the cold water. When well mixed, add to the simmering sauce. Simmer another few minutes until sauce thickens. Serve over grilled (or smoked) chicken or pork. Note: You could also add 1 or 2 tablespoons of your rub to the mixture. Also, if you plan on doing chicken in the oven, add about 1 teaspoon of liquid smoke to add a smoky taste. Don't over do it. A little goes a long way. Websites mentioned in this episode: www.MeatingPlace.com www.SoldiersAngels.org Links to The Recipe Box, Top Cast Radio and U.S. Veterans Music are at the right in the links section.


11/24/08--18:00: Vegetarian Entrees & Thanksgiving Sides with Chef JoAnna - Nov 25,2008 (chan 3094396)

Have a vegan, vegetarian, diet restricted guest coming for Thanksgiving? Want to spice up your Holiday meal with more exciting veggies? More than conduits for gravy, Thanksgiving side dishes are your opportunity to express your inner chef this Holiday season. Join Chef JoAnna live and find out how you can put some wow into Thanksgiving dinner. Recipe video review including Chef JoAnna's Green Apple Ruebens and Stuffed Acorn Squash. How to prepare mashed potatoes, stuffing, and vegetable side dishes ahead of time. Reheat tips. Managing your kitchen and oven space to get a hot Thanksgiving dinner on the table on-time.


07/04/09--11:00: Tam's Healthy Vegan Kitchen : Healthy Vegan BBQ - Jul 04,2009 (chan 3094396)

Cooked and Living Healthy Food for the Mind Body & Soul with Tamara Westwood & friends.Vegan BBQ and cook out sides.


07/20/09--05:30: Food Awakenings - Power of Bimini, Dolphins and Live Vegan Food - Jul 20,2009 (chan 3094396)

Dr. Ariel talks with Yemaya Cook. Yemaya coordinates unique retreats in the powerful, vortex filled land of Bimini in the Bahamas. The retreats combine and opportunity to swim with the dolphins along with a week of 100% delicious live, Vegan food. Listen as well talk about the profound change and deep relaxation brought about by a week in this magical land.


01/13/10--21:00: In the Kitchen with The Cook & Butler-Let Us Introduce Ourselves - Jan 14,2010 (chan 3094396)

This is our first radio show. Hosted by Shivie and Cemaaj of The Cook & Butler, we will introduce ourselves and talk about how our name came about and some of the services we will be offering. We are at the start of this journey and it promises to be an eventful chapter, join us to find out what challenges we are overcoming and what triumphs we are celebrating. Shivie has just celebrated her 8th year anniversary of leaving the practice of corporate law for the pursuit of happiness. After several years of wondering just how she would live a life of passion and still be able to pay he bills led her to the kitchen... Shivie has been self taught through all her dietary transitions from a fast food meat junkie to vegetarian to vegan and then to raw...now settling on a whole food vegan diet that is 40-90% raw on a given day, Shivie would like to share with you al the things she has learned. With Cemaaj at her side, a partner in life and business, the world seems to be a place to conquer and achieve dreams....the pursuit of happiness is not a blocked off street, ou just beed to start looking for it...why not join us and see where it takes us? Tune in and make it a RAWsome day


02/09/10--13:01: Vegan Fashion: Stylish Vegan Coats - Feb 09,2010 (chan 3094396)

If you have ever tried to find a stylish, cruelty-free winter coat, you know it has been the one hold-out to a truly "easy vegan" lifestyle. Well, not any more. Join us as we talk with award-winner, Leanne Mai-ly Hilgart, founder of Vaute Couture, the first and only vegan winter coat line to exist. We'll discuss what prompted her to develop the line, what's wrong with wool, and how being vegan does not mean you have to sacrifice style and much, much more.


03/08/10--18:00: Best Damn Movie show - Mar 09,2010 (chan 3094396)

The oscars are over, the awards are handed out. People are recovering from the amazing partys. Now its time to tell our\your sides of the night. Call in at 347-996-5488, tell us what you think about the night.we all have our view on the winner and the night in all. your Host's Vinnie, Sammy the cook as well as Catie the secretary.


