Being a new mom breastfeeding her baby has it challenges. Being a new mom working in a restaurant is almost impossible. But there’s an app for that. Pumpspotting, the online baby feeding and lactation support platform, specifically designed a version of its app to accommodate the fast-paced environment of the...

Stephen Cheuk, founder of S10 Training and co-founder of House of Matcha, is very passionate about the health benefits of matcha. He joins Lynda and Iris in the studio this week to tell his story of how he discovered this Japanese tea, talk about how he came to launch a...

This week Lynda and Iris share the pilot episode of Feast Meets West recorded at the HRN studio back in October 2016! They talk to Esther Choi, who is the Chef/Owner of Korean ramen joint mokbar. Check out this very special episode to find out why kimchi is so essential...

Jack Inslee takes the wheel for this week's edition of The Farm Report to talk oyster farming with Chris Sherman and CJ Huck of Island Creek Oyster Farm. Tune into this program to learn about shellfish aquaculture, and why it's the only form of protein production that actually benefits the...

How do hunting and the hunting industry affect the economy? This week on the Wild Game Domain, Chefs Chad Pagano and Jessie Riley are talking about the business of hunting. Find out how many jobs are created through hunting. How much money is brought in through taxes by sportsman? Chad...

The puffing gun is up and running! This week on Cooking Issues, Dave Arnold and Nastassia Lopez recap the first test of the Museum of Food and Drink's new cereal puffer! Later, Dave takes on some questions regarding bubble size in alcoholic drinks and flavoring Doritos. How can you get...

Hear how a nasty cold in the early aughts became catalyst to a multimillion dollar raw foods company on today's installment of THE FOOD SEEN. BluePrintCleanse's founder Zoe Sakoutis and co-founder Erica Huss, join us in studio to raise a glass of what Food Wine called the "cleanse for...

Dan Woodske mixes bread, lemons, raisins, and water to make beer. Dan makes a Russian style of fermented beverage called kvass, and he's calling in to talk with Mary Izett and Chris Cuzme for today's Fuhmentaboudit! Dan wrote the book Kvass: History, Health Benefits, and Recipes for the Russian Bread...

This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett shift the focus of the program to another beverage - kombucha! Joined by guest Danielle Regan, Certified Holistic Health Coach, they discuss the many benefits of the fermented tea we know as kombucha. Kombucha is thousands of years old and has...

This week on Let's Eat In, our host Cathy Erway is talking fermented foods with Sandor Katz. Sandor is the author of two books- Wild Fermentation and The Art of Fermentation- that are essential tomes on the health benefits and preparation of fermented foods. Wine, coffee, beer, and bread are...