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  • Have you heard our groundbreaking series "Evolutionaries"? Check it out and hear the life stories of the people who changed food forever.
  • The next Finger on the Pulse BBQ Blowout will feature Dale Talde & MC Todd on June 11th! More info coming soon.
  • We can't wait for the Lobster Roll Rumble on June 6th! Hear some of our pre-festival coverage here.
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    4:00-4:30 - Cutting the Curd

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    First Aired - 03/19/2013 06:30PM
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    Hosted By
    Let_s-get-real
    Sponsored by
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    What "food" product do Americans spend 2.7 billion dollars on per year? Gum! This week on Let's Get Real, Erica Wides is crusading against gum. It doesn't provide nourishment, and it's filled with toxic chemicals; why are we so drawn to gum? Find out how gum has evolved in our society from being a treat to a performance enhancer. Hear about the social history of gum, and how the stigma of chewing gum has dissolved. Performance-enhancing gum cannot hydrate an athlete, and caffeine-infused gum cannot replace sleep! Learn more about the twitsted marketing of gum on this week's episode of Let's Get Real! Thanks to our sponsor, Cain Vineyard & Winery.

    "Gum makes you hungrier because it stimulates your salivary glands and tells your brain that food is coming!" [8:05]

    -- Erica Wides on Let's Get Real

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    First Aired - 07/22/2012 03:00PM
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    Hosted By
    Morningafter
    Sponsored by
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    By now most of you have probably seen this viral video but today Jason Colucci takes you to the man behind the 12 year old, Jeremiah McDonald, to start off the Morning After with a laugh. Then stay tuned as Toby Smith of Toby's Estate coffee talks about taking your trade seriously and, in the case of coffee, the importance of choosing your sources. Following that vein guest artist and piano-wielding chanteuse Stephanie Ault talks about how she got into her trade after following many different paths from acting to working at Mast Brother's Chocolate, which subsequently inspired he latest album. This episode is sponsored by The Hearst Ranch.

    "[On the practice of cupping] Cupping, for the trade, is to find defects. But a lot of cupping now is about identifying coffees that really stand out on the table. And the great thing about cupping is that it is a very simple brewing method, you can put 50 cups on a table and cup so many coffees and find one that really stands out."

    --Toby Smith of Toby's Estate on The Morning After

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    First Aired - 04/07/2011 12:00PM
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    Hosted By
    A-taste-of-the-past
    Sponsored by
    Bhouse2
    Join Linda Pelaccio as she celebrates the 125th anniversary of one of the most recognizable brands and products in the world - Coca-Cola. She is joined by Coca-Cola Company archivist Jamal Booker who takes us on a tour of the heritage of America's most popular soft drink. Find out how the drink started, why it's recipe is so guarded and secretive and why consistency is the most important element of what we know as "Coke". This episode was sponsored by Barterhouse Wines. For more information visit The Barterhouse.

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