05/05/10--10:00: Delicious Vegan Food with Chef Mayra, be Green, Lean, and Sexy! - May 05,2010 (chan 3094396)

Today the Jazzy Vegetarian chats with Chef Mayra about living the vegetarian lifestyle. Well share some fabulous and tasty vegan recipes that you can easily prepare at home! As the number one vegan chef in Las Vegas, Chef Mayra has been in the healthy eating and cooking industry for over eleven years. She is vegan not by profession, but by lifestyle. She is dedicated to bringing the flavor back into your mouth with wholesome, animal free and organic foods. Chef Mayra has certifications in sports nutrition, macrobiotic cooking, vegan, holistic, and Feng Shui cuisine. Mayra started her career as a cook by learning and experimenting with many recipes from various cuisines such as French, Caribbean, Southern, Cajun, and West African, among others. Now Chef Mayra’s forte is Caribbean and Southwest cuisine. Having the opportunity to work under two great Caribbean Chefs, she learned the secrets of cooking with the Caribbean Spices and the fantastic flavors of the South. It was from this that she created her “Taste of Heaven,” which combines the elements from various cuisines, stressing on Caribbean and Southern. Her motto? “Eat Vegan, Be Sexy”


06/09/10--10:00: Tal Ronnen, The Conscious Cook; Delicious Meatless Recipes - Jun 09,2010 (chan 3094396)

Join the Jazzy Vegetarian, as she chats with Tal Ronnen, about delicious meatless recipes from his New York Times Best-Selling book, THE CONSCIOUS COOK; Delicious Meatless Recipes that will Change the Way you Eat (HarperCollins Publishers). . Tal Ronnen is the founder of Veg Advantage, a nonprofit organization dedicated to helping food-service operators integrate vegetarian options into their menus. Best known as the chef who created recipes for Oprah’s 21-day vegan cleanse in the spring of 2008, he also assisted Chrissie Hynde of The Pretenders in opening her restaurant, VegiTerranean in Akron, Ohio, in 2007. A graduate of the Natural Gourmet Institute, he has worked at the top vegan restaurants in the United States, including Sublime in Fort Lauderdale, Madeleine Bistro in Los Angeles, and Candle 79 in New York City, and conducted master vegetarian workshops for students and staff at Le Cordon Bleu College campuses nationwide.


08/15/10--10:00: Wombyn Studies: JoVonna Johnson, Planting Sacred Spaces and the Future of Our Food - Aug 15,2010 (chan 3094396)

Join SistahGoddess Camara and her special guest, JoVonna Johnson as they discuss her work as the co-founder of Maitu Foods, her new circle on Wombyn Studies called Planting Sacred Spaces, and the future of our food. JoVonna shares: In early 2000, influenced by the progressing movement towards vegan/vegetarian eating, I begin to find my own footing in this journey. As a result of becoming a vegetarian my approach to cooking evolved. As much as it was about the taste, and flavor and creative aspects of food, now I was pushing towards making sure that each meal was nutritionally substantial and sufficient. I have been influenced by my encounters with different styles, peoples and cultures to continue to bring what I have to offer as a cook to a higher level. One influential event was a trip to Kenya. In that trip, the seed of international cuisine and the idea for my food service endeavor Maitu Foods was planted. Beginning in the Fall of 2008, Maitu Foods set out to provide wholesome and nutritious vegan meals to families and private schools in the Atlanta area, particularly the West End and Cascade areas. Armed with the premise of healthy foods for growing bodies and minds, and a wide array of vegan/ vegetarian meals from different cultures, we set out to make our contribution to the growing health movements taking off in urban areas across the U.S. We will take your questions and comments on the phone and via our chat room!


10/30/10--15:00: Is The Vegan Raw Food Diet A Live-it Life Style - Oct 30,2010 (chan 3094396)

Your are invited to join us as we interview Mawule Jobe-Simon. With his vegan restuarant located in the ethnicly diverse community of Crown Heigths, in Brooklyn, New York. Raw Star restaurant is one of many vegan restaurants that are opening in various communities of New York City. Now that former President Bill Clinton has embraced the raw food vegan diet to assist in his maintaining a healthy heart, who knows what impact his influence may have on the eating habits of Americans and the food industry. Raw food is uncooked, unprocessed, and mostly organic food. Vegan is a philosophy and lifestyle that excludes the use of animals and all animal byproducts for food,clothing or any other purposes. Mawule was not alone when he became vegan at age fourteen in a Rastafarian neighborhood in Trinadad where he grew up. Mawule will share with us his journey from being mentored by Aris La Triam, the Panama-born pioneer gourmet raw food chief and his career as a Brooklyn based caterer/restauranteur. Mawule's grandmother lived in Africa for a while doing missionary work and came back to Trinadad when he was born. Following the African tradition, his childhood was spent with his grandma, helping her pick produce from thier backyard and learning how to cook. "I am going back to the way our ancestors used to eat, before slavery forced us to plant cash generating crops...which are not our traditional foods' Mawule believes that both the positive and negative results of our diet play out over time, and works to spread that awareness." Its a gift to share it. These days diabetes is rampant even amoung children, so I go to schools and demo recipes that they will like, such as the naturally fruit sweet paradise pie. Since all the ingredients are inherently kosher and can be purchased and prepared directly by the group, anyone can be included. I understand what a raw food diet can do to overcome illness." Mawule Jobe-Simon


11/05/10--09:00: The New Way To Do Gourmet: Organic, Raw and Vegan! - Nov 05,2010 (chan 3094396)

For some people, the thought of raw food means basically eating a salad or a piece of fruit. The vegan diet is also perceived as eating something that taste like cardboard with the sole ingredient being tofu. Both have come such a long way! The organic raw vegan method of cooking has become one of the fastest growing trends in gourmet cuisine. The dishes are not only tasty but are purely raw and provide the maximum nutrients and vitamins that can be obtained from eating the food you eat. Celebrity Vegan Raw Organic Chef Bryan Au was vegetarian at age 12, went Organic and Vegan at age 27 turned Raw Organic Vegan at age 29 and now is 38 years old with several best-selling “RAW IN TEN MINUTES” recipe books. Chef Bryan Au has seen countless miracles, healings, transformations, and more from eating and meeting people who enjoy Raw Organic Vegan Cuisine. Part of the reason why it works in preventing and reversing many modern day diseases and conditions while providing radiant health, vitality, energy, anti-aging naturally and more is because it is Organic, all natural, fresh, wholesome and the recipes are literally designed to be from garden to table within just a few minutes all the delicious recipes are only 5 to 10 minutes to make and is ready to serve, eat and enjoy! Even for the total beginner to the professional chef, or if you can't cook or do not have time to cook then try Chef Bryan's recipes there is no cooking! It is all raw organic and amazingly delicious, fast, easy and fun. Even children and kids can make it safely with supervision. In this segment of The Organic View, Chef Bryan Au will be my guest to talk about his work as an educator and advocate of health, nutrition, organic eating and to teach his healthy recipes for their benefit. If you want to learn more about this popular healthy trend, stay tuned!


11/29/10--17:00: The Best of Vegan Cooking and Animal Activism - Nov 30,2010 (chan 3094396)

Join us and our fabulous guest, Priscilla Feral, President of Friends of Animals and author of two cookbooks including "The Best of Vegan Cooking" as we talk about all things vegan. The timing on this show is perfect! If you are looking for delightful ways to wow your guests at the holidays, this is it. Priscilla's recipes are delicious and beautiful. Please bring your questions, your taste buds, and your interest in learning more about being vegan. As an avid gardener and vegan cook, Priscilla Feral nurtures a profound respect for nature and its abundance. Priscilla once designed chocolate recipes for Godiva, and has since produced vegan recipes that have appeared in The New York Times, and many other publications. Best of all, she is the President of Friends of Animals, a non-profit, international animal advocacy organization that works to cultivate a respectful view of nonhuman animals, free-living and domestic with a goal to free animals from cruelty and institutionalized exploitation around the world.


12/29/10--16:00: New York Model Krystle Nicole Russin Wrote a Cook Book - Dec 30,2010 (chan 3094396)

Krystle Nicole Russin The Non-Diet Real Cookbook: Easy Recipes to Stay Skinny Eating Anything You Want and Learn How to Cook. New York City Model with this cook book available on Amazon This interview is now on Youtube alson!!!


01/26/11--13:00: Kathy Patalsky: Teaching Kids To Eat Healthy With The Lunchbox Bunch - Jan 26,2011 (chan 3094396)

Kids are constantly being bombarded with commercials for fast food not to mention all sorts of junk food. Even at school, children have limited options because most schools offer a culinary horror featuring an assortment of processed foods, genetically modified foods, loaded with preservatives to create each so-called “balanced” meal. Clearly, they still have a long way to go as concerned parents and educators teach our youth about making good food choices. Kathy Patalsky, is the creator of the healthy kids brand The Lunchbox Bunch(www.healthy-happy-life.com). Kathy's LBB mission is to inspire kids of all ages to be curious about food. She encourages and teaches children to taste, love and learn about a wide variety of fruits, vegetables, grains and legumes. Kathy’s goal is to inspire kids of all ages to, always ask questions about the food you fuel yourself with! Kathy’s mantra is simply that “Diets make you live to eat, I prefer to eat to live.” Kathy has had quite a few culinary adventures such as her participation in the DOLE California CookOff, interviewing her childhood wellness idol Marilu Henner, dining out with a few fabulous people, competing in the Tofu Takedown NYC, being a judge at the very first Veggie Conquest Cook-Off event in NYC, having her blog and LA eats photo featured in the LA Times Daily Dish food blog, being interviewed by Vegan Mainstream, photographing PCRM's iPhone App vegan recipes, competing in Round 2 of Aetna and Food Network's Healthy Food Fight, launching and curating a new website called Finding Vegan, launching two successful vegan recipe iPhone Apps (Smoothies and Dip Diva) and more! Kathy's vegan recipes have also been published in the cookbooks: Foodista's Best of Food Blogs as well as ThinkFood. In this segment of The Organic View Radio Show, host, June Stoyer will speak to Kathy Patalsky, to explore her methods of getting kids to eat healthier and how you can better understand plant based diets, stay tuned!


02/11/11--16:00: C Dub Rub - Feb 12,2011 (chan 3094396)

A great BBQ man from North Carolina who is in Washington State and the Laws are ruff on a regular man trying to get a BBQ Place Together, Buy a case of his rub and help a brother in BBQ so he can go Cook For the Governor and get the state on the right track!!!!


02/22/11--16:00: Bill Arnold and Fruita Chunk Wood talk BBQ - Feb 23,2011 (chan 3094396)

Bill Arnold Blues Hog BBQ the most famous BBQ Sauce in the world talks BBQ, Fruita Chunks out of Colorado talks Fruit Wood for BBQ


03/17/11--17:00: HEALTHY SHOTS WITH COACH CHER|Claire Gosse - Mar 18,2011 (chan 3094396)

March 17, Claire Gosse, "Are you sure that's vegan"? author.When I became vegan 12 years ago there weren’t many options available to vegans so I had to learn how to be creative in the kitchen. Through lots of trial and error I have figured out how to take many non vegan recipes and “veganize” them. Sometimes things worked and sometimes they didn’t, but each time I learned something new and applied it to the next recipe. As more and more vegan products came out on the market, I was able to recreate more and more of my favorite non vegan dishes. I have always loved baking and decided to try my hand at veganizing some of my favorite desserts. Vegan desserts and baked goods tend to get a bad rep because people assume they will be dry and taste bad. Well, I hate to say it, but the stereotype is often true. I can’t tell you how many times I’ve had a dry vegan brownie or cupcake. The problem with many vegan desserts is that the people making them try to make them more than just vegan. They make gluten free, wheat free, sugar free and ultimately taste free desserts. I just want tasty vegan desserts that impress my friends and family, vegan or otherwise. I decided to write this book because I wanted to show people that vegan desserts don’t have to taste bad. They can be every bit as flavorful as their non vegan counter parts. Not only did I want to make recipes that tasted good, but I also wanted them to be simple and use ingredients that were easy to find. Most of the ingredients used in this book can be found at your local grocery store, however, there are a few specialty items that can be found online or in specialized stores. Claire Gosse is a vegan video blogger by day, you can find her at www.vegancooking.com and a cook book author by night. She lives in Orangeville, Ontario, Canada with her husband Brad, 4 dogs and 2 cats. She has been vegan for over 10 years and enjoys the challenge of making traditional recipes vegan.


