Technology is having a profound impact on our lives – and it’s not all good. What keep us connected and productive – is can also be the thing that makes us work 24/7, sucks up time, and isolates us from the people around us.

This week on Taste Matters, Mitchell Davis is joined by French social scientist Claude Fischler to talk about the relationship between food and society.

How does our brain understand food through texture, density, and temperature? HRN's resident food science expert Meradith Hoddinott explains the relationship between food and touch in this special segment. Learn how the weight of tableware alters our perceptions of a food's richness.

On today's episode of Let's Get Real, host Erica Wides talks to us about "foodiness," and what exactly real food means in today's supermarket driven world. What does "whole grains" actually mean? How do we distinguish good, nutritious food from the other items with the same labels?

Learn about the Maine blueberry industry on this week's episode of The Farm Report with Professor David Yarborough! Erin Fairbanks chats with David via the phone lines to discuss the differences between wild and cultivated varieties of blueberries.

Dive deeper into the world of taste and sense on a neurological episode of Taste Matters with host Mitchell Davis.

Congratulations to Erica Wides; it's the one year anniversary of Let's Get Real! More importantly, it's the "I Told You Show", and Erica's here with the Foodiness Time Machine to take you back in time to show you that all of her food predictions have come true.

This week on Snacky Tunes, Finger on The Pulse are joined by Cathy Erway of Hapa Kitchen and Justin Carter of Sunday Best fame.

This week on Why We Cook, Erica continues her exploration into vegetables with Zukes, Cukes & Melons.

On The Main Course, Jen Klepper of The Fatty Crab & Gabe McMackin of Roberta's talk about Malaysian Cuisine, the trend towards whole animal cooking & experiences in the kitchen. Also on the show, Jeanne Hodesh from Local Gourmands.