Learn how to cook with fermented foods on this week's episode of Fuhmentaboudit! Chris Cuzme and Mary Izett are joined in the studio by chef Thomas Harder of Blind Tiger. Tune in to hear how Thomas develops recipes based on beer! Should beer and food pairings contrast or be complimentary? Find out how substituting fermented foods into your favorite recipes can enhance the flavors of your cooking! Hear about Thomas's famous kimchi gnocchi and his pulled pork sliders! Later, Chris and Mary chat with Tom Acitelli, author of The Audacity of Hops. Listen in to learn how Tom's book chronicles craft beer history. You certainly don't want to miss this week's installment of Fuhmentaboudit! Thanks to our sponsor, Whole Foods Market. Thanks to

"I dissect the flavors of the beer, and then create a dish that goes with that... I don't think a lot of chefs work in that way... Beer is actually the focus." [9:45] -- Chef Thomas Harder on Fuhmentaboudit!

Tune into this week's GrowNYC Market Update for some tasty grain information! Erin Fairbanks is talking with Jeanne Hodesh about Hawthorne Valley Farm's 100% Rye Bread, and local grain producers! Hear about some upcoming fermented treats and awesome events at the Greenmarket! This program has been brought to you by HeritageRadioNetwork.org.

This week on Let's Eat In host Cathy Erway talks tofu with James Beard finalist and author of Asian Tofu, Andrea Nguyen. Ever thought that making your own tofu was a daunting and mysterious recipe? Well don't fret because Cathy and Andrea help break down that myth so you can be making your own tofu by tonight-- all you need is water, soybeans, and a coagulant! Learn all about tofu's history and how it is traditionally eaten in the East as well as all of the amazing types and textures of tofu that you can find. By the end of this episode you'll find that there's a tofu for everyone! This episode is sponsored by Fairway Market.

"With soybeans you want to choose beans that are non-GMO and organic; the non-GMO and organic soybeans just taste better."

"People often think that tofu is a meat substitute but in Asia it is a food, it's a protein, it's just an ingredient that allows people to have lower meat diets. There just isn't enough animal protein in the East so soybeans make up for it."

--Andrea Nguyen on Let's Eat In