03/23/11--10:00: Learn to Cook Meat-Free with author Robin Gager - Mar 23,2011 (chan 3094396)

Today host, Laura Theodore, the Jazzy Vegetarian, welcomes Robin Gager, author of "Dont Eat Me" to discuss delicious meat-free recipes! Ill also welcome Gene Baur, President and Co-founder of Farm Sanctuary to discuss the ways that Gene helps farm animals nationwide, raising awareness about industrialized farming. Robin Gager: Robins first passion has always been animals. As a licensed wildlife rehabilitator, Robin has bottle-fed and raised countless racoons, squirrels and birds. Robins first cookbook, “Don’t Eat Me!” is for animal lovers. The book is dedicated to the amazing world of imitation meat dishes, or veggie-meat. “Dont Eat Me!” can help you easily transition into a vegan diet, without missing out on anything! Gene Baur adopted a vegan lifestyle in 1985. Farm Sanctuary is Americas leading farm animal protection organization, which runs the largest rescue and refuge network for farm animals in North America.


03/23/11--16:00: National BBQ Association Lets cook some Pork Chops - Mar 23,2011 (chan 3094396)

Lets cook some Pork Chops


04/14/11--13:00: Cindy Hayter Competition Cook and Ken Fisher - Apr 14,2011 (chan 3094396)

Cindy Hayter a competition cook, board member Pacific North West BBQ Association.


07/19/11--21:30: Country Style BBQ Ribs (June 26, 2011 - Part 3) - Jul 20,2011 (chan 3094396)

Dianne Linderman talks about sugar substitutes such as Stevia and Xylitol and whether they actually make us fatter than the sugar they are supposed to substitute. Dianne also shares her delicious recipe for making Country-Style BBQ Pork Ribs and other yummy recipes and cooking tips. Find more incredible recipes in Diannes cook book Everything That Matters in the Kichen here: http://www.amazon.com/Everything-That-Matters-Kitchen-Cook/dp/1456319701


08/30/11--20:00: Whiskey Bent BBQ Radio - Aug 31,2011 (chan 3094396)

Whiskey Bent BBQ Radio We will be talking about the week in competitive BBQ and what is on the horizon for the next few weeks. We will also talk about the Jack Daniels Invitational Draw this Friday and see who is ready to find out if they will be making the trip to Lynchburg in October. We will also be taking your calls so if you have any questions regarding backyard or competitive BBQ, please give us a call.

bbq | barbecue | barbeque | competition | food network




11/16/11--16:00: Nephew BBQ Sauce, Chris Chadwick, Out Hose BBQ FBA - Nov 17,2011 (chan 3094396)

It was neat to have Nephew BBQ Sauce on the show!! He has sauce with Ghost Pepper and Punkin!! He has some with Orange, Mango, Pine apple. It was a great show!!


12/20/11--16:00: Whiskey Bent BBQ In the Pit - Dec 21,2011 (chan 3094396)

We will have Pirate Jonnys Rubs and Sesonings on tonight to talk about their award winning line of products. We have tried these products and were very impressed. They are a welcomed break from the overly sweet competition BBQ we are forced to cook every weekend. Our other guest tonight is Bill Tanner, pitmaster of B&T Cook Team. B&T has had a very solid 2011 BBQ season taking both RGC and GC at the Best of the Best Invitational and Open. They followed that up with another GC at the FBA Triple Crown Invitational. Bill is a great guy and we are very fortuante to have him as a guest tonight. We hope you can join us for another great show at 7 PM EST!

bbq | barbecue | barbeque | competition | foodnetwork




01/30/12--16:00: BACKWOOD'S SMOKERS your next Choice! - Jan 31,2012 (chan 3094396)

BACKWOODS SMOKERS is ready for America, From The Charcoal Grills, The Chubby, The Party, The Fat Boy, and Commerical Units like The Professional!! BACKWOODS SMOKERS is the next step in your progression as the next talk of the town BBQ Cook!! Phone 318 220 0380 Call them in Central Time Hours

bbq | barbecue | barbeque | competition | foodnetowork