Processed foods: Whether you need them oven-ready or as components for speed scratch, you probably want them without additives you don't recognize or can't pronounce. You want fresh and vivid flavors kids will go for, and you would prefer to know where and how the ingredients were grown. Possible? Two...

This week on Lets Get Real Erica begins the show by discussing when she first moved to Brooklyn 20 years ago, she transitions from this to looking at how Brooklyn has changed her lifestyle and her cooking. She talks about one cooking job that she does that involved cooking for...

Ashley Smith of Lebanon Valley College talks with host Eddie Shumard about how she acts as a student leader for food sustainability and agriculture today. As a member of the Project Eat, she plans on working with various companies to refine the food system at her school's dining hall and...

Why is flavor neglected when considering flour? This week on Meet Your Maker, Rachel Wharton and John Taggart are joined in the studio by Bob Klein of Community Grains and Olivetto in California. Community Grains offers whole grain flours, pastas, and polenta. Tune in to hear Bob talk about the...

Will anyone stop the 7-Eleven invasion of the East Village? This week on Let's Get Real, Erica Wides is talking with two activists from the No 7-Eleven group, Bob Holman and Rob Hollander. Tune into this episode to find out how gentrification and foodiness are intertwined in the case of...

Dieticians are in bed with Foodiness, Incorporated! Erica Wides is once again joined in the studio by nutrition expert Kristin Wartman to talk about her recent article in Civil Eats about big food's influence on The Academy of Nutrition and Dietetics. Hear how companies like Coca-Cola and General Mills fund...

Tony DeMarco shares the best olive oils from Spain and Portugal on this week's episode of The Main Course. Patrick Martins welcomes Tony DeMarco of Amphora Products (who provides olive oils for Fairway Market) to talk about the history of olive oil throughout Europe. Learn why the 2012 olive harvest...

The topic of the day is animal rescue on The Farm Report. Erin Fairbanks is talking with Gene Baur, the president and co-founder of Farm Sanctuary. Farm Sanctuary rescues and protects animals from factory farms and abusive situations, and promotes a vegan lifestyle. Tune in to this episode to hear...

Everyone knows that fish are a healthy alternative to meat, right? This week on Let's Get Real, Erica Wides talks about some of the common misconceptions about our favorite oily fish, salmon and tuna. Do you know the differences between omega-3 fatty acids and omega-6 fatty acids? And did you...

This week on A Taste of the Past we're talking about the history of bread with hostess, Linda Pelaccio, and her guest, William Rubel. William authored the hearth-cooking book The Magic of Fire, and now has a new book called Bread: A Global History. Listen in as Linda and